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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
Keyword Cream of Mushroom, mushroom, soup
Cook Time 20 minutes
Total Time 20 minutes
Servings 3 -4 servings
Calories 380kcal
Author Immaculate Bites


  • 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