This incredibly easy cream of mushroom soup is my go-to for a comforting, homemade meal that’s ready in just about 20 minutes. I love how simple it is to prepare with basic ingredients, yet it delivers a rich, earthy flavor that feels like something you’ve been simmering all day. Every spoonful is warm, creamy, and packed with tender mushrooms — it’s pure comfort in a bowl.
Why You’ll Love This Recipe
I love this recipe because it’s quick, cozy, and completely homemade. It takes only a handful of ingredients and turns them into a velvety, flavorful soup in minutes. I never feel the need to open a can of mushroom soup again after making this — it’s that satisfying. Whether I’m cooking for two or making a larger batch for family, it always hits the spot. Plus, it’s easy to adjust for dietary needs with simple substitutions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Unsalted butter
Yellow onion, finely diced
Fresh mushrooms (button, cremini, or a mix), cleaned and sliced
Fresh or dried thyme
Salt and freshly ground black pepper
All-purpose flour
Chicken broth (or vegetable broth for a vegetarian version)
Heavy whipping cream (or a lighter cream mixed with cornstarch)
Directions
In a large saucepan, I melt 1 tablespoon of butter over medium-high heat and sauté the diced onions until they soften, about 3 minutes.
I add the mushrooms, thyme, salt, pepper, and another tablespoon of butter. I cook everything until the mushrooms begin to brown, about 5 minutes.
I stir in the remaining butter and sprinkle in the flour, stirring constantly for about a minute to make a light roux.
I pour in the broth, stirring as the mixture returns to a boil. Then I lower the heat and let it simmer uncovered for about 10 minutes, stirring occasionally.
For a thicker texture, I sometimes puree a small portion of the soup with an immersion blender and return it to the pot.
Finally, I stir in the cream and let the soup heat gently for another minute or two. I always taste and adjust with more salt and pepper before serving.
Servings And Timing
This recipe makes about 3 servings and takes around 20 minutes total — about 10 minutes of prep time and 10 minutes of cooking. It’s ideal for a quick lunch or a comforting dinner starter.
Variations
Mushroom Variety: I like using cremini mushrooms for depth, but button, portobello, or even wild mushrooms work beautifully.
Dairy-Free Option: I replace the cream with stirred coconut milk for a rich, non-dairy alternative.
Gluten-Free Option: Instead of flour, I thicken the soup with a cornstarch slurry.
Garlic Twist: Sometimes I add a minced garlic clove for extra flavor.
Vegetarian Version: I simply use vegetable broth instead of chicken broth.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. When I reheat it, I do so gently on the stove over low heat to preserve the creamy texture. If I plan to freeze it, I freeze the soup before adding the cream, then stir in fresh cream when reheating for the best consistency.
FAQs
Can I make this soup ahead of time?
Yes, I often prepare it a day in advance. The flavors deepen overnight, and it reheats perfectly on the stove.
Can I freeze this soup?
I can freeze it, but I prefer to do so before adding the cream to prevent separation. I add the cream after reheating.
What kind of mushrooms work best?
Cremini mushrooms are my favorite for their rich flavor, but any variety I enjoy — from button to shiitake — works well.
How can I make it thicker?
I blend part of the soup with an immersion blender or add a bit more flour or cornstarch slurry during cooking for a thicker consistency.
What can I serve with this soup?
I love serving it with crusty bread, a green salad, or a simple grilled cheese sandwich for a cozy meal.
Conclusion
This incredibly easy cream of mushroom soup proves that comfort food doesn’t need to be complicated. With just a few simple ingredients and 20 minutes of time, I can enjoy a rich, flavorful bowl that feels homemade and satisfying. Whether I’m serving it as a starter or as the main event with bread on the side, it’s always a warm and welcoming dish I come back to again and again.
This incredibly easy Cream of Mushroom Soup is rich, creamy, and full of tender mushrooms — ready in about 20 minutes with simple ingredients and homemade flavour.
Ingredients
1 tablespoon unsalted butter
1 small yellow onion, finely diced
250 g fresh mushrooms (button, cremini, or a mix), cleaned and sliced
½ teaspoon dried or fresh thyme
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter (additional)
1 tablespoon all‑purpose flour
2 cups chicken broth (or vegetable broth for vegetarian version)
½ cup heavy whipping cream (or lighter cream + cornstarch for thickening)
Instructions
In a large saucepan, melt 1 tablespoon butter over medium‑high heat. Add the diced onion and sauté until softened, about 3 minutes.
Add the sliced mushrooms, thyme, salt, pepper and the remaining tablespoon of butter. Cook, stirring occasionally, until the mushrooms begin to brown and their liquid has mostly evaporated (about 5 minutes).
Sprinkle in the flour and stir constantly for about 1 minute to form a light roux.
Pour in the broth while stirring to combine, and bring the mixture to a boil. Then reduce heat to low and let the soup simmer uncovered for about 10 minutes, stirring occasionally.
If you prefer a smoother texture, you can puree part of the soup with an immersion blender and return it to the pot.
Stir in the heavy cream and heat gently for another minute or two until warmed through. Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and serve immediately.
Notes
For best flavour, sauté mushrooms until they begin to brown — this brings out deeper mushroom flavour. :contentReference[oaicite:0]{index=0}
Use a light roux (butter + flour) to achieve that creamy texture — many “cream of” soups rely on the same principle. :contentReference[oaicite:1]{index=1}
For a dairy‑free version, swap out the cream with coconut milk or use a blended vegetable or bean base to add creaminess. :contentReference[oaicite:2]{index=2}
