Cream of Mushroom Soup

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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.

Cream of Mushroom Soup in a bowl with croutons and chives

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!

Looking for more soup recipes to make this Fall? Look no further! Easy Taco SoupEasy Chicken Tortilla SoupHamburger Soup, and Creamy Chicken Wild Rice Soup.


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.

Cream of Mushroom Soup in a bowl with croutons and chives

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.

  1. 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.
  2. 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!
  3. 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.
  4. 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.

Spoonful of creamy mushroom soup

Freezing Instructions

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!

cream of mushroom soup
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Homemade Cream of Mushroom Soup

This cream of mushroom soup is as easy as they come. Lots of straight forward ingredients, simple steps and a delicious end product.
servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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.
    cooked veggies
  • Pour in chicken stock, spices and salt and pepper to taste. Bring to boil, then reduce to simmer. Cook 15 minutes.
    adding in seasonings and broth
  • Puree to desired texture, then stir in half & half. Taste, adjust seasonings, then serve.
    spoon full of mushroom soup


Calories: 267kcal | Carbohydrates: 22g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 452mg | Potassium: 1010mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3943IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg
Course: Soup
Cuisine: American
Keyword: cream of mushroom soup

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12 Responses
  1. Phi @ The Sweetphi Blog

    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 🙂

  2. Caroline {TheBarbeeHousewife}

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

  3. Ashley | Our Full Table

    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.

  4. Karen

    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. Taylor @ Food Faith Fitness

    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!