Cream of mushroom soup is thick, creamy, and comforting. Loaded with mushrooms that are sautéed with onions, garlic, and fresh thyme, then simmered in stock with cream, this soup is flavorful, satisfying, and cozy. The best part? It takes less than 45 minutes to make and uses mostly ingredients that youll have lying around in your pantry and refrigerator. Plus, its easy to make ahead, freezer-friendly, and reheats well. So much better than a can of store-bought soup!
Plus, it can be kept in the fridge for up to 1 week and kept frozen for 2 months. Simply defrost to room temperature before using in your recipes! Guess what day it is? Make-your-own-homemade-cream-of-mushroom-soup, day!
How to Make the Best Cream of Mushroom Soup
- Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
- How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can’t wait, heat it on the stove over low heat in a covered pan until defrosted.
- How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
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I made Balthazars mushroom soup (recipe on 101 cookbooks). Its a fully puréed soup with approx 2 lb mushrooms, 6 cups broth, and 1 cup cream. Even if it initially separates, cant I give it a whir in the blender?
Freeze Dried Cream of Mushroom Soup
FAQ
How do you defrost mushroom soup?
How long does homemade mushroom soup last in the freezer?
How do you store leftover mushroom soup?
Can you heat mushroom soup from frozen?
Can you freeze mushroom soup with other vegetables?
Yes, you can freeze mushroom soup with other vegetables, but keep in mind that the texture of the vegetables may change slightly once the soup is thawed. 8. Can frozen mushroom soup be used in other recipes? Frozen mushroom soup can be used as a base for other recipes, such as casseroles or sauces, once it has been thawed and reheated. 9.
Can one refreeze homemade chicken broth?
It is not indicated. After thawing once, the chances of contamination are greater, and therefore the best option is to freeze in small portions, such as ice cubes, and thaw only what is going to be used.
How long can you keep homemade mushroom soup in the freezer?
Homemade mushroom soup can be kept in the freezer for up to 3 months. It’s best to consume it within this time frame for the best flavor and quality. 3. What type of containers are best for freezing mushroom soup? Airtight containers or heavy-duty freezer bags are best for freezing mushroom soup.
Can you freeze mushroom soup with dairy?
Yes, you can freeze mushroom soup that contains dairy, but it may change the texture slightly. When you reheat the soup, it’s possible that the dairy could separate and create a grainy texture. To minimize this, consider adding the dairy after thawing and reheating the soup. 2. How long can I keep homemade mushroom soup in the freezer?