Homemade Cream of Mushroom Soup is a delicious and flavorful soup recipe perfect for lunch or light delicious dinner! This creamy soup is loaded with fresh mushrooms for a rich flavor you won’t be able to resist!

Serve it alongside a fresh tossed salad and Homemade Garlic Bread or Easy Homemade Buttermilk Biscuits for dipping.

Overhead shot of two bowls of Cream of Mushroom Soup

Mushrooms are one of my all time favorite vegetables. They have a delicious earthy flavor and are perfect in a creamy soup. Serve with freshly baked 30 Minute Dinner Rolls and homemade garlic butter for sopping up any goodness in the bottom of the bowl!

Cream of Mushroom Soup Ingredients

This recipe needs only a few basic ingredients, cream, broth, mushrooms and a splash of white wine to deepen the flavors. A pinch of thyme and a bay leaf are the perfect flavors to complement this delicious soup!

You can use any kind of mushrooms you’d like (I use cremini)! There are so many good options out there, but don’t worry they will all result in a wonderful soup. If you are looking to save time, buy sliced mushrooms.

Overhead shot of mushrooms in a white pot with a wooden spoon

Mushrooms for Mushroom Soup

  • Cremini Mushrooms are my favorite for the flavor they add. They will also add a bit of color to an otherwise white and creamy soup. It keeps the flavor the same but gives you a slightly deeper color in your finished product.
  • White button mushrooms are the most common mushroom used, but you can use any kind you wish!
  • Baby bellas are basically brown button mushrooms and have a darker color and a bit of a richer flavor.

Since there are so few ingredients in this soup though, don’t skimp on the quality! We recommend using real heavy whipping cream (or evaporated milk if you don’t have cream), real butter instead of margarine…well, you get the idea!

Closeup of Cream of Mushroom Soup in a ladle

How to Make Cream of Mushroom Soup

Mushrooms are a great base to any recipe because they have such an earthy flavor (I even make my own homemade condensed mushroom soup for use in casseroles).

This creamy soup recipe comes together quite easily!

  1. Cook the onions and mushrooms in butter until soft and the juices are released!
  2. Add white wine and allow it to cook down. Sprinkle with flour, add broth and simmer.
  3. Chop or puree the soup to desired consistency. Add cream and simmer until thickened.

Season with salt and pepper to taste. Serve with a thick crusty bread or parmesan garlic croutons and a crisp, side salad! Was that your stomach growling or mine? I love this soup!

Overhead picture of Cream of Mushroom Soup in a white pot

Got Leftovers?

If you have leftover mushroom soup, you can gently reheat it on the stove top (or in the microwave). It’s great stirred into casseroles or even over rice for an easy meal!

Can You Freeze Cream of Mushroom Soup? I don’t generally recommend freezing cream based soups as they can become grainy. If you would like to freeze this soup, I would suggest freezing it before adding the cream.

More Great Creamy Soups!

Overhead shot of two bowls of Cream of Mushroom Soup
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Cream of Mushroom Soups

This recipe is great on its own or served over your favorite entree! Try it in your next tuna casserole or served over baked pork chops! 
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients  

  • 1 small onion finely diced
  • ½ teaspoon thyme
  • 3 tablespoons butter
  • ¾ pound mushrooms brown or white, sliced
  • 1 clove garlic
  • 2 tablespoons flour
  • ½ cup white wine
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup heavy cream

Instructions 

  • Cook onion & thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.
  • Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).
  • Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.
  • Discard bay leaf. Remove about ½ cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.
  • Simmer 3 minutes more and serve.

Notes

Once soup is cooked (before adding the cream) you can puree if you'd prefer a smoother soup or chop mushrooms and return to the soup to reach desired consistency.
5 from 14 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 346 | Carbohydrates: 10g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 749mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 16.7mg | Calcium: 61mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Soup
Cuisine American

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A pot of cream of mushroom soup and a pot with sauteed mushrooms underneath the title.

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Made this tonight; absolutely delicious!! Used Almond Flour in place of regular flour and white cooking wine. YUM. Thank you for this recipe!5 stars

  2. OMG… Just made your cream of mushroom soup, and it was pure heaven! I will make again… and again… and again! Thank you!!5 stars

    1. Hi Ashli, you could try almond flour or even cornstarch. If using cornstarch mix it with a little chicken broth until blended before pouring into the soup. Let us know how it turns out.

  3. Love the recipes I am reading .. can’t wait to try. What kind of white wine do you use in the cream of mushroom soup? Making that this weekend

  4. I made the Zucchini Casserole. I jived it up with mushrooms garlic. plum tomatoes diced and chicken. topped with bread crumbs, parma and mozzerella. It came out fantastic. Great family one dish meal Thanks Betty McCloskey

    1. You could use broth in place of the wine. The taste will change, but it’ll still be delicious. Enjoy Jackie!