Name: Cream of Mushroom Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 tablespoons butter; 1 pound fresh baby bella mushrooms (sliced); ½ cup chopped yellow onion; ½ cup all-purpose flour; 4 cups chicken broth (divided); ½ teaspoon kosher salt; ½ teaspoon black pepper (freshly cracked ); ½ teaspoon dried thyme; ½ teaspoon garlic powder; 1 bay leaf; 1 cup half and half

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So rich, savory and satisfying… this easy homemade Cream of Mushroom Soup is pure comfort in a bowl!

Soup in a white bowl on a plate with a spoon and a slice of bread.

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!

Sliced fresh mushrooms in a clear glass bowl.

What Type of Mushrooms to Use in this Soup

I used baby bella mushrooms in this recipe, but feel free to use any type or mixture of mushrooms.

Cream of mushroom soup in a white bowl on a plate with a spoon.

Is This Soup Vegetarian?

This recipe calls for chicken broth, but vegetable broth can most certainly be used to make this vegetarian.

Cream of mushroom soup in a white dutch oven with a wooden spoon.

As always, feel free to adjust the herbs and seasonings to your personal preference. ENJOY!

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Cream of Mushroom Soup

This easy soup is comforting, creamy and full of fresh mushrooms!

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: cream of mushroom soup, homemade cream of mushroom soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: cups

Author: Amy

Ingredients

3 tablespoons butter
1 pound fresh baby bella mushrooms sliced
½ cup chopped yellow onion
½ cup all-purpose flour
4 cups chicken broth divided
½ teaspoon kosher salt
½ teaspoon black pepper freshly cracked
½ teaspoon dried thyme
½ teaspoon garlic powder
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 large measuring cup or small 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. Remove and discard bay leaf before serving.