Cream of Mushroom Soup Recipe

Introduction

This creamy mushroom soup offers a comforting blend of tender mushrooms and aromatic thyme in a velvety broth. Perfect for chilly days or as a starter, it’s rich, flavorful, and surprisingly easy to make at home.

Ingredients

• 6 tbsp unsalted butter
• 2 large onions, diced
• 2 lbs baby bella mushrooms or white button mushrooms, sliced
• 5 tbsp all-purpose flour
• 4 cups chicken broth
• 3 tsp fresh thyme
• 1 tsp salt (adjust to taste)
• 1 tsp ground black pepper
• 1 cup half and half

Instructions

1. Step 1: Dice the onions and slice the mushrooms evenly, setting them aside separately.
2. Step 2: Melt the butter in a large pot over medium heat, then add the diced onions and cook until translucent.
3. Step 3: Add the mushrooms to the pot and sauté until they become tender and lightly golden.
4. Step 4: Sprinkle in the flour and cook for about 2 minutes, stirring constantly to avoid lumps.
5. Step 5: Gradually pour in the chicken broth while stirring to dissolve the flour completely.
6. Step 6: Season the soup with fresh thyme, salt, and black pepper, then reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Step 7: Stir in the half and half and bring the soup back up to a gentle simmer before removing it from the heat.
8. Step 8: Serve warm and enjoy your creamy homemade mushroom soup.

Tips & Variations

• For a richer soup, substitute half and half with heavy cream.
• Add a splash of white wine when sautéing mushrooms for extra depth of flavor.
• Use vegetable broth to make a vegetarian version of this soup.
• Blend part or all of the soup for a smoother texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh?

Yes, you can substitute fresh thyme with 1 teaspoon of dried thyme. Add it earlier during cooking so the flavors develop properly.

Is it possible to make this soup vegan?

Absolutely. Use a plant-based butter substitute, vegetable broth, and replace the half and half with coconut milk or another non-dairy cream alternative.

Cream of Mushroom Soup Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

This classic Cream of Mushroom Soup is a comforting and creamy dish made from sautéed baby bella or white button mushrooms, onions, and fresh thyme, thickened with flour and enriched with half-and-half. Perfect as a starter or a warm, satisfying meal on its own.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 6 tbsp unsalted butter
• 2 large onions, diced
• 2 lbs baby bella mushrooms or white button mushrooms, sliced

Thickener

• 5 tbsp all purpose flour

Liquids & Seasonings

• 4 cups chicken broth
• 3 tsp fresh thyme
• 1 tsp salt (adjust to taste)
• 1 tsp ground black pepper
• 1 cup half and half

Instructions

1. Prepare the vegetables: Dice the onions and slice the mushrooms evenly. Separate the diced onions and mushrooms into bowls for easy access during cooking.
2. Sauté onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add mushrooms: Add the sliced mushrooms to the pot with onions and sauté them until tender and lightly golden, approximately 8-10 minutes, stirring frequently.
4. Add flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for about 2 minutes while stirring constantly to form a roux and prevent lumps.
5. Add broth and seasonings: Gradually pour in the chicken broth while stirring thoroughly to dissolve any flour lumps. Season the soup with fresh thyme, salt, and black pepper. Increase heat slightly then simmer the soup for about 10 minutes, stirring occasionally.
6. Finish with half-and-half: Stir in the half-and-half and allow the soup to gently return to a simmer. Once warmed through, remove the pot from heat.
7. Serve and enjoy: Ladle the creamy mushroom soup into bowls and serve warm, optionally garnished with fresh thyme or chopped parsley.

Notes

• You can substitute vegetable broth for chicken broth to make this soup vegetarian.
• For a thicker soup, increase flour to 6 tablespoons.
• Use fresh thyme for the best flavor; dried thyme can be substituted with 1 teaspoon.
• This soup can be blended for a smoother texture, though the original recipe keeps it chunky.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: cream of mushroom soup, mushroom soup recipe, creamy soup, easy soup, homemade mushroom soup