Cream of Mushroom Soup

Cream of Mushroom Soup doesn’t need to come out of a can, you can make this from scratch. I will say that cans of soup have their place. I use them in a few recipes. Homemade soup is always best. During the winter soup will keep you warm, and when you are ill, something helps you feel better like soup. Here is one of my favorite types of soup, mushroom soup.

Homemade cream of mushroom soup is even better than store bought.

This cream of mushroom soup is something I created after putting together some of my favorite cream of mushroom soup recipes together. From Jaques Peppin came the potato in the mushroom soup. The potato helps to give this soup some body and almost makes this soup hearty. From many classic cream of soup recipes came the addition of cream at the end. You could use milk, but when I know I am going to reheat a cream based soup, I always put in heavy cream simply because it reheats very well.
I use plain button mushrooms in this recipe, if you have them on hand you can add a couple of dried mushrooms as well. Dried mushrooms add a really nice layer of flavor. I soak the dried mushrooms until they become soft in the cream. This way the cream picks up the extra flavor, and the mushroom often with the cream instead of just water.
This soup takes about 30 minutes to prepare. Sometimes I just want a bowl of soup, not a day-long process. This soup tastes like it cooked all day long, but I assure you, you can make this one for dinner, and not spend all evening in the kitchen.

Homemade cream of mushroom soup is even better than store bought.

Cream of Mushroom Soup

Homemade cream of mushroom soup tastes so much better than canned cream of mushroom soup. 
5 from 2 votes
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Course: Soup
Cuisine: American
Keyword: Cream of Mushroom Soup, homemade Cream of Mushroom Soup
Servings: 4
Calories: 355kcal

Ingredients

  • 8 ounces mushrooms
  • 1/2 ounce dried mushrooms (any type - *optional*)
  • 2 tablespoons olive oil
  • 1 small potato peeled and diced
  • 1 cup diced onion
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream or milk

Instructions

  • If you have dried mushrooms soak in heavy cream while you begin preparation on mushrooms. Ideally, these should soak until they are tender. Saute mushrooms and onions over medium heat in a medium sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water. Add 2 cups of chicken stock and potato. Cover and simmer for about 18 minutes over a medium-low heat. Puree soup in either a blender or with a hand immersion blender until soup is well blended and is fairly smooth. Return soup stock to pot, add heavy cream and heat until the soup is hot all of the way through. You can garnish the soup with a small dollop of sour cream. Chopped fresh chives or fresh dill goes well with this soup.

Nutrition

Calories: 355kcal | Carbohydrates: 17g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 68mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 10.6mg | Calcium: 69mg | Iron: 2.4mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. Deb

    I haven’t made this yet, but I know for sure there are no chunks of potatoes in their soup. Believe me, I would know. I’ve had hundreds of bowls of their soup

  2. Alexandra W.

    5 stars
    I was looking for a simple recipe for cream of mushroom to make for a slow-cooker recipe for Pork tenderloin that called for canned and I thought it would be more fun to make my own.

    This is a very simple and versatile recipe.

    Anyway, I did make some changes
    1. I added 2 small-medium stalks of celery, diced, in with the onions and mushrooms
    2. I left the skin on the potato (I have a thing for fiber, even if it’s miniscule) and diced it smaller to avoid issues when blending
    3. I used Better than bouillon vegetable base (1 tsp + 2 cups boiling water) and 1/2 tsp mushroom powder bouillon
    4. I did not have dried mushrooms so I used an additional 1.25tsp mushroom bouillon powder in the heavy cream
    5. I added 2 cloves garlic, minced, in with the cream as well
    6. I put ice in the bottom of the blender to prevent it being too shockingly hot (~5 cubes)
    I have not tried the loin yet, should be done in another hour or two but the soup came out well

    After throwing it in the crock with the meat, I decided to make it again. This time I wanted to make Cream of Broccoli so I did the exact same changes as above plus an additional 1/2 stalk celery and broccoli stems from one broccoli crown, in very small dices, to the mushroom/onion mix. When blending I then threw the tops from a single broccoli crown (~3 cups) into the pan I was previously cooking the veggies in, added enough water to prevent burning and steamed on high 3-5min. I then added the blended mixture. I still added the mushroom powder (1.25tsp) to the cream, but reduced the cream to 3/4cup.
    I bet it would even be good using coconut cream if it had to be made vegan.
    Anyway, Delish!

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