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Homemade Cream of Mushroom Soup

Course Soup
Cuisine American
Keyword creamofmushroomsoup, scratchrecipes


  • 16 ounces fresh mushrooms thinly sliced (slice in half first if more than 1-2" wide)
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 3 tbl unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup cream or half and half
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  • 1/4 tsp dried thyme


  1. Heat the butter in a large pan over medium heat. Add mushrooms and onions, stirring well to coat with the butter. Cook until the mushrooms have wilted and most of the liquid evaporates. Add the garlic and cook two minutes more.
  2. Blend in the flour, salt, pepper, and nutmeg. Cook for about one minute.
  3. Whisk in the chicken stock. Simmer until slightly thickened, stirring frequently. If your stock is unsalted, you may have to add a bit more salt at the end. Let your taste buds decide!
  4. Add the cream and bring just to a simmer. Remove 1 1/2 cups of the soup and puree it. Pour back into the pan, stir to incorporate.
  5. Turn off heat, adjust seasonings if necessary, and enjoy your homemade mushroom soup!