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Overhead view of two bowls of Cream of Mushroom Soup on a dark background with two spoons on the side.
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4.93 from 14 votes

Cream of Mushroom Soup Recipe (Quick and Easy!)

This Cream of Mushroom Soup recipe is the best ever! Learn how to make homemade mushroom soup from scratch with this quick and easy recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main
Cuisine: American
Keyword: Cream of Mushroom Soup Recipe
Servings: 6 servings
Calories: 199calories
Author: Alia Kay

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 pounds fresh mushrooms, sliced
  • 1/2 cup minced shallots
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper, to taste

Instructions

  • In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8-10 minutes until browned.
  • Remove about a cup of the cooked mushrooms from the pot and set aside.
  • Add the shallots, garlic, and thyme. Sauté for 1 minute until the garlic is fragrant.
  • Stir in the broth and bring the mixture to a boil over high heat. Reduce heat to low and simmer for about 10 minutes.
  • Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
  • Stir in the cream. Season with salt and pepper to taste.
  • Add the reserved mushrooms back to the pot and stir to combine. Serve warm.

Notes

  1. If using a traditional blender to blend the soup, follow these safety precautions for blending hot liquids: First, only fill up the blender until it is halfway full, because any more than that can cause an accident. Next, remove the center insert in the blender's lid to allow hot air to escape. Last, keep your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes while the blender is running.
  2. To make this recipe vegan and Whole30-compliant, omit the butter and substitute the heavy cream with canned full-fat coconut milk.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition

Calories: 199calories | Carbohydrates: 11g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 672mg | Potassium: 572mg | Fiber: 2g | Sugar: 6g | Vitamin A: 749IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg