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Classic Cream of Mushroom Soup

| | by Jennifer

Easy Homemade Cream of Mushroom Soup

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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!

Easy Homemade Cream of Mushroom Soup

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.

Classic Cream of Mushroom Soup
Print Recipe

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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings

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
US Customary - Metric

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!
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Notes

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

Nutrition

Calories: 315kcal, Carbohydrates: 15g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 84mg, Sodium: 1269mg, Potassium: 497mg, Fiber: 1g, Sugar: 2g, Vitamin A: 940IU, Vitamin C: 20.5mg, Calcium: 49mg, Iron: 1.3mg
Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.

More Mushroom Soup Recipes from Seasons and Suppers

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Delicious mushroom soup with added goodness and flavour from wild rice.

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Like a chunky mushroom soup? This one fits the bill perfectly!

 

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Meet the Author: Hi! I'm Jennifer, a home-cook of some 30-plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love sharing the joy of cooking at home, with simple, delicious and seasonally-inspired recipes. More about me here ...

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Comments

  1. caroline says

    This is so perfect and so good. Thought I would let you know I’m loving your recipe thank you xoxox

    Reply

    • Jennifer says

      Thanks so much, Caroline! Glad you are enjoying it :)

      Reply

  2. 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!

    Reply

    • 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.

      Reply

  3. Chung-Ah | Damn Delicious says

    Love that this is made completely from scratch – something I’ve been wanting to do for years!

    Reply

    • Jennifer M says

      You would love it. From scratch in 20 minutes!

      Reply

  4. Renee says

    Looks delicious Jennifer! I like it when you revisit the classics!

    Reply

    • Jennifer M says

      Thanks Renee. These are all recipes that have served me well for many years. Hope others might enjoy them too!

      Reply

  5. Laura (Tutti Dolci) says

    I love anything with mushrooms & thyme, this soup sounds so comforting!

    Reply

    • Jennifer M says

      Thyme and mushrooms go perfectly together and yes, this soup is good for the soul :)

      Reply

    • Jennifer M says

      Thanks so much, Katie. It is one of my favourite soups.

      Reply

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