Cream of Mushroom Soup
Whip up this easy creamy mushroom soup for pasta or chicken! It’s homemade, healthier than canned, and bursting with rich, savory flavors.
The Best Cream of Mushroom Soup Recipe: Easy, Homemade, and Not at All Fancy
Back in the early days of this blog, when I was determined to make everything from scratch—no matter how impractical—my dad called to tell me he was making my Cream of Mushroom Soup Recipe. Then he called it “fancy cooking.” I’m pretty sure the white wine threw him off. But let’s be real—he couldn’t have been more wrong. Sure, opening a can is technically easier, but the flavor? Not even close. This Cream of Mushroom Soup Recipe has a rich, deep taste that puts store-bought versions to shame.
The hardest part? Figuring out how much flour slurry to add to get that perfect thickness. But once you’ve got that down, this Cream of Mushroom Soup Recipe is basically a chop, dump, and simmer situation.
Let’s be honest—canned sauces (and soups) are just salt bombs loaded with mystery ingredients. Who needs that? Making your own from scratch gives you total control over the flavor, and this creamy mushroom goodness? It’s rich, velvety, and absolutely next-level. Spoon it over pasta, chicken, or anything that needs a little extra love. Trust me—you’ll wonder why you didn’t make it from scratch sooner!
Try this cream of mushroom soup recipe on Sweet Potato Tater Tot Casserole, my From scratch Tater Tot Casserole and Homemade Green Bean Casserole—because let’s be real, it’s way too good to save just for Thanksgiving.
And if you want to make a big batch, I’ve got you covered! My Cream of Mushroom Soup—A Canning Recipe lets you safely preserve it without the cream or flour until you’re ready to use it. That way, you always have a homemade, from-scratch alternative on hand—no sketchy canned stuff required!
I hope you love it!
Visual Process for Making Cream Of Mushroom Soup
Step 1
Cook the Onions
Melt butter and then toss in the chopped onions and garlic and cook until translucent.
Step 2
Mushrooms Are Up Next
Add the mushrooms, broth, white wine (the “fancy” part) and thyme. This is when your home starts to smell amazing.
Step 3
Make It Thick and Creamy
Add a flour slurry and some heavy whipping cream. Taste it and add salt to taste. That is it! Told you it was easy.
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Cream of Mushroom Soup
Equipment
Ingredients
- 4 tbsp butter
- 1 large onion (minced)
- 2 garlic cloves (minced)
- ½ lb thinly sliced mushrooms (brown, white or a mixture of various mushrooms will work)
- ¼ cup white wine (any cheap wine will do)
- 1 cup chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ cup heavy whipping cream
- ¾ Salt
- 5 tbsp flour (made into a slurry (5 tbsp flour mixed with 5 tbsp water))
Instructions
- Melt 4 tbsp butter over medium heat in a large saucepan. Add 1 large onion and 2 garlic cloves, and cook until translucent, about 5 minutes.
- Add ½ lb thinly sliced mushrooms, ¼ cup white wine, 1 cup chicken broth, 1 teaspoon dried thyme, and ½ teaspoon black pepper to the saucepan. Bring the mixture to a boil and simmer for 5 minutes.
- In a small bowl, prepare 5 tbsp flour by mixing 5 tbsp flour with 5 tbsp water until smooth.
- Stir in ¼ cup heavy whipping cream and the prepared flour slurry into the simmering mixture. Continue to simmer until the sauce thickens to the desired consistency.
- Taste and adjust seasoning with ¾ Salt as needed. Serve warm.
Trying to cut carbs, actually used almond flour.
This is #1 daddy. Making this today to pour over browned pork chops and put in oven. How about adding shrimp?
It will be delicious. I won’t eat canned cream of mushroom anymore. I’m not sure about shrimp. Let me know how it goes. Love you Daddy. ❤️