You can make this incredibly easy cream of mushroom soup in just 20 minutes! It’s not only easy and quick, but it’s perfectly delicious, too! Perfect for a comforting bowl homemade mushroom soup any time.
Why you’ll love this easy cream of mushroom soup recipe
If you’re looking for a great cream of mushroom soup, that is just perfect for every-day eating, this is it! 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!
Ingredients and Substitutions
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
Recipe Tips
- 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
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Get the Recipe: Easy Cream of Mushroom Soup
Ingredients
- 3 Tablespoons (42 g) unsalted butter, cut into 3 pieces
- 1/2 cup (125 ml) yellow onions, finely diced
- 8 oz (226 g) 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 (32-42 g) all-purpose flour, use the 1/3 amount for a bit thicker soup
- 3 cups (750 ml) chicken broth
- 1/2 cup (125 ml) 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 the soup and add additional salt and freshly ground pepper, as needed. If the soup tastes "flat", it needs more salt! Enjoy! *
Notes
More Easy Soup Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!
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!
So glad you enjoyed it! One of my favourite quick, easy and delicious soups :) Thanks!
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.
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!
This is so perfect and so good. Thought I would let you know I’m loving your recipe thank you xoxox
Thanks so much, Caroline! Glad you are enjoying it :)
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!
Sounds delicious, Lyle! So glad you enjoyed this. Thanks!
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.
Sounds lovely Margie! So glad you enjoyed it :)
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!
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!
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!
Thanks Rebekah and so glad you enjoyed it :) It’s a great soup to just whip up any time. So easy, but so delicious!
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.
Thanks so much, Christine. So glad you enjoyed it :)
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!
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.
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!
So glad you enjoyed it Mary and I agree about the small batch. I love to just make a small pot for lunch whenever :)