Mushroom Soup

This easy homemade Mushroom Soup is rich and savory filled with two types of fresh mushrooms and onions seasoned with thyme, bay leaf, and soy sauce and topped with shredded Parmesan and fresh cracked black pepper.

This simple recipe is made all in one pan and makes a great soup course, lunch, dinner, or an impressive romantic date night meal.

Mushrooms have some great health benefits. Want to know more? Read 7 Surprising Health Benefits of Mushrooms.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Homemade Mushroom Soup

Dice the onion on a cutting board.

In a large saucepan, over medium heat, add the cooking oil and diced onions and cook for about 5 - 7 minutes.  Click for a large saucepan.

Add the mushrooms and cook for 5 minutes uncovered, stirring occasionally.

Sprinkle in the thyme and continue to cook for about 10 minutes.

Pour in the salt, black pepper, and soy sauce. Then add the bay leaf.

In a bowl, stir the flour into the chicken broth and then stir into the mushrooms.

Add the milk and stir to combine.

Continue cooking for about 15 minutes, stirring occasionally.

Remove the bay leaf and discard. Sprinkle in the Parmesan cheese and freshly ground black pepper to taste.

Serve and enjoy!

You may also enjoy

• Chunky Chicken Noodle Soup
• Fresh Tomato Basil Soup
• Slow Cooker Loaded Baked Potato Soup
• Cheese Vegetable Soup

Mushroom Soup Recipe

Zona House

This easy homemade Mushroom Soup is rich and savory filled with two types of fresh mushrooms and onions seasoned with thyme, bay leaf, and soy sauce. Too finish it is topped with shredded Parmesan and fresh cracked black pepper.

4.51 from 55 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soups and Stews

Cuisine American

Servings 2

Calories 249 kcal

Equipment

• 3 Quart Large Saucepan

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 teaspoon cooking oil
• ▢ 1 large white onion
• ▢ 8 oz sliced white button mushrooms
• ▢ 8 oz sliced baby Portobello mushrooms
• ▢ 1 teaspoon dried thyme leaves
• ▢ 1 cup chicken broth
• ▢ 1 Tablespoon flour
• ▢ 1 cup milk
• ▢ 1 dried bay leaf
• ▢ ½ Tablespoon soy sauce
• ▢ ½ teaspoon salt
• ▢ Freshly ground black pepper
• ▢ ¼ cup shredded Parmesan cheese

Get ingredients with

Instructions

 

• Dice the onion on a cutting board.
• In a large saucepan, over medium heat, add the cooking oil and diced onions and cook about 5 - 7 minutes.
• Add the mushrooms and cook 5 minutes uncovered, stirring occasionally.
• Sprinkle in the thyme and continue to cook, about 10 minutes.
• Pour in the salt, black pepper, and soy sauce. Then add the bay leaf.
• In a bowl, stir the flour into the chicken broth and then stir into the mushrooms.
• Add the milk and stir to combine. Continue cooking for about 15 minutes, stirring occasionally.
• Remove the bay leaf and discard. Sprinkle in the Parmesan cheese and freshly ground black pepper to taste. Serve and enjoy!

Video

Notes

• Refrigerate within two hours of cooking if not eating right away.
• Refrigerate cooked soup in covered containers for up to 3 – 4 days.
• Freeze in covered airtight containers or heavy-duty freezer bags.
• To prevent cream based soups from curdling, stir well when reheating from frozen.
• For best quality freeze up to 4 – 6 months.

Nutrition

Serving: 1Calories: 249kcalCarbohydrates: 24gProtein: 18gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 23mgSodium: 1133mgPotassium: 1168mgFiber: 4gSugar: 14gVitamin A: 318IUVitamin C: 7mgCalcium: 334mgIron: 2mg

Share by Email Share on Facebook Pin Recipe

Tried this recipe?Please consider Leaving a Review!

Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

Read more about me...