Easy Homemade Cream of Mushroom Soup

Nothing says comfort food like a warm, creamy bowl of mushroom soup. This Cream of Mushroom Soup is rich, velvety, and loaded with earthy mushroom flavor. Perfect as a starter, side, or even a main course with crusty bread, it’s quick and easy to prepare using simple ingredients.

Why You’ll Love This Recipe

• Rich & Creamy: Silky texture without being heavy.
• Full of Flavor: Earthy mushrooms, garlic, and herbs make every spoonful irresistible.
• Quick & Easy: Minimal prep, ready in under 30 minutes.
• Versatile: Serve as a starter, with sandwiches, or as a base for casseroles.
• Comfort Food: Perfect for chilly days or cozy nights at home.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Step-by-Step Instructions

1. Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onions and garlic; sauté until translucent.
2. Cook Mushrooms: Add sliced mushrooms and cook until they release moisture and become tender, about 5–7 minutes.
3. Make the Roux: Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add Broth: Gradually add broth, stirring constantly until smooth. Bring to a gentle simmer.
5. Add Cream & Seasoning: Stir in heavy cream and thyme. Simmer for 5–7 minutes until the soup thickens slightly. Season with salt and black pepper.
6. Blend (Optional): For a smooth texture, use an immersion blender or standard blender to puree the soup partially or fully.
7. Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.

Tips & Variations

• Vegan Option: Use plant-based butter and coconut or oat cream.
• Extra Flavor: Add a splash of white wine while cooking mushrooms.
• Cheesy Twist: Sprinkle grated Parmesan on top before serving.
• Chunky vs Smooth: Blend partially for some mushroom pieces, or fully for a creamy consistency.
• Storage Tip: Soup thickens as it cools; reheat gently with a splash of broth or cream.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
• Reheating Tip: Stir occasionally while reheating to maintain creamy texture.
• Do Not Overheat: Overheating can curdle the cream; reheat slowly over medium-low heat.

Serving & Pairing Ideas

• Serve as a starter before a main course.
• Pair with grilled cheese sandwiches, crusty bread, or garlic toast.
• Garnish with herbs, a drizzle of cream, or sautéed mushrooms for presentation.
• Great for lunch, dinner, or cozy evening snacks.
• Add a side of salad or roasted vegetables for a complete meal.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! Make the soup a day in advance and store in the refrigerator. Reheat gently before serving to retain creaminess.

Can I use different types of mushrooms?

Absolutely! Button, cremini, portobello, or a mix of wild mushrooms will all work beautifully.

Can I thicken the soup without cream?

Yes! Use more flour or cornstarch, or simmer longer to achieve the desired thickness without cream.

Is this soup suitable for freezing?

Yes, it freezes well in airtight containers. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.

Ready to Make It?

This Cream of Mushroom Soup is a cozy, creamy, and flavorful recipe that’s quick to prepare and perfect for any occasion. Pin it to your board and enjoy a comforting bowl of homemade soup that warms the heart and satisfies the taste buds.

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