Easy Cream of Mushroom Soup

cream of mushroom soup in white bowl with soup spoon

5 from 53 votes

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 Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 190kcal

Author: Traci

Equipment

chef's knife
cutting board
measuring cups and spoons
4-quart soup pot
wire whisk
silicone spatula or other stirring utensil

Ingredients

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

Instructions

Note: If you double this recipe, add 15 minutes to the cook time.

Heat a 4-quart soup pot over medium high heat. Add and melt the BUTTER. Add ONIONS and sauté until tender, stirring as needed.
Add MUSHROOMS and continue sautéing until tender, stirring as needed.
Add a splash of BROTH to the pot and scrape any browned bits from the bottom to deglaze it. 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 10-15 minutes, or until soup thickens to your liking, stirring frequently.
Serve warm garnished with chopped FRESH PARSLEY.
To store, cool completely and refrigerate up to 5 days or freeze up to 90 days (or longer if vacuum sealed).

Video

Notes

Visit the recipe variations section above for ingredient swaps.

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.

For a smoother mushroom soup, use an immersion blender to blend the fully cooked soup.

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

How to thicken cream of mushroom soup – Mix 1 tablespoon of flour with 1 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 soup and stir. Repeat until the soup texture is to your liking.

Nutrition