Unlock the secret to a truly exceptional homemade cream of mushroom soup with this easy-to-follow recipe, perfect for your Instant Pot, Ninja Foodi, or classic stovetop preparation. Whether you’re crafting a beloved green bean casserole, enriching a savory dish, or simply craving a comforting bowl of soup, this from-scratch version surpasses any canned alternative. For an extra hearty twist, consider incorporating some of our delicious air fryer mushrooms.
Tired of high-sodium, preservative-filled canned condensed soups? You can effortlessly prepare your own homemade cream of mushroom soup using just a few fresh ingredients. This recipe is adaptable for your Instant Pot or Ninja Foodi’s sauté function, or a traditional pot on your stovetop. Regardless of your chosen method, the result will be a wonderfully rich and flavorful base ready to elevate your favorite recipes.
Mastering Homemade Cream of Mushroom Soup: Instant Pot, Ninja Foodi, or Stovetop
Many home cooks are moving away from canned soups due to their notoriously high sodium content and artificial additives. Making your own cream of mushroom soup from scratch gives you complete control over the ingredients, allowing you to tailor spices and seasonings to your exact preferences. This is especially beneficial for those managing high blood pressure or simply seeking a healthier, more wholesome diet.
While canned options offer convenience in a pinch, nothing beats the superior flavor and nutritional value of a homemade version. This recipe, designed to be simple and quick, utilizes the sauté function of your pressure cooker (like an Instant Pot or Ninja Foodi) or a standard pot on the stove. There’s no need for actual pressure cooking – just the sauté function to build incredible depth of flavor.
Crafting Your Homemade Cream of Mushroom Soup
The journey to a perfect homemade cream of mushroom soup begins with melting butter. Whether you’re using a pressure cooker set to sauté mode or a pot on low-medium heat on your stove, this initial step is crucial for building a rich base. The sauté function is the only one you’ll need for this recipe, transforming simple ingredients into a deeply flavored soup.
Choosing Your Mushrooms and Aromatics
- Naturally, a high-quality container of fresh mushrooms is essential. The variety of mushroom is entirely up to your personal taste, but for most of my recipes, I prefer store-bought baby bellas (cremini mushrooms). They offer a wonderfully firm texture and a more robust, earthy flavor compared to white button mushrooms. Feel free to experiment with other varieties like shiitake or oyster mushrooms for different flavor profiles.
- Diced onions are an optional but highly recommended addition. They add a layer of sweetness and aromatic depth that complements the mushrooms beautifully. Personally, I incorporate onions into almost everything I cook, so they’re a staple in my kitchen for this recipe.
Step-by-Step Guide: How to Make Homemade Cream of Mushroom Soup
The core of this recipe involves sautéing your mushrooms and onions until they are tender and caramelized. This process, often referred to as “rendering,” brings out their natural flavors and creates a savory foundation for the soup. Once the mushrooms begin to brown and release their liquid, you’re ready for the next steps.
- Seasoning: Season your sautéed mushrooms and onions liberally with garlic powder, salt, and pepper to taste. You can also get creative with other herbs like thyme or rosemary for added complexity. Freshly minced garlic, added during the last minute of sautéing, will provide an even more vibrant flavor.
- Thickening with a Roux: The next critical step is to add flour, which will create a roux – the classic thickening agent for creamy soups. Stir the flour into the mushroom and onion mixture, allowing it to absorb the melted butter and pan juices. Continue to cook for a minute or two until the flour is lightly browned, ensuring no raw flour taste.
- Building the Soup Base: Gradually whisk in your chicken broth (or vegetable broth for a vegetarian option) to the roux, ensuring there are no lumps. Bring the mixture to a gentle boil, then reduce the heat.
- Adding Creaminess: Stir in heavy cream or milk. For a richer, thicker soup, heavy cream is ideal. If you desire a slightly lighter consistency or are using whole milk, you can adjust the amount as needed. Simmer the soup uncovered for a few minutes, allowing it to thicken to your desired consistency.
- Adjusting Thickness: If you prefer your homemade condensed soup to be even thicker, whisk in an additional 1/4 cup of heavy cream and continue to simmer. Alternatively, for a lower-calorie and dairy-free option, you can use 2 tablespoons of cornstarch whisked with a small amount of cold liquid (broth or water) before stirring it into the simmering soup. This will thicken the soup beautifully without adding extra fat.
Demystifying Thickeners: How to Achieve the Perfect Consistency
Achieving the ideal thickness for your cream of mushroom soup is key to its luxurious texture. The primary method involves creating a roux with flour, but there are other effective options depending on your dietary needs and desired outcome.
- The Flour Roux: This is the most common and classic thickening agent. By cooking flour with butter and the mushroom mixture, you create a flour paste that, when combined with liquids, gradually thickens the soup. The flour absorbs the fats and liquids, expanding and creating a smooth, creamy texture. For a gluten-free alternative, arrowroot flour can be used in a similar fashion.
- The Power of Cream: Heavy cream itself acts as a natural thickener, contributing to the soup’s richness and body. When added to the soup, its fat content emulsifies and adds to the velvety texture. If your soup becomes too thick for your liking after adding cream, simply thin it out with a splash of milk or additional broth until it reaches your preferred consistency.
- Cornstarch Slurry: For a quick and efficient thickening method, especially if avoiding gluten or dairy, a cornstarch slurry is excellent. Whisk 1-2 tablespoons of cornstarch with an equal amount of cold water or broth until smooth, then slowly stir this mixture into your simmering soup. It will thicken rapidly without altering the flavor.
- Avoid Breadcrumbs: While some might suggest sprinkling in breadcrumbs, I generally advise against this for cream of mushroom soup. Breadcrumbs can create a grainy or undesirable texture that detracts from the smooth, silky feel we aim for in this particular recipe.
Elevate Your Soup: Delicious Additions to Mushroom Soup
While the base recipe is fantastic on its own, here are some ingredients that can take your cream of mushroom soup to the next level:
- Garlic: Freshly minced garlic offers a pungent aroma and robust flavor that enhances the mushrooms beautifully. If fresh isn’t available, quality minced garlic from a jar works well too. Don’t be shy about adding a little extra!
- Onions: Beyond the initial sauté, consider adding caramelized onions for a deeper, sweeter flavor, or even a touch of green onions or chives as a fresh garnish before serving.
- Wine: A splash of dry red or white wine can add sophisticated depth and a subtle tang. It’s particularly useful if you need to thin out the soup slightly while imparting a complex flavor profile.
- Bay Leaf: Simmering a bay leaf with the broth and cream adds a subtle, herbaceous note. Remember to remove it before serving.
- Crispy Onions: For a delightful textural contrast and an extra burst of savory flavor, sprinkle about 1/2 cup of crispy fried onions on top of your individual servings.
For those who love larger, more distinct mushroom pieces, consider preparing Instant Pot mushrooms separately beforehand and folding them into the soup at the very end. This ensures a heartier, more visually appealing texture.
Homemade Condensed Soup: Versatility at its Best
Absolutely! This recipe effectively creates a homemade condensed cream of mushroom soup. Its thick and creamy consistency makes it incredibly versatile. Enjoy it as a comforting soup on its own, or use it as a foundational ingredient in a myriad of other dishes. It adds a wonderful depth of flavor and moisture when cooked with meats, creating rich sauces and gravies. The beauty of this base is its adaptability – you can easily incorporate vegetables, chicken, or other proteins directly into the mix to transform it into a complete meal.
Essential Ingredients for Your Homemade Cream of Mushroom Soup
Gather these simple ingredients to create your rich and flavorful soup:
- Butter: Salted butter is generally preferred, but you can also use unsalted butter and adjust the salt content later. For a dairy-free option, use a plant-based butter alternative.
- Mushrooms: Sliced mushrooms are key. Portobello or cremini (baby bella) mushrooms offer a deep, earthy flavor and firm texture.
- Onions: Finely diced onions are sautéed to release their sweetness and aromatic qualities, forming a crucial part of the flavor base.
- Flour: All-purpose flour is used to create the roux, which acts as the primary thickening agent for the soup.
- Heavy Cream or Milk: Heavy cream provides a decadent richness and thick consistency, while whole milk can be used for a slightly lighter, yet still creamy, result.
- Salt and Pepper: These basic seasonings are fundamental for balancing and enhancing all the flavors in the soup. Adjust to your taste.
- Minced Garlic: Freshly minced garlic adds an aromatic punch and depth of flavor that complements the mushrooms perfectly.
- Broth: Chicken broth is excellent for a savory base. Beef broth can also be used for a deeper, more robust flavor.
Embracing a Dairy-Free Lifestyle
Creating a delicious dairy-free cream of mushroom soup is entirely possible! You can easily substitute the heavy cream or milk with unsweetened almond milk or full-fat coconut milk. For the broth, either chicken broth or vegetable broth works beautifully, depending on your dietary preferences. When going dairy-free, you might find that the soup requires a bit more thickening. In this case, I recommend using a cornstarch slurry (as described above) to achieve that perfect, creamy consistency without any dairy products.
Culinary Companions: What to Enjoy with Cream of Mushroom Soup
While this homemade cream of mushroom soup is delightful on its own, it truly shines as an ingredient or side dish. Our absolute favorite way to utilize it is in a comforting Chicken and Cream of Mushroom Soup recipe, where chicken simmers all day in your slow cooker, absorbing all the rich flavors.
Typically, I prepare this soup as a versatile ingredient to enhance other recipes rather than a main entree. However, if you were to serve it as the star, a warm, crusty loaf of pull-apart bread would transform it into a complete and satisfying meal in our home. When entertaining a crowd, you can easily make a large batch and transfer it to a slow cooker to keep warm, allowing guests to enjoy it throughout the day.
Inspiring Recipes Featuring Cream of Mushroom Soup
This creamy, flavorful soup is a fantastic base for countless dishes:
- Beef Stroganoff Casserole: Made in the oven, this easy beef stroganoff casserole is incredible when combined with chuck roast or any cut of beef sliced into strips.
- Instant Pot Ground Beef Stroganoff: A quick and delicious weeknight meal, this Instant Pot ground beef stroganoff recipe is a definite must-make.
- Pressure Cooker Mushroom Rice: Elevate your side dishes with flavorful pressure cooker mushroom rice, adding a creamy touch.
- Instant Pot Tuna Casserole: Revisit a classic comfort food with an amazing Instant Pot tuna casserole.
- Instant Pot Green Bean Casserole: When cream of mushroom soup is mentioned, the beloved Instant Pot green bean casserole often comes to mind, and this homemade version makes it truly special.
- Instant Pot Sausage and Rice Casserole: A hearty and satisfying dish, Instant Pot sausage and rice casserole benefits greatly from the soup’s creamy texture.
Ultimately, this versatile soup brings a delightful softness and creaminess to virtually any dish it graces, transforming ordinary meals into comforting culinary experiences.
Storage and Freezing: Maximizing the Freshness of Your Homemade Soup
Proper storage ensures you can enjoy your delicious homemade cream of mushroom soup for days to come:
Refrigerator Storage: To maintain optimal freshness, transfer any leftover homemade cream of mushroom soup into a covered glass or plastic container and refrigerate promptly. When continuously refrigerated, the soup will retain its quality for approximately 3 to 4 days. I typically prepare only the amount needed for a specific recipe, such as a hearty loaded baked potato soup, and rarely have leftovers. However, if you do, these guidelines are helpful.
Can I Freeze Homemade Cream of Mushroom Soup?
Yes, absolutely! Freezing is a fantastic way to preserve large batches of homemade cream of mushroom soup for future use. Simply divide the cooled soup into covered airtight containers or heavy-duty freezer bags. For best results and to prevent cream-based soups from curdling upon reheating, stir the soup thoroughly as it thaws and warms. Foods kept consistently frozen at 0°F (-18°C) will remain safe indefinitely, though for best quality, it’s recommended to consume within 2-3 months.
Homemade Cream of Mushroom Soup
Justine
10 mins
6 mins
8
Equipment
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1 pressure cooker (Instant Pot or Ninja Foodi) or large pot
Ingredients
- 2 tbsp butter, salted (or dairy-free alternative)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 onion, diced
- 2 tbsp flour, or more depending on desired thickness
- 8 oz mushrooms, portobello or cremini, diced
- 1 tbsp garlic, minced
- 2 c chicken broth, or vegetable broth
- 1/2 c heavy cream, or 1 c. whole milk (or dairy-free alternative)
Instructions
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On a stovetop: Melt butter in a pan over medium heat. In a pressure cooker (Instant Pot/Ninja Foodi): Set to sauté and add butter.
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Add diced onions and mushrooms. Sauté until mushrooms begin to brown and release their liquid. Add minced garlic now and cook for an additional minute until fragrant.
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Stir in the flour, ensuring it absorbs all the liquid and melted butter in the pot. Cook for 1-2 minutes to create a light roux, which will thicken the soup.
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Once the flour is absorbed and lightly browned, gradually add your broth while whisking continuously to prevent lumps (aside from the mushroom pieces). Stir in your milk or heavy cream and seasonings (salt and pepper).
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Allow this mixture to simmer continuously on low-medium heat (or the sauté function in a pressure cooker) until it thickens to your desired consistency. This usually takes 3-5 minutes.
Nutrition
Serving: 3oz, Calories: 64kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 401mg, Potassium: 187mg, Fiber: 1g, Sugar: 2g, Vitamin A: 140IU, Vitamin C: 5.5mg, Calcium: 41mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Appetizer, Soup
American
