Homemade Cream of Mushroom Soup is a creamy, savory soup seasoned with smoked turkey broth. Easy to make with a few simple ingredients.
Enjoy as a main dish with Homemade Self-Rising Cornbread.
THE MUSHROOMS
Crimini mushrooms, are also known as cremini or baby bella mushrooms.
They are brown, firmer, and tastier than the popular white button mushroom.
Brown mushrooms have a meaty texture and rich, earthy flavor that works well in roasts, sauces, sautés, and soups.
SECRET INGREDIENT: SMOKED TURKEY BROTH
Although chicken stock is a popular ingredient in Homemade Cream of Mushroom Soup, I prefer using smoked turkey stock because of its hearty, smoky flavor.
Since chicken stock is popular, it’s included as an optional ingredient
My recipe also calls for dried thyme instead of minced garlic simply because it tastes better in my humble opinion.
DIFFERENCE BETWEEN BROTH AND STOCK
Broth is made from meat and vegetables, whereas stock is made with bones.
Both are flavorful, but broth is thinner, cooked more quickly, and doesn’t contain stock’s thick texture.
When collagen-rich bones are simmered for hours, the heat releases various flavors and gelatin.
That’s why stock is usually solid (like Jell-O) when refrigerated. Broth keeps a liquid form.
EASY TO MAKE
Mushrooms take on the flavor of other ingredients. With that in mind, I sauteed the mushrooms in a large pan with butter and chopped onions seasoned with salt, coarse ground black pepper and dried thyme. Cooked over low heat until tender. DELISH!
Tender mushrooms and onions ready for the recipe.
SERVING SUGGESTION
Serve warm or hot.
ENJOY!
EDITOR’S NOTE (April 18, 2026): I posted the first version of this recipe August 9, 2021. Today, I posted a new improved recipe with better instructions. Also added new photos. This new recipe tastes MUCH better.
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Homemade Cream of Mushroom Soup
Ingredients
Method
- Melt unsalted butter (margarine or a 53% vegetable oil spread) in a large saucepan over medium heat. Add chopped onions, thinly sliced mushrooms, salt, coarse ground black pepper, and dried thyme. Stir until well combined.
- Reduce heat to low. Continue stirring until onions and mushrooms are soft.
- Lightly sprinkle all-purpose flour all over top of mixture. Pour in HOT turkey (or chicken) broth. Stir constantly to prevent clumping.
- Over low heat, simmer 12 minutes. Mixture will be slightly thick.
- Slowly pour in whole milk (or heavy whipping cream). Stir until well combined.
- Over low heat, Simmer 3 more minutes OR until bubbles appear around edges.
- Remove from heat immediately.
- Soup will thicken as it cools.
- Serve warm or hot.