Go Back
A bowl of homemade creamy mushroom soup

The Best Creamy Mushroom Soup from Scratch – Easy 35-Minute Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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.
Print Pin

Ingredients

Servings: 6
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 cups onions, diced about 2 medium onions
  • 4 cloves garlic, minced
  • 1 1/2 pounds brown mushrooms, fresh, sliced
  • 4 teaspoons chopped thyme, divided
  • 1/2 cup Marsala wine or any dry red or white wine
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1 –2 teaspoons salt, to taste
  • 1/2 –1 teaspoon cracked black pepper, to taste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream or half and half or evaporated milk
  • 1/2 tablespoon parsley, chopped to serve
  • 1/2 tablespoon thyme, chopped to serve

Instructions

  • Heat butter and oil in a large pot over medium-high heat until melted.
  • Sauté onion for 2–3 minutes until softened. Add garlic and cook about 1 minute, until fragrant.
  • Add mushrooms and 2 teaspoons thyme. Cook until mushrooms release moisture and begin to brown.
  • Pour in wine and simmer a few minutes, scraping the bottom of the pot.
  • Sprinkle flour over the mushrooms, stir well, and cook for 2 minutes.
  • Add stock while stirring. Bring to a boil, then reduce heat to a simmer. Season with salt, pepper, and crumbled bouillon cubes.
  • Cover and simmer 10–15 minutes, stirring occasionally, until thickened.
  • Reduce heat to low. Stir in cream or half and half and gently warm (do not boil). Adjust salt and pepper to taste.
  • Stir in remaining thyme. Serve warm topped with parsley and extra thyme.

Notes

Dairy-free: leave out the cream (or use a dairy-free alternative such as coconut milk)
Serve with warm Garlic Bread!