Cream of Mushroom Soup Recipe | Yummly
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Cream of Mushroom Soup

Valerie W.: "This was delicious and easy. The one "cheat" i d…" Read More
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  • olive oil (a drizzle of)
  • 1/4 cup butter
  • 1 onion (small, finely chopped)
  • 2 garlic cloves (crushed)
  • 3 cups sliced mushrooms (any kind)
  • 3 sprigs fresh thyme
  • 2 Tbsp. all-purpose flour
  • sherry wine (a splash of, optional)
  • 4 cups chicken stock (or a 1L container)
  • salt
  • pepper
  • 1 cup cream (heavy or half & half)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories420Calories from Fat300
    Total Fat33g51%
    Saturated Fat17g85%
    Trans Fat
    Calories from Fat300
    Total Carbohydrate22g7%
    Dietary Fiber2g8%
    Vitamin A20%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Valerie W. 3 months ago
    This was delicious and easy. The one "cheat" i did was to leave the thyme on the stems. Most of it fell off the stem and into the soup during cooking. I took the stems out at the end of cooking and threw them away. Easy peasy!
    Sandy Moore 6 months ago
    So easy and delicious!!! Will definitely make again
    James Standlee 7 months ago
    Tasty. Will make again. Easy recipe.
    Maria 9 months ago
    Very good! I added a leek and chopped the garlic. I also had some dried mushrooms so I soaked them, chopped them and added the mushroom stock. I puréed a bit of it with the inmersion blender because it was not very thick.
    Linda DuBose 9 months ago
    Following the directions, the soup was nit creamy but more broth. I would definitely make changes to make it creamier.
    Colleen a year ago
    Fantastic flavor! I could taste all the components and one complimented the other. The sherry and fresh thyme just took it over the top. Will definitely make this again!
    Pina Diana a year ago
    07-10-21, easy and delicious
    Liza a year ago
    My 6 year old and I are in live with this soup. I will most definitely continue to make it, at least once a week.
    Cindy a year ago
    This one was a real winner. Has been requested several times
    Bean 2 years ago
    My boyfriend and I enjoyed this recipe with either a grilled cheese sandwich or a turkey cheese panini.
    talitha hellmling 2 years ago
    Was very easy and tasty! Added a bit more thickener to my liking.
    Denene C. 2 years ago
    It was so rich and creamy and extremely easy. I added 2 cups of heavy cream
    Julie Weiss 2 years ago
    was good but not as creamy as i would of liked
    Bonnie M. 2 years ago
    Delicious! I added a bit extra garlic, but it was delicious.
    Carrie A. 2 years ago
    added leeks but otherwise followed the recipe. this is a fantastic recipe!
    Catherine CASTAÑO 2 years ago
    The cream taste amazing, if you use the cream as a sauce for pasta it taste incredible
    Ramona Lee 2 years ago
    my residents loved the soup😊😊
    Murphy 2 years ago
    Great taste but way too thin. It was watery and expected a little more richness because of the cream. Keeping in mind that I tripled the recipe for 12 people. Struggled to find a way to make it a thicker consistency. I had to add way more mushrooms (triple) and added more flour to the the soup. Was worried it would taste floury. Would try another recipe in future for comparison.
    Mary Ann Jardine 2 years ago
    Very good but, I needed to use a little more flour to thicken it more.
    jen Clayton 2 years ago
    Turned out great. I used white button and shitake mushrooms. Added a slash of red wine instead of white. I doubled the flour since some reviews said the soup was very didn't thicken. After doing this you would need 4 cups of the stock and I used just over 1 cup of 1% milk instead of cream or half & half. Flavour was great and still tasted like a rich soup. Will be going into my regular recipe rotation.
    Jodiah Jacobs 3 years ago
    It was really good, my daughter loved it. I’ve made it several times now. Don’t skip the buttered crackers, they make it better!
    Fei Wu 3 years ago
    Taste good and easy to make!
    Norma Murphy 3 years ago
    I had 28 ounces of mushrooms, used better than bouillon mushroom Flavor with 4 cups of water. Used small amount of ham. Didn't thicken up enough for me so added 1 can cream of mushroom soup. Extra flavor 😎. Did add a splash of sherry too with mushrooms and cooked down. Still needed to thicken some more so made a slurry, brought it to a boil and simmered. Added cream at last and we had a very good soup. I know I cheated, but a respectable soup. How about a tiny bit of truffle oil?
    Lorena L. 3 years ago
    Really flavourful! For me it turned out 6 servings. Could have been more if I had done 4 cups of stock and still would have had lots of mushrooms. Paired it with irish scones with butter. also added a dash of white whine. Recommended!
    Emily H. 3 years ago
    YUM!!! I added carrots, cauliflower and a leek! Delish👌
    Asmaa Ali 3 years ago
    sooo delicious, all i wanted is to know it serves how many pple
    DKC 3 years ago
    Excellent soup! I would make this again and it was so easy. It's also very forgiving if one decides to add more than the 3 recommended cups of mushrooms. I might consider changing the thyme in the recipe to something; not bad but it felt like it was missing something. This reheats well too (2 weeks later and it still tastes great reheated).
    Elizabeth Gabari 3 years ago
    Delicious! Would definitely make again
    Bob M. 3 years ago
    mediocre, too many broth, i used half amount, but above 200ml of cream makes this soup heavy for me
    Tania B. 3 years ago
    Great creamy mushroom flavor, gourmet like