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Homemade Cream Of Mushroom Soup


This easy homemade cream of mushroom soup has become a favorite at my house.
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Course: Side Dish, Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


  • 5 cups sliced fresh mushrooms
  • 2 tablespoons Marsala wine
  • ½ cup chopped onion
  • ¼ teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup half and half
  • 1 ½ cups chicken broth


  • In a large pot, cook the sliced mushrooms, onions, and thyme in the broth until they are tender, about 15 mins
  • Transfer cooked mushroom mixture to the blender or food processor and pulse until pureed but still a bit chunky
  • In the same pot, melt the butter whisk in the flour, and cook the mixture for about a minute
  • Whisk in the evaporated milk until flour is dissolved and pour in the mushroom mixture. Stirring constantly, bring the soup to a boil, and cook until thickened.
  • Add the Marsala wine and adjust seasoning if needed
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