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    Home » Recipes » Soups and Stews » Cream of Mushroom Soup

    By Amy · Published: Feb 5, 2019 · Updated: Apr 30, 2022 · This post may contain affiliate links. Please read my disclosure policy 58 Comments

    Cream of Mushroom Soup

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    Soup in a white bowl. Overlay text at top of image.
    A closeup of a white bowl of soup with overlay text.

    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.

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

    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.

    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!  

    More Creamy Soups You’ll Love

    • Creamy Chicken and Mushroom Soup
    • Creamy Tomato Basil Soup
    • Bacon, Shrimp and Corn Chowder
    • Creamy Reuben Soup

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    Cream of mushroom soup in a white bowl on a plate with a spoon and a slice of French bread

    Cream of Mushroom Soup

    This easy soup is comforting, creamy and full of fresh mushrooms!
    4.97 from 26 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: 6 cups
    Author: Amy

    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

    Calories: 172kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 789mg | Potassium: 449mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Reader Interactions

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      Recipe Rating




    1. Kathleen says

      January 16, 2022 at 8:16 pm

      5 stars
      Fantastic tasty soup

      Reply
    2. Maria says

      January 06, 2022 at 10:26 am

      5 stars
      This turned out delicious!! I think next time I will double the recipe for more servings

      Reply
    3. Michelle Leigh Brighton says

      December 16, 2021 at 5:03 pm

      5 stars
      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

      Reply
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    Amy (The Blond Cook) with long blonde hair and wearing a pink shirt smiling for the camera.

    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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