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!
Servings: 3 cups
Calories: 190kcal
Equipment
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 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).
Video
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.
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