Half-and-Half Creamed Mushroom Soup
A velvety mushroom soup enriched with half-and-half for a smooth, balanced creaminess without heaviness. This French-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs button mushrooms, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, sliced button mushrooms
- 3 tbsp unsalted butter
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp all-purpose flour
- 3 cups vegetable broth
- 1 cup half-and-half
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and 12 oz sliced button mushrooms, cooking for 7-8 minutes until mushrooms release their moisture and begin to brown at the edges.
- Step 3: Sprinkle 2 tbsp all-purpose flour evenly over the mushroom mixture and stir for 1 minute to cook out the raw flour taste.
- Step 4: Gradually pour in 3 cups vegetable broth while stirring continuously, then bring the mixture to a simmer and cook for 10 minutes until slightly thickened.
- Step 5: Reduce heat to low and stir in 1 cup half-and-half, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp fresh thyme leaves. Heat gently for 5 minutes without boiling until the soup is creamy and heated through.
- Step 6: Taste and adjust seasoning as desired before serving warm.
Frequently asked questions
How long does Half-and-Half Creamed Mushroom Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Creamed Mushroom Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep button mushrooms from drying out.
Can I substitute ingredients in Half-and-Half Creamed Mushroom Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Creamed Mushroom Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-and-Half Creamed Mushroom Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
