Image Source: Instagram @candaceahawk
Creamy, Homemade, and Full of Flavor: This Cream of Mushroom Soup Is Next Level
Let’s be real—most of us grew up on canned cream of mushroom soup. Whether it was in our mama’s green bean casserole or poured over chicken and rice, Campbell’s had a seat at the table. But as foodies and flavor chasers, we know better now. That can? It had a time and place. But this homemade version? It’s soul-warming, velvety, and seasoned with love—and it’s the one you need to start making from scratch.
In a hilarious and relatable Instagram post, @candaceahawk called out big soup brands while stirring up a rich, savory mushroom base from scratch. “Chile, I eyeballed this recipe and it still came out better than that can!” she said. We felt that in our soul. So here’s your official recipe breakdown of Candace’s viral moment, perfect for adding homemade flair to casseroles, sauces, or serving as a standalone dish.
Ingredients (What You Need)
- Portobello mushrooms, diced
- Butter
- Fresh garlic, minced
- Cornstarch (or flour, if preferred)
- Water
- Heavy cream
- Onion powder
- Garlic powder
- Dried fennel
- Black pepper
- Herbs de Provence
- Salt
Step-by-Step Instructions
1. Prep the Mushrooms
Start by finely dicing your Portobello mushrooms. You want them small enough to blend into the creamy base while still adding texture.
2. Melt the Butter
Place a frying pan over medium heat and melt a generous amount of butter. This is the foundation of your flavor.
3. Cook the Mushrooms
Add the diced mushrooms to the butter and let them sweat down. Stir occasionally and let them release all their juices.
4. Add Garlic
Once your mushrooms are softened, add freshly minced garlic. Stir it in and let it cook for about a minute until fragrant.
5. Thicken with Cornstarch
Sprinkle in a few tablespoons of cornstarch and stir to coat the mushrooms. This will help your soup reach that creamy consistency.
6. Add Water Slowly
Pour in water gradually while mixing. Continue stirring until the mixture begins to thicken into a smooth sauce.
7. Add Cream
Now, pour in a splash of heavy cream. This adds richness and smoothness to the soup base.
8. Season Well
Add your onion powder, garlic powder, dried fennel, black pepper, Herbs de Provence, and salt. Stir everything together to create layers of flavor.
9. Simmer and Thicken
Lower the heat and allow the mixture to simmer. Stir occasionally until the soup thickens to your desired consistency.
10. Store or Serve
Once thick and creamy, pour your soup into a storage container if saving for later, or serve hot as a base for any number of dishes.
Image Source: Instagram @candaceahawk
Pro Tips and Serving Suggestions
This recipe is not just homemade—it’s a whole upgrade. You control the salt, the seasoning, and the texture. Want it thicker for a casserole? Add a touch more cornstarch or let it simmer longer. Looking for a soup-like texture to enjoy with bread? Add a splash more cream or broth.
What makes this even better? You can easily swap the mushrooms for celery, onions, or even diced chicken to create different cream soup bases. And yes—it’s naturally gluten-free if you use cornstarch, so it’s a win for everyone at the table.
Oh, and don’t be afraid to remix the spices. A little smoked paprika or white pepper could take this to a whole new level.
About the Creator
This flavorful moment was brought to us by Candace Hawk—known on Instagram as @candaceahawk. Her take on making homemade cream of mushroom had thousands of people rethinking their pantry staples. She’s not only a storyteller, but also a home cook who knows how to stir it up—literally and figuratively. Tap into her page for more content and real-deal kitchen inspiration.
Watch Video
📹 Watch the original cooking moment on IG here