Homemade Cream of Mushroom Soup (Lightened-Up!)

5 from 2 reviews


  • 2 tablespoons butter
  • 2 onions, diced, about 1 ½2 cups
  • 2 packages (16 ounces) mushrooms (see note), clean and sliced thin
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme
  • 1/4 cup dry white wine
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1/3 cup cashew cream or heavy cream
  • 1 tablespoon chopped parsley
  • Pinch red pepper flakes, more as desired
  • Optional: Additional Parsley, for garnish


  1. Heat butter in a large pot over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Sprinkle a little salt and pepper and stir, then add in garlic and cook garlic until fragrant, for about 1 minute.
  2. Add mushrooms and half of thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  3. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper, and garlic granules.
  4. Allow to simmer for 15 minutes, while occasionally stirring, until thickened.
  5. Blend the soup in a blender or using an immersion blender. For a chunkier soup, blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup. For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth. It’s completely up to you!
  6. Reduce heat to low, stir in cashew cream or heavy cream. Allow to simmer but do not let it come to a boil. Adjust salt, pepper, and red pepper flakes to taste.
  7. Mix in parsley and remaining thyme. Serve warm garnished with additional parsley and red pepper flakes.


  • What type of mushrooms can you use: You can use a combo! I like to! Or use one: Cremini, fresh brown, or baby portabella all work great.
  • Vegan: Use vegetable broth/stock and Cashew Cream!


Keywords: Homemade Cream of Mushroom Soup, Healthy Mushroom Soup


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