Homemade Mushroom Soup – Carlsbad Cravings

A good thickener for mushroom soup is a roux, a mixture of butter and flour cooked together to create a smooth base. Other effective options include cornstarch slurry, heavy cream, or pureed vegetables like potatoes or cauliflower, which can add body without overpowering the mushroom flavor. For a more natural thickening, you can also puree a portion of the soup itself to make it richer and thicker which is what we do in this recipe!

Cream of mushroom soup is delicious on its own because it’s rich, savory, and comforting, with a velvety texture that makes each spoonful taste indulgent. The earthy, umami flavors of the mushrooms blend perfectly with the creamy, buttery base, creating a depth of taste that feels both luxurious and satisfying. Its smooth, warming nature makes it a perfect comfort food, especially on cold days. Plus, the simplicity of the ingredients allows the natural flavors of the mushrooms to shine through, offering a balanced, full-bodied taste experience.

The main difference between mushroom soup and cream of mushroom soup is the texture and richness. Mushroom soup typically has a broth-based consistency, where the mushrooms are cooked in a clear or lightly thickened broth, resulting in a lighter, more liquid texture. In contrast, cream of mushroom soup is made with a creamy base, often involving milk, cream, or a roux, which makes it thicker, richer, and more velvety. Cream of mushroom soup tends to be smoother and more indulgent, while regular mushroom soup has a lighter, more rustic feel.

Yes, you can make cream of mushroom soup without cream by starting with a roux, then pureeing some of the soup for added body. You can also use alternatives like sour cream, yogurt, coconut milk, cashew cream, or even a blend of pureed cauliflower for a dairy-free, vegan option. These substitutes add creaminess without sacrificing the rich flavor of the soup.

The best mushrooms for mushroom soup are cremini and shiitake mushrooms. For a milder, earthy flavor, use all cremini mushrooms. For a more robust, umami taste use shiitake. For a richer flavor, mix different varieties to create a depth of flavor in your soup.

You can thicken mushroom soup without flour by using a cornstarch slurry, pureeing some of the soup, or adding a few pureed potatoes or cauliflower. These methods provide thickness without affecting the soup’s smooth, creamy texture.

To make the best mushroom soup from scratch, start by caramelizing sliced fresh mushrooms. Set them aside while you sauté a mix of fresh onions, carrots, celery, and garlic until they’re golden and aromatic. Sprinkle in some flour and cook to create a roux, then add some broth and herbs and simmer until all the flavors meld together. Blend part of the soup for a creamy texture, then stir in some milk and/or sour cream. Season with salt, pepper, and fresh herbs, and serve warm.

The secret to a creamy mushroom soup is using a blend of milk, sour cream, and a roux, which creates a smooth, velvety texture, then pureeing some of the vegetables. Sautéing the mushrooms until they’re deeply browned also brings out their natural umami flavor, making the soup richer and more delicious.