Cream of Mushroom Soup
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Cream of Mushroom Soup

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Today, I want to share my homemade cream of mushroom soup recipe. Here’s the deal, I stock cream of mushroom soup in cans, but this mushroom soup is different. You can make this creamy, rich, mushroom soup in less than an hour.

When fall hits, I’m ready for soup, any soup can make my day. Especially if it’s made from scratch. I wish you could smell how heavenly this soup smells, let alone taste it. It looks gourmet or restaurant quality, need I say more? It looks like we worked all day to make this yummy soup.

There is something so comforting when you put your spoon in the bowl to taste that first spoonful of soup. One thing I love about this soup is the fact that you can add your dehydrated or freeze-dried mushrooms if you’d like. Either way, they taste great and add flavor and texture to this truly homemade soup.

Today, I’m using fresh mushrooms, you can use any type of mushroom variety you choose. It’s all about the flavor.

Cream of Mushroom Soup

Table of Contents

Items You May Need In The Kitchen:

Cream of Mushroom Soup


  • Butter: adding a little bit of fat to this soup helps bring out a lot of flavors.
  • Heavy Cream: the awesome thing about the cream is that it will not curdle when you boil it. It’s a thickener for soups and sauces. Of course, when it’s whipped, it’s the perfect topping for many desserts.
  • Chicken Broth: adds some flavor, and is a good base to the soup.
  • White Flour: adds substance and thickness to the soup.
  • Vegetable Oil to Sauté Onions and Garlic: sautéing before adding to the soup helps to soften and caramelize the onions and garlic.
  • Onions: a staple in most soups, gives a robust flavor and texture to the soup.
  • Garlic: garlic adds an almost nutty flavor. You can even bake them or eat them raw. They enhance the flavor of any dish. Raw garlic has a stronger flavor and hence, smell.
  • Fresh Mushrooms: mushrooms give a lot of flavor and chunkiness to this recipe.
  • Chicken Bouillon: bouillon adds a rich flavor. It can be used to make a broth or can be added to a sauce to enhance the flavor.
  • Salt and Pepper: both spices add flavor and help to bring all of the flavors together.
  • Fresh Thyme: thyme has a very distinct, almost minty flavor. If fresh thyme is used, it is preferable to use just the leaves and discard the stem.
  • Fresh Parsley: parsley adds a bit of mild bitterness to any recipe. It helps to balance out the flavors in savory dishes.
  • Marsala Wine: mushrooms and Marsala wine are an excellent combination and are found cooked together in many recipes. Marsala wine is known for its rich color and sweetness. It’s generally a very mild wine but adds a great splash of flavor.
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Cream of Mushroom Soup Recipe

Step One: Gather the Ingredients

Gather the Ingredients

Step Two: Saute Onions & Garlic

Sauté the onions and garlic in oil until slightly tender.

Sauté the Garlic and Onions

Step Three: Add Mushrooms to Mixture

Remove the pan from the stove. Add the freshly sliced mushrooms to the onion and garlic mixture. Set the pan aside.

Add The Mushrooms

Step Four: Melt Butter

Grab a large soup pan and melt the butter in it.

Melt the Butter

Step Five: Add Flour – Make Roux

Add the flour to the soup pot to make a roux, and whisk constantly.

Whisk the Flour In

Step Six: Stir in Broth & Cream

Stir in the chicken broth and heavy cream. Continue to stir or whisk constantly.

Add the Heavy Cream

Step Seven: Add Bouillon Cubes & Spices

Add the crumbled chicken bouillon cubes. Stir until thoroughly mixed into the soup. Add salt and pepper.

Cream Of Mushroom Soup

Step Eight: Add All Ingredients Together

Add the onion, garlic, and mushrooms to the soup. Then add the Marsala wine and thyme to the soup pot. I used 1-1/2 teaspoons of dried thyme instead of fresh.

Cream of Mushroom Soup

Finished Product

Cream of Mushroom Soup

Cream of Mushroom Recipe

5 from 5 votes
Cream of Mushroom Soup
Cream of Mushroom Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Soup
Cuisine: American
Servings: 8 people
Author: Linda Loosli
  • 1 cup butter
  • 1 cup white flour
  • 1 quart heavy cream or half and half
  • 1 quart chicken broth
  • 2 tablespoons of oil to slightly cook the chopped onions and minced garlic
  • 2 cloves of garlic, minced or chopped
  • 2 onions, finely chopped
  • 3 pounds of freshly sliced mushrooms
  • 2 cubes chicken or beef bouillon (crumbled)
  • 1-2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 cup of Marsala cooking wine
  • 4 teaspoons of fresh thyme, finely chopped or 1-1/2 teaspoons of dried thyme
  • chopped fresh parsley, optional to garnish just before serving
  1. 1. Sauté the onions and garlic in oil until slightly tender. Remove the pan from the stove.

    2. Add the freshly sliced mushrooms to the onion and garlic mixture. Set the pan aside.

    3. Grab a large soup pan and melt the butter in it.

    4. Add the flour to the soup pot to make a roux, and whisk constantly.

    5. Stir in the chicken broth and heavy cream. Continue to stir or whisk constantly.

    6. Add the crumbled chicken or beef bouillon cubes. Stir until thoroughly mixed into the soup.

    7. Add the onion, garlic, and mushrooms to the soup.

    8. Add the Marsala wine and the thyme in the soup pot.

    9. Add salt and ground black pepper to taste. Garnish with fresh parsley, if desired.

Do I have to use both chicken broth and chicken bouillon?

The chicken broth gives the soup the base that it needs and the chicken bouillon allows for added bursts of flavor since you will be crumbling the concentrated cubes into the soup. They truly are both needed. Today I used beef bouillon because I had it in the pantry.

Is the Marsala wine required, or is it optional?

Marsala wine pairs really well with this richly flavored soup and especially complements the taste of the mushrooms in this recipe. It is optional, but I would highly recommend using this wine. It adds an amazing flavor! I have seen recipes from family members who use Sherry Cooking wine. I chose Marsala, it’s a personal preference.

Can I use a different wine other than Marsala wine?

If you are interested in using or trying a different wine, I recommend using Madeira wine, red wine, or port wine. These are all great substitutes.

Do I have to use mushrooms or can I use a different ingredient?

The mushrooms really make this recipe, along with the richness of the cream and other tasty ingredients. The combination of the ingredients listed makes for a delicious soup that can be served on any occasion.

Do I have to sauté the onions and garlic or can I just add them to the soup while it cooks?

Sautéing the onions and garlic is a must! By doing this, you are caramelizing the onions and garlic and it adds such an amazing flavor and texture to the soup.

Does using half and half change the flavor of the soup, or do I need to use heavy cream?

It really depends on the thickness that you are looking for. I love using the heavy cream! It gives the soup heartiness, along with the mushrooms. Such a delicious combination! Adding in the flavor of the Marsala wine……you are in for an amazing treat!!

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You are definitely welcome to tailor this recipe to the thickness that works for your family, along with the decrease in calories and fat using half and half.

Can I sauté the mushrooms with the onions and garlic as well?

I highly recommend only sautéing the onions and garlic! If you sauté the mushrooms it will cause the mushrooms to release added moisture into the soup. We want the flavor of the mushrooms and chunkiness that they offer, but not the added liquid.

Is the type of flour used in the recipe important?

Here’s the deal with the flour in this recipe. I only stock white all-purpose flour and bread flour. I can’t recommend another flour because the consistency may not be satisfactory.

You could possibly use a Red Mill Gluten-Free flour 1:1 to substitute, but if you have gluten issues you probably already know which flour would work in your recipes when it comes to a white sauce or gravy.

Is it best to simmer this soup on high heat, medium heat, or medium-high heat?

I would recommend simmering this soup on medium heat. This will allow the soup to cook at a good rate without cooking the ingredients too quickly.

Is there a way to make this soup dairy-free? Would coconut milk or other alternative milk taste good?

Substituting this recipe with dairy-free milk will change the consistency and flavor of the soup. You may need to play around a bit with what your family will enjoy. I have found that oat milk generally has a more mild and thicker consistency, whereas coconut or rice milk will be quite a bit thinner. Almond milk is a little thicker compared to coconut or rice, but it does have a stronger flavor, which would change the flavor of the soup. Again, you may have to try a couple of different kinds of milk to see what you and your family like and go from there.

Would this soup taste good served with a side salad?

This cream of mushroom soup would taste wonderful with a side salad along with a roll or slice of bread. I have added some other suggestions below!

What is the best type of mushroom to use in this recipe? Would cremini mushrooms taste good? Button mushrooms?

I would highly recommend using any of the 3 mushrooms in the button family. Please see below for a description of the three; button, cremini, and portabello. Any of the 3 mushrooms would taste delicious and are generally easy to find in any grocery store. I have added some additional information regarding different mushroom varieties if you are interested in trying something other than the more common mushrooms.

Would an immersion blender work well to blend all of the ingredients?

I would highly recommend using any type of blender, but an immersion blender would work really well.

Would vegetable stock or chicken stock be an option as a substitute for the broth and bouillon?

I recommend using broth and bouillon in this recipe. Using stock would create a thicker consistency to the soup which is not what we are looking for due to the thickness the cream and flour will give. The broth and bouillon will create a thinner consistency and add a lot more flavor than the stock.

Are there any additional herbs that would taste good in this soup?

Thyme adds a succulent flavor to this recipe! Sage would also be a great addition if desired.

Is this recipe gluten-free?

With any food sensitivity or allergy, please review each ingredient in the recipe and on any product label to make sure your dietary restrictions will permit that particular ingredient. *White flour is added which makes this recipe not gluten-free.*

Is there a way to lower the sodium level in this recipe?

There are a variety of options to lower the sodium level. Each broth and/or bouillon can be found sold as reduced or sodium free. It may change the flavor of the recipe due to the lower sodium content.

Can I pressure can this recipe?

No, because of the flour it would make this recipe unsafe to can for our families. Any thickening agent slows the ability of heat to penetrate throughout the product. Heat must be distributed evenly and at a high enough temperature in order to destroy mold, yeast, and bacteria.

Mushroom Types:

  • Button – most common mushroom; young in age compared to other mushrooms; perfect for sautéing.
  • Cremini – older version of a button mushroom; great for soups and stews; firmer and browner (due to age) than the more common button mushrooms, which helps to retain some of the texture while sautéing and cooking.
  • Portabello – oldest version of a button mushroom; larger and more flavorful than button and cremini.
  • Hedgehog – orange or yellow caps; tends to have a fruity smell; delicious sautéd in butter and herbs, such as sage or thyme.
  • Maitake – best served cooked or sautéd; they tend to have a strong earthy and savory flavor.
  • Morel – a more expensive mushroom due to scarcity; tends to have a firmer texture and a bit of a nutty flavor; known for its honeycomb texture.
  • Shittake – the caps are generally used and stems discarded due to stems being a little tough.
  • Porcini – a wonderful variety for recipes that use a heavy cream sauce; known for its white stem and red/brown cap.

What can I serve with this recipe?

Final Word

I hope you and your family enjoy this rich, hearty, and tasty cream of mushroom soup recipe! It is one of my absolute favorites! The taste and aroma of this soup will cause you and your family to go back for a second helping….or a third! Please let me know what type of mushroom variety you and your family enjoyed. There are so many different options you can choose to suit your family’s tastebuds. The combination of the mushrooms, garlic, onions, thyme, and heavy cream make this a soup to remember and a staple in any home!

It’s all about teaching our kids and grandkids how to cook from scratch! May God Bless this world, Linda

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  1. We love mushroom soup too–my husband has just spent 2 1/2 months on a gastric tube, now have worked him back onto real food, so it’s one of the things I need to make for him!

    Another idea for spices–I use dill and paprika (supposed to be a Hungarian version). It also uses Madeira, but I may try it with one of the other wines for variation!

  2. 5 stars
    We still have 2 months of very hot humid weather to get through, but I am printing this out for winter! I can taste it now! With cheesy bread for dipping!

    Picking elderberries this week. The Lord has given us such an abundance of them this summer that for once the birds & squirrels haven’t cleaned the bushes out. We’ve had so much rain that most of mine are 15 – 20 ft tall. Have 2 friends coming over in the morning to get some & then possible making syrup if we have time.

    God bless you and your readers. Always learn something.

    1. Hi BDN, thank you for the 5 stars, my sweet friend! Oh, I have got to make some cheesy bread now! That will be awesome this winter with any soup!!! Oh, you really have been blessed with elderberries!!!! Oh my gosh!! You know I love hearing this!! Linda

  3. 5 stars
    We made this last night, it was delicious! Thank you sooo much for sharing! It was a hit! We served it with your cheesy garlic bread recipe. The flavors of the soup and the bread were a great combination! We will definitely be making this again :)❤️

  4. 5 stars

    I have several questions for you.

    1. Can I use Garlic and Onion Powder in place of the fresh. My husband can’t eat fresh onion and I can’t eat fresh Garlic. (I know getting old is the pits but at 71 I am not giving my husband or myself with something we can’t stomach)
    2. Can I omit the wine. I had problems with alcohol at one point and I promised God to never take another drink and I haven’t.
    3. Can I double up on the broth and omit the bullion. The reason I ask everyone in my family has high blood pressure ( It’s hereditary in both families) and bullion has too much salt in it.

    If anyone is interested in good Hungarian Paprika look for “Pride of SZEGED” You can get it in sweet or hot depending on your liking. You can also order it from Spice Chain if you can’t find it in your store at I am not sure how much it costs because my sister lives in Ohio and send it to me every Christmas with enough to last me the whole year.

    1. Hi Jackie, oh yes, just substitute the garlic and onion powder for the fresh. It only needs a 1.2 cut of the cooking wine, just skip it. You can double up on the broth, for sure. This is why cooking from scratch is awesome. We know what is in our food! Is this what the can looks like?

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