Once you taste creamy mushroom soup made completely from scratch, you’ll never look at a can the same way again.
Even if you’re not normally a big fan of mushroom soup, I think this one might convert you. It’s packed with sautéed onions, garlic, thyme, and deeply browned mushrooms, and it’s the kind of soup you want on repeat.
The best part? It’s made with easy-to-find ingredients you may already have in your kitchen. Serve it as a simple starter for a summer get-together, or make it the main event on a cozy winter night.
Deep mushroom flavor (we brown them first—this matters)
Creamy, cozy texture without being heavy
Simple ingredients you can find in a regular grocery store
Great for meal prep and leftovers
Debbie’s Tip: Don’t rush the mushrooms. Let them sit and brown before stirring too much — this is where the flavor comes from.
Cream of mushroom soup has always been my son's favorite.
When he was growing up, he fell in love with mushrooms in the funniest way:
he didn't just like them, he wanted all of them. If there were mushrooms on pizza, he'd pick off extra slices just to "rescue" the mushrooms.
If I made a sauce with mushrooms, he'd quietly fish out as many as he could and pile them on his plate like treasure.
And even now—he’s in his 30s—he still asks me to make mushroom soup when he comes over.
That’s how I know this recipe isn’t just good… it’s one of those forever recipes.
Brown mushrooms: The star of the show. Browning them first gives the soup that deep, savory, “restaurant-style” mushroom flavor.
Onion + garlic: These build the base flavor so the soup tastes rich and seasoned (not flat).
Butter + a little oil: Butter adds flavor, while the oil helps keep the butter from browning too fast as everything cooks.
Thyme: Adds a gentle herby flavor that complements mushrooms without overpowering them.
Marsala wine (or dry wine): A splash of wine lifts all the flavor from the pot and adds a subtle, slightly sweet depth that makes the soup taste extra special.
Flour: This is what thickens the soup and gives it that classic creamy “cream of mushroom” texture.
Chicken broth/stock: Creates the soup base and keeps the mushroom flavor front and center.
Bouillon + salt + pepper: A quick boost of savory flavor—add a little at a time and adjust to your taste.
Heavy cream (or half-and-half): Stirred in at the end for that smooth, creamy finish.
Parsley (optional): A fresh pop on top right before serving.
Sauté the onion. Melt the butter with the oil in a large pot over medium-high heat. Add the diced onion and cook until softened.
Add garlic. Stir in the minced garlic and cook just until fragrant.
Brown the mushrooms. Add the sliced mushrooms and about half of the thyme. Spread them out and let them cook until they release their moisture and start to turn golden. Stir occasionally so they brown instead of steaming.
Deglaze with wine. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pot. Let it simmer briefly so the alcohol cooks off and the flavor concentrates.
Make a quick roux. Sprinkle the flour over the mushrooms and stir until everything looks evenly coated. Cook for a couple minutes to remove the raw flour taste.
Add broth + season. Slowly pour in the chicken broth while stirring so the soup stays smooth. Add salt, pepper, and the crumbled bouillon cubes.
Simmer to thicken. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook until thickened, stirring occasionally so nothing sticks.
Finish with cream. Lower the heat and stir in the cream (or half-and-half). Keep it at a gentle simmer—don’t boil.
Herbs + serve. Stir in the remaining thyme. Ladle into bowls and top with fresh parsley and a little extra thyme.
Kitchen Tools You’ll Need
7-QT Dutch Oven 7 Inch Santoku Knife Solid Surface Cutting Board Measuring Cup & Spoon Set 6-Piece Bamboo Cooking Spoons Silicone Whisk Set
Expert tips + variationsWant it extra mushroom-y? Add an extra handful of sliced mushrooms.
No Marsala? Use a dry white wine, dry red wine, or skip it and add a splash of broth plus a tiny squeeze of lemon at the end.
Dairy-free option: Leave out the cream (it’s still delicious).
You can also use an unsweetened dairy-free cream alternative.
Thicker soup: Simmer a few extra minutes uncovered.
Smoother texture: Blend a portion of the soup and stir it back in.
Add a simple green salad on the side
Spoon it over mashed potatoes or chicken for a cozy dinner twist
Fridge: Store in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stove over low heat. Avoid boiling after adding cream.
Freezing: Cream-based soups can separate when frozen. If you want to freeze it, freeze before adding cream, then add cream when reheating.
Can I use white mushrooms instead of brown mushrooms?
Yes. Brown mushrooms (cremini) have a deeper flavor, but white mushrooms work too.
Can I make this vegetarian?
Yes — use vegetable broth and skip the beef bouillon (or use a vegetarian bouillon).
Why shouldn’t I boil the soup after adding cream?
Boiling can cause cream to separate or look grainy. Keep it at a gentle simmer.
There’s something about a pot of mushroom soup simmering on the stove that just feels like home.
If you try this recipe, make it your own — add extra mushrooms, blend it smooth, serve it with thick slices of bread. However you make it, I hope it becomes one of those recipes you come back to again and again.
This creamy mushroom soup from scratch comes together in about 35 minutes with browned mushrooms, onions, garlic, thyme, and a splash of Marsala for extra depth. It's cozy, full-flavored, and perfect as a starter or a simple dinner with bread.
Dairy-free: leave out the cream (or use a dairy-free alternative such as coconut milk)
Serve with warm Garlic Bread!
