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I’ll be honest—before I started making my own, I used to think cream of mushroom soup only came in a can. You know the one. The thick, gloopy stuff that somehow finds its way into every casserole recipe from the ‘80s.
But once I made it from scratch? Game changer. This homemade version is rich, velvety, and packed with real mushroom flavor. The secret ingredient that makes a huge difference? Dried porcini mushrooms! They add so much flavor and once blended, they make this soup nice and creamy.
There are no weird additives, no strange aftertaste—just pure, creamy goodness. Plus, it’s not just for soup bowls! You can use it as a sauce over chicken, mix it into casseroles, or even thin it out for a lighter broth-style soup.
If you’ve only ever had the canned stuff, this will completely change the way you think about cream of mushroom soup. And the best part? It’s super easy to make!
Key Ingredients & Swaps
A good cream of mushroom soup starts with the right ingredients. Here’s what makes this version so flavorful, plus a few swaps if you need them:
- Brown Mushrooms: These have a deeper flavor than white button mushrooms. You can also use a mix of mushrooms for variety.
- Dried Porcini Mushrooms: The secret to that rich, earthy, umami-packed taste! If you don’t have them, you can use more fresh mushrooms, but the flavor won’t be as intense.
- Onion & Garlic Essential for a flavorful base. Shallots work too if you want a slightly sweeter taste.
- Chicken Stock or Bone Broth: Adds depth and nutrients. For a vegetarian version, use vegetable stock instead. It's so easy to make your own chicken stock or bone broth!
- Heavy Whipping Cream: Makes the soup creamy and smooth. You can swap it with coconut cream for a dairy-free option, though the flavor will change slightly.
- Dried Thyme or Tarragon: Both work well here. Fresh herbs can be used, but you’ll need a bit more.
- Olive Oil: Used for sautéing the veggies. Butter or ghee are good alternatives.
- Optional Topping: Fresh thyme or parsley for garnish and extra mushrooms for a crispy topping!
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Is this like canned cream of mushroom soup?
This soup is not as thick as condensed cream of mushroom soup from a can, so it won’t work as a direct substitute in recipes calling for the condensed version. If you need it thicker, simmer it longer to reduce the liquid or blend in a little cream cheese for extra richness.
How can I add more protein to this soup?
If you’d like to boost the protein content, here are a few easy options:
- Shredded or diced chicken – Stir in cooked chicken for a heartier meal.
- Crumbled bacon – Not just for flavor—bacon adds a bit of extra protein too!
Tips for The Best Cream of Mushroom Soup
These tips will help you get that perfect creamy texture and flavor every time:
- Use dried porcini mushrooms – Soaking them in hot water is crucial for the perfect texture and flavor.
- Adjust the thickness – If you prefer a thicker soup, let it simmer longer before blending. Alternatively, you can you some of the tips here to make the soup thicker. If you like it thinner, just add a little more broth or cream.
- Season at the end – Since the soup reduces as it cooks, adding salt too early can make it too salty. Taste and adjust at the end.
- Make it extra fancy – Top with crispy mushrooms or a drizzle of truffle oil for extra depth.
How to Make Crispy Mushroom Topping
For an optional crunchy garnish, try these crispy mushrooms! Simply slice a few fresh mushrooms and place them in the air fryer in a single layer. Brush with olive oil and season with salt and pepper. Cook at 400°F (200°C) for about 8 minutes, or until golden and crispy. Remember, mushrooms shrink a lot when cooked, so place as many as you can in a single layer!
Storage Tips
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If you plan to freeze it, don’t add the cream yet! Freeze the soup without it, then when you’re ready to serve, defrost, reheat, and whisk in the cream for the best texture.
Serving Suggestions
This soup is super versatile! Here are some ways to enjoy it:
- As a light meal - Enjoy a warm bowl on its own or pair it with a slice of keto bread for a simple, satisfying lunch or dinner.
- As an appetizer - Serve before a main dish. It's a great starter for almost any meal.
- As a sauce – The base recipe isn’t as thick as a gravy, but you can easily reduce it by simmering until it reaches your desired consistency. Pour over roasted chicken, pork chops, or even a juicy steak.
- In casseroles – Use it as a base for low-carb casseroles instead of store-bought soup. Again, if you need this soup to be thicker, reduce slightly on the stove before adding to the casserole.
- With a side of crunch – Pair with keto-friendly crackers, low-carb bread or crispy mushrooms for texture.
- Thinned out as a broth – Add extra broth or stock to turn it into a lighter mushroom soup.
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Hands-on Overall
Serving size about 1 cup, 240 ml
Nutritional values (per about 1 cup, 240 ml)
Net carbs7.2 grams
Protein5.6 grams
Fat24.5 grams
Calories271 kcal
Calories from carbs 11%, protein 8%, fat 81%
Total carbs8.4 gramsFiber1.2 gramsSugars3.6 gramsSaturated fat11.8 gramsSodium422 mg(18% RDA)Magnesium22 mg(5% RDA)Potassium572 mg(29% EMR)
Ingredients (makes 6 servings)
- 450 g brown mushrooms, sliced (1 lb)
- 1 medium brown onion, diced (110 g/ 3.9 oz)
- 3 cloves garlic, minced
- 1/2 cup dried porcini mushrooms (15 g/ 0.5 oz)
- 1 cup boiling water (240 ml/ 8 fl oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 3 cups chicken stock or bone broth (720 ml/ 24 fl oz)
- 1 tsp dried thyme or tarragon
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 tsp sea sea salt, or to taste
- black pepper, to taste
- Optional: fresh thyme or parsley for topping
- Optional: more mushrooms for making mushroom chip topping
Instructions
- Prep the ingredients. Slice the fresh mushrooms, dice the onion, and mince the garlic.
- Place the porcini mushrooms in a bowl and cover with 1 cup (240 ml) of boiling water. Let them soak while you start cooking.
- Heat the olive oil in a deep skillet or soup pot over medium heat. Add the diced onion and cook for about 3 minutes until softened and lightly browned.
- Add the minced garlic and sliced fresh mushrooms. Stir and sauté for 5 to 8 minutes until they are lightly browned and start to soften.
- Pour in the chicken stock (or bone broth), add the soaked porcini mushrooms along with their soaking liquid, and sprinkle in the dried thyme. Increase the heat to medium-high. Bring to a boil, then reduce heat to medium-low, and let simmer, uncovered, for 10 to 12 minutes.
- Remove from heat, pour in the cream, and season with salt and pepper. Let cool slightly before blending until creamy. A high-speed blender works best, but an immersion blender can also be used. Taste and adjust seasoning if needed.
- Pour into bowls and top with crispy mushrooms (see tips above) and fresh thyme if desired.
Ingredients
- 450 g brown mushrooms, sliced (1 lb)
- 1 medium brown onion, diced (110 g/ 3.9 oz)
- 3 cloves garlic, minced
- 1/2 cup dried porcini mushrooms (15 g/ 0.5 oz)
- 1 cup boiling water (240 ml/ 8 fl oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 3 cups chicken stock or bone broth (720 ml/ 24 fl oz)
- 1 tsp dried thyme or tarragon
- 1 cup heavy whipping cream (240 ml/ 8 fl oz)
- 1 tsp sea sea salt, or to taste
- black pepper, to taste
- Optional: fresh thyme or parsley for topping
- Optional: more mushrooms for making mushroom chip topping
Instructions
- Prep the ingredients. Slice the fresh mushrooms, dice the onion, and mince the garlic.
- Place the porcini mushrooms in a bowl and cover with 1 cup (240 ml) of boiling water. Let them soak while you start cooking.
- Heat the olive oil in a deep skillet or soup pot over medium heat. Add the diced onion and cook for about 3 minutes until softened and lightly browned.
- Add the minced garlic and sliced fresh mushrooms. Stir and sauté for 5 to 8 minutes until they are lightly browned and start to soften.
- Pour in the chicken stock (or bone broth), add the soaked porcini mushrooms along with their soaking liquid, and sprinkle in the dried thyme. Increase the heat to medium-high. Bring to a boil, then reduce heat to medium-low, and let simmer, uncovered, for 10 to 12 minutes.
- Remove from heat, pour in the cream, and season with salt and pepper. Let cool slightly before blending until creamy. A high-speed blender works best, but an immersion blender can also be used. Taste and adjust seasoning if needed.
- Pour into bowls and top with crispy mushrooms (see tips above) and fresh thyme if desired.
Nutrition (per serving, about 1 cup, 240 ml)
Calories271kcal
Net Carbs7.2g
Carbohydrates8.4g
Protein5.6g
Fat24.5g
Saturated Fat11.8g
Fiber1.2g
Sugar3.6g
Sodium422mg
Magnesium22mg
Potassium572mg
Detailed nutritional breakdown (per about 1 cup, 240 ml)
| Total per about 1 cup, 240 ml |
| 7.2 g | 5.6 g | 24.5 g | 271 kcal |
| Mushrooms (brown), fresh |
| 2.8 g | 1.9 g | 0.1 g | 17 kcal |
| Onion, brown (yellow), raw |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Mushrooms, wild, Porcini, dried |
| 1.6 g | 0.2 g | 0 g | 7 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 2.4 g | 2.4 g | 31 kcal |
| Thyme, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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