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This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.
In honor of my mushroom-loving-mother-who-passed-the-addiction-onto-me, I decided to make and share my recipe for Cream of Mushroom Soup. I tossed on some homemade croutons and chives for a little crunch and bright onion flavor, but this is just as tasty eaten plain.
Ingredients Needed for Cream of Mushroom Soup
Basic ingredients mixed with fresh produce make for one killer Cream of Mushroom Soup! Here’s everything you’ll need:
- Butter, Onion, and Garlic – this trio is the makings of a good soup base!
- Carrots and Mushrooms – I used carrots for vitamins and two different types of mushrooms for flavor.
- Chicken Stock – this fills out the majority of the soup while not just watering it down.
- Poultry Seasoning, Thyme, Salt and Pepper – these seasonings enhance all of the flavors already present.
- Half & Half – after blending the soup half & half makes it creamy and rice!
Customizing Cream of Mushroom Soup couldn’t be any easier. Switch out ingredients and experiment to get a creamy soup that your whole family loves!
Vegetables: feel free to add even more veggies to this soup! Or sub out the vegetables in the recipe for something else.
Mushrooms: if you have a favorite type of mushroom, use it. I’ve heard shitake mushrooms are super good for this recipe.
Broth: for a richer taste, add beef broth instead of chicken. Or if you are looking for a vegetarian option, add veggie broth.
Cream: to make this soup even richer and creamier, mix in heavy cream.
How to Make Cream of Mushroom Soup
Cream of Mushroom Soup is one of those basic yet classic soup recipes that is pretty much well-loved by everyone… unless you don’t like mushrooms, in that case, what are you even doing here, reading this post? Anyways, for full details on how to make this soup, see the printable recipe card down below.
- Start by chopping onion, garlic, and carrots. Also, wash 4 containers worth of mushrooms… that’s 32 ounces in case you’re counting. I know ‘technically’ you’re supposed to wipe mushrooms with a damp cloth, but I couldn’t be bothered to wipe all these individually. #dontevencare. Dump the rinsed mushrooms out onto a clean kitchen towel covered with paper towels and rub them around to dry and get off any remaining dirt. Slice into halves or quarters and set aside.
- Now comes the fun part: sauté the onions, garlic, carrots, and mushrooms in butter. This makes a lot of soup, so take a breath about all the butter. Also, you might want to psychologically prepare yourself for the copious amounts of half & half that I’m about to pour in momentarily. After a couple of minutes, things should look pretty soft and lovely!
- Now you can pour in lots of chicken broth, seasonings, salt, and pepper. Cover, bring to boil, reduce to simmer and cook for a couple of more minutes.
- Break out your blender or immersion blender and go to town. I left mine a little on the not-so-smooth side because I love having texture in my soup, especially mushroom soup. Feel free to blend this as much or as little as you’d like. Then pour in the half & half and serve hot.
You can absolutely freeze cream of mushroom soup! Simply make the soup as directed except leave out the half & half. Let cool completely then freeze in airtight containers for up to 4 months!
To reheat, thaw in the fridge overnight. Reheat soup on the stovetop and then whisk in the cream! Easy as pie!
More Mushroom Recipes to Try!
Here’s the printable. Have a lovely day!
Homemade Cream of Mushroom Soup
- 1/4 cup salted butter
- 1 1/2 cups onion diced
- 1 cup carrot diced
- 2 cloves garlic minced
- 16 oz button mushrooms sliced
- 16 oz cremini mushrooms sliced
- 6 cups chicken stock or vegetable broth
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- salt & pepper to taste
- 1 cup half & half
- Preheat large pot over medium heat. Melt butter, then sauté onion, carrot and garlic for 5 minutes. Stir in mushrooms, salt and pepper and sauté another 5 minutes.
- Pour in chicken stock, spices and salt and pepper to taste. Bring to boil, then reduce to simmer. Cook 15 minutes.
- Puree to desired texture, then stir in half & half. Taste, adjust seasonings, then serve.