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Easy Cream of Mushroom Soup

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Homemade Cream of Mushroom Soup is an incredibly delicious, rich, and flavorful soup made with sauteed mushrooms, onions, garlic, fresh herbs, and a creamy broth. Perfect for brisk days when classic comfort is what you long for!

Side view of a bowl of Cream of Mushroom Soup on a wooden table

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Long a fan of mushroom soup, I have to say that this Cream of Mushroom Soup is among my all-time favorites. I’m not sure if it’s the creamy texture, the rich almost complex flavors, or simply the coziness of a warm bowl on a stormy night.

But it is all of that and more. It can dress up for fancy dinners or dress down for a curled up by the fire meal.

While I will always love Hungarian Mushroom Soup with Dill or the always healthy Mushroom Barley Soup or my festive Creamy Chestnut Mushroom Soup, this one occupies a special place.

It’s so simple and easy and fresh… and delicious!

Cream of Mushroom Soup Ingredients

This Cream of Mushroom Soup is so incredibly easy to make with simple ingredients you may mostly have on hand with only a few items needed, like mushrooms.

Exact ingredient measurements are in the recipe card below, but here is a quick grocery list and notes of the items needed:

  • Unsalted butter (salted butter works too, but I would eliminate the additional salt in the recipe. Taste and season as needed at the end. You can also substitute olive oil for the butter if you prefer.
  • Onion and garlic for an aromatic flavor.
  • Mushrooms: You can use whatever mushrooms you have or can easily get. Brown mushrooms are especially nice, but a mixture of wild, cremini, button mushrooms and Baby Bellas bring delightful flavor. Use your favorites.
  • Vegetable Stock (you can also use chicken broth if that’s what you have on hand).
  • Seasoning: Dried thyme, salt, and pepper are all you need for this simple soup.
  • Cream: For this soup, use whichever milk you favor. This could be dairy or non-dairy milk, half and half, cream, or Crème Fraiche, which is especially nice.
  • Sour Cream or plain yogurt for additional velvety texture and flavor.
  • Fresh parsley for garnish.
Top view of Cream of Mushroom Soup in a bowl with brush silver spoon

Which Mushrooms are Best in Mushroom Soup?

Both white and brown mushrooms are delicious in this soup. But there is a flavor difference. Brown mushrooms or creminis have a rich, complex flavor while white button mushrooms are more mild.

If you love a soup with a deeper more bold flavor, you may want to consider cremini. If you’re after a more delicate flavor, then white button mushrooms are a great choice.

How to Make Cream of Mushroom Soup

Easy step-by-step instructions are in the recipe card below in more detail, but here is a quick overview of how easy this soup is to make.

  1. Sauté onions and mushrooms in butter (or olive oil) in a soup pot until soft. Then stir in garlic and cook a bit more.
  2. Stir in broth, thyme, salt, and pepper and bring to a boil. Reduce and simmer 15 minutes.
  3. Whisk in cream and simmer 5 minutes more.
  4. Blend soup until completely smooth.
  5. Stir in sour cream and gently heat until warmed through.

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Side view of Cream of Mushroom Soup in a brown and cream pottery bowl
Side view of a bowl of Cream of Mushroom Soup on a wooden table

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is an incredibly delicious, rich, and flavorful soup made with sauteed mushrooms, onions, garlic, fresh herbs, and a creamy broth. Perfect for brisk days when classic comfort is what you long for!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings



  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 pound mushrooms sliced
  • 4 cups vegetable broth or chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper to taste
  • 3/4 cup half and half milk, cream, or crème fraiche
  • 1/4 cup sour cream or plain yogurt
  • 3 tablespoons fresh parsley chopped for garnish


  • Melt butter or olive oil in a large pot over medium heat. Add onions and mushrooms; sauté until softened, about 10 minutes. Stir in garlic and cook for 1 minute more.
  • Stir in broth, thyme, salt, and pepper; bring to a boil, then lower heat to medium and gently simmer uncovered for 15 minutes.
  • Whisk in cream or milk and simmer for another 5 minutes.
  • Transfer soup to a blender (in batches if needed) and blend until completely smooth.
  • Return the soup to the pot and stir in sour cream. Cook over low heat until warmed through. Garnish with fresh parsley, sliced mushrooms and salt and pepper if needed.


Storing the Soup
This soup will keep refrigerated for up to five days in a covered container. Gently reheat on the stovetop or in the microwave.


Calories: 169kcal | Carbohydrates: 15g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 588mg | Potassium: 467mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1094IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: American
Keyword: mushroom soup, cream of mushroom soup
5 from 1 vote (1 rating without comment)

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