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.
I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. They are simply perfect. 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!
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!
Ingredient Notes
- Mushrooms - I will often use cremini mushrooms for this soup, though regular white button mushroom as just fine, too. I buy the whole mushrooms and slice them myself, as I like the extra chunkiness. 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 couple of teaspoons 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.
Step-by-Step Video
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 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.
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!
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.
Recipe Card
Simply Perfect 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 cremini, or mixture, 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
- 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!
Video
Notes
Nutrition
More Mushroom Soup Recipes from Seasons and Suppers
Tina says
this soup is SO delicious!!! I added a bit more chicken broth (didn't want the soup thick) but waited until it had boiled before adding the extra. I also added a few chopped garlic cloves with the onion/butter mix. The soup was amazing and so easy to make! made a bit more than 3 bowls of soup, perfect amount! Thanks so much for the recipe, I'll be making it again!
Jennifer says
So glad you enjoyed it! One of my favourite quick, easy and delicious soups :) Thanks!
Karen says
While I often make soup, I had never made cream of mushroom soup and I wanted to give it a try. I googled recipes and chose yours based on its simplicity and the rave reviews. So glad I did. My husband said that this was the best soup that I have ever made. I'm looking forward to trying out some of your other recipes.
Jennifer says
So glad to hear, Karen :) It's one of my favourites and the fact that it is so fast and easy is just a huge win.win. Thanks!
caroline says
This is so perfect and so good. Thought I would let you know I'm loving your recipe thank you xoxox
Jennifer says
Thanks so much, Caroline! Glad you are enjoying it :)
Lyle says
Excellent and easy recipe. I added a couple tweaks that I thought I'd pass along. First of all I doubled the recipe since if I'm going to the trouble of making soup there might as well be double the goodness. I doubled the single recipe amount of spices (ie quadrupled for a double recipe) plus added a tsp garlic powder. I added a couple tbsp.'s corn starch when I added the flower. Makes a perfect thickness without taking away any of the mushroom pieces by blending. Also a tbsp of sherry when I added the cream. Totally awesome!
Jennifer says
Sounds delicious, Lyle! So glad you enjoyed this. Thanks!
Margie says
Fantastic. Didn't use flour as we don't eat grains. Added small pieces of mesquite tri tip that we over cooked (new smoker) with 3 types of mushrooms. Juice & fat from meat along with homemade bone broth. Heavy cream and lots of butter. Amazing & will make again and again.
Jennifer says
Sounds lovely Margie! So glad you enjoyed it :)
Kathy says
My husband and I LOVE this mushroom soup recipe!
This recipe was my first attempt, ever, of making fresh mushroom soup; and it was gone by night's end. It is that good! The recipe is so simple and the results are so good and rich (ok...I may have added a little extra butter at the very end, 1-2 Tbsp of "salted" butter. Mmmmm!, Oh my!, Delicious!) Tonight I decided to make it again but this time I doubled the recipe. I use both button top and baby portabella mushrooms, yum! I also do the immersion step to make it a little thicker, plus I enjoy the different size pieces using this method. It really is fantastic!!
Thank you for sharing this recipe, well done! I will be checking your other recipes too. That way I can try some of those as well!
Jennifer says
So glad you are enjoying it :) It is one of my favourites and the fact that it is so easy to make is just a huge bonus!
Rebekah says
I just finished eating this soup. So easy and quick to make with a delicious, comforting result. It's a moody day today, and this hit the spot. My only mistake was not doubling the recipe. Thank you for sharing!
Jennifer says
Thanks Rebekah and so glad you enjoyed it :) It's a great soup to just whip up any time. So easy, but so delicious!
Christine says
Hey,
Im from India and we predominantly get button mushrooms here so was looking for a recipe that would ne suitable.
This recipe was delicious!!!!!!!!!
Everyone loved have already got requests to make it again. Thamk you for the wonderful recipe.
Jennifer says
Thanks so much, Christine. So glad you enjoyed it :)
Madison W says
I'm very excited to try this recipe this weekend. Just a quick question, does it freeze well? I'm planning on freezing lunch sized portions and I am worried the soup might separate. Any insight would be lovely!
Jennifer says
Hi Madison, I have to confess I've never frozen this, as it makes a very small batch and we tend to eat it in one sitting. You might want to make a double batch if you are looking to freeze some for lunches. Now as for the freezing, I suspect it would separate a bit, but would probably come back together nicely when re-heated. That's my guess.
Mary Buckelew says
This is SO delicious. I loved it so much. Since I'm single, I appreciate that it makes a modest sized batch... not a HUGE batch. I am making it AGAIN this weekend!
Jennifer says
So glad you enjoyed it Mary and I agree about the small batch. I love to just make a small pot for lunch whenever :)
RossC says
I came across this yesterday and put it together last night... Excellent on a rainy night, served with warm, crusty Italian bread for dipping..
I like that it doesn't make a bunch as there are only the two of us at home.. I sent the link to your site to my daughter.. She and her husband will love this recipe..
Thank you... :O)
Jennifer says
So glad to hear! It's been raining here, too (not very Christmas-y). This is one of my favourite soups and like you, I love the small batch, as I just make up a pot for the two of us for lunch or dinner and we eat it all up :)
Linda Bobinski Sheehy says
I am not a fan of Thyme, but LOVE Tarragon--I substituted one "T" for the other----I also added 3 large cloves of pulverized Garlic (I am a Polish Girl, and Garlic improves just about EVERYTHING!!)......I am now making it for the Third time, absolutely wonderful!! Hope you don't mind my substitutions, as it sound like a lot of Thyme with Mushroom lovers out there!~~~
Jennifer says
I love tarragon, Linda, so it sounds great to me :)
Linda says
Just an update........I am making this, yet again, for like the 12th time or so!! I have 'learned' to like Thyme, since I have used it in this Soup & it is, indeed delicious!! I also still like the Tarragon, too!! Making it yet again for tonight's dinner, on this cold & blustery Winter's day here in Canada, along with crusty, grilled ham & cheddar Sandwiches!! Ummnn, I can hardly WAIT for Dinner!!~~~
Jennifer says
So glad to hear, and that you are warming up to thyme :) I'm trying to learn to love cilantro ;) Sounds like the perfect dinner for a cold, Canadian day (it's snowing here, too),
Brandy says
I have made this soup twice in the last 3 days and still can't get enough. I have sent the recipe to my daughters and sister so they can make it too. Thanks!
I am going to make some of your other dishes and soups too because they all look so good! So glad I found you. : )
Jennifer says
So glad you are enjoying it Brandy :)
barb says
the pot of deliciousness is on the stove as I type.............tasting make me feel all warm and fuzzy. Weather perfect for this.
Jennifer says
Thanks Barb :)
Linda says
This soup is amazing and easy to make. Thanks for the recipe.
Jennifer says
Thanks Linda and so glad you enjoyed it :)
Aura says
Delicious recipe! I used organic unsweetened almond milk with cornstarch instead of the cream and it was just as good! Thank you for sharing!
Jennifer says
Glad you enjoyed it, Aura :)
Debbie Morin says
I made this soup last night and let me tell you, It's to die for. Can't wait to make it for my mom.
Jennifer says
So glad you enjoyed it, Debbie. It's amazing how such a simple soup is so delicious, isn't it?! :)
Gwen Federer says
I have spent years looking for a simple and delicious mushroom soup that tasted like my mom used to make.Hers was called Campbells and required a can opener.lol.Well the hunt is over.So simple and so delicious.Thankyou.Cant wait to try some of the other recipes.
Jennifer says
So glad you enjoyed it, Gwen. My Mom's soup was called Campbells, too :) If you're a lover of simple soups, the tomato is awesome (especially with the goat cheese toasts!)
Scooterdie says
I've cooked this half a dozen times now. It's delicious. Today's is a triple batch for a potluck at work.
Jennifer M says
Glad you enjoyed it!
SCOOTERDIE says
I keep cooking this regularly and I found that added a block of cream cheese makes it even better.
Cassidy says
Just made this and I'm having trouble not eating the whole pot because it's DELICIOUS!!! So glad I found your blog and such a fantastic recipe :D
Jennifer M says
So glad you enjoyed it. If you're like me, you'll now be regretting all the years you didn't know you could enjoy such a great soup in so little time :)
dianna says
Made this soupl last night, and it was so quick and easy! Simple, straightforward ingredients...delicious.
Jennifer M says
So glad you enjoyed it, Dianna. I love it for too, for just those reasons!
Chung-Ah | Damn Delicious says
Love that this is made completely from scratch - something I've been wanting to do for years!
Jennifer M says
You would love it. From scratch in 20 minutes!
Renee says
Looks delicious Jennifer! I like it when you revisit the classics!
Jennifer M says
Thanks Renee. These are all recipes that have served me well for many years. Hope others might enjoy them too!
Laura (Tutti Dolci) says
I love anything with mushrooms & thyme, this soup sounds so comforting!
Jennifer M says
Thyme and mushrooms go perfectly together and yes, this soup is good for the soul :)
Katie @ Butterlust Blog says
There is nothing better than the classics!! This soup looks delicious!
Jennifer M says
Thanks so much, Katie. It is one of my favourite soups.