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

Cream of Mushroom Soup

  • Author: Amy @ The Blond Cook
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups 1x


  • 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


  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