Homemade Cream of Mushroom Soup

Dinah Stalker


My daughter and husband love this wonderful rich soup on a fall evening, true comfort food. You can easily double it and freeze to take out to use with anything that requires Cream of Mushroom Soup. I first had this at a local restaurant and had never just had it as a soup but only used it for cooking with, was surprised at how wonderful it was and have loved it ever since. You can mix up the mushrooms and add all different types to it. I hope you enjoy it as much as we do.


★★★★★ 2 votes

15 Min
35 Min


  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 1/2 large
    onion diced
  • 1 lb
    mushrooms chopped
  • 1 tsp
    thyme, dried
  • 1 tsp
  • 1/2 tsp
    salt or to taste
  • 6 c
    chicken stock
  • 1 tsp
    worcestershire sauce
  • 1/2 c
  • 1/2 bunch
    fresh parsley
  • 1 c
    cream (i use heavy cream, you can also use half cream and half greek yogurt for lower calorie, the yogurt leaves a slight tang to the soup, but is still nice and thick)

How to Make Homemade Cream of Mushroom Soup


  1. In a large stock pot add butter, olive oil, onions and garlic. Saute until onions are caramelized. Add mushrooms, thyme, pepper and salt, cook about 5-8 minutes until mushroom start to brown.
  2. Remove 4 cups mushroom mixture to a blender. Puree mushroom mixture and add back to the pot, return to simmer over low.
  3. In a small bowl mix cornstarch and stock 1/4 cup at a time until lump free, until 2 cups stock has been incorporated.
  4. While stirring over low heat pour cornstarch mixture into the soup mixture. Stir until thickened an additional 5 minutes.
  5. Remove from heat. Add parsley and cream.
  6. Enjoy with a nice crusty bread.

Printable Recipe Card

About Homemade Cream of Mushroom Soup

Course/Dish: Cream Soups
Other Tags: Quick & Easy Healthy
Hashtags: #mushroom #Cream

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