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!
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.
- 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'm approaching the roux with a flour-broth mixture, which means no lumps EVER – great hack for roux rookies!
Step 1. Heat 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.
Step 2. 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 together until well-combined with no lumps.
Step 3. Add this mixture to the pot and bring to a boil, stirring as needed. Stir in milk (or cream). Reduce heat and simmer uncovered about 10 minutes, or until soup thickens to your liking, stirring as needed.
Step 4. Serve mushroom soup warm garnished with chopped fresh parsley. To store, cool completely and refrigerate in an airtight container up to 5 days to use with other recipes.
There is no need to rinse mushrooms. Gently brush off any excess dirt with a paper towel, soft linen, or a pastry brush.
Add a splash of soy sauce to the soup at any point to enhance the umami mushroom flavor.
How to thicken cream of mushroom soup – Whisk together 1 tablespoon of flour with 1 tablespoon of water, broth, or milk until creamy with no lumps. Add this mixture to the soup, heating and stirring until it thickens. Repeat these steps to further thicken soup.
How to make mushroom soup thinner – Add splashes of milk, cream, or broth to soup and stir. Repeat until the soup texture is to your liking.
Use olive oil if butter isn't an option.
Add white wine or dry sherry to brighten the flavor
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, which proves that you can make mushroom soup without cream that's, well, shockingly creamy.
Use your flour of choice in place of all-purpose flour and plan to experiment with flour water ratios to dial in 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
Yes. In fact, this mushroom soup recipe can be made with cream but encourages the use of milk instead, yet it's still thick and rich!
Yes. This recipe is an easy, delicious alternative to store-bought mushroom soup and can be substituted in equal amounts when a recipe calls for canned soup.
Yes. You can make this recipe up to 5 days ahead or freeze up to 90 days.
Recommended soup recipes
Easy Cream of Mushroom Soup
- 4 tablespoons Butter
- ½ Onion, diced (about 1 cup)
- 8 ounces Mushrooms, sliced (about 4 cups)
- 2 cups Vegetable Broth, divided
- ¼ cup Flour
- 1 teaspoon Fresh Thyme
- 1 cup Milk, or heavy cream
- Salt and Pepper, to taste
- Fresh Parsley, for garnish
- Melt BUTTER in a soup pot over medium-high heat. Add ONIONS and sauté until tender, stirring as needed.
- Add MUSHROOMS and continue sautéing until tender, stirring as needed.
- Add 1 cup of BROTH to the pot and scrape any browned bits from the bottom to deglaze. Stir in THYME and continue heating.
- In a mixing bowl, whisk FLOUR and remaining BROTH together until well-combined with no lumps.
- Add this mixture to the pot and bring to a boil, stirring as needed.
- Stir MILK (or heavy cream) into the soup. Reduce heat and simmer uncovered about 10 minutes, or until soup thickens to your liking, stirring as needed.
- Serve warm garnished with chopped FRESH PARSLEY.
Traci's Recipe Notes
- silicone spatula or other stirring utensil
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.