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    Home » Recipes » Soup Recipes

    Simply Perfect Cream of Mushroom Soup

    Nov 18, 2013 | by Jennifer | Last Updated: Feb 22, 2022

    Jump to Recipe Jump to Video

    You can make this quick, easy and delicious cream of mushroom soup in just 20 minutes! Perfect for a comforting homemade mushroom soup any time.

    mushroom soup in white bowl with bread

    Jump to:
    • Why you'll love this easy cream of mushroom soup
    • Key Ingredients
    • Video: How to make this easy cream of mushroom soup
    • Cook's Notes
    • Making ahead, storing and freezing
    • Recipe
    • More Mushroom Soup Recipes from Seasons and Suppers
    • Save or Share this Recipe
    • Comments, Questions and Reviews

    Why you'll love this easy cream of mushroom soup

    If you're looking for a great cream of mushroom soup recipe that is just perfect for every-day eating, this is it! This classic cream of mushroom soup 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!

    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. It's simply perfect!

    Key Ingredients

    Mushrooms - I will often use cremini mushrooms for this soup, though regular white button mushrooms or any mushroom you have or prefer is just fine, too. I like to buy the whole mushrooms and slice them myself, as I like the extra chunkiness. That said, pre-sliced mushrooms are just fine here, too.

    Chicken Broth - you can swap in vegetable broth if you'd like to make this soup vegetarian.

    Cream - If I have it, I'll always use heavy, whipping cream (35% butterfat) 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 teaspoon or two of cornstarch before adding to the soup. It will thicken up the lighter cream. For a dairy-free option, try coconut milk (stirred).

    Flour - This recipe uses all purpose flour as a thickener. If you'd like to make it gluten free, you can use a gluten-free flour in place of the all purpose flour, or skip the flour altogether and thicken the soup a bit at the end of cooking by mixing up a slurry or 2 Tbsp cornstarch with 2 Tbsp water and adding to the soup a bit at a time, until it thickens.

    Thyme - I think thyme is the perfect herb for mushroom soup. It's subtle, but present and complements the mushrooms without overpowering them.

    Video: How to make this easy cream of mushroom soup


     

    Cook's Notes

    • 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 it very lightly with an immersion blender (leaving some of the mushroom pieces) or, scoop out some of the mushrooms, blend and then add it back in to the soup to thicken it more, as well.
    • This recipe makes 2 large bowls or 3 smaller ones. I keep the recipe in these increments since it equates to one standard "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. Use the handy "2X" or "3X" buttons above the recipe ingredients below, to double or triple the ingredients.
    • 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!

    Making ahead, storing and freezing

    This soup can be made ahead and re-heated, as it keeps its nice consistency in the fride.

    This soup will store well in the fridge for about 2-3 days.

    While you can freeze this soup, you may notice a small texture change after thawing and re-heating, due to the cream. If you are concerned about that, you can freeze it before adding the cream and then simply add the cream when re-heating

    mushroom soup in white bowl with bread

    Recipe

    mushroom soup in white bowl with bread

    Simply Perfect Cream of Mushroom Soup

    An easy and delicious homemade cream of mushroom soup, ready in just about 20 minutes!
    Author: Jennifer
    5 stars from 56 ratings
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Soup
    Servings 3 servings

    Ingredients
     

    • 3 Tablespoons unsalted butter, cut into 3 pieces
    • 1/2 cup yellow onions, finely diced
    • 8 oz fresh mushrooms, button or cremini, or mixture, cleaned and sliced (1 standard "tray")
    • 1 teaspoon fresh thyme leaves, or 1/4 tsp. dried thyme leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 - 1/3 cup all-purpose flour, use the 1/3 amount for a bit thicker soup
    • 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
    Prevent screen from going dark

    Instructions
     

    • 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.
    • *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.
    • Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

    Notes

    Be sure to read the "Ingredient and Cook's Notes" in the original post, for more tips, options and substitutions for this recipe!

    Nutrition

    Sodium: 1269mg | Calcium: 49mg | Vitamin C: 20.5mg | Vitamin A: 940IU | Sugar: 2g | Fiber: 1g | Potassium: 497mg | Cholesterol: 84mg | Calories: 315kcal | Saturated Fat: 16g | Fat: 27g | Protein: 5g | Carbohydrates: 15g | Iron: 1.3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American
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    Save or Share this Recipe

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Bridgette B says

      March 19, 2022 at 8:10 pm

      5 stars
      This was so easy and good!

      Reply
      • Jennifer says

        March 19, 2022 at 8:38 pm

        Glad you enjoyed it, Bridgette :) Thanks so much!

        Reply
    2. Rita says

      March 19, 2022 at 7:46 pm

      5 stars
      Just delicious and easy. I didn't have chicken stock, but did have mushroom stock. And mushroom powder! I added the powder to the flour stage.
      Do you have instructions for canning it by chance? Thank you for sharing your recipe

      Reply
      • Jennifer says

        March 19, 2022 at 8:06 pm

        So glad you enjoyed it, Rita :) And no, sorry, I can't offer any guidance for canning. I do very little canning and it's limited to jams and such. I've never canned a soup myself.

        Reply
    3. Nita Pollard says

      March 15, 2022 at 3:47 pm

      5 stars
      This is "Simply Perfect!" I rough chopped two large portobello mushrooms and substituted the cream with whole milk since I didn't have cream. It thickened perfectly and I didn't have to add corn starch. Now I'm going to look for a recipe that calls for cream of mushroom soup so I can use the leftovers. I won't buy canned again.

      Reply
      • Jennifer says

        March 15, 2022 at 7:00 pm

        So glad to hear, Nita :) Thanks so much!

        Reply
    4. Dianne Kennedy says

      February 26, 2022 at 11:46 pm

      5 stars
      The best cream of mushroom soup recipe I have ever tried and I have tried lots of recipes. I did not change a thing.

      Reply
      • Jennifer says

        February 27, 2022 at 10:07 am

        So glad to hear, Dianne :) Thanks so much!

        Reply
    5. Jola says

      February 13, 2022 at 3:42 pm

      5 stars
      Simply perfect as promised - loved this recipe!!

      Reply
      • Jennifer says

        February 13, 2022 at 7:00 pm

        So glad you enjoyed it, Jola :) Thanks so much!

        Reply
    6. Sally says

      January 25, 2022 at 8:09 pm

      5 stars
      I have made this soup several times and each time I am reminded how easy it is and how quickly it comes together. It is simple enough to throw together when I get home from work. The flavour is, as my husband says, to die for. I have passed this recipe along to so many people. Thanks

      Reply
      • Jennifer says

        January 25, 2022 at 8:16 pm

        So glad you are enjoying it, Sally :) Thanks so much!

        Reply
    7. Lisa says

      January 10, 2022 at 4:43 pm

      5 stars
      Amazing Mushroom Soup recipe 😋 This was Quick and very ,very EASY to prepare. Also the first time my Husband has tried home made Mushroom soup he'll never go back to canned. THANK YOU 👏

      Reply
      • Jennifer says

        January 10, 2022 at 6:57 pm

        So glad you both enjoyed it, Lisa :) Thanks so much!

        Reply
    8. Ashley says

      December 15, 2021 at 12:33 am

      5 stars
      This is the best homemade mushroom soup I’ve ever had. I’ve been making it for a few years now and absolutely love it.

      Reply
      • Jennifer says

        December 15, 2021 at 9:39 am

        So glad to hear, Ashley :) Thanks so much!

        Reply
    9. Katie K. says

      November 30, 2021 at 8:54 pm

      5 stars
      This soup is amazing! My husband has celiac disease so it’s hard to buy store bought soup but now I won’t need to because this soup is better! I’ll be making it again. I can’t wait for my mom to try it. She’s from Germany and enjoys creamy mushroom soup so I know she will love this soup!

      Reply
      • Jennifer says

        November 30, 2021 at 9:01 pm

        So glad you enjoyed it, Katie :) Thanks so much!

        Reply
    10. Jill says

      November 07, 2021 at 10:59 am

      5 stars
      This is the best Mushroom soup! I have made it at least a dozen times and it is always perfect. I just made another batch and am giving some to a neighbor who has never had homemade Mushroom soup. This is my husband's favorite! Thank you for sharing your recipe!

      Reply
      • Jennifer says

        November 07, 2021 at 11:14 am

        So glad to hear, Jill and what a wonderful gift for your neighbor :) Thanks so much!

        Reply
    11. Tracy says

      September 14, 2021 at 7:26 pm

      5 stars
      The Holy Grail of Mushroom soups - Omg!
      I followed the recipe to a tee twice before and it was perfect. Tonight I added a tiny dash of curry powder and it took it to a whole other level!!
      Thank you for this fantastic recipe!

      Reply
      • Jennifer says

        September 14, 2021 at 7:42 pm

        Sounds lovely, Tracy! I'm going to have to try that next time :) Thanks so much!

        Reply
    12. Kristine Stolworthy says

      September 11, 2021 at 4:22 pm

      5 stars
      This is not canned mushroom soup. This has so much flavor! I used it as a meal, served in extra large mugs.
      I would definitely double when made for four people. So much flavor! A very comforting soup.

      Reply
      • Jennifer says

        September 11, 2021 at 7:03 pm

        So glad you enjoyed it, Kristine :) Thanks so much!

        Reply
    13. Jan Painter says

      March 04, 2021 at 11:36 am

      I made your fabulous mushroom soup this morning. I’ve made a few mushroom soup recipes in the past with fancy, designer mushrooms, yet this soup is the best ever! So quick and easy with simple and inexpensive ingredients. I read the reviews and also added two small cloves minced garlic and increased the flour to one third cup. It is divine! So far I’ve made your split pea soup, parsnip and pear, navy bean and ham and now this one. All are fantastic! Tomorrow it’s going to be pasta e fagioli.

      Jan....🇨🇦

      Reply
      • Jennifer says

        March 04, 2021 at 11:45 am

        So glad you enjoyed it, Jan. Soup season is long here, so I do have a lot of them :) Enjoy!

        Reply
    14. Michelle Kerr says

      January 13, 2021 at 8:21 am

      This is a question, If I want to make this and put in the freezer to use in place of a can of cream of mushroom soup for cooking purposes, will it work if I freeze the soup before I put the cream in and when I need it, pull it out heat it thoroughly and then add the cream?

      Reply
      • Jennifer says

        January 13, 2021 at 9:14 am

        Hi Michelle and yes, that would work just fine! Enjoy :)

        Reply
    15. Michelle says

      July 16, 2020 at 5:58 pm

      How long is this good in the fridge for? It's absolutely delicious btw!

      Reply
      • Jennifer says

        July 16, 2020 at 6:31 pm

        Thanks Michelle and it should keep well in the fridge for 2-3 days :)

        Reply
    16. Joy says

      March 07, 2020 at 4:43 pm

      Can I add water instead of chicken broth?

      Reply
      • Jennifer says

        March 07, 2020 at 6:37 pm

        Hi Joy, As I always say, you can do whatever you want, but if you want a soup that has some flavour, I don't think water is a great choice. If you are looking for a vegetarian option, I would try vegetable broth.

        Reply
    17. Marie Louis says

      January 10, 2020 at 9:13 pm

      5 stars
      Easy peasy and really really good!!! I tweaked a little. I added 2 chopped garlic cloves to the onions. I increased butter to 4 tablespoons and flour to a 1/3 cup which made it perfect. Thickened up nicely I might add. Great receipe I will be making again and again

      Reply
      • Jennifer says

        January 11, 2020 at 9:15 am

        So glad you enjoyed it! Thanks so much :)

        Reply
    18. Caeli says

      December 11, 2019 at 4:11 pm

      Excellent soup. Baked bread bowls and this was the perfect thing to fill them with!

      Reply
      • Jennifer says

        December 11, 2019 at 7:59 pm

        So glad you enjoyed it and I love the sound of homemade bread bowls :)

        Reply
        • Kevin Gamble says

          September 08, 2020 at 6:34 pm

          5 stars
          I've cooked this for two years in a row and this fall will be year three.

          My wrinkle? I substitute the chicken broth for a SMOKED chicken broth I make from a whole smoked chicken.

          It makes SMOKED Cream of Mushroom soup and it's absolutely spectacular.

          Reply
          • Jennifer says

            September 09, 2020 at 8:50 am

            Sounds great Kevin and so glad you are enjoying it :) Thanks!

            Reply
    19. Kathleen says

      November 22, 2019 at 1:32 am

      Can you substitute beef broth for the chicken broth?

      Reply
      • Jennifer says

        November 22, 2019 at 8:44 am

        Hi Kathleen, While yes, you could use beef broth here, to my taste, beef broth is quite strong in flavour and might overwhelm the mushroom flavour. I find the chicken broth makes for a nicer background flavour, myself.

        Reply
    20. Carole Ann O’Connell says

      November 19, 2019 at 5:51 pm

      5 stars
      This soup is delicious and so easy to prepare. I used the Immersion blender at the end leaving only a few mushrooms in tact. A real crowd pleaser. Thank you, Jennifer.

      Reply
      • Jennifer says

        November 20, 2019 at 8:22 am

        Thanks! So glad you enjoyed it :)

        Reply
    21. Vicky says

      November 17, 2019 at 1:11 pm

      Absolutely awesome soup - best cream of mushroom soup ever - you won’t be disappointed!!

      Reply
      • Jennifer says

        November 17, 2019 at 4:38 pm

        So glad you enjoyed it, Vicky! Thanks so much :)

        Reply
    22. Jocelyn says

      October 30, 2019 at 10:06 am

      Made this with evaporated milk instead of cream (and a little extra flour) with great results. Everyone loved it! Fresh herbs make all the difference and really aren't that expensive.

      Reply
      • Jennifer says

        October 30, 2019 at 8:08 pm

        Sounds delicious, Jocelyn! Thanks so much :)

        Reply
    23. Scott Murray says

      October 14, 2019 at 9:17 pm

      5 stars
      So simple and Wow!!
      The flavour is amazing

      Family loved it
      Thanks for the recipe

      Reply
      • Jennifer says

        October 15, 2019 at 8:16 am

        So glad you all enjoyed it, Scott! Thanks :)

        Reply
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