Cream of Mushroom Soup

A flavorful homemade cream of mushroom soup made with onions, cremini mushrooms, garlic, fresh thyme, and whipping cream.

Course Soup

Cuisine American

Keyword cream of mushroom soup recipe, how do you make cream of mushroom soup, how to make cream of mushroom soup, recipe for cream of mushroom soup

Prep Time 10

Cook Time 20

Servings servings

Calories 572kcal

Author Beth Pierce

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.

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.