Uploaded February 2026 | Updated September 2026, 2 weeks ago
This easy cream of mushroom soup is rich, creamy, and packed with deep mushroom flavor. Made from scratch in one pot and ready in about 30 minutes, it’s comforting, simple, and much better than canned soup. Perfect for cozy dinners and meal prep.
►Full written recipe: thecookingfoodie.com/recipe/cream-of-mushroom-soup-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients
4 tablespoons (60g) Butter, unsalted
1 large Onion chopped
2 cloves Garlic crushed
2 tablespoons (15g) Flour
1½ pounds (675g) Mushrooms, any kind (read notes)
4-6 cups (1.5L) Vegetable stock
Salt to taste
Pepper to taste
¼ teaspoon Nutmeg
2 teaspoons Thyme fresh
½ cup (120ml) Cream
Instructions
1. Prepare the Vegetables: Slice the mushrooms and finely chop the onion. Crush the garlic and set aside.
2. Sauté the Mushrooms: In a large pot, melt the butter over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
3. Build the Base: Add the onion and garlic to the pot and cook for another 4–5 minutes, until softened and fragrant. Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove any raw flour taste.
4. Simmer the Soup: Pour in the vegetable stock. Season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
5. Blend and Finish: Remove from heat and blend the soup until completely smooth. Return to low heat, stir in the cream, and simmer for 10 minutes. Taste and adjust seasoning if needed.
This easy cream of mushroom soup is rich, creamy, and packed with deep mushroom flavor. Made from scratch in one pot and ready in about 30 minutes, it’s comforting, simple, and much better than canned soup. Perfect for cozy dinners and meal prep.
►Full written recipe: thecookingfoodie.com/recipe/cream-of-mushroom-soup-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients
4 tablespoons (60g) Butter, unsalted
1 large Onion chopped
2 cloves Garlic crushed
2 tablespoons (15g) Flour
1½ pounds (675g) Mushrooms, any kind (read notes)
4-6 cups (1.5L) Vegetable stock
Salt to taste
Pepper to taste
¼ teaspoon Nutmeg
2 teaspoons Thyme fresh
½ cup (120ml) Cream
Instructions
1. Prepare the Vegetables: Slice the mushrooms and finely chop the onion. Crush the garlic and set aside.
2. Sauté the Mushrooms: In a large pot, melt the butter over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
3. Build the Base: Add the onion and garlic to the pot and cook for another 4–5 minutes, until softened and fragrant. Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove any raw flour taste.
4. Simmer the Soup: Pour in the vegetable stock. Season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
5. Blend and Finish: Remove from heat and blend the soup until completely smooth. Return to low heat, stir in the cream, and simmer for 10 minutes. Taste and adjust seasoning if needed.
