Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is simple to make with ingredients you likely already have on hand! In just about half an hour, you can have a homemade soup that’s SO much better than the store-bought canned stuff. It’s rich, creamy, and oh so flavorful!
Homemade Cream of Mushroom Soup
This quick and easy Cream of Mushroom Soup is thick and creamy, but it’s also just light enough to be smooth and so silky! I’ve tried some Cream of Mushroom Soups before that have a more pudding-like consistency, and while they’re not half bad, I much prefer it to be on the silkier side. It’s not entirely smooth, though… There are also bites of buttery sautéed onions and golden mushrooms in the mix.
Too often, Cream of Mushroom Soup is associated with the canned version you find at the grocery store. Stop buying that stuff unless it’s an absolute emergency! When you eat the canned version of this soup, you’re missing out on what makes it so delicious. You don’t get that same smooth, creamy consistency or the flavors and textures of the sautéed onions and mushrooms.
With the cold weather knocking on our doors (and for some of us, already here), it’s time to stockpile all of those beloved comfort soup recipes. This is one that I make EVERY fall and winter on a pretty regular basis! I love how comforting and filling it is while also being loaded with a good amount of nutritious mushrooms. Trust me, you do not want to miss out on this simple, yet stunning soup recipe.
How to Make It
Why would you even bother with a can of soup when making it yourself is this easy?!
Cook the onions. Heat olive oil and butter in a pot over medium heat. Toss the onions into the pot and let them cook for about 4-5 minutes until softened.
Add the mushrooms. Stir the mushrooms into the pot and cook them for an additional 4-5 minutes, or until golden and softened.
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.
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.
No matter what time of day you serve this soup, be sure to pair it with a piece of crusty bread 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.
Curl up with a bowl of easy to make, comforting, and seriously scrumptious soup!
Get the Recipe: Easy Cream of Mushroom Soup Recipe
- 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
- 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.