There’s something undeniably cozy about a warm bowl of homemade Cream of Mushroom Soup. With its deep, savory flavor and velvety texture, this soup is both nostalgic and elevated. It’s built from simple, wholesome ingredients—mushrooms, onions, garlic, broth, and cream—and delivers an earthy richness that no canned version can match. Whether you’re enjoying it as a starter, a light lunch, or using it as a base for casseroles and sauces, this recipe brings warmth and elegance to your table. 💛
Why You’ll Love This Mushroom Soup 🍽️
✅ Creamy & Rich – Smooth texture with hearty mushroom flavor
✅ Versatile – Serve it on its own or as a creamy base in other recipes
✅ Simple Ingredients – No preservatives, just real food
✅ Customizable Texture – Blend it all or leave mushroom pieces for added heartiness
✅ Ready in 30 Minutes – Quick comfort food win ⏱️
Ingredients You’ll Need 🛒
- 4 tablespoons unsalted butter – For richness and depth 🧈
- ½ cup finely chopped yellow onion – Brings sweetness and aroma 🧅
- 16 oz cremini mushrooms, sliced – Earthy, meaty, and flavorful 🍄
- 3 cloves garlic, minced – For bold savory notes 🧄
- ¼ cup all-purpose flour – Helps thicken the soup without lumps
- 2 cups low-sodium vegetable or chicken broth – Use your favorite base
- ½ teaspoon dried thyme – A warm, woodsy flavor that pairs perfectly with mushrooms 🌿
- ½ teaspoon salt + ¼ teaspoon black pepper – Classic seasoning combo
- ½ cup heavy cream – For a luxurious, velvety finish
- Fresh parsley, chopped (optional) – A bright garnish to finish
How to Make Cream of Mushroom Soup 🧑🍳
Step 1: Sauté the Base
In a Dutch oven or medium saucepan, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Cook for 7–8 minutes, stirring occasionally, until the mushrooms are browned and the onions are soft.
Step 2: Add Garlic & Flour
Stir in the garlic, then sprinkle the flour over the mixture. Cook while stirring for 1 minute—this forms a roux that will thicken the soup.
Step 3: Add Broth & Seasonings
Gradually whisk in the broth to prevent lumps. Stir in dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5–10 minutes, stirring frequently, until the soup thickens.
Step 4: Stir in Cream
Lower the heat and pour in the heavy cream. Let it simmer gently for 2–3 minutes until well blended and silky smooth.
Step 5: Blend (Optional)
For a perfectly smooth soup, blend it using an immersion blender directly in the pot. For a chunkier texture, blend just half or skip this step entirely.
Step 6: Serve & Garnish
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and a side of crusty bread or crackers. 🥖✨
Tips & Variations 💡
- Use Mixed Mushrooms – Combine cremini, shiitake, or button mushrooms for deeper flavor
- Make It Vegan – Use olive oil instead of butter and full-fat coconut milk instead of cream 🥥
- Thicker Texture? – Let it simmer uncovered a few extra minutes
- Add Umami Boost – A dash of soy sauce or miso paste adds incredible depth
- Want More Texture? – Sauté extra mushroom slices separately and stir them in after blending
Storage & Make-Ahead Tips 🧊
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: This soup freezes well for up to 3 months—cool completely before storing
- Reheat: Warm gently on the stove over low heat while stirring for the best texture. Avoid boiling once the cream has been added
FAQs About Cream of Mushroom Soup ❓
Q: Can I use milk instead of heavy cream?
A: Yes, whole milk will work, but the soup will be slightly thinner and less rich.
Q: Is it okay to blend the whole soup?
A: Absolutely! For a smooth and elegant finish, use an immersion or countertop blender.
Q: What kind of mushrooms work best?
A: Cremini are ideal for flavor and texture, but white button or a mix of wild mushrooms also work great.
Q: Can I double the recipe?
A: Yes—just use a large enough pot and increase all ingredients proportionally.
Final Thoughts 🍄💬
Cream of Mushroom Soup is the kind of dish that instantly makes you feel cared for. Rich, savory, and deeply satisfying, it wraps you in warmth and delivers pure comfort with every spoonful. This homemade version is so much more than a side—it’s a star in its own right. Whether you serve it as an appetizer at a dinner party, enjoy it with toasted sourdough on a quiet night in, or use it to elevate your next casserole, it brings both rustic charm and refined flavor to the table.
The beauty of this soup lies in its adaptability. Want it rustic? Keep the mushroom pieces chunky. Prefer it smooth and elegant? Blend it until silky. Craving something indulgent? Add extra cream or butter. Watching your dairy? Swap in coconut milk for an earthy vegan version. It’s a recipe that molds to your mood and pantry, always coming out delicious. 💫
So next time you’re tempted to grab a can from the store, remember—you can make something so much better at home, and it won’t take more than 30 minutes. This recipe brings out the very best of humble mushrooms and elevates them into a meal that feels gourmet, wholesome, and made with love. 🍲✨
Short version
Cream of Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- 16 ounces cremini mushrooms sliced*
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups low sodium vegetable broth or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- chopped fresh parsley optional for serving
Instructions
- Melt the butter in a medium saucepan or Dutch oven set over medium heat. Once the butter has fully melted and begins to bubble gently, add the diced onion and sliced mushrooms. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are soft and the mushrooms have released their moisture and begun to brown slightly. This step develops a deep, savory base for the soup.
- Add the minced garlic and sprinkle in the flour, stirring constantly for 1 minute. The flour will absorb the butter and juices, creating a roux that helps thicken the soup without clumping.
- Gradually pour in the broth, stirring as you go to keep the mixture smooth. Once the liquid is fully incorporated, stir in the dried thyme along with a pinch of salt and black pepper. Bring the soup to a gentle simmer and cook for 5 to 10 minutes, stirring often, until it begins to thicken into a creamy consistency.
- Lower the heat and stir in the heavy cream. Let the soup cook at a very low simmer for another 2 to 3 minutes, continuing to stir so the cream blends evenly and the texture becomes silky. Taste and adjust the seasoning with additional salt or pepper as needed.
- Remove the pot from the heat and serve warm, optionally garnished with a sprinkle of chopped fresh parsley. This homemade cream of mushroom soup is delicious on its own or can be used as a flavorful substitute in any recipe that calls for canned cream of mushroom soup.
Notes
This recipe yields approximately 3 and a half cups of soup, which is perfect for about four smaller servings. If you’re cooking for a larger group or want leftovers, the recipe can easily be doubled without any changes to the process.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through for best texture and flavor.
