I have always been fascinated by the layered flavors of Creamy Mushroom Soup. With fresh mushrooms, butter, and a hint of garlic, this recipe combines chicken broth with a touch of cream and thyme for an enticing richness. Every ingredient comes together in an unexpectedly delightful way.

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I’ve always been fascinated by how a handful of simple ingredients can turn into a dish that surprises your taste buds. That’s how I came to perfect my Homemade Cream Of Mushroom Soup recipe.

Instead of reaching for a can, I use 16 oz fresh mushrooms, sliced to perfection, along with 2 tbsp unsalted butter, a small finely chopped onion and 2 cloves of minced garlic. I mix in 2 tbsp all-purpose flour just to add a little body before stirring in 2 cups chicken broth, 1 cup whole milk and 1/2 cup heavy cream.

A pinch of dried thyme, salt and pepper round it all up nicely, creating a soup that’s rich with deep earthy flavors. I know it sounds simple but trust me, this easy soup is a gamechanger whether you’re planning a quick soup dinner or looking for something to pair with a sandwich.

Enjoy every spoonful!

Why I Like this Recipe

I really love this recipe for a few simple reasons. First, I like how quick and easy it is to make even when I’m super tired. Second, the deep earthy flavours in the creamy broth make me feel so comforted every time i eat it. Third, I appreciate that its a homemade version that totally beats any canned soup ever, and honestly, it always reminds me of cozy family dinners. Lastly, I love that i can tweak the thickness and even blend some of the soup if i want a smoother texture which makes it feel really personal.

This cream of mushroom soup is awesome because its made with fresh ingredients like mushrooms, onion, garlic and a mix of milk and cream that gives it a rich taste. When i start by melting some butter in a pot and cook the onions until they get soft, the aroma already makes my mouth water. Adding garlic right after and letting it get all fragrant, then tossing in the mushrooms with a bit of dried thyme, everything comes together in a way that feels both simple and elegant. Once i stir in a bit of flour and slowly add the broth with milk and cream, its magic happens slowly as the soup thickens just right. Even though the process is easy, there is this comfort in knowing that i’m making something truly homemade that tastes so much better than anything from a can.

Ingredients

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Mushrooms: bring fibre, vitamins, and rich umami flavor to the hearty soup.
Unsalted butter: adds creamy richness and smooth texture with essential fat.
Onion: delivers natural sweetness, fibre, and vitamins enhancing broth depth.
Garlic: provides a pungent aroma, antioxidants, and layers of flavor complexity.
Flour: serves as a carbohydrate thickener that perfects the soup’s consistency.
Chicken broth: or veggie broth offers a savory base rich in protein and minerals.
Milk and heavy cream: combine for creaminess, providing calcium and smooth, velvety texture.
Thyme, salt, and pepper: enhance the soup flavor with aromatic and balanced seasoning.

Ingredient Quantities

16 oz fresh mushrooms, sliced

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups chicken broth (or veggie broth if you prefer)

1 cup whole milk

1/2 cup heavy cream

1/2 tsp dried thyme

Salt and pepper to taste

How to Make this

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1. Melt the butter in a large pot over medium heat, then add the chopped onion and cook it until it becomes soft and a bit translucent.

2. Toss in the minced garlic and cook for about a minute until it’s fragrant.

3. Add the sliced mushrooms and dried thyme to the pot and cook them until the mushrooms start to release their juices and soften, about 5 minutes.

4. Sprinkle in the all-purpose flour and stir it in well so that it coats the vegetables evenly.

5. Slowly pour in the chicken broth (or veggie broth if you like) while stirring constantly to avoid any lumps.

6. Stir in the whole milk and heavy cream, then bring the mixture to a gentle simmer.

7. Season with salt and pepper to taste and let it simmer for another 4 to 5 minutes, until the soup thickens a little.

8. If you prefer a smoother consistency, you can use an immersion blender to blend part of the soup.

9. Taste the soup and adjust the seasoning or add a bit more broth if it gets too thick.

10. Ladle the soup into bowls and serve it hot for a warm and comforting meal.

Equipment Needed

1. A large pot for cooking the soup
2. A sharp knife for chopping the onion and slicing the mushrooms
3. A cutting board for all the chopping work
4. Measuring cups and spoons to get the right amounts of butter, flour, broth, milk, and cream
5. A wooden spoon or spatula for stirring the vegetables and soup
6. An immersion blender if you wanna blend the soup for a smoother texture
7. A ladle for serving the soup into bowls

FAQ

Can I use other types of mushrooms? Yes you can swap out fresh mushrooms for any kind you have, like cremini or shiitake, but it might change the flavor a little bit.

How long can I store the soup? You can keep it in the fridge for about 3 to 4 days in an airtight container, but if you freeze it the texture may change a bit.

Do I have to blend the soup? Not really, you can leave it chunky or blend some of it for more creaminess depending on what you prefer.

What if I dont have heavy cream? You can substitute by using more whole milk though it might not be as rich and thick, so adjust other seasonings to taste.

Can I use veggie broth instead of chicken broth? For sure if you want a vegetarian version just swap the chicken broth with veggie broth, it works just as great.

Homemade Cream Of Mushroom Soup Recipe Substitutions and Variations

Instead of unsalted butter, you could use margarine or even a mild olive oil, which can add a slight twist to the flavor.
If you’ve got trouble finding all-purpose flour or need a gluten free version, try using gluten free flour or chickpea flour – but you might need a bit less.
For the chicken broth, feel free to swap to veggie broth if you’re leanin’ towards a vegetarian version, or even a homemade broth.
If whole milk isn’t on hand, 2% milk or unsweetened almond milk works well, though the soup might be a bit lighter.
Instead of heavy cream, try using coconut cream or even half and half for a lower-fat option, but be careful not to let it boil too much.

Pro Tips

1. Try cookin the mushrooms in batches so they dont steam themselves into a soggy mess instead of getting that nice brown fry on each piece.

2. When mixin the flour in, make sure you stir rapidly to stop any ugly lumps from forming later on, cause lumps are just a buzzkill in smooth soups.

3. If youre into a creamier texture, blend up just part of the soup with an immersion blender then mix it back in – that way you still get some chunky bits while keepin it velvety overall.

4. Taste as you go an adjust the seasoning slowly, because sometimes a pinch extra salt or a splash more broth can really bring out all the flavors better than followin a strict recipe.

Homemade Cream Of Mushroom Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A large pot for cooking the soup
2. A sharp knife for chopping the onion and slicing the mushrooms
3. A cutting board for all the chopping work
4. Measuring cups and spoons to get the right amounts of butter, flour, broth, milk, and cream
5. A wooden spoon or spatula for stirring the vegetables and soup
6. An immersion blender if you wanna blend the soup for a smoother texture
7. A ladle for serving the soup into bowls

Ingredients

16 oz fresh mushrooms, sliced
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth (or veggie broth if you prefer)
1 cup whole milk
1/2 cup heavy cream
1/2 tsp dried thyme
Salt and pepper to taste

Directions

Melt the butter in a large pot over medium heat, then add the chopped onion and cook it until it becomes soft and a bit translucent.
Toss in the minced garlic and cook for about a minute until it's fragrant.
Add the sliced mushrooms and dried thyme to the pot and cook them until the mushrooms start to release their juices and soften, about 5 minutes.
Sprinkle in the all-purpose flour and stir it in well so that it coats the vegetables evenly.
Slowly pour in the chicken broth (or veggie broth if you like) while stirring constantly to avoid any lumps.
Stir in the whole milk and heavy cream, then bring the mixture to a gentle simmer.
Season with salt and pepper to taste and let it simmer for another 4 to 5 minutes, until the soup thickens a little.
If you prefer a smoother consistency, you can use an immersion blender to blend part of the soup.
Taste the soup and adjust the seasoning or add a bit more broth if it gets too thick.
Ladle the soup into bowls and serve it hot for a warm and comforting meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.