Cream of Mushroom Soup
This homemade cream of mushroom soup is a comforting, rich dish that showcases the deep, earthy flavor of mushrooms. It begins with sautéed mushrooms, onions, and garlic, which are then simmered in a creamy base made from broth and milk or cream. You can blend the soup for a silky-smooth texture or leave some mushroom pieces intact for extra heartiness. Whether served with crusty bread or used as a base in casseroles and gravies, this classic soup is simple to make and far more flavorful than any canned version.
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
If your mushrooms are particularly large, it’s a good idea to cut them in half before slicing. There's no need to slice them too thin, as mushrooms shrink considerably while cooking and will become tender and bite-sized as they simmer in the soup.
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.
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.