This Cream of Mushroom Soup is rich, smooth, and made completely from scratch with butter, fresh mushrooms, cream, and simple seasonings. It's a cozy, homemade version that delivers deep mushroom flavor without relying on canned soup.
A Quick Look at the Recipe
✅ Recipe Name: Cream of Mushroom Soup
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Mushrooms, onion, butter, chicken broth, heavy cream
📖 Dietary Info: Vegetarian option; gluten-free option
👌 Difficulty: Easy - one pot stovetop soup
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Slowly cooking the mushrooms and onions builds a savory base, while a quick simmer and blend create a creamy texture that can be smooth or slightly chunky depending on your preference. Finished with heavy cream, this soup is comforting enough to serve on its own and versatile enough to use in casseroles or sauces.
If you enjoy cozy soups like this, you might also like our Cream of Celery Soup, New England Clam Chowder, or Lentil Vegetable Soup. These easy soup recipes are perfect for cooler nights and pair well with crusty bread or simple sides.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Cream of Mushroom Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Cream of Mushroom Soup:
- Recipe Notes & Tips:
- How to Store:
- Cream of Mushroom Soup FAQs:
- More Soup Recipes You'll Love
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- Cream of Mushroom Soup
Why You'll Love this Cream of Mushroom Soup:
Rich, Homemade Flavor: Cooking the mushrooms and onions slowly builds deep, savory flavor that you just don't get from canned soup.
Creamy, Customizable Texture: Blend the soup until completely smooth or leave it slightly chunky depending on how you like it.
Simple Ingredients: Made with basic pantry staples and fresh mushrooms, this soup is easy to make from scratch.
Versatile and Comforting: Enjoy it on its own with bread, or use it as a base for casseroles, sauces, or other recipes.
Key Ingredients:
- mushrooms. Cremini, baby bella, or white mushrooms all work. A mix adds deeper, more complex flavor.
- garlic cloves. Enhances the earthy mushroom flavor, add more if you love garlic.
- chicken broth. Chicken Bone Broth adds flavor while thinning the soup to the right texture. Vegetable broth can be used for a vegetarian version.
- heavy cream. Makes the soup rich and silky; half-and-half can be used for a lighter option.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Vegetarian Option: Use vegetable broth in place of chicken broth to keep the soup fully vegetarian.
- Different Mushrooms: Cremini, baby bella, or a mix of mushrooms can be used for a deeper, more robust flavor.
- Herb Swap: Fresh thyme can be used instead of dried, or substitute rosemary or sage for a slightly different flavor profile.
- Extra Creamy: Add an extra splash of heavy cream at the end for a richer soup.
- Texture Variation: Blend only part of the soup if you prefer a chunkier texture with pieces of mushrooms throughout.
How to Make Cream of Mushroom Soup:
- Step 1: In a large pot, melt the butter over medium heat. Add the sliced mushrooms and diced onion. Cook for 8-10 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 2: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes.
- Step 3: Add the thyme, salt, and pepper. Slowly pour in the chicken broth while stirring to avoid lumps.
- Step 4: Bring to a gentle simmer and cook for 5-7 minutes, letting the soup thicken.
- Step 5: Use an immersion blender to puree the soup to your desired texture, smooth or slightly chunky.
- Step 6: Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes (do not boil). Taste and adjust seasoning if needed.
Recipe Notes & Tips:
- Cook the Mushrooms Fully: Let the mushrooms cook until they release their moisture and begin to brown. This step builds the deep, savory flavor that makes the soup taste rich and homemade.
- Stir the Flour Well: Make sure the flour fully coats the vegetables before adding the broth to prevent lumps in the soup.
- Add Broth Slowly: Pouring in the broth gradually while stirring helps keep the soup smooth as it thickens.
- Blend Carefully: Use an immersion blender directly in the pot, or blend in batches if using a countertop blender, until you reach your desired texture.
- Do Not Boil After Adding Cream: Keep the heat low once the cream is added to avoid curdling and maintain a silky texture.
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How to Store:
Refrigerator: Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from separating.
Freezer: Freezing is not recommended, as the cream based soup can separate and change texture once thawed.
Cream of Mushroom Soup FAQs:
It can be. Use vegetable broth instead of chicken broth to make this soup fully vegetarian.
Yes. This homemade version works well as a replacement for canned cream of mushroom soup in casseroles, sauces, and baked dishes. The texture and flavor are richer, so you may not need additional seasoning.
Grainy texture can happen if the soup is boiled after adding the cream or blended too aggressively. Keep the heat low once the cream is added and blend just until smooth.
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Cream of Mushroom Soup
Ingredients
- ¼ cup butter
- 24 ounces mushrooms, sliced
- 1 cup onion, diced
- 3 garlic cloves, minced
- ¼ cup flour
- 1 ½ cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup heavy cream
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced mushrooms and diced onion. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the onions are soft. Add the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes. Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 5-7 minutes, letting the soup thicken.
- Use an immersion blender to puree the soup to your desired texture, smooth or slightly chunky.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes (do not boil).
- Taste and adjust seasoning if needed. Serve warm, with extra sautéed mushrooms or fresh thyme on top if you'd like.
Nutrition
Notes
- Cook the Mushrooms Fully: Let the mushrooms cook until they release their moisture and begin to brown. This step builds the deep, savory flavor that makes the soup taste rich and homemade.
- Stir the Flour Well: Make sure the flour fully coats the vegetables before adding the broth to prevent lumps in the soup.
- Add Broth Slowly: Pouring in the broth gradually while stirring helps keep the soup smooth as it thickens.
- Blend Carefully: Use an immersion blender directly in the pot, or blend in batches if using a countertop blender, until you reach your desired texture.
- Do Not Boil After Adding Cream: Keep the heat low once the cream is added to avoid curdling and maintain a silky texture.
Carrie says
Such a warm and creamy bowl of comfort!
Kae says
I love using this instead of canned soup for my beef stroganoff recipe