Homemade Creamy Mushroom Soup

 I shared this Homemade Creamy Mushroom Soup over at Mom it Forward several weeks ago.    I never would have thought I would eat mushroom soup, none-the-less like it.  Ever.  Up until a couple of years ago, I hated mushrooms.  Hated the flavor, the texture, the smell.  
I’ve come a long way!  Now, this is one of my favorite comfort soups.  It’s so savory and flavorful and with the recent drop in temps and the snow that keeps falling, it’s the perfect soup to warm up to.  

You can blend this soup until it’s super smooth and creamy or just a little, so there’s chunks of mushrooms in it.  You can also make it a thicker soup by adding a little extra flour and use it in a recipe where you’d use a can of cream of mushroom soup. And believe me, the homemade stuff is so much better!!

Homemade Creamy Mushroom Soup
4 cups fresh mushrooms, cleaned and chopped finely (use any kind you like, I used a combo of white button and swiss brown like original recipe suggested)
2 tbsp olive oil
6 cloves garlic, chopped
2 tbsp butter
2 tbsp chopped fresh thyme (or 2 tsp dried thyme)
2 tsp Worcestershire sauce
2 cup chicken stock
2 tbsp flour dissolved in 2 tbsp water
1 cup heavy cream
1 cup milk
Dash of nutmeg
Salt and pepper to taste
Fresh thyme for garnish
Heat olive oil in a large sauce pan. Add butter and garlic and saute garlic on medium heat. Add mushrooms, thyme, and Worcestershire and cook until most of the moisture from the mushrooms is gone (about 5-7 minutes).
Stir in the chicken broth and stir occasionally until the broth begins to boil (may need to increase the heat just a little). Once it boils, reduce heat and let simmer for about 10 minutes.
Stir in the diluted flour and stir continuously (still simmering) until the mixture thickens. Stir in a dash of nutmeg and season with salt and pepper.
Stir in cream and milk and bring to a simmer again.
Remove from heat. Use an immersion blender to blend the soup, or pour everything into a blender and pulse for a few seconds. Blend to desired smooth-ness. You can leave some chunks or blend until smooth.

**You can make this soup a little thicker by adding 1 tbsp flour and use it in any recipes where you’d normally use a can of cream of mushroom soup—casseroles, rice bakes, etc.

serves 4
slightly adapted from Season with Spice



  1. Kelley P says

    two suggestions: toast the flour or make a rue to thicken the soup, to eliminate the “raw flour” taste. Also, a splash of sherry in the sauted veg, cook off a bit of the alcohol, then add the stock.

  2. Norma says

    This soup sounds delicious! Can’t wait to try it! Could it be made with two cups of milk instead of the cream?


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