This homemade Cream of Mushroom Soup is pure comfort in a bowl. Sautéed buttery mushrooms and onions are in a rich, creamy and velvety soup that is prepared in just 30 minutes. You’ll never want to open a can of mushroom soup again after you see just how simple it is to make at home!
If you’re a mushroom lover (like me) you are going to LOVE this soup. It’s chock-full of fresh mushrooms and can be easily adapted to your personal taste. It’s one of my favorite soups to enjoy on a cold day and the leftovers (if you’re lucky enough to have any) reheat beautifully.
Ingredients Notes
- Butter – I use unsalted butter so that I can better control the saltiness.
- Mushrooms – I use baby Bella (cremini) mushrooms, but white mushrooms will work as well (please note that white mushrooms are milder in flavor). I prefer the deeper, meatier flavor of cremini mushrooms in this recipe.
- Yellow onion
- Flour – All-purpose
- Salt
- Black pepper
- Dried thyme – If using fresh thyme, increase the dried amount by three times.
- Garlic powder
- Chicken broth (low sodium) – Chicken stock can also be used.
- 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.
5 Star Review
Wonderful mushroom soup recipe! It’s easy, economical, made with ingredients you probably already have, simple-to-remember and most of all, DELICIOUS!! I’ve looked a long time for a recipe that checks all the boxes…I finally found it!! BIG thumbs UP !!! ~ Sonja
Recipe Variations
- Texture: I prefer the texture of sliced mushrooms in this soup, but feel free to use an immersion blender if you prefer a smoother consistency.
- Make it Vegetarian: Use vegetable broth in place of chicken broth.
- Flavor: As always, feel free to adjust the herbs and seasonings to your personal taste.
Common Questions
I use baby bella or white mushrooms in this recipe, but you can use any variety that you prefer.
Half-and-half is a dairy product that is a blend of equal parts whole milk and cream.
Yes, but it will result in a less creamy soup. I recommend using full-fat milk if you substitute milk for half-and-half.
Storage and Reheating
- Storing leftovers: Once soup has cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat on the stovetop in a saucepan over medium heat (stirring often), or in the microwave for approximately 1 ½ minutes (stirring every 30 seconds).
More Comforting Soups
Cream of Mushroom Soup
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 leaves
- ½ teaspoon garlic powder
- 4 cups chicken broth divided
- 1 bay leaf
- 1 cup half-and-half
Instructions
- Melt butter in a 6 quart Dutch oven or soup pot over medium high heat. Add mushrooms and onions and sauté for 4 to 5 minutes, or until tender (stirring frequently).
- 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 (while stirring occasionally). Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
- Reduce heat to maintain a gentle simmer. Pour in half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, to taste (if desired). Remove and discard bay leaf before serving.
Video
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.
- For a smoother texture, carefully use an immersion blender to blend until desired consistency is reached.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2019. Updated with new photos and new text January 2023.
Debby
Wow! Made this for dinner tonight. It is delicious! And so easy.
Loved it! Thanks for the recipe it’s a keeper!
Terri
I plan to make this soup this coming weekend! In your recipe ~ it calls for 1 pound sliced mushrooms ~ how many cups would that equal of sliced mushrooms?
Thanks in advance!!
Amy @ The Blond Cook
Hi Terri, it’s approximately 6 cups sliced mushrooms. I hope you enjoy the soup!
Terri
Thank you so much for your time Love! I will let you know how it turns out! Have the best day!!
Linda Smith
This soup is the best. No more cans for us. Thank you.
Amy @ The Blond Cook
So glad you enjoyed it, Linda… thank you! 🙂
MD
Tried it for my family and it was so delicious! Thanks for such a great recipe!
Todd
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.
Donna
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.
Angie
About how long could this keep? If I made this now, would it keep for a week to use in a casserole for Thanksgiving?
Amy @ The Blond Cook
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.
Mare
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?
Theresa
Can I use coconut milk in lieu of half and half?
Amy @ The Blond Cook
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! 🙂
Greg
Can you freeze this. I’ve got fresh mushrooms now in summer but would love this in winter.
Amy @ The Blond Cook
Hi Greg, I wouldn’t recommend freezing this soup. Cream-based soups tend to separate when defrosted and reheated. I hope you enjoy it! 🙂
Dina
My favorite soup its mushroom but this recipe this soup its crazy crazy delicious so easy to make
Amy @ The Blond Cook
Thanks so much, Dina! So happy you enjoyed it! 🙂
Ian Ooi
What’s a half and half?
Amy @ The Blond Cook
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! 🙂
Karla Walters
Simple and Delicious!! I have to use Reduced Sodium Broth and this STILL was Awesome! My new favorite!
Amy @ The Blond Cook
Thanks so much, Karla… so happy you enjoyed the soup! 🙂
Debbie Burke
I am also on a low sodium diet and use no salt bbroth. Delicious
Valerie | Valerie's Kitchen
SO much better than the can! Downright dreamy!
Amy @ The Blond Cook
Thank you, Valerie! 🙂
Clarice Edmonson
This 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
Thanks so much, Clarice! 🙂
Arthur in the Garden
Yummy!
Amy @ The Blond Cook
Thanks, Arthur! 🙂