So rich, savory and satisfying… this easy homemade Cream of Mushroom Soup is pure comfort in a bowl!
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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!
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.
Is this soup vegetarian?
This recipe calls for chicken broth, but vegetable broth can most certainly be used to make this vegetarian.
As always, feel free to adjust the herbs and seasonings to your personal preference. ENJOY! 
Cream of Mushroom Soup
Prep Time: 5 minutes- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 cups 1x
- Category: Soup
- Cuisine: American Scale
Prep Time:
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Print Recipe
Pin RecipeIngredients
- 3 tablespoons butter
- 1 pound sliced fresh baby bella mushrooms
- 1/2 cup chopped yellow onion
- 1/2 cup all-purpose flour
- 4 cups chicken broth, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon dried thyme
- 1/2 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 4-5 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 1-2 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.
Arthur in the Garden says
February 6, 2019 at 9:47 amYummy!
Amy @ The Blond Cook says
February 7, 2019 at 11:30 amThanks, Arthur! 🙂
Clarice Edmonson says
February 6, 2019 at 8:35 pmThis mushroom soup is simply the best and easiest! No more cans for me. I love your recipes but this one stole first prize as I love mushrooms. Thank you!
Amy @ The Blond Cook says
February 7, 2019 at 11:32 amThanks so much, Clarice! 🙂
Valerie | Valerie's Kitchen says
February 9, 2019 at 11:22 amSO much better than the can! Downright dreamy!
★★★★★
Amy @ The Blond Cook says
February 10, 2019 at 9:56 amThank you, Valerie! 🙂
Karla Walters says
February 16, 2019 at 4:18 pmSimple and Delicious!! I have to use Reduced Sodium Broth and this STILL was Awesome! My new favorite!
★★★★★
Amy @ The Blond Cook says
February 18, 2019 at 9:50 amThanks so much, Karla… so happy you enjoyed the soup! 🙂
Ian Ooi says
February 20, 2019 at 1:04 pmWhat’s a half and half?
Amy @ The Blond Cook says
February 21, 2019 at 11:35 amHi Ian, half and half has more milk fat than regular milk. You can substitute whole milk for half and half, it just won’t be as rich. Hope you enjoy the soup! 🙂
Dina says
February 20, 2019 at 8:56 pmMy favorite soup its mushroom but this recipe this soup its crazy crazy delicious so easy to make
★★★★★
Amy @ The Blond Cook says
February 21, 2019 at 11:29 amThanks so much, Dina! So happy you enjoyed it! 🙂
Greg says
August 16, 2019 at 11:46 amCan you freeze this. I’ve got fresh mushrooms now in summer but would love this in winter.
Amy @ The Blond Cook says
August 17, 2019 at 8:15 amHi Greg, I wouldn’t recommend freezing this soup. Cream-based soups tend to separate when defrosted and reheated. I hope you enjoy it! 🙂
Theresa says
August 16, 2019 at 4:41 pmCan I use coconut milk in lieu of half and half?
★★★★★
Amy @ The Blond Cook says
August 17, 2019 at 8:12 amHi Theresa, I haven’t tested this recipe with coconut milk so I can’t say with certainty. It will probably not be as creamy and thick. Let us know how it turns out if you try it! 🙂