Homemade cream of mushroom soup takes just 20 min to prepare (less than it would take you to go to your local store and buy the tinned stuff), and only 8 simple ingredients. Yes, only eight!

Chestnut mushroom, shiitake mushroom and vegetable stock: these are the star ingredients you need to make this soup.

Just add in onion, garlic, butter, fresh double cream, flour and a little optional chopped parsley to decorate, and you’re good to go.

To keep it awesomely vegetarian, I opted for vegetable broth, but you may use chicken stock for a deeper flavor.

I love using shiitake mushroom, their lovely nutty flavour is such a worth addition to this soup, but they are optional.

If you can’t find it, substitute with an equal part of simple white mushroom. I didn’t try it yet, but I’m pretty sure porcini mushroom would also make a fantastic replacement.

How to Make Cream Of Mushroom Soup
This is one of the easiest and most delicious soup recipes around, and I mean it! It comes together in just 20 minutes and requires very little efforts.

Start by melting the butter in a large pot (or a large saucepan) over medium-low heat. Add in onion and garlic, then add the mushrooms, and stir-fry, stirring occasionally until softened, about 5 minutes.

Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.

Pour in the stock and bring to the boil over high heat, then reduce the heat and simmer until slightly reduced, about 5 minutes.

Reserve 1/4 cup of mushrooms and set aside. Transfer the remaining mixture into a food processor or use a stick blender to blend until smooth and creamy.

Return the blended mushroom mixture into the pot, pour in double cream and season to taste with salt and black pepper. Continue to cook and reduce for another 5 minutes, or until you reach the desired thickness.

Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.

Tips & Tricks To Make The Best Out Of The Recipe
If you don’t fancy using butter, you can totally substitute with extra-virgin olive oil. I actually do it often and it’s still delicious!

You may add a little less or a little more of fresh double cream at the end, to reach your desired consistency.

The amount of cream I used will give you a delicious soup that is a meal on its own.

Less cream will give you a nice condensed mushroom soup, which you can use to add more flavour to other recipes.

You can toss few tablespoons with pasta for a creamy savoury sauce, or mix it together with some stock to upgrade a super easy chicken piccata, these are just a few of my favourite ways to use the condensed version.

How To Make Vegan Mushroom Soup
Fancy trying a vegan cream of mushroom soup version? I promise it will taste just as good!

To make dairy-free vegan mushroom soup, substitute butter with extra-virgin olive oil, and substitute classic double cream with fresh soy cream, cashew cream, coconut milk (be careful with this as it might give your soup a coconut-y flavour) .

You can even use this cream-look-a-like onion puree (that’s amazing btw!).

They both have a thinner consistency, so add a little at the time, until reaching your desired consistency.

That’s it, it really doesn’t take much to veganize this soup!

You’ll never go back to the canned stuff once you try this super easy Homemade Cream of Mushroom Soup – Ready in just 20 min and with tons of flavour, it’s the best autumn soup EVER created!

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