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!
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
This easy soup is comforting, creamy and full of fresh mushrooms!
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Servings: 6 cups
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.
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!
Rosabelle says
My soup is just taste like simply cream and mushroom! Not Anything else it doesn’t taste like onions or any anything or any pepper or salt it just tastes like cooked cream and mushrooms.(I’m not criticrising I’m just a bigginer asking some advice)Mine is completely white and I don’t have chicken broth. So I just replace it with water. I use master gourmet cooking cream for the cream.
Amy says
Hi Rosabelle, using chicken broth adds a lot of flavor to this soup and you substituted water for the chicken broth. Also, cooking cream has a higher fat content than half-and-half (half-and-half is 1/2 part milk and 1/2 part cream). With most recipes (especially soups), feel free to adjust the salt and pepper to your personal preference.
Trish says
Can you make this up ahead and freeze? How long will it keep in the fridge?
Amy says
Hi Trish, this soup will keep in the fridge for about 3 days (stored in an airtight container). If frozen, cream-based soups tend to separate when defrosted and reheated, so I do not recommend freezing. However, I haven’t personally tried it so I can’t say with 100% certainty.
Marilyn says
Delish! I used white button and baby bella mushrooms and extra sweet onions! I eliminated the bay leaf, because I’m not a fan. Nevertheless, your recipe is spot in with taste! Congratulations! So pleased I chose yours!
Amy says
Thank you so much, Marilyn – So glad you enjoyed it!! 🙂
Marilyn says
I am celiac and lactose intolerant so I use gluten free flour and 3% Lactose free milk and it turns out beautifully. I also use fresh garlic! I have made this 3 or 4 times now and just love it. It never lasts long enough to think about freezing it.
Dianne says
Just made this soup….. it’s really GOOD! I added a dash of Sherry to the mushrooms and onions and let the alcohol cook out before adding the broth. And I used herbes de Provence instead of thyme (I was out of thyme!), and added a grating of nutmeg. Really tasty!
Amy says
That sounds absolutely delicious, Dianne! So glad you enjoyed it!
Kathleen says
Quick, easy, delicious, robust soup. Highly recommend.