Homemade Cream of Mushroom Soup is a delicious and flavorful soup recipe perfect for lunch or light delicious dinner! This creamy soup is loaded with fresh mushrooms for a rich flavor you won’t be able to resist!
Serve it alongside a fresh tossed salad andHomemade Garlic Bread orEasy Homemade Buttermilk Biscuits for dipping.
Mushrooms are one of my all time favorite vegetables. They have a delicious earthy flavor and are perfect in a creamy soup. Serve with freshly baked 30 Minute Dinner Rolls and homemade garlic butter for sopping up any goodness in the bottom of the bowl!
Cream of Mushroom Soup Ingredients
This recipe needs only a few basic ingredients, cream, broth, mushrooms and a splash of white wine to deepen the flavors. A pinch of thyme and a bay leaf are the perfect flavors to complement this delicious soup!
You can use any kind of mushrooms you’d like (I use cremini)! There are so many good options out there, but don’t worry they will all result in a wonderful soup. If you are looking to save time, buy sliced mushrooms.
Mushrooms for Mushroom Soup
- Cremini Mushrooms are my favorite for the flavor they add. They will also add a bit of color to an otherwise white and creamy soup. It keeps the flavor the same but gives you a slightly deeper color in your finished product.
- White button mushrooms are the most common mushroom used, but you can use any kind you wish!
- Baby bellas are basically brown button mushrooms and have a darker color and a bit of a richer flavor.
Since there are so few ingredients in this soup though, don’t skimp on the quality! We recommend using real heavy whipping cream (or evaporated milk if you don’t have cream), real butter instead of margarine…well, you get the idea!
How to Make Cream of Mushroom Soup
Mushrooms are a great base to any recipe because they have such an earthy flavor (I even make my own homemade condensed mushroom soup for use in casseroles).
This creamy soup recipe comes together quite easily!
- Cook the onions and mushrooms in butter until soft and the juices are released!
- Add white wine and allow it to cook down. Sprinkle with flour, add broth and simmer.
- Chop or puree the soup to desired consistency. Add cream and simmer until thickened.
Season with salt and pepper to taste.Serve with a thick crusty bread or parmesan garlic croutons and a crisp, side salad! Was that your stomach growling or mine? I love this soup!
Got Leftovers?
If you have leftover mushroom soup, you can gently reheat it on the stove top (or in the microwave). It’s great stirred into casseroles or even over rice for an easy meal!
Can You Freeze Cream of Mushroom Soup? I don’t generally recommend freezing cream based soups as they can become grainy. If you would like to freeze this soup, I would suggest freezing it before adding the cream.
More Great Creamy Soups!
- Cream of Cauliflower Soup– simple 30 minute soup.
- – ultimate in comfort food!
- Ham and Corn Chowder– great use of leftover ham.
- Creamy Carrot Soup Recipe– simple, delicious and healthy.
- Broccoli Cheese Soup– ready in 20 minutes!
5 from 27 votes↑ Click stars to rate now!
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Cream of Mushroom Soups
This recipe is great on its own or served over your favorite entree! Try it in your next tuna casserole or served over baked pork chops!
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 4 servings
Author Holly Nilsson
Ingredients
- 1 small onion finely diced
- ½ teaspoon thyme
- 3 tablespoons butter
- ¾ pound mushrooms brown or white, sliced
- 1 clove garlic
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 3 cups chicken broth
- 1 bay leaf
- 1 cup heavy cream
Instructions
Cook onion& thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.
Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).
Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.
Discard bay leaf. Remove about ½ cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.
Simmer 3 minutes more and serve.
Notes
Once soup is cooked (before adding the cream) you can puree if you'd prefer a smoother soup or chop mushrooms and return to the soup to reach desired consistency.
5 from 27 votes
Nutrition Information
Calories: 346 | Carbohydrates: 10g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 749mg | Potassium: 510mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 16.7mg | Calcium: 61mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Soup
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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