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+ servings

Homemade Cream of Mushroom Soup

Skip the can for this 20 minute creamy mushroom soup!
Course Soup
Cuisine American
Keyword mushroom, soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 cups


  • 4 tablespoons butter 1 stick
  • 1/2 cup chopped onion
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon fresh thyme finely chopped
  • 1 cup diced potatoes
  • 4 cups veggie broth
  • 1 cup half & half
  • 3 tablespoons flour
  • salt & pepper to taste
  • 1 8oz package bella mushrooms bella mushrooms work great for blending, for servings as a soup try a blend of portobello, shiitake, and bella.


  • Saute mushrooms, potatoes, and onion in the butter, worcestershire sauce, and thyme until sweating (about 5 minutes.)
  • Add veggie broth.
  • Bring to boil. Turn down to simmer.
  • Simmer for 15 minutes or until the potatoes are soft.
  • Season with salt and pepper.
  • In a small bowl mix flour and half and half together.
  • Bring soup to low boil, beat in the flour and half and half mixture.
  • Let thicken for a few minutes then remove from heat.
  • Serve.
  • If using in place of canned mushroom soup, use an immersion blender, food processor, or blender to blend the soup to a creamy texture. Leave bits of mushroom, if preferred.


If you have an immersion blender I would recommend giving this soup a good blend. Blending this recipe into a bisque is delicious and brings the mushroom flavor out even more!