Cream of Mushroom Soup
See my guide on how to use an Instant Pot.
This Cream of Mushroom Soup is ultra creamy, perfectly seasoned, and full of fresh mushroom flavor. It’s quick and easy to make using simple, wholesome ingredients.
Cream of Mushroom Soup
This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.
Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.
Ingredients You’ll Need
Here’s a look at the ingredients you’ll need. Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Butter: Adds richness and flavor to the soup.
- Yellow Onion and Garlic: For depth of flavor.
- Cremini Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a deep, earthy flavor that is so delicious in this mushroom soup recipe. Since mushrooms are the star ingredient in this soup, you want the bolder, more complex flavor of creminis vs. white button mushrooms.
- Flour: All-purpose flour is used to thicken the soup.
- Vegetable Broth: Use low sodium vegetable broth so that you can better control the amount of salt in the finished dish. You can substitute chicken broth if desired, but the soup will no longer be vegetarian.
- Dried Thyme, Salt and Pepper: To season the soup. The thyme enhances the earthy flavor of the mushrooms. You can use a few sprigs of fresh thyme instead of dried, just remove the thyme stems before serving the soup.
- Heavy Cream: Makes the soup luxuriously rich and creamy.
Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
How to Make Cream of Mushroom Soup
The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.
Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.
Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.
Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.
Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.
Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.
Can You Make it Without Cream?
If you prefer a mushroom soup recipe without cream, you can substitute whole milk or half and half for the heavy cream. Just be sure to heat the soup gently over low heat after adding the milk or half and half, and do not let it come to a boil to prevent curdling.
To make dairy-free cream of mushroom soup, omit the cream and use 2 tablespoons of olive oil in place of the butter.
- With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
- With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
- With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
- As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.
How to Store
This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.
This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.
Cream of Mushroom Soup
- 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
- Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
- Add the garlic and flour and cook for 1 minute, stirring.
- Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
- Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
- Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.
- If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
- Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.