The sizzle of butter hitting a hot pan, the earthy aroma of fresh mushrooms, that first swirl of silky cream—you know you’re in for something special. I can almost hear the rain tapping on the windows and smell the cozy, savory scent wafting from my kitchen every time I make this creamy mushroom soup recipe. It’s not just soup; it’s a warm hug in a bowl. When I first whipped up this recipe during a chilly autumn evening, I was simply craving comfort. What I didn’t expect was just how much depth and richness you can coax out of humble mushrooms with a little patience—and a good splash of cream.
I’ve tinkered with countless mushroom soup variations over the years, from the quick weekday fixes to the “let’s impress guests” versions. This one, though, became my gold standard after just a few tweaks. It’s pure, velvety, and bursting with the deep, umami flavor that only mushrooms can deliver. And here’s the kicker: you don’t need a pantry full of fancy ingredients or chef-level skills. Whether you’re looking for a hearty lunch, a family dinner, or something to impress your friends at your next gathering, this creamy mushroom soup recipe has you covered.
It’s perfect for busy families, vegetarians who want real flavor, or anyone searching for a comforting, restaurant-quality dish at home. Plus, it’s one of those recipes that seems to heal a rough day—spoon by spoon. I’ve made it for family get-togethers, chilly nights in, and even for picky eaters (who, by the way, went back for seconds). Trust me, after making this creamy mushroom soup recipe a dozen times, I know you’ll fall in love with it just like I did.
Why You’ll Love This Creamy Mushroom Soup Recipe
- Quick & Easy: Ready in about 40 minutes, so you get maximum comfort with minimal waiting. Honestly, this is my go-to when I’m short on time but still crave something homemade.
- Simple Ingredients: You probably have everything you need already—no fancy mushrooms or obscure spices required. I’ve even made it with basic white button mushrooms, and it still tastes amazing!
- Perfect for Any Occasion: Whether it’s a cozy weeknight dinner, a starter for a dinner party, or the star of a rainy day lunch, this soup fits right in. I love serving it with crusty bread for dipping—so satisfying.
- Crowd-Pleaser: This creamy mushroom soup recipe always gets rave reviews from both kids and adults. My niece (who claims to hate mushrooms) actually requests this soup now. No joke!
- Unbelievably Delicious: Silky, rich, and packed with mushroom flavor, every spoonful is pure comfort. The blend of cream and sautéed mushrooms creates a depth that makes you pause and savor each bite.
What really sets this creamy mushroom soup recipe apart is the method. I blend half of the sautéed mushrooms for a thick, smooth base, then stir in reserved mushrooms for texture—so you get the best of both worlds. The seasoning is just enough to let the mushrooms shine, but with a hint of garlic and thyme that brings everything together. And if you’re like me and grew up on canned mushroom soup, just wait—this homemade version is next-level. It’s lighter, fresher, and you control every ingredient.
This isn’t just another mushroom soup. It’s my best version, born from trial, error, and a lot of taste-testing. It’s food for the soul—whether you’re feeding yourself, your family, or a table full of friends. There’s something about a bowl of this soup that just makes everything feel a little bit better. Give it a try, and I bet you’ll agree.
What Ingredients You Will Need
This creamy mushroom soup recipe keeps things simple, with ingredients that work together to create a rich, layered flavor. Here’s what you’ll need, plus a few tips from my own kitchen adventures:
- Mushrooms (24 oz / 680 g, sliced) – I usually use a mix of cremini and white button mushrooms for depth. If you find shiitake or portobello, toss a handful in for extra flavor.
- Unsalted Butter (4 tbsp / 56 g) – For sautéing and that classic, rich base. If you’re dairy-free, use a vegan butter substitute.
- Olive Oil (2 tbsp / 30 ml) – Helps the butter not burn and adds its own subtle flavor.
- Yellow Onion (1 medium, diced) – Sweet and aromatic. You can use shallots for a milder flavor.
- Garlic (4 cloves, minced) – Adds warmth and depth. Don’t skip it!
- Fresh Thyme (1 ½ tsp, or ½ tsp dried) – Earthy and perfect with mushrooms. Rosemary works if you’re out of thyme.
- All-Purpose Flour (2 tbsp / 16 g) – For thickening. Use gluten-free flour if needed.
- Vegetable Broth (4 cups / 950 ml) – I go with low-sodium so I can control the seasoning. Chicken broth works if you’re not vegetarian.
- Heavy Cream (1 cup / 240 ml) – This is what makes it truly creamy. For a lighter soup, use half-and-half or a non-dairy alternative like coconut cream.
- Salt & Black Pepper (to taste) – Start with 1 tsp salt and ½ tsp pepper, then adjust.
- Lemon Juice (1 tsp, optional) – Just a splash brightens the flavor.
- Chopped Parsley (for garnish) – Not essential, but it looks and tastes fresh.
Ingredient tips: I always try to use the freshest mushrooms I can find. Avoid any that are slimy or have dark spots. Don’t be afraid to mix and match varieties—each brings a slightly different note to the soup. If you want to make it vegan, use plant-based butter and cream. Gluten-free? Swap the flour for a 1:1 gluten-free blend. I once accidentally used almond flour (don’t do that—it gets gritty), but oat flour works well in a pinch.
When it comes to broth, I’ve made this soup with homemade and store-bought. Honestly, a good store-bought low-sodium broth is perfectly fine. For an extra touch, add a pinch of nutmeg or a splash of white wine to the pan with the mushrooms. It’s little tweaks like these that make the recipe feel personal every time.
Equipment Needed
You don’t need a fancy kitchen to make this creamy mushroom soup recipe, but a few trusty tools will make your life easier. Here are my go-to items:
- Large Soup Pot or Dutch Oven – Big enough to hold all your ingredients and sturdy for even heat. I’ve used both stainless steel and enameled cast iron; both work great.
- Wooden Spoon or Silicone Spatula – For stirring and scraping up those tasty brown bits from the pan.
- Sharp Chef’s Knife – Slicing mushrooms is a breeze with a sharp blade. If you have a mandoline, it makes quick work of the job (just watch your fingers!).
- Cutting Board – Any sturdy one will do, but I find a large board gives you space to pile up all those mushrooms.
- Immersion Blender – My personal favorite for blending soups directly in the pot. If you don’t have one, a regular blender works—just be careful with hot liquids.
- Measuring Cups & Spoons – For accuracy. I sometimes eyeball the salt and pepper, but it’s best to measure at first.
- Ladle – For serving those hearty bowls.
If you’re missing a Dutch oven, a regular large pot will do. I’ve even made this soup in a deep skillet in a pinch—just take your time with the sautéing. Immersion blenders are a game changer for soups (and cleaning is a breeze), but a basic blender or even a food processor will work. Just blend in batches and take care not to overfill. Pro tip: After using your immersion blender, soak the blade end in warm soapy water for a minute and it’ll be way easier to clean!
Preparation Method
-
Prep the Mushrooms and Aromatics
Time: 10 minutes
Clean mushrooms with a damp paper towel—never soak, or they’ll get soggy. Slice them evenly (about ¼-inch thick). Dice the onion and mince the garlic. Gather your thyme and measure out your broth, cream, and flour so everything’s ready when you need it. -
Sauté the Mushrooms
Time: 10 minutes
Heat the butter and olive oil over medium-high in your soup pot. Add the mushrooms and a pinch of salt. Sauté until the mushrooms release their moisture and start to brown, about 7-8 minutes. Don’t rush this step—the flavor develops here! If the pan looks dry, add an extra splash of oil. -
Add Onion, Garlic, and Herbs
Time: 3 minutes
Add diced onion and cook until translucent, about 2-3 minutes. Stir in the minced garlic and thyme. Cook for 1 minute, just until fragrant. (Keep an eye—garlic can burn fast.) -
Sprinkle in the Flour
Time: 2 minutes
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste. The mixture will look a bit pasty—totally normal. -
Pour in the Broth
Time: 2 minutes
Slowly add the vegetable broth, stirring as you pour to avoid lumps. Scrape up any browned bits stuck to the bottom (that’s pure flavor!). -
Simmer
Time: 15 minutes
Bring to a gentle simmer (not a rolling boil) and cook for 10-15 minutes. The soup will thicken and the flavors will meld. Stir occasionally and check for any sticking on the bottom. -
Blend for Creaminess
Time: 3 minutes
Remove about half the mushrooms with a slotted spoon and set aside. Use an immersion blender to puree the soup in the pot until smooth. If using a countertop blender, blend in batches (careful—hot soup expands!). -
Add Cream and Reserved Mushrooms
Time: 2 minutes
Stir in the heavy cream and the reserved mushrooms. Simmer just until heated through, about 2 minutes. Taste and adjust salt and pepper. If you like a brighter flavor, stir in a splash of lemon juice now. -
Finish and Serve
Time: 2 minutes
Ladle soup into bowls and garnish with chopped parsley. Serve hot, with warm bread or crackers on the side. (Leftovers are even better the next day!)
Troubleshooting: If your soup is too thick, add a splash of broth. Too thin? Simmer uncovered for a few minutes. If it tastes flat, a pinch of salt or splash of lemon works wonders. If you accidentally over-blend, don’t stress—it’ll be extra smooth, just like a bisque. I’ve done it, and honestly, it’s still delicious.
Cooking Tips & Techniques
I’ve made this creamy mushroom soup recipe every which way, so let me save you some heartache with these tried-and-true tips:
- Don’t Overcrowd the Pan: Mushrooms need space to brown. If you pile them in, they’ll steam instead of caramelizing. Work in two batches if your pot is on the smaller side.
- Let Mushrooms Get Golden: That deep, nutty flavor comes from browning—don’t rush it. If you see liquid pooling, crank the heat a little or wait it out.
- Blend for Texture: I always reserve some mushrooms before blending so the soup’s not totally smooth. If you prefer a bisque, blend the whole batch. One time, I forgot and blended everything—still delicious, just different!
- Heavy Cream vs. Half-and-Half: Cream makes this soup ultra-rich, but half-and-half or coconut cream work well for lighter or dairy-free versions. Just note that non-dairy alternatives might make the soup thinner.
- Season Gradually: Salt in stages. Mushroom flavor intensifies as the soup cooks, so taste at the end before adding more salt or pepper.
- Troubleshooting Thin Soup: If your soup is too thin, mix 1 tablespoon of cornstarch with a little cold water and stir it in. Simmer for a few minutes—it’ll thicken right up.
- Multitask Like a Pro: While the soup simmers, prep your garnishes or toast some bread. I like to chop parsley and set out bowls to streamline serving.
Honestly, I’ve burned the mushrooms a few times by walking away. Lesson learned: stay close during that first sauté! And don’t be shy with the seasoning. Mushrooms love salt, and a pinch of nutmeg or dash of white wine at the end really lifts the whole dish.
Variations & Adaptations
This creamy mushroom soup recipe is endlessly flexible—perfect for tweaking to suit your mood, pantry, or dietary needs. Here are some of my favorite spins:
- Vegan Mushroom Soup: Use plant-based butter and coconut cream or cashew cream instead of dairy. Opt for gluten-free flour to keep things allergy-friendly. I’ve done this for vegan friends, and nobody missed the dairy.
- Chunky Veggie Variation: Add diced carrots and celery with the onion for extra color and nutrition. Sometimes I stir in fresh spinach at the end for a burst of green.
- Mushroom & Barley Soup: For a heartier meal, add ½ cup (90 g) of pearled barley after pouring in the broth. Simmer until tender. The barley soaks up flavor and makes the soup extra filling.
- Low-Carb/Keto: Use almond or coconut flour for thickening, and skip the flour entirely for a lighter, brothy soup. Heavy cream is already keto-friendly!
- Allergy Substitutions: Gluten-free flour works perfectly for thickening. For nut allergies, stick with dairy or coconut-based creamers.
- My Favorite Twist: Occasionally, I stir in a splash of dry sherry or white wine just before adding the broth. It adds a subtle, grown-up complexity that’s downright addictive.
Don’t be afraid to experiment. I once tossed in leftover roasted garlic and it took the soup to a whole new level. Whether you add wild mushrooms, swap the herbs, or skip the cream for a lighter broth, this recipe is forgiving and always delivers comfort.
Serving & Storage Suggestions
This creamy mushroom soup recipe is best enjoyed piping hot, straight from the pot. For presentation, I love to serve it in wide, shallow bowls with a swirl of extra cream, a sprinkle of parsley, and a few sautéed mushroom slices on top. If you’re feeling fancy, add crispy croutons or a side of garlic bread. A simple green salad makes a perfect pairing—and don’t forget a chilled glass of white wine or sparkling water.
For leftovers, let the soup cool completely before storing in an airtight container in the refrigerator. It’ll keep for up to 4 days. Over time, the flavors meld and deepen, so I sometimes think day-two soup tastes even better! If you want to freeze it, skip the cream until after reheating (dairy can separate when frozen). Simply thaw overnight in the fridge, then reheat gently on the stove, stirring in the cream at the end.
To reheat, warm gently over low heat, stirring often to prevent sticking. If the soup thickens too much in the fridge, just add a splash of broth or milk to loosen it up. And here’s a secret: leftover soup makes a killer base for risotto or pasta sauce the next day.
Nutritional Information & Benefits
This creamy mushroom soup recipe is not just comfort food—it’s packed with nutrients, too. Mushrooms are a great source of B vitamins, antioxidants, and potassium. Each serving (about 1 ½ cups) contains roughly:
- Calories: 260
- Protein: 6g
- Fat: 18g
- Carbohydrates: 17g
- Fiber: 3g
If you use half-and-half or a non-dairy creamer, you can lower the fat content. The soup is naturally vegetarian and easily made gluten-free. Allergens to watch: dairy and gluten (if using regular flour and cream). From a wellness perspective, I love that this soup fills you up without being heavy—it’s a great way to sneak more veggies into your day, too.
Conclusion
So there you have it—my creamy mushroom soup recipe, truly the ultimate comfort bowl. It’s easy, deeply flavorful, and endlessly adaptable to your tastes and needs. Whether you’re a seasoned home cook or just starting out, this soup is bound to become a favorite in your rotation. I love how it warms the soul and brings people together—honestly, nothing beats the smiles when I set this on the table.
Don’t be afraid to put your own twist on it—try different mushrooms, play with the herbs, or swap the cream for your favorite dairy-free option. I hope you enjoy it as much as my family and friends have over the years. If you try this recipe, I’d love to hear what you think! Leave a comment, share your variation, or pass it along to someone who needs a little comfort food magic.
Happy cooking, and remember—sometimes the simplest recipes bring the greatest joy. Grab your spoon, cozy up, and savor every bite!
Frequently Asked Questions
Can I make this creamy mushroom soup recipe vegan?
Absolutely! Just use plant-based butter and coconut or cashew cream instead of dairy. And swap the flour for a gluten-free blend if needed.
What kind of mushrooms work best in this soup?
I like a mix of cremini and white button mushrooms, but you can use whatever you have—shiitake, portobello, or even wild mushrooms for extra flavor.
How do I avoid a lumpy soup?
Sprinkle flour evenly and stir well before adding broth. Pour the broth in slowly, whisking as you go. Blending smooths out any tiny lumps, too.
Can I freeze creamy mushroom soup?
Yes, but it’s best to freeze before adding cream—dairy can sometimes separate. Thaw, reheat, and stir in the cream just before serving for the best texture.
What can I serve with creamy mushroom soup?
It’s perfect with crusty bread, garlic toast, or a simple green salad. For a heartier meal, serve alongside a grilled cheese or a roasted veggie sandwich.
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Creamy Mushroom Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy mushroom soup is a velvety, deeply flavorful comfort bowl made with simple ingredients and a blend of fresh mushrooms. It’s easy, adaptable, and perfect for cozy dinners, family gatherings, or impressing guests.
Ingredients
- 24 oz (680 g) mushrooms, sliced (cremini and white button recommended, or a mix including shiitake or portobello)
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 tsp fresh thyme (or 1/2 tsp dried thyme)
- 2 tbsp (16 g) all-purpose flour (use gluten-free flour if needed)
- 4 cups (950 ml) vegetable broth (low-sodium preferred; chicken broth optional if not vegetarian)
- 1 cup (240 ml) heavy cream (or half-and-half or non-dairy alternative)
- Salt & black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
- 1 tsp lemon juice (optional)
- Chopped parsley for garnish
Instructions
- Clean mushrooms with a damp paper towel and slice them evenly (about 1/4-inch thick). Dice the onion and mince the garlic. Gather thyme and measure out broth, cream, and flour.
- Heat butter and olive oil over medium-high in a large soup pot. Add mushrooms and a pinch of salt. Sauté until mushrooms release moisture and start to brown, about 7-8 minutes.
- Add diced onion and cook until translucent, about 2-3 minutes. Stir in minced garlic and thyme; cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to remove raw flour taste.
- Slowly add vegetable broth, stirring as you pour to avoid lumps. Scrape up any browned bits from the bottom.
- Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally.
- Remove about half the mushrooms with a slotted spoon and set aside. Use an immersion blender to puree the soup in the pot until smooth (or blend in batches in a countertop blender).
- Stir in heavy cream and reserved mushrooms. Simmer just until heated through, about 2 minutes. Taste and adjust salt, pepper, and add lemon juice if desired.
- Ladle soup into bowls, garnish with chopped parsley, and serve hot with bread or crackers.
Notes
For vegan soup, use plant-based butter and coconut or cashew cream. For gluten-free, use a 1:1 gluten-free flour blend. Don’t overcrowd the pan when sautéing mushrooms—work in batches if needed. Reserve some mushrooms before blending for texture. Add a splash of white wine or a pinch of nutmeg for extra depth. Soup thickens as it cools; thin with broth if needed. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 260
- Sugar: 5
- Sodium: 700
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 17
- Fiber: 3
- Protein: 6
Keywords: creamy mushroom soup, homemade mushroom soup, vegetarian soup, comfort food, easy mushroom soup, gluten-free option, dairy-free option, fall soup, winter soup, cozy recipes
