Soups & Stews
Creating Betty Crocker-style mushroom soup from scratch delivers that signature velvety texture and earthy depth you crave in every spoonful. The secret lies in proper liquid reduction and a creamy base that coats every ingredient without turning greasy.
I’ve perfected this version after testing countless variations—this one stays true to the brand’s iconic flavor while offering restaurant-quality results at home.
The foundation of great mushroom soup begins with sautéing onions and garlic until fragrant, then adding mushrooms to develop their natural umami. A roux made with butter and flour creates the thickening base, while chicken broth provides depth.
What sets this apart is the thyme and a touch of cream, which transform the soup into something luxurious yet simple to prepare in under an hour.
By the time you’re done, you’ll have a velvety soup with tender mushrooms suspended in a rich, creamy broth that’s neither too heavy nor too thin. The earthy thyme notes shine through, balancing the creaminess perfectly.
This is the kind of soup that warms you from the inside out—ideal for chilly evenings or as a comforting starter for any meal.
Serve it as-is for a classic presentation, or top with crispy bacon bits and fresh parsley for added texture. The best part? Leftovers reheat beautifully, making it perfect for meal prep. Let’s get cooking!
Ingredients for betty crocker mushroom soup
Gather these classic ingredients for velvety mushroom soup with that iconic Betty Crocker richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 3 cloves | Peeled, minced finely |
| White Mushrooms 🍄 | 16 oz | Cremini or button, sliced |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tsp | For garnish, optional |
| Crispy Bacon Bits 🥓 | 2 tbsp | Store-bought or homemade |
The butter and flour make all the difference here—European-style butter gives the best flavor, but any unsalted works. For the mushrooms, cremini or baby bella add deeper umami than white buttons, but they’re pricier. I always grab mine from the fresh produce section and slice them just before cooking to keep them crisp. The chicken broth should be low-sodium; Swanson or Pacific Foods are my go-tos for quality. Fresh thyme is ideal, but if you’re using dried, reduce to one-third the amount—it’s way more concentrated.
No heavy cream? Half-and-half or whole milk works in a pinch, though the texture won’t be as luxurious. Short on thyme? Dried thyme or even a bay leaf adds depth—just remember to remove the bay leaf before serving. The bacon bits are optional, but they add that crunchy contrast that makes it feel extra special. For the flour, King Arthur or Gold Medal brands blend smoothly. If you’re making this ahead, skip the bacon and parsley until serving—they’ll stay fresher longer.
This soup tastes even better the next day—the flavors meld beautifully when reheated gently. Store in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. I like to portion it into individual containers so I can grab a bowl straight from the fridge. The bacon bits and parsley? Add those right before serving so they stay crisp. If you’re meal prepping, hold off on the cream until reheating—it separates when cold.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’ve got nothing but basics—just butter, onions, mushrooms, and flour. No fancy ingredients, no last-minute grocery runs. The roux alone turns this into something restaurant-worthy without trying.
- Umami Bomb: That moment when the mushrooms caramelize in the butter? Chef’s kiss. The garlic and onions deepen into something rich, while the flour thickens it just enough to coat every spoonful—creamy but not heavy, savory without being boring.
- Leftovers That Beg: Make a double batch and thank me later. This soup tastes even better the next day, especially when reheated with a splash of milk or a sprinkle of cheese. My kids fight over the last bowl—yes, even the picky ones.
- Weeknight Hero: Twenty minutes from start to finish, and it’s the one dish that actually feels like you put effort in. No chopping like a salad or fussy techniques—just melt, sauté, simmer. Perfect when you’re exhausted but still need to feed the family.
Step-by-step instructions for Betty Crocker mushroom soup
This velvety mushroom soup delivers restaurant-quality depth with earthy thyme and rich creaminess.
Develop a Rich Roux for Flavor Foundation
Melt the 0.5 cup unsalted butter in a heavy-bottomed pot over medium heat. Once fully melted and foaming subsides, immediately whisk in the 0.25 cup all-purpose flour to form a smooth paste. Cook this roux for 3-4 minutes, stirring constantly, until it turns a light golden brown and smells nutty—this indicates the raw flour flavor has fully cooked out.
I press down gently on the roux with a wooden spoon during the first minute to prevent lumps from forming. The roux should thicken noticeably and coat the back of a spoon when you lift it. This step is crucial—it forms the flavor base that prevents your soup from being bland. If it darkens too quickly, reduce the heat slightly to avoid burning.
Sauté Aromatics Until Deeply Fragrant
Add the 1 whole yellow onion and 3 cloves garlic cloves to the roux, stirring to coat them evenly. Cook over medium heat for 5-6 minutes until the onions soften and begin to caramelize at the edges. The garlic should be fragrant but not browned—this ensures sweetness rather than bitterness.
Here's where it gets good: add the 16 oz sliced white mushrooms and cook for another 8-10 minutes until they release their moisture and begin to brown. Stir occasionally to prevent sticking. You'll notice the mushrooms shrink slightly as they cook down, concentrating their umami flavor. This step builds the earthy depth that makes this soup so satisfying.
Deglaze and Build the Broth Base
Slowly pour in the 4 cups chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 15-20 minutes. This allows the flavors to meld while the soup thickens slightly from the roux.
I like to taste the broth at this stage—it should be rich and savory, with the mushrooms' earthy notes developing. If it's too thin, simmer uncovered for another 5 minutes to reduce it further. The soup should coat the back of a spoon but still be pourable. This is the perfect moment to add the 1 tbsp fresh thyme and 1 tsp salt, stirring well to distribute the flavors.
Finish with Cream and Seasoning
Reduce heat to low and gently whisk in the 0.5 cup heavy cream. Simmer for 3-4 minutes until the soup reaches your desired consistency—it should be velvety but still smooth enough to pour. Add the 0.5 tsp black pepper and taste again, adjusting seasoning if needed. The cream adds luxurious richness while balancing the earthy mushrooms.
For that final touch, stir in the 2 tbsp crispy bacon bits and 1 tsp dried parsley. The bacon adds smoky depth while the parsley brightens the dish. Let the soup sit off heat for 5 minutes before serving—this allows the flavors to fully meld. Ladle into bowls and serve immediately with crusty bread to soak up every last drop of that creamy goodness.
Pro Tips For Making Betty Crocker Mushroom Soup
- Sweat the Onions Slow: Betty Crocker’s recipe calls for sautéing onions in butter, but I’ve learned the hard way—don’t rush this. Cook them over medium-low heat for 8-10 minutes until they’re soft, golden, and smell like caramel. Rushing turns them mushy and dulls the whole soup’s depth.
- Slice Mushrooms Thin: The recipe might say "chop," but thin, even slices (about 1/8-inch thick) cook faster and blend better into the roux. Thick chunks stay chewy—no one wants that texture in a creamy soup. Use a sharp knife or mandoline if you’re impatient.
- Whisk the Roux Aggressively: When you add flour to the butter, whisk like you mean it for 2-3 minutes before adding liquid. This step builds flavor and prevents lumps. I used to skip it, and my soup always tasted flat—now it’s rich and velvety every time.
- Simmer, Don’t Boil: After adding broth, keep the heat at a gentle simmer (tiny bubbles, not a rolling boil). Boiling can break the roux and make the soup grainy. Let it cook uncovered for 10 minutes to thicken properly—your future self will notice the difference.
Make-ahead tips for this betty crocker mushroom soup
Prep Ahead for Smooth Cooking
Chop all your vegetables—1 onion, 3 garlic cloves, and 16 oz mushrooms—and store them in a sealed container in the fridge for up to 3 days.
This saves 20 minutes of prep time when you're ready to cook. I keep the mushrooms separate until just before sautéing to maintain their texture. 🧅
Freezer-Friendly Base
Make the roux and sautéed aromatics ahead of time, then store them in an airtight container in the freezer for up to 1 month. When you're ready to finish the soup, simply thaw the base, add the broth, and proceed with the remaining steps.
This is especially useful for busy weeknights—just reheat and add fresh ingredients.
Cream Separation Fix
If you're prepping this soup for later, hold off on adding the 0.5 cup heavy cream until reheating. The cream tends to separate when cold, but whisking it in while warm ensures a silky texture.
I also recommend reheating the soup gently on low heat or in the microwave at 50% power to prevent curdling.
Portion for Perfection
Divide the finished soup into individual quart-sized containers before storing. This makes it easy to grab a single serving straight from the fridge, and the portions reheat beautifully. I like to add the bacon bits and parsley fresh when serving to keep them crisp.
For extra convenience, freeze portions in ziplock bags with 1 inch headspace for easy reheating. ❄️
Flavor Boost After Reheating
After reheating, taste and adjust seasoning—this soup often needs a pinch more salt or black pepper after sitting. A splash of heavy cream (about 1 tbsp) can also restore richness if the texture seems too thin. The flavors actually deepen overnight, making it taste even better the next day.
Garnish Like a Pro
Keep your garnishes separate until serving. Store the bacon bits in a small container and the dried parsley in an airtight spice jar. This ensures they stay crisp and fresh.
For an extra touch, toast 2 tbsp breadcrumbs in a dry pan until golden, then sprinkle them on top just before serving for added texture.
Nutrition facts
Frequently asked questions
Can I make this mushroom soup without heavy cream?
For a lighter version, substitute the 0.5 cup heavy cream with 0.5 cup whole milk or 0.25 cup half-and-half. The texture will be slightly thinner but still creamy. For extra richness, stir in 2 tablespoons sour cream at the end instead. The soup will still taste delicious—just less velvety.
How do I prevent my mushroom soup from getting too thick?
If your soup thickens too much during cooking, simply whisk in 1-2 tablespoons warm water or broth to reach your desired consistency. For extra insurance, don't over-reduce the broth in Step 3—keep it simmering uncovered for 15 minutes max. The roux will naturally thicken the soup, but you can always thin it later.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for 4-5 days. For freezing, portion into individual containers and freeze for up to 3 months. Always hold off on adding cream until reheating—it separates when cold. When reheating, warm gently on low heat or microwave at 50% power to maintain that creamy texture.
Can I use dried mushrooms instead of fresh?
Yes, but the flavor will be more intense. Use 2 tablespoons dried mushrooms (about 0.5 oz) and soak them in 1 cup warm water for 20 minutes before adding to the soup. Strain and reserve the soaking liquid to use in place of some broth. Fresh mushrooms give a more delicate flavor, but dried works in a pinch.
Why does my soup taste bland?
Bland flavor usually comes from under-seasoning or not developing the aromatics enough. Make sure to cook the onions and garlic until deeply fragrant (5-6 minutes) and mushrooms until browned (8-10 minutes). Taste before adding salt—you may need an extra 0.5 tsp. A pinch of Worcestershire sauce or 1 tbsp soy sauce can also add umami depth.