The Blond Cook

Serving Up Cooking Simplicity

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Cream of Mushroom Soup

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

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

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

Cream of Mushroom Soup

★★★★★

5 from 9 reviews

  • Author: Amy @ The Blond Cook
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups
Print Recipe

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: Soup
  • Cuisine: American

Keywords: cream of mushroom soup, homemade cream of mushroom soup

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

Reader Interactions

Comments

  4. Karla Walters says

    Simple and Delicious!! I have to use Reduced Sodium Broth and this STILL was Awesome! My new favorite!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi 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! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Greg, I wouldn’t recommend freezing this soup. Cream-based soups tend to separate when defrosted and reheated. I hope you enjoy it! 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi 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! 🙂

      Reply

  9. Mare says

    Love the soup. 1st time ever attempting this kind of soup and was very pleased of the outcome. Do you have any of the nutritional information on this soup?

    ★★★★★

    Reply

  10. Donna says

    East AND delicious! Used shallots as I didn’t have an onion, and used an immersion blender to make it a cream soup. My grandson, who is almost 2, did a little dance asking for “more num-num-num” after his first taste.
    Thank you, I’ll be making this on a regular basis.

    ★★★★★

    Reply

      • Amy @ The Blond Cook says

        Hi Angie, I’ve never kept/refrigerated this soup for longer than a couple of days so can’t say with 100% certainty any longer than that. However, I wouldn’t recommend keeping it for a week before consuming.

        Reply

  11. Todd says

    This is an excellent recipe . I used 3 cups chicken broth and 1 cup beef..
    Also subsistuded sage for thyme and added 2 tablespoon of
    Worcestershire to take it up a notch.

    ★★★★★

    Reply

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