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    Published: Nov 5, 2023 by Victoria · This post may contain affiliate links · Leave a Comment

    Homemade Cream of Mushroom Soup

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    This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

    Homemade cream of mushroom soup made from scratch with whole food ingredients. A healthy canned soup alternative for casseroles.

    Homemade cream of mushroom soup

    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.

    cream of mushroom soup recipe from scratch

    Ingredients

    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

    salt to taste

    arrowroot starch (use if needed to thicken the broth)

    Healthier cream of mushroom soup

    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.

    If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

    📖 Recipe

    Cream of Mushroom Soup

    Your classic cream of mushroom soup made homemade, from scratch with healthy ingredients.
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    Course: Lunch, Main Course, Soup
    Cuisine: American
    Diet: Gluten Free
    Keyword: cream of mushroom soup from scratch, cream of mushroom soup recipe, healthy cream of mushroom soup, healthy soups, homemade cream of mushroom soup
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 537kcal
    Pin Recipe
    Author: Victoria Herbert

    Equipment

    • 1 medium pot

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    *If using cream of mushroom soup for use in a casserole, only use 2 cups of broth. If making this recipe for soup, use 3-4 cups. 
    **Optionally, you can add arrowroot starch to thicken the soup. Add a few tablespoons at a time until the desired consistency is reached. Make sure to first dissolve the arrowroot starch in water before adding to the pot. 

    Nutrition

    Calories: 537kcal | Carbohydrates: 8.3g | Protein: 18g | Fat: 49.1g | Saturated Fat: 30.6g | Cholesterol: 173mg | Sodium: 519mg | Potassium: 389mg | Fiber: 1g | Sugar: 1.1g | Calcium: 426mg | Iron: 2mg
    Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!

    More Soups

    • Chicken Marsala Soup with Gnocchi
    • Moroccan Lamb Stew
    • Crockpot Chicken Tortilla Soup
    • Tuscan White Bean Soup

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