This Easy Cream of Mushroom Soup is packed with fresh mushrooms and bursting with flavor. It’s thick, creamy, and healthier than the store-bought kind. Once you try this version, you’ll be making it all season long!
I’ve been on a total soup kick this month. That’s really nothing new, though, since I eat soup almost every week of the year, even when it’s 95 degrees outside. I love curling up with a big ‘ole mug of my favorite soup and enjoying the warmth and flavor. And now that fall is here, soups are consumed several times a week.
From this chicken noodle soup, to creamy corn chowder and french onion, I love them all. But one of my absolute favorites is this Easy Cream of Mushroom Soup.
I love the flavor, the texture, and, of course, the mushrooms. I’ve been making it for several months now and couldn’t wait until the weather got a little cooler to share it with you. After all, fall weather and soup go perfectly together, right?
This Cream of Mushroom Soup is also the third recipe in a series of 30 minute meals that I’m sharing with you on the first Thursday of every month, along with some of my other blogging friends!
This Easy Cream of Mushroom Soup is packed with fresh mushrooms and bursting with flavor. It’s thick, creamy, and healthier than the store-bought kind. Once you try this version, you’ll be making it all season long!
If you’re a mushroom fanatic like I am, then this Easy Cream of Mushroom Soup was made for you. There are chunks of mushrooms in the soup, plus more pureed mushrooms to give this soup a creamy texture, without adding a lot of milk. The pureed mushrooms gives this soup a thick texture and is more waist-line friendly, too.
And like most of my recipes, this Easy Cream of Mushroom soup is a breeze to whip. You can have it prepped and ready to eat in less than 30 minutes. And everything is made in one pot, and one pot only, which means that you’ll have less dishes to clean. And that’s a winner in my book!
Like I mentioned before, I pureed the soup just before adding the milk, which gives it a thicker texture. Using milk instead of cream helps reduce the calories, as you won’t need to use much milk if you do this. However, if you would prefer to not puree the soup, you can certainly skip this step. I’ve made this soup both ways and it turns out delicious every time!
I also use a combination of chicken broth and beef broth in this soup. I know it sounds strange, but trust me, it’s delicious! I actually accidentally stumbled upon this flavor, as I ran out of chicken broth the last time I made this soup. So once I used beef broth, I was hooked!
Once you try this Easy Cream of Mushroom Soup, I guarantee you’ll never go back to the canned version. Made with real ingredients and at a fraction of the calories that you would find in the store, this soup is warm, comforting, and perfect for the cooler weather.
Looking for more soup recipes? I’ve got you covered!
Yields 4 servings
This Easy Cream of Mushroom Soup is packed with fresh mushrooms and bursting with flavor. It's thick, creamy, and healthier than the store-bought kind. Once you try this version, you'll be making it all season long!
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 pounds cremini (or baby bella mushrooms)
- 1/2 yellow onion, diced
- 2 teaspoons minced garlic
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 2 cups beef broth
- 1/2 cup milk (I used 2%)
Instructions
- Melt butter in large soup pot or sauce pan over medium heat.
- Once butter is melted, add in olive oil, mushrooms, onion, garlic, thyme, salt, and pepper.
- Cook over medium heat until mushrooms start to brown, about 5 minutes. Then remove one cup of the mushrooms and set aside.
- Stir in chicken and beef broth and bring to a boil.
- Cover and simmer for 10 minutes.
- Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
- Whisk in milk and stir in mushrooms. Heat over low heat to warm up, if needed.
- Serve immediately.
- Enjoy!
Blair @ The Seasoned Mom says 
Gayle says 