There are days when life feels like a whirlwind—emails flying in, laundry piles growing taller than your favorite boots, and dinner sneaking up on you like an uninvited guest. That’s when I turn to one of my all-time favorite comfort foods: Cream of Mushroom Soup.
This isn’t the canned version you stir into casseroles (though we’ve all been there). No, this is the homemade soup that will make your kitchen smell heavenly and your heart sigh with relief. Velvety, earthy, and deeply flavorful, it’s the kind of creamy soup that feels like a warm hug on a chilly evening.
What I love most? It comes together in just about 35 minutes. That means you can whip this up on a busy weeknight without sacrificing taste. Pair it with some crusty bread or a fresh salad, and dinner is served. Whether you’re cooking for your family or sneaking in some me-time, this mushroom recipe is sure to become a staple at your table.
Why You’ll Love This Cream of Mushroom Soup
-
Quick and easy—ready in under 40 minutes.
-
Creamy, hearty, and packed with rich mushroom flavor.
-
Uses simple pantry staples you probably already have.
-
A versatile comfort food that pairs with almost anything.
Ingredients You’ll Need
-
6 tbsp (85 g) unsalted butter
-
2 large onions, diced (about 300 g)
-
2 lbs (900 g) baby bella mushrooms or white button mushrooms, sliced
-
5 tbsp (40 g) all-purpose flour
-
4 cups (960 ml) chicken broth
-
3 tsp (7 g) fresh thyme
-
1 tsp (6 g) salt, adjust to taste
-
1 tsp (2 g) ground black pepper
-
1 cup (240 ml) half-and-half
Step-by-Step Directions
-
Prep the veggies: Dice the onions and slice the mushrooms evenly.
-
Cook the onions: In a large pot, melt butter over medium heat. Add onions and sauté 5 minutes until soft and translucent.
-
Add mushrooms: Stir in the mushrooms and cook 7–8 minutes until golden and fragrant.
-
Thicken with flour: Sprinkle flour over mushrooms, stirring for 2 minutes to coat.
-
Add broth: Slowly pour in chicken broth while whisking to prevent lumps. Stir until thickened.
-
Season and simmer: Add thyme, salt, and pepper. Simmer gently for 10 minutes.
-
Make it creamy: Remove from heat, stir in half-and-half, and taste for seasoning.
-
Serve: Ladle into bowls and garnish with herbs or serve with crusty bread.
Cooking Tips for the Best Results
A few little tricks can turn your soup from good to unforgettable:
-
Brown the mushrooms well. Don’t rush this step—the caramelization adds depth.
-
Use fresh thyme. Dried works too, but fresh brings a bright, earthy note.
-
Want it richer? Swap half-and-half for heavy cream (go on, you deserve it).
-
Need it vegetarian? Replace chicken broth with vegetable broth, and you’re set.
-
No lumps, please. Add the broth slowly and whisk like you mean it.
And if your soup looks a little too thick? A splash of broth or milk will loosen it right up.
A Little Story from My Kitchen
The first time I made this soup, my kids gave me skeptical looks—you know, the “you expect us to eat mushrooms?” face. But once they tasted it, the bowls were empty in minutes. These days, it’s become our “rainy day ritual.” Whenever clouds roll in and thunder rumbles, I pull out the pot and get to work.
For me, Cream of Mushroom Soup isn’t just food—it’s a memory in the making. The laughter around the table, the smell of butter and onions filling the kitchen, the satisfaction of a simple meal that feels like a feast—it’s the kind of recipe that weaves itself into family traditions.
What to Serve with Cream of Mushroom Soup
This creamy soup is delightful on its own, but a few pairings can take it to the next level:
-
Crusty bread: Perfect for dipping and soaking up every last spoonful.
-
Grilled cheese: Because soup + melty cheese = happiness.
-
Fresh salad: A crisp green salad with lemon vinaigrette balances the richness.
-
Roasted chicken: For a heartier dinner, pair it with simple roasted chicken.
If you’re entertaining, serve it in small bowls as a starter—it makes an elegant first course that’s surprisingly effortless.
How to Store and Reheat
One of the perks of this mushroom recipe is that it keeps beautifully:
-
Refrigerator: Store cooled soup in an airtight container for up to 4 days.
-
Freezer: Cream-based soups don’t always freeze perfectly, but this one does fine if you freeze before adding the half-and-half. Thaw, reheat, and stir in the cream just before serving.
-
Reheating: Warm gently on the stove over low heat. Add a splash of broth or milk if it thickens too much.
Pro tip: Make a double batch—you’ll thank yourself later.
FAQs About Cream of Mushroom Soup
Can I use different mushrooms?
Absolutely! Baby bellas add richness, but white button mushrooms, cremini, or even wild mushrooms work beautifully.
Can I make this dairy-free?
Yes! Swap butter for olive oil and half-and-half for coconut milk or oat cream. The flavor will shift slightly, but it’s still delicious.
How do I make this gluten-free?
Use gluten-free flour or cornstarch to thicken the soup. Just be sure to whisk well.
Can I make it ahead of time?
Definitely. Make the soup a day ahead and reheat gently before serving. Just hold off on adding the half-and-half until right before serving.
Bringing It All Together
At the end of the day, Cream of Mushroom Soup is more than just a recipe—it’s comfort food at its finest. It’s for the busy evenings when you need something quick, the cozy nights when you crave something soothing, and the family dinners when you want to serve a dish that feels both homey and special.
So next time you’re looking for a creamy soup that delivers on flavor, simplicity, and heartwarming comfort, give this one a try. Trust me, once you do, you’ll find yourself making it again and again.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Cream of Mushroom Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cream of Mushroom Soup is the ultimate cozy, homemade comfort food. With earthy mushrooms, sautéed onions, fresh thyme, and a velvety broth finished with half-and-half, this creamy soup is rich, flavorful, and ready in under 40 minutes. Perfect for weeknights, rainy days, or an elegant starter, it’s a versatile recipe that feels like a hug in a bowl.
Ingredients
-
6 tbsp (85 g) unsalted butter
-
2 large onions, diced (about 300 g)
-
2 lbs (900 g) baby bella or white button mushrooms, sliced
-
5 tbsp (40 g) all-purpose flour
-
4 cups (960 ml) chicken broth
-
3 tsp (7 g) fresh thyme
-
1 tsp (6 g) salt, adjust to taste
-
1 tsp (2 g) ground black pepper
-
1 cup (240 ml) half-and-half
Instructions
-
Dice the onions and slice the mushrooms evenly.
-
In a large pot, melt butter over medium heat. Add onions and sauté for 5 minutes until soft and translucent.
-
Stir in mushrooms and cook for 7–8 minutes until golden and fragrant.
-
Sprinkle flour over mushrooms, stirring for 2 minutes to coat.
-
Slowly pour in chicken broth while whisking to avoid lumps. Stir until thickened.
-
Add thyme, salt, and pepper. Simmer gently for 10 minutes.
-
Remove from heat and stir in half-and-half. Taste and adjust seasoning.
-
Serve hot, garnished with fresh herbs or paired with crusty bread.
Notes
Brown mushrooms well for depth of flavor.
Fresh thyme brightens the soup, though dried thyme works too.
Swap half-and-half for heavy cream for extra richness.
Use vegetable broth for a vegetarian version.
To freeze, leave out the half-and-half and add it after reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Appetizer
- Method: Stovetop
- Cuisine: American