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.
Tips:
- 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.
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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 about 5 – 7 minutes. Click for a large sauce pan.
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!
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Easy Homemade 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. Too finish it is topped with shredded Parmesan and fresh cracked black pepper.
Ingredients
- 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
- 1/2 Tablespoon soy sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup shredded Parmesan cheese
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. Click for a large sauce pan.
- 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!
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.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 1454mgCarbohydrates: 29gFiber: 7gSugar: 15gProtein: 17g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Bobbie
Saturday 18th of November 2023
Loved this soup. We made the soup with only the 8 oz button mushrooms we had on hand. It was still delicious, but I am sure the addition of the portobella would have wonderful and more substantial. I love thyme and this soup had plenty. I will make this again.
Stephanie
Wednesday 16th of June 2021
Hi
This looks lovely can you make it with chestnut mushrooms?
Zona
Wednesday 16th of June 2021
Hi Stephanie, I think that should work just fine. Let me know if you try it and how it turns out for you :)
Julie
Monday 1st of February 2021
I made this soup for Sunday supper. It was excellent. Toasted a sourdough for dipping. Will definitely make this soup again. Easy and delicious.
Zona
Monday 1st of February 2021
Hi Julie, love the idea of dipping the sourdough and I'm so glad you enjoyed this delicious soup, thank you :)
Judith
Saturday 23rd of January 2021
We love this soup and it's now a staple for our evening meal. I'm going to give it a try for four - I won't double quantities, just add a third. Thank you for the recipe!
Zona
Saturday 23rd of January 2021
Hi Judith, I'm so glad you are sing and enjoying this recipe. Thank you for the comment :)
Pam Lutz
Sunday 19th of April 2020
This soup is delicious! I was looking for a soup recipe to use up my crimini mushrooms and fresh thyme. This did not disappoint. I increased the amount of thyme since I used fresh and served it with homemade rosemary bread. I'll definitely be making this again!
Zona
Sunday 19th of April 2020
Wonderful! I'm happy you enjoyed it :)