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