If you’re seeking a true comfort classic that comes together in a snap, this Easy Cream of Mushroom Soup Recipe delivers big-time flavor with minimal effort. Creamy, dreamy, and bursting with fresh mushroom richness, this soup transforms humble pantry staples into an irresistible bowl of homemade goodness. Whether you serve it as a soul-soothing lunch, the start of an easy dinner, or need a cozy pick-me-up on a chilly night, one spoonful will prove why this is a timeless favorite. The best part? You’ll never look at a can of soup the same way again!
Ingredients You’ll Need
With just a handful of simple ingredients, you can whip up a soup that is deeply savory, full of texture, and beautifully creamy. Each component here shines in its own way, creating layers of flavor and that signature velvety finish everyone loves.
- Unsalted butter: Adds a luscious richness and helps sauté the aromatics perfectly without overpowering the mushrooms.
- Olive oil: Brings a subtle grassy note and keeps the butter from browning too quickly.
- Yellow onion: Provides a sweet aromatic background, building the base for the soup’s depth of flavor.
- Garlic: Lends a fragrant, earthy kick that pairs so well with mushrooms.
- Fresh mushrooms (cremini, white button, or mix): The star ingredient, giving body, umami, and hearty texture—use your favorites or a blend for complexity.
- All-purpose flour: Key for thickening the soup to that perfect, creamy consistency.
- Low-sodium vegetable or chicken broth: Infuses the soup with a savory, seasoned backbone without making it too salty.
- Heavy cream: Responsible for that signature silky finish and mouthfeel—truly what makes this soup irresistible!
- Dried thyme: Adds a woodsy herbal note that brings out the earthiness of the mushrooms.
- Salt and black pepper: Essential for balancing and highlighting all the flavors.
- Chopped fresh parsley (optional): Provides a fresh pop of color and brightness as a finishing touch.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté the Base Aromatics
Start by placing a large pot over medium heat. Melt together the butter and olive oil—this duo creates the perfect foundation for sweat-free sautéing. Add your finely chopped onion and cook for around 5 minutes, stirring occasionally until it softens up and turns beautifully translucent. This is where the soup’s deep flavor base begins!
Step 2: Build the Garlic and Mushroom Flavor
Add the minced garlic to the pot and stir constantly for about one minute. Let that fragrant aroma develop! Immediately follow with the sliced mushrooms. Let the mushrooms cook undisturbed at first, then stir occasionally for 8 to 10 minutes. You want them to release their moisture, shrink down, and start browning. Don’t rush this step — those golden edges mean irresistible, robust flavor.
Step 3: Add Flour and Cook It Through
Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Cook for about 2 minutes, letting the flour absorb the mushroom essence and lose its raw edge. This ensures your Easy Cream of Mushroom Soup Recipe comes out creamy, not pasty or floury.
Step 4: Pour in Broth & Simmer
Slowly pour in the low-sodium broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. Keep it bubbling for about 10 minutes to let the flavors meld and the soup thicken slightly. If at any point you see mushroom bits clinging to the bottom of the pot, scrape them up—those are pure flavor!
Step 5: Finish with Cream and Thyme
Turn the heat to low and stir in your heavy cream and dried thyme. Let the soup gently simmer for another 5 minutes. This short step infuses the thyme’s herbal magic and gives your Easy Cream of Mushroom Soup Recipe its famously luscious finish. Season with salt and black pepper to taste. Want a silkier texture? Now’s the moment to partially or fully blend with an immersion blender—totally up to you!
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley brings vibrant color and a whisper of freshness. For even more flair, try a drizzle of extra cream, cracked black pepper, or a few sautéed mushroom slices right on top. These final touches make each bowl feel special and inviting.
Side Dishes
This Easy Cream of Mushroom Soup Recipe pairs beautifully with thick slices of crusty bread, a classic grilled cheese sandwich, or a crisp green salad. Serve it alongside roasted vegetables or a simple herbed rice for a more substantial meal. The creamy texture just begs for something to dunk or scoop!
Creative Ways to Present
Whether you ladle it into rustic mugs by the fire or serve mini portions in espresso cups as an elegant appetizer, there are so many fun ways to show off this soup. Try it as a base for a mushroom risotto or poured over herby rice for a playful twist. However you serve it, this soup brings cozy elegance and homey warmth to any table.
Make Ahead and Storage
Storing Leftovers
If you have extra soup, let it cool to room temperature before transferring to an airtight container. Stored in the refrigerator, your Easy Cream of Mushroom Soup Recipe will stay fresh for up to 4 days. The flavors deepen as it sits, making leftovers even more delicious.
Freezing
This creamy soup can be frozen, although the texture may change slightly upon thawing due to the cream. Pour cooled soup into freezer-safe containers or bags, leaving some room for expansion. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm your soup gently in a saucepan over low-medium heat, stirring regularly. If it thickens too much after chilling, just whisk in a splash of broth or water until it returns to your desired consistency. Avoid boiling, as this can cause the cream to separate.
FAQs
Can I make this Easy Cream of Mushroom Soup Recipe vegan?
Absolutely! Swap out the butter for a plant-based alternative, use coconut cream or any non-dairy heavy cream substitute, and stick to vegetable broth. The soup will be just as creamy and full of rich, earthy flavor.
What mushrooms work best in this soup?
This recipe plays well with just about any mushroom you have on hand. Cremini and white button are classic options, but mixing in shiitake or even wild varieties will add extra depth and personality to your soup.
How can I thicken the soup if it’s too thin?
If your soup isn’t as thick as you’d like, simmer it a bit longer uncovered to let some liquid evaporate or blend a portion of the soup to make it creamier. You can also whisk together a little extra flour with cold broth and stir it in, cooking for a few more minutes.
Can I freeze this Easy Cream of Mushroom Soup Recipe before adding the cream?
Yes, that’s actually a great trick! Make the soup up to the point before stirring in the heavy cream, freeze as directed, then add the cream when reheating for a fresher, silkier texture after thawing.
Is this soup gluten-free?
As written, it does contain all-purpose flour, which isn’t gluten free. However, you can easily swap in your favorite gluten-free flour blend or even cornstarch to create a version that everyone can enjoy.
Final Thoughts
When you’re craving that feel-good comfort only a steaming bowl of homemade soup can provide, this Easy Cream of Mushroom Soup Recipe is sure to hit the spot. It’s simplicity at its finest, and yet every spoonful tastes like it’s been simmered with care for hours. I hope you make it soon and share it with someone you love!
Print
Easy Cream of Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this homemade Easy Cream of Mushroom Soup. With a velvety texture and savory flavors, this soup is the perfect comfort dish for any occasion.
Ingredients
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces fresh mushrooms (cremini, white button, or mix), sliced
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- Chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until translucent, then add garlic.
- Cook Mushrooms: Add mushrooms and cook until browned and moisture is released.
- Thicken: Sprinkle flour over mushrooms, stir, then pour in broth gradually. Simmer.
- Finish Soup: Stir in cream, thyme, salt, and pepper. Simmer, then blend for a smoother texture if desired.
- Serve: Garnish with parsley and serve hot.
Notes
- For a dairy-free version, use coconut cream or a plant-based heavy cream alternative.
- You can blend the entire soup for a silky texture or leave it chunky for more bite.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
