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–+ servings
Homemade Cream of Mushroom Soup with spoon
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4.98 from 423 votes

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past! 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: Mushroom Soup, Soup
Servings: 6 serves
Author: Karina Carrel

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 cups onions diced (about 2 medium onions)
  • 4 cloves garlic minced
  • 1 1/2 pounds brown mushrooms fresh, sliced
  • 4 teaspoons chopped thyme divided
  • 1/2 cup Marsala wine any dry red or white wine
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teaspoons salt adjust to taste
  • 1/2-1 teaspoons black pepper cracked, adjust to taste
  • 2 beef bouillon cubes crumbled
  • 1 cup heavy cream or half and half, sub with evaporated milk
  • 1/2 tablespoon parsley chopped, fresh, to serve
  • 1/2 tablespoon thyme chopped, fresh, to serve
US - Metric

Instructions

  • Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
    onion in a pot with butter
  • Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
    Mushrooms and thyme being added to the pot
  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
    adding stock to the mushrooms and aromatics
  • Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
    Covering the pot to rest
  • Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
    adding the cream to the broth and mushrooms
  • Mix in parsley and remaining thyme. Serve warm.
    final dish ready to eat

Video

Notes

Storage, Reheating, and Make Ahead

If you have leftovers, you can store the soup in the fridge for up to four days. Just keep it in an airtight container.
When you are ready for another bowl, reheating is simple:
  • Stovetop: Warm it gently over low heat, stirring frequently. Avoid bringing it to a rapid boil so the dairy doesn't curdle.
If you are planning to make this ahead for the freezer, I recommend cooking the soup completely but leaving the cream out. Freeze the base, thaw it overnight in the fridge, and stir the fresh cream in while reheating on the stove.
Happy cooking! Xx
Don't wash your mushrooms by soaking them in a bowl of water, as they act like sponges and will water down your broth. Instead, gently wipe the dirt off with a damp paper towel before slicing to get the best browning in the pan.

Nutrition

Calories: 354kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 836mg | Potassium: 792mg | Fiber: 2g | Sugar: 7g | Vitamin A: 937IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg