Home » Main Dishes » Soups » Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup is a flavorful homemade version of the classic condensed soup we all grew up with. Rich, delicious and so satisfying. Serve it as a meal or use it in your favorite casserole recipes.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Homemade soup served up with garlic bread or a batch of buttermilk biscuits is one of our favorite weeknight dinners. This delectable mushroom soup was a huge hit with our entire family and we already have it on the menu again.

bowl of cream of mushroom soup with toast slice

Cream of Mushroom Soup ~ Easy Homemade Recipe

Condensed soup is one of those pantry staples that I always seem to be out of. Once I realized how easy it is to make a homemade version, I never have to worry about running to the store for a single can of soup!

ingredients for mushroom soup

Ingredients Needed:

  • Butter
  • Onion
  • Fresh Garlic
  • Fresh Mushrooms ~ White or Baby Portabella
  • Fresh Rosemary, Thyme, Parsley
  • All Purpose Flour
  • Chicken Broth ~ Beef Broth or Vegetable Broth works too
  • Heavy Cream
  • Kosher Salt
  • Black Pepper

cream of mushroom soup in a bowl on a plate with spoon, toasted bread

Cream of Mushroom Soup Step-by-Step Instructions:

collage cooking onions, garlic, mushrooms

  • In a dutch oven or soup pan, add half of the butter and place over medium heat. When butter is melted, add onions and cook for about 2 minutes. Add minced garlic and continue to cook until onions start to caramelize about another 3 – 5 minutes.
  • Add remaining butter, chopped mushrooms, rosemary and thyme. Continue to cook, stirring often until mushrooms start to brown, about 8 – 10 minutes.

making cream of mushroom soup collage

  • Whisk in all purpose flour, whisking continually, cooking about 2 minutes.
  • Add broth and whisk until mixture starts to thicken.
  • Lower to simmer and whisk in heavy cream. Continue to cook about 5 minutes, stirring often. Do not bring to a boil.

cream of mushroom soup in a pan - parsley garnish

  • Remove from heat and garnish with fresh parsley.

overhead of bowl of mushroom soup - pan of soup

  • Ladle into bowls and serve immediately.

Recipe Notes and Variations:

  • Mushrooms: Any variety or a mix of mushrooms will work. Our favorites are white button mushrooms and baby portabella.
  • Skip the Cream: If you prefer it, you can skip the cream for a broth based mushroom soup.
  • Lighter Cream of Mushroom Soup: Substitute olive oil for butter and use milk in place of cream. This soup will not be as rich but lighter in taste and calories.
  • Herbs: Substitute dry herbs by using half of the amount of fresh.
  • Make Ahead and Storage: Cool soup and store in an airtight container up to 3 days in the refrigerator. Freezing not recommended.
  • To Use in Recipes in Place of Condensed Soup: Use 2 1/2 cups of homemade soup to replace 1 can of condensed soup.
  • Recipes Using Cream of Mushroom Soup: Use homemade cream of mushroom soup to make green bean casserole, chicken and dressing, potato casserole, beef stroganoff and more.

closeup of bowl of cream of mushroom soup

Serve this cream of mushroom soup in homemade bread bowls for a hearty meal that is filling and delicious.

More Soup Recipes You Will Love:

cream of mushroom soup in a bowl with toasted crostini with parsley

This cream of mushroom soup would make a wonderful first course for a holiday meal or a light dinner for any night of the week. The flavors are incredible and once you see how easy it is, you will find yourself skipping the canned soup for the homemade version every time!

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK | PINTEREST | INSTAGRAM |TWITTER

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 4 servings

Cream of Mushroom Soup

cream of mushroom soup with toasted crostini

Cream of Mushroom Soup is a flavorful homemade version of the classic condensed soup we all grew up with. Rich, delicious and so satisfying. Serve it as a meal or use it in your favorite casserole recipes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup butter, divided
  • 2 medium onions, diced
  • 5 cloves garlic, minced
  • 1 pound mushrooms, chopped or sliced (white or portabella)
  • 1 tablespoon fresh thyme
  • 1 teaspoon fresh rosemary, minced
  • 1/3 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a dutch oven or soup pan, add half of the butter and place over medium heat. When butter is melted, add onions and cook for about 2 minutes. Add minced garlic and continue to cook until onions start to caramelize about another 3 - 5 minutes.
  2. Add remaining butter, chopped mushrooms, rosemary and thyme. Continue to cook, stirring often until mushrooms start to brown, about 8 - 10 minutes.
  3. Whisk in all purpose flour, salt and pepper whisking continually, cooking about 2 minutes.
  4. Add broth and whisk until mixture starts to thicken. 
  5. Lower to simmer and whisk in heavy cream. Continue to cook about 5 minutes, stirring often. Do not bring to a boil. 
  6. Remove from heat and garnish with fresh parsley. 
  7. Ladle into bowls and serve immediately.

Notes

Recipe Notes and Variations:

  • Mushrooms: Any variety or a mix of mushrooms will work. Our favorites are white button mushrooms and baby portabella.
  • Skip the Cream: If you prefer it, you can skip the cream for a broth based mushroom soup. 
  • Lighter Cream of Mushroom Soup: Substitute olive oil for butter and use milk in place of cream. This soup will not be as rich but lighter in taste and calories.
  • Herbs: Substitute dry herbs by using half of the amount of fresh.
  • Make Ahead and Storage: Cool soup and store in an airtight container up to 3 days in the refrigerator. Freezing not recommended.
  • To Use in Recipes in Place of Condensed Soup: Use 2 1/2 cups of homemade soup to replace 1 can of condensed soup. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 518Total Fat: 46gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 133mgSodium: 1442mgCarbohydrates: 23gFiber: 4gSugar: 8gProtein: 8g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

Leave a Reply

Your email address will not be published. Required fields are marked *