So rich, savory and satisfying… this easy homemade Cream of Mushroom Soup is pure comfort in a bowl!
If you’re a mushroom lover (like me) you are going to LOVE this soup. It’s chock-full of fresh mushrooms in a rich, savory and creamy broth. The best part is that it’s ready in under 30 minutes. You’ll never want to buy canned soup again!
Ingredients Notes
- Butter – I use unsalted butter so that I can better control the saltiness.
- Mushrooms – I used baby bella (cremini) mushrooms, but white mushrooms will work as well.
- Yellow onion
- Flour – all-purpose
- Salt
- Black pepper
- Dried thyme
- Garlic powder
- Chicken broth – vegetable broth can be substituted for chicken broth to make it vegetarian.
- Bay leaf
- Half-and-half – heavy cream can be substituted for a creamier consistency, but I find that half-and-half is plenty creamy enough.
How to Prepare
Following is a brief overview – please see the recipe card for full detailed instructions.
Step 1: Melt butter in a Dutch oven or soup pot. Add mushrooms and onions and sauté until tender.
Step 2: Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.
Step 3: Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for 1 to 2 minutes, or until thickened.
Step 4: Reduce heat to maintain a gentle simmer. Pour in half-and half and stir to combine. Simmer for 10 minutes, stirring occasionally. Season with additional salt and pepper (if desired). Remove and discard bay leaf before serving.
Storing
Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
As always, feel free to adjust the herbs and seasonings to your personal preference. ENJOY!
More Creamy Soups You’ll Love
- Creamy Chicken and Mushroom Soup
- Creamy Tomato Basil Soup
- Bacon, Shrimp and Corn Chowder
- Creamy Reuben Soup
Cream of Mushroom Soup
Ingredients
- 3 tablespoons butter unsalted
- 1 pound fresh baby bella (cremini) mushrooms cleaned and sliced
- ½ cup chopped yellow onion
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups chicken broth divided
- 1 bay leaf
- 1 cup half and half
Instructions
- Melt butter in a Dutch oven or soup pot over medium high heat. Add mushrooms and onions and saute for 4 to 5 minutes, or until tender.
- Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.
- Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
- Reduce heat to maintain a gentle simmer. Add half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.
Notes
- Vegetable broth can be substituted for chicken broth.
- White mushrooms can be substituted for baby bella.
- Once cooled, store in in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Kathleen says
Fantastic tasty soup
Maria says
This turned out delicious!! I think next time I will double the recipe for more servings
Michelle Leigh Brighton says
I made this cream of mushroom soup, and didn’t change a thing except to add a little more mushrooms. The flavor of the soup is beyond words. Thank you for the recipe