This rich cream of mushroom soup recipe features sweet onions, cremini mushrooms, and garlic in a lightly seasoned chicken broth with marjoram and thyme. This crazy delicious soup puts canned mushroom soup to shame, with authentic mushroom flavor and velvety smooth broth.
Top with seasoned homemade croutons and enjoy a bowl of homemade goodness today. For the ultimate meal, serve with arugula salad and potato pancakes.
Ingredient Notes and Substitutions
- Butter: salted or unsalted
- Onion: sweet yellow or Vidalia
- Mushrooms: mushroom soup is best made with cremini mushrooms (also known as baby bella mushrooms) because they have a rich, complex flavor. However, you can use white button mushrooms with reasonably good results.
- Broth or stock: vegetable
- Herbs: fresh thyme and dried marjoram are delicious with this soup, but other spices that work are dried oregano, fresh parsley or dill, nutmeg, salt, and freshly ground black pepper.
- Cream: heavy or whipping cream
How to Make Cream of Mushroom Soup
Start by melting the butter and heating the olive oil in a Dutch Oven or large soup pot over medium heat. Then add the onions and mushrooms, cooking until the onions are soft and the mushrooms are browned. Reduce the heat to medium-low and add the garlic, cooking for one minute while stirring.
Now stir in the flour and continue cooking for a few minutes while stirring. Then, slowly stir in the chicken broth until smooth and creamy. Add the fresh thyme, dried marjoram, seasoned salt, and black pepper and simmer over medium-low heat until thickened. Turn the heat as low as it will go and stir in the cream. If desired, garnish with homemade croutons.
Preparation Tips and Storage
- Slice the mushrooms about 1/4 inch thick so they do not disappear in the soup.
- It is hard to predict how much moisture mushrooms contain, so if you desire a thicker base, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and cool chicken broth, and stir it into the soup.
- Garnish with croutons, sour cream, fresh thyme or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing this soup because it can change the texture of the mushrooms and the broth, which has heavy cream.
Serving Suggestions
- French baguettes
- Garden salad
- Cheese garlic bread
- Grilled cheese
- Caesar salad
- Grilled shrimp kabobs
- Loaded baked potatoes
- Roasted vegetables
More Soup Recipes
Cream of Mushroom Soup
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 1 ½ lbs cremini mushrooms
- 3 cloves garlic minced
- ¼ cup flour
- 4 cups chicken vegetable broth, or vegetable stock (low sodium)
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried marjoram
- ½ teaspoon seasoned salt
- ½ teaspoon fresh ground black pepper
- ¾ cup heavy whipping cream
Instructions
- Melt the butter and heat the olive oil in a Dutch Oven or heavy pot over medium heat. Add the onions and mushrooms. Saute until the onions are soft and the mushrooms are browned. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.
- Stir in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth until smooth and creamy. Add the fresh thyme, dried marjoram, seasoned salt, and black pepper, and continue cooking over medium-low heat until thickened. Turn the heat as low as it will go and stir in the cream. Season with more salt and black pepper to taste if desired.
- If desired, garnish with croutons, sour cream, fresh thyme or chopped fresh parsley.
Notes
- Slice the mushrooms about 1/4 inch thick so they do not disappear in the soup.
- It is hard to predict how much moisture mushrooms contain, so if you desire a thicker base, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and cool chicken broth, and stir it into the soup.
- Garnish with croutons, sour cream, fresh thyme or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I don’t recommend freezing this soup because it can change the texture of the mushrooms and the broth, which has heavy cream in it.
Nutrition
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Tara Pittman
I do love mushrooms and they are delicious in soup. This was a great recipe! Thanks for sharing!!
Ntensibe Edgar
I think I ate an entire loaf of bread with this soup! Thanks for sharing your recipe!
Forever My Little Moon
I love mushroom soup, and this recipe was outstanding. Thanks so much for sharing.
Amber Myers
We love having soups for dinner. This one looks delicious so I will make it this weekend.
Glamor Medical
Oh, how I love mushrooms. This has my name written all over it, I will definitely be making this for my family! Great share.
Ice Cream n Sticky Fingers
I had no idea that you could make cream of mushroom soup. It looks super easy to make too. I use this type of soup quite frequently. Thank you for sharing.
Beth Pierce
My pleasure! Enjoy!!
Christiana
This was really tasty. I make it sometimes for my husband, he loves it.
Shilpa bindlish
I feel this recipe would please my husband as he loves mushroom. Would try its vegetarian version.
Bryan
My family loved this mushroom soup. I will make it again for them.
Escape Lounge
Such a classic recipe! I haven’t tried it with most of the pairings you suggested but the next time I make this I will.