Mushroom soup generally comes in two main categories: “Cream of Mushroom” soup and “regular” mushroom soup. Cream of Mushroom soup is typically a thick, condensed, and creamy variety, often made with a thickener like cornstarch or flour to achieve its consistency. It’s commonly used as a base in casserole recipes and comes in various flavors, including mushroom, celery, or cream of chicken.

Homemade mushroom soups can be quite similar, though they often boast much more vibrant flavors depending on the type of fresh mushrooms used. Some homemade recipes use less flour or thickeners, resulting in a thinner consistency compared to the very dense canned versions.

This particular mushroom soup is unique as it’s made without a roux or any flour-based thickener, making it naturally gluten-free and far more flavorful than any condensed cream of mushroom soup from a can! It’s a delightful concoction made from basic, fresh ingredients like carrots, onion, and readily available button mushrooms, all simmered in a savory chicken (or mushroom) broth and enriched with luscious cream cheese, heavy cream, and tangy sour cream.

Most traditional Cream of Mushroom Soup recipes, especially those thickened with a roux, do contain flour, which means they are not gluten-free. However, this specific recipe is completely gluten-free! We achieve its creamy texture using dairy products like cream cheese, sour cream, and heavy cream instead of flour or cornstarch. Always remember to double-check the ingredient list of any packaged spices or bouillon cubes you use to ensure they are certified gluten-free, maintaining the integrity of the dish.

This mushroom soup achieves its luxurious “creamy” texture through the generous use of heavy whipping cream, cream cheese, and sour cream, rather than relying on a traditional roux or slurry (a mixture of flour/cornstarch and liquid). As such, it’s naturally on the thinner side compared to heavily thickened, condensed cream of mushroom soups. The dairy components melt and infuse the broth, creating a rich mouthfeel without the heavy, viscous consistency that flour or cornstarch would provide. For those desiring a much thicker mushroom soup, you would indeed need to incorporate a flour or cornstarch-based thickener. This recipe is intentionally designed to be the opposite of a homemade, extra-thick cream of mushroom soup, offering a lighter yet incredibly flavorful and satisfying experience.

This cream-infused mushroom soup, made from scratch, is bursting with natural flavors that far surpass any canned variety! A staple in Ukrainian cuisine, fresh dill is a must-have herb for garnish, but fresh garlic or parsley can also be added for even more depth. For a beautiful golden hue, a touch of paprika or cayenne pepper can be incorporated. What’s truly wonderful is that this recipe relies on easy-to-find ingredients, many of which are likely already in your kitchen. It’s incredibly simple to prepare and packed with nourishing potatoes, carrots, onion, and white button mushrooms, making it a fantastic vegetarian mushroom soup (note: it is not vegan due to dairy!). Here’s a quick overview of how to create this satisfying bowl of goodness:

• To Begin: Bring 12 cups of water to a boil in a 5-quart pot. Add the bouillon cubes and potatoes, then simmer until the potatoes are perfectly tender (approximately 25 minutes).
• Meanwhile: In a separate pan, sauté the sliced mushrooms, diced onions, and grated carrots in a few tablespoons of oil. Cook until the mushrooms have significantly reduced in size and developed a lovely browned color (about 10 minutes). Stir in the cream cheese and sour cream until they are fully melted and combined. Whisk in the heavy cream, then carefully add this rich mixture to the simmering pot of potatoes.
• Seasoning: Add the salt, black pepper, and Mrs. Dash (or your preferred all-purpose seasoning) to the potatoes, adjusting to taste.
• Garnish: Finish your soup with a generous sprinkle of fresh dill or parsley.
• Serve: Enjoy warm with a side of crusty bread for a truly comforting meal.

Tip: To create a beautiful golden mushroom soup, consider adding a pinch of paprika or cayenne pepper for that desired hue. Also, when sautéing the mushrooms, if they release a lot of liquid, you can strain these flavorful mushroom juices directly into the pot of simmering potatoes to create a homemade mushroom broth, intensifying the soup’s depth of flavor!

Unfortunately, this particular recipe is not designed to be a vegan or dairy-free mushroom soup. Its signature rich, creamy texture and profound flavor come directly from the generous use of dairy products, specifically cream cheese, sour cream, and heavy cream. These ingredients are fundamental to the soup’s unique profile, and replacing them with dairy-free alternatives would significantly alter the taste and consistency. While there are many excellent dairy-free mushroom soup recipes available, I cannot confidently recommend suitable substitutes for this specific recipe without fundamentally changing its character and deliciousness.

I absolutely adore how effortlessly this soup comes together, primarily due to its simple and accessible ingredient list! The most “specialized” ingredient might be mushroom bouillon cubes, but even these are readily available online or in most Eastern European supermarkets. Alternatively, feel free to use chicken broth in place of some of the water and simply omit the chicken bouillon.

Here’s what you’ll need for this incredibly flavorful soup:

• Vegetables: For this mushroom soup, I finely diced one onion and grated one large carrot. For an extra layer of aroma and flavor, don’t hesitate to add a few cloves of fresh minced garlic.
• Mushrooms: The recipe calls for 24 oz of white button mushrooms, or you can use Bella baby ‘cremini’ mushrooms. These are widely available, affordable, and deliver fantastic results.
• Cream Cheese: I used one standard 8-ounce block of Philadelphia cream cheese, which melts beautifully and adds incredible richness.
• Sour Cream: Daisy brand is my personal favorite due to its consistently thick and rich texture. Some other brands can be thinner or more diluted, so choose a good quality sour cream for the best results.
• Seasonings: A versatile spice blend like Mrs. Dash is an excellent all-purpose seasoning, commonly found in most grocery stores. I use this in conjunction with salt and black pepper to taste.
• Broth: You can enhance the depth of flavor by replacing about 2 cups of the water called for in the recipe with chicken broth. Otherwise, simply season the water with chicken bouillon cubes or chicken stock powder. Vegetable broth is also a suitable alternative for a vegetarian option.
• Potatoes: I prefer Yukon golden potatoes for their creamy texture, but russet potatoes or any other white potato variety will work perfectly well.
• Fresh Herbs: A generous garnish of fresh dill or parsley is essential for that vibrant, finishing touch and authentic flavor.

Note: If you have trouble finding mushroom bouillon cubes, don’t worry! You can easily make your own homemade mushroom broth. Simply collect and strain the flavorful liquid released by the mushrooms as they sauté. Add this concentrated mushroom juice directly to the simmering pot of potatoes for an authentic depth of flavor.

This hearty mushroom soup recipe yields approximately a gallon of delicious soup. To comfortably accommodate this quantity of liquid and ingredients, I recommend using at least a 5-quart pot. However, if you have an 8-quart pot, it will provide even more space for simmering and stirring, preventing any spills.

Leftovers of this creamy mushroom soup can be stored safely in an airtight container in the refrigerator for up to 4 days. If you anticipate not finishing it within that timeframe, it’s best to freeze any remaining portions for longer storage.

To Reheat: Simply revive the soup by gently reheating it in a stockpot over medium heat until warmed through. Alternatively, you can use a microwave-safe bowl and heat it in the microwave until hot, stirring occasionally.

Yes, you can successfully freeze this creamy mushroom soup! I’ve had great results freezing cream-based soups and gravies in general. Mushrooms themselves also freeze quite well, especially when they are intended to be repurposed in future stews, stir-fries, or, of course, more soup. For best results, allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Absolutely! This creamy mushroom soup makes for a fantastic slow-cooker meal, perfect for a busy weeknight dinner. Here’s how you can adapt it for your crock-pot:

1. Start by pouring the water (or broth) into your slow cooker, then add the potatoes and all the dry spices (bouillons, salt, pepper, Mrs. Dash). Cook on high for 4-6 hours, or until the potatoes are almost completely tender.
2. About an hour before the soup is done, in a separate skillet, sauté the grated carrots and diced onion in a bit of oil until softened.
3. Melt in the cream cheese and sour cream with the sautéed vegetables until smooth and creamy.
4. Transfer this flavorful mixture into the crock-pot with the potatoes, stirring well to combine. Continue to cook on high for the remaining hour, ensuring everything is thoroughly heated and flavors have melded.

While this soup is inherently loaded with a ton of rich flavor, you don’t need to go out of your way to find expensive or exotic varieties like porcini or shiitake mushrooms, though they would certainly elevate the dish. The most practical and equally delicious options are readily available cremini mushrooms (often labeled ‘Bella’ mushrooms) or classic white button mushrooms. They are inexpensive, easy to find, and work fantastically to create a deeply savory base for this incredible soup. Their mild, earthy flavor is perfect for soaking up all the creamy goodness!

Soups are wonderfully versatile, offering a fantastic opportunity to add extra protein and nutrition, or even to use up leftover ingredients from your fridge! Here are some ideas to customize your creamy mushroom soup, but remember not to go too overboard to maintain the soup’s core flavor profile:

• Chicken: Cubed chicken breast or succulent chicken thigh pieces would be an excellent addition! Simply season them with poultry seasoning and quickly fry them before adding them to the soup during the last stage of cooking, or simmer with the potatoes.
• Celery: For a subtle hint of freshness and a slight crunch, add a stalk or two of finely diced celery to the sautéed vegetables.
• Leftover Beef or Steaks: Have a piece of steak or leftover roast beef in the fridge? Cut it into small pieces and add it to the simmering potatoes to warm through and infuse the soup with its savory flavors.
• Grains: For a heartier meal, stir in ½ cup portions of grains like wild rice, barley, or buckwheat along with the potatoes. Ensure they are fully cooked and tender.
• Greens: Towards the very end of cooking, stir in a handful of fresh kale, spinach, or other leafy greens for an extra boost of nutrients and vibrant color. They will wilt quickly in the hot soup.

A comforting bowl of mushroom soup pairs wonderfully with hearty sides, especially a good loaf of bread or crisp crackers. If you’re looking for more ideas to round out your meal, here are some delightful suggestions to serve alongside your creamy mushroom soup:

• Squash Dinner Rolls – Perfectly soft and slightly sweet, ideal for dipping, especially during the fall season!
• Cranberry Sauce – A surprising but delicious tart spread to slather over your bread, offering a lovely contrast to the creamy soup.
• Dill Pickles – For an authentic Ukrainian touch, the crisp, vinegary bite of dill pickles provides a refreshing counterpoint to the rich, cream-infused soup.
• Whole Wheat Sourdough Bread – A robust, chewy bread that’s incredibly hearty and filling, perfect for soaking up every last drop of soup.
• Parmesan Crostini Recipe – Thin, crispy slices of toasted bread with a savory cheese topping, ideal for dipping or serving alongside.

This creamy mushroom soup is intentionally not as thick or heavily viscous as store-bought canned cream soups that are typically loaded with flour or starches. Its richness comes from the dairy, giving it a luxurious mouthfeel without being overly heavy. It’s the perfect consistency for a comforting, satisfying bowl that truly highlights the fresh flavors and leaves you feeling perfectly nourished without that “dense” feeling.

Absolutely! Soups are fantastic for utilizing leftover meats or vegetables, and this mushroom soup is no exception. If you have some cooked chicken thighs or chicken breast pieces, simply shred or cube them and add them to the soup to warm through. If you prefer to cook fresh chicken, you can quickly sauté cubed chicken pieces before adding them to the pot, ensuring they are thoroughly cooked. Chicken makes a wonderful and hearty addition to this already delicious soup!