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Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sautéed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can’t stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time.
It’s a mushroom lovers soup dream come true. Serve this scrumptious soup with a side of Homemade Parker House Rolls, and some vegetables that are either Stir Fried or Air Fried for a complete yummy meal.
Creamy Mushroom Soup
Soup on a cold night, just warms the soul and this soup is no different. With buttery sauteed mushrooms and onions, then simmered in a perfectly seasoned cream sauce, it’s a mega power comfort food in a bowl. Grab a crusty loaf of bread and salad and dinner is made!
With easy to find, pantry staples, this soup is easy to make and so flavorful. The mushrooms have a great earthy savory flavor that just hits the spot. If you love mushrooms, you are going go insane over this indulgent dish.
Mushroom Soup Ingredients
- Butter: For sauteing the onion and mushrooms, add loads of flavor
- Onion: Dice the onion for best texture
- Baby Bella Mushrooms: Sliced
- Flour: For thickening
- Italian Seasoning: One of my go to blends, amazing flavors all in one spice
- Fresh Thyme: Adds an extra punch of flavor
- Garlic: Garlic and mushrooms are made to go together.
- Salt and Pepper: Add to taste but don’t under season
- Chicken Broth: Creates a mild broth
- Heavy Cream: The creaminess is divine
How to Make Cream of Mushroom Soup
This is a fairly straight-forward simple recipe to make!
- Saute: In a large pot add the butter, onion and mushrooms. Saute over medium heat till tender
- Season: Add in the flour, Italian Seasoning, thyme garlic and salt and pepper and stir until coated.
- Simmer: Add in the chicken broth and simmer over medium high heat for 5-7 min. Add in the heavy cream and let simmer for 3-5 min. more.
Tips for the Best Cream of Mushroom Soup
This is quick and easy but there are a few tips to make it even better.
- Mushrooms: I used baby bella mushrooms but you can also use cremini or white button mushrooms. Or a mixture of mushrooms works and adds a blend of flavors
- Slicing: Buy pre sliced mushrooms to save time. But if you have time slice your own. This helps make sure the mushrooms are the same thickness and will cook at the same rate. You may have to trim the pre-sliced mushrooms if some are too big.
- Cream: Heavy cream adds incredible richness, but you can substitute half and half and have excellent results.
- Saute: Don’t under saute the mushrooms. You want a deep color on the mushrooms, and caramelization. This creates the best flavor.
- Blend it: If you want a smooth creamy soup, once it’s simmered use an immersion blender or place in batches in your blender leaving the small opening on top open and covering with a paper towel and blend to desired texture.
Storing any Leftovers
If there are any leftovers, they make great lunches and other meals!
- Fridge: Store in an airtight container in the fridge for up to 4 to 5 days.
- Ideas: Reheat the soup either on the stove top or the microwave. It’s perfect served over rice or pasta or blended and stirred into casseroles for an easy meal.
- Freeze: Cream based do not usually freeze well. They can become grainy. If you want to freeze it, freeze it before adding the cream.
More Mushroom Recipes to Love
Mushrooms are a polarizing vegetable. You either love them or you don’t. If you love them, here are some amazing recipes to try!
- Easy Beef Cube Steak with the BEST Mushroom Gravy
- One Pot Creamy Chicken Mushroom Florentine
- Creamy Shrimp and Mushroom Pasta
- Sausage Stuffed Mushrooms
- Honey Balsamic Garlic Mushrooms
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Cream of Mushroom Soup
Ingredients
- 1 tablespoon butter
- 1 small diced onion
- 1 pound sliced baby Bella mushrooms
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme
- 3 cloves minced garlic
- salt and pepper
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- In a large pot add the 1 tablespoon butter, 1 small diced onion, and 1 pound sliced baby Bella mushrooms. Cook over medium-high heat until tender.
- Whisk in the ¼ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon fresh thyme, 3 cloves minced garlic, and salt and pepper. Stir until everything is coated.
- Add in the 4 cups chicken broth and simmer over medium-high heat for 5-7 minutes. Add in the 1 cup heavy cream and let simmer for 3-5 more minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you also put up a cream of chicken soup recipe? Thanks in advance.
Kathleen, I’ve got you covered! Click on this link for my cream of chicken soup recipe!
I was making a roast tonight and my family recipe calls for a large family-size can of Cream of Mushroom soup, but all I had in my pantry was a small can. I was looking for a cream-based recipe to substitute with and found this one. Since I need a more concentrated soup mixture for my roast, I made a couple of changes: using Knorr chicken bouillon powder, I used 4 cups worth of bouillon (4 tsp) but I only used 3.5 cups of water. I also doubled the flour to half a cup. I used two 4 oz cans of mushroom stems and pieces, drained and chopped. When I tasted the soup before pouring it over the roast, I almost decided to have the soup for dinner instead of roast (I even told my wife so). It was the perfect addition to roast recipe.
Thank you so much ?? I live in denmark and her we cant bye the canned version, and i often had wanted to use in in my slowcooker
There was a restaurant here that served cream of mushroom soup that was simple and so amazing. It’s gone now and I’ve looked and looked for a replacement, it seems this soup isn’t a very popular dish, with no success, until now.
This is exactly how I remembered it and now I can make it anytime I want!
Thank you so much for this recipe!
I did add cooked black rice when I reheated the leftovers the next day, adds even more goodness to it and makes it a little heartier, but it is excellent on its own.
I added a 4th of a cup of dry sherry wine while I was sauté in the mushrooms and then added two beef bullion cubes with the chicken broth and used half-and-half instead of heavy cream it was delicious
This recipe came together very quickly and easily. I had to leave out the garlic because of a medical condition I have, but the soup is still delicious! The mushroom taste is sublime and the herbs do not overpower it, but do complement it well. We ate it with a French bâtard loaf with butter. Definitely will be a repeat on our menu!
Made this soup last week and my family are still raving about it.
My wife always complains about me not cleaning up after me when I cook but I got nothing but praise after this effort.
Will be making it again today as it’s the best antidote to the winter weather
I love to have healthy soups for dinner and keep on trying out new recipes. I came across your blog and just loved the recipe and gonna try out this awesome super delicious soup. Thanks for the recipe!!