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Easy Homemade Mushroom Soup Recipe for Two

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.

Scroll to bottom for full recipe card with ingredients.

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

Mushroom soup has some great health benefits. Want to know more? Read 4 ways mushroom soup can benefit your health.

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.

How to make the best homemade Mushroom Soup:

diced onions on a cutting board with chefs knife

Dice the onion on a cutting board.

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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.

onions cooking in a sauce pan

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

mushrooms and onions cooking in a sauce pan

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

mushrooms, onions, and thyme cooking in a saucepan

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

bay leaf, salt, and pepper added to the pan

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

flour and chicken broth mixture added to the pan

Add the milk and stir to combine.

milk added to the soup

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.

parmesan and pepper added to the soup

Serve and enjoy!

Easy Homemade Mushroom Soup Recipe for Two

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Yield: 2 servings

Easy Homemade Mushroom Soup

Mushroom Soup Recipe serves 2

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 teaspoon cooking oil
  • 1 large white onion
  • 8 oz sliced white button mushrooms
  • 8 oz sliced baby Portobello mushrooms
  • 1 Tablespoon 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

  1. Dice the onion on a cutting board.
  2. 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.
  3. Add the mushrooms and cook 5 minutes uncovered, stirring occasionally.
  4. Sprinkle in the thyme and continue to cook, about 10 minutes.
  5. Pour in the salt, black pepper, and soy sauce. Then add the bay leaf.
  6. In a bowl, stir the flour into the chicken broth and then stir into the mushrooms.
  7. Add the milk and stir to combine. Continue cooking for about 15 minutes, stirring occasionally.
  8. 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.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 253Saturated Fat: 4gCholesterol: 20mgSodium: 1140mgCarbohydrates: 25gFiber: 4gSugar: 13gProtein: 18g
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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 :)

Jan

Monday 4th of March 2019

How many does rthis soup serve?

Zona

Monday 4th of March 2019

Hi Jan, this soup serves 2.

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