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.
- 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
- 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.
How to Prepare
Following is a brief overview – please see the recipe card for full detailed instructions.
Step 1: Melt butter in a 6 quart 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, to taste (if desired). Remove and discard bay leaf before serving.
5 Star ReviewWonderful 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
- 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.
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).
Cream of Mushroom Soup
- 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
- 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.
- 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.
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.
A wonderful mushroom soup. Easy to make too.
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 !!!’
Thanks so much, Sonja – So glad to hear you enjoyed the soup!
Great recipe easy to do.
Love this recipe! This is what cream of mushroom soup is supposed to taste like!
Thank you, Jan – so glad you enjoyed it!
So easy to make and my husband loves it!
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.
That sounds delicious, Rachel! So glad you enjoyed it!
Just made it for dinner and the family loved it.
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!
Thank you for sharing, Marie – that sounds delicious and I’m so glad you enjoyed it! Sounds perfect for a cold snowy day! 🙂
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.
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.
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!
Delicious!!!! Thank you so much for sharing!
Can you make this up ahead and freeze? How long will it keep in the fridge?
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.
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!
Thank you so much, Marilyn – So glad you enjoyed it!! 🙂
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.
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!
That sounds absolutely delicious, Dianne! So glad you enjoyed it!
Quick, easy, delicious, robust soup. Highly recommend.