Creamy Mushroom Soup

Creamy Mushroom Soup

5 from 19 reviews

A flavorful homemade Creamy Mushroom Soup made with onions, cremini mushrooms, garlic, fresh thyme, and whipping cream.


  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium 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


  1. 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 mushrooms are browned.  Reduce the heat to medium low and add the garlic cooking for 1 minute while stirring.  
  2. 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. 
  3. If desired garnish with croutons, sour cream, fresh thyme or chopped fresh parsley. 


  • 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 good results.
  • Slice the mushrooms about 1/4 inch thick so they do not disappear in the soup.
  • It is hard to predict how much moisture is in mushrooms so if a thicker base is desired simply whisk 2 tablespoons cornstarch with 2 tablespoons cold water or cool chicken broth and stir into the soup.
  • Fresh thyme and dried marjoram are delicious with this soup but other spices that work are oregano, parsley, dill, or nutmeg.
  • Garnish with croutons, sour cream, fresh thyme or chopped fresh parsley.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • I don’t recommend freezing this soup because of texture changes in the mushrooms and in the broth that has heavy cream in it. 

Keywords: cream of mushroom soup, mushroom soup, recipe for mushroom soup, homemade cream of mushroom soup

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