Cream of Mushroom Soup


Mushroom enthusiasts, rejoice! Today, I present to you a culinary symphony that harmonizes the earthy notes of fresh mushrooms with the silky richness of cream, creating a masterpiece known as Easy Cream of Mushroom Soup. This recipe not only caters to the aficionados of classic comfort food but also offers a healthy twist, sans the guilt-inducing cream.

Discover the Magic of Creamy Mushroom Soup

There’s something magical about a bowl of creamy mushroom soup, especially when it’s homemade. This recipe takes the humble button mushrooms and transforms them into a velvety delight, swimming in a luscious cream broth. What sets it apart is the option to make it equally delectable without the cream, making it a versatile and nutritious alternative to canned soup.

The Allure of Homemade Goodness

Canned soup may have its conveniences, but the charm of homemade mushroom soup lies in its silkiness, flavor, and adaptability. This creation serves as a reliable substitute for the classic cream of mushroom soup, adding a personal touch to your culinary endeavors. Whether used as an ingredient in other recipes or savored as a standalone entree, this mushroom soup is a testament to the small effort that yields significant rewards.

Ingredients Needed:

Let’s delve into the alchemy of this delightful creation. The primary players include butter, onions, mushrooms, flour, vegetable broth, fresh thyme, milk, salt, pepper, and fresh parsley. The unsalted butter sautés the mushrooms and onions to perfection, setting the stage for a flavorful symphony. The choice of mushrooms ranges from the simple white button to the more robust portobello, offering a spectrum of satisfaction.

How To Make:

Act 1: The Prelude – In a soup pot, the overture begins with the gentle sizzle of butter, soon joined by the mellifluous notes of onions sautéing to tender perfection. The crescendo arrives with the addition of mushrooms, each slice contributing to the symphony of flavors.

Act 2: The Harmony – A cup of broth is poured into the pot, a moment of harmony that deglazes the bottom, releasing the soulful essence of the sautéed ingredients. Fresh thyme joins the ensemble, imparting earthy, peppery, and citrusy tones.

Act 3: The Crescendo – In a mixing bowl, flour and the remaining broth waltz together, creating a smooth, thickening elixir. This magical potion is poured into the pot, transforming the broth into a crescendo of creamy goodness. Milk, or optionally cream, adds the final touch, orchestrating a finale that simmers for ten minutes until the soup reaches the desired thickness.

Garnish and Serve.

Before the curtain falls, garnish the soup with fresh parsley, adding a pop of color and flavor. Serve this symphony of flavors warm, letting each spoonful serenade your taste buds. For those who appreciate a visual feast, a sprinkle of fresh parsley transforms the dish into a culinary masterpiece.

Storage and Tips

Should you desire an encore, store the cooled soup in an airtight container for up to five days. This mushroom soup is not only a star on its own but also a versatile supporting actor in various recipes. A true culinary maestro knows that a well-made soup is a canvas for endless possibilities.

Recipe Notes and Variations

There are always variations to explore. Substitute olive oil for butter, add a splash of white wine or sherry for a brightened flavor, or experiment with different broths to elevate the taste. The choice of milk is yours; even a humble 1% milk can turn this into a shockingly creamy delight. Elevate the umami with a dash of soy sauce, and feel free to experiment with alternative flours to find your perfect broth consistency.

Cream of Mushroom Soup

Recipe by admin
0.0 from 0 votes
Course: SoupsCuisine: American
Prep time


Cooking time




Total time



Quick and 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. Sauté onions until tender, stirring as needed.
  • Add mushrooms and continue sautéing until tender, stirring as needed.
  • Add 1 cup of broth to the pot, deglazing by scraping any browned bits from the bottom. Stir in thyme and continue heating.
  • In a mixing bowl, whisk flour and remaining broth until well-combined with no lumps.
  • Add the flour mixture to the pot and bring to a boil, stirring as needed.
  • Stir in milk (or heavy cream). Reduce heat and simmer uncovered for about 10 minutes or until the soup thickens to your liking, stirring as needed.
  • Serve warm, garnished with chopped fresh parsley.


  • Store the cooled soup in an airtight container for up to 5 days or freeze up to 90 days (or longer if vacuum-sealed).

Nutrition Facts

  • Calories: 190kcal
  • Carbohydrates: 14g
  • Protein: 5g
  • Fat: 14g
  • Cholesterol: 37mg
  • Sodium: 587mg
  • Potassium: 307mg
  • Fiber: 1g
  • Sugar: 6g
  • Vitamin C: 3mg
  • Calcium: 86mg
  • Iron: 1mg

Leave a Comment

Your email address will not be published. Required fields are marked *