Ditch the can and make delicious Cream of Mushroom Soup at home in just 15 minutes! This easy, savory soup is perfect for spooning straight from a bowl or using as the base in casseroles such as Brussels sprout or green bean casseroles.
For years I’ve used this simple homemade cream of mushroom soup both as a comforting bowl of soup and as the secret ingredient in holiday casseroles. It comes together in about 15 minutes, uses basic pantry ingredients, and tastes far richer and fresher than canned condensed soup. This version is thickened with cornstarch, so it’s naturally gluten-free, and it can easily be made vegetarian or dairy-free with simple swaps. The flavor is earthy and savory, thanks to sautéed mushrooms, a touch of fresh thyme, garlic, and a hint of nutmeg.
Table of contents
- Ingredients
- Instructions
- Pro tips
- Ways to serve it
- How to store and reheat
- More soup recipes
Ingredients
- Mushrooms – 8 ounces diced portobello or baby bella mushrooms. Either works; portobellos add extra depth of flavor.
- Unsalted butter – 2 tablespoons.
- Kosher salt + black pepper – to taste; recipe uses about 1/4 teaspoon each to start.
- Fresh thyme – 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried). Fresh herbs give the best aroma.
- Garlic – 2 cloves, minced.
- Ground nutmeg – 1/4 teaspoon for warmth and balance.
- Cornstarch – 2 tablespoons to thicken the soup without flour.
- Vegetable broth – 1 cup (use chicken broth if not vegetarian).
- Half-and-half – 1 cup for a creamy finish (substitute heavy cream for a richer soup).
Instructions
Simple step-by-step directions to make this quick soup at home.
Step 1: Melt the butter in a large skillet over medium-high heat. Add the diced mushrooms, sprinkle with salt, pepper, and fresh thyme, and cook, stirring occasionally, for 5–6 minutes until the mushrooms are tender and release their juices.
Step 2: Add the minced garlic and ground nutmeg and cook for about 1 minute until fragrant. Sprinkle the cornstarch over the mushrooms and stir to coat.
Step 3: Pour in the vegetable broth and stir, scraping up any browned bits. Let the mixture simmer for 1–2 minutes so the cornstarch begins to thicken the liquid.
Step 4: Reduce heat to medium-low and stir in the half-and-half (or heavy cream). Simmer gently for 6–8 minutes, stirring occasionally, until the soup is creamy and slightly thickened. Taste and adjust seasoning. Serve hot, garnished with cracked black pepper and chopped parsley or thyme if desired.
Pro tips
- Yield: This recipe makes approximately 2 cups (16 ounces) of prepared soup. Double the amounts to make a larger batch.
- For a richer soup: Substitute heavy cream for the half-and-half to make the soup thicker and more decadent.
- Dairy-free option: Use canned coconut cream in place of the half-and-half and olive oil instead of butter to make a vegan version. The flavor will be slightly different but still delicious.
- Smoother texture: If you prefer a fully smooth “cream” soup without mushroom pieces, blend the finished soup with an immersion blender until silky.
- Seasoning tip: Start with the suggested salt and pepper, then taste at the end and adjust. A little acid—such as a splash of lemon juice—can brighten the flavor if it tastes flat.
Ways to serve it
This cream of mushroom soup is versatile. Ladle it into bowls and serve with crusty bread, croutons, or garlic bread for dipping. It also replaces canned condensed cream of mushroom soup in many recipes. Here are a few common uses:
- Brussels sprout casserole: Use this homemade soup in place of canned soup to boost flavor in holiday side dishes.
- Green bean casserole: Combine the full batch (16 ounces) with 4 cups cooked green beans and 2/3 cup crispy fried onions, bake at 350°F for 25 minutes, then top with more fried onions and bake 5 minutes longer.
- Cream of mushroom pork chops: Sear pork chops, then pour the soup over them and bake until the pork reaches 145°F. Serve with mashed potatoes.
- Cream of mushroom chicken: Sear thin chicken breasts, add the soup, simmer covered on low for 8–10 minutes, and serve with egg noodles or mashed potatoes.
How to store and reheat
- To store: Keep soup in an airtight container in the refrigerator for up to 5 days.
- To reheat: Warm gently on the stove over medium heat, stirring occasionally, for about 8–10 minutes until heated through. You can also microwave single servings for 2–3 minutes, stirring halfway through.
- To freeze: Transfer to a freezer-safe container and leave about 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator for 8–12 hours before reheating. Note that texture may change slightly after freezing; whisk or blend briefly after reheating if separation occurs.
More soup recipes
For other comforting soups to try, consider classics like potato soup, meatball soup, pasta fagioli, taco soup, creamy corn soup, or a Thai-inspired coconut soup with potstickers. Each of these makes an inviting weeknight meal or a hearty addition to a family dinner.
Cream of Mushroom Soup
A quick, homemade alternative to canned condensed soup. Ready in 15 minutes, naturally gluten-free when thickened with cornstarch, and easily adapted to vegetarian or dairy-free diets.
Servings: 16 ounces (about 2 cups)
Prep time: 15 minutes
Total time: 15 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons butter
- 8 ounces portobello mushrooms, diced (or baby bella)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 cup vegetable broth
- 1 cup half-and-half (or heavy cream)
Instructions
- Add butter to a large skillet over medium-high heat.
- When melted, add diced mushrooms, salt, pepper, and thyme; cook 5–6 minutes until tender.
- Add garlic and nutmeg; cook 1 minute.
- Sprinkle cornstarch over the mushrooms and add the vegetable broth; simmer 1–2 minutes.
- Reduce heat to medium-low and stir in the half-and-half.
- Simmer 6–8 minutes until slightly thickened, then serve.
Notes
- To double the recipe, double all ingredients to yield about 4 cups (32 ounces).
- Use heavy cream for a richer, thicker soup, or coconut cream and olive oil for a dairy-free alternative.
- Blend with an immersion blender for a smooth, condensed-style soup when needed for casseroles or sauces.