Easy Homemade Cream of Mushroom Soup

This Homemade Cream of Mushroom Soup with RealSweet onions is perfectly creamy and savory! Enjoy as is, or add it to your favorite casseroles and comfort foods. Recipe and photography by Food Wine Sunshine.

  • 2 tablespoons butter
  • 3 Baby Vidalia onions, diced (or approx. 2 cups diced sweet onions)
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 2 teaspoons dried thyme leaves
  • 1/2 cup dry red wine (Marsala wine would work as well)
  • 6 tablespoons all-purpose flour
  • 4 cups beef stock
  • 1-2 teaspoons salt, adjust to taste
  • 1/2-1 teaspoons black cracked pepper, adjust to taste
  • 2 beef bouillon cubes
  • 1 cup whole milk
  • (for garnish) Diced greens from Baby Vidalia onions
  1. Heat butter in a large pot or dutch oven over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  4. Add flour, stir well. Add stock, stir well and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and bouillon cubes.
  5. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  6. Reduce heat to low, stir in milk. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
  7. Top with diced greens from baby Vidalia before serving.

Note: This recipe freezes well. Make an extra batch to freeze for later use in your favorite casserole, or freeze individual portions to enjoy on a rainy day. :) 

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8 servings