There is nothing quite like a bowl of Creamy Mushroom Soup to warm your soul and fill your kitchen with an irresistible aroma. This comforting dish brings together the earthiness of fresh mushrooms, the richness of cream, and a delicate blend of herbs, creating a silky texture that feels like a cozy hug in every spoonful. Whether you are looking for a simple starter or a satisfying meal on its own, this recipe will quickly become a cherished classic in your home cooking repertoire.

Creamy Mushroom Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients is the first step toward making your Creamy Mushroom Soup unforgettable. Each item plays its part — from adding depth and savoriness to enriching the soup’s smooth, luxurious texture.

Butter (2 tablespoons): Provides a rich base that brings out the natural sweetness of the onions and mushrooms.
Olive oil (1 tablespoon): Adds a subtle fruity note and helps to sauté the vegetables evenly.
Onion, diced (1 small): Offers a gentle sweetness that balances the earthiness of the mushrooms.
Mushrooms (1 lb, sliced): The star ingredient – cremini, button, or portobello all work beautifully for a hearty texture and umami punch.
Garlic, minced (2 cloves): Brings a fragrant warmth that enhances the overall flavor complexity.
Fresh thyme leaves (1 teaspoon) or dried thyme (½ teaspoon): Adds just the right herbal touch to complement the mushrooms.
Vegetable or chicken broth (4 cups): The liquid that carries all the flavors together, creating the soup’s base.
Heavy cream (1 cup) or half-and-half: Delivers the signature creaminess while softening the soup’s earthiness.
All-purpose flour (1 tablespoon, optional): A little helper for thickening the soup if you like yours extra velvety.
Salt and pepper to taste: Essential seasonings that balance and brighten the flavors perfectly.
Fresh parsley, chopped: A fresh, vibrant garnish that adds a lovely color contrast.
Optional: splash of white wine or sherry: Introduces a subtle depth and complexity that elevates the entire dish.

How to Make Creamy Mushroom Soup

Step 1: Sauté the Aromatics

Start by melting the butter and olive oil together in a large pot over medium heat. Adding the diced onion lets you build a flavorful foundation as it softens and turns translucent, releasing its natural sweetness. Toss in the minced garlic and thyme to infuse that warm, herby scent that hints at the deliciousness to come.

Step 2: Cook the Mushrooms

Next, add your sliced mushrooms to the pot. Take your time here — cooking them slowly allows the mushrooms to release their moisture, then caramelize into lovely golden brown morsels packed with rich flavor. If you’re feeling adventurous, a splash of white wine or sherry will deglaze the pot, lifting all those tasty browned bits from the bottom and adding a layer of depth you won’t forget.

Step 3: Thicken the Soup (Optional)

If you prefer a thicker texture, this is the moment to sprinkle the flour over the mushrooms, stirring it in well to combine. Cooking it for a couple of minutes helps remove any raw flour taste, ensuring your soup will be smooth and luscious once simmered.

Step 4: Add the Broth and Simmer

Pour in your chosen broth, then bring the pot up to a gentle simmer. Let it bubble away for 10 to 15 minutes, giving all those earthy, creamy flavors time to meld beautifully while the soup reduces slightly, intensifying the taste.

Step 5: Blend the Soup

For the iconic silky base of the Creamy Mushroom Soup, blend the soup until smooth with an immersion blender right in the pot; if you prefer a bit of texture, feel free to leave some mushroom chunks intact. Alternatively, transfer the soup to a blender in batches, then return it to the pot for the final steps.

Step 6: Add the Cream

Finally, stir in the heavy cream or half-and-half for a lighter finish, allowing the soup to warm through gently. Taste and season with salt and pepper, adjusting until it’s just right. That’s it — your soup is ready for serving!

How to Serve Creamy Mushroom Soup

Garnishes

Sprinkling fresh, chopped parsley over the top adds an inviting pop of green and a fresh note that perfectly complements the richness of the soup. You might also consider a light dusting of freshly grated Parmesan for an extra bit of savory decadence that melts beautifully into the warmth.

Side Dishes

This soup pairs wonderfully with crusty bread — think a warm baguette or a slice of sourdough to soak up every luscious bite. A crisp side salad with a tangy vinaigrette also provides a lovely contrast, balancing the creaminess with some refreshing crunch.

Creative Ways to Present

For a charming twist, serve the soup in mini bread bowls for instant rustic elegance. You can also drizzle a bit of truffle oil or add sautéed mushroom slices on top as a garnish for an upscale touch that will wow guests and family alike.

Make Ahead and Storage

Storing Leftovers

Your Creamy Mushroom Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. It’s perfect for busy days when you need comforting food fast.

Freezing

This soup freezes well, making it an ideal make-ahead meal. Let it cool completely before transferring it into freezer-safe containers. When properly frozen, it retains its delightful taste and texture for up to 2 months, allowing you to enjoy homemade comfort anytime.

Reheating

Gently warm your soup on the stove over low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if it thickens too much after chilling or freezing. Avoid boiling to keep the cream from separating, ensuring every spoonful stays velvety smooth.

FAQs

Can I use different types of mushrooms for this soup?

Absolutely! While cremini, button, and portobello mushrooms are excellent choices, you can experiment with shiitake, oyster, or even wild mushrooms for unique flavors and textures. Just be mindful that some varieties might require slight adjustments in cooking time.

Is there a dairy-free version of this Creamy Mushroom Soup?

Yes, you can swap the butter for olive oil and use coconut milk or cashew cream instead of heavy cream to keep the soup creamy while keeping it dairy-free. These options add their own delicious character while maintaining that luscious texture.

What can I substitute for the flour if I want a gluten-free soup?

For a gluten-free alternative, try using a cornstarch slurry or arrowroot powder to thicken the soup. Mix them with a little cold water before adding to avoid lumps, and add during the simmering step for a perfectly thickened soup.

Can I make this soup ahead of time for a dinner party?

Definitely! This soup actually tastes even better the next day as the flavors continue to develop. Prepare it a day in advance, store it in the fridge, and simply reheat gently before serving. It makes entertaining that much easier and more enjoyable.

Is it necessary to blend the soup completely smooth?

Not at all! Blending is a matter of personal preference. Some like their Creamy Mushroom Soup completely silky, while others prefer leaving small mushroom pieces for extra texture. Either way, it will be delicious.

Final Thoughts

If you’re looking to create a dish that’s warming, velvety, and brimming with flavor, this Creamy Mushroom Soup recipe is sure to become a beloved favorite in your kitchen. Easy to make yet impressive to serve, it’s the kind of comforting meal you’ll want to savor again and again. So go ahead, gather those simple ingredients and dive into a bowl of pure, cozy satisfaction!

Creamy Mushroom Soup Recipe

Print Recipe

★★★★★

5.3 from 12 reviews

This Creamy Mushroom Soup is a rich and comforting dish featuring sautéed mushrooms and onions simmered in a flavorful broth, then blended to a smooth, velvety texture and enriched with cream. Perfect as a cozy appetizer or light meal, it balances earthy mushroom notes with a hint of fresh thyme and a touch of garlic, garnished with fresh parsley for a bright finish.

Author: zara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Sautéing, Simmering, Blending
Cuisine: American, European
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Mushrooms

1 lb mushrooms (cremini, button, or portobello), sliced

Liquids

4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half for a lighter version
Optional: a splash of white wine or sherry for extra depth of flavor

Thickening Agent

1 tablespoon all-purpose flour (optional, for thickening)

Seasonings and Garnish

Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and fresh or dried thyme and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes until mushrooms release their moisture and become soft and browned. For extra flavor, optionally deglaze the pot with a splash of white wine or sherry, scraping up browned bits.
Thicken the Soup (Optional): If a thicker soup is desired, sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to eliminate the raw flour taste, allowing the flour to incorporate and help thicken the broth.
Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Let cook gently for 10-15 minutes to develop flavors and reduce the soup slightly.
Blend the Soup: Use an immersion blender in the pot to blend the soup until creamy, leaving some texture if preferred. Alternatively, transfer in batches to a regular blender and then return to the pot.
Add the Cream: Stir in the heavy cream or half-and-half and cook for an additional 3-5 minutes until heated through. Adjust salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a sprinkle of grated Parmesan if desired.

Notes

Use a mix of mushroom varieties for a deeper flavor profile.
For a lighter soup, substitute heavy cream with half-and-half or a plant-based cream alternative.
The soup can be made in advance and reheated gently on the stovetop.
The optional flour thickens the soup but can be omitted for a thinner broth.
Adding white wine or sherry enhances the umami depth but can be skipped if preferred.
Garnish with fresh parsley or thyme for a fresh herbal note.