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Homemade cream of mushroom soup made from scratch with whole food ingredients. A healthy canned soup alternative for casseroles.
When I was a kid, I never liked creamy soups like cream of mushroom or clam chowder and I always thought it was because they were too rich. But looking back, it was actually because they were always from a can instead of made from scratch.
Recently, we picked up some food from a seafood restaurant that sources straight from Maine. Of course, I had to try half the menu because seafood is so hard to come by where we live. So we treated ourselves to some of the best seafood we could find including clam chowder and lobster bisque.
Being both creamy soups, I was hesitant to try them, especially the clam chowder which I've never liked. But to my surprise, it was amazing and had so much more flavors than the canned version I grew up on.
So recently, as I was preparing for Thanksgiving, I came to reflect on this experience while I was getting ready to make green bean casserole (which is usually made with boxed and canned ingredients). It calls for the canned cream of mushroom soup and I figured why not make a healthier, homemade cream of mushroom soup with whole food ingredients?
There are so many recipes using cream of mushroom soup, that it makes sense to have a good homemade cream of mushroom soup recipe on hand.
This recipe has a wonderful natural mushroom umami flavor that you can't get from a bouillon cube or a can filled with monosodium glutamate (MSG) and industrial seed oils. This healthier substitute for canned cream of mushroom soup is a soup that you can feel confident about serving to your family.
½ lb cremini mushrooms sliced
4-5 cloves garlic minced
¼ cup white wine like sauvignon blanc (optional)
16 oz heavy cream
2-4 cups chicken bone broth
1 cup parmesan cheese shredded or grated
1 tbsp rosemary
1 tbsp thyme
arrowroot starch (use if needed to thicken the broth)
How to Make Homemade Cream of Mushroom Soup
In a medium pot over medium-high heat, sauté the mushrooms for about 5 minutes or until they are beginning to soften and brown.
Next, add in the garlic and wine (if using) and sauté for another minute.
After 1-2 minutes, add in the cream, broth, parmesan cheese, rosemary, thyme, and salt to taste. Stir occasionally while letting the soup simmer for 10 minutes.
Remove the pot from the heat and serve into bowls. Allow the bowls to cool for 5 minutes before serving.
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Cream of Mushroom Soup
- ½ lb cremini mushrooms sliced
- 4-5 cloves garlic minced
- ¼ cup white wine like sauvignon blanc (optional)
- 16 oz heavy cream
- 2-4 cups chicken bone broth (*see notes if making for a casserole)
- 1 cup parmesan cheese shredded or grated
- 1 tablespoon rosemary
- 1 tablespoon thyme
- salt to taste
- arrowroot starch (optional, ** see notes)
- In a medium pot over medium-high heat, sauté the mushrooms for about 5 minutes or until they are beginning to soften and brown.
- Next, add in the garlic and wine (if using) and sauté for another minute.
- After 1-2 minutes, add in the cream, broth, parmesan cheese, rosemary, thyme, and salt to taste. Stir occasionally while letting the soup simmer for 10 minutes.
- Remove the pot from the heat and serve into bowls. Allow the bowls to cool for 5 minutes before serving.