Easy Cream of Mushroom Soup Recipe in 30 Minutes

The easiest cream of mushroom soup recipe requires just 7 basic ingredients and 30 minutes: sauté 1 lb mushrooms and 1 chopped onion in butter, add 3 cups broth and simmer 15 minutes, then blend with 1 cup cream and season. This foolproof method creates a rich, velvety soup without complicated techniques or hard-to-find ingredients.

Looking for a comforting meal that's ready in half an hour? This easy cream of mushroom soup recipe delivers restaurant-quality results with minimal effort. As a home cook who's tested dozens of variations, I've perfected a streamlined approach that maintains deep flavor while cutting unnecessary steps. Whether you're feeding a family on a busy weeknight or preparing a simple dinner for one, this recipe adapts perfectly to your needs.

Why This Easy Cream of Mushroom Soup Recipe Works

Most mushroom soup recipes overcomplicate the process with multiple cooking stages or specialty ingredients. This version succeeds by focusing on three key principles:

Maximizing flavor in one pot - Browning mushrooms properly creates umami depth without needing stock concentrates
Smart ingredient substitutions - Using pantry staples you likely already have
Perfect texture without special equipment - Achieving creaminess through technique rather than excessive thickeners

Simple Ingredients for Creamy Results

This easy homemade cream of mushroom soup recipe uses accessible ingredients with options for customization:

Core Ingredients	Quantity	Substitution Options
Button mushrooms	1 pound	Cremini (better flavor), frozen mushrooms (thawed)
Yellow onion	1 medium, chopped	Shallot, leek (white part only)
Unsalted butter	3 tablespoons	Olive oil (for dairy-free), bacon fat (for smokiness)
All-purpose flour	3 tablespoons	Gluten-free flour blend, cornstarch (2 tbsp)
Vegetable broth	3 cups	Chicken broth, mushroom soaking liquid
Heavy cream	1 cup	Half-and-half, coconut milk (for dairy-free)
Fresh thyme	1 teaspoon	Dried thyme (1/2 tsp), rosemary, or tarragon

Step-by-Step Instructions for Foolproof Results

Follow these straightforward steps for the easiest cream of mushroom soup you'll ever make:

Saute mushrooms properly - Heat 2 tbsp butter over medium-high heat. Add mushrooms in a single layer (work in batches if needed) and cook 8-10 minutes until deeply browned. Don't stir too often - this builds flavor.
Sweat aromatics - Add remaining butter and onions, cooking 5 minutes until soft. Add garlic (2 cloves, minced) in the last minute.
Create the roux - Sprinkle flour over vegetables and cook 2 minutes, stirring constantly to eliminate raw flour taste.
Add liquids gradually - Slowly pour in broth while stirring to prevent lumps. Bring to gentle simmer.
Simmer for depth - Cook 15 minutes to allow flavors to meld. Remove thyme sprigs if using fresh.
Blend until smooth - Use immersion blender directly in pot (safest method) or carefully transfer to countertop blender.
Finish with cream - Stir in cream and heat through without boiling. Season with salt, pepper, and optional splash of sherry.

Pro Tips for the Best Easy Cream of Mushroom Soup

These professional techniques elevate your simple mushroom soup from good to exceptional:

Mushroom selection matters - Mix button and cremini mushrooms for more complex flavor in your easy cream of mushroom soup recipe
Don't rush the browning - Properly caramelized mushrooms create natural sweetness without added sugar
Acid balance is key - A teaspoon of lemon juice or white wine vinegar brightens rich flavors
Texture control - For chunkier soup, blend only half the mixture and stir remaining pieces back in
Make ahead tip - Soup thickens when chilled; thin with extra broth when reheating

Common Mistakes to Avoid in Easy Mushroom Soup

Even simple recipes can go wrong. Steer clear of these pitfalls:

Overcrowding the pan - Adding too many mushrooms at once causes steaming instead of browning
Boiling after adding cream - High heat can cause dairy to curdle; keep temperature below simmer
Skipping the roux cooking time - Raw flour taste ruins otherwise perfect easy cream of mushroom soup
Using pre-sliced mushrooms - They often contain preservatives that affect flavor and texture
Over-blending hot soup - Creates dangerous pressure in countertop blenders; cool slightly first

Delicious Variations for Your Easy Cream of Mushroom Soup

Customize this basic recipe to suit different tastes and dietary needs:

Wild mushroom version - Substitute half the button mushrooms with dried porcini (rehydrated in warm water)
Dairy-free option - Use coconut milk instead of cream and olive oil instead of butter
Gluten-free adaptation - Replace flour with cornstarch (mix 2 tbsp with cold broth before adding)
Protein boost - Stir in shredded chicken or cooked lentils at the end
Herb variations - Try tarragon for French style or smoked paprika for depth

Storing and Reheating Your Homemade Soup

This easy cream of mushroom soup recipe makes excellent leftovers:

Refrigeration - Store in airtight container for up to 4 days
Freezing - Best without cream; add dairy when reheating frozen soup
Reheating - Warm gently over medium-low heat, stirring frequently
Thinning - Add broth or water as needed since soup thickens when chilled
Flavor development - Tastes even better the next day as flavors continue to meld

Perfect Pairings for Your Creamy Mushroom Soup

Complete your meal with these simple accompaniments:

Crusty bread or garlic toast for dipping
Simple green salad with vinaigrette
Grilled cheese sandwich (classic comfort pairing)
Roasted vegetables like asparagus or Brussels sprouts
Light protein such as baked chicken or seared scallops

Frequently Asked Questions

Can I make cream of mushroom soup without cream?

Yes, you can create a creamy texture without dairy by blending cooked potatoes or white beans with the soup base. For each cup of cream called for, substitute with 1/2 cup pureed cooked potatoes and 1/2 cup additional broth. Cashew cream also works well for dairy-free versions.

Why is my homemade mushroom soup watery?

Watery mushroom soup usually results from insufficient thickening. Make sure to cook the roux (butter and flour mixture) for at least 2 minutes before adding liquids, and allow the soup to simmer uncovered for 10-15 minutes to reduce. If already prepared, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering soup.

How can I make my easy cream of mushroom soup more flavorful?

Boost flavor in your easy cream of mushroom soup recipe by using a combination of mushroom varieties, adding a splash of dry sherry when sautéing mushrooms, including a Parmesan rind while simmering, or finishing with fresh herbs. Properly browning mushrooms (not steaming them) creates the deepest flavor foundation.

Can I use canned mushrooms for this easy mushroom soup recipe?

While fresh mushrooms yield the best flavor and texture, you can use canned mushrooms in a pinch. Drain and rinse them thoroughly, then pat dry before adding. Expect a slightly different texture and less intense mushroom flavor. For best results with canned mushrooms, use 2 cans (10.5 oz each) and reduce broth by 1/2 cup.

How long does homemade cream of mushroom soup last in the refrigerator?

Properly stored in an airtight container, homemade cream of mushroom soup lasts 3-4 days in the refrigerator. The cream-based version shouldn't be frozen with dairy included - freeze before adding cream, then add fresh dairy when reheating. Always cool soup completely before storing and reheat only the portion you'll consume.