
Homemade Cream of Mushroom Soup
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It’s National Mushroom Month! So, let’s celebrate that with a creamy mushroom soup that can help us kick off the start of fall?
This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety.

Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup
Equipment
Ingredients
- 2 T. unsalted butter
- 2 small yellow onions finely chopped
- Sea salt and black pepper to taste
- 1-2 cloves garlic minced
- 16 oz. Portobello mushrooms sliced
- 2 t. dried rosemary or 2 T. fresh rosemary leaves, finely chopped
- 2 T. fresh thyme or 1½ t. dried
- ½ c. Marsala wine
- 2 c. chicken or vegetable broth preferably organic
- 1 c. heavy cream room temperature
- 3 T. all-purpose flour
Instructions
- Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
- Add garlic and cook, stirring frequently, for another 1-2 minutes.
- Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!
Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.
Other Mushroom Month Recipes
Instant Pot Rustic Mushroom Rice
“Creamy” Wild Rice and Mushroom Soup
Loving Life — The Reboot!
Dominique



13 Comments
Laura le Roux
Yummy! I love a delicious creamy soup – and mushrooms are one of my favourites.
Aimee AMALA
I love this soup, will definitely be making it soon. Thanks for sharing!
Cristina Petrini
Great. I have tried it and I love it, but on the other hand I have a passion for mushrooms. Beautiful recipe!
MELANIE EDJOURIAN
I’ve not made mushroom soup in ages. Thanks for the reminder and recipe. The husband will loooove this!!!!!!!!!
Risa Lopez
Oh my! That’s my favorite! Now I won’t have to buy ready-to-make ones! Thank you for sharing the recipe!
Jasmine Martin
I have always wanted to make a homemade cream of mushroom soup. This just sounds amazing and I know it tastes delicious.
Fransic verso
Awesome recipe, it would be perfect for the winter season to make soups. Thank you for sharing!
Fransic – https://www.querianson.com
Blair Villanueva
This is such a tease! Now I am craving a good mushroom soup. The perfect treat for this colder weather.
Renata - www.byemyself.com
Mushroom Soup – that’s a great idea for next weekend! I love cooking from scratch, so this is just perfect for me.
Siennylovesdrawing
A lovely recipe as my family loves mushrooms soup, will try this recipe this weekend. Cheers Siennylovesdrawing
Michele
It is almost soup/chili time in Florida. I am patiently waiting and will be adding this soup to my menu. Yummy!
Marjie Mare
That looks so delicious, I will make it this weekend, thanks for sharing.
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