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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Kim B
This creamy mushroom soup recipe was absolutely delicious and perfect for a cozy meal! Thanks for sharing such a comforting and flavorful dish!
Beth Pierce
You are most welcome, Kim!
Claudia
I absolutely love this. It’s so rich and hearty, and the flavor is perfect. I serve it with some seasoned homemade croutons on top. Chef’s kiss.
Beth Pierce
Thank you, Claudia!
Karen
Super tasty. I added rotisserie chicken and my husband loved it. He would like me to make it again. Thank you for a delicious recipe!
Beth Pierce
Thanks Karen! I am so glad that you and your husband liked the soup!
Vicki
This cream of mushroom soup is delicious! I am a retired professional chef and I give it an A+! The only thing I changed was to deglaze the sautéed mushrooms with a tablespoon or so with dry sherry. It is a chef’s secret to give your soup that extra buttery flavor that you can’t put your finger on what the something special is. This recipe is a keeper.
Beth Pierce
Thanks, Vicki! I love the tip. I love to deglaze with a little something from the adult beverage cabinet but don’t always include it in the recipe since most people don’t have a stock like I do! LOL
Bevy
What seasoned salt would you recommend, I’ve never used season salt so I don’t know each
Beth Pierce
I just use Lawry’s seasoned salt. It does not contain any MSG and it is easy to find in the spice isle at most local grocery stores.
Zita
Made this on a cold afternoon. Was just delicious. The herbs are just perfect for the soup and the broth is creamy. The soup was packed with mushrooms gave it a nice earthy flavor. I served it with cheesy garlic bread toast. Will definitely be making it again
Beth Pierce
Thanks so much, Zita! I am so glad that you liked it!
John scardina
I loved the cream base in the soup.
I could just drink that. The. Mushrooms 🍄 give it
That earthy flavor I love dearly.
I’ll have this many times for a main meal
Yum.
Beth Pierce
Thanks John! I have a new mushroom soup recipe coming up that I think you will love!
Jennifer Prince
This was so good! I’ve only ever had this type of soup out of a can, so I was so impressed with all the flavor. I will definitely make this again.
Maegan
Yum, Yum, Yum! This looks SO GOOD! What do you think works best to serve with it?
Beth Pierce
I love a simple salad and crusty French bread with butter. Delicious!
Angie Rose
This creamy mushroom soup looks absolutely delicious! My mom loves mushrooms, so maybe I’ll surprise her with it on mother’s day!
Beth Pierce
Thanks Angie! Enjoy!!
Semone M Grinnell
This is my 4th time making this cream of mushroom soup. It is so delicious.
Merry Christmas.
Beth Pierce
Thanks, Semone! So glad that you like it! Merry Christmas!
Ntensibe Edgar
I love mushroom soup so much! I love it best with my sweet bread or biscuits!
Beth Pierce
Me too!
IceCreamnStickyFingers
This soup was so delicious. I fixed a batch for me and my son. We love eating cream based soups over a bed of rice. Yum!
briannemanzb
I love mushrooms so I had to try this soup. It was delicious. I served it with a simple garden salad and some French bread.
Tweenselmom
My kids loved this creamy mushroom soup! Will make this recipe again for sure 🙂
Richelle Milar
That looks absolutely delicious and tasty! I am going to try this recipe this weekend.
Jennifer H
What a great recipe! I know my husband would love this. And the homemade croutons – yum!
Beth Pierce
Thanks Jennifer! So glad that you liked it!