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    Home » Recipes » Soups » Cream of Mushroom Soup

    Cream of Mushroom Soup

    Published: January 1, 2020 · Modified: Feb 3, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This homemade Cream of Mushroom Soup recipe is so easy to make from scratch with a few simple ingredients. This soup is full of flavor and tastes much better than soup from a can! Full of tender and savory mushrooms, this soup is irresistibly rich, creamy, and earthy.

    A bowl of cream of mushroom soup with fresh thyme on top and scattered around with a pot of soup in the background.
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    Pinterest graphic of a bowl of cream of mushroom soup with a spoonful lifted out.
    Pinterest graphic of a bowl of cream of mushroom soup with a glass of wine and a white pot in the background.
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    Full of deep earthy flavor, this cream of mushroom soup is a comforting dish for any occasion. You can serve this creamy mushroom soup as a starter, side dish, or main course. Each spoonful you take is full of tender bites of mushroom, making it a cozy and flavorful soup. 

    You only need a handful of simple ingredients to make this soup. While not as quick as opening a can, this mushroom soup comes together very easily and tastes much more delicious. You can really taste the rich and savory mushroom flavors shine through when making this soup from scratch. Everyone will be reaching for seconds. If you want another homemade soup recipe, then try my potato leek soup recipe, split pea soup recipe, or corn chowder recipe. 

    What You Need to Make This Recipe

    Ingredients needed to make cream of mushroom soup.

    Mushrooms — you can make this soup with any mushrooms, such as cremini or button mushrooms. You can also use a blend of various mushrooms and you can read all about different varieties of mushrooms if you want to change up what mushrooms you use. Mushrooms can also be bought pre-sliced to save yourself some time and effort.

    Thyme — fresh thyme adds an earthy flavor to the base of the mushroom soup.

    Flour — adding flour to the mushrooms will thicken the soup. If you’d like to make the soup gluten-free, then you should use gluten-free flour. 

    Broth — use homemade or store-bought chicken broth. 

    Heavy cream — finishing off the soup with heavy cream will create a creamy consistency and thicken the soup.

    How to Make Cream of Mushroom Soup

    Set of two photos showing onions, sliced mushrooms, and flour added to a white pot.

    1. In a large pot over medium-high heat, melt the butter. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are tender, about 8 minutes.

    2. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. 

    Set of two photos showing broth and dairy added to a white pot.

    3. Slowly stir in the broth, salt, and pepper. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until thickened, about 15 minutes.

    4. Remove from heat and stir in the cream. Serve immediately. Garnish the creamy mushroom soup with fresh thyme leaves, if desired. 

    Close up of a bowl of cream of mushroom soup with a spoonful lifted up.

    Pro Tips for Making This Recipe

    • The mushroom mixture will get very thick after you add the flour. Don’t panic! It will loosen up when you add the broth. Gradually stirring in the broth will break up the mushroom mixture and allow the flour into incorporated into the broth. If you add it all at once, the soup may be lumpy.
    • This recipe yields a soup with a nice velvety texture thats not too thick. If you want a smoother soup, you can puree it or puree part of the mixture before adding the cream.
    • If you do not have fresh thyme, you can use one-third of the amount of dried thyme in place of fresh thyme.
    • Don’t rush the cooking process of the mushrooms. Take your time to ​​cook the mushrooms until golden brown and caramelized as doing so will add body, flavor, and richness to your soup.
    • I love serving this creamy mushroom soup along with a delicious bread recipe like my dinner roll recipe, French baguette, or homemade garlic bread to make it even more hearty and filling.
    A bowl of cream of mushroom soup with a glass of wine and white pot in the background.

    Frequently Asked Questions

    Can I make this soup vegan?

    You can make this soup vegan with a few simple swaps. Use vegetable broth for the chicken broth, replace butter with olive oil, and use coconut cream instead of heavy cream.

    What type of mushrooms can I use?

    You can use any of your favorite mushrooms, such as cremini mushrooms, button mushrooms, portobello mushrooms, shiitake mushrooms, or even wild mushrooms. You can even rehydrate dried mushrooms! The type of mushrooms you use will affect how strong of a mushroom taste you get in your soup. Using a mixture of different varieties of mushrooms instead of a single variety will make for a more complex-tasting soup.

    How do I store leftovers?

    Once the soup is at room temperature, transfer the creamy mushroom soup to an airtight container. Store in the refrigerator for up to 4 days.

    Can I freeze this soup?

    I do not recommend freezing the finished soup, as the cream can break when thawed. If you want to make a freezer stash, cook according to the recipe, leave out the cream, and freeze in a freezer-safe bag or container for up to 3 months. When reheated, stir in the cream just before serving.

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    If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A bowl of cream of mushroom soup with fresh thyme garnishing the soup and more in the background.
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    5 from 5 votes

    Cream of Mushroom Soup

    All you need are a few simple ingredients to make Cream of Mushroom Soup from scratch! It's rich, creamy, and flavorful. Just what you need when you want a big comforting bowl of soup.
    Course Main Course, Soup
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 6 servings
    Calories 268kcal
    Author John Kanell

    Equipment

    • Large Pot

    Ingredients

    • ¼ cup butter (57g)
    • 1 pound sliced fresh mushrooms 450g
    • 1 onion chopped
    • 4 cloves garlic minced
    • 4 teaspoons chopped fresh thyme
    • 6 tablespoons all-purpose flour (45g)
    • 4 cups chicken broth (960mL)
    • 1½ teaspoons salt
    • ½ teaspoon ground black pepper
    • 1 cup heavy cream (240mL)

    Instructions

    • In a large pot over medium-high heat, melt the butter. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are tender, about 8 minutes.
    • Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Slowly stir in the broth, salt, and pepper. Bring to a boil.
    • Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
    • Remove from heat and stir in the cream. Serve immediately. Garnish with fresh thyme leaves, if desired. Store refrigerated in an airtight container for up to 4 days.

    Notes

    • The mushroom mixture will get very thick after you add the flour. Don’t panic! It will loosen up when you add the broth. Gradually stirring in the broth will break up the mushroom mixture and allow the flour into incorporated into the broth. If you add it all at once, the soup may be lumpy.
    • This recipe yields a soup with a nice velvety texture but not too thick. If you want a smoother soup, you can puree it or puree part of the mixture before adding the cream.
    • If you do not have fresh thyme, you can use one-third of the amount of dried thyme in place of fresh thyme.
    • Don’t rush the cooking process of the mushrooms. Taking your time to ​​cook the mushrooms until golden brown and caramelized, as doing so will add body, flavor, and richness to your soup.
    • I love serving this soup with my dinner rolls, French bread, or garlic bread to make it even more hearty and filling.

    Nutrition

    Calories: 268kcal | Carbohydrates: 13g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 1239mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 887IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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