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+ servings
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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 cups


  • 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


  • 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.


  • 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.