Easy Cream of Mushroom Soup

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This mushroom soup recipe is so rich and creamy, even with the no-cream option. Button mushrooms simmered in a silky cream broth make homemade mushroom soup a delicious substitute for canned soup!

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Why you'll love this recipe

Creamy mushroom soup is classic comfort food you can make right at home and use in many ways. Savory, plump mushrooms and onions are sautéed in butter to perfection and simmered in a creamy broth that's made with or without cream.

Nothing against cream, but I'm all for fewer empty calories and fat. Even with milk as a substitute, this healthy mushroom soup tastes so rich and comforting, I'm confident you won't miss the classic ingredient. But if your culinary instinct forces you to object, by all means, enjoy it with cream!

Now, I'll never argue over the convenience of canned soup, but I also don't use it because this mushroom soup recipe is silky, delicious, and equally versatile. In fact, it's a reliable substitute for cream of mushroom soup, which makes it 100% worth the small effort to make. Use this soup as an ingredient for other recipes or simply enjoy as an entree.

Ingredient notes

• butter - Butter-sautéed mushrooms and onions? Count me in! I do prefer unsalted butter and adding salt to taste, but use what you have.
• onion - I use white or yellow onions for their neutral color. Pro tip: If time permits, I recommend sautéing onions low and slow to caramelize them, making them extra brown and flavorful for this soup.
• mushrooms - Use simple white button mushrooms, baby bellas, or even portobello mushrooms for this recipe. I find equal satisfaction among them.
• flour - A key ingredient that thickens cream of mushroom soup because of it's starchy gluten content.
• vegetable broth - This makes this soup naturally vegetarian, but you can use any broth, stock, or bouillon cubes with water for the soup base.
• fresh thyme - This adds an earthy, peppery, citrus flavor to creamy mushroom soup. Dried thyme is also an option.
• milk - Use any milk for this creamy mushroom soup. Cream is an option for the classic method.
• salt and pepper - Season the cooked soup to your liking.
• fresh parsley - This optional garnish adds a pop of color and flavor to mushroom soup. Highly recommend.

How to make cream of mushroom soup

Here's the step-by-step photo tutorial – the full recipe is below. You'll notice that, just like my beef stroganoff recipe, I make the roux with a flour-broth mixture, which means no lumps EVER – great hack for roux rookies!

Start this recipe by heating butter in a soup pot over medium-high heat. Add onions and sauté until tender, stirring as needed. Add mushrooms and sauté until mushrooms are tender, stirring as needed.

Next, add 1 cup of broth to the pot, allow to warm up, then scrape any browned bits from the bottom to deglaze the pot. Stir in fresh thyme and continue heating. In a mixing bowl (or large measuring cup), whisk flour and remaining broth until well combined with no lumps.

Lastly, add this mixture to the pot and bring to a boil, stirring as needed. Stir in milk (or cream). Reduce heat and simmer uncovered for about 10 minutes or until soup thickens to your liking, stirring as needed.

Serve mushroom soup warm, garnished with chopped fresh parsley. To store, cool completely, and refrigerate in an airtight container for up to 5 days to use with other recipes.

Recipe tips

• There is no need to rinse mushrooms for this recipe. Gently brush off any excess dirt with a paper towel, soft linen, or a pastry brush.
• Use an immersion blender to blend the fully cooked soup for a smoother mushroom soup.
• How to thicken cream of mushroom soup – Mix one tablespoon of flour with one tablespoon of water until smooth. Add to the soup, stir, and heat until thickened. Repeat as necessary.
• How to make mushroom soup thinner – Add splashes of milk, cream, or broth to the soup and stir. Repeat until the soup texture is to your liking.

Recipe variations

• Substitute butter with olive oil in equal amounts.
• Brighten the flavor by adding a splash of white wine or dry sherry.
• Use any broth in place of vegetable broth to add other layers of flavor to your homemade mushroom soup.
• Any fat-percentage milk can be used for this recipe. I used 1% milk for these recipe photos, proving that you can make mushroom soup without cream that's, well, shockingly creamy.
• Enhance the umami flavor by adding a splash of soy sauce at any time.
• Use your flour of choice in place of all-purpose flour. You may need to experiment with the ratios to dial the broth consistency.

How to use cream of mushroom soup

• Use this creamy mushroom soup as a key ingredient for fresh green bean casserole.
• When a recipe calls for canned creamed soup, this mushroom soup is an excellent substitute and can be used with a one-to-one ratio.
• Scoop it over pork chops or chicken and watch them disappear.
• Nothing beats a comforting bowl of mushroom soup with a chunk of homemade French bread.

Frequently asked questions

Recommended soup recipes

• Creamy White Chicken Chili
• Easy Zuppa Toscana Recipe
• Homemade Tomato Soup
• Ham Bean Soup

📖 Recipe

Easy Cream of Mushroom Soup

This mushroom soup recipe is so rich and creamy, even using milk instead of heavy cream. Button mushrooms simmered in a silky, creamy broth make homemade mushroom soup a delicious substitute for canned soup!

Prep TimePrep Time: 5 minutes mins

Cook TimeCook Time: 30 minutes mins

Total timeTotal Time: 35 minutes mins

Yield 3 cups

Author Traci

5 from 60 votes

Print Pin it for later 📌

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

1x2x3x

• ▢ 2 tablespoons Butter
• ▢ ½ large Onion, diced (about 1 cup)
• ▢ 8 ounces Mushrooms, sliced (about 4 cups)
• ▢ 1 teaspoon Fresh Thyme
• ▢ 1 cup Vegetable Broth, *see recipe footnote
• ▢ ¼ cup Flour
• ▢ 1 cup Milk, divided
• ▢ ½ teaspoon Sea Salt
• ▢ Black Pepper, to taste
• ▢ (Optional) Chopped Fresh Parsley, for garnish

Instructions

Note: This recipe makes about 2½ cups of condensed-style soup and about 3 cups of creamy mushroom soup (depending on how much milk you use).

• Heat a 4-quart soup pot over medium heat. Add and melt the BUTTER. Add the ONION and sauté until tender, stirring as needed.
• Add the MUSHROOMS and continue sautéing until tender, stirring as needed.
• Stir in the THYME and continue heating.
• In a mixing bowl, whisk the FLOUR and VEGETABLE BROTH together until smooth with no lumps. This quick slurry thickens the soup without making a traditional roux.
• Add this mixture to the pot and bring to a boil, stirring as needed.
• Stir in ½ cup of the MILK along with the SALT and BLACK PEPPER. Lower the heat and simmer, uncovered, for 10–15 minutes, stirring often. As it cooks, whisk in more milk as needed to loosen it—skip the extra milk for a condensed-style soup, or add more (up to the full cup) for a creamier bowl.
• Serve warm. (Optional) Garnish with FRESH PARSLEY.
• To store: cool thoroughly, then refrigerate for up to 5 days or freeze for up to 90 days (longer if vacuum-sealed).

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

To clean the mushrooms, brush off any visible dirt with a paper towel, soft linen, or a pastry brush.

To make a less concentrated mushroom soup, increase the broth amount by up to 1 extra cup. This creates a looser texture, increases the volume, and makes the soup less dense with mushrooms and onions.

You can use an immersion blender to blend the fully cooked soup into a smooth soup.

Enhance the flavor by adding a splash of soy sauce at any time.

How to thicken: Simmer the soup to reduce the liquid, stirring as needed. Or mix 1 tablespoon flour + 1 tablespoon water until smooth and add it in to thicken quickly.

How to thin: Add splashes of milk, cream, or broth and stir until the soup reaches the texture you like.

Equipment

• chef's knife
• cutting board
• measuring cups and spoons
• 4.5-quart Dutch oven or stockpot
• wire whisk

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 587mg | Potassium: 307mg | Fiber: 1g | Sugar: 6g | Vitamin A: 723IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Soup

Cuisine American

Diet Vegetarian

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