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Velvety cream of mushroom soup in a bowl showing deep color from the umami-bomb browning technique.

Homemade Cream Of Mushroom Soup

Rebecca Blumer
A warm, comforting bowl of homemade cream of mushroom soup, crafted with seared mushrooms for deep umami flavor and finished with a silky roux for a restaurant-quality texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine American, French
Servings 4 servings
Calories 215 kcal

Equipment

  • Wide pan
  • Soup pot
  • Blender or Food Processor
  • Whisk

Ingredients
 

  • 5 cups sliced fresh mushrooms
  • 1 1/2 cups chicken stock
  • 1/2 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup half-and-half or heavy cream
  • 1 tablespoon sherry

Instructions
 

Set up and start the umami base

  • Set out all prepared ingredients on the counter: sliced mushrooms, chicken stock, chopped onion, dried thyme, and the finishing dairy and sherry.
  • In a wide, dry pan over medium-high heat, cook approximately half of the mushrooms until they release their moisture and develop deep brown spots. Stir in a teaspoon of soy sauce to enhance the umami base, then transfer everything into your main soup pot.

Simmer until tender and fragrant

  • Add the remaining fresh mushrooms, chicken stock, chopped onion, and dried thyme to the pot containing the browned mushrooms.
  • Bring the mixture to a steady simmer. Cook for 10 to 15 minutes until the vegetables are completely tender and fragrant.

Blend for the texture you like

  • Carefully transfer the hot soup into a blender or food processor. Secure the lid with a towel and pulse until creamy, leaving a few small mushroom pieces for a rustic texture.

Build the roux, then bring it all together

  • In the same saucepan, melt the butter until glossy. Whisk in the flour, salt, and black pepper to create a smooth paste, cooking until it smells lightly nutty.
  • Gradually whisk in the half-and-half or heavy cream until smooth, then whisk in the blended mushroom mixture until the soup is unified.
  • Bring the soup to a boil while stirring constantly. Cook until the mixture thickens and achieves a velvety, glossy consistency.
  • Stir in the sherry. Taste and adjust seasonings with additional salt or pepper if necessary to ensure a well-rounded flavor.

Notes

Safety Tip: Exercise caution when blending hot liquids. Secure the blender lid with a towel and pulse carefully to prevent steam from forcing the lid off.
Browning Secret: Avoid crowding the pan when browning the mushrooms. This ensures they caramelize and develop a deep flavor rather than steaming and turning rubbery.
Storage Tip: Cool the soup completely before storing in the refrigerator. For long-term storage, freeze the base before adding the cream to maintain a smooth consistency upon reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 215kcalCarbohydrates: 11gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 52mgSodium: 480mgPotassium: 320mgFiber: 1.5gSugar: 3gVitamin A: 15IUVitamin C: 3mgCalcium: 75mgIron: 1.2mg
Keyword cream of mushroom soup, homemade soup, umami mushroom soup
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