How to Make Homemade Cream of Mushroom Soup – Lightened Up
A delicious bowl of mushroom soup is just the thing for a comforting lunch. It’s also something that works as a great side to charcuterie boards or as a starter for supper. This recipe is thick and creamy while also a little lighter than most cream of mushroom soup. We’re using a roux and evaporated milk instead of cream.
Also Read: How to Make Vegetable Soup Stock, 11 Common Questions about Soups, Creamy Broccoli Soup with Cheese & Potatoes
This is my go to recipe when I have extra mushrooms in the fridge and/or freezer.
How to Thicken Mushroom Soup
How do you get a thick and creamy soup? Here are some options:
1. Add Cream or Substitutes
At the risk of stating the obvious – high fat cream (18% or over) will add rich creamy texture to your soup. Add it right at the end and don’t boil vigorously. High fat dairy can withstand high heat better than low fat dairy, but to avoid the risk of curdling, it’s best to add it at the very end without boiling.
In this soup we’re using full fat evaporated milk. This will have somewhere between 3 to 6% milk fat (compared to 18% or more in cream). It’s definitely lighter and it will add some thickness to our soup. I would not recommend skim or partially skimmed evaporated milk, it won’t add much fullness and it won’t be as heat stable.
2. Make a Roux
This recipe uses a roux. Melt fat, sprinkle on flour and slowly stir in liquid and bring to a boil. In this soup, we use this technique after the mushrooms and onions have softened. The flour will help thicken up the soup.
If, after simmering, you want more creaminess, dissolve 1 -2 Tbsp flour with 2-4 Tbsp cold water. Stir it well until there are no lumps, gradually stir into soup, bring to back to boil for 1 minute. You’ll see the soup thicken up.
Fun Fact: A roux to which soup stock is added is called a velouté sauce. If we were adding just cream or dairy, it would be called a bechamel sauce.
3. Puree
By pureeing vegetables you can get a more creamy texture without flour or cream. The higher the starch content in the vegetables, like carrots or potatoes, the thicker and smoother the texture. In this soup, we have mushrooms and onions, they’ll add just a little bit of body.
4. Beurre Manié (kneaded butter)
Mix equal parts flour and butter into a thick paste in a small container. Fill the tip of a spoon with a bit of the paste and whisk into simmering soup. Stir and bring to boil, you’ll see your soup start to thicken. Repeat with little bits at a time letting it boil and thicken each time.
What Kind of Mushrooms to Use in Mushroom Soup
The beauty of this soup is that you can use whatever kind of mushroom you want and have access to. Want to go really wild – mix different varieties for even more depth of flavour.
You can also soak and used dried mushrooms or wild mushrooms direct from the forest- morels!
- white button mushroom
- portabella
- cremini
- oyster
- shiitake
- porcini
Mushroom Soup Recipe
Cream of Mushroom Soup – Lightened Up
Ingredients
- 2 Tbsp butter
- 1 – 2 lb mushrooms 454 g – 1kg sliced
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1/2 tsp thyme or 3-4 fresh sprigs
- 1/4 cup flour
- 1/4 cup red wine or red wine vinegar
- 5 cups soup stock chicken or vegetable
- 1 full fat evaporated milk 354ml or 12 oz can
- 1 bay leaf
- salt & pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- In large soup pot, melt butter over medium high heat.
- Add mushrooms and sauté. They will release a lot of liquid, cook until liquid evaporates and mushrooms start browning, about 10-12 minutes. Stir frequently.
- Add onions, garlic and thyme and cook until softened, about 2 minutes.
- Sprinkle in flour and cook 1 minute, stirring constantly.
- Gradually stir in wine to deglaze the pan. Stir in soup stock. Add bay leaf. Bring to boil, then reduce heat and simmer to reduce liquid, about 10-15 minutes. Stir occasionally.
- Add evaporated milk, stir and heat through. If using cream or other fresh dairy, ideally remove soup from heat and let cool for 1 minute to prevent curdling as you add the fresh dairy.
- Remove soup from heat and remove bay leaf. Serve as is if you enjoy pieces of mushroom in your soup. OR Use an immersion blender to purée the soup until smooth. Be careful if using an upright blender – only fill half full to avoid steam bursts.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and enjoy.
Video
Notes
Nutrition Facts (per serving)
What to Serve with Mushroom Soup
Mushroom soup is perfect with grilled cheese, sandwiches and salads. It’s also a great start to many recipes – baked pork chops with mushroom soup – yes please. But mostly, I like a nice fresh piece of bread with my mushroom soup. Here are some of my favourites.
- No Knead Artisan Bread
- 50% Whole Wheat Sandwich Bread
- Classic Sourdough Bread
- Quick & Easy Cheese Drop Biscuit
- Flaky Chive Biscuit
Ready to make a pot of Mushroom Soup? Let me know how it goes, down below in the comments or on Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
