Homemade Creamy Mushroom Soup: A Rich & Comforting Recipe (Freezer-Friendly!)

Indulge in a steaming, comforting bowl of umami-rich, homemade creamy mushroom soup. Seasoned with aromatic thyme, savory onions, and fresh garlic, this soup is not only incredibly nourishing but also remarkably easy to prepare. It’s a versatile recipe that allows you to enjoy deep, earthy mushroom flavor any day of the week, whether fresh or from your pantry.

This creamy mushroom soup is a true labor of love and my go-to recipe for those quiet evenings when I’m the only mushroom enthusiast in the house! The secret to achieving its exceptionally bold yet velvety smooth mushroom flavor lies in a meticulous technique: caramelizing the mushrooms in small batches. This method intensifies their natural umami, creating a potent concentrate that forms the heart of this exquisite soup.

One of the greatest advantages of this recipe is its flexibility. You can prepare the mushroom concentrate in advance and either freeze it or can it, ensuring you always have this incredible base on hand for a quick and satisfying meal. Or, if you’re eager to dive in, use it immediately to whip up this luxurious creamy soup. If you’re a mushroom lover looking for more dinner inspiration, don’t miss my delightful Creamy Mushroom Pasta or my hearty Sausage Stuffed Mushrooms Casserole.

Why This Creamy Mushroom Soup Recipe is a Must-Try

This isn’t just another soup recipe; it’s a culinary experience designed for maximum flavor and convenience. Here’s why this homemade creamy mushroom soup will become a staple in your kitchen:

Effortlessly Delicious: You’ll be amazed at how quickly this restaurant-quality soup comes together. The finished creamy soup can be ready in approximately 45 minutes, making it perfect for weeknight dinners.
Packed with Savory Depth: Despite its simple preparation, this recipe delivers an incredible depth of savory, umami-rich flavor that truly stands out from store-bought alternatives. The multi-batch caramelization method is key to unlocking this intense mushroom essence.
Simple, Yet Elegant: While easy to make, this soup is also incredibly versatile for garnishing and dressing up, allowing you to elevate its presentation for any occasion. A swirl of cream, a sprinkle of fresh herbs, or a few croutons can transform it into a gourmet dish.
Freezer & Pantry Friendly: This recipe offers fantastic make-ahead options. The mushroom concentrate is freezer-friendly and can be canned, providing a convenient base for a quick, wholesome meal any day of the week, reducing food waste and saving you time.
Far Superior to Canned: Once you taste this homemade version, you’ll never go back to store-bought cream of mushroom soup. This recipe offers a freshness and depth of flavor that simply cannot be replicated by commercial products.

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 layers of flavor and achieving that desirable creamy texture:

Crimini Mushrooms: Also known as baby bellas, these brown mushrooms are widely available and offer a rich, earthy flavor that’s more intense than white button mushrooms, making them ideal for a deeply flavored soup.
Fresh Thyme: This aromatic herb is a classic pairing with mushrooms, contributing a significant savory and earthy herbal note that beautifully complements the umami of the mushrooms.
Chicken Stock: The foundation of our mushroom concentrate, chicken stock ensures a rich and flavorful base. For a delightful vegetarian version, simply substitute with a high-quality vegetable stock.
Heavy Cream: The secret to the soup’s luxurious mouthfeel and silky texture. It adds richness without overpowering the delicate mushroom flavor.
Onion: Finely diced onion provides a sweet and savory aromatic base when sweated with garlic, enhancing the overall depth of the soup.
Fresh Garlic: Always opt for fresh garlic over pre-minced or dried varieties. Fresh garlic offers a pungent, sweet, and essential flavor that cannot be replicated.
Olive Oil: Used for sautéing the aromatics and caramelizing the mushrooms, a good quality olive oil helps to bring out their flavors.
Kosher Salt: Essential for seasoning and drawing out moisture from the mushrooms, which is crucial for caramelization and flavor development.
Unsalted Butter: Forms the base of our roux, creating a rich, nutty foundation and helping to thicken the final soup. Using unsalted butter allows you to control the overall saltiness.
All-Purpose Flour: Combined with butter, flour creates a classic roux, which acts as the thickening agent for the creamy soup, giving it body and a smooth consistency.
Marsala Wine: A fantastic addition for deglazing the pan after caramelizing the mushrooms. Its slightly sweet, nutty, and complex flavor lifts all the flavorful browned bits from the bottom of the pot, adding incredible depth and nuance to the concentrate.

Mastering Homemade Creamy Mushroom Soup: Step-by-Step

For the absolute best results and a complete overview of measurements and precise timings, please be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card. Below, we’ll walk through the detailed process for creating this incredible soup.

Crafting the Ultimate Mushroom Soup Concentrate

The secret to an intensely flavorful creamy mushroom soup is developing a rich, concentrated mushroom base. This method extracts maximum umami and deepens the mushroom flavor significantly.

Sauté Aromatics: Begin by heating the olive oil in a large, heavy-bottomed stock pot over medium-low heat. Add the finely diced onions and minced garlic, along with a pinch of kosher salt. Stir well to ensure everything is evenly coated. Allow the onions and garlic to “sweat” gently for a couple of minutes until they become fragrant and translucent, but not browned. This slow cooking builds a sweet, savory foundation.
Caramelize Mushrooms in Batches: This is the most crucial step for maximum flavor. Add approximately one-third of the finely chopped crimini mushrooms to the pot, along with another pinch of salt. Increase the heat to high. Allow the mushrooms to cook, releasing their liquid. Don’t stir too frequently; let them brown. Once their liquid has mostly evaporated and the mushrooms start to caramelize, stir in the next one-third of the mushrooms and a third pinch of salt. Add the bundle of fresh thyme sprigs at this stage, allowing its essence to infuse the cooking mushrooms. Repeat this process with the final batch of mushrooms and the last pinch of salt, cooking until all the liquid has evaporated and the mushrooms are deeply browned and caramelized. Cooking in batches prevents overcrowding the pan, which would steam the mushrooms instead of browning them, leading to a less intense flavor.
Deglaze for Extra Flavor: Allow the mushrooms to continue cooking for a short while until you notice some flavorful browned bits sticking to the bottom of the pan. These are pure flavor! Carefully pour in the Marsala wine, using a wooden spoon or spatula to aggressively scrape the bottom of the pot. This process, known as deglazing, lifts all those delicious browned bits, incorporating them back into the concentrate and adding a wonderful complexity.
Simmer for Depth: Finally, add the chicken stock (or vegetable stock for a vegetarian option) to the pot. Bring the mixture to a rolling boil, then reduce the heat to medium-low. Let it simmer gently for 20 minutes. This simmering time allows all the flavors to meld beautifully and the liquid to slightly reduce, further concentrating the mushroom essence. After simmering, carefully remove and discard the bundle of thyme sprigs.

Preserving Your Mushroom Concentrate: Canning Method

Canning the mushroom concentrate is an excellent way to extend its shelf life, making it a convenient pantry staple for quick meals. Always follow proper canning safety guidelines.

Prepare Jars: Ensure your pint-sized canning jars are thoroughly sterilized before filling. Carefully ladle the hot mushroom concentrate into the sterilized jars, leaving exactly 1 inch of headspace at the top. This headspace is crucial for proper sealing and to prevent food from expanding too much during processing.
Clean Rims: Wipe the rims of each jar meticulously clean using a paper towel dampened with cider vinegar. This step is vital to ensure a tight seal, as any food particles on the rim can prevent the lid from sealing properly.
Seal Jars: Place the lids firmly onto the jars, then fasten the bands finger-tight.
Pressure Canning: For mushroom concentrate, a pressure canner is essential for safety. Follow your pressure canner’s specific instructions, processing the jars at 10 pounds of pressure for 45 minutes (adjusting for altitude as necessary).
Cool & Store: Once processing is complete, allow the canner to return to atmospheric pressure naturally before opening the lid. Carefully transfer the hot jars to a towel-lined rack to cool undisturbed for 24 hours. After cooling, check seals, then store the sealed jars in a cool, dry, dark place for up to 1 year.

Preserving Your Mushroom Concentrate: Freezing Method

Freezing offers another simple and effective way to store your mushroom concentrate, preserving its fresh flavor for months.

Prepare for Freezing: Allow the mushroom concentrate to cool completely to room temperature before freezing. This prevents ice crystal formation and ensures food safety.
Portion and Freeze: Fill airtight freezer-safe containers (such as freezer bags or rigid plastic containers) with 1 pint each of the cooled mushroom soup concentrate. Label each container with the date.
Store: Seal the containers tightly, removing as much air as possible if using bags. Store in the freezer for 4-6 months. When ready to use, thaw in the refrigerator overnight or gently on the stovetop.

Transforming Concentrate into Creamy Mushroom Soup

With your mushroom concentrate ready, whipping up a delicious creamy soup is quick and easy.

Prepare the Roux: In a clean saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Continue whisking constantly for 3-4 minutes, cooking the roux until it starts to bubble and thin out. This cooking time is important to eliminate the raw flour taste. Reduce the heat to low.
Combine & Simmer: Gradually add 1 pint of the mushroom soup concentrate to the roux, whisking continuously until it is fully incorporated and smooth. Slowly pour in the water, continuing to whisk to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
Finish with Cream: Remove the saucepan from the heat. Whisk in the heavy cream until thoroughly combined. It’s crucial not to boil the soup once the heavy cream has been added, as this can cause it to curdle.
Serve: Serve your rich, creamy mushroom soup immediately, garnished as desired.

Expert Tips for the Best Creamy Mushroom Soup

Enhance your soup-making experience and ensure a perfect batch every time with these helpful tips:

Canning Safety First: When transferring hot jars of concentrate to your cooling rack after canning, always use canning tongs. They provide a secure grip and protect your hands from the intense heat, preventing accidents.
Spice It Up: If you enjoy a bit of heat, consider adding a pinch or two of red pepper flakes to the soup just before stirring in the heavy cream. This will introduce a subtle warmth that complements the earthy mushrooms beautifully.
Herb Variations: While thyme is classic, don’t hesitate to experiment with other complementary herbs. Oregano, sage, chives, or fresh parsley (added at the end) would all bring lovely additional aromatic notes to this versatile soup.
Freshly Ground Pepper: A generous grinding of fresh black pepper over each serving just before it hits the table elevates the flavor profile and adds a lovely aromatic finish.
Elegant Garnishes: For a professional touch, drizzle a small amount of extra heavy cream, a swirl of high-quality olive oil, or both, over the top of each bowl before serving. A few finely chopped fresh chives or parsley can also add a pop of color and freshness.
Achieving Deep Mushroom Flavor: Remember the importance of caramelizing the mushrooms in batches until deeply browned. This process extracts and concentrates their natural sugars and umami compounds, which is the foundation of the soup’s incredible taste. Don’t rush this step!
Don’t Boil the Cream: Once you’ve added the heavy cream, turn off the heat immediately or keep it on the lowest possible setting. Boiling cream can cause it to separate or curdle, affecting the smooth texture of your soup. Gently warm through.

Frequently Asked Questions About Creamy Mushroom Soup

How much mushroom soup concentrate does this recipe make?

This recipe yields approximately 4 pints of concentrated mushroom base. Each pint of concentrate is enough to make 2 generous servings of the creamy mushroom soup, providing a total of 8 servings from one batch of concentrate.

How long will this soup last in the fridge?

Leftovers of the finished creamy mushroom soup should be stored in an airtight container in the refrigerator. When properly stored, it will maintain its quality and freshness for 4-5 days.

How long will this soup last in the freezer?

Both the prepared creamy mushroom soup and the mushroom soup concentrate are freezer-friendly. Store them in an airtight container in the freezer for up to 3 months for optimal flavor and texture. Thaw in the refrigerator overnight before reheating.

close up mushroom soup concentrate for pinterest

Delicious Pairings for Creamy Mushroom Soup

This rich and comforting soup is wonderful on its own, but it truly shines when paired with complementary sides. Here are some fantastic suggestions to complete your meal:

Homemade Croutons: Add a delightful textural contrast with a small handful of freshly made, crunchy croutons. Their crispness and garlicky flavor are a perfect match.
Fluffy Potato Bread with Chives: A slice of soft, pillowy potato bread with fresh chives is ideal for soaking up every last drop of the creamy soup, offering both comfort and flavor.
Roasted Brussels Sprouts with Bacon Balsamic: For a sumptuously savory and slightly tangy side, serve these perfectly roasted Brussels sprouts, infused with the smoky goodness of bacon and a sweet balsamic glaze.
Crispy Quinoa Cakes: If you’re looking for a hearty, meat-free dinner option, these parmesan and sage quinoa cakes offer a satisfying protein boost and a lovely textural contrast to the soup.
Lemon-Herb Potato Salad: A refreshing yet filling side dish, this bright and zesty lemon-herb potato salad with a zingy Dijon vinaigrette provides a delightful counterpoint to the rich soup.

Explore More Comforting Soup Recipes

If you’ve enjoyed this creamy mushroom soup, you’ll love exploring these other warming and delicious soup creations from my collection:

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 creamy mushroom soup is a steamy, comforting bowl of umami-rich, homemade goodness. Seasoned with thyme, onions, and garlic, it’s a nourishing and incredibly easy-to-make soup that’s perfect for any occasion.

Prep:
15 minutes

Cook:
30 minutes

Total:
45 minutes

Yields:
4 pints of concentrate (makes 8 servings of soup)

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Ingredients

Mushroom Soup Concentrate (Makes 4 Pints)

▢ 2 Tablespoons olive oil
▢ 1 onion, finely diced
▢ 1 clove garlic, minced
▢ 3 pinches kosher salt
▢ 3 pounds crimini mushrooms, finely chopped
▢ 6 sprigs fresh thyme, tied together in a bundle
▢ 1 1/2 quarts chicken stock (or vegetable stock for vegetarian)
▢ 1/4 cup Marsala wine

Creamy Mushroom Soup (Per 2 Servings)

▢ 2 Tablespoons unsalted butter
▢ 2 Tablespoons all-purpose flour
▢ 1 pint mushroom soup concentrate
▢ 1 cup water
▢ 1/2 cup heavy cream

Instructions

For the Mushroom Soup Concentrate:

Heat a large stock pot over medium-low heat. Add 2 Tablespoons of olive oil, swirling to coat the bottom of the pan evenly.
Add the finely diced onion, minced garlic, and the first pinch of kosher salt. Stir until the vegetables are well combined and coated in oil.
Sweat the onions and garlic for 2-3 minutes, until softened and fragrant but not browned.
Add 1/3rd of the finely chopped crimini mushrooms and a second pinch of salt. Increase the heat to high. Cook without stirring too much until the mushrooms have released their liquid and it has mostly evaporated. Then, stir in another 1/3 of the mushrooms and the third pinch of salt. Add the bundle of fresh thyme. Once this liquid has evaporated, add the remaining mushrooms and the final pinch of salt. Continue cooking until all the mushrooms are deeply browned and caramelized, and all liquid has evaporated. This browning is essential for flavor development.
Allow the mushrooms to cook for an additional minute or two until some of the flavorful bits start to stick to the bottom of the pan.
Pour in the Marsala wine, immediately scraping the bottom of the pan vigorously with a wooden spoon to deglaze and loosen all the browned bits. Add the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low and simmer gently for 20 minutes to allow the flavors to meld. Remove and discard the thyme bundle before proceeding.

If Canning the Concentrate:

Fill sterilized pint jars with the hot mushroom concentrate, ensuring you leave 1 inch of headspace at the top. Wipe the rims of the jars clean using a paper towel dampened with cider vinegar to ensure a proper seal. Place the lids on and fasten the bands finger-tight.
Process the jars in a pressure canner according to the manufacturer’s instructions, at 10 pounds of pressure for 45 minutes (adjusting for altitude as needed). Allow the canner to cool and come to atmospheric pressure naturally before opening the lid. Carefully transfer the hot jars to a towel-lined rack to cool completely for 24 hours. Check seals, then store in a cool, dry, dark place for up to 1 year.

If Freezing the Concentrate:

Allow the mushroom soup concentrate to cool completely. Fill airtight freezer-safe containers (approx. 1 pint each) with the cooled concentrate. Seal tightly, removing as much air as possible. Store in the freezer for 4-6 months.

To Make Creamy Mushroom Soup (from concentrate):

In a 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 and begins to thin, cooking out the raw flour taste. Reduce the heat to low.
Slowly add 1 pint of mushroom soup concentrate to the roux, whisking continuously until it is fully incorporated and smooth. Add 1 cup of water and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, allowing it to thicken. Whisk in 1/2 cup of heavy cream, then immediately turn off the heat to prevent boiling the cream.
Serve the creamy mushroom soup hot and immediately, garnished as desired.

Notes

The Mushroom Soup Concentrate recipe makes 4 pints. One pint of concentrate yields 2 generous servings of the creamy mushroom soup.

Recipe adapted from Not Your Mama’s Canning Book by Rebecca Lindamood.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Dinner, Lunch, Soup

Cuisine: American

Yields: 4 pints concentrate

Calories: 252

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