Name: The Best Cream of Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 pound fresh mushrooms, sliced (cremini, button, or a mix); 1/4 cup all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream (or half-and-half); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

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I give you a rich, comforting, one‑pot mushroom soup that tastes complex and luxurious, yet comes together much faster than it seems—thanks to simple techniques like sautéing in butter, and finishing with heavy cream.

The Best Cream of Mushroom Soup

Why I’ll Love This Recipe

I love how effortlessly this soup comes together and how refined it tastes—mushrooms, butter, and thyme deliver classic French flavor in a manageable way. It works beautifully whether I serve it as a main, alongside a sandwich, or simply enjoy it on its own

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use the following:

olive oil
butter (unsalted)
onion, chopped
garlic, minced
mushrooms (e.g. cremini, shiitake, baby bella), sliced
all‑purpose flour
chicken bouillon cube
salt and pepper, to taste
fresh thyme (or dried)
vegetable broth (low sodium)
heavy cream
fresh parsley, chopped

directions

I start by melting butter over medium heat in a dutch oven, then add olive oil. I sauté onion and garlic until translucent (about 3–5 minutes), then add the mushrooms and cook until their moisture evaporates and they begin to brown (7–10 minutes). Next, I sprinkle flour over the mixture and stir constantly for a minute to form a roux. I crumble in the bouillon cube, add thyme, salt, pepper, then stir in the vegetable broth. I bring it to a boil and cook for about 10 minutes, stirring occasionally. Finally, I reduce the heat, stir in the heavy cream, simmer 2 more minutes (without boiling), garnish with parsley, and serve immediately

Servings and timing

The recipe yields about 6 servings.
Prep time: around 15 minutes
Cook time: about 25 minutes
Total time: approximately 40 minutes

Variations

I can easily customize it—leave out the butter and heavy cream for a lighter version, or swap them with plant‑based alternatives (like vegan butter and non‑dairy milk). I might also stir in spinach, top with Parmesan, or add cooked chicken to make it heartier.

storage/reheating

I cool leftovers and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, I gently warm it in a saucepan or microwave on medium power; if it’s too thick, I thin it out with a splash of broth or water

FAQs

How can I make this dairy-free or vegan?

I replace butter with olive oil or vegan butter, whisk in a plant‑based milk or yogurt instead of heavy cream, and skip the bouillon cube (or use a vegan version)

What mushrooms work best?

I usually use a mix like cremini, shiitake, or baby bella for depth, though white mushrooms will also work beautifully

Can I blend this into a smooth soup?

Absolutely—I gently simmer, then use an immersion blender or countertop blender to puree half or all of the soup for a silky texture.

How do I adjust saltiness?

I prefer to season at the end—since soup thickens, salt can concentrate. I taste after simmering and add salt as needed to avoid over‑salting

Conclusion

I’m always impressed by how this Cream of Mushroom Soup balances simplicity and sophistication. It’s one-pot comfort at its best—elegant yet unpretentious, easy yet deeply flavorful. I hope you love making and savoring it as much as I do.