Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 tablespoons butter (divided); 1 onion (diced); 4 cloves garlic (minced); 1 1/2 lb mushrooms (white button or cremini, sliced); 4 cups low-sodium chicken broth (or stock); 1 teaspoon thyme (dried, or 1 tablespoon fresh leaves); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon red pepper flakes; 1 beef bouillon cube (optional, for extra depth); salt and pepper to taste; 1 cup heavy cream (or half-and-half or evaporated milk); 4 tablespoons all-purpose flour; fresh herbs (parsley, thyme or chives, for garnish)

Jump to Recipe

This homemade cream of mushroom soup is rich, velvety and packed with deep, earthy mushroom flavor. It comes together in about 40 minutes with butter, onions, garlic, fresh mushrooms, broth and a splash of cream. Once you make it from scratch, the canned stuff will never taste the same again!

Fall season calls for hot bowls of soup. I love it two ways. On a chilly evening, I ladle it into bowls with a hunk of crusty bread for dunking. On busy weeks, I make a thicker batch and use it in place of canned condensed soup in casseroles, pot pie, and smothered chicken. Either way, it’s real comfort food made with simple ingredients you probably already have.

Why You’ll Love This Recipe

Better than canned: Real butter, fresh mushrooms, and cream, and you control the salt.
Quick and simple: It’s ready in about 40 minutes with everyday ingredients.
Two recipes in one: Enjoy it as a cozy soup, or use it as a from-scratch base for casseroles and sauces.
Easy to customize: Choose your mushrooms, add a splash of wine, or make it vegetarian.
Freezer-friendly: Keep a batch on hand for busy nights and holiday cooking.

Ingredients for Homemade Cream of Mushroom Soup

You only need a handful of simple ingredients. The full measurements are in the recipe card below.

Mushrooms: White button or cremini (baby bella) mushrooms, sliced. A mix of mushrooms adds even more flavor.
Butter: Half is for sautéing the onions and mushrooms. The other half goes into the roux that thickens the soup.
Onion and garlic: They build a sweet, savory base.
Broth: I use low-sodium chicken broth, either store-bought or my Homemade Chicken Broth. Low-sodium matters here because the bouillon cube adds salt.
Seasonings: Dried thyme, garlic powder, onion powder, a pinch of red pepper flakes, salt, pepper, and a beef bouillon cube for extra depth.
Flour: Cooked with butter to make a quick roux and thicken the soup.
Heavy cream: For that classic, velvety finish. Half-and-half or evaporated milk also works.
Fresh herbs: Parsley, thyme, or chives for garnish.

How to Make Cream of Mushroom Soup

Sauté the aromatics. Melt 2 tablespoons of butter in a large pot over medium heat. Cook the onion for 3 to 4 minutes until soft, then add the garlic and stir for 1 minute.
Brown the mushrooms. Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and turn golden. This browning is where the flavor comes from, just like in my Garlic Sauteed Mushrooms. Set aside a few slices for garnish, if you like.
Simmer with broth and seasonings. Stir in the broth, thyme, garlic powder, onion powder, red pepper flakes, bouillon cube, salt, and pepper. Simmer for 5 minutes.
Make the cream roux. In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Whisk in the flour and cook for 2 to 3 minutes until smooth and lightly golden. Slowly whisk in the cream and cook for 2 to 3 minutes more until thickened. It’s the same simple roux I use in my Homemade Gravy Without Drippings.
Combine and blend. Stir the cream mixture into the soup. Turn off the heat and blend with an immersion blender until smooth. For a chunkier soup, scoop out a cup of mushrooms before blending and stir them back in after.
Simmer and serve. Simmer for 10 more minutes, stirring often, until the soup is as thick as you like. Taste, adjust the salt and pepper, and serve hot with fresh herbs and the reserved mushrooms.

Tips for the Best Cream of Mushroom Soup

Don’t crowd the mushrooms. Give them room and time to brown. Pale, steamed mushrooms make a flat-tasting soup.
Slice evenly. Even slices cook at the same rate, so every piece gets golden.
Clean mushrooms quickly. Wipe them with a damp towel, or give them a fast rinse and pat dry. Never soak them.
Blend safely. If you use a countertop blender, fill it only halfway and vent the lid so steam can escape.
Season at the end. The broth and bouillon add salt, so taste before you add more.
Adjust the thickness. Simmer a few minutes longer to thicken it, or stir in a splash of broth or milk to thin it out.

Substitutions and Variations

Cream: Half-and-half or evaporated milk make a lighter soup that’s still creamy. Whole milk works too, but the soup will be thinner.
Mushrooms: Swap some of the button mushrooms for cremini, shiitake, or portobello for a deeper, woodsy flavor.
A splash of wine: After browning the mushrooms, pour in 1/4 cup of Marsala, dry sherry, or dry white wine. Let it bubble for 1 to 2 minutes until almost gone, then add the broth. Marsala is the same wine I use in my Chicken Marsala, and it loves mushrooms.
Vegetarian: Use vegetable broth, and swap the beef bouillon cube for a vegetable or mushroom bouillon cube.
Dairy-free: Use olive oil or plant-based butter, and replace the cream with cashew cream or full-fat oat milk.
Gluten-free: Skip the roux. Stir the cream straight into the soup, then thicken it with 2 tablespoons of cornstarch whisked into 3 tablespoons of cold water. Check that your bouillon cube is gluten-free too.

How to Use It in Place of Canned Soup

This is my favorite reason to make cream of mushroom soup at home. Anywhere a recipe calls for a can of condensed cream of mushroom soup, you can use this instead.

The swap: A 10.5-ounce can of condensed soup holds about 1 1/4 cups. Homemade soup is thinner, so simmer it a little longer until it’s thick enough to coat a spoon. Then use about 1 1/4 cups for each can.

Green bean casserole: Stir it into tender green beans, top with crispy fried onions, and bake. It’s a Thanksgiving classic, right at home beside a pan of my Easy Classic Stuffing. Find more holiday ideas in my Thanksgiving Side Dishes roundup.
Smothered chicken or pork chops: Spoon it over seared chicken or pork chops and let it simmer until tender. It’s a shortcut cousin of my Easy Creamy Smothered Chicken and Gravy.
Pot pie: Stir a cup into the filling of my Easy Homemade Chicken Pot Pie for an extra creamy, mushroomy twist.
Quick pasta sauce: Toss it with cooked pasta and chicken for a shortcut take on my One Pot Creamy Mushroom Pasta With Chicken.
Mushroom gravy: Spoon it over my Creamy Homemade Mashed Potatoes like a rich mushroom gravy.

What to Serve with Cream of Mushroom Soup

Bread for dunking: A slice of Crusty No-Knead Dutch Oven Bread brushed with my Garlic Butter With Herbs is hard to beat. Garlic Knots, Rosemary Focaccia, Soft Dinner Rolls, and Homemade Biscuits are great too.
A crisp salad: A restaurant-style Caesar Salad or a peppery Arugula Salad balances the creamy soup.
Roasted veggies: A tray of Healthy Roasted Vegetables turns it into a fuller meal.
Make it dinner: Serve a small bowl as a starter before my Lemon Chicken Piccata.

How to Store, Freeze and Reheat

Fridge: Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days.
Freezer: Freeze it in airtight containers or freezer bags for up to 2 months, leaving a little room at the top. Freezing it in 1 1/4-cup portions means it’s ready to swap in for a can of soup. Thaw it overnight in the fridge.
Stovetop: Warm it over medium-low heat, stirring often, until hot. Don’t let it boil hard, or the cream can separate. Add a splash of broth if it’s too thick.
Microwave: Heat it in a covered, microwave-safe bowl for 1 to 3 minutes, stirring every 30 seconds.

Cream soups can look a little grainy after freezing. A good whisk while reheating, or a quick blend, brings back the silky texture.

Frequently Asked Questions

Is homemade cream of mushroom soup better than canned?

I think so! It’s made with fresh mushrooms, real butter, and cream, so it tastes richer and more mushroomy. You also control the salt and the thickness.

How do you thicken cream of mushroom soup?

Let it simmer uncovered for a few more minutes so it reduces. For a quick fix, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water. Stir it into the simmering soup and cook for 1 to 2 minutes until thickened.

What kind of mushrooms are best for cream of mushroom soup?

White button and cremini mushrooms are the classic choice, and they’re easy to find. For deeper flavor, use a mix with some shiitake or portobello.

Can you eat cream of mushroom soup by itself?

Absolutely. It’s rich and filling enough for a light lunch or dinner, especially with a slice of crusty bread.

Can I make it ahead of time?

Yes. Make it up to 2 days ahead and keep it in the fridge. The flavor gets even better overnight. Reheat it gently on the stove.

Is this soup gluten-free?

Not as written, because the roux uses flour. Use the gluten-free swap above for a cornstarch-thickened version.

More Cozy Soups to Try

More Mushroom Recipes You’ll Love

Cream of Mushroom Soup

This homemade cream of mushroom soup is rich, velvety, and ready in 40 minutes. Enjoy it by the bowl with crusty bread, or use it in place of canned condensed soup in your favorite casseroles.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Side Dish, Soup

Cuisine: American

Keyword: cream of mushroom, cream of mushroom soup from scratch, homemade cream of mushroom soup, mushroom soup, Mushrooms

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 284.9kcal

Equipment

Large pot or Dutch oven
Small saucepan
Whisk
Immersion blender

Ingredients

4 tablespoons butter divided
1 onion diced
4 cloves garlic minced
1 1/2 lb mushrooms white button or cremini, sliced
4 cups low-sodium chicken broth or stock
1 teaspoon thyme dried, or 1 tablespoon fresh leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 beef bouillon cube optional, for extra depth
salt and pepper to taste
1 cup heavy cream or half-and-half or evaporated milk
4 tablespoons all-purpose flour
fresh herbs parsley, thyme or chives, for garnish

US Customary – Metric

Instructions

In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the sliced mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and start to brown. If desired, set aside a few cooked mushroom slices for garnishing the soup later.
Stir in the chicken broth, thyme, garlic powder, onion powder, red pepper flakes, bouillon cube, salt, and pepper to taste, then simmer for 5 minutes.
While the soup is simmering, prepare the roux. In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Add the flour and whisk continuously for 2-3 minutes, until the mixture is smooth and light golden.
Gradually pour the heavy cream into the roux, whisking constantly to keep it smooth. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens.
Pour the cream mixture into the simmering soup, stirring continuously to combine.
Turn off the heat and use an immersion blender to blend the soup until silky smooth. For a chunkier soup, scoop out about 1 cup of mushrooms before blending and stir them back in afterward.
Let the soup simmer for 10 more minutes, stirring occasionally, until it reaches your desired thickness. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the soup hot, garnished with chopped parsley and reserved mushroom slices, if desired.

Notes

Brown the mushrooms well and don’t crowd the pot. That golden color is where the flavor comes from.
Use low-sodium broth, because the bouillon cube adds salt. Taste before adding more.
To replace canned condensed soup: simmer until thick enough to coat a spoon, then use about 1 1/4 cups for each 10.5-ounce can.
Optional wine: after browning the mushrooms, add 1/4 cup Marsala, dry sherry or dry white wine and cook until almost evaporated.
Vegetarian: use vegetable broth and a vegetable or mushroom bouillon cube.
Storage: refrigerate for up to 4 days, or freeze for up to 2 months.

Nutrition

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Homemade Cream of Mushroom Soup