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Hearty Skillet Mushroom Soup

​This creamy mushroom soup recipe is a special favorite of mine.  When I was growing up, my mom would buy the canned cream of mushroom soup and I  loved it.  But the homemade version is so easy and soooooo much better tasting because its homemade :).  It's just onions and mushrooms, flour, veggie broth, milk, and a couple simple seasonings and you have a skillet of deliciousness.

Course Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Carrie Tyler


  • 10 oz White button mushrooms Sliced
  • 1 Yellow onion, Small or ¾ cup diced
  • 1 Tsp Coconut Oil or I like to use the spray to coat the pan
  • 2 Tbls all purpose flour
  • 1 tsp dried oregano
  • 1 cup Vegetable broth
  • 1 cup 1% Lowfat milk any fat content will do
  • ½ tsp salt
  • ½ tsp ground black pepper
  • Chives for garnish


  1. Dice onion and add to a large pre-heated skillet with 1 teaspoon coconut oil. Stir and reduce heat to medium so the onions don’t burn.
  2. To the skillet, add the sliced button mushrooms and sauté them until browned and soft, about 6-8 minutes.

  3. Turn off heat and transfer mushrooms to a mini food processor. Pulse to get the mushrooms chopped into various sizes…tiny, small, and medium pieces for various textures in the soup, but mostly you want tiny and small.
  4. Scoop the blended mushrooms back into the skillet and turn the heat back up to medium. Add 2 tablespoons all purpose flour to the mushrooms and stir to combine. Cook for a minute, stirring to cook some of the raw flour taste off.
  5. Then add in 1 cup milk and mix until thickened. Add another cup of broth and stir until a thick soupy consistency. This makes a pretty thick soup, so simply add more broth if you want to thin it out.
  6. Scoop into a bowl and garnish with chives.