Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sautéed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time.

It’s a mushroom lovers soup dream come true. Serve this scrumptious soup with a side of Homemade Parker House Rolls, and some vegetables that are either Stir Fried or Air Fried for a complete yummy meal.

Creamy dreamy homemade Cream of Mushroom Soup

Creamy Mushroom Soup

Soup on a cold night, just warms the soul and this soup is no different. With buttery sauteed mushrooms and onions, then simmered in a perfectly seasoned cream sauce, it’s a mega power comfort food in a bowl. Grab a crusty loaf of bread and salad and dinner is made!

With easy to find, pantry staples, this soup is easy to make and so flavorful. The mushrooms have a great earthy savory flavor that just hits the spot. If you love mushrooms, you are going go insane over this indulgent dish.

Mushroom Soup Ingredients

Butter: For sauteing the onion and mushrooms, add loads of flavor
Onion: Dice the onion for best texture
Baby Bella Mushrooms: Sliced
Flour:For thickening
Italian Seasoning: One of my go to blends, amazing flavors all in one spice
Fresh Thyme: Adds an extra punch of flavor

Garlic: Garlic and mushrooms are made to go together.
Salt and Pepper: Add to taste but don’t under season
Chicken Broth: Creates a mild broth
Heavy Cream: The creaminess is divine

How to Make Cream of Mushroom Soup

This is a fairly straight-forward simple recipe to make!

    Saute: In a large pot add the butter, onion and mushrooms. Saute over medium heat till tender
    Season: Add in the flour, Italian Seasoning, thyme garlic and salt and pepper and stir until coated.
    Simmer: Add in the chicken broth and simmer over medium high heat for 5-7 min. Add in the heavy cream and let simmer for 3-5 min. more.

Sauteing and making Cream of Mushroom Soup

Tips for the Best Cream of Mushroom Soup

This is quick and easy but there are a few tips to make it even better.

Mushrooms: I used baby bella mushrooms but you can also use cremini or white button mushrooms. Or a mixture of mushrooms works and adds a blend of flavors
Slicing: Buy pre sliced mushrooms to save time. But if you have time slice your own. This helps make sure the mushrooms are the same thickness and will cook at the same rate. You may have to trim the pre-sliced mushrooms if some are too big.
Cream: Heavy cream adds incredible richness, but you can substitute half and half and have excellent results.
Saute: Don’t under saute the mushrooms. You want a deep color on the mushrooms, and caramelization. This creates the best flavor.
Blend it: If you want a smooth creamy soup, once it’s simmered use an immersion blender or place in batches in your blender leaving the small opening on  top open and covering with a paper towel and blend to desired texture.

Storing any Leftovers

If there are any leftovers, they make great lunches and other meals!

Fridge: Store in an airtight container in the fridge for up to 4 to 5 days.
Ideas: Reheat the soup either on the stove top or the microwave. It’s perfect served over rice or pasta or blended and stirred into casseroles for an easy meal.
Freeze: Cream based do not usually freeze well. They can become grainy. If you want to freeze it, freeze it before adding the cream.

Dreamy Cream of Mushroom Soup.

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