Creamy Mushroom Soup – A steamy, comforting bowl of umami-rich, homemade mushroom soup. Seasoned with thyme, onions, and garlic, it’s a soup that is nourishing and incredibly easy to make.
This creamy mushroom soup is my favorite thing to make when no one else is around since I’m the only one in my family that loves mushrooms! The key to creating the bold yet smooth mushroom flavor is to caramelize the mushrooms in 3 batches to form a potent concentrate.
You can freeze or can the finished concentrate to keep some on hand. Or use it right away to make this creamy soup. More great mushroom dinner recipes include Creamy Mushroom Pasta and my Sausage Stuffed Mushrooms Casserole.
Why This Recipe Works
- It’s a cinch to make, and the finished soup can be ready in about 45 minutes.
- A simple recipe that packs a lot of savory flavor.
- It’s simple but easy to garnish and dress up before serving.
- It’s freezer-friendly, or the concentrate can be canned for a quick meal any day of the week.
- Skip the store bought cream of mushroom soup, this version is so much better!
What You’ll Need
- Crimini mushrooms – These brown mushrooms are easy to find and full of flavor.
- Thyme – Fresh thyme brings a ton of savory herbal flavor to the soup.
- Chicken stock – Stock creates the base of the soup concentrate, ensuring it’s rich and flavorful. Use vegetable stock to keep the recipe vegetarian.
- Heavy cream – Adds a silky, creamy flavor and texture to the soup.
- Garlic – Use fresh garlic over pre-minced or dried for the best flavor.
- Olive oil
- Kosher salt
- Butter – Melted butter creates a rich, toasty flavor in the roux.
- Flour – Flour combines with butter to create a flavorful roux to thicken the soup.
- Marsala Wine – To deglaze the pan and add more complexity.
How To Make Creamy Mushroom Soup
Be sure to scroll down to the recipe card to get the measurements and full instructions!
For the soup concentrate:
- Heat the olive oil in a stock pot over medium-low heat. Add the onions, garlic, and a pinch of salt. Stir to combine and coat everything evenly. Sweat the onions and garlic for a couple of minutes.
- Stir in ⅓ of the mushrooms and another pinch of salt. Increase to high heat. Once they’ve released their liquid, and it’s mostly evaporated, stir in another ⅓ of the mushrooms and another pinch of salt. Add the bundle of thyme.
- Once the liquid has evaporated again, add the last of the mushrooms and the final pinch of salt. Cook until browned and the liquid has evaporated.
- Allow the mushrooms to cook until some of the bits are sticking to the pan. Add the marsala wine, scraping the bottom to deglaze the pan.
- Add the stock and bring it to a boil. Lower the heat and simmer on medium-low for 20 minutes, then remove the thyme.
Canning for Concentrate:
- Fill sterilized pint jars, leaving 1 inch of space at the top.
- Wipe the edge clean using cider vinegar on a clean paper towel.
- Fasten the lids.
- If using a pressure canner, follow the instructions for 10 pounds of pressure for 45 minutes.
- Let the canner come to atmospheric pressure naturally. Open the lid and transfer the cans to a towel-lined rack to cool for 24 hours.
- Store in a cool, dry place for up to 1 year.
- Fill airtight freezer containers with 1 pint each of mushroom soup concentrate.
- Seal and store in the freezer for 4-6 months.
To Make Creamy Mushroom Soup
- Melt butter in a saucepan over medium heat.
- Whisk in the flour. Continue whisking until the roux starts to bubble and thin out. Reduce the heat to low and cook for 3-4 minutes.
- Slowly add 1 pint of the mushroom soup concentrate, whisking until incorporated.
- Add the water and bring it to a boil. Reduce the heat and simmer for 5 minutes.
- Whisk in the heavy cream and turn off the heat (do not boil). Serve immediately.
- Be careful when transferring the hot jars to your wire rack to cool. It’s best to use canning tongs for this step.
- Make this soup spicier by adding red pepper flakes just before adding the cream.
- Other herbs that would go well with this soup include oregano, sage, chives, and parsley.
- Grind black pepper over this soup just before serving.
- Garnish this soup by drizzling it with heavy cream and/or olive oil just before serving.
This recipe makes 4 pints of mushroom soup concentrate. One pint of the concentrate makes 2 generous servings of soup.
Store the leftovers of this soup in an airtight container in the fridge. It will last for 4-5 days.
Both the soup and the soup concentrate will last for up to 3 months in the freezer in an airtight container.
How To Serve
- Homemade Croutons – Garnish the soup with a small handful of fresh croutons for extra crunch.
- Potato Bread with Chives – A slice of soft potato bread is perfect for dipping.
- Roasted Brussels Sprouts with Bacon Balsamic – Serve these bacon-laced brussels sprouts for a sumptuously savory side.
- Crispy Quinoa Cakes – Get your protein on a meat-free dinner night with these parmesan and sage quinoa cakes.
- Lemon-Herb Potato Salad – For a refreshing yet filling side dish, serve this lemony potato salad with zingy dijon vinaigrette.
More Comforting Soup Recipes
- Crockpot Tortellini Soup
- Avgolemono Soup
- Instant Pot Beef and Vegetable Soup
- Instant Pot Chicken Wild Rice Soup
- Beer Cheese Soup
- Hot and Sour Soup
- Clam Chowder
- Carrot Ginger Soup
Mushroom Soup Concentrate
- 2 Tablespoons olive oil
- 1 onion, finely diced
- 1 clove garlic, minced
- 3 pinches kosher salt
- 3 pounds crimini mushrooms, finely chopped
- 6 sprigs thyme, tied together in a bundle
- 1 1/2 quarts chicken stock
Creamy Mushroom Soup
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 pint mushroom soup concentrate
- 1 cup water
- 1/2 cup heavy cream
- Heat a stock pot over medium-low heat. Add olive oil, swirl to coat the pan.
- Add onions, garlic, and first pinch of salt. Stir until well combined and everything is coated.
- Sweat the onions and garlic for a couple minutes.
- Add 1/3rd of the mushrooms and a 2nd pinch of salt. Stir well, raise the heat to high. After they have released their liquid, and it has mostly evaporated stir in another 1/3 of the mushrooms and the 3rd pinch of salt. Stir in the bundle of thyme. Again, once the liquid has evaporated, add the last of the mushrooms and the final pinch of salt. Cook until browned, and liquid has evaporated.
- Allow the mushrooms to cook until some of the bits are sticking to the bottom of the pan.
- Add marsala wine, scraping the bottom to loosen the bits. Add stock and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Remove bundle of thyme.
- Fill sterilized pint jars, leaving 1 inch at the top. Wipe the edge clean using cider vinegar and a clean paper towel. Place lids on and fasten.
- If using a pressure canner follow the instructions for 10 pounds of pressure for 45 minutes. Let canner come to atmospheric pressure naturally, then open lid and transfer to a towel-lined rack to wool for 24 hours. Store in cool dry place for 1 year.
- fill air tight plastic containers with 1 pint of mushroom soup concentrate. Close, and store in freezer for 4-6 months.
To make Creamy Mushroom Soup -
- Melt butter in a sauce pan over medium heat. Whisk in flour. Keep whisking and cook until it bubbles and starts to thin. Reduce heat to low and cook for 3-4 minutes.
- Slowly add 1 pint of mushroom soup concentrate, whisking until incorporated. Add water, and bring to a boil. Reduce heat and simmer for 5 minutes. Whisk in heavy cream, do not boil.
- Serve immediately.
Mushroom Soup Concentrate makes 4 pints. 1 pint of concentrate makes 2 generous servings of soup
Recipe from Not Your Mama's Canning Book by Rebecca Lindamood
Amount Per Serving Calories 252Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 521mgCarbohydrates 29gFiber 2gSugar 5gProtein 9g
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