Cream of Mushroom Soup

Cream of Mushroom Soup is one of those classic comfort foods that deserves a spot in every home cook’s recipe collection. I’ve been making this from scratch for years, and once you taste how much better the homemade version is compared to canned, there’s just no comparison. The secret is using fresh mushrooms and real half-and-half, which creates that signature velvety texture we all crave.

There’s something magical about the earthy aroma of mushrooms sautéing in butter that fills your kitchen and instantly makes everything feel cozier. I first learned to make cream of mushroom soup from my grandmother, who always said the key was patience – letting those mushrooms cook slowly until they release their moisture and turn golden. This recipe is incredibly practical because it comes together in about 40 minutes using simple ingredients you probably already have. Whether you’re serving it as a cozy weeknight dinner or an elegant appetizer for guests, this creamy mushroom soup delivers rich, savory flavors that feel both luxurious and comforting.

What You’ll Need to Make This Soup

Before you start cooking your cream of mushroom soup, gather these simple ingredients. I always use baby bella mushrooms because they have a deeper, earthier flavor than white buttons, but either works beautifully. Here’s what works for me: never skip the fresh thyme. It adds an aromatic brightness that dried herbs just can’t match.

• 6 tablespoons unsalted butter
• 2 large onions, diced
• 2 pounds baby bella mushrooms or white button mushrooms, sliced ¼-inch thick
• 5 tablespoons all-purpose flour
• 4 cups chicken broth (I recommend using good quality broth for the best flavor)
• 3 teaspoons fresh thyme
• 1 teaspoon salt (adjust to your preference)
• 1 teaspoon ground black pepper
• 1 cup half-and-half

My personal preference: I like to add a clove or two of minced garlic with the onions for extra depth of flavor. You can also deglaze the pan with a splash of dry white wine after cooking the mushrooms for a subtle fruity note.

How to Make Homemade Mushroom Soup Step by Step

I recommend taking your time with the mushrooms in this recipe – rushing this step means missing out on all that golden, caramelized flavor. Use a 4-5 quart pot or Dutch oven so everything has room to cook evenly.

Step 1: Dice your onions into small, even pieces and slice the mushrooms uniformly ¼-inch thick so they cook at the same rate. Here’s an important tip: never wash mushrooms under running water as they absorb moisture like sponges. Instead, wipe them clean with a dry cloth or paper towel.

Step 2: Melt the butter in your pot over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until they become translucent and fragrant.

Step 3: Add the sliced mushrooms to the pot. Sauté for 8-10 minutes until they become tender and develop a light golden color. You’ll notice they release liquid after 3-4 minutes. Continue cooking until the liquid evaporates completely (another 4-5 minutes), then the mushrooms will begin to brown.

Step 4: Sprinkle the flour over the mushroom mixture and stir constantly for about 2 minutes. This cooks out the raw flour taste and creates a roux that will thicken your cream of mushroom soup perfectly. The mixture should smell slightly nutty and no longer taste pasty. It will look thick and coat the mushrooms completely.

Step 5: Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming. If you do get a few lumps, don’t worry – just whisk vigorously and they’ll dissolve.

Step 6: Season with fresh thyme, salt, and pepper. Let the soup simmer gently for about 10 minutes, stirring occasionally. The soup will gradually thicken as it cooks. Taste and adjust seasonings if needed.

Step 7: Reduce heat to low and stir in the half-and-half. Heat gently until the soup is steaming and just begins to simmer, then immediately remove from heat. Avoid boiling after adding the cream, as high heat can cause it to separate. Serve hot and enjoy your homemade mushroom soup!

Perfect Pairings for Your Mushroom Soup

The rich, creamy flavor of this soup pairs beautifully with crusty, textured sides that can soak up every last drop.

Crusty French Baguette: Nothing beats tearing off chunks of warm baguette and dipping them into this velvety soup. The crispy exterior and soft interior are perfect for soaking up the creamy broth.

Classic Grilled Cheese Sandwich: This is pure comfort food heaven. The combination of melty, gooey cheese with buttery toasted bread makes this pairing irresistible, especially on cold days.

Homemade Sourdough Bread: I love how the tangy flavor cuts through the richness. It makes each bite feel lighter and more balanced, plus the chewy texture is perfect for dunking.

Caesar Salad: When I serve this soup as an appetizer, I follow it with a crisp Caesar salad. The fresh, crunchy romaine provides a refreshing contrast that cleanses your palate.

Steak Sandwich: For a heartier meal, pair your mushroom soup with a juicy steak sandwich. The beefy flavors and earthy mushrooms work together beautifully.

More Comforting Soup Recipes to Warm Your Soul

This classic cream of mushroom soup pairs beautifully with other hearty recipes that showcase seasonal vegetables and rich, satisfying flavors. For another earthy mushroom experience, try the Creamy Mushroom Soup, which uses a similar technique with a lighter milk-based broth. If seeking a complete meal in a bowl, the Creamy Mushroom Chicken Wild Rice Soup combines tender chicken and nutty wild rice with those same beloved mushroom flavors for an incredibly filling dinner.

For those who love roasted vegetables as much as mushrooms, the Roasted Cauliflower Soup offers a similar velvety texture with caramelized sweetness, while the Creamy Roasted Garlic Cheddar Cauliflower Soup adds sharp cheddar and roasted garlic for an indulgent twist. Each of these warming soups makes an excellent first course before the mushroom soup or can stand alone as a comforting weeknight meal.

Keep Your Soup Fresh and Delicious

Store your leftover cream of mushroom soup in an airtight container with a tight-fitting lid in the refrigerator for up to 4 days. I recommend letting it cool to room temperature before refrigerating to maintain the best texture. Discard if you notice any sour smell or off appearance.

When reheating, use the stovetop over medium-low heat, stirring frequently to prevent scorching on the bottom. You can also microwave individual portions in 30-second intervals, stirring between each. Add a splash of chicken broth or half-and-half if the soup has thickened too much during storage.

Common Questions About Making Mushroom Soup

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