This rich cream of mushroom soup recipe features sweet onions, cremini mushrooms, and garlic in a lightly seasoned chicken broth with marjoram and thyme. This crazy delicious soup puts canned mushroom soup to shame, with authentic mushroom flavor and velvety smooth broth.
Top with seasoned homemade croutons and enjoy a bowl of homemade goodness today. For the ultimate meal, serve with arugula salad and potato pancakes.
Ingredient Notes and Substitutions
- Butter: salted or unsalted
- Onion: sweet yellow or Vidalia
- Mushrooms: mushroom soup is best made with cremini mushrooms (also known as baby bella mushrooms) because they have a rich, complex flavor. However, you can use white button mushrooms with reasonably good results.
- Broth or stock: vegetable
- Herbs: fresh thyme and dried marjoram are delicious with this soup, but other spices that work are dried oregano, fresh parsley or dill, nutmeg, salt, and freshly ground black pepper.
- Cream: heavy or whipping cream
How to Make Cream of Mushroom Soup
Start by melting the butter and heating the olive oil in a Dutch Oven or large soup pot over medium heat. Then add the onions and mushrooms, cooking until the onions are soft and the mushrooms are browned. Reduce the heat to medium-low and add the garlic, cooking for one minute while stirring.
Now stir in the flour and continue cooking for a few minutes while stirring. Then, slowly stir in the chicken broth until smooth and creamy. Add the fresh thyme, dried marjoram, seasoned salt, and black pepper and simmer over medium-low heat until thickened. Turn the heat as low as it will go and stir in the cream. If desired, garnish with homemade croutons.
Preparation Tips and Storage
- Slice the mushrooms about 1/4 inch thick so they do not disappear in the soup.
- It is hard to predict how much moisture mushrooms contain, so if you desire a thicker base, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and cool chicken broth, and stir it into the soup.
- Garnish with croutons, sour cream, fresh thyme or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing this soup because it can change the texture of the mushrooms and the broth, which has heavy cream.
Serving Suggestions
- French baguettes
- Garden salad
- Cheese garlic bread
- Grilled cheese
- Caesar salad
- Grilled shrimp kabobs
- Loaded baked potatoes
- Roasted vegetables
More Soup Recipes
Cream of Mushroom Soup
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 ½ lbs cremini mushrooms
- 3 cloves garlic minced
- ¼ cup flour
- 4 cups chicken vegetable broth, or vegetable stock (low sodium)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried marjoram
- ½ teaspoon seasoned salt
- ½ teaspoon fresh ground black pepper
- ¾ cup heavy whipping cream
Instructions
- Melt the butter and heat the olive oil in a Dutch Oven or heavy pot over medium heat. Add the onions and mushrooms. Saute until the onions are soft and the mushrooms are browned. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.
- Stir in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth until smooth and creamy. Add the fresh thyme, dried marjoram, seasoned salt, and black pepper, and continue cooking over medium-low heat until thickened. Turn the heat as low as it will go and stir in the cream. Season with more salt and black pepper to taste if desired.
- If desired, garnish with croutons, sour cream, fresh thyme or chopped fresh parsley.
Notes
- Slice the mushrooms about 1/4 inch thick so they do not disappear in the soup.
- It is hard to predict how much moisture mushrooms contain, so if you desire a thicker base, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and cool chicken broth, and stir it into the soup.
- Garnish with croutons, sour cream, fresh thyme or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing this soup because it can change the texture of the mushrooms and the broth, which has heavy cream in it.
Nutrition
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Glamor Medical
Oh, how I love mushrooms. This has my name written all over it, I will definitely be making this for my family! Great share.
Ice Cream n Sticky Fingers
I had no idea that you could make cream of mushroom soup. It looks super easy to make too. I use this type of soup quite frequently. Thank you for sharing.
Beth Pierce
My pleasure! Enjoy!!
Christiana
This was really tasty. I make it sometimes for my husband, he loves it.
Shilpa bindlish
I feel this recipe would please my husband as he loves mushroom. Would try its vegetarian version.
Bryan
My family loved this mushroom soup. I will make it again for them.
Escape Lounge
Such a classic recipe! I haven’t tried it with most of the pairings you suggested but the next time I make this I will.
Stephanie
It’s getting way too warm where I live to enjoy soups but I’m saving this one for the winter again! My family will love it.
Beth Pierce
Thanks Stephanie! Enjoy!!
Maegan
This looks SO good! On a cold night, this would be such a good soup to make. I wonder how this works with freezing?
Beth Pierce
Thank you! I personally would not freeze this soup.
Heather
Oohh I would love to try this soup! I love creamy soups and mushrooms are underrated!
Christine
YUM! I haven’t had creamy mushroom soup in a long time and this was so delicious. I love a good soup. Thank you!
Sandra
Everyone at my house loved this soup! So creamy and delicious!
Beth Pierce
Awesome! So glad that they liked it!
Semone M Grinnell
On my! The best creamy mushroom soup. So delicious. Recipe is easy to follow. Five stars for sure. Thank you. I also made your croutons. What a treat!
Beth Pierce
Thanks Semone! So glad that you liked the soup!
Amanda
This soup is so creamy and delicious! My 10 year old requested mushroom soup and he loved your recipe!
Beth Pierce
Thanks Amanda! So glad that he enjoyed it!
Catalina
Mushroom soup is a favorite in our house! This recipe will be for sure a hit in our house!
Marysa
This sounds like a delicious way to use mushrooms. I am always looking for recipes to use my fresh thyme as well, and I like the idea of combining mushrooms and thyme.
Erin | Dinners,Dishes and Dessert
The soup looks so good! I could eat this with a spoon!
Amanda
My husband loves mushroom soup. I will be making this for him next week. He will love it!