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Looking for a simple, comforting lunch or dinner? This homemade cream of mushroom soup is exactly what you need. It’s creamy, rich, and packed with earthy mushroom flavor, perfect on it’s own or paired with your favorite sides. Plus, it’s super easy to make from scratch, so you can skip those canned soups and impress your family or guests.
Why I Love This Soup
I’m all about quick and cozy meals, and this cream of mushroom soup hits the spot every time. It has a velvety texture and deep mushroom taste that feels fancy but takes almost no effort at all. It’s what I crave when I want soup but my usual Chicken Soup just won’t do.
Whether you’re craving something warm on a chilly day or want a light dinner, this soup fits the bill. Plus, making it homemade means you know exactly what’s in it, with no weird additives or preservatives. We especially love it with a Grilled Cheese Sandwich.
Ingredients For My Cream of Mushroom Soup
Everything you need to whip up your mushroom soup and substitution ideas for the items you may be missing.
- Mushrooms: I usually go with white button mushrooms or cremini mushrooms, but if you want something with a bit more bite, try baby bella or even shiitake mushrooms. They add a meaty richness that makes the soup even more amazing..
- Butter: I use salted butter for that rich flavor, but if you’re avoiding dairy, olive oil or coconut oil work great too.
- Onion and Garlic: Sweet onions and garlic are the base flavors, but if you want a milder, less garlic-y flavor, shallots are a fantastic substitute.
- Flour: All purpose flour helps thicken the soup, but if you need gluten-free, cornstarch or arrowroot powder are good alternatives. Just mix them with a little cold water before adding to avoid lumps in your soup.
- Dairy: Whole milk and heavy cream make it super creamy, but feel free to swap in almond milk or coconut cream for a dairy-free version. Just know it’ll change the flavor a bit, but still delicious! You can even use half and half for a lighter version.
- Broth: I use vegetable broth, but chicken stock is perfect if you want a deeper savory note. You can even use mushroom broth or stir in a scoop of mushroom powder if you can find it for extra mushroom flavor!
- Seasonings: Salt, pepper, and thyme keep it classic, but adding a pinch of smoked paprika or nutmeg can take it up a notch.
How to Make Cream of Mushroom Soup
- Cook the veggies. Start by sautéing your mushrooms, onion, and garlic in butter (or your choice of oil) until they’re soft and fragrant.
- Create a roux. Sprinkle the flour over the veggies and stir it in well, this creates that lovely creamy base without any lumps.
- Finish the soup. Slowly whisk in your broth and milk, making sure there are no lumps.
- Simmer. Allow the soup simmer gently until it thickens and the flavors meld together.
- Add the cream. Finish it off with some heavy cream (or your chosen creamy substitute) and season to taste.
It’s really that easy, no fancy techniques, just good ingredients and a bit of patience.
How to Store Leftovers
If you have any leftover cream of mushroom soup, store it in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally. If it seems too thick, add a splash of broth or milk to thin it out to your desired consistency.
You can also freeze this soup for up to 2 months. Just thaw it overnight in the fridge before reheating.
Kellie’s Tips for the Cream of Mushroom Soup
- For an extra cozy touch, sprinkle some fresh parsley or chives on top when serving.
- Use a mix of mushroom types for extra flavor complexity.
- Don’t skip the step of cooking the mushrooms until they’re golden brown, that caramelization is key!
- If you want a super smooth soup, blend it with an immersion blender, but I love leaving some chunks for texture.
- Taste as you go! Adjust seasoning slowly so you don’t overpower the mushrooms.
Variations to Try
- Use caramelized onions. If you have time on your hands to play with, try using Caramelized Onions instead of sautéed! They do take quite a while to truly caramelize, but they add a lot of rich, buttery flavor to the soup.
- Make it thicker. I use half and half in this recipe, but you can swap it with heavy cream if you want a thicker, heavier soup.
- Change up the mushrooms. I like to keep things easier on myself by just using sliced button mushrooms. However, if you want varying sizes to your mushrooms, you can use a medley of different mushrooms in the mix like portobello, shiitake, or oyster mushrooms. Just be sure to chop up the bigger ones so they fit on your spoon.
Serving Suggestions
I love serving Cream of Mushroom Soup in a number of different ways! It works as an appetizer before a big dinner, as a side dish, or even as a light lunch with a fresh house salad.
No matter what time of day you serve this soup, be sure to pair it with a piece of crusty bread or garlic knots to help you soak up every last drop. You don’t want any of that creamy, flavorful broth going to waste! If you really want to go above and beyond, consider making your very own Sourdough Bread to serve with it.
More easy to make soup recipes!
- Stuffed Pepper Soup
- Baked Tomato Bisque
- Matzo Ball Soup
- Wonton Soup
- Slow Cooker Split Pea Soup with Ham
- Pumpkin Soup
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Cream of Mushroom Soup Recipe
Equipment
- stock pot
- chef's knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped sweet onion
- 12 ounces sliced button mushrooms
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 3 cups chicken broth
- 2 cups half and half
- 1 tablespoon Worcestershire sauce
Instructions
- Heat the olive oil and butter in a large heavy bottom sauce pan over medium heat.
- Add the onion to the pan and cook until softened, approximately 4 to 5 minutes.
- Stir in the mushrooms. Cook until golden and softened, an additional 4 to 5 minutes.
- Add the garlic, thyme and bay leaf. Cook for 1 minute.
- Stir in the chicken broth and bring to a boil.
- Add the half and half and Worcestershire.
Video
Notes
- For a dairy-free version, swap butter for olive oil, and milk/cream for coconut milk or almond milk.
- Gluten-free option: Use cornstarch or arrowroot powder instead of flour to thicken.
- Soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much corn starch should I be using? Neither the video or written recipe states the amount.
Hi Norma, It should be 3 tablespoons. I’ll be sure to add it
Looks absolutely delicious!
Thank you!
My God, how much delight in a mushroom soup recipe, I just loved it, thank you for sharing!
Thank you so much! I love it, too!
This seems simply to make, and looks amazing. I can’t wait to make this for my family. Thanks for sharing. N yum!