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!
More Creamy Soups You’ll Love
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
- 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.
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!
Jan says
Love this recipe! This is what cream of mushroom soup is supposed to taste like!
Amy says
Thank you, Jan – so glad you enjoyed it!
Cindy Guerrieri says
So easy to make and my husband loves it!
Rachel says
Excellent and easy. I upped the mushrooms to 1.5 lbs. The only other change I made was to set aside 1/3 of the cooked mushrooms. When the soup was finished, I used an immersion blender to blend everything together. I then added back the 1/3 reserved mushrooms and heated again before serving.
Amy says
That sounds delicious, Rachel! So glad you enjoyed it!
Robin says
Delicious!
Tim kinder says
Just made it for dinner and the family loved it.
Marie S says
So easy to make, took less than 20 minutes to pull together since I used presliced mushrooms. Followed the recipe exactly, except I didn’t have half and half, so used half 1% milk and half heavy cream. Used about a cup total of this mixture and got the perfect consistency for our liking. I also added the dry thyme to the mushroom/onion mixture to bloom the herb a bit. Perfect for Sunday lunch with good bread in a snowstorm!
Amy says
Thank you for sharing, Marie – that sounds delicious and I’m so glad you enjoyed it! Sounds perfect for a cold snowy day! 🙂
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.
Donna says
I wanted to make a soup to go along with a BLT sandwich and this soup was so phenomenal! I was so easy to make and I will never use Campbell soup again!
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.