Cream Of Mushroom Soup Recipe

What’s in This Cream of Mushroom Soup Recipe?

Cream of mushroom soup is not only a classic soup recipe, it’s also a classic ingredient in many delicious dishes! It’s creamy, it’s savory, and it has such a rich flavor. This homemade cream of mushroom soup recipe is so easy to make, and it really comes in handy throughout the fall and winter seasons.

Shallots: Add a sweet and earthy flavor to this soup. Garlic: Adds a savory and earthy flavor to this soup. Flour: All-purpose flour helps thicken up this creamy soup. Sherry: Dry sherry wine deglazes the pan to lift the flavorful fond and balances the savoriness of the soup by adding a light acidic element. Broth: Low-sodium chicken broth forms the umami base of this soup. To make it vegetarian, simply swap chicken broth for vegetable broth. Salt + Pepper: Enhances the natural flavor of the mushrooms. Bay Leaf: Deepens the flavor of this soup. Thyme: Adds a light herbal flavor to the soup that complements the mushrooms. Mushrooms: Cremini mushrooms (also known as white button mushrooms) have a mild earthy flavor and a meaty texture, making them perfect for this rich soup. Half-and-Half: Helps create a luxuriously creamy soup. Do not use a lower-fat dairy as a substitute; it will not work.

Recipes with Cream of Mushroom Soup

These are some of my favorite recipes to use this homemade cream of mushroom soup in:

Classic Green Bean Casserole Velveeta Broccoli Rice Casserole Creamy Chicken and Wild Rice Soup King Ranch Chicken Casserole Broccoli Cheese Rice Casserole King Ranch Chicken Mac and Cheese

How to Store

If you just want to keep it for a few days, up to 3 days in the refrigerator will work just fine. This is a great option if you want to make it a couple days before Thanksgiving and then use it in a few recipes.

How to Freeze

To freeze cream of mushroom soup: First let the soup cool in the refrigerator for a few hours or overnight, and then transfer it into freezer-safe bags. I recommend pouring it into quart-sized bags so that it is portioned off ahead of time, making it easy to store and easy to grab and thaw for individual recipes. It will keep in the freezer up to 3 months.

Serving Suggestions

When you’re ready to serve the soup, have some fun with it. I like to add some fresh thyme leaves on top, slice and sauté some mushrooms to throw in for texture, or add in a handful of these homemade croutons for the crunch. I love this stuff as an appetizer before a nice steak dinner or as a side dish along with a mushroom swiss burger or a steak salad. It’s such a great savory addition to any meal.

Notes from the Test Kitchen

I recommend bringing the half-and-half to room temperature before adding it to the soup. Cold half-and-half is more likely to curdle from the rapid temperature change.