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    Home » Recipes » Soups and Stews

    By Amy · Published: Feb 5, 2019 · Updated: Apr 30, 2022 · This post may contain affiliate links. Please read my disclosure policy 61 Comments

    Cream of Mushroom Soup

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    Soup in a white bowl. Overlay text at top of image.
    A closeup of a white bowl of soup with overlay text.

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

    Soup in a white bowl on a plate with a spoon and a slice of 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.

    Ingredients Notes

    • Butter – I use unsalted butter so that I can better control the saltiness.
    • Mushrooms – I used baby bella (cremini) mushrooms, but white mushrooms will work as well.
    • Yellow onion
    • Flour – all-purpose
    • Salt
    • Black pepper
    • Dried thyme
    • Garlic powder
    • Chicken broth – vegetable broth can be substituted for chicken broth to make it vegetarian.
    • 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.
    Soup in a white bowl on a plate with a spoon and a slice of French bread.

    How to Prepare

    Following is a brief overview – please see the recipe card for full detailed instructions.

    Step 1: Melt butter in a Dutch oven or soup pot. Add mushrooms and onions and sauté until tender.

    Step 2: 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.

    Step 3: Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for 1 to 2 minutes, or until thickened.

    Step 4: Reduce heat to maintain a gentle simmer. Pour in half-and half and stir to combine. Simmer for 10 minutes, stirring occasionally. Season with additional salt and pepper (if desired). Remove and discard bay leaf before serving.

    Storing

    Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.

    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!  

    More Creamy Soups You’ll Love

    • Creamy Chicken and Mushroom Soup
    • Creamy Tomato Basil Soup
    • Bacon, Shrimp and Corn Chowder
    • Creamy Reuben Soup

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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

    This easy soup is comforting, creamy and full of fresh mushrooms!
    4.97 from 28 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: cream of mushroom soup, homemade cream of mushroom soup
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6 cups
    Author: Amy

    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
    • 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.

    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.

    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!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Debbie says

      November 27, 2021 at 11:30 am

      A wonderful mushroom soup. Easy to make too.

      Reply
    2. Sonja Dazey says

      November 20, 2021 at 2:12 am

      5 stars
      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 !!!’

      Reply
      • Amy says

        November 21, 2021 at 9:01 am

        Thanks so much, Sonja – So glad to hear you enjoyed the soup!

        Reply
    3. Jerry Oswald says

      November 12, 2021 at 8:47 pm

      5 stars
      Great recipe easy to do.

      Reply
    4. Lynn says

      October 25, 2021 at 7:45 pm

      5 stars
      Delicious

      Reply
    5. Jan says

      May 28, 2021 at 6:03 pm

      5 stars
      Love this recipe! This is what cream of mushroom soup is supposed to taste like!

      Reply
      • Amy says

        May 29, 2021 at 5:38 am

        Thank you, Jan – so glad you enjoyed it!

        Reply
    6. Cindy Guerrieri says

      April 26, 2021 at 6:26 pm

      So easy to make and my husband loves it!

      Reply
    7. Rachel says

      April 25, 2021 at 10:21 pm

      5 stars
      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.

      Reply
      • Amy says

        April 29, 2021 at 9:09 am

        That sounds delicious, Rachel! So glad you enjoyed it!

        Reply
    8. Robin says

      March 12, 2021 at 7:42 am

      5 stars
      Delicious!

      Reply
    9. Tim kinder says

      February 04, 2021 at 9:40 pm

      5 stars
      Just made it for dinner and the family loved it.

      Reply
    10. Marie S says

      January 31, 2021 at 11:12 am

      5 stars
      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!

      Reply
      • Amy says

        February 01, 2021 at 8:54 am

        Thank you for sharing, Marie – that sounds delicious and I’m so glad you enjoyed it! Sounds perfect for a cold snowy day! 🙂

        Reply
    11. Rosabelle says

      January 16, 2021 at 11:57 pm

      4 stars
      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.

      Reply
      • Amy says

        January 17, 2021 at 1:46 pm

        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.

        Reply
      • Donna says

        January 30, 2021 at 3:06 pm

        5 stars
        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!

        Reply
        • Jen says

          October 11, 2021 at 3:55 pm

          Delicious!!!! Thank you so much for sharing!

          Reply
    12. Trish says

      December 26, 2020 at 1:42 pm

      Can you make this up ahead and freeze? How long will it keep in the fridge?

      Reply
      • Amy says

        December 26, 2020 at 8:17 pm

        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.

        Reply
    13. Marilyn says

      November 02, 2020 at 3:03 pm

      5 stars
      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!

      Reply
      • Amy says

        November 02, 2020 at 7:50 pm

        Thank you so much, Marilyn – So glad you enjoyed it!! 🙂

        Reply
        • Marilyn says

          January 13, 2021 at 5:42 pm

          5 stars
          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.

          Reply
    14. Dianne says

      October 26, 2020 at 4:35 pm

      5 stars
      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!

      Reply
      • Amy says

        October 26, 2020 at 5:10 pm

        That sounds absolutely delicious, Dianne! So glad you enjoyed it!

        Reply
    15. Kathleen says

      October 21, 2020 at 2:52 pm

      5 stars
      Quick, easy, delicious, robust soup. Highly recommend.

      Reply
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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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