I'm back on my mushroom kick again. It's not the first time, and I assure you it won't be the last. I just love them. Of all things mushroom, this soup has to be my favorite. Throughout my childhood and into my teenage years, I requested it often from my dad and grandma. Obviously, I had to start making it for myself, and since there was never really a recipe, I came up with my own. Read on for my mushroom packed recipe for Homemade Cream of Mushroom Soup.
I know mushrooms are a polarizing topic; people usually either love them or hate them. I've loved mushrooms as long as I've been old enough to eat them. Like, really loved them. My favorite pizza was and still is mushroom. Just cheese and LOTS of mushrooms. I try sneaking mushrooms into just about everything. In fact, the only time I didn't love mushrooms was when I was pregnant with my son. Thankfully, once those first trimester hormones passed, I was back to my old mushroom loving ways.
Hands down, cream of mushroom soup is my favorite way to cook and consume mushrooms. I even had a soft spot for the old red and white can when I was little, but I always begged for the homemade version, and often was lucky enough to get it.
When I was a little girl, my dad and I would go on "mushroom hunts" through the woods near and on our farm. He had a little mushroom guide and he had a deep knowledge of mushroom varieties. He'd get so excited when we'd stumble upon some, telling me what kind they were and what we could make with them. Or he'd tell me the dangers of others and why we couldn't pick that variety. Eventually, we'd find our way home with a bag full of various fungi and I'd beg him to make cream of mushroom soup. Never quite the same, but always delicious. My favorite then and now.
I'm not as knowledgable on the various mushroom varieties, and don't find myself foraging very often. I do have my very own guide now that me sweet husband bought for me after I told him about the mushroom adventures of my youth, so I'll have to get out "hunting" when it's mushroom season again.
Lucky for me, the variety of mushrooms available at most grocery stores and certain farmers' markets is vast and this soup can be made with any combination of them. Whatever you choose will be perfect, so get creative. It is rich, creamy, and comforting, but not overly thick as some "cream of" soups can be. Also, some mushroom soup recipes are ridiculously skimpy with their mushroom proportions, and the end result is really disappointing. So, while my amount might seem excessive, I promise it's worth it. This is serious mushroom soup; I'm not messin' around.
I still love topping it with my childhood favorite of crumbled saltines or oyster crackers. But for something more substantial and dinner time appropriate, I like to serve it with grilled cheeses (for dunking of course!) made with either Fontina or Gruyère cheese as these two cheeses pair really nicely with mushrooms and thyme.
Or my latest obsession, torn bread croutons and buttery, roasted mushrooms. It is the best combination. I've been roasting mushrooms for YEARS, but never thought to add them to this. Man am I glad I did. My mushroom soup world has been changed forever.
No matter what you serve it with, you'll be happy. It's the perfect fall or winter meal, kind of like a big, warm hug for your tummy. Yum, yum, yum....
I hope you'll give this one a try! Make sure to Pin the recipe for later by clicking on any of the images in this post. If you make it, let me know! If you post a picture to Instagram, tag me so I can see and share it. I LOVE seeing you all make my recipes -- truly one of my favorite things.
*blog post updated 11/17/19 with new photos, recipe card, and a bit more text*Print
*** Post updated on 11/17/2019 with new photos, recipe card, and a bit more text.
Since this recipe reminds me so much of my dad, here are a few more dad-inspired, super nostalgic posts: