Easy Homemade Cream of Mushroom Soup

What meal is best for the cold weather? This Homemade Cream of Mushroom Soup with sweet onions is perfectly creamy and savory! Enjoy as is, or add it to your favorite casseroles and comfort foods to keep you warm and full. Recipe and photography by Food Wine Sunshine.

  • 2 Tbsp butter
  • 2 cups diced sweet onions
  • 4 cloves of garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 2 tsp dried thyme leaves
  • ½ cup dry red wine (Marsala wine would work as well)
  • 6 Tbsp all-purpose flour
  • 4 cups beef stock
  • 1 to 2 tsp salt, adjust to taste
  • ½ to 1 tsp black cracked pepper, adjust to taste
  • 2 beef bouillon cubes
  • 1 cup whole milk
  • diced greens from Baby Vidalia onions, for garnish
  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 to 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 sweet onions 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. :) 

If you like this recipe, try our Lasagna Roll-ups with Sweet Onions!

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8 servings