Easy Homemade Cream of Mushroom Soup Recipe

5 from 2 votes

Easy cream of mushroom soup made from scratch. Rich, creamy, comforting and better than canned, ready in about 30 minutes.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Keyword: comfort food, creamy, one pot

Servings:

Calories: 189kcal

Prepare the Vegetables: Slice the mushrooms and finely chop the onion. Crush the garlic and set aside.
Sauté the Mushrooms: In a large pot, melt the butter over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
Build the Base: Add the onion and garlic to the pot and cook for another 4–5 minutes, until softened and fragrant. Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove any raw flour taste.
Simmer the Soup: Pour in the vegetable stock. Season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
Blend and Finish: Remove from heat and blend the soup until completely smooth. Return to low heat, stir in the cream, and simmer for 10 minutes. Taste and adjust seasoning if needed.

Mushrooms: Button, cremini, or a mix of mushrooms all work well. For deeper flavor, add some shiitake or portobello.
White Wine: For extra depth, deglaze the pot with ¼ cup dry white wine after cooking the mushrooms. Let it reduce before adding flour.
Consistency: Use 4 cups stock for a thick, velvety soup or up to 6-8 cups for a lighter, more pourable texture.
Herbs: Thyme pairs beautifully with mushrooms, but rosemary or sage also work. Fresh herbs give a brighter finish.
Mix-Ins: Add sautéed mushroom slices, crispy croutons, grated Parmesan, or a drizzle of truffle oil before serving.
Lighter Version: Replace the cream with half-and-half, evaporated milk, or leave it out entirely for a lighter (still creamy) soup.