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Home » Recipe » Soup » Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

Updated: March 10, 2020 / Published: March 10, 2020 By Ilona This website contains affiliate links. Read Privacy Policy.

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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!

A A wooden spoon dipped in brownich thick homemade cream of mushroom soup.

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

  1. Prepare all ingredients: butter, oil, onion, mushrooms, chicken broth, garlic powder, salt, black pepper, all-purpose flour and whipping cream.
  2. Melt butter, add oil to the large pot, saute onion and mushrooms.
  3. Add 4 cups chicken broth, heat it through. Season with garlic powder, salt and black pepper.
  4. In a medium bowl whisk together 1 cup chicken broth with whipping cream and flour. Add to the liquid whisking all the time.

Step by step how to make soups with mushroom, whipping cream, chicken broth and onion

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.

Spoonful of cream of vegetable soups with fresh black pepper.

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

  • Broccoli Cheddar Soup with Broccoli
  • Roasted Butternut Squash Soup
  • Brown Rice Beef Barley Soup

Creamy mushroom soup in a blue bowl with fresh parsley.

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Luncheon soup served in a bowl with fresh parsley, mushroom and black pepper.
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Homemade Cream of Mushroom Soup

Creamy and thick homemade cream of mushroom soup with sauteed onion and whipping cream.
Prep Time20 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: cream of mushroom soup, mushroom soup
Servings: 5
Calories: 274kcal
Author: Ilona

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
US Customary - Metric

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

Calories: 274kcalCarbohydrates: 20gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 55mgSodium: 1073mgPotassium: 681mgFiber: 2gSugar: 3gVitamin A: 599IUVitamin C: 21mgCalcium: 47mgIron: 2mg
Did you make this recipe?Make a picture and share it with @ilonaspassion and tag #ilonaspassion!
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Update Notes: This post was published in March, 2015, it was updated with photos and tips in March, 2020.

Onion, flour, garlic powder, whipping cream to make a thick liquid.

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Filed Under: Healthy, Luncheon, Recipe, Soup Tagged With: homemade, mushroom, soup, vegetable soup

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Reader Interactions

Comments

  1. Katy @ Her Cup of Joy

    March 18, 2015 at 8:07 AM

    I love mushrooms! They add so much flavor to soups. Your photos look delicious!

    Reply
    • Ilona

      March 18, 2015 at 9:12 AM

      Thank you Katy!

      Reply
  2. Tee

    March 18, 2015 at 5:32 PM

    I absolutely love soup and this soup looks delish! I love how you added the pasta shells to the soup. Thanks for sharing recipe.

    Reply
    • Ilona

      March 19, 2015 at 11:28 AM

      Thanks Tee

      Reply
  3. Tami

    March 18, 2015 at 6:01 PM

    I love mushrooms. I will have to make this.

    Reply
    • Ilona

      March 19, 2015 at 11:27 AM

      Thanks Tami for your visit at my blog

      Reply
  4. [email protected] Crafty

    March 18, 2015 at 7:58 PM

    I love a good soup! Delicious!

    Reply
    • Ilona

      March 19, 2015 at 11:27 AM

      Thank you Valerie

      Reply
  5. Hope N. Griffin

    March 18, 2015 at 11:33 PM

    I agree soup should be eaten year round. Your pictures are beautiful.

    Reply
    • Ilona

      March 19, 2015 at 11:27 AM

      Thank you Hope

      Reply
  6. JcCee

    March 19, 2015 at 7:22 AM

    Beautiful pictures! Looks delicious! I love mushrooms! I also eat soup year round.

    Reply
    • Ilona

      March 19, 2015 at 11:26 AM

      Thanks JcCee

      Reply
      • JcCee

        March 19, 2015 at 1:36 PM

        You’re very welcome, Ilona! 🙂

        Reply
  7. Sagan

    March 19, 2015 at 7:37 AM

    Mmmm, this looks delicious! Definitely got to try this.

    Reply
    • Ilona

      March 19, 2015 at 11:27 AM

      Thanks Sagan

      Reply
  8. Amanda

    March 19, 2015 at 12:29 PM

    Looks like a yummy recipe! My husband loves mushrooms so I’ll add this to the rotation.

    Reply
    • Ilona

      March 19, 2015 at 3:53 PM

      Thanks Amanda!

      Reply
  9. Gayle @ Pumpkin 'N Spice

    March 19, 2015 at 6:28 PM

    This soup looks amazing! I absolutely love your presentation. Mushrooms are hands down my favorite veggie, so this is right up my alley. Pinned!

    Reply
    • Ilona

      March 20, 2015 at 5:34 PM

      Mushrooms are my favorite too. Thank you Gayle!

      Reply
  10. Tamara

    March 7, 2016 at 12:02 PM

    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!

    Reply
    • Ilona

      March 7, 2016 at 12:59 PM

      Thank you Tamara!

      Reply
  11. meaghanlamm

    March 7, 2016 at 12:49 PM

    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!

    Reply
    • Ilona

      March 7, 2016 at 12:59 PM

      Thank you!

      Reply
  12. Amber @ Slim Pickin's Kitchen

    March 7, 2016 at 12:53 PM

    My husband loves, loves, loves mushrooms so this will definitely be something I make for him before the summer months approach!

    Reply
    • Ilona

      March 7, 2016 at 12:58 PM

      Thanks Amber for visiting my blog!

      Reply
  13. cookingontheweekends

    March 7, 2016 at 1:10 PM

    I totally agree — soups should be eaten all year long! This recipe looks lovely!

    Reply
  14. Elaina Newton (@TheRisingSpoon)

    March 7, 2016 at 1:39 PM

    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! 😉

    Reply
    • Ilona

      March 7, 2016 at 4:40 PM

      I like crimini too. Thank you Elaina!

      Reply

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