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Close-up of two bowls of creamy, homemade mushroom soup topped with sliced sautéed mushrooms, fresh thyme, and parsley. A slice of crusty bread and a silver spoon are visible on the side.

Homemade Cream of Mushroom Soup

A rich, comforting, and ultra-creamy mushroom soup made completely from scratch. Perfect as a cozy meal or as a base for your favorite recipes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 16 oz mushrooms sliced; cremini or button
  • 3 tbsp flour
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • fresh thyme optional, for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Immersion Blender (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Add onions and garlic, cooking until softened.
  2. Add mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
  3. Stir in the flour and cook for 1 minute to remove raw flour taste.
  4. Pour in the broth while stirring. Bring to a simmer and cook for 10 minutes.
  5. Stir in heavy cream, salt, and pepper. Simmer gently for 5 more minutes.
  6. For a smoother texture, blend part or all of the soup using an immersion blender.

Notes

For added depth, sauté the mushrooms until deeply caramelized. You can also add a splash of white wine while cooking the onions for extra flavor.