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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
Yes. Even with milk, this mushroom soup remains wonderfully thick and rich. Of course, cream is always an option.
Yes. When a recipe calls for canned soup, this recipe is an easy, delicious alternative and can be used in equal amounts.
Yes. You can make this recipe up to 5 days ahead or freeze up to 90 days.
Recommended soup recipes
- Creamy White Chicken Chili
- Easy Zuppa Toscana Recipe
- Homemade Tomato Soup
- Ham Bean Soup
📖 Recipe
Easy Cream of Mushroom Soup
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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
- 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).
Recipe Notes
Equipment
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Libby says
Great recipe! Easy to make and great taste. I will never buy canned cream of mushroom soup again
Traci says
I love this and I have felt the same way since I first started making it years ago. Thank you for trying it and for leaving this feedback. Enjoy!!
MK says
Excellent recipe! I added 1 1/2tsp of Worcestershire sauce, a sprinkle of cayenne pepper,garlic and substituted the cream with a can of evaporated milk. I will try adding some cooked wild brown rice the next time! Really enjoyed this soup.
Traci says
Wow sounds like you made it all your own 🙂 I'm glad to provide the base for you and so glad you enjoyed. Thanks for trying my recipe and for leaving a review. Much appreciated.
Lisa says
This is now this has now become a part of my rotation so this time I made a double batch so I can freeze the other half. Great comfort food I substituted the milk for oat milk, creamer, and a little bit of coconut milk. I used mostly olive oil rather than butter ..just as delicious!
Traci says
Yay! Thanks for trying my recipe and for sharing your swaps! I'm glad it fits into your rotation so well. Enjoy!!
Megan says
If fresh mushrooms aren't available, can dried be used instead? If so, how much dried mushroom should be used? I have used canned Mushrooms already for this recipe. It worked great! Used 2 cans & added the juice in with my broth. Great recipe!
Traci says
So glad you enjoyed the recipe, and I love knowing the canned version works too! I have only ever made mushroom soup with fresh mushrooms, so if you decide to try it with dried, I’d love to hear how it goes. Enjoy! xoxo
Homemaker Betty says
This was a delicious and quick recipe. Will definitely make this again.
Traci says
I’m so glad you enjoyed it! Love hearing that it was both quick and delicious. Thanks for sharing! xoxo
Kristen says
This was easy to make, delicious, and so satisfying on a cold winter day! Thanks for the great recipe.
Traci says
You are soooo welcome and yayyy!! I love this feedback. Makes my day! Thanks for taking the time to let me know. Enjoy!
Julie says
Love this easy recipe. I did add a cup of diced celery and a splash of creamed sherry. Had heavy cream on hand and used chicken broth too. Very tasty. Thank you.
Traci says
Yay! I'm thrilled you picked my recipe for your occasion and thank you for this feedback. Yours sounds delicious! Enjoy! xoxo
Mickey says
I just made this soup (my husband can’t eat solid foods yet) As a former chef, this was easy and he likes it😁Win Win
Traci says
Ok I love knowing that you picked this for your husband's current needs and that it receives chef approval. Thank you so much for bringing my recipe into your kitchen and for providing this feedback. Day made! xoxo
Julie S says
Recipe is easy to follow and delicious!
Love the addition of the soy sauce.
Thanks for posting.
Traci says
Yay!! Thank you so much for trying my recipe and for leaving this feedback. I'm glad you're finding my recipe variations helpful. Enjoy! xoxo
Wanda McMahon says
I had never made Mushroom Soup so picked your recipe. Both husband and son loved it as did I. We will make it again!
Traci says
Yayyy! I love knowing this! Thank you for entrusting my recipe. I'm glad you and the family loved it. Thanks for this feedback! Enjoy! xoxo
Cindy says
I made this using cornstarch instead of flour for a GF soup! It was very easy to make, and I'll freeze some to use later on in green bean casserole.
Traci says
Perfect!! So glad you enjoyed and found your sweet spot for ingredients. Thanks for taking the time to leave feedback! xoxo
Lee says
Thanks for sharing I follow a GF diet as well, and will be doing the same for a green bean casserole. Quick question what do you suggest for the fried onion replacement?
Traci says
Hi Lee, caramelized onions would work really nicely 🙂
Heather says
So good. I had mushrooms that needed to be used up and found this recipe. Instead of vege stock I used homemade chicken stock, about.a third tsp. Dried thyme and half heavy cream and half whole milk. This came together super fast, I'll make it again.
Traci says
Yay!! I'm so glad you loved it! Great variations! Thank you for bringing my recipe into your kitchen. Appreciate the feedback. Cheers! xoxo
Laurie Grammes says
So easy! It’s the best mushroom recipe I’ve found and I’ve tried many. It’s my husband’s favorite too. So tasty. Only thing I changed was the broth from vegetable to beef. Love love this recipe.
Traci says
Yay!! I'm so glad you both enjoyed! Thank you for bringing my recipe into your kitchen and I really appreciate the feedback. Cheers! xoxo
Nancy Kahkola says
Excellent recipe!
Traci says
Yay!! So glad you enjoyed and thanks for bringing my recipe into your kitchen. I appreciate the feedback. Thank you! xoxo
Brian says
I made this soup to make pork chops baked in the oven with cream of mushroom soup. This recipe is delicious, and worked wonderfully with my pork chop recipe.
Traci says
Yay Brian! That sounds delicious and now I want some! Thanks so much for bringing my recipe into your kitchen and for sharing this feedback. Enjoy!
Catrin. says
perfect for a cold Autumn day ! substituted chestnut mushrooms as I had these to hand.
Traci says
Yay!! Sounds yummm! So glad you found your way to my recipe. Thanks for sharing your experience. Enjoy!
Deborah Carlton says
Made exactly as listed and it was fantastic!
Traci says
Yay!! So glad you went for it. Thank you for the feedback. Enjoy!!
Rick O. says
Absolutely the easiest and best recipe I’ve tried. Turned out fantastic as written each time. I started experimenting a little bit by switching broth to beef, adding some cayenne for a kick, adding garlic croutons or toast. Just an amazing soup ! Thank you so much for teaching me how to make this !!
Traci says
Awesome, Rick! I'm so glad to hear you're enjoying this and made it your own! Thanks for sharing your experience. Cheers!
Kerri says
What a yummy soup! I always look forward to the fall season to make my favorite soups and this one is getting added to that list!
Maggie says
I love soup season. Making soup almost every day this week. This one is on the list!
Cynthia says
So good! No need to buy the canned stuff any more. Very easy too!
Lizet says
There is so much flavor in this soup! and super simple to make.
Dionne says
Fantastic recipe to master and enjoy every time it is cold outside. Delicious soup!
Tia says
Never been a fan of canned mushroom soup and no reason to buy it again with awesome recipes like this! Delicious and creamy every time!
Traci says
Yay! Glad you are enjoying this one 🙂 Thanks so much!
JB says
I’m not a big mushroom soup guy, but I find myself eating it by the spoonful when it gets made. I definitely love this in green bean casserole.
Traci says
Yes!! That is a common experience with this one 🙂 So glad you're enjoying it. Thanks!!