Can I make cream of mushroom soup without using cream?

Yes, you can make cream of mushroom soup without cream by substituting it with evaporated milk or regular milk (full-fat or 2%). Heat gently over low heat to prevent curdling. For a dairy-free version, simply omit the cream or milk; the soup will still have a creamy texture due to the mushrooms and thickening agents.

What types of mushrooms are best for cream of mushroom soup?

Fresh brown or cremini mushrooms are ideal for cream of mushroom soup because of their rich flavor and texture. You can also use mini portobello mushrooms or a combination of varieties like shiitake and oyster to add depth and complexity to the soup.

How can I make my cream of mushroom soup more flavorful?

Adding fresh garlic, onions, and a splash of dry wine such as Marsala, Sherry, or Pinot Grigio enhances the flavor. Herbs like thyme and parsley complement the soup well. Sauté the mushrooms and aromatics before adding liquids to extract more flavor.

What are good alternatives to flour for thickening cream of mushroom soup?

Cornstarch is a common substitute for flour in mushroom soup. Mix 2-3 tablespoons of cornstarch with 1/4 cup cold water to make a slurry, then add it gradually while stirring until the soup reaches your preferred thickness. This creates a smooth, glossy texture.

Which stock should I use for making cream of mushroom soup?

Chicken stock is a popular choice for a rich flavor, while beef stock adds deeper, savory notes. For a vegetarian option, high-quality vegetable stock works well. Using bouillon powders or cubes can intensify the taste if you prefer a stronger mushroom broth.

Cream Of Mushroom Soup Recipe With Rich Homemade Taste

Ingredients

Scale

4 tablespoons butter

1 tablespoon oil

2 cups diced onions

4 cloves garlic, minced

1 1/2 pounds fresh brown mushrooms, sliced

4 teaspoons chopped thyme, divided

1/2 cup dry red or white wine

6 tablespoons all-purpose flour

4 cups low sodium chicken broth or stock

1–2 teaspoons salt, to taste

1/2–1 teaspoon cracked black pepper, to taste

2 bouillon cubes, crumbled

1 cup heavy cream or half and half

1/2 tablespoon fresh parsley, chopped for garnish

1/2 tablespoon fresh thyme, chopped for garnish

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Instructions

1-Melt 4 tablespoons butter and 1 tablespoon oil in a large pot over medium-high heat. Sauté 2 cups diced onions for 2-3 minutes until softened, then add 4 cloves minced garlic and cook for about 1 minute until fragrant.

2-Add 1 1/2 pounds sliced mushrooms and 2 teaspoons chopped thyme, cooking for 5 minutes. Pour in 1/2 cup dry wine and cook for another 3 minutes to blend the flavors.

3-Sprinkle 6 tablespoons flour over the mixture, stir well, and cook for 2 minutes. Add 4 cups broth, mix again, and bring to a boil.

4-Reduce heat to low-medium, add 1-2 teaspoons salt, 1/2-1 teaspoon pepper, and 2 crumbled bouillon cubes, then cover and simmer for 10-15 minutes, stirring occasionally until thickened.

5-Lower heat and gently stir in 1 cup cream or half and half, heating through without boiling. Adjust seasoning as needed for the perfect taste.

6-Just before serving, mix in the remaining thyme and 1/2 tablespoon chopped parsley. Serve warm, ideally with crusty bread for a complete meal.

Last Step:

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Notes

🍄 Fresh brown or cremini mushrooms provide the best flavor; varied mushroom types can be used.
🌿 Fresh herbs enhance flavor; thyme and parsley are preferred, but others can be substituted.
🌾 For gluten-free option, replace flour with cornstarch slurry.
🍞 Serve with crusty bread to complement the soup.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 210 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 16 g
Saturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg