Cream of Mushroom Soup


For anyone who knows me (and those of you who don’t) I firmly believe mushrooms are their own food group.

I was one of the only kids I knew growing up who could eat mushrooms by the spoonful when my mom made them to put on top of steak.

So this should come as no surprise that I think this Cream of Mushroom soup is one of the best soups I’ve made!  I can’t get enough of it and I hope you feel the same way.

Another bonus is this soup is ready in under 30 minutes so please don’t buy the Cream of Chemical condensed version when this is made with whole real ingredients and can be made so quickly.

cream of mushroom soup


Cream of Mushroom Soup



  • 114 oz pkg mushrooms, chopped fine
  • 1/2 cup diced onion, diced very small
  • 1 1/2 cups chicken stock
  • 2 cups half and half
  • 1/4 tsp dried thyme
  • 5 Tbsp butter, divided
  • 4 Tbsp flour
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp Sherry


  1. Add a drop of olive oil (or butter) to a sauté pan over med/high heat. After it melts, add the onions then the mushrooms and thyme. Saute for approx. 5 minutes or until most of the liquid from the mushrooms has been released.
  2. Transfer the mushrooms and onions to a food processor (removing as many as you’d like if you prefer mushroom pieces in your soup). Pulse to a desired consistency. Pulse a lot for a smoother soup or just a few times for a chunkier soup.
  3. Keep the mixture in the food processor and add the remaining 4 Tablespoons butter to the pan and after it melts add the flour. Whisk the flour for 1-2 minutes to burn off any raw flour taste.
  4. Add the half and half then the chicken stock. Heat until almost boiling, then the sherry. Season with salt and pepper.
  5. Return the mushrooms to the pan, including the pieces that were set aside.
  6. Continue to cook on low until the soup has thickened.

Recipe SourceHappily
I used all organic ingredients when making this soup, and hope you do too!  🙂

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  1. Has anyone tried to freeze it yet? Just made some and it is great. Hoping to freeze so it will be as convenient as the canned stuff in my kids favorite stroganoff recipe.

    • Hi Gin – I am an avid freezer to make things as convenient as possible. However, I have not frozen this soup before. If you do please let us know how it turned out for you. Thanks so much for stopping by and trying our recipe!

  2. Do you think this would freeze and reheat well? Thinking of making a large batch to have it on hand for recipes that require Cream of Mushroom soup.

    • I haven’t tried it to be honest but would love to know how it works out for you if you try it.
      Good Luck

    • Anonymous says:

      Just made some of this and it is yummy. Mainly made it to replace the canned stuff in my kids favorite stroganoff recipe. Hoping it freezes because I’ll never buy the canned stuff again if it does. : )

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