Homemade Cream of Mushroom Soup from Scratch

Last Updated on April 15, 2022 by Ellen Christian

Homemade cream of mushroom soup is another basic that is very simple for you to make yourself. There is no need to buy canned cream of mushroom soup at the grocery store.  This homemade cream of mushroom soup recipe can be ready, start to finish, in about 25 minutes.  It’s very simple to make and uses ingredients that you probably already have on hand. You can use this same basic recipe to make cream of celery soup or any other cream soup. Just substitute the other ingredient for the mushrooms. 

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Homemade cream of mushroom soup from scratch

Homemade Cream of Mushroom Soup

There are so many ways that you can make convenience foods from scratch. I make a variety of my condiments when I have time including salad dressing and mustard. I love to can so I make pickles and jam when I have extra garden produce.

There are a lot of homemade soup recipes you can make for your family. I really recommend you invest in a good cookbook to make the process easier. I found this recipe for homemade cream of mushroom soup in The Soupbox Cookbook. But, this is a really easy mushroom soup recipe to start wtih.

Homemade cream of mushroom soup
As a note, I did not have any shallots and couldn’t find them in my local grocery store so I left them out.  I’m sure you could substitute onions in yours if you wanted to but it was very flavorful the way I made it. You can vary the cream of mushroom soup ingredients to use up what you have on hand.

Have you ever tried making your own homemade cream of mushroom soup? Or have you made another type of cream soup?

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Yields 6

Homemade Cream of Mushroom Soup
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  • 15 oz button mushrooms, sliced
  • 1 tsp salt
  • 2 tbsp olive oil
  • 4 medium shallots, thinly slice
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 5 tbsp flour
  • 6 cups chicken stock
  • 2 tsp thyme
  • 2 tsp parsley
  • 1/2 cup heavy cream
  • salt and pepper to taste


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the mushrooms and a tsp of salt and cook, stirring occasionally until soft, about 6 minutes.
  3. Add the shallots and cook, stirring occasionally, another 3 minutes.
  4. Add the garlic and cook for another 3 minutes.
  5. Stir in the butter and flour and cook, stirring constantly, for 2 minutes more.
  6. Pour in the broth and bring to a boil while stirring.
  7. Add thyme and parsley and lower heat to medium low.
  8. Simmer for 10 minutes.
  9. Whisk the heavy cream into the soup and season with salt and pepper to taste.

19 thoughts on “Homemade Cream of Mushroom Soup from Scratch”

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  3. ready to make this tonight...assuming #5 should say "stir in the butter and FLOUR" rather than "stir in the butter and COOK"... otherwise not seeing where the flour is added... :)
      • thought so.. ;) it's delicious, love it! ...used a combo of cremini & button mushrooms... and also added a little onion powder.....I'm one of those people who enjoy a bowl of soup even when it's 100 degrees outside... LOL Since I no longer use any of the canned "cream of" soups..going to experiment with this soup, using it in a Tuna Noodle casserole.. thanks for the great recipe :)
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  5. I've never made cream of mushroom, but I do have a nice cream of broccoli recipe. Homemade is always better, especially since the store bought cream of soups tend to be filled with chemicals.
  6. I am not a big fan of the mushroom but hubby is - I'm sure he would love this. One time our grocery store manager made an error and ordered too many mushrooms and so was selling them very cheaply. I bought many, many packages and dehydrated them in my dryer and they kept for ages. I'll bet they would be excellent for making soup.

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