Hearty and full of vegetables homemade cream of mushroom soup made in less than 1 hour. Sprinkled with black pepper creamy mushroom soup can be served with pasta, rice or nothing!
If you are looking for some creamy soup ideas, you’ll definitely like this recipe. Thick, tasty and appetizing full of mushrooms soup is great for lunch or even dinner.
Cream of Mushroom Soup Recipe
Texture: creamy, with chunks of mushrooms.
Taste: savory, salty, garlicky.
Simplicity: only few ingredients are needed to make the recipe, very easy.
Meal Type: soup, luncheon.
How to make Homemade Mushroom Soup
- Prepare all ingredients: butter, oil, onion, mushrooms, chicken broth, garlic powder, salt, black pepper, all-purpose flour and whipping cream.
- Melt butter, add oil to the large pot, saute onion and mushrooms.
- Add 4 cups chicken broth, heat it through. Season with garlic powder, salt and black pepper.
- In a medium bowl whisk together 1 cup chicken broth with whipping cream and flour. Add to the liquid whisking all the time.
Tips to make Creamy Mushroom Soup
- You can make your own chicken broth instead of buying from the store. It is easy to make it from scratch, you can also control how many spices you would like to add.
- Chop mushrooms into smaller pieces rather than larger, you will get the most flavorful soup.
- Definitely, you should saute mushrooms with onion for about 8-10 minutes, don’t skip this step. It makes the dish delicious.
- You can use milk if you don’t want to use whipping cream, the soup will be darker in color but still yummy.
- This soup is thick enough, if you would like more thicker liquid add 1 – 2 tablespoons of flour extra.
Soup Faq’s
What goes with cream of mushroom soup? You can serve it with white or brown rice, couscous, quinoa, any type of pasta, bread or buns.
How do you add flavor to cream of mushroom soup? Onion, garlic and black pepper make the soup taste better, not bland. If you would like to spice it up, add more garlic powder or onion powder. Top it with freshly cracked black pepper or peppercorns.
Can you freeze homemade cream of mushroom soup? Yes, it can stay frozen in airtight closed container for up to 3 months.
Can I make the soup vegetarian? Yes, just use vegetable stock or water, in a place of butter use extra 1 tablespoon of oil.
Other Lunch Recipes
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Homemade Cream of Mushroom Soup
Ingredients
- 1 Tbsp. unsalted butter
- 1 Tbsp. oil
- 7 cups mushrooms chopped
- 1/2 cup onion chopped
- 5 cups chicken broth divided, homemade or store bought
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 5 Tbsp. all-purpose flour
- 3/4 cup whipping cream
Instructions
- In a large pot heat oil and melt butter. Add onion and mushrooms, cook on medium-high heat for 8-10 minutes.
- Add 4 cups chicken broth, garlic powder, salt and black pepper. Heat it through until boils approximately 5-10 minutes, reduce the heat to low.
- In a medium bowl combine 1 cup chicken broth, whipping cream and flour, whisk all ingredients until combine. Add it slowly to the mushroom soup whisking all the time. Heat it through until thickens on low-medium heat for 5-10 minutes.
Notes
- You can make your own chicken broth instead of buying from the store. It is easy to make it from scratch, you can also control how many spices you would like to add.
- Chop mushrooms into smaller pieces rather than larger, you will get the most flavorful soup.
- Definitely, you should saute mushrooms with onion for about 8-10 minutes, don't skip this step. It makes the dish delicious.
- You can use milk if you don't want to use whipping cream, the soup will be darker in color but still yummy.
- This soup is thick enough, if you would like more thicker liquid add 1 - 2 tablespoons of flour extra.
Nutrition
Update Notes: This post was published in March, 2015, it was updated with photos and tips in March, 2020.
Katy @ Her Cup of Joy
I love mushrooms! They add so much flavor to soups. Your photos look delicious!
Ilona
Thank you Katy!
Tee
I absolutely love soup and this soup looks delish! I love how you added the pasta shells to the soup. Thanks for sharing recipe.
Ilona
Thanks Tee
Tami
I love mushrooms. I will have to make this.
Ilona
Thanks Tami for your visit at my blog
[email protected] Crafty
I love a good soup! Delicious!
Ilona
Thank you Valerie
Hope N. Griffin
I agree soup should be eaten year round. Your pictures are beautiful.
Ilona
Thank you Hope
JcCee
Beautiful pictures! Looks delicious! I love mushrooms! I also eat soup year round.
Ilona
Thanks JcCee
JcCee
You’re very welcome, Ilona! 🙂
Sagan
Mmmm, this looks delicious! Definitely got to try this.
Ilona
Thanks Sagan
Amanda
Looks like a yummy recipe! My husband loves mushrooms so I’ll add this to the rotation.
Ilona
Thanks Amanda!
Gayle @ Pumpkin 'N Spice
This soup looks amazing! I absolutely love your presentation. Mushrooms are hands down my favorite veggie, so this is right up my alley. Pinned!
Ilona
Mushrooms are my favorite too. Thank you Gayle!
Tamara
I so agree with you Ilona… Soups should be a year-round option! Mushrooms are so hearty and delicious, and a perfect ingredient for a vegetarian soup. I would definitely give this a try! Gorgeous photos!
Ilona
Thank you Tamara!
meaghanlamm
We’re not huge summer soup eaters simply because we don’t have AC so we eat as much cold food as possible 😛 But it’ll be chilly here at night for several more weeks so we’ll definitely be making use of this recipe!
Ilona
Thank you!
Amber @ Slim Pickin's Kitchen
My husband loves, loves, loves mushrooms so this will definitely be something I make for him before the summer months approach!
Ilona
Thanks Amber for visiting my blog!
cookingontheweekends
I totally agree — soups should be eaten all year long! This recipe looks lovely!
Elaina Newton (@TheRisingSpoon)
Looks yummy! I love the flavor of mushrooms, but can’t really handle the texture. However, I recently used sauteed crimini mushrooms for a garnish and found they weren’t as chewy. I’m getting there! 😉
Ilona
I like crimini too. Thank you Elaina!