Easy Cream of Mushroom Soup

This Easy Cream of Mushroom Soup is a comforting and creamy classic made with fresh mushrooms and fragrant herbs. Perfect for chilly days or when you’re craving a warm bowl of homemade goodness, this soup is simple to prepare and full of flavor.

Why You’ll Love This Recipe

• Rich and creamy: A velvety texture that’s comforting and satisfying.
• Simple ingredients: Uses pantry staples and fresh produce.
• Customizable: Add your favorite herbs or use cream for a richer soup.
• Quick to prepare: Ready in just 35 minutes.
• Make-ahead friendly: Stores well for meal prep or freezing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 tablespoons butter
• ½ onion, diced (about 1 cup)
• 8 ounces mushrooms, sliced (about 4 cups)
• 2 cups vegetable broth, divided
• ¼ cup flour
• 1 teaspoon fresh thyme
• 1 cup milk, or heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

Step 1: Sauté the Vegetables

1. Heat a 4-quart soup pot over medium-high heat. Add butter and melt.
2. Sauté the diced onions until tender, stirring occasionally.
3. Add sliced mushrooms and continue to sauté until tender and browned.

Step 2: Deglaze the Pot

1. Pour a splash of vegetable broth into the pot to deglaze. Scrape any browned bits from the bottom with a wooden spoon.
2. Stir in fresh thyme for added flavor.

Step 3: Make the Roux

1. In a small mixing bowl, whisk together the flour and remaining vegetable broth until smooth.
2. Pour the mixture into the pot, stirring constantly, and bring to a boil.

Step 4: Add Milk and Simmer

1. Stir in milk or heavy cream. Reduce heat to low and simmer uncovered for 10-15 minutes, stirring frequently, until the soup thickens to your desired consistency.

Step 5: Serve

1. Season with salt and pepper to taste.
2. Garnish with chopped fresh parsley and serve warm.

Step 6: Store

1. Cool completely before storing. Refrigerate for up to 5 days or freeze for up to 90 days (or longer if vacuum-sealed).

Servings and Timing

• Prep Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 cups

Variations

• Vegan option: Substitute butter with olive oil and use plant-based milk.
• Add protein: Stir in cooked chicken, turkey, or tofu for a heartier soup.
• Boost flavor: Add a splash of white wine or sherry when deglazing the pot.
• Herb swap: Use rosemary, sage, or dill instead of thyme for a different flavor profile.
• Extra veggies: Add diced carrots or celery to the sautéed onions for more texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in portion-sized containers for up to 90 days. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring frequently, or microwave in short intervals.

FAQs

Can I use canned mushrooms instead of fresh?

Fresh mushrooms are recommended for the best flavor and texture, but canned mushrooms can be used in a pinch.

What type of mushrooms work best?

Button, cremini, or baby Bella mushrooms are all great options.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a rich flavor if you’re not making a vegetarian soup.

How do I avoid lumps in the soup?

Whisk the flour and broth thoroughly before adding it to the pot, and stir constantly while it cooks.

Can I double this recipe?

Yes, but add 15 minutes to the cooking time for larger batches.

How do I make the soup thicker?

Simmer longer to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

What pairs well with this soup?

Serve with crusty bread, crackers, or a fresh green salad for a complete meal.

Can I freeze the soup with milk or cream?

Yes, but the texture may slightly change. Stir well while reheating to restore creaminess.

Can I blend this soup?

For a smoother texture, blend part or all of the soup with an immersion blender or regular blender.

What can I use instead of parsley for garnish?

Chopped chives, green onions, or a drizzle of olive oil work well as alternatives.

Conclusion

This Easy Cream of Mushroom Soup is a quick and comforting dish that’s perfect for cozy evenings or a simple starter. With fresh mushrooms, buttery herbs, and a creamy base, it’s a classic recipe you’ll make again and again. Serve it warm with your favorite bread and enjoy the ultimate bowl of comfort!

Easy Cream of Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Asma
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American-Inspired
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Easy Cream of Mushroom Soup is rich, comforting, and packed with fresh mushrooms and herbs. Ready in just 35 minutes, it’s the perfect cozy dish for a chilly day or as a starter to a hearty meal.

---

Ingredients

Units USM Scale 1x2x3x

• 4 tbsp butter
• 1/2 onion, diced (about 1 cup)
• 8 oz mushrooms, sliced (about 4 cups)
• 2 cups vegetable broth, divided
• 1/4 cup all-purpose flour
• 1 tsp fresh thyme
• 1 cup milk (or heavy cream)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté the Vegetables:
   • Heat a 4-quart soup pot over medium-high heat. Melt the butter, then add the diced onion. Sauté until the onion is tender and translucent, stirring as needed.
   • Add the sliced mushrooms and continue to sauté until they are tender and lightly browned.
2. Deglaze the Pot:
   • Pour a small splash of the vegetable broth into the pot, scraping up any browned bits from the bottom to deglaze. Stir in the fresh thyme.
3. Prepare the Roux:
   • In a small mixing bowl, whisk together the remaining vegetable broth and flour until smooth and lump-free.
4. Thicken the Soup:
   • Pour the broth-flour mixture into the pot and bring to a boil, stirring frequently until the mixture starts to thicken.
5. Add the Creamy Base:
   • Stir in the milk (or heavy cream). Reduce the heat and let the soup simmer uncovered for 10–15 minutes, or until it reaches your desired thickness, stirring occasionally.
6. Season and Serve:
   • Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving warm.

---

Notes

• Doubling the Recipe: If doubling, add 15 minutes to the cooking time.
• Storage: Cool completely and refrigerate for up to 5 days or freeze for up to 90 days. Use vacuum-sealing for longer storage.
• Customizations: For added depth, try adding a splash of white wine during the deglazing step or mixing in some grated Parmesan cheese before serving.

---

Nutrition

• Serving Size: 1
• Calories: 190kcal
• Sodium: 587mg
• Fat: 14g
• Carbohydrates: 14g
• Protein: 5g