The Ultimate Creamy Mushroom Soup Recipe: Homemade, Comforting & Freezable

Indulge in a steaming, comforting bowl of umami-rich, homemade creamy mushroom soup. Expertly seasoned with fresh thyme, aromatic onions, and savory garlic, this nourishing soup is surprisingly easy to prepare and yields incredible depth of flavor that far surpasses any store-bought alternative.

There’s nothing quite like a hearty bowl of homemade soup to warm the soul, especially when it’s as rich and flavorful as this creamy mushroom soup. For me, it’s a personal indulgence, a cherished recipe I often prepare when I’m the only one around to savor its earthy goodness, as I’m the sole mushroom enthusiast in my family! The secret to achieving that profound yet wonderfully smooth mushroom flavor lies in a simple, yet crucial technique: caramelizing the mushrooms in small batches. This method concentrates their natural sweetness and umami, forming a potent soup base that is truly exceptional.

This versatile mushroom concentrate is designed for convenience. You can prepare it in advance and either freeze or can it, ensuring you always have a gourmet meal starter on hand for busy weeknights. Alternatively, use it immediately to create this luxurious creamy soup. If you’re a fellow mushroom lover looking for more dinner inspiration, don’t miss our equally delightful Creamy Mushroom Pasta or my comforting Sausage Stuffed Mushrooms Casserole.

Why This Homemade Creamy Mushroom Soup is a Must-Try

This creamy mushroom soup isn’t just another recipe; it’s a culinary experience designed for both flavor and convenience. Here’s why this particular recipe stands out and quickly becomes a family favorite:

• Effortlessly Delicious in Under an Hour: You might think a soup this rich and complex would take hours, but it’s a cinch to make! The finished soup can be ready in approximately 45 minutes from start to finish, making it a perfect weeknight meal when you crave something satisfying without a lengthy cooking process. The simplicity combined with the deep flavor profile makes it an ideal choice for busy home cooks who refuse to compromise on taste.
• Unforgettable Savory Depth: Despite its simple preparation, this recipe delivers an incredible punch of savory, earthy flavor. The meticulous caramelization technique for the mushrooms extracts and concentrates their natural umami, resulting in a depth that is truly remarkable and deeply satisfying. This method ensures every spoonful is bursting with rich mushroom essence, creating a truly gourmet experience.
• Simple Yet Elegant Presentation: While fundamentally simple, this soup offers endless possibilities for garnishing and dressing up. A swirl of heavy cream, a sprinkle of fresh herbs like finely chopped parsley or chives, a generous grind of fresh black pepper, or a scattering of crispy homemade croutons can instantly elevate its appearance and taste, making it perfect for both casual family dinners and more special occasions where you want to impress.
• Ultimate Freezer and Canning Convenience: One of the biggest advantages of this recipe is its excellent make-ahead potential. Both the finished soup and, more importantly, the foundational mushroom concentrate are incredibly freezer-friendly. The concentrate can even be safely canned for shelf-stable storage for up to a year, providing a quick, homemade meal base any day of the week. This convenience feature saves you valuable time and effort later, ensuring you always have a delicious, ready-to-use ingredient.
• Superior to Store-Bought Alternatives: Forget about those bland, overly salty cans of cream of mushroom soup. This homemade version is leagues above them, offering a fresh, vibrant, and natural taste with a velvety texture that canned varieties simply cannot replicate. You control the ingredients, ensuring a wholesome and truly delicious soup without any artificial flavors or excessive sodium.

Essential Ingredients for Your Creamy Mushroom Soup

Crafting the perfect creamy mushroom soup starts with selecting the right ingredients. Each component plays a vital role in building the soup’s incredible depth and luxurious texture. Prioritizing fresh, high-quality ingredients will always yield the best results:

• Crimini Mushrooms: Also known as baby bellas, these brown mushrooms are widely available and offer a deeper, more robust, and earthy flavor compared to white button mushrooms. Their slightly firmer texture also holds up well during the caramelization process, contributing significantly to the soup’s rich base and providing an authentic mushroom essence. Feel free to mix with other gourmet mushrooms like shiitake for added complexity.
• Fresh Thyme: A true star in this recipe, fresh thyme imparts a wonderful herbaceous, slightly peppery, and earthy aroma that complements the mushrooms beautifully. Tying the sprigs together in a bundle makes it easy to add and remove, infusing the concentrate with its delicate notes without leaving loose leaves. Dried thyme can be substituted in a pinch, but fresh is highly recommended for its vibrant flavor.
• Chicken Stock: This forms the flavorful liquid base of our mushroom concentrate. Using a good quality chicken stock ensures a rich and savory foundation, contributing to the overall umami. For a delicious vegetarian or vegan version, simply substitute with a high-quality vegetable stock. Low-sodium options are great for controlling the salt content yourself.
• Heavy Cream: The heavy cream is crucial for achieving that irresistible silky-smooth texture and rich mouthfeel characteristic of a classic creamy mushroom soup. It adds a decadent richness that balances the earthy mushroom flavors. Add it at the end to prevent it from splitting and to maintain its luscious quality. Half-and-half can be used for a lighter version, but the texture won’t be as luxurious.
• Yellow Onion: Finely diced yellow onion provides a foundational aromatic sweetness and savory depth when sautéed, forming the first layer of flavor in our concentrate. Its gentle sweetness mellows during cooking and enhances the overall profile.
• Fresh Garlic: Always opt for fresh garlic cloves over pre-minced or dried garlic for the most pungent, vibrant, and authentic flavor. Minced fresh garlic adds a crucial aromatic kick that ties all the savory notes together and elevates the depth of the soup.
• Olive Oil: Used for sautéing the aromatics and initial caramelization of the mushrooms, a good quality olive oil helps develop the foundational flavors without overpowering them. Extra virgin olive oil can add a nuanced fruitiness.
• Kosher Salt: Essential for seasoning at various stages, kosher salt enhances the natural flavors of the mushrooms and other ingredients. Salting in batches helps draw out moisture from the mushrooms, promoting better caramelization and ensuring balanced seasoning throughout the process.
• Unsalted Butter: Melted butter combines with flour to create our roux, adding a rich, nutty flavor and helping to thicken the final soup to a perfect consistency. Using unsalted butter gives you better control over the overall saltiness of the dish, allowing you to adjust to your preference.
• All-Purpose Flour: When combined with butter, flour creates a classic roux, which acts as the thickening agent for the creamy soup. It ensures a smooth, consistent texture without being overly heavy or gummy. For a gluten-free option, a gluten-free all-purpose flour blend or cornstarch slurry can be used (adjusting quantities as needed).
• Marsala Wine (Optional but Recommended): This sweet, fortified wine is used to deglaze the pan after the mushrooms have caramelized, lifting all those flavorful browned bits from the bottom. It adds a wonderful layer of complex, slightly nutty, and sweet notes that elevate the soup’s overall profile. If you prefer not to use wine, a splash of additional chicken or vegetable stock can be used for deglazing, though the depth of flavor will be slightly different.

Step-by-Step: Crafting Your Creamy Mushroom Soup Concentrate

For detailed measurements and a convenient printable version, please scroll down to the full recipe card at the bottom of this page. These instructions guide you through creating the mushroom concentrate, which is the heart of this incredible soup.

Creating the Flavorful Mushroom Soup Concentrate:

1. Sauté Aromatics: Begin by heating the olive oil in a large, heavy-bottomed stock pot or Dutch oven over medium-low heat. Add the finely diced onions and minced garlic, along with your first pinch of kosher salt. Stir diligently to ensure everything is evenly coated in oil. Allow the onions and garlic to “sweat” gently for 2-3 minutes until they become translucent and fragrant but not browned. This gentle cooking releases their sweet, aromatic compounds, building a foundational layer of flavor.
2. Caramelize Mushrooms in Batches: Increase the heat to high. Add the first third of the finely chopped crimini mushrooms and another pinch of salt. Resist the urge to stir constantly; allow the mushrooms to sit and brown slightly. This crucial step allows them to release their moisture and develop deep caramelization. Once they have released their liquid, and it has mostly evaporated (you’ll see the pan start to look dry and the mushrooms begin to shrink), stir in the second third of the mushrooms and a third pinch of salt. Incorporate the bundle of fresh thyme at this stage, pushing it down into the mushrooms. Repeat the process: cook until the liquid from this batch has evaporated again.
3. Finish Mushroom Caramelization: Finally, add the last of the mushrooms and the final pinch of salt. Continue cooking on high heat, stirring occasionally, until all the mushrooms are deeply browned, shrunken, and all their moisture has completely evaporated. The key here is patience; don’t rush this step! The more moisture that evaporates, the more concentrated and intense the mushroom flavor will be. You want a rich, dark brown color, not just a light sauté.
4. Deglaze for Maximum Flavor: Let the mushrooms cook just a bit longer until some flavorful browned bits (fond) begin to stick to the bottom of the pan. This fond holds concentrated umami. Carefully pour in the Marsala wine (or extra stock if you’re omitting the wine), and using a wooden spoon or spatula, vigorously scrape the bottom of the pot to deglaze the pan, lifting all those delicious browned bits into the liquid. Allow the wine to simmer for about 1 minute, letting the alcohol cook off. This step adds immense depth and complexity to your concentrate.
5. Simmer to Perfection: Add the chicken stock to the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low, allowing it to simmer gently for at least 20 minutes. This simmering time allows all the rich flavors to meld and deepen further, creating a truly robust concentrate. After simmering, carefully remove and discard the bundle of thyme, ensuring no loose leaves remain. You now have a rich, aromatic mushroom soup concentrate, ready for immediate use or storage!

Preserving Your Mushroom Soup Concentrate: Canning for Long-Term Storage

Canning is an excellent way to extend the shelf life of your homemade mushroom soup concentrate for many months. It creates shelf-stable jars that are perfect for quick meal preparation anytime you need it. Always ensure you follow proper, tested canning guidelines for food safety, especially when dealing with low-acid foods like mushrooms, which require pressure canning.

1. Prepare Jars: Start with clean, sterilized pint jars. These should be warm to prevent thermal shock when filled with hot concentrate. Fill each jar with the hot mushroom soup concentrate, making sure to leave a precise 1-inch headspace from the rim to allow for proper sealing and expansion during processing.
2. Clean Rims: Using a clean paper towel dampened with white or cider vinegar, carefully wipe the edges (rims) of each jar. This ensures there are absolutely no food particles or grease that could prevent a proper, airtight seal, which is critical for safety.
3. Seal Jars: Place clean, new canning lids on top of the jars and then securely fasten the bands until they are “fingertip tight” – meaning they are snug but not overtightened.
4. Pressure Canning: For mushroom concentrate, a pressure canner is essential for safe preservation. Follow your pressure canner’s specific instructions for processing pints at 10 pounds of pressure for 45 minutes. It’s crucial to consult your canning guide for any adjustments needed based on your specific altitude, as higher elevations require increased pressure or processing time to ensure safety.
5. Cool Down: Once the processing time is complete, turn off the heat and allow the pressure canner to cool down naturally until it reaches atmospheric pressure (the gauge reads zero) before attempting to open the lid. Opening it too soon can result in siphoning or jar breakage. Once safe to open, carefully transfer the hot cans to a sturdy, towel-lined wire rack. Let them cool undisturbed for a full 24 hours at room temperature, without touching or moving them.
6. Store Properly: After 24 hours, check for proper seals (lids should be concave and not flex when pressed in the center). If a jar hasn’t sealed, refrigerate it and use it within a few days. Remove the bands (as they can cause false seals or rust) for long-term storage, wipe jars clean, label them clearly with the contents and date, and store them in a cool, dark, dry place, away from direct sunlight or extreme temperature fluctuations. Your properly canned concentrate will remain fresh and delicious for up to 1 year.

Freezing Mushroom Soup Concentrate for Future Enjoyment

If canning isn’t your preferred method, or you simply want a quicker, shorter-term storage solution, freezing your mushroom soup concentrate is another fantastic option. It’s incredibly simple and effectively preserves the fresh, robust flavor of your homemade base without special equipment.

1. Cool Completely: The most important first step for freezing any hot liquid is to allow the mushroom soup concentrate to cool completely to room temperature. This prevents ice crystal formation, maintains quality, and avoids raising the temperature of your freezer, which can affect other frozen foods.
2. Portion and Pack: Once cooled, measure out 1-pint portions of the concentrate. Fill airtight, freezer-safe containers with these portions. Glass jars specifically designed for freezing (ensure they are freezer-safe and leave adequate headspace for expansion) or heavy-duty plastic freezer containers work best. You can also use freezer bags, pressing out all excess air before sealing and laying them flat for efficient storage.
3. Seal and Freeze: Securely seal the containers, ensuring as much air as possible is removed from the container or bag to prevent freezer burn, which can degrade the quality of your concentrate. Label each container with the contents (e.g., “Mushroom Concentrate”) and the date it was frozen. Place the containers in the coldest part of your freezer.
4. Storage Duration: Your frozen mushroom soup concentrate will maintain its optimal quality and flavor for 4-6 months. While it will remain safe to eat beyond this period, its texture and flavor might start to diminish.
5. Thawing and Reheating: When ready to use, simply transfer a container of frozen concentrate to the refrigerator to thaw overnight. For quicker thawing, you can place the sealed container in a bowl of cold water, changing the water every 30 minutes. Once thawed, proceed with the final steps to make the creamy soup.

Bringing It All Together: Making the Creamy Mushroom Soup

Once you have your homemade mushroom soup concentrate ready – whether fresh, thawed, or from a canned jar – transforming it into a luxurious, hot, and creamy mushroom soup is a quick and satisfying process that takes only minutes.

1. Prepare the Roux: In a separate medium saucepan, melt 2 Tablespoons of unsalted butter over medium heat. Once the butter is fully melted and shimmering, whisk in 2 Tablespoons of all-purpose flour. Continue whisking constantly for 3-4 minutes until the mixture forms a smooth paste (known as a roux), starts to bubble gently, and thins out slightly. It should smell nutty and cooked, but avoid browning it too much unless you desire a darker soup. Reduce the heat to low.
2. Combine with Concentrate: Slowly and gradually add 1 pint of your mushroom soup concentrate to the prepared roux, whisking continuously. This slow addition and constant whisking are crucial to ensure a smooth, lump-free mixture, creating a perfect base for your creamy soup.
3. Simmer and Thicken: Pour in 1 cup of water (or additional chicken/vegetable stock for even richer flavor) and bring the soup to a gentle boil, stirring occasionally. Once it reaches a boil, reduce the heat to a low simmer and let it cook for 5 minutes. This simmering time allows the soup to thicken slightly to your desired consistency and encourages all the flavors to meld beautifully.
4. Add Cream and Serve: Finally, whisk in the 1/2 cup of heavy cream. Stir until the cream is fully incorporated and the soup reaches a beautiful, uniform, and creamy consistency. It’s absolutely crucial to immediately turn off the heat once the cream has been introduced; avoid boiling the soup after the cream has been added, as this can cause the cream to curdle and separate, compromising the smooth texture. Serve your decadent creamy mushroom soup piping hot.

Expert Tips for the Perfect Creamy Mushroom Soup

Achieving restaurant-quality creamy mushroom soup at home is easier than you think with these expert tips and variations designed to enhance flavor, texture, and convenience:

• Canning Safety First: When transferring hot jars of concentrate to a wire rack after pressure canning, always use proper canning tongs. These specialized tongs provide a secure grip and protect your hands from the high heat of the jars, ensuring your safety and preventing accidental drops or burns.
• Spice It Up: For those who enjoy a little kick, add a pinch or two of red pepper flakes to the soup just before whisking in the heavy cream. This introduces a subtle warmth and a delightful spicy edge that beautifully complements the earthy mushroom flavors without overpowering them. Start with a small amount and add more to taste.
• Herb Variations: While fresh thyme is paramount for this recipe and provides its signature aroma, don’t hesitate to experiment with other fresh herbs to customize the soup’s profile. Consider adding a touch of fresh oregano for a Mediterranean twist, finely chopped sage for a deeper, more aromatic and slightly peppery note, delicate fresh chives for a delicate oniony flavor, or fresh parsley for brightness and color just before serving.
• Enhance with Pepper: A generous grinding of fresh black pepper over each individual bowl just before serving adds a sharp, aromatic contrast that elevates and brightens the savory notes of the soup, providing a fresh burst of flavor with every spoonful.
• Elegant Garnishes: Elevate the visual appeal and add an extra layer of richness and flavor to your soup with simple yet effective garnishes. Drizzle a small amount of extra heavy cream or a swirl of high-quality extra virgin olive oil over the top of each serving. A sprinkle of finely chopped fresh parsley or chives, a few carefully sautéed mushroom slices, or even a dollop of crème fraîche can transform it into a gourmet dish.
• Achieve a Silky Smooth Texture: For an ultra-smooth, restaurant-style soup, consider using an immersion blender (or carefully transfer batches to a regular blender and blend until smooth, then return to the pot) to purée the mushroom concentrate before adding the roux and cream. This will break down any remaining mushroom pieces for a truly velvety consistency that coats the spoon.
• Adjust Seasoning to Taste: Always remember to taste and adjust the seasoning (salt and pepper) before serving. Different brands of chicken or vegetable stock can vary significantly in their sodium content, and your personal preference for saltiness might differ. A final taste test ensures perfect balance.
• Mushroom Variety: While crimini mushrooms are recommended, feel free to use a blend of your favorite mushrooms such as shiitake, oyster, or even dried porcini (rehydrated) for an even more complex and deeper mushroom flavor profile.

Serving Suggestions: What to Pair with Your Creamy Mushroom Soup

This rich and creamy mushroom soup is wonderfully satisfying on its own, making it a perfect light lunch or appetizer. However, it truly shines and transforms into a complete meal when paired with complementary side dishes. Here are some delightful suggestions to elevate your creamy mushroom soup experience:

• Crispy Homemade Croutons: Add a wonderful textural contrast and extra crunch by garnishing your soup with a small handful of freshly made, golden-brown croutons. Their crispness against the creamy soup is simply divine and adds a satisfying bite.
• Soft Potato Bread with Chives: A thick slice of warm, soft potato bread, especially one infused with fresh chives, is the ultimate accompaniment. Its pillowy texture is perfect for soaking up every last drop of the luscious soup, making for a truly comforting experience.
• Roasted Brussels Sprouts with Bacon Balsamic: For a sumptuously savory and slightly tangy side dish, serve perfectly roasted Brussels sprouts tossed with crispy bacon bits and a sweet-tart balsamic glaze. The robust flavors and varied textures offer a fantastic contrast to the creamy soup.
• Crispy Quinoa Cakes (Parmesan & Sage): If you’re looking for a hearty, meat-free dinner option, these savory parmesan and sage quinoa cakes are a perfect match. They provide a satisfying protein boost, a delightful crispy exterior, and a fluffy interior that complements the soup beautifully.
• Refreshing Lemon-Herb Potato Salad: For a lighter yet still filling side, a vibrant lemon-herb potato salad with a zesty Dijon vinaigrette offers a refreshing and bright counterpoint to the richness and earthiness of the mushroom soup.
• A Simple Green Salad: Sometimes, the best accompaniment is a fresh, crisp green salad tossed with a light vinaigrette. It provides a refreshing contrast, cuts through the richness of the soup beautifully, and adds essential freshness to the meal.
• Garlic Bread: A timeless and universally loved pairing, warm and buttery garlic bread is always a welcome addition. It’s fantastic for dipping into the soup, ensuring you don’t miss any of that incredible flavor.

Explore More Comforting Soup Recipes

If this creamy mushroom soup has ignited your love for warm, comforting bowls of goodness, be sure to check out these other fantastic and diverse soup recipes from our extensive collection. Each one offers unique flavors and is perfect for cozy nights or feeding your loved ones:

• Crockpot Tortellini Soup
• Avgolemono Soup
• Instant Pot Beef and Vegetable Soup
• Instant Pot Chicken Wild Rice Soup
• Beer Cheese Soup
• Hot and Sour Soup
• Clam Chowder
• Carrot Ginger Soup

5 from 1 vote

Creamy Mushroom Soup

By Erin Sellin

This homemade creamy mushroom soup is a comforting, umami-rich delight, crafted with caramelized mushrooms, fresh thyme, onions, and garlic. It’s not only nourishing and incredibly easy to make but also highly adaptable for freezing or canning, ensuring a quick, gourmet meal is always within reach. A truly superior alternative to store-bought options!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yields: 4 pints of concentrate (8 servings soup)

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Ingredients for Mushroom Soup Concentrate 

Mushroom Soup Concentrate Base

• ▢ 2 Tablespoons good quality olive oil
• ▢ 1 large yellow onion, finely diced for even cooking
• ▢ 1 clove fresh garlic, minced (or 2 small cloves)
• ▢ 3 pinches kosher salt, divided
• ▢ 3 pounds crimini mushrooms, cleaned and finely chopped (important for caramelization)
• ▢ 6 fresh thyme sprigs, tied together for easy removal
• ▢ 1/4 cup Marsala wine (optional, or use additional stock for deglazing)
• ▢ 1 1/2 quarts chicken stock (use vegetable stock for a vegetarian option)

For Creamy Mushroom Soup (per pint of concentrate)

• ▢ 2 Tablespoons unsalted butter
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1 pint homemade mushroom soup concentrate
• ▢ 1 cup water (or additional stock)
• ▢ 1/2 cup heavy cream

Detailed Instructions 

Part 1: Prepare the Mushroom Soup Concentrate

• In a large, heavy-bottomed stock pot or Dutch oven, heat 2 Tablespoons of olive oil over medium-low heat. Swirl to ensure the bottom of the pan is evenly coated.
• Add the finely diced onion, minced garlic, and the first pinch of kosher salt. Stir thoroughly until all the aromatics are well combined and glistening with oil.
• Allow the onions and garlic to sweat gently for 2-3 minutes, until they become translucent and fragrant. It’s important not to brown them at this stage, as gentle cooking releases their sweet flavors.
• Increase the heat to high. Add one-third of the finely chopped crimini mushrooms along with the second pinch of salt. Stir well to combine. Allow the mushrooms to cook, releasing their liquid. Once the liquid has mostly evaporated and the mushrooms begin to brown and shrink, stir in another one-third of the mushrooms and the third pinch of salt. Add the bundle of fresh thyme, nestling it into the mushrooms. Continue cooking until this batch’s liquid has evaporated. Finally, add the remaining one-third of mushrooms and the final pinch of salt. Cook, stirring occasionally, until all the mushrooms are deeply browned, significantly reduced in volume, and all their moisture has completely evaporated. This caramelization is absolutely crucial for developing the intense umami flavor of the concentrate. Do not rush this step!
• Continue cooking the mushrooms for an additional minute or two, allowing some flavorful browned bits (fond) to stick to the bottom of the pan. This fond holds concentrated flavor that will be released during deglazing.
• Carefully pour in the Marsala wine (or additional stock if omitting wine), scraping the bottom of the pan thoroughly with a wooden spoon or spatula to loosen all the browned bits. This deglazing step incorporates those rich flavors back into the concentrate. Allow the wine to simmer for about 1 minute, letting the alcohol cook off. Add the chicken stock and bring the mixture to a full boil. Immediately reduce the heat to medium-low and let it simmer gently for 20 minutes to allow all the flavors to deepen and meld. After simmering, remove and discard the bundle of thyme. Your mushroom soup concentrate is now ready.

Part 2: Canning the Concentrate (Optional)

• Fill clean, sterilized pint jars with the hot mushroom soup concentrate, ensuring a 1-inch headspace at the top. Use a clean paper towel dampened with cider vinegar to wipe the jar rims clean of any residue. Place clean canning lids on the jars and fasten the bands to fingertip tightness.
• Process the jars in a pressure canner. Follow your canner’s specific instructions for processing at 10 pounds of pressure for 45 minutes. Once processing is complete, allow the canner to cool naturally until the pressure returns to atmospheric level before opening the lid. Carefully transfer the hot jars to a towel-lined rack to cool undisturbed for 24 hours. Check seals (lids should be concave), then remove bands, label, and store in a cool, dark place for up to 1 year.

Part 3: Freezing the Concentrate (Optional)

• Allow the mushroom soup concentrate to cool completely to room temperature. Fill airtight, freezer-safe plastic containers with 1 pint each of the concentrate. Seal tightly, label with the date, and store in the freezer for 4-6 months. Thaw in the refrigerator before use, or gently reheat on the stovetop.

Part 4: To Make Creamy Mushroom Soup from Concentrate

• In a clean saucepan, melt 2 Tablespoons of unsalted butter over medium heat. Whisk in 2 Tablespoons of all-purpose flour. Continue whisking constantly for 3-4 minutes until the roux bubbles gently and thins out, emitting a nutty aroma. Reduce the heat to low to prevent burning.
• Slowly add 1 pint of your homemade mushroom soup concentrate to the roux, whisking continuously until it is completely incorporated and smooth, ensuring no lumps remain. Stir in 1 cup of water (or additional stock for extra richness) and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 minutes, allowing the soup to thicken slightly and flavors to further meld. Whisk in the 1/2 cup heavy cream, stirring until fully combined and the soup achieves a beautiful, uniform, and creamy consistency. Crucially, do not boil the soup after adding the cream to prevent curdling.
• Serve your freshly made creamy mushroom soup immediately, piping hot and garnished as desired. Enjoy the rich, comforting flavors you created from scratch!

Notes

This recipe for Mushroom Soup Concentrate yields 4 pints. Each pint of concentrate makes 2 generous servings of the finished creamy mushroom soup. This means one complete batch of concentrate can provide up to 8 servings total, making it perfect for meal prepping or entertaining!

Recipe adapted from Not Your Mama’s Canning Book by Rebecca Lindamood, with modifications for enhanced flavor, detailed cooking techniques, and comprehensive storage instructions.

Nutrition Information (Estimated)

Serving Size: 1g (per serving of finished soup) | Calories: 252kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 521mg | Fiber: 2g | Sugar: 5g

Nutrition information is automatically calculated and is an approximation. It can vary based on specific ingredients, portion sizes, and preparation methods used. For precise dietary information, please consult a certified nutritionist.

Additional Recipe Details

Recipe By: Erin Sellin

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Soup, Dinner, Appetizer, Lunch

Cuisine: American

Yields: 4 pints of concentrate

Calories (per serving): 252

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