This delicious cream of mushroom soup recipe is super easy to make and tastes much better than the canned stuff.
After you make this soup, you’ll see—or taste—what I’m talking about. The ingredients work together so well to bring out the earthy flavors of the mushrooms.
And it’s so easy to make! The first time, I admit, I was slightly intimidated. But now I know there’s nothing the least bit intimidating about it.
Creamy Mushroom Soup
This creamy mushroom soup recipe delivers an earthy flavor that’s also very comforting with its creamy texture.
I made a small amount of soup this time. When I make a larger amount, I use a dutch oven that keeps the soup hot and is attractive enough to put it on the table … on a trivet, of course.
Or you can use a large saucepan that’s big enough for the amount you’re making.
All of my creamy soup recipes are delicious. Since I have a gluten sensitivity, I make gluten-free cream of mushroom soup.
Some people only eat soup in the fall and winter. But to me, any time of year is soup season. I just enjoy it so much that I have it whenever the mood strikes.
I love the fact that you can find all of the ingredients in most grocery stores. Here are the items this recipe calls for:
- Fresh mushrooms, sliced (button mushrooms, baby Bellas, or white mushrooms are good, but you can use any kind of mushrooms you want, including canned)
- Butter (or olive oil)
- Chicken broth (or vegetable stock if you prefer)
- Heavy cream (or coconut milk)
- Garlic powder
- Onion powder
- Salt (or seasoned salt)
- Ground or fresh thyme (optional)
- Cornstarch (optional for thickening)
- Water (optional to add to cornstarch for thickening)
- Sour cream (optional)
- Bay leaf (optional)
For the measurements and a full list of ingredients, scroll to the bottom of this post. I put a printable recipe card there for your convenience.
When I have fresh herbs, I use those. This time I didn’t, so I used dried thyme.
How to Make Easy Homemade Cream of Mushroom Soup
Although this is a multi-step process, it’s super easy. First, melt the butter in the bottom of a saucepan over medium-high heat.
Keep a close eye on the butter because you don’t want to scorch it.
Add the sliced mushrooms. Sauté them until they turn a light golden brown.
Slowly add the chicken broth.
Stir and bring it to a light boil.
Now add the garlic powder, onion powder, and seasoned salt to the mushroom mixture.
If you want to add thyme or a bay leave, add it now.
Turn the heat down to medium. Carefully pour the cream into the pot, being careful not to splatter. Stir the mixture. If you want sour cream, add it now and stir again.
I like a thicker soup, so I make a slurry by whisking cornstarch and water in a separate bowl. Then I slowly pour it into the soup.
As the soup heats up, the cornstarch will cause it to thicken.
Once the soup is hot, ladle it into serving bowls. Now you can enjoy a delicious warm bowl of soup.
Note: If you’re a mushroom lover, you can leave the mushrooms large. However, if you don’t care for the texture of mushrooms, you can chop them up into tiny pieces.
If you have dietary restrictions, you can still make this delicious soup. For example, if you’re vegan, use olive oil instead of butter, vegetable broth instead of chicken stock, and coconut milk instead of cream. You don’t have to sacrifice flavor with these vegan options.
I love the fact that it has some flexibility built in I use cornstarch to thicken it, but if you don’t have a gluten issue, you can us all purpose flour.
You can use fresh mushrooms of any variety, including cremini mushrooms, wild mushrooms, white mushrooms, button mushrooms, or baby bella mushrooms.
Or you can use canned mushrooms if that’s all you have. I’ve use canned, fresh, and a combination of both. And I honestly can’t tell much difference.
Anyone who wants to add protein can stir in either beef or chicken that’s been shredded or cut into bite-size pieces.
Or you can add your favorite seafood. I like it with shrimp. I haven’t tried other types of seafood, but I’m sure it will be good.
What to Do with Leftover Cream of Mushroom Soup
If you plan to eat the soup the next day, put it in an airtight container and keep it in the refrigerator. It should actually be good for a couple of days.
When you plan to have the soup later than that, store it in a freezer bag in the freezer for up to a month.
All you have to do is reheat it in a saucepan that can accommodate the amount of soup on medium heat, stirring frequently. It should taste as good as the day it was made.
See this recipe shared at Full Plate Thursday.
What to Serve with Cream of Mushroom Soup
My favorite foods to serve with cream of mushroom soup are salad and bread. This time I served a simple lettuce and tomato salad and some crackers with the soup.
I typically don’t eat a sandwich with cream soups because I want lighter sides.
Here are some of my favorite salads:
Coleslaw – This is an easy recipe, and it goes with everything! So I make enough to enjoy for a few days.
Secret Ingredient Fruit Salad – You’ll love the delicious sweetness of this salad from Southern Bite.
Zesty Rotini Pasta – The zesty flavor of this salad balances out the creaminess of the soup.
Breads that go with cream of mushroom soup:
2-Ingredient Biscuits – These are super easy to make, either regular or gluten-free.
Jalapeño Corn Muffins – There’s just enough heat to get your attention, and they pair so well with creamy soups.
Basic Chaffles – Make some delicious basic chafes in a mini waffle maker and enjoy them in place of bread. They’re so delicious and fun to eat!
- 16 ounces of fresh mushrooms, sliced (button mushrooms or white mushrooms are good, but you can use any kind of mushrooms you want)
- 2 tablespoons of butter (or olive oil)
- 1/2 cup of chicken broth (or vegetable stock if you prefer)
- 1-1/2 cup of heavy cream (or coconut milk)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon salt (or seasoned salt)
- 1/2 teaspoon of ground or fresh thyme (optional)
- 1 teaspoon of cornstarch (optional for thickening)
- 1/2 cup of water (optional to add to cornstarch for thickening)
- 1/2 cup of sour cream (optional)
- 1 or 2 bay leaves (optional)
- Melt butter in a 2-1/2 quart saucepan over medium-high heat. Add the mushrooms. Sauté until they turn light brown.
- Add the chicken broth. Stir and bring to a light boil.
- Add the garlic powder, onion powder, and seasoned salt. If you’re adding thyme or a bay leaf, do it now.
- Turn the heat to medium. Pour the cream into the pot. Stir. If you’re using sour cream, add it now.
- If you want to thicken the soup, make a slurry by whisking the cornstarch and water in a separate bowl. Pour it into the soup and mix it well.
- Continue stirring the soup until it’s hot. As it heats up, it will thicken.
- Pour into bowls and eat while it’s hot.
If you want to add diced onions and garlic cloves, sauté them in the butter before you add the mushrooms. In order to prevent lumps, you can add the chicken stock and use your immersion blender before adding the mushrooms.
For a more sophisticated flavor, add 1/4 cup of white wine to the soup along with the cream. You can use red wine, but that will give the soup a pinkish tint.
If you want a vegan cream of mushroom soup, swap out the butter for olive oil, cream for coconut milk, and chicken stock for vegetable broth.
Beef stock can also be used in place of the chicken broth.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 554Total Fat 55gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 16gCholesterol 167mgSodium 471mgCarbohydrates 13gFiber 3gSugar 7gProtein 7g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.