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Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream


  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
  • Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Test Kitchen Tips
  • Many people don't know the difference between chicken broth and chicken stock. Chicken stock is made from bone, while chicken broth is made from meat.
  • Mushrooms are rich in vitamin B, which makes them a great supporter of heart health.
  • Check out 70 classic homemade soup recipes.
  • Nutrition Facts
    1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.


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    Average Rating:
    • Barbara
      Nov 20, 2020

      Just made this.... delicious! I double the recipe & did 1:1 with chicken broth & chicken stock. My family isn’t fond of mushrooms per se, so when it was all done, I puréed it in the blender. Easy & so good!

    • Marina
      Nov 18, 2020

      I LOVE this recipe. I substituted 1 liter of mushroom broth for the chicken broth for extra mushroom flavor.

    • Laura
      Nov 8, 2020

      This soup is wonderful, full of flavor, and surprisingly simple. I made a couple small adjustments to the original recipe, which are as follows: I doubled the amount of mushrooms to 1 pound using a mixed variety of mushrooms and I used a large onion (chopped). Otherwise, everything else was as written. I like a lot of mushrooms in mushroom soup and 1/2 pound was not nearly enough.

    • puzzlemad
      Nov 6, 2020

      We had this tonight & it was very good. I made as directed with a small pinch of oregano & thyme plus a little extra thickener. It was yummy & I will make again.

    • Elizabeth
      Aug 19, 2020

      This recipe is outstandingly good--and easy! For the health conscious, you can substitute 2% milk for cream and it is still delicious. The addition of thyme, marjoram, and oregano spices it up a little. The use of multiple mushroom types adds a mix of textures and flavors. This is an outstanding recipe that could be built on in many ways (next time I will try adding chicken). Thank you for sharing it!

    • Marsha
      Aug 1, 2020

      I made this recipe, but added cooked ground sausage (drained) and 1/2 anaheim pepper cut in small pieces. It was great!!!

    • Mlewert
      Jul 9, 2020

      Super fantastic. My hubby needed something hearty but liquid and this did the trick. I did read through the comments and did some changes. First I started with crimini mushrooms. When the onions and mushrooms were cooked I added crushed roasted garlic and dried thyme. I also added a splash (1/4 cup) of sherry to the broth. Let it boil for about 15min then added whipping cream, some more butter, another "splash" of sherry and some fresh lemon juice. Shimmered for about 1/2hr. Pulled out a 1/2 cup of mushrooms, then used the immersion blender to what it was in the pot. Added back the mushrooms set aside. Did add just a little cornstarch to thicken it a little bit more. The extra cooking allowed the flavor to developed. Definitely a keeper recipe.

    • Cassondra
      Jul 5, 2020

      This is without a doubt the best cream a mushroom soup recipe I have ever had! I don't know if it's because I used my own homemade chicken broth but it is hands down the best, I could not stop eating it while it was still in the Pan. Mmm good!

    • Andi
      Jun 9, 2020

      Very good and quick! I used shallots (didn’t have onions) and also added some fresh minced garlic and a splash of Sherry when the mushrooms and shallots were just about finished cooking. Also added some dried thyme, heavy cream, and squeezed in some fresh lemon juice...yum!

    • Stitchwiz
      Jun 1, 2020

      I made this today