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!
Your recipe is wonderful in both taste and satisfaction. In a pinch for supper one night I reduced the broth and poured it over noodles.
It was great. I’m elderly and cook for my husband and I. This soup recipe makes cooking easy and delicious.. Looking forward to trying more of your recipes.
So glad you are enjoying it, Celine and I love the idea of combining with noodles :) Thanks so much!
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!