Easy Cream of Mushroom Soup

Easy Cream of Mushroom Soup

You guys. I decided to try out some self tanner. I’m heading to Miami {the land of the summer gods} this week and didn’t want to be the whitest person in the whole state of Florida. Things are pale up in here…not gonna lie.

So I sprayed it all on, rubbed it around evenly, let it dry, went to sleep, had a quick rinse shower the next morning and voila! TAN. Except–> it did not go well. Orrrrrr, I’m just not used to looking 14 shades darker than ‘blinding white’. One of the two.

I took some pictures of this whole situation via my husband and my face just looks…….dirty. However, it was at the end of the day with a face full of makeup, taken by a man who doesn’t *really* know how to work my camera. {You’ll see those unfortunate photos tomorrow, you lucky people you.} I have received a few compliments, but come to think of it they were probably pity compliments…coming from a much younger generation.

Yesterday morning bright and early when my daughter came into my room, there was no “Happy Mother’s Day!”

Literally the first thing out of her mouth was “Why are you dark, Mom?”

Soooooo, yeah. That’s awkward.

My husband did say he liked it and I’m 42% certain he wouldn’t lie to me, so I guess that’s a good thing? I think I’ll like it in 3 days…once it’s mostly warn off. #fail

Besides the self-tanning litigation I did in my mind on Sunday, my weekend was splendid. PS- Happy Belated Mother’s Day to all of you lovely lady readers.

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. This recipe is as easy as they come. Lots of straight forward ingredients, simple steps and a delicious end product. Plus, mushrooms are in season! Yolo! Time to #eatseasonal!

February illustration

For those of you not following what this whole #eatseasonal thing is, I’ve gotten together with a group of bloggers to share one recipe per month using produce that is in season. Be sure to check out these other bloggers sharing other fresh and delicious seasonal meals this week:

Cookie and Kate

Simple Bites

Climbing Grier Mountain

Happy Yolks

Molly Yeh

Cafe Johnsonia

Naturally Ella

Cookin’ Canuck

Foodie Crush

Two Peas and Their Pod

Mountain Mama Cooks

Completely Delicious

The Vintage Mixer

Ok, lets do this:


Start by chopping onion, garlic and carrots. I know, SO HARD.


Also, wash 4 containers worth of mushrooms…that’s 32 ounces incase 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 1/4 cup of 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 about 10 minutes, things should look pretty soft and lovely, like this!


Now  you can pour in lots of chicken broth, seasonings, salt and pepper.


I added poultry seasoning and a little thyme. Cover, bring to boil, reduce to simmer and cook 15 minutes before blending, pouring in the half and half and serving.

Easy 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.

Easy Cream of Mushroom Soup

I also 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. Make it your own and enjoy!

Here’s the printable. Have a lovely day!


Easy Cream of Mushroom Soup

Yield: 6 servings

Prep Time:

Cook Time:

Total Time:


  • 1/4 cup salted butter
  • 1 1/2 cups diced onion
  • 1 cup diced carrot
  • 2 cloves garlic, minced
  • 16 oz. button mushrooms, sliced
  • 16 oz. cremini mushrooms, sliced
  • 6 cups chicken stock
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • salt & pepper, to taste
  • 1 cup half & half


  1. 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.

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  1. Girlfriend, I LIVE in Miami and I am totally pasty! Don’t worry, I’ll be the whitest there!
    I love the idea of eating seasonally…and this soup looks amazing! Pinned!

  2. Can this be frozen to use in recipes instead of canned soup?

    • I’d freeze it without the half & half.

  3. Comforting and delicious, I need this now!

  4. My husband is a mushroom freak…he will love this. Very easy, and looks so yummy…thank you for sharing. I like mushrooms too, but he is obsessed with them. The ones you bought look beautiful too.

  5. Wish I could make this, but there are only two of us. Looks so good.

  6. Oh yummy! This looks so divine! I don’t wipe mushrooms either! Who has the time to do that. Especially with kids! This looks amazing and flavorful! I wish I was going to Miami. Atleast we’re having beautiful weather here.

  7. I love the flavors of mushroom soup, add the cream and this just looks phenomenal! I am excited about #eatseasonal, what a great idea!

  8. This looks amazing! Totally lol’d about the self tanner. I’m going to Miami too!!! If I see you I’ll be the one ‘starstruck’ and ‘speechless’ awkwardly trying to say hello to you lol. I’ll also be the palest person, I live in Wisconsin, and up until yesterday it’s been in the 30s and 40s and has been the LONGEST.WINTER.EVER! So excited for Miami, and here’s to hoping I get to meet you in person 🙂



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