This homemade cream of mushroom soup is so quick and easy you will never buy the store condensed soup cans ever again!
This simple homemade cream of mushroom soup recipe contains simple ingredients that create a deliciously creamy soup that doesn’t even compare to canned you buy at the store. In a short 20 minutes you will have homemade cream of mushroom soup.
I use cream of mushroom soup in so many of my recipes like my ever so famous Cowboy Casserole, Easy Ground Beef Stroganoff, and Creamy Pork Chops to name a few of my favorites. I love to tend to make a double batch and pour into containers my Souper Cubes (affiliate) to have on hand for later!
Why should I make cream of mushroom soup?
First, have you ever looked at the ingredients on a can of mushroom soup? Yikes! I love being able to make this homemade version with simple ingredients.
Second, the taste! The taste is so insanely good you will wonder why you ever liked the canned stuff.
What is in Cream of Mushroom Soup?
Onion + Garlic – if you think you don’t like onion, you probably just haven’t cooked it long enough. Onion and garlic add such a great flavor to the soup, please do not skip them.
Butter – the king of fats. Nothing tastes better than food salted in some good butter.
Mushrooms – anything from simple button mushrooms to fancy can be used here. I prefer mine diced up, but if you want larger chunks simply slice them.
Chicken Broth – if you are feeling extra ambitious you could make your own, but store bought is fine.
Heavy Cream – adds extra creaminess, you could swap for milk, it just won’t be as rich.
Thyme, Salt, and Pepper – these add extra delicious flavor
Cornstarch – this is going to thicken the soup. Alternatively you could make a roux with flour and the butter, but I like the simplicity of the cornstarch.
How do I make homemade cream of mushroom soup?
In a large stock pot (I love my dutch oven (affiliate) for this!) combine butter, diced onion, mushrooms and minced garlic. Cook until onions are soft and translucent and mushrooms are soft.
Add in chicken stock, heavy cream, thyme, salt, and pepper.
In a small bowl combine corn starch and 1/4 cup water, then pour into soup mixture. Mix until slightly thickened, about 3 minutes.
That’s it! You now have delicious creamy cream of mushroom soup you can eat straight out of a bowl, or use in your favorite recipes. Don’t forget to save any leftovers in the freezer for later!
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Homemade Cream of Mushroom Soup
Ingredients
- 1/4 cup unsalted butter
- 3 cloves garlic minced
- 1 pound mushrooms diced onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
- salt + pepper to taste
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in chicken broth, heavy cream and thyme.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
What containers do you use to freeze this? I’d love to make a bunch to use through the winter.
I usually freeze in ziplock baggies. Easy to thaw!
How much does this make compared to one can of soup?
Oh. I would say 5-6 cans of soup.