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cream of mushroom soup

Cream of Mushroom Soup

Cream of Mushroom Soup – creamy, elegant cream of mushroom soup made from scratch loaded with a pound of mushrooms and layers of flavors. You’ll be shock how easy it is to make!
Course Soup
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 3 -4 servings
Calories 380kcal
Author Imma


  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms , cleaned, roughly chopped
  • salt
  • Creole seasoning
  • 3 tablespoons butter
  • 1 cup diced onion
  • 2 teaspoon minced garlic
  • 2 teaspoons fresh minced thyme
  • 3 tablespoons flour
  • 1 cup stock (Chicken or Vegetable)
  • 1 canned evaporated milk
  • 1 bay leaf
  • 1 teaspoon chicken bouillon
  • ½ tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • adjust salt to taste
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)


  • Damp a paper towel then use this to clean mushrooms one at a time. Wipe the outside and underside to remove any dirt. If using small mushrooms, rinse under cold water, then pat dry with paper towels.
  • Bring a large skillet or cast iron on medium to high heat. Then add oil, swirl to coat bottom the pan.
  • Add mushrooms, season with salt and Creole seasoning – stir for a few minutes until slightly brown. Set aside,
  • Add butter to the skillet, followed by onion, cook , stirring until tender and translucent - about 3-5 minutes. Do not brown the onion.
  • Next, add garlic and thyme, stir for about a minute.
  • Stir in flour and continue cooking for another minute until flour and onions are well combined.
  • Pour in chicken stock, followed by evaporated milk,  a little at a time until it forms a silky paste and starts simmering. Add bay leaf.
  • Simmer over medium-low heat, for about a 8-10 minutes until the soup reaches the desired thickness.
  • Return mushrooms  together with it’s juice back to the skillet followed by chicken bouillon and Worcestershire sauce.
  • Pour in cream. Adjust seasonings with salt and pepper to taste .
  • Lower heat and continue cooking until desired consistency has been reached. Add more cream or chicken broth for desired consistency. Garnish with chopped parsley. Serve hot.


  • You can always substitute cremini mushrooms with mini portobello mushrooms or a variety of your favorite mushrooms.
  • If you need to leave out the heavy cream, simply replace it with the same amount of evaporated milk or regular milk (full fat or 2%). 
  • Do not bring the milk to a rapid bowl as it may curdle. Instead, simmer it over medium-low heat.
  • For a vegetarian option, use a good quality vegetable broth or stock and vegetable bouillon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 380kcal | Carbohydrates: 21g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 86mg | Potassium: 875mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 7.1mg | Calcium: 78mg | Iron: 1.6mg