Cream of Mushroom Soup

The coziest bowl of Cream of Mushroom Soup for all of your Fall baking or dinner needs. This recipe is a must-have soup during the colder months ahead! It's perfect for cold weeknight dinners or classic fall savory bakes. The best part? It's SO much better than store-bought, a real crowd pleaser, extra creamy, earthy, and so truly delicious.

4 Quick Tips For This Cream of Mushroom Soup

01 You can make this recipe vegetarian by using vegetable broth.

02 Any mushroom can be used.

03 This recipe freezes well.

04 If you would like, you can skip puréing the soup.

White Line

Melt butter. Add onions, mushrooms, and garlic. Sauté until cooked through, 8-10 minutes. Add wine, if using. Cook for 1-2 minutes.


Add flour and chicken stock. Cook for 2-3 minutes. Add milk, cream, and thyme.


Purée. Bring to a boil. Reduce heat. Simmer for 15 to 20 minutes. Season to taste.


Love this recipe?

Swipe up to get the full recipe on our blog!