Cream of Mushroom Soup

I’m a big mushroom lover, so this cream of mushroom soup is pure comfort food for me. It tastes earthy, smooth, and simple enough for a weeknight, but I also love serving it as a starter for holiday dinners.

Cream of Mushroom Soup Recipe

Key Ingredients

Cremini mushrooms give the soup a deep, earthy flavor. I let them brown well before adding anything else because that’s where most of the flavor comes from.

Heavy cream: makes the soup rich and creamy. I add it at the end so the soup stays smooth and doesn’t get too heavy.

Fresh thyme adds a light, woodsy flavor that goes really well with mushrooms. You only need a teaspoon to flavor the whole pot.

Tips & Tricks

Use a large pot for the mushrooms: A large pot gives the mushrooms enough room to cook without getting crowded, so they can brown instead of steaming.

Add the broth slowly: Once you add the flour, whisk in the broth a little at a time. This helps the flour mix in smoothly without forming lumps.

Blend only half: I blend about half of the soup and leave the rest chunky. This gives you a creamy soup while keeping some mushroom pieces for texture.

Here’s how to make the cream of mushroom soup:

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Cream of Mushroom Soup

A thick, creamy mushroom soup made from scratch with browned cremini mushrooms, garlic, and thyme.

⏱ Prep 10 min🔥 Cook 30 min⏰ Total 40 min🟢 Easy🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 3 tablespoonsbutter
• 1 lbcremini mushrooms (sliced)
• 1medium yellow onion (finely chopped)
• 3 clovesgarlic (minced)
• 1/4 cupall-purpose flour
• 4 cupschicken or vegetable broth
• 1 cupheavy cream
• 1 teaspoonfresh thyme leaves
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1Melt the butter in a large pot over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and the liquid has evaporated.
2. 2Add the onion and cook for 4 minutes, until soft. Stir in the garlic and cook for 1 minute.
3. 3Sprinkle in the flour and stir for 1 minute.
4. 4Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot.
5. 5Bring to a simmer and cook for 15 minutes, until slightly thickened.
6. 6Blend about half of the soup with an immersion blender, leaving some mushroom pieces for texture.
7. 7Stir in the cream, thyme, salt, and pepper. Warm gently for 2 minutes and serve.

Nutrition per serving

230

cal

12g

carbs

18g

fat

5g

protein

560mg

sodium

📌 Notes

• Let the mushrooms brown well before adding anything else. That's where most of the flavor comes from.
• Don't let the soup boil after the cream goes in.
• Leftovers keep in the fridge for up to 4 days.

By Sam

How to Pair

Cream of mushroom soup tastes creamy, earthy, and savory. To balance its rich texture, you’ll need crisp sides, hearty sandwiches, and fresh drinks. Here are some of my choices:

• Toasted sourdough bread, garlic crostini, or buttery crackers for dipping.
• Grilled cheese sandwich, turkey panini, or ham-and-Swiss melt for a filling lunch.
• Roasted chicken, baked pork chops, or grilled steak for a comforting dinner.
• Green salad, roasted asparagus, or steamed broccoli for freshness and crunch.