Forget the nightmare of gloopy cream of mushroom soup from a can. Let’s replace those not-so-fond memories with a new taste experience: my Cream of Mushroom Soup, which is earthy, delicate, nourishing, and wonderfully balanced. Let’s walk through how to make this delightful soup with this wonderful recipe, which is so easy to recreate right in your own kitchen.
This recipe is: Low Carb, Gluten Free and Paleo.
Table of Contents
7 Reasons to Love This Recipe
Here are 7 reasons why you’ll love this homemade cream of mushroom soup:
- It is a super delicious cream of mushroom soup.
- You’ll never eat that stuff from a can again!
- Easy to make into a vegetarian version with vegetable stock.
- Perfect for a winter day with family or friends.
- A great meal option to have with a hearty salad.
- Low-carb, but nobody will ever suspect it!
- Holds amazingly well in the fridge.
Is Cream of Mushroom Soup Low-Carb?
Yes, cream of mushroom soup is low-carb. Plus, this recipe has only 7 g net carbs per serving, which makes it a good option for including in the low-carb diet. It’s a delicious recipe to enjoy without worrying about the carb content.
A Satisfying Cream of Mushroom Soup
Back when I was growing up, cream of mushroom soup was a staple canned food in our pantry. Used in everything from casseroles to gravy, it seemed like a wonder ingredient. If your dish needs a little something, just pop open the can of condensed mushroom soup.
Do you remember what it looked like? Gray and congealed in the can, it required a spoon just to dig it out. And if you tried to eat it as a soup, well, it was less than appetizing. Ugh. This stuff may have its place somewhere in the culinary world, but it’s no longer in my kitchen.
Although not a wonder ingredient in the same way, my version of this classic mushroom soup is terrific. The flavors are well-balanced between the leeks, onions, parsley, and mushrooms. A little bit of cream goes a really long way, too— it doesn’t weigh the soup down and allows it to remain very delicate. The balsamic vinegar provides just enough acidic punch to make it interesting on your tongue, balancing the savory depth.
This cream of mushroom soup is completely satisfying. We purée a portion of the soup, giving it a wonderful texture that plays the purée’s silkiness against the mushrooms’ meatiness. I hope that you enjoy this recipe as much as we do.
A Hearty Winter Soup
I’m into hearty winter soups. For most of my life, I thought that soup for lunch or dinner just wasn’t enough food. Then, I changed how I made soup. For soups that weren’t going to be completely pureed, I started keeping the ingredients a little larger.
Chicken and other proteins are cubed rather than sliced, and turnips and potatoes are diced larger. I would add more veggies and more variety than just carrots, celery, and onions. You can see just how much of a hearty meal-in-a-bowl my homemade chicken vegetable soup is—delicious, healthy, and satisfying, too.
In this cream of mushroom soup with sour cream, we will puree about two-thirds to three-quarters of the soup. The ratio is completely up to you. If you want a chunkier soup, purée less. If you want a creamier soup with a surprise bite of mushroom now and again, then purée more of the soup. Puréeing more or less is not going to change the flavor much, but it will change the texture and heartiness.
How to Use Dried Mushrooms?
For most of my life, I’ve been using dried mushrooms. My family has a Christmas soup we used to make every year, which needed a huge amount of dehydrated mushrooms. It was always an experience around the holidays, going to various markets throughout Cleveland to find the right dried mushrooms for the Christmas soup. What I didn’t realize at the time was just how much flavor dried mushrooms add to soup.
The added flavor from dried mushrooms doesn’t come directly from eating them. It comes from the concentrated mushroom stock that occurs during the rehydrating process. Here’s how to properly rehydrate mushrooms:
- Measure your dried mushrooms first. You need to know how much you are working with.
- As a rule of thumb, I’ve always been told that you use between 1.5 to 2 cups of water per ½ cup of dried mushrooms. For less pungent mushrooms, add less water to keep the flavor more concentrated. For more pungent mushrooms, add more water.
- The water needs to be HOT. It’s not necessarily boiling, but it’s hotter than tap water.
- The water needs to stay HOT. After you add the mushrooms and water to the bowl, cover it with a plate to keep warm.
- Soak the mushrooms for a reasonable amount of time. It’s hard to tell how long to soak them because they can be sliced to different thicknesses. Carefully grab the thickest mushroom and press on it with your fingers. If it feels spongy, they’re ready. If it is still firm, keep soaking.
Okay… so soaking the dried mushrooms is only the first step. Now, we need to discuss how to prepare the mushrooms for the soup. You cannot just take the mushrooms out of the soaking liquid and use them! Almost every dried mushroom has grit on it. Here’s how we handle the mushroom stock and rehydrated mushrooms:
- Line a fine mesh sieve with a clean paper towel or cheesecloth when the mushrooms are rehydrated. Place the sieve over another bowl to catch the mushroom stock.
- Strain the mushrooms. Your stock is now ready to go into the pot. The grit will remain in the paper towel or cheesecloth.
- Remove the mushrooms from the strainer. Discard the paper towel or cheesecloth. Place the mushrooms back into the strainer.
- Rinse under running water, mixing the mushrooms around with your hand. If you feel anything that shouldn’t be in there (sticks, pine needles etc) take it out.
- Your dried mushrooms are now ready to use!
Ok. Let’s get cooking.
Cream of Mushroom Soup Ingredients List
Here is a list of ingredients you’ll need for the homemade mushroom soup:
- 4 cups chicken broth or stock
- 4 tablespoons butter, divided
- 4 tablespoons olive oil, divided
- 2 tablespoons parsley fresh, chopped
- 1.5 pounds fresh mushrooms, cleaned & diced
- 1 onion Spanish, peeled & diced
- 1 tablespoon garlic, minced (about 3 cloves garlic)
- 1 shallot, minced
- 1 leek, cleaned & sliced
- 1 tablespoon fresh thyme, stems removed
- 1 tablespoon kosher salt
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon balsamic vinegar
- ½ cup dried porcini, soaked in 2 cups hot water
- ¼ cup sour cream, plus more to taste
Ingredient Substitutions
No worries if you’re missing some ingredients! Here are some easy swaps you can use for this gluten-free cream of mushroom soup:
- Chicken stock: Use beef stock, vegetable broth, or even mushroom stock for a vegetarian soup.
- Mushrooms: Use cremini, baby Bella, or white button mushrooms.
- Dried porcini: Use a dried mushroom mix, dried black trumpet mushrooms, or dried shiitake mushrooms.
- Spanish onion: Yellow or white onion works fine.
- Shallot: Use ¼ cup finely diced red onion.
- Leek: Use more shallot or onion.
- Fresh thyme: Use ½ teaspoon dried thyme or dried Italian seasoning mix.
- Fresh parsley: Use 1 teaspoon dried parsley.
- Sour cream: Use full-fat Greek yogurt or crème fraîche.
- Butter: Use ghee or clarified butter.
- Balsamic vinegar: Use a squeeze of lemon or apple cider vinegar.
Additional Ingredients
Enhance the comforting mushroom soup with these tasty additions to the recipe:
- Fresh herbs: This recipe loves some freshly chopped tarragon added to the top. The same for some fresh sage… just delicious.
- Cream: Use heavy cream or even coconut cream in place of the sour cream. The heavy cream won’t make as thick a soup and the coconut cream will add a subtle coconut flavor.
- Add proteins: This recipe loves shredded chicken, browned Italian sausage, or even shredded beef. Top the soup with any of these proteins for a meal in a bowl!
- Cauliflower rice: Increase the earthy flavors of the soup over some cooked cauliflower rice in your bowl. The combination of flavors is wonderful, and, again, it turns into an entire, filling meal in a bowl.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
Here are the tools you’ll need to make this creamy mushroom soup:
- Large, heavy-bottomed soup pot
- Glass bowl
- Sieve lined with a paper towel or cheesecloth
- Large sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Immersion blender (or regular blender)
How to Make Cream of Mushroom Soup: Complete Cooking Guide
Cooking Method
- Sautéing
- Simmering
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Clean and dice the mushrooms.
- Peel and dice Spanish onions.
- Mince garlic and shallot.
- Clean and slice leeks.
- Chop parsley and remove stems from fresh thyme.
- Divide oil and butter.
Cooking Instructions
- Heat a large, heavy-bottomed soup pot over medium heat. Add the chicken stock to start warming.
- Add your dried porcini mushrooms to a glass bowl. Pour 1.5 to 2 cups of very hot water over them. Allow them to soak for 15 minutes. After they have rehydrated, strain them through a sieve lined with a paper towel or cheesecloth. Add the mushroom stock to the chicken stock and rinse the remaining porcini under cold water to remove any grit. Set the porcini aside.
- In a large sauté pan, add in 2 tablespoons of butter and olive oil. Heat over high heat. Add the onions, leeks, and shallots. Add a pinch of salt. Cook for 2-3 minutes, stirring frequently.
- After 2 or 3 minutes, add in the garlic and thyme. Continue cooking for another 3-4 minutes or until very fragrant and the leeks lightly brown. Add the onion mixture to the hot broth.
- Add the remaining butter and olive oil. Return the pan to high heat and add in the fresh mushroom mixture. If you need to split your mushrooms into 2 batches, make sure that you split the butter and olive oil as well. Cook the mushrooms for 3 minutes and then add a couple of pinches of salt. Cook for 2 more minutes and add to the chicken stock when nicely browned.
- If none remains from the last batch of mushrooms, add a touch of oil to the pan. Add the rehydrated porcini. Cook for 3-4 minutes or until very fragrant. Add the chicken stock.
- Bring the soup to a boil. After the soup boils for 1-2 minutes, reduce to a simmer and cook for 15 minutes. Add in the balsamic vinegar. Taste the soup and adjust the seasoning. Add the remaining salt and pepper sparingly, remembering to stir, taste, and readjust until it is balanced.
- Turn off the heat and remove about ¼ of the soup from the pot. Make sure that you have a lot of the mushrooms in the bowl that is set aside. Add the parsley and sour cream to the soup remaining in the pot. Purée the soup with your immersion blender. Taste and adjust the seasonings.
- Add the set-aside chunky soup back into the puréed soup. Mix well. Serve hot and enjoy!
Step 1: Rehydrate the dried mushrooms by pouring boiling water over them and letting them soak until softened.
Step 2:Prepare the fresh herbs and chop the mushrooms. Set them aside for later use in the recipe.
Step 3: Sauté the chopped onions and garlic in a skillet over medium heat until they become fragrant and start to turn golden brown.
Step 4: Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown.
Step 5: Transfer the sautéed vegetables to a pot, add the broth, and bring to a simmer.
Step 6: Use an immersion blender to blend the soup until smooth. Adjust seasoning to taste and serve warm.
💡 My Pro Tips
Mushrooms are the star of this dish. I’ve been asked about using different kinds of mushrooms, like Hen of the Woods, shiitake, or even portobello. The answer is yes, you can use them, but they aren’t what I used in this recipe. Does that mean you should stick exactly to what I did? Not at all. Just be ready to adjust the flavors a bit.
Wild mushrooms can be pretty pricey compared to more common varieties like white, cremini, or baby bellas. If you want to splurge on chanterelles for this soup, it would be delicious, but it might be a bit cost-prohibitive. My suggestion? Use more widely available mushrooms for the base of the soup and add the wild mushrooms after the purée step.
Remember, different wild mushrooms have varying moisture levels. Lobster mushrooms tend to be drier, while oyster mushrooms hold a lot of water. Chanterelles can be either dry or moist, depending on how they’ve been stored. To get the best texture and flavor, cook each type accordingly before adding them to the soup.
⏲️ Time-Saving Tips
- Buy clean and pre-sliced mushrooms.
- Prep all veggies, dicing onions, leeks, and shallots the night before.
- Soak porcini mushrooms ahead of time.
- Double the recipe and freeze portions for quick future meals.
What to Serve With Cream of Mushroom Soup?
Cream of mushroom soup is a comforting dish that pairs well with various other low-carb dishes. Here are some tasty options:
- Roasted chicken and vegetables: Perfectly roasted chicken with a mix of low-carb veggies adds protein and crunch to your meal. The bright flavors of the roast chicken complement the creamiest mushroom soup beautifully.
- Spicy roasted cauliflower: Season with salt and serve with this classic dish to add a kick to your meal. The heat and crunch of the cauliflower balance the smooth, earthy soup.
- Baked Brussels sprouts: This awesome recipe with a slight char brings a nutty flavor to the table. They pair well with the mushroom cream sauce, adding a deeper flavor.
- Sautéed chicken breast: Simple yet flavorful, sautéed chicken breast adds a lean protein option to your meal when paired with such a comforting soup recipe. Its light seasoning won’t overpower the rich flavors of the mushroom soup puree.
Storage and Reheating Instructions
Storage
Once the mushroom soup with sour cream has cooled, place it in an airtight container in the fridge for up to a week. If you have a lot left around day 4-5, transfer what you won’t eat to the freezer.
Freezing
After the soup has cooled, transfer it to a freezer-safe container, leaving some headspace for expansion. Store in the freezer for up to 3 months. Defrost in the fridge the night before you plan to use it, then follow the reheating instructions above.
Reheating
Reheat the soup in a pot over medium heat, stirring well to prevent the cream from scorching. The microwave is okay, but it can make the mushrooms tough and cause splattering. Microwave on low heat, covered, until heated through.
Recipe Conclusion
One of the many things I love about living in France is the abundance of delightful mushrooms at the markets… particularly in early autumn. Fresh ceps (the French name for porcini) and girolles (chanterelles) take a steak dinner from ordinary to extraordinary in a snap! I also like that the white and crimini mushrooms that arrive in my basket are mostly cleaned. I’ve been noticing more and more in the States that the mushrooms are being sold with an incredible amount of dirt on them.
My final thought is more of a suggestion for this soup. I’ve mentioned it in the notes of this simple recipe, but it is worth repeating… ladling this soup atop freshly cooked basmati rice is a real treat. We added in sausage one day that was delightful. The next we added in chopped sauteed chicken breast. Just fantastic. Completely filling. Super satisfying too.
How will you prepare this soup? Will you eat it on its own as a starter or jazz it up for a full meal in a bowl? However you do it, let me know, and have a great time in the kitchen. As always, join in the conversation on Facebook and Instagram.
More Soup Recipes To Try
If you’re a soup lover, try these:
FAQs
You can substitute a mixture of sautéed mushrooms, broth, and cream for cream of mushroom soup in a casserole.
Cremini mushrooms are best for soup due to their robust flavor and texture. However, any kind of white or brown mushroom is good for the soup, too.
Adding fresh herbs like thyme or a splash of white wine can enhance the taste of cream of mushroom soup.
Cream or a roux made with flour and butter are common thickeners for mushroom soup.
Cream of Mushroom Soup
Ingredients
- 4 cups chicken broth or stock
- 4 tablespoons butter divided
- 4 tablespoons olive oil divided
- 2 tablespoons parsley fresh chopped
- 1.5 pounds fresh mushrooms cleaned & diced
- 1 onion Spanish peeled & diced
- 1 tablespoon garlic minced (about 3 cloves garlic)
- 1 shallot minced
- 1 leek cleaned & sliced
- 1 tablespoon fresh thyme stems removed
- 1 tablespoon kosher salt
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon balsamic vinegar
- ½ cup dried porcini soaked in 2 cups hot water
- ¼ cup sour cream plus more to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Clean and dice the mushrooms.
- Peel and dice Spanish onions.
- Mince garlic and shallot.
- Clean and slice leeks.
- Chop parsley and remove stems from fresh thyme.
- Divide oil and butter.
Cooking Instructions
- Heat a large, heavy-bottomed soup pot over medium heat. Add the chicken stock to start warming.
- Add your dried porcini mushrooms to a glass bowl. Pour 1.5 to 2 cups of very hot water over them. Allow them to soak for 15 minutes. After they have rehydrated, strain them through a sieve lined with a paper towel or cheesecloth. Add the mushroom stock to the chicken stock and rinse the remaining porcini under cold water to remove any grit. Set the porcini aside.
- In a large sauté pan, add in 2 tablespoons of butter and olive oil. Heat over high heat. Add the onions, leeks, and shallots. Add a pinch of salt. Cook for 2-3 minutes, stirring frequently.
- After 2 or 3 minutes, add in the garlic and thyme. Continue cooking for another 3-4 minutes or until very fragrant and the leeks lightly brown. Add the onion mixture to the hot broth.
- Add the remaining butter and olive oil. Return the pan to high heat and add in the fresh mushroom mixture. If you need to split your mushrooms into 2 batches, make sure that you split the butter and olive oil as well. Cook the mushrooms for 3 minutes and then add a couple of pinches of salt. Cook for 2 more minutes and add to the chicken stock when nicely browned.
- If none remains from the last batch of mushrooms, add a touch of oil to the pan. Add the rehydrated porcini. Cook for 3-4 minutes or until very fragrant. Add the chicken stock.
- Bring the soup to a boil. After the soup boils for 1-2 minutes, reduce to a simmer and cook for 15 minutes. Add in the balsamic vinegar. Taste the soup and adjust the seasoning. Add the remaining salt and pepper sparingly, remembering to stir, taste, and readjust until it is balanced.
- Turn off the heat and remove about ¼ of the soup from the pot. Make sure that you have a lot of the mushrooms in the bowl that is set aside. Add the parsley and sour cream to the soup remaining in the pot. Purée the soup with your immersion blender. Taste and adjust the seasonings.
- Add the set-aside chunky soup back into the puréed soup. Mix well. Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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17 Responses
Sounds delicious! Have been looking for a good mushroom soup recipe.
Hi Lauren:
Thanks for chiming in- I really appreciate it! I hope that you have an opportunity to give this soup a try. It is really yummy.
Have an excellent day today and happy eating.
Take care,
Scott
I looove mushrooms! This sounds perfect.
Hi Kaleigh:
Thank you for writing- I really appreciate it! As I said in the post, I love mushroom soup. With this version, my absolute favorite part is the partial puree. It gives the soup such a wonderful texture and depth of flavor.
Hope that you have a fantastic day in the kitchen-
Take care,
Scott
Love Cream of Mushroom for many recipes. I would drop the salt and definitely go with a no salt added Chicken Stock, especially if it is my own. I can then control the sodium! Thanks for a great recipe!
Hi Chris:
Thanks for writing- much appreciated. I always use homemade chicken stock without the salt. It just tastes better. Have you tried to make chicken stock with rotisserie chicken bones yet? Give it a shot- it is so good.
Hope you have a great day-
Scott
This soup sounds amazing. I love that you use porcini mushrooms in it. With their intense flavour you’ve taken this to the next level.
Hi Katrin:
Thank you so much- I appreciate it more than you know! The porchini do add so much flavor. I made a mushroom risotto last night with massive dried porchini we bought at a market in Venice last week. So delicious.
I hope that you have an excellent day today-
Happy cooking!
Scott
Once again you have made a beautiful dish!! I love mushroom soup and this recipe looks so hearty!!
Hi Elaine:
Wow- thanks so much! You are a ray of sunshine around my blog. I hope that you have a fantastic day today!
Take care,
Scott
Our local farmers market has a great selection of mushrooms. Im going to put them to good use with this recipe!
Hi Michelle:
Thank you for stopping by. How did the soup come out?
Have a delicious day in the kitchen and happy eating!
Scott
Oh this looks so hearty and delicious!!! I need a big bowl of that right now!
Hi Taylor:
It truly is amazingly flavored and absolutely mouth-watering. I know that I say this for a lot of my recipes, but this is one of my favorites too.
Thank you for sharing your thoughts.
Take care and happy cooking!
Scott
I totally grew up as a kid with the congealed cream of mushroom soup baked into different dishes. This looks a 100% better than that stuff and I look forward to trying it out!
Hi Shannon:
It also tastes better than the frozen cream of mushroom. You’ll know what I’m talking about when you try it. Let me know how it goes.
Thanks for visiting the website and happy cooking!
Scott
I just made this cream of mushroom soup yesterday, and it’s a favorite in our household. It’s perfect for any occasion. What’s a good light appetizer that pairs well with this hearty soup?