Classic Cream of Mushroom Soup Made Easy is a timeless comfort food that proves simple ingredients can create deep, satisfying flavor. This homemade version is rich, creamy, and full of earthy mushroom goodness, yet it comes together without complicated steps or special equipment. Whether you serve it as a cozy starter or enjoy it as a light meal, this soup delivers warmth and comfort in every spoonful.
Unlike canned versions, this recipe lets fresh mushrooms shine. Sautéed slowly with onions and garlic, then gently simmered with broth and cream, the result is a smooth, savory soup that tastes homemade because it is.
Why You’ll Love This Classic Cream of Mushroom Soup
This soup is everything a classic should be. It has a deep, savory flavor thanks to properly cooked mushrooms and a silky texture that feels indulgent without being heavy.
You will also love how versatile it is. Enjoy it on its own, pair it with crusty bread, or use it as a base for casseroles and sauces. It stores well, reheats beautifully, and can easily be adapted for vegetarian, vegan, or gluten-free diets.
Ingredients for Classic Cream of Mushroom Soup
Soup Base
- 1 1/2 pounds mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter or olive oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Creamy Finish
- 1 cup heavy cream or half-and-half
Optional Additions
- 1 teaspoon fresh thyme leaves or dried thyme
- Chopped parsley for garnish
Ingredient Notes and Substitutions
You can use button mushrooms, cremini mushrooms, or a mix for deeper flavor. For a dairy-free version, use olive oil and a plant-based cream alternative. To make the soup gluten-free, replace the flour with a cornstarch slurry made from 2 tablespoons cornstarch mixed with cold water.
There is no alcohol in this recipe. If you want extra brightness, a small squeeze of lemon juice added at the end enhances the savory flavor without overpowering the soup.
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
Clean the mushrooms with a damp paper towel and slice them evenly. Avoid soaking them in water, as mushrooms absorb moisture easily.
Step 2: Sauté the Mushrooms
In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and begin to brown. This step builds the soup’s deep, earthy flavor.
Step 3: Add Onion and Garlic
Add the chopped onion to the pot and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
Step 4: Make the Roux
Sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will look thick and slightly paste-like.
Step 5: Add the Broth
Slowly pour in the broth while stirring to prevent lumps. Bring the soup to a gentle simmer and cook for 5 to 7 minutes, until slightly thickened.
Step 6: Blend for Texture
For a smooth soup, use an immersion blender to blend the soup directly in the pot. For a more rustic texture, blend only half of the soup and leave the rest chunky. You can also transfer soup carefully to a countertop blender in batches.
Step 7: Add the Cream
Stir in the cream and thyme if using. Reduce heat to low and gently warm the soup for 2 to 3 minutes. Season with salt and black pepper to taste.
Step 8: Serve
Ladle the soup into bowls and garnish with fresh parsley or extra cracked pepper. Serve warm.
Pro Tips for Success
- Let the mushrooms brown well before adding other ingredients.
- Stir flour thoroughly to avoid lumps later.
- Add broth slowly while stirring for a smooth texture.
- Blend only part of the soup if you prefer more texture.
- Taste and season at the end for best balance.
Flavor Variations
- Extra Earthy: Add a small handful of dried mushrooms soaked and chopped.
- Herb Forward: Simmer with a bay leaf and remove before blending.
- Garlic Lovers: Add one extra clove of garlic.
- Creamier Finish: Use full heavy cream instead of half-and-half.
- Lighter Version: Replace half the cream with milk or extra broth.
Serving Suggestions
Classic Cream of Mushroom Soup Made Easy pairs beautifully with crusty bread, garlic toast, or a grilled cheese sandwich. Serve it as a starter before roasted chicken or vegetables, or enjoy it as a simple lunch with a side salad.
It also works well as a base for casseroles, pot pies, or creamy pasta sauces.
Storage and Freezing Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
This soup can be frozen, but cream-based soups may separate slightly. For best results, freeze before adding the cream, then stir it in after reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 5 g |
| Carbohydrates | 14 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sodium | 540 mg |
Values are approximate and may vary based on ingredients used.
FAQ About Classic Cream of Mushroom Soup
Can I make this soup vegan?
Yes. Use olive oil, vegetable broth, and a plant-based cream alternative. The flavor will still be rich and satisfying.
Do I have to blend the soup?
No. Blending is optional. You can leave the soup chunky or partially blended depending on your preference.
What mushrooms work best?
Cremini mushrooms provide deeper flavor, but button mushrooms work well too. A mix creates excellent balance.
How do I thicken the soup more?
Simmer a few extra minutes or blend more of the soup. You can also add a small cornstarch slurry if needed.
Can I make this ahead of time?
Yes. The flavor improves after a day in the refrigerator, making it ideal for meal prep.
Classic Cream of Mushroom Soup Made Easy
Equipment
- Large pot or Dutch oven
- cutting board
- knife
- wooden spoon
- immersion blender or countertop blender
Ingredients
- 1 1/2 lb mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter or olive oil
- 3 tbsp all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream or half-and-half
- 1 tsp fresh or dried thyme (optional)
- chopped parsley for garnish (optional)
Instructions
- Clean the mushrooms with a damp paper towel and slice them evenly.
- In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the mushrooms and cook for 8 to 10 minutes until their liquid releases and they begin to brown.
- Add the onion and cook for 4 to 5 minutes until soft. Stir in the garlic and cook for about 30 seconds until fragrant.
- Sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the broth while stirring. Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened.
- Blend the soup fully for a smooth texture or partially for a chunkier consistency using an immersion or countertop blender.
- Stir in the cream and thyme if using. Warm gently for 2 to 3 minutes and season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley or cracked pepper, and serve warm.
Notes
Nutrition
Final Thoughts
Classic Cream of Mushroom Soup Made Easy is proof that homemade soup does not have to be complicated. With fresh mushrooms, simple pantry ingredients, and a few easy steps, you can create a comforting dish that tastes far better than anything from a can. Once you try this version, it is sure to become a regular in your kitchen.
