This homemade Cream of Mushroom Soup is pure comfort in a bowl. Sautéed buttery mushrooms and onions are in a rich, creamy and velvety soup that is prepared in just 30 minutes. You’ll never want to open a can of mushroom soup again after you see just how simple it is to make at home!
If you’re a mushroom lover (like me) you are going to LOVE this soup. It’s chock-full of fresh mushrooms and can be easily adapted to your personal taste. It’s one of my favorite soups to enjoy on a cold day and the leftovers (if you’re lucky enough to have any) reheat beautifully.
Ingredients Notes
- Butter – I use unsalted butter so that I can better control the saltiness.
- Mushrooms – I use baby Bella (cremini) mushrooms, but white mushrooms will work as well (please note that white mushrooms are milder in flavor). I prefer the deeper, meatier flavor of cremini mushrooms in this recipe.
- Yellow onion
- Flour – All-purpose
- Salt
- Black pepper
- Dried thyme – If using fresh thyme, increase the dried amount by three times.
- Garlic powder
- Chicken broth (low sodium) – Chicken stock can also be used.
- 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.
5 Star Review
Wonderful mushroom soup recipe! It’s easy, economical, made with ingredients you probably already have, simple-to-remember and most of all, DELICIOUS!! I’ve looked a long time for a recipe that checks all the boxes…I finally found it!! BIG thumbs UP !!! ~ Sonja
Recipe Variations
- Texture: I prefer the texture of sliced mushrooms in this soup, but feel free to use an immersion blender if you prefer a smoother consistency.
- Make it Vegetarian: Use vegetable broth in place of chicken broth.
- Flavor: As always, feel free to adjust the herbs and seasonings to your personal taste.
Common Questions
I use baby bella or white mushrooms in this recipe, but you can use any variety that you prefer.
Half-and-half is a dairy product that is a blend of equal parts whole milk and cream.
Yes, but it will result in a less creamy soup. I recommend using full-fat milk if you substitute milk for half-and-half.
Storage and Reheating
- Storing leftovers: Once soup has cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat on the stovetop in a saucepan over medium heat (stirring often), or in the microwave for approximately 1 ½ minutes (stirring every 30 seconds).
More Comforting Soups
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 leaves
- ½ teaspoon garlic powder
- 4 cups chicken broth divided
- 1 bay leaf
- 1 cup half-and-half
Instructions
- Melt butter in a 6 quart Dutch oven or soup pot over medium high heat. Add mushrooms and onions and sauté for 4 to 5 minutes, or until tender (stirring frequently).
- 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 (while stirring occasionally). Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
- Reduce heat to maintain a gentle simmer. Pour in half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, to taste (if desired). Remove and discard bay leaf before serving.
Video
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.
- For a smoother texture, carefully use an immersion blender to blend until desired consistency is reached.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2019. Updated with new photos and new text January 2023.
Karen
I have made this several times and it is simple and delicious!
Robin
Where has this been all my life! This is absolutely delicious and so easy! We’ve had it several times since I found this recipe. It is a keeper. I have even changed out the mushrooms with asparagus or spinach, yummy! Thank you for this.
Thank you, Robin – I’m so happy to hear you and your family have been enjoying the soup!
Suzanne Barnes
I have made this soup many times. Everyone loves it. Easy to make and so satisfying.
Susan J Culp
Oh my gosh! Made this thicker for stroganoff. Absolutely amazing. Didn’t need sour cream. It’s my go to now.
Karen Hiscock
I just made this in a double batch, but added a little 1/4 cup sherry and about two handfuls of freshly chopped spinach while sauteeing. Came out fantastic
Caitlyn Eisele
This recipe is wonderful! It’s been a tradition to make this for Christmas Day lunch with my husband’s fresh baked bread for the past few years now. Since breakfast and dinner are so heavy it’s perfect for a lighter lunch. And great for cold weather months! Absolutely recommend making this!
Thank you so much, Caitlyn! I’m so happy to hear you and your family have enjoyed the soup!
Jeanne
Fantastic recipe. Easy and fast. Restaurant quality!
MaryAnn
This is a quick and easy mushroom soup! Made this today to go with roast beef sandwiches. Wasn’t too sure about the bayleaf, but made it as the recipe stated and we love it. Will definitely be making it again!
Thank you, MaryAnn – I’m so happy you enjoyed it!
Sara
This soup was delicious and easy to make! Lasted a long time!