Cream of Mushroom Soup

4.70 from 10 votes

This is nothing like that canned cream of mushroom soup you are used to. This Homemade Cream of Mushroom Soup is bowl worthy, so rich and creamy!

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Keyword: condensed cream of mushroom soup, Cream of Mushroom Soup, creamy mushroom soup, homemade, mushroom soup, recipe

Servings: -10 servings

Calories: 434kcal

Author: Michaela Kenkel

1 medium onion chopped
3 sticks of butter divided
2 8 ounce packages of fresh mushrooms, sliced (white or baby portabella or both!)
1/2 cup flour
1 quart Half & Half or Cream both work great!
1 quart rich chicken stock
2 teaspoons salt
1/2 teaspoon pepper

In a skillet over medium heat melt 1 stick of butter and add the onion. Saute until onion is tender and translucent. (5-10 minutes)
Add mushrooms and cook until liquid begins to come out. Remove from heat.
In a dutch oven over medium heat, melt 2 sticks of butter.
Whisk in flour, to form a roux.
Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
Add chicken stock, mushroom mixture, salt and pepper to dutch oven.
Warm for another 15-20 minutes. Soup will thicken a little more while warming. Stir occasionally so it doesn't stick, and avoid bringing to a boil.