Cream of Mushroom Soup in 15 Minutes

The best Cream of Mushroom Soup recipe. It uses fresh mushrooms and is ready in under 15 minutes.

Mushroom soup has always been one of my favorites. I think it started because my brother didn’t like mushrooms. I therefore only ate it when my brother wasn’t around, meaning that I probably sipped on mushroom soup while basking in the undivided attention of a parent. How could mushroom soup not be good when it’s associated with so much love and devotion?

It’s likely that most of the mushrooms soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. My mom made a lot of soups from scratch but she wouldn’t have spent time making one that our whole family couldn’t eat. Later, she did make it often for her restaurants. And when it was the Soup of the Day you can bet that I always had a bowl. Or two.

This mushroom soup, like all my SOUPin15 recipes, is homemade like the one my mom made in her restaurants. But it’s scaled down to serve a family (not a restaurant) and is really quick to make (under 15 minutes).

Cream of Mushroom Soup Recipe
The secret to making this creamy mushroom soup in such a short time is a mason jar. What you’re going to do is measure flour and broth into a jar and then secure the lid. Shake it a lot. Then once your mushrooms have sautéed for a bit with some onions and garlic, you add that flour mixture. Stir it up and then add it to some hot broth. Done.


For extra-rich mushroom flavor, I use cremini mushrooms (sometimes called baby bellas, the ones that look like regular white mushrooms but brown). I find them to be stronger tasting than white mushrooms so they give more flavor to the soup. I buy them pre-sliced which saves time. I also include shiitake mushrooms for more earthy flavor. At the end, a drop or two of Worchestershire sauce goes in for an unidentifiable meaty flavor. The soup is puréed to spread the mushroom flavor through it quickly. I do like to leave some bigger pieces of mushrooms though.

Creamy Mushroom Soup, easy to make and ready in only 15 minutes
To get more tips for making quick soups, head over here to my SouperTips section.

Oh, and I’m betting that your desire for a comforting soup recipe would also be satisfied by my Loaded Potato Soup recipe. Make sure you check it out. It’s hearty and comforting for sure!

Loaded Potato Soup in 15 Minutes

 And now, let’s get back to the mushroom soup!

Easy Cream of Mushroom Soup in 15 minutes

Cream of Mushroom Soup

An easy Cream of Mushroom Soup recipe that will make mushroom-lovers happy, especially the ones doing the cooking since it only takes 15 minutes to make. To have this soup ready in under 15 minutes, first read through the recipe. As you read gather together all of the ingredients and all of the tools, pots, pans, etc. that you will need so that everything is at your fingertips. There is no need to prep any of the ingredients though. All prep is part of the instructions and is counted in the 15 minute time. Yield 8 cups


  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 medium onion
  • 3.5 oz. shiitake mushrooms
  • 16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
  • 6 cups low or no-sodium vegetable or chicken broth, divided
  • 1 tsp. salt
  • 1/2 tsp. coarse black pepper
  • 2 cloves garlic
  • 5 Tbsp. flour
  • 1 (12 oz.) can evaporated milk
  • 1/4 tsp. Worcestershire sauce


  1. Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps.
  2. Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
  3. Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
  4. Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
  5. Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.

*If you don't have an immersion blender, transfer about 3/4 of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.