Cream of Mushroom Soup

A rich, velvety homemade mushroom soup loaded with cremini mushrooms, aromatic herbs, and a touch of cream—perfect for cozy evenings and much better than anything from a can.

Why I’ll Love This Recipe

I love how it blends sweet onions, sautéed mushrooms, and garlic into a silky broth, brightened with thyme and marjoram. I feel like I’m indulging in gourmet comfort food without much fuss—plus, it’s far more authentic than anything from a can.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tbsp butter

• 1 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 1½ lb cremini mushrooms (baby bella), sliced

• 3 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups chicken or vegetable broth, low sodium

• 2 tsp fresh thyme leaves

• 1 tsp dried marjoram

• ½ tsp seasoned salt

• ½ tsp freshly ground black pepper

• ¾ cup heavy whipping cream

directions

1. I melt the butter with olive oil in a Dutch oven over medium heat. Then I add onions and mushrooms and sauté until the onions are soft and the mushrooms are browned.

2. I lower the heat to medium–low, add the garlic, and cook for 1 minute while stirring.

3. I sprinkle in the flour, stirring constantly for about 2 minutes to cook it through.

4. Gradually, I pour in the broth while stirring to form a smooth base.

5. I stir in thyme, marjoram, seasoned salt, and pepper, letting it simmer over medium–low until thickened.

6. I reduce the heat to low, stir in the cream, and heat it through—making sure it doesn’t boil.

7. I serve it hot, sometimes garnished with croutons, fresh herbs, or a swirl of sour cream.

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: Around 30 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop to avoid curdling. I don’t usually freeze it, as the cream can separate and affect the texture.

Variations

• Thicker base: I mix 2 tbsp cornstarch with 2 tbsp cold water and a bit of broth, then whisk it into the simmering soup.

• Mushroom mix: Sometimes I combine white button and cremini mushrooms for a lighter flavor.

• Herb swap: I like using oregano, dill, parsley, or even a pinch of nutmeg in place of thyme and marjoram.

• Vegetarian version: I swap in vegetable broth instead of chicken broth.

• Vegan twist: I use coconut or cashew milk instead of cream, though it won’t be as rich.

FAQs

What kind of mushrooms work best?

I prefer cremini (baby bella) for their deeper, nuttier flavor. White button mushrooms also work well and combining both adds a nice complexity.

Can I make it gluten-free?

Yes—I substitute the flour with a cornstarch slurry made from 2 tbsp cornstarch and 2 tbsp cold water, then stir it into the soup until it thickens.

Is it freezer-friendly?

I generally avoid freezing this soup because the cream tends to separate and the mushrooms can get mushy when thawed.

How can I make it dairy-free?

To make it dairy-free, I use coconut or cashew milk instead of heavy cream and choose a plant-based butter or oil.

Can I prepare it ahead of time?

Absolutely—I often make the soup base a day in advance, refrigerate it, and then reheat and stir in the cream just before serving.

Conclusion

I always come back to this creamy mushroom soup when I want something comforting, flavorful, and straightforward. With minimal prep, natural ingredients, and room for creative tweaks, it’s one of my favorite go-to recipes—so much better than anything from a can.