This homemade Cream of Mushroom Soup is a rich, velvety blend of earthy shiitake and crimini mushrooms, simmered with garlic, thyme, sherry, and a touch of cream for a luxuriously smooth and comforting bowl. Perfect for cozy nights, this soup strikes a balance between depth of flavor and satisfying texture, combining both puréed and sautéed mushrooms for layered complexity. It’s easy to make and worlds better than anything from a can.

Full Recipe:

Ingredients

• 1 lb crimini mushrooms, sliced

• 1 lb shiitake mushrooms, sliced

• Olive oil

• Salt and black pepper

• 4 tbsp unsalted butter

• 1 small onion, finely diced

• 4 cloves garlic, minced

• 1 tbsp fresh thyme leaves (divided use)

• 1 tsp Italian seasoning

• ¼ tsp white pepper

• ½ cup dry sherry

• 3 oz all-purpose flour (about 10 tbsp)

• 6 cups warm chicken broth (or vegetable for vegetarian option)

• 1 cup heavy cream (or half-and-half for a lighter option)

• ½ tsp soy sauce

Directions

1. Sauté Mushrooms
Heat 3 tbsp olive oil in a large pot over high heat. Add ⅔ of the mushrooms, season with salt and pepper, and sauté 8–10 minutes until browned and liquid evaporates. Remove and set aside.

2. Build the Base
Add 2 more tbsp olive oil and butter to the pot. Add onion and remaining mushrooms. Sauté 6–8 minutes until soft and golden. Add garlic, 1 tsp thyme, Italian seasoning, and white pepper. Stir.

3. Deglaze and Thicken
Pour in the sherry and simmer until nearly evaporated (about 2 minutes). Stir in flour and cook 30 seconds. Gradually whisk in chicken broth.

4. Simmer and Purée
Bring to a simmer and cook for 10 minutes until slightly thickened. Remove from heat and purée with an immersion blender (or in batches in a regular blender) until smooth.

5. Finish
Return reserved mushrooms to the pot. Stir in cream, remaining thyme, and soy sauce. Warm through and serve.

Nutrients

Per ~1.5 cup serving (approximate):

• Calories: 430

• Fat: ~30g

• Carbohydrates: ~25g

• Protein: ~12g

• Fiber: ~3g

• Sodium: Moderate (depends on broth used)

A Depth of Flavor from Mushrooms and Aromatics

This homemade Cream of Mushroom Soup is an elevated take on a classic comfort dish, rich in both texture and depth of flavor. By combining sautéed and puréed mushrooms, this soup achieves a velvety base while still delivering bites of meaty mushrooms throughout. The blend of crimini and shiitake mushrooms gives it an earthy complexity, enhanced by garlic, thyme, and a splash of dry sherry. Unlike canned versions, this soup is fresh, vibrant, and deeply satisfying. The addition of cream gives it a smooth, luxurious finish that feels indulgent without being overly heavy. Whether served as a cozy appetizer or a hearty main with crusty bread, this soup is a warm, nourishing bowl that’s easy to make and perfect for any time of year.

Mushrooms are the backbone of this dish, and using a combination of crimini and shiitake ensures both richness and umami. The crimini mushrooms bring a mild, nutty flavor, while the shiitake mushrooms contribute an earthy, almost smoky undertone. Sautéing the mushrooms in batches is key—browning them well brings out their natural sugars and creates a caramelized depth that permeates the entire soup.

Garlic and onions add aromatic layers, while thyme and Italian seasoning provide herbal balance. A touch of white pepper lends gentle heat and complexity without overwhelming the other flavors.

Sherry and Soy Sauce for Balance and Brightness

Dry sherry is used to deglaze the pot, lifting the fond and adding a slightly sweet acidity that sharpens and enhances the earthy flavors of the mushrooms. Though it cooks off quickly, it leaves behind a complexity that deepens the soup’s profile. The small addition of soy sauce at the end might seem unconventional, but it introduces a savory roundness and a slight umami boost, subtly tying all the ingredients together.

These elements combine to make a soup that’s not only comforting and creamy but also layered and intriguing with each spoonful.

Creamy Texture Without Sacrificing Hearty Bites

One of the highlights of this recipe is its textural balance. After simmering, the soup is partially puréed, transforming the mixture into a smooth, rich base. But reserving a portion of the sautéed mushrooms to stir back in ensures that each bowl still has substance and bite.

This combination makes the soup feel indulgent without being one-note. The creamy puréed broth coats your palate, while the tender mushroom slices offer a satisfying chew.

Tips for the Best Results

Use a heavy-bottomed pot to ensure even cooking and prevent the onions and garlic from scorching. For maximum flavor, don’t rush the mushroom browning process—cooking off the moisture thoroughly allows them to caramelize rather than steam.

If you don’t have an immersion blender, a high-powered blender will work just as well. Be sure to let the soup cool slightly before blending to avoid steam buildup. Blend in batches and return the soup to the pot to finish.

Add the cream off the heat to avoid curdling, especially if using half-and-half. Stir gently to incorporate and warm through without bringing the soup back to a boil.

Make-Ahead and Storage

This soup can be made in advance and actually improves after a day in the fridge as the flavors meld further. Store in an airtight container for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring frequently.

It also freezes well without the cream. Make a batch, omit the cream, and freeze for up to two months. When ready to serve, reheat, stir in fresh cream, and warm through before serving.

Serving Suggestions

Serve this soup with warm crusty bread, a sprinkle of fresh thyme, or a drizzle of truffle oil for an added layer of luxury. It also pairs well with a light salad or a grilled cheese sandwich for a more substantial meal.

As a starter, this soup works beautifully with roasted chicken, steak, or a holiday main course. Its earthy, creamy character complements both hearty and elegant dishes.

Conclusion

Homemade Cream of Mushroom Soup offers a deeply comforting and flavorful experience that far surpasses any canned version. With its silky texture, robust mushroom flavor, and nuanced aromatics, it brings warmth and satisfaction in every bite. Whether you’re making it for a weeknight meal, entertaining guests, or prepping for cozy lunches, this soup is an easy yet impressive recipe that you’ll come back to again and again.