You can make this absolutely delicious, Easy Homemade Cream of Mushroom Soup in just 20 minutes! Perfect for a comforting homemade mushroom soup any time.
I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. This classic cream of mushroom soup recipe is one of those.
Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. Just let that sink in for a few seconds … delicious … soup … 20 minutes. You’ll never open a can of mushroom soup again!
This mushroom soup is not super thick, at least not like the gelatinous canned version. It’s pleasantly thick. If you like, you can puree a bit and add it back in to the soup to thicken it more, as well. The thyme is the perfect spice for mushroom soup. It’s subtle, but present and complements the mushrooms without overpowering them. I often just use plain, old pre-sliced button or mini bella mushrooms, but a combination is nice, as well. Whatever you like or you have around is fine.
The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about!
Cook’s Notes for Easy Homemade Cream of Mushroom Soup
This recipe makes 2 large bowls or 3 smaller ones. I keep the recipe in these increments since it equates to one tray of mushrooms and the better part of one carton of chicken broth. I’m also only cooking for 2 or 3 most often. That said, you can double or triple the as needed, to feed more.
Be sure to taste your soup before serving and adjust seasoning as necessary. While the chicken stock will have some salt, you will probably want to add a bit more. And some freshly ground pepper is always nice! If you taste it and it seems like it needs something, it’s probably salt!
Finally, a word about the cream. If I have it, I’ll always use heavy, whipping cream in this soup. It doesn’t need a lot and it doesn’t put this soup over the top in the richness department. It also makes for a thicker/creamier soup. If you don’t have or want to use heavy cream, I’d suggest mixing whatever lighter cream or milk you use with a couple of teaspoons of cornstarch and adding to the soup. It will thicken up the lighter cream.
Easy Homemade Cream of Mushroom Soup
Ingredients
- 3 Tbsp unsalted butter cut into 3 pieces
- 1/2 cup yellow onions finely diced
- 8 oz fresh mushrooms (button or mixture of button, cremini oyster etc), cleaned and sliced (1 standard "tray")
- 1 tsp fresh thyme leaves or 1/4 tsp. dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy whipping cream if using a lighter cream, mix with a couple teaspoons of cornstarch before adding to soup
Instructions
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In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
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*At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you'd rather leave it with all whole mushroom pieces.
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Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
i just made this for me and my husband. it tastes like some rustic, earthy, expensive soup i’d order in a bistro :) i had half and half on hand so i used that in place of heavy cream. delicious
So glad you enjoyed it, Helen! Thanks so much :)
OMG! This soup is absolutely amazing!!! Do not hesitate to make it. Luckily I doubled the recipe but I’m wishing now that I had even tripled or fourthed the recipe. My one question, “Can this be frozen?”
So glad you enjoyed it, Sheila! Thanks so much :)
Thanks for this wonderful recipe. I didn’t have stock so I just added more butter and salt and pepper with water. Also I couldn’t find the Thyme…so I used Thai Basil. I also used Pheasant Back mushrooms from the forest and some regular mushrooms. Tasted fantastic!
So glad you enjoyed it, June! Thanks :)
So easy, even a caveman could make it. Utterly delicious. I made this the first time just because I had some leftover mushrooms and didn’t want to throw them out, but now this soup is a favorite and I know I’ll make it many times. Thanks for a great recipe!
So glad you enjoyed it, Anne! Thanks so much :)
OMG
This tastes amazing and my family and I loved it!!!!
Totally comfort food and a HUGE hit with my mother and older sister!!! Will definitely make this again!!!
Thank you for a delicious soup!!!
So glad you all enjoyed it! Thanks :)
Doubled the recipe so I could pack it in lunches. There was nothing left! HUGE hit. Very easy recipe. My 11 yo daughter called it comfort food. Served with grilled cheese so its our first meatless meal in a long time. Love love love it.
So glad you all enjoyed it, Kelli! Thanks :)
Love mushrooms but haven’t always been a fan of cream soups. Easy covert with this receipe!
Doubled receipe in order to get two meals. Easy to make & VERY yummy!
So glad to hear, Irene :) Thanks!
So easy and delicious! Thanks for this great recipe. I subbed cornstarch for the flour to make it gluten free. Yum!
Glad you enjoyed it! Thanks :)
Easy to make and very tasty. Definitely will make it again.
Glad to hear! Thanks :)
This was dinner tonight. A very easy and tasty mushroom soup. I pureed some of it but left a lot of larger pieces of mushrooms. I used evaporated milk vs whipping cream. Though whipping cream would have been yummy, I didn’t have any. Thanks for a great recipe.
So glad you enjoyed it, Leslie! Thanks :)
Isn’t it amazing, how every once in a while, you come across a Recipe that you MUST make over & over again? This is one of these awesome Recipes! I only modified it a wee bit, adding a half a head of Garlic & a small pawmful of Freshly Chopped Dill, because I am Polish, so enough said!! It will be ready in about 10 minutes, so it smells Heavenly in here on a chilly-willy Minus 19 Celsius Tonight Winter’s Day!! Thank you for this great Recipe!~~~
So glad you are enjoying this soup, Linda :) And yes, a perfect way to warm up. We’ve been in the deep freeze here, as well! The depths of Winter, for sure! Thanks.
Super easy to make and turned out great. Also, thank you for giving me the courage to spend more time cooking down the mushrooms to brown them well. Fully worth it, and again, I’ve learned something new.
So glad to hear! Thanks :)
Wow! While making my annual Turkey and rice casserole, using leftover turkey from Christmas, I realized I didn’t have a can of Cream of Mushroom soup. I Googled for homemade recipes and yours popped up! Wow! Wow! Wow! Will NEVER buy the canned stuff again! Who knew Cream of Mushroom soup tasted SO good! Thank you! Even my adult daughter who never liked the stuff (canned) loved your recipe!
So glad you discovered it, Patty :) It was a revelation for me, too! Thanks!
Thank you for this! I’m always trying to learn to make things from scratch now that I have kids and to be practical at the same time, this is exactly that. Only added some dried onion powder and increased the salt and it was so yummy.
So glad you enjoyed it, Daniela :) Thanks!
Which would be better to use, beef broth or vegetable broth as I don’t have any chicken.
I would go with vegetable, Melabie. I think beef is a little strong for the delicate flavours of the soup. Enjoy :)
My son followed your recipe today. He did puree some of the mushrooms with the whipping cream and it did make for a much thicker richer quality of taste. He liked using herbs from his garden. It seemed to remind him how things were made for years before canned soups were a stable in most kitchens.
So glad to hear, Ragina and yes, it’s just a simple coming together of a few good ingredients, but something special in that :) Thanks!
My daughter has never liked mushroom soup. I decided to make it and I was too lazy to dig up my usual recipe, so I used my phone to Google a new recipe and found yours. My daughter was reluctant to try it but she knows the rules— she has to try anything new at least once. She has now given me strict instructions: “Make THIS recipe from now on!” Thank you so much for this. It’s quick and delicious.
That is so awesome! My daughter had a thing about mushrooms growing up too :) So glad this soup won her over. It’s one of my favourite bowls of soup and so easy, too. Win. Win :) Thanks so much.
Excellent! Skipped the onion (allergies) and used the homemade turkey stock from last week’s Canadian Thanksgiving. So easy, so fast and so tasty! Wish I had made a bigger batch. Will be making again soon.
So glad to hear and great idea to use your turkey stock. I bet it was lovely :) Thanks!
Made this tonight. It is wonderful. Thanks for the recipe!!
So glad you enjoyed it, Anne :) Thanks!
Love this easy creamy mushroom soup. This website is phenomenal. Recipes are easy, limited ingredients, perfect for me! I’ve used several of the recipes to rave reviews. Not bad for a non-cook!
Thanks Claire! I love hearing that :) Some of my favourite recipes are the simplest and quickest and this is definitely one of them!