This super easy cream of mushroom soup is made from-scratch with fresh mushrooms, sautéed onion and garlic, dry sherry and fresh herbs. It has complex homemade flavors, but is ready in only 30 minutes! Cream of mushroom soup in a white bowl set on a gray pie plate on a brownish gray wooden tabletop

I originally shared this recipe on March 25th, 2014. I have updated the recipe, text, photos and added a video today. 

Who’s with me on equating cream of mushroom soup with total comfort food? *Raises hand!!! 

For me, cream of mushroom soup is one of those entities that will always bring me back to my childhood. My mom always kept a can or two in the pantry because she knew it was my favorite. When I was younger she’d heat it up, pour it into a bowl and then float a pat of butter on top. 

Healthy seasonal? Not really. But it was so delicious.

When I got older, heating up canned soup, or making fish sticks or chicken tenders was one of the meals my sister and I could make when we were home alone and needed to make dinner for ourselves. I would grab a handful of crackers to nibble along side of the soup, and that was dinner. Simple warm and creamy. To this day it hits the comfort food spot for me.

Today I have a homemade version of classic mushroom soup. This one starts with fresh veggies (garlic, onions and mushrooms.) Then I added in dry sherry for classic comfort food flavor. Then thicken it with some flour, add in the broth and milk and viola, you’ve got a simple, classic and creamy mushroom soup that is ready in 30 minutes start to finish! Oh, and to make it ultra special, instead of a pat of butter, this has a drizzle of heady truffle oil drizzled on top. If you like, you can use olive oil or butter instead. 


Ingredient Notes For This Recipe

  • Unsalted butter: I like the flavor of butter in this recipe, but you could also use olive oil if you prefer.
  • Garlic: This helps to build lots of flavor right from the beginning of the recipe.
  • Onion: look for a large yellow or sweet onion. Follow instructions here for how to dice an onion
  • Mushrooms: if you like, feel free to use a variety of mushrooms. Or you can use regular white mushrooms for an affordable option. 
  • Salt, pepper and dry thyme: These are the classic seasonings. 
  • Dry sherry: If you’ve made my Chicken a la King or my Green Bean Casserole, you know dry sherry has got a special place in my pantry when I am making over old classic recipes! If you are in a pinch you can sub in dry vermouth or white wine.
  • Fresh rosemary: I recommend using fresh rosemary here. Because this recipe is relatively low in fat, I had to rely on amping the flavors in the recipe with fresh herbs. In my opinion, fresh rosemary is far superior to dried in taste and texture. Remove the needles from the stems and chop it fine.
  • Flour: to thicken the soup I used all-purpose flour. To make this gluten-free use cornstarch instead. See notes below. 
  • Vegetable broth, such as Imagine “No Chicken”: I dislike pretty much every vegetable broth on the market except Imagine no chicken, so if you can’t find it and you eat poultry you can use chicken broth instead. 
  • Reduced-fat milk: To make this creamy but keep the fat calories in check, I opted for 2 percent milk. If you have whole milk feel free to use that instead. Also note for a richer soup, feel free to use 1 cup milk and 1/2 cup heavy cream for a luxurious creamy texture.
  • Chives: I have them growing in my garden so I used them. You could use scallions instead if you prefer. 
  • Truffle oil for drizzling: This is an expensive ingredient and not available at every store, so feel free to use butter or olive oil if you prefer. A little bit of fat on top helps to make the flavors better. 

cream of mushroom soup

How To Make This Easy Cream of Mushroom Soup

Saute The Vegetables in Butter

Since this is a dairy based recipe, I like to start off with butter for the cooking fat. If you prefer to cook with olive oil, that will work great too. I have recently started using ghee in cooking and also find it to be a great cooking fat. 

Add the onion and garlic and cook them until they are starting to brown. This will take about five minutes. 

Add Mushrooms and Seasoning:

This will seem like a lot of mushrooms when you add them to the pot, but within a few minutes, they will cook down to a much more reasonable amount. Adding in the salt and seasoning will help them release their juices and wake up the flavors in the dry thyme. 

  • Deglaze with Sherry:
  • Sherry is very strong in flavor and the alcohol needs to be cooked off before the other liquid is added.
  • Add the sherry in and let it simmer until it is dry or au sec. You don’t want extra liquid in the pot at this point or the flour will get gummy. 

Dust with Flour:

Add the flour to the mushroom mixture and stir it to coat well. You’ll want to work quickly because you don’t want the flour to gum up.

Add Broth and Simmer to Thicken:

Next add in the broth.

  • You’ll want to stir it immediately to help the flour dissolve into the broth.
  • As it comes up to a simmer, keep stirring to make sure the flour doesn’t clump or stick to the bottom of the pot. 
  • Once it comes to a simmer the starches in the flour will gelatinize and the soup will appear more thick.

Add Milk:

  • It is important to wait until the soup is thickened before adding in the milk so that the milk doesn’t break. 
  • Pour it in all at once and then stir it well.
  • Stir it often as it comes up to a simmer. 

To Serve

Ladle the soup into bowls and top with chives and drizzle with the truffle oil.

  • If you are using butter, you can simply drop a pat of it onto the surface. It will float on top and slowly melt into the soup. 
  • Sprinkle with the chives.
  • For a fancy presentation, you can also sauté a couple sliced mushrooms in oil and lay them on top. 

Steps To Make This Cream of Mushroom Recipe

How to Make This Soup Gluten Free

  1. To make this gluten-free you can omit the flour and make a slurry with 2 tablespoons cornstarch and 1/2 cup of the broth.
  2. Add the slurry in after the broth simmers but before the milk.
  3. Stir as it comes to a boil.

Serving Suggestions

To make this a meal, make my Classic Garden Salad for complete comfort food dinner. 

Slice baguette or open a box of oyster crackers for an easy option. 

For company, this would be a nice first course, followed by Brown Rice Risotto and Kale Caesar

bowls of mushroom soup on a wooden table with fresh rosemary sprigs

More Classic Soup Recipes To Try This Season

My Minestrone Soup is probably one of my most popular soup recipes of all time. It always wins rave reviews. 

This Creamy White Chicken Chili is also a meal prep recipe for the slow cooker! 

This Italian Wedding Soup is also a comfort food favorite around here. 

If you love creamy soup this Instant Pot Cream of Cauliflower Soup would be a top one to try too.

For a Mexican flair try this Healthy Taco Soup to mix it up! 

Want more soup ideas? Try these 15 healthy soup recipes.


Let me know if you make this recipe by leaving a star rating and review below!

Happy Cooking!


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closeup of mushroom soup with herbs and mushrooms on top

Easy Cream of Mushroom Soup

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Here is how to make homemade Cream of Mushroom Soup from scratch with fresh mushrooms. Serve with a drizzle of truffle oil to make it extra special!



1 tablespoon unsalted butter

3 cloves garlic, finely chopped

1 large onion, diced

4 cups sliced mushrooms, any variety or mixed

1 teaspoon salt

1 teaspoon dry thyme

¼ teaspoon freshly ground pepper

¼ cup dry sherry

3/4 teaspoon chopped fresh rosemary

1/3 cup all-purpose flour

3 cups vegetable broth, such as Imagine no chicken

1 ½ cups low-fat milk (*see note for creamier soup)

3 tablespoons chopped chives

Truffle oil for drizzling, optional


  1. Sauté: Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
  2. Cook Mushrooms and Season: Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
  3. Add Flour To Thicken: Sprinkle flour over the vegetable mixture and stir to coat.
  4. Add Liquid: stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
  5. Finish and Serve: Remove from the heat, stir in chives. Ladle into bowls and drizzle with truffle oil, if using.


To Make It Ultra Creamy

For a richer soup instead of 1 1/2 cups milk, use 1 cup milk plus 1/2 cup heavy cream for a luxurious creamy texture.

To Make It Gluten Free

  1. To make this gluten-free you can omit the flour and make a slurry with 2 tablespoons cornstarch and 1/2 cup of the broth.
  2. Add the slurry in after the broth simmers but before the milk.
  3. Stir as it comes to a boil.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 1 1/2 cup soup
  • Calories: 179
  • Sugar: 9 g
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Fiber: 2 g
  • Protein: 7 g

Keywords: cream of mushroom soup, mushroom soup

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