Whether serving it in a Minnesota hotdish or green bean casserole, there are tons are reasons why you should make this homemade easy cream of mushroom soup recipe. Use this creamy mushroom soup as a main course with crusty bread or as the base to a number of casserole recipes.
I absolutely love a good, rich and creamy mushroom soup recipe and this one is my absolute favorite.
Served with fried smoked paprika mushrooms, this soup does not lack in flavor.
The key to a delicious homemade cream of mushroom soup? Cooking your mushrooms long enough. You’re going to be sautéing a pound and a half of mushrooms and please don’t let anyone tell you that you can do it in 5 minutes.
Take the time to let the mushrooms fully release their liquid and turn a deep, golden brown. I recommend cooking them in batches and it will take around 20–30 minutes to fully and completely sauté them the way they deserve. You will end up with a ridiculously flavorful and rich creamy soup.
Garnish this soup with minced chives or fresh parsley or a simple drizzle of extra virgin olive oil. Or reserve it to be used in your green bean casserole or Minnesota hotdish! You could also use it in just about any creamy casserole, like chicken and noodle casserole.
If you prefer, you can blend the soup, but I love being able to enjoy the slices of mushrooms, so I don’t blend mine.
Looking for more vegetarian recipes? Check my archives!
If you made this homemade cream of mushroom soup recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Cream of Mushroom Soup
- Large pot
- 1 tablespoon neutral oil
- 1 large onion peeled and finely diced
- 4 tablespoons butter
- 1½ pounds fresh mushrooms sliced
- 6 cloves garlic peeled and minced
- 2 teaspoons fresh thyme minced
- 6 tablespoons flour
- 5 cups low-sodium vegetable stock
- ½ cup heavy cream
- Salt and pepper to taste
- Minced chives optional, for serving
- 2 teaspoons neutral oil
- ½ pound fresh mushrooms thinly sliced
- ¾ teaspoon smoked paprika
- Salt to taste
Sauté the onion:
- Heat oil in a large pot over medium heat. Add the onion and cook, stirring occasionally until it softens and deepens in color. Season lightly with salt.
Cook the mushrooms:
- Melt the butter into the onions. Add the mushrooms and cook in batches until completely browned. This will take 20–30 minutes for the mushrooms to release their liquid and for the liquid to evaporate. Don’t rush the process! Stir the mushrooms occasionally as they cook and continue cooking until they deepen in color. Adjust the heat as necessary to prevent them from burning.
Add the garlic and thyme:
- Add the garlic and thyme to the mushrooms and stir to combine. Season with salt and pepper and cook for 1 minute.
Make the roux:
- Sprinkle the flour over the mushrooms and stir to combine—Cook for 2 minutes.
- Add the stock in 1 cup increments and whisk after each addition. Continue adding and whisking until all of the stock has been incorporated—taste and season to your preferences. Bring to a boil and then reduce heat and simmer for 20 minutes.
Finish the cream of mushroom soup:
- Pour the heavy cream into the soup and stir to combine. Simmer for an additional 10 minutes and taste and season once more to your preferences.
Cook the smoky mushrooms:
- While the cream of mushroom soup finishes simmering, prepare the mushroom topping. Heat the oil in a skillet over medium-high heat. Once hot, add the mushrooms and cook them in an even layer, about 4–5 minutes per side. Stir them occasionally to prevent them from burning.
- Once the mushrooms are golden-brown all over, season lightly with salt and add the smoked paprika. Toss to coat and cook for 45 seconds. Turn off the heat and transfer them to a bowl.
- Ladle the soup into bowls and garnish with the smoky mushrooms and minced chives. Enjoy!