Cream of mushroom soup is thick, creamy, and comforting. Loaded with mushrooms that are sautéed with onions, garlic, and fresh thyme, then simmered in stock with cream, this soup is flavorful, satisfying, and cozy. The best part? It takes less than 45 minutes to make and uses mostly ingredients that you'll have lying around in your pantry and refrigerator. Plus, it's easy to make ahead, freezer-friendly, and reheats well. So much better than a can of store-bought soup!
Why You’ll Love Cream of Mushroom Soup
- It’s creamy and comforting. There’s nothing quite like a creamy soup to satisfy your soul. This cream of mushroom soup features a base that is made creamy with cream and the mushrooms itself. Plus, you can make it as thick and creamy as you'd like but the amount of time you decide to simmer the soup.
- Loaded with mushrooms. Mushrooms are the underdog of superfoods. Although people like to rave about kale or blueberries, mushrooms are one of the most healing, nutrient-providing foods we can eat. They are low in calories, promote heart health, and are even proven to help fight cancer. Plus, their earthy and nutty flavor really shines in this soup as it is intensified from a little heat in the pan.
- It's easy to make. The best part about this one pot soup recipe is that it is easy to make. Just throw in your ingredients, sauté a little here and there, and let the soup simmer until it's ready. Sure it takes a little more time than heating up a store-bought can of mushroom soup, but it's so much better and tastier.
Ingredients and Substitutions
To make this easy homemade cream of mushroom soup, you will need the following ingredients (full quantities in recipe card below):
- butter
- onion
- garlic
- mushrooms - you can use either white mushrooms or brown mushrooms (crimini mushrooms), or a combination of the two.
- thyme
- all-purpose flour
- vegetable stock - or substitute with chicken stock.
- salt and pepper
- heavy cream - you can also substitute this with half and half cream. Note that the soup will be lighter and not as creamy. I would not recommend substituting with milk or water otherwise the soup will be too watery.
You will also need measuring cups and spoons and a large stockpot or 4 qt. Dutch oven.
How to Make the Best Cream of Mushroom Soup
- Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
Storing Instructions
- How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can’t wait, heat it on the stove over low heat in a covered pan until defrosted.
- How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
More Soup Recipes
- 60 Best Soup Recipes
- Vegetarian Mushroom Barley Soup
- Light Cream of Broccoli Soup
- Lemon Chicken Orzo Soup
- Creamy Tomato Potato Soup
- Split Pea Soup
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Cream of Mushroom Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Ingredients
- ¼ cup butter
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 1 + ½ pounds white mushrooms or brown mushrooms, sliced
- 2 teaspoons fresh thyme, finely chopped
- ¼ cup all-purpose flour
- 3 + ½ cups vegetable stock (or chicken stock)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 cup heavy cream (or half and half)
Instructions
- Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
- Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
- Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
- Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
- Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side
Notes
How to store: Store leftover cream of mushroom soup covered with the lid in the cooking pot or transfer to an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze: Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator. If you can’t wait, heat it on the stove over low heat in a covered pan until defrosted.
How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Jan says
Made this tonight. So delicious on a cold day. The whole family loved it! Easy to make too. I’m going to make a batch for holiday green bean recipe instead of canned mushroom soup!
Chef Mireille says
what a luscious creamy soup - perfect for snowy winter days
Colleen says
This is a beautiful soup, Sam! I didn't know you were in Vancouver (I'm in Kelowna) so I guess we are both lucky on the Canadian winter, even though its been a long one. Thanks for this yummy recipe!
Aish Padihari says
I'm not a mushroom fan but this dish looks amazing.
Gloria @ Homemade & Yummy says
Homemade soup is the BEST. Mushroom soup is so delicious. This is the perfect comfort food right here. With a nice slice of fresh bread and a glass of white wine. I call this dinner.
Elizabeth says
What a gorgeous looking soup! I've never tried making my own cream of mushroom soup before, but you've inspired me.