Mom's Cozy Creamy Mushroom Soup with Fresh or Canned Mushrooms

Made with mushrooms, garlic, cream, and savory seasonings, this soup is pure homemade comfort.

This creamy mushroom soup is inspired by the kind of comforting meal that makes you feel cared for. My mom used to make a delicious homemade creamy mushroom soup.  It was so good!  Whenever I came down with a cold or I wasn't feeling good, that was one of the things I would ask for.  Her mushroom soup,  chicken noodle soup, or beef ravioli was on my get-well-soon foods. It was one of those special meals that seemed to make everything feel a little better.

The soup starts with mushrooms and onions sautéed in butter until they're tender and beautifully browned. Garlic, flour, mushroom broth, chicken bouillon, Worcestershire sauce, and a touch of umami seasoning build a rich, savory flavor, while heavy cream gives the soup its creamy finish.

You can make it with fresh mushrooms for a deeper, heartier mushroom flavor or use canned mushrooms when you want an easy pantry-friendly version. Serve it with crackers, croutons, or a slice of fresh bread for a cozy bowl of homemade comfort.

Ingredients:

2 Tbs. butter
2 (4 oz.) cans mushrooms, chopped, undrained, or 1 pound mixed fresh mushrooms (cremini, button, or portobello), sliced
1 onion, chopped
2 cloves garlic, minced
2 Tbs. flour
4 c. water combined with the mushroom juice
4 tsp. chicken bouillon 
1 tsp. Worcestershire sauce
1/2 to 1 tsp. umami seasoning
1 c. heavy cream
salt and black pepper, to taste
Circular crackers or croutons

Directions:

If using canned mushrooms, drain them, reserving the liquid. Pat the mushrooms dry with paper towels and chop them into smaller pieces.

Pour the reserved mushroom liquid into a large measuring cup. Add enough water to make 4 cups of liquid.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and sauté for 8 to 10 minutes, or until the onion is tender and the mushrooms are soft and deeply browned.

Stir in the minced garlic and cook for about 1 minute, until fragrant.

Sprinkle the flour over the mushrooms and onions. Stir well to coat everything and cook for about 1 minute.

Slowly pour in the mushroom liquid and water, stirring constantly to prevent lumps. Add the chicken bouillon and Worcestershire sauce. Scrape the bottom of the pot as you stir to loosen all those flavorful browned bits.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.

Stir in the heavy cream. Season with salt, black pepper, and additional umami seasoning, if desired. Heat gently for about 2 minutes, just until the soup is heated through. Avoid boiling after adding the cream.

Ladle the soup into bowls and top with crackers or croutons. Serve with fresh bread for dipping, if desired.

Tips for Best Success:

• Brown the mushrooms well. Don't rush this step. Letting the mushrooms develop some color gives the soup a richer, more savory flavor.
• Don't skip the browned bits. Scrape the bottom of the pot when adding the liquid. Those little bits add lots of flavor.
• Add the flour before the liquid. Stirring the flour into the vegetables first helps prevent lumps and gives the soup a smooth consistency.
• Use the mushroom liquid. If you're using canned mushrooms, the reserved liquid adds extra mushroom flavor to the broth.
• Add the cream at the end. Once the cream goes in, gently heat the soup rather than bringing it back to a boil.
• Taste before adding salt. Chicken bouillon, Worcestershire sauce, and canned mushrooms can all contain quite a bit of salt.
• For a thicker soup.  Let it simmer uncovered for a few extra minutes, or add a little more flour when making the roux.
• For a smoother soup.  Use an immersion blender to partially blend the finished soup while leaving some mushroom pieces intact.

Variations and Substitutions:

• Mushroom variety: Use all cremini, button, or baby bella mushrooms, or combine several varieties for more flavor
• Fresh mushrooms: If you prefer fresh mushrooms, use about 1 pound, sliced. You won't have mushroom liquid, so simply use 4 cups of water or broth.
• Broth instead of water: Substitute chicken broth for some or all of the water for an even richer soup.
• Vegetarian: Use vegetable bouillon or mushroom bouillon instead of chicken bouillon.
• Dairy-free: Use a dairy-free butter substitute and replace the heavy cream with an unsweetened dairy-free cooking cream or a suitable plant-based alternative.
• Extra herbs: Add a little dried thyme, fresh parsley, or rosemary for an herbaceous twist.
• More garlic: Garlic lovers can add an extra clove or two.
• Chunky or smooth: Leave the mushrooms chunky for a hearty soup, or partially blend the soup for a creamier texture.
• Extra richness: Stir in a little grated Parmesan cheese just before serving.

Serving Suggestions:

This soup is wonderful served with:

• Buttery crackers or homemade croutons
• Crusty French bread or a warm dinner roll
• Grilled cheese sandwiches
• A simple green salad
• Garlic bread
• A turkey, ham, or roast beef sandwich

For an especially cozy meal, serve a bowl of mushroom soup alongside a warm sandwich or fresh bread for dipping.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: Because this soup contains heavy cream, the texture may change slightly after freezing and thawing. If you plan to freeze it, the soup is best frozen before adding the cream. Thaw it in the refrigerator, gently reheat it, and stir in fresh cream near the end of reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing the creamy soup to a vigorous boil.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned mushrooms?

Yes. Use about 1 pound of fresh mushrooms, such as cremini, button, or portobello. Since fresh mushrooms don't provide the reserved mushroom liquid, use 4 cups of water or broth.

Can I use only one type of mushroom?

Absolutely. Cremini, button, or baby bella mushrooms all work well. You can also combine several varieties.

Can I make mushroom soup ahead of time?

Yes. In fact, the flavors have time to meld as the soup sits. Store it covered in the refrigerator and gently reheat it when you're ready to serve.

Can I freeze creamy mushroom soup?

You can, but cream-based soups can sometimes separate slightly after freezing. For the best texture, freeze the soup before adding the heavy cream and add the cream when reheating.

How can I make the soup thicker?

Allow the soup to simmer uncovered for a few extra minutes. You can also increase the flour slightly when preparing the soup, although adding too much can make it heavy.

Can I make this soup vegetarian?

Yes. Simply replace the chicken bouillon with vegetable or mushroom bouillon.

What can I use instead of Worcestershire sauce?

You can leave it out or substitute a small amount of soy sauce or tamari. Keep in mind that these substitutions will change the flavor slightly.

What is umami seasoning?

Umami seasoning is a savory flavor enhancer designed to boost the rich, meaty qualities of foods. If you don't have it, you can simply leave it out or add a small amount of Parmesan cheese for extra savory flavor.