Canned cream of mushroom soup has nothing on this homemade version! It's super creamy with a rich, earthy flavor from the mushrooms. Topped with crispy shiitakes and sage for added texture and flavor, it's the perfect cozy fall soup!
You might also like this creamy acorn squash soup or this classic French onion soup!
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Ingredient Notes
You just need a few simple ingredients to make this creamy mushroom soup!
Mushrooms - I use both cremini and shiitake mushrooms in this soup because they have nice meaty texture, but you can use whatever variety of mushroom you prefer!
Shallot - The mild flavor of shallots are perfect for this light mushroom soup. But you could also use a small yellow onion instead.
Marsala Wine - I just love the flavor of marsala with the mushrooms! However, you can easily substitute madiera, sherry, or any other dry white wine! You can also omit the wine and just use a little bit of vegetable stock to deglaze the pan instead.
Dijon Mustard - This is optional, but adds some great extra flavor to the soup.
Vegetable Stock - I always use homemade vegetable stock because that's what I have on hand. But you can also use store-bought vegetable stock or chicken stock! Just note, if using store-bought stock you may need to reduce the salt content of the soup.
Heavy Cream - You can substitute half & half or whole milk for a lighter soup if you prefer.
Flour - This is used to make a roux and thicken the soup, but you could also use a cornstarch slurry if you want a gluten-free option.
Fresh Herbs - Using fresh herbs is always better, and they give this dish some brightness to balance out all the rich flavors.
Nutmeg - Just a small amount of nutmeg helps to enhance the earthy flavors of the mushrooms!
Cayenne Pepper - I love adding just a little bit of cayenne for some added flavor and heat! But just leave it out if you prefer.
The complete list of ingredients and amounts is located in the recipe card below.
Variations
Blend the soup! I love leaving chunks of whole mushrooms in the soup, but it's also delicious blended for an extra smooth and creamy consistency! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
Top with homemade croutons! For some extra crunch, throw on some homemade sourdough croutons (like the ones from my potato leek soup recipe)!
Can I make this soup vegan? This cream of mushroom soup is already vegetarian, but with just a couple swaps it can be vegan! Substitute the butter with extra virgin olive oil and swap out the cream with a can of coconut cream.
Add bacon! If you do eat meat, this soup is absolutely delicious with some crispy bacon or pancetta on top!
How to Make Mushroom Soup
In a large stockpot, melt 2 tablespoons of butter over medium heat then add in the sage leaves to crisp up for about 30 seconds. Remove and set aside.
Then add in the shiitake mushrooms. Sauté for 3-5 minutes or until golden brown and lightly crispy. Remove from the pan and set aside.
Add in the remaining 2 tablespoons of butter, shallot and garlic and sauté until soft and aromatic, about 5 minutes.
Then add in the sliced mushrooms and continue to cook for 10-12 minutes until they're soft and beginning to caramelize.
Add in the Dijon mustard and flour and cook for 1-2 minutes.
Pour in the marsala wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Add in the vegetable stock, thyme, sage, salt, pepper, nutmeg, and cayenne. Reduce the heat and simmer for 15-20 minutes or until the soup has thickened slightly.
Then stir in the heavy cream and cook for another 5-10 minutes, until heated through. Taste and adjust seasonings if needed.
If desired, you can then puree the soup for an even creamier consistency! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
Ladle the cream of mushroom soup into bowls and top with the crispy shiitakes and sage.
How to Make Condensed Cream of Mushroom Soup
I've never been a big fan of canned cream of mushroom soup, but it's a staple ingredient in a lot of southern casseroles. So I love using this homemade cream of mushroom soup instead!
The only problem is that this soup is a lot thinner than the condensed version, so it isn't a perfect swap. But with some minor changes, you can make a condensed version!
Instead of the listed quantities, REDUCE
4 cups vegetable stock → 1 cup vegetable stock
1 cup heavy cream → ½ cup heavy cream
Follow the instructions as written up to step 6. Then add in the reduced amount of vegetable stock, heavy cream, herbs and spices. Reduce the heat and simmer for 5-10 minutes or until thickened.
Recipe FAQ's
Store in an airtight container in the fridge for up to 5 days!
Since this mushroom soup contains cream, I don't recommend freezing it. However, you can freeze a portion of the soup BEFORE adding in the cream, and then add in the remaining cream when it's time to serve.
Yes! Instead of using flour to thicken the soup, use a cornstarch slurry at the end! Dissolve 2 tablespoons of cornstarch in 2 tablespoons of water and stir into the soup.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Homemade Cream of Mushroom Soup
Ingredients
Garnish
- 2 tablespoons unsalted butter
- 10 sage leaves, optional
- 8 ounces shiitake mushrooms
Mushroom Soup
- 2 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 3 cloves garlic, finely chopped
- 16 ounces cremini mushrooms, sliced
- 1 teaspoon Dijon mustard , optional
- ¼ cup all purpose flour
- ½ cup marsala wine, substitute sherry or white wine
- 4 cups vegetable stock
- 2 teaspoons fresh thyme
- 2 teaspoons fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper, optional
- 1 cup heavy cream
Instructions
Mushroom Soup
- In a large stockpot, melt 2 tablespoons of butter over medium heat then add in the sage leaves to crisp up for about 30 seconds. Remove and set aside.
- Then add in the shiitake mushrooms. Sauté for 3-5 minutes or until golden brown and lightly crispy. Remove from the pan and set aside.
- Add in the remaining 2 tablespoons of butter, shallot and garlic and sauté until soft and aromatic, about 5 minutes.
- Then add in the sliced mushrooms and continue to cook for 10-12 minutes until they're soft and beginning to caramelize.
- Add in the Dijon mustard and flour and cook for 1-2 minutes.
- Pour in the marsala wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
- Add in the vegetable stock, thyme, sage, salt, pepper, nutmeg, and cayenne. Reduce the heat and simmer for 15-20 minutes or until the soup has thickened slightly.
- Then stir in the heavy cream and cook for another 5-10 minutes, until heated through. Taste and adjust seasonings if needed.
- If desired, you can then puree the soup for an even creamier consistency! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
- Ladle the cream of mushroom soup into bowls and top with the crispy shiitakes and sage.
Condensed Mushroom Soup
- Reduce the amount of vegetable stock to 1 cup and reduce the amount of heavy cream to ½ cup.
- Follow the instructions as written up to step 6. Then add in the reduced amount of vegetable stock, heavy cream, herbs and spices. Reduce the heat and simmer for 5-10 minutes or until thickened.
- Use 1:1 to replace canned cream of mushroom soup!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bea says
Made this soup, so delicious!!
Frida says
Followed recipe and very pleased with results.
Used immersion blender for a creamier consistency 👍
Wasn’t able to use shiitake mushrooms for topping so opted for more crimini mushrooms.
Next time with add more mushrooms for topping.
Will definitely 👍 be making this soup recipe again.