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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.

a graphic of Easy Mushroom Soup from Scratch Recipe for Two.
Easy Mushroom Soup for Two

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.

diced onions on a cutting board with chefs knife.

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 sauce pan.

onions cooking in a sauce pan.

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

mushrooms and onions cooking in a sauce pan.

Sprinkle in the thyme and continue to cook for 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.
Mushroom and Thyme Soup

Serve and enjoy!

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Mushroom Soup

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.
4.51 from 55 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups and Stews
Cuisine American
Servings 2
Calories 249 kcal

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
  • ½ Tablespoon soy sauce
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ 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!

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
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easy homemade mushroom soup in a bowl.
Hearty Mushroom Soup
4.51 from 55 votes (55 ratings without comment)
Recipe Rating




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 :)