If you are searching for a comforting, velvety, and truly satisfying soup, this Easy Cream of Mushroom Soup Recipe is a total winner. It’s the kind of dish that wraps you in warmth with every spoonful, combining tender mushrooms, aromatic herbs, and a luscious creamy base that feels like a big cozy hug on a chilly day. What’s fantastic is how approachable this recipe is — uncomplicated ingredients come together quickly to deliver a restaurant-quality soup you’ll want to make again and again.
Ingredients You’ll Need
This Easy Cream of Mushroom Soup Recipe shines because of its simplicity. Each ingredient plays a crucial role—from the butter that adds richness, to the fresh mushrooms that deliver deep earthy flavors, and the fresh thyme that brightens every bite with subtle herbal notes. With essentials you likely have at home, you’ll see how straightforward yet delightful this soup can be.
- Butter: Four tablespoons provide a silky richness that helps caramelize the onions and mushrooms beautifully.
- Onion (½, diced): Adds a mellow sweetness that forms the flavor foundation.
- Mushrooms (8 ounces, sliced): The star ingredient bringing earthy depth and hearty texture.
- Vegetable broth (2 cups, divided): Keeps things light but flavorful, perfect for deglazing and thinning the soup.
- All-purpose flour (¼ cup): Acts as the thickening agent to give the soup that classic creamy consistency.
- Fresh thyme leaves (1 teaspoon): Offers a fragrant herbal note that brightens the soup without overpowering it.
- Milk or heavy cream (1 cup): Adds that luscious creaminess that makes this soup utterly irresistible.
- Salt and pepper: Essential for rounding out and balancing the flavors.
- Fresh parsley, chopped (for garnish): Brings a pop of color and freshness to finish the dish perfectly.
How to Make Easy Cream of Mushroom Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the butter over medium-high heat in a large pot. Toss in the diced onion and cook until it turns tender and translucent, releasing its natural sweetness. Next, add the sliced mushrooms and keep sautéing until they soften and develop a beautiful light brown color. This caramelization stage is key to building the rich, deep flavor of your soup.
Step 2: Deglaze and Season
Pour a splash of vegetable broth into the pot to deglaze it. Use your spoon to scrape up all those flavorful browned bits stuck to the bottom—they’re packed with taste! Then sprinkle in the fresh thyme leaves, stirring everything together so its fragrant aroma infuses the mushrooms and onions.
Step 3: Make the Roux
In a separate bowl, whisk the all-purpose flour into the remaining vegetable broth until completely smooth and lump-free. This mixture will become your thickening base and is the secret to achieving that creamy, luscious consistency.
Step 4: Thicken the Soup
Slowly pour the flour-broth mix into the pot with your sautéed veggies. Bring everything to a gentle boil while stirring constantly; this prevents lumps and helps the soup thicken evenly. Once it reaches a boil, reduce the heat and simmer for 10 to 15 minutes until the soup has reached your desired thickness—thick enough to coat the back of a spoon but still silky smooth.
Step 5: Add the Milk or Cream
Finally, stir in the milk or heavy cream for that rich, creamy body you’re craving. Taste your soup and season with salt and freshly cracked pepper as needed—this final seasoning step makes all the difference to balance the flavors perfectly.
Step 6: Serve Warm
Your Easy Cream of Mushroom Soup Recipe is now ready to be ladled into bowls and enjoyed! Garnish with a sprinkle of fresh chopped parsley to add a fresh, vibrant touch that complements the earthy warmth beautifully.
How to Serve Easy Cream of Mushroom Soup Recipe
Garnishes
Fresh parsley is the classic garnish that brightens this creamy soup with a burst of color and subtle herbaceous flavor. You can also try a drizzle of truffle oil or a sprinkle of crispy fried shallots for an elegant twist. Each addition brings its own unique flair, elevating the soup from cozy comfort to something truly special.
Side Dishes
This soup pairs wonderfully with a crusty baguette, perfect for dipping and soaking up every silky spoonful. Garlic bread or a light green salad also complement the richness nicely, providing contrast in texture and flavor. For a heartier meal, try serving it alongside a roasted chicken breast or a warm sandwich for a balanced dinner.
Creative Ways to Present
For entertaining, consider serving the soup in little bread bowls for a fun and rustic presentation. Alternatively, top with a swirl of herb-infused cream or grated parmesan for a touch of gourmet flair. If making individual portions, a sprinkle of toasted nuts or seeds adds an unexpected crunch and a new layer of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Cream of Mushroom Soup Recipe keeps beautifully when stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead meal for busy weeknights or quick lunches.
Freezing
You can freeze this soup, but keep in mind that cream-based soups sometimes separate upon thawing. To freeze, cool the soup completely and place it in a freezer-safe container or bag. It should keep well for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
When reheating, warm the soup gently over low heat on the stovetop, stirring regularly to maintain smoothness and prevent scorching. If it’s thickened too much, add a splash of milk or broth to loosen it. This way, your Easy Cream of Mushroom Soup Recipe will taste just as fresh as when you first made it.
FAQs
Can I use other types of mushrooms for this soup?
Absolutely! While white button or cremini mushrooms are common and budget-friendly, you can also use shiitake, portobello, or a wild mushroom mix for a more intense and unique flavor. Just adjust cooking time slightly if mushrooms are larger or denser.
Is it possible to make this soup dairy-free?
Yes, you can substitute the milk or heavy cream with coconut milk or any plant-based milk you prefer. Just be mindful that flavor and texture may vary slightly, but the soup will still be creamy and delicious.
Can I add other vegetables to this soup?
Definitely! Finely chopped carrots, celery, or leeks can be sautéed with the onions to add complexity and sweetness. Just keep the additions modest so the mushrooms remain the star of the show.
Why do we add flour to the broth?
The flour acts as a thickening agent, forming a roux when combined with butter and broth. This creates the silky, creamy texture that makes this Easy Cream of Mushroom Soup Recipe truly comforting and indulgent.
How long can I store leftover soup in the fridge?
To ensure safety and freshness, store leftover soup in an airtight container and consume within 3 days. Always reheat thoroughly before serving to enjoy the best flavor and texture.
Final Thoughts
This Easy Cream of Mushroom Soup Recipe is such a joy to make and even more delightful to eat. Its simple ingredients and straightforward steps come together to create a bowl of creamy, comforting goodness that feels like a warm hug any day of the year. I encourage you to try it out—your kitchen will fill with an irresistible aroma, and you just might find yourself craving this soup again and again!
Print
Easy Cream of Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy cream of mushroom soup recipe is a delicious and comforting homemade soup that combines sautéed mushrooms and onions with a creamy, flavorful broth thickened with a smooth flour roux. Ready in just 35 minutes, this soup is perfect for a cozy meal and garnished with fresh parsley for a burst of freshness.
Ingredients
Soup Base
- 4 tablespoons butter
- ½ onion, diced (about 1 cup)
- 8 ounces mushrooms, sliced (about 4 cups)
Broth and Thickener
- 2 cups vegetable broth, divided
- ¼ cup all-purpose flour
- 1 teaspoon fresh thyme leaves
Finishing Touches
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté Vegetables: Heat butter in a large pot over medium-high heat. Add diced onions and sauté until they become tender. Next, add the sliced mushrooms and continue sautéing until they are softened and lightly browned, which enhances their flavor.
- Deglaze and Season: Pour a splash of vegetable broth into the pot and use a spoon to scrape up any browned bits stuck to the bottom. These bits add depth to the flavor. Stir in the fresh thyme leaves to infuse the soup with a subtle herb aroma.
- Make Roux: In a separate bowl, whisk together the flour and the remaining vegetable broth until you get a smooth mixture with no lumps. This will act as a thickening agent for the soup.
- Thicken Soup: Pour the flour and broth mixture into the pot with the vegetables. Bring it to a boil while stirring constantly to prevent lumps. Once boiling, reduce the heat and let it simmer for 10-15 minutes, allowing the soup to thicken to your preferred consistency.
- Add Milk or Cream: Stir in the milk or heavy cream to give the soup its signature creamy texture. Season with salt and pepper according to your taste preferences.
- Serve: Garnish the soup with freshly chopped parsley for a pop of color and freshness. Serve the soup warm and enjoy the comforting flavors.
Notes
- For a richer soup, use heavy cream instead of milk.
- You can swap vegetable broth for chicken broth if not vegan or vegetarian.
- Make sure to stir constantly when adding the flour mixture to avoid lumps.
- For a smoother texture, blend the soup before adding milk or cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
