There is something irresistible about fresh chanterelle mushrooms. If they are in season at your local market, buy a few and bring their bright, woodsy flavor into your kitchen. Chanterelles work beautifully in many dishes, but when you have a surplus and want a versatile pantry staple, turning them into a homemade condensed cream of mushroom soup is an excellent choice. This simple, flavorful recipe replaces canned soup with a cleaner, richer option made from real ingredients.
Cream of Mushroom Soup
This homemade cream of mushroom soup is straightforward to make and much healthier and more flavorful than the processed canned versions. Using chanterelles gives the soup a particularly deep, slightly fruity mushroom character, but the method works well with any mushroom you have on hand. The result is a condensed-style soup that can serve as a bowl of soup with extra liquid, or as a rich base for casseroles, stroganoff, pot pies, and other recipes that call for canned cream of mushroom.
The recipe is quick: sauté, thicken, and simmer. In about 20 minutes you’ll have a silky, aromatic condensed soup that stores well in the refrigerator and freezes beautifully if you want to save portions for later.
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How to make homemade cream of mushroom soup
Begin by slicing the mushrooms evenly so they cook at the same rate. Melt butter in a wide skillet over medium heat, then add the mushrooms and cook until tender and their juices have mostly evaporated—about 5 to 10 minutes depending on the variety and amount. Sprinkle the flour over the mushrooms and stir thoroughly to coat and eliminate lumps; this creates the roux that thickens the soup.
Slowly add the vegetable stock while stirring to dissolve any bits of flour. Pour in the cream and add thyme, salt, and white pepper. Reduce the heat to medium-low and simmer for a few minutes until the mixture thickens and becomes glossy. If you want a thinner, ready-to-eat soup, add extra stock or milk to reach your desired consistency. For a condensed soup to use in recipes, keep it thicker and store it in the refrigerator once cooled.
That’s all there is to it. Serve this soup as a standalone bowl with a drizzle of cream and fresh herbs, or use it as a superior substitute for canned cream of mushroom in recipes like beef stroganoff, green bean casserole, or creamy pasta dishes. The chanterelles lend a nuanced flavor that elevates everyday dishes.
You can make this with common white or cremini mushrooms and still get a delicious result, but if you can find chanterelles, they are well worth the splurge. Their delicate texture and bright flavor make a noticeable difference in the final soup.
More great soup recipes to love
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- Miso Soup
- Homemade Chicken Noodle Soup
- Chicken and Dumpling Soup
- Oven Roasted Creamy Tomato Soup
- Tortellini and Meatball Soup
- Homemade Tonkotsu Ramen
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Cream of Mushroom Soup
Make your own cream of mushroom soup using fresh chanterelles for a rich, woodsy flavor. This condensed-style soup is ideal as a ready-to-use base for casseroles, sauces, and comfort-food recipes, or thin it for an immediate serving.
5 minutes
15 minutes
20 minutes
Ingredients
- 4 cups chopped chanterelles (or mixed mushrooms)
- 1 stick (8 tablespoons) butter
- ½ cup all-purpose flour
- 2 cups vegetable stock (or broth)
- 1 cup heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon white pepper (or black pepper)
Instructions
- Melt the butter in a large non-stick skillet over medium heat. Add the chopped mushrooms and cook for 5–10 minutes, stirring occasionally, until they are soft and most of their liquid has evaporated.
- Sprinkle the flour over the mushrooms, stirring constantly to coat and to eliminate lumps. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually add the vegetable stock while stirring, making sure the mixture becomes smooth. Stir in the cream, thyme, salt, and white pepper.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the soup thickens to a condensed consistency. If you prefer a thinner soup to eat right away, add additional stock or milk until you reach the desired texture.
- Remove from heat and allow to cool slightly before serving or storing. For a super-smooth texture, blend with an immersion blender or in batches in a regular blender.
Notes
This recipe yields a thick, condensed soup as written. If serving as a bowl of soup, add ½ to 1 cup more stock or milk to thin it. The soup keeps in the refrigerator for 3–4 days and freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Substitutions: use cremini or button mushrooms if chanterelles aren’t available. For a dairy-free version, substitute the butter with olive oil and the cream with a full-fat coconut milk or a plant-based cream.
Nutrition Information
Yield: 6 Serving Size: 1
Amount per serving (estimate):
Calories: 313 · Total Fat: 30g · Saturated Fat: 19g · Cholesterol: 85mg · Sodium: 530mg · Carbohydrates: 10g · Protein: 3g
Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted nutrition source.
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