Homemade Cream of Mushroom Soup

Homemade cream of mushroom soup is a really healthy, tasty soup that everyone is sure to love. It’s easy to make and tastes great!

The choice is yours whether you want to make a really creamy soup using milk and cream or whether you’d prefer to make a more traditional stock-based soup that is equally as tasty.

You can also experiment with different types of mushrooms if you wish. Some mushrooms have a much deeper, earthier taste than others, so you can really create some sensational variations by changing the types of mushrooms you use.

Try replacing half of the flat mushrooms with oyster mushrooms or Swiss brown mushrooms for a richer taste. Shiitake mushrooms will give a very light taste.

We’ve provided both cream of mushroom soup styles for you below. Enjoy!

Traditional Homemade Cream of Mushroom Soup


  • 2 oz (60g) butter
  • 1 medium leek
  • 2 garlic cloves
  • 10oz (300g) flat mushrooms
  • 10oz (300g) button mushrooms
  • 1/3 cup plain flour
  • 4 cups chicken stock (or vegetable stock)
  • 2/3 cup cream
  • 1/3 cup parsley


  1. Crush the garlic and finely chop the leek.
  2. Melt the butter in a large saucepan and add the garlic and leek.
  3. Cook over a medium heat for around 3 or 4 minutes, or until the leek turns soft. Stir frequently at this stage.
  4. Add the mushrooms and cook them until they begin to soften. Once the mushrooms have wilted down a little, add the flour and stir constantly for 2 minutes.
  5. Increase the heat to high and slowly pour the chicken stock into the saucepan and bring the soup to the boil. Stir continuously.
  6. Once the soup is boiling, turn the heat down to low and allow to simmer gently for 10 minutes.
  7. Remove the soup from the heat and stir through the cream and add the parsley. Transfer the soup to a heat-proof bowl and blend or puree until it’s smooth.
  8. Return the soup back to the saucepan and heat over a low heat until it’s warmed through. Don’t boil the soup with the cream in it.
  9. Add a little salt and pepper to taste if you wish and serve hot.

Extra Creamy Homemade Cream of Mushroom Soup


  • 4 cups milk
  • 2 brown onions
  • 1/2 cup parsley leaves
  • 2 garlic cloves
  • 2 bay leaves
  • 10oz (300g) button mushrooms
  • 10oz (300g) Swiss brown mushrooms
  • 1/2 cup thickened cream


  1. Crush the garlic and chop the onions and parsley finely.
  2. Add the milk, onions, parsley, garlic and bay leaves. Bring these ingredients to the boil over a medium heat.
  3. Once it’s boiling, reduce the heat down to low and stir frequently for 15 minutes.
  4. Slice the mushrooms finely and add them to the soup. Cook them over a low heat for 20 minutes or until the mushrooms begin to soften.
  5. Add salt and pepper to taste. Remove the bay leaves and discard them.
  6. Remove the soup from the heat and stir in the cream. Pour the soup into a heat-proofed bowl and puree until the soup is smooth and creamy.
  7. Pour the soup back into the saucepan and heat until it’s warmed. Don’t allow the soup to boil at this point.
  8. Serve hot with a sprinkle of fresh parsley.

If you want to add a professional touch of presentation to your homemade cream of mushroom soup, ladle the soup into bowls and then swirl a small spoonful of cream around the top and sprinkle a little bit of chopped, fresh parsley over the cream.

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