This homemade cream of mushroom soup is far superior to the canned variety. It has a luxuriously velvety texture and a robustly flavorful flavor. We never pass up the opportunity for seconds!
Before I met Jack, I always linked cream of mushroom soup with green bean casserole. It was more of an ingredient to me than a finished product. In point of fact, except for mushroom soup, I wasn’t a great lover of mushrooms in general. But Jack might be the mushroom enthusiast with the most fervor in the world, and it wasn’t until I experienced the mushroom kinds of pasta and sandwiches that I realized how satisfying mushrooms could be. When properly prepared, they take on a luscious and savory quality, bursting with a robust umami flavor.
Now that I’ve fully converted to the mushroom camp, this handmade cream of mushroom soup is one of our family’s all-time favorite dishes to break bread over on chilly evenings. Because it is so delicious, you shouldn’t bury it in a casserole of any kind; instead, prepare some so that you can eat it on its own. Caution: This cream of mushroom soup disappears quickly at our house, so if you have any leftovers, you might want to consider freezing them for later use.
Cream of Mushroom Soup Recipe Ingredients
This recipe for cream of mushroom soup is decadent, velvety, and bursting with umami flavor, although it deviates somewhat from the standard approach. Cauliflower is the sneaky vegetable element that I use to give the soup its luxurious mouthfeel rather than asking you to whisk in cream as you would normally do. When you blend the soup, the cauliflower will give it a silky smooth texture that is reminiscent of cream. You won’t even miss the dairy at all!
Here’s what else you’ll need to make this recipe:
- Mushrooms, of course! I like to use creminis here, though white button mushrooms would work fine too.
- Extra-virgin olive oil – For richness.
- Leeks, celery, and garlic – They add a savory depth of flavor.
- White wine, tamari, and balsamic vinegar – They add tang and enhance the mushrooms’ umami flavor.
- Dijon mustard – For extra tang and peppery bite.
- Thyme – It adds freshness to this rich, savory soup.
- Vegetable broth – Use store-bought, or make your own.
- And salt and pepper – To make all the flavors pop!
Cream of Mushroom Soup Serving Suggestions
Do not exclude the garnishes if you want to take this cream of mushroom soup to an entirely new level of deliciousness. In contrast to the silky, decadent quality of its consistency, toppings with a crisp texture, such as handmade croutons, roasted or sautéed mushrooms, and toasted pine nuts, offer a mouthwatering treat. In addition to that, I like to add a dash of something fresh, such as herbs or microgreens, and something rich, such as coconut milk or olive oil.
We frequently enjoy this luscious and creamy soup as a dinner in and of itself, but if you’re searching for something to complement it, a salad is a safe bet. It would be nice with my citrus salad, pear salad, beet salad, or arugula salad on the side. Add handmade focaccia or crusty bread to round off the dish.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 celery stalks, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- ¼ cup dry white wine
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
- Drizzles of full-fat coconut milk
- Sautéed Mushrooms
- Toasted pine nuts
- Microgreens or tender thyme leaves
- In a big pot or Dutch oven, bring the oil to a temperature of medium heat. After adding the leeks, celery, and a quarter of a teaspoon of salt, simmer for another five minutes while stirring occasionally. After adding the mushrooms, continue cooking for an additional 8 to 10 minutes, or until they are tender.
- After stirring in the tamari, wine, garlic, and thyme, continue cooking for an additional thirty seconds to one minute, or until the wine has completely evaporated. Cauliflower and broth should be added now.
- Simmer, uncovered, for twenty minutes, or until the cauliflower has reached the desired degree of tenderness. Blend until smooth after adding the mustard and vinegar to the blender. To achieve a creamy consistency if your soup is too thick, add a small bit of water to the blender. Season to taste, then serve with the toppings of your choice.