Easy Chunky Mushroom Soup Recipe

If you’re craving a cozy, comforting meal that’s easy to whip up with pantry staples, this Chunky Mushroom Soup is just what you need! Made with canned cream of mushroom soup, fresh mushrooms, and hearty vegetables, it’s a simple one-pot wonder that delivers big flavor. Whether you’re warming up on a chilly day or just need a quick and filling meal, this homemade mushroom soup is creamy, chunky, and totally satisfying.

Why You’ll Love Chunky Mushroom Soup

• It’s full of rich, savory flavor. The combination of canned cream of mushroom soup and fresh mushrooms creates a deep, earthy taste that feels like it simmered for hours. The onions and carrots add a subtle sweetness that balances everything out. Every bite is bursting with cozy, homemade flavor.

• It’s incredibly easy to make. This recipe uses simple ingredients you probably already have on hand. Everything cooks in one pot with minimal prep. It’s perfect for busy weeknights or whenever you want something delicious without the fuss.

• It’s hearty and satisfying. Thanks to the potatoes, mushrooms, and carrots, this soup is thick and chunky enough to be a full meal. You don’t need anything fancy to feel full and comforted. It’s warm, filling, and just the right amount of creamy.

• It’s budget-friendly. Using a can of Campbell’s cream of mushroom soup makes this recipe affordable and convenient. The fresh veggies add nutrition and texture without raising the cost. It’s a great way to stretch ingredients and still enjoy a comforting dish.

• It’s easy to customize. You can add extra herbs, swap in different veggies, or even stir in cream or cheese for added richness. Whether you like it classic or with a twist, this soup is super flexible. It’s a great base recipe you’ll return to again and again.

Ingredients For Chunky Mushroom Soup

• 1 can Campbell’s cream of mushroom soup – Adds a creamy, savory base with rich mushroom flavor.
• 8 oz sliced mushrooms – Brings in texture and an extra boost of earthy mushroom taste.
• 1 small carrot, shredded – Adds a touch of sweetness and a pop of color to the soup.
• 1 onion, cut into small pieces – Gives a savory depth and blends perfectly with the creamy broth.
• 1 potato, cut into small cubes – Makes the soup extra hearty and filling with a soft, tender bite.
• 1 tablespoon butter – Used for sautéing and adds a rich, buttery flavor to the base of the soup.
• 1 teaspoon salt – Enhances all the flavors and helps bring everything together.
• 6 cups water – Thins out the soup to the perfect consistency while keeping it light and brothy.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Chunky Mushroom Soup

• Heavy-bottomed pot – Perfect for even cooking and simmering the soup without scorching.

• Measuring spoons – Ensures accurate seasoning and flavor balance.

• Measuring cups – Helps measure out water and other ingredients precisely.

• Spoon or spatula – Used for stirring and keeping ingredients from sticking to the bottom.

How To Make Chunky Mushroom Soup

Melt the butter in a heavy-bottomed pot over medium-high heat.  After it’s melted, add the shredded carrot and chopped onion and cook, stirring every minute, for 5 minutes.Add water and a can Campbell’s cream of mushroom soup.  Stir until well combined, then increase the heat to High and bring to a boil.
Add potato cubes, mushrooms and salt.  Bring to a boil again, then reduce heat to low and simmer for 30 minutes.

Serving Suggestions

• Serve this Chunky Mushroom Soup with a slice of crusty mini baguettes or a warm homemade dinner roll for dipping—perfect for soaking up every drop of that creamy broth.

• Sprinkle some freshly cracked black pepper or chopped parsley on top just before serving for a pop of color and flavor.

• Add a small burrata salad with a light vinaigrette to balance the richness of the soup and make it a complete meal.

• You can also serve it in a bread bowl for a fun and cozy presentation that’s perfect for entertaining or special occasions.

Tips For Success

• Sauté the carrots and onions thoroughly – Let them cook until soft and slightly golden to build a flavorful base. This brings out their natural sweetness and enhances the soup. Stir often to prevent burning or sticking.

• Use a heavy-bottomed pot – It distributes heat evenly and reduces the chance of burning the soup. Creamy or thick soups do best in this type of pot. If using a regular pot, stir more frequently during simmering.

• Dice the potatoes evenly and small – Small cubes cook faster and more uniformly. Large chunks may remain undercooked even after 30 minutes. Even sizing also improves the texture of the finished soup.

• Simmer gently, don’t boil hard – A low simmer helps the vegetables stay tender without falling apart. Boiling too hard can make the texture mushy. Simmering also allows the flavors to meld beautifully.

• Taste and adjust the seasoning – After simmering, you may want to add a little more salt or some black pepper. This final tweak ensures the flavor is just right. Optional: stir in a splash of cream for extra richness.

  Want to save this recipe?

  Just enter your email and I’ll send it right to you, plus great new recipes weekly!

• Let the soup cool slightly before serving – This gives it a chance to thicken and makes it easier to eat. It also helps the flavors settle and deepen. Serve hot for a satisfying, cozy meal.

Variations And Substitutions

• Swap out the vegetables – Don’t have carrots or potatoes? You can substitute with chopped celery, sweet potatoes, or even frozen mixed veggies. Bell peppers or zucchini also work well and add a pop of color and variety to the soup. Just keep the veggie pieces small so they cook evenly in the 30-minute simmer.

• Add protein for a heartier meal – You can stir in cooked, shredded chicken or leftover turkey after the soup has simmered. Diced ham or cooked bacon bits also add a smoky, savory element. If you’re vegetarian and want a protein boost, try adding canned white beans, lentils, or even tofu cubes.

• Make it vegan – Replace the butter with olive oil or vegan butter. Use a plant-based cream of mushroom soup (many stores now carry vegan versions), and make sure any added ingredients are dairy-free. You’ll still get a rich, delicious flavor without any animal products.

• Make it extra creamy – For a more luxurious texture, stir in a splash of heavy cream, half-and-half, or even sour cream at the end of cooking. You can also blend a portion of the soup (just a cup or two) and stir it back in to thicken it naturally. This adds body and a silky finish without changing the overall flavor.

• Herbs and spices – Add dried thyme, garlic powder, or a bay leaf for extra depth of flavor. Fresh herbs like parsley or chives make a lovely garnish. For a little heat, sprinkle in some crushed red pepper flakes. You can even add a splash of soy sauce or Worcestershire sauce for an umami boost.

• Use broth instead of water – Swap the 6 cups of water for vegetable or chicken broth to add more flavor without adding more work. Just be mindful of the salt content—reduce added salt if using a salty broth. Low-sodium broth is a great option if you’re watching your sodium intake.

Storage and Reheating

• Refrigerator – Let the soup cool completely, then transfer it to an airtight container.
  Store in the fridge for up to 4 days.
  The flavor gets even better after sitting overnight.

• Freezer – Pour cooled soup into a freezer-safe container, leaving room at the top for expansion.
  Label with the date and freeze for up to 3 months.
  Thaw overnight in the refrigerator before reheating.

• Reheating (Stovetop) – Pour soup into a pot and reheat over medium heat until hot.
  Stir occasionally and add a little water or broth if it’s too thick.

• Reheating (Microwave) – Place in a microwave-safe bowl and cover loosely.
  Heat in 1-minute intervals, stirring in between, until steaming hot.

Frequently Asked Questions

Can I use fresh mushrooms only and skip the canned soup?

Yes, you can use only fresh mushrooms, but you’ll need to replace the canned cream of mushroom soup with either a homemade version or add some cream and flour to thicken the soup. The canned soup provides a rich, creamy base, so if omitting it, consider adding extra seasonings for flavor.

Can I make this soup ahead of time?

Absolutely! This soup is perfect for meal prep. The flavors actually improve after sitting overnight in the fridge, making it even more delicious the next day. Just store it in an airtight container and reheat before serving.

How do I make this soup dairy-free?

To make it dairy-free, use a plant-based butter alternative and a dairy-free cream of mushroom soup. Many grocery stores now carry vegan versions of cream soups. Always check labels to ensure your substitutes are fully dairy-free.

Can I double this recipe?

Yes, you can easily double all the ingredients to make a bigger batch. Just make sure you’re using a large enough pot to hold everything comfortably. You may need to extend the simmering time slightly to ensure everything cooks evenly.

Can I use vegetable broth instead of water?

Definitely! Using broth adds more flavor. If you’re using a salted broth, consider reducing the amount of added salt to avoid over-seasoning.

What’s the best way to thicken the soup more?

If you want a thicker texture, mash a few of the potato chunks directly in the pot or blend a small portion of the soup and stir it back in. You can also stir in a spoonful of sour cream or a splash of heavy cream for added richness.

Is this soup gluten-free?

It depends on the ingredients you use. Most canned cream of mushroom soups contain flour, so check the label or use a certified gluten-free version. All other ingredients in the recipe are naturally gluten-free.

Other Easy Mushroom Recipes

Pork Chops with Mushroom Gravy – Tender pork chops are smothered in a rich, savory mushroom gravy that’s perfect for a comforting dinner.

Baked Portobello Mushrooms Stuffed – These hearty portobello mushrooms are baked to perfection and filled with a flavorful spinach and cheese mixture.

Vegetarian Mushroom Stroganoff – Creamy and satisfying, this meatless mushroom stroganoff is packed with flavor and comes together in just one pot.

Mushroom and Rice Skillet – This easy skillet meal combines mushrooms, rice, and your choice of ground meat for a quick, hearty dinner.

Baked Eggs with Spinach and Mushrooms – Wholesome and low carb, these baked eggs with sautéed spinach and mushrooms make the perfect healthy breakfast or brunch.

Pita Pizza with Mushrooms and Melty Cheese – Crispy pita bread is topped with mushrooms, veggies, and gooey melted cheese for a fast and fun homemade pizza.

Bowtie Pasta with Sausage, Zucchini, and Mushrooms – This colorful pasta dish is loaded with savory sausage, tender zucchini, and mushrooms for a flavorful family meal.

More Soup Recipes

• Dumpling Soup with Wontons
• Homestyle Chili Soup
• Beef and Vegetable Soup