The first time I made creamy mushroom soup from scratch, the aroma sent my whole family drifting into the kitchen before I’d even finished stirring. There’s something about simmering mushrooms, garlic, and onions in butter that just fills the house with pure coziness. Maybe you know that feeling—the kind where you can’t help but sneak a taste right out of the pot. Honestly, this creamy mushroom soup recipe has become my go-to for chilly evenings, lazy Sundays, or, let’s face it, anytime I want a hug in a bowl.
I stumbled upon this version years ago when I was trying to impress my then-boyfriend (he’s now my husband, so, you know, it worked). What I love is how it turns basic ingredients into something luxurious without any fuss. Mushrooms aren’t just earthy and satisfying—they soak up flavor like a sponge, and when you blend them with cream, you get a velvety texture that’s hard to resist. Plus, this recipe comes together in about 30 minutes. No need for fancy equipment or hard-to-find ingredients!
Whether you whip this up for a weeknight dinner or as a starter for a dinner party, it’s always a hit. I’ve tested so many versions over the years, tweaking the mushrooms, experimenting with herbs, and trying both dairy and non-dairy options. This is the one I keep coming back to because it just nails that classic creamy mushroom soup experience—comforting, rich, and nourishing. So if you’re looking for a creamy mushroom soup recipe that’s easy, homemade, and sure to become a family favorite, you’re in the right place!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Quick & Easy: Ready in just about 30 minutes—perfect when you want comfort food without a long wait.
- Simple Ingredients: No need to hunt down rare mushrooms or specialty stocks; everything is probably in your kitchen right now.
- Perfect for Any Occasion: Cozy up with a bowl on a rainy night, serve it as a starter for a fancy meal, or bring it to a family lunch. It fits everywhere (trust me—my in-laws ask for it every time they visit).
- Crowd-Pleaser: Even my picky eater nephew digs in for seconds. The smooth texture and deep flavor win over adults and kids alike.
- Unbelievably Delicious: The combination of sautéed mushrooms, a touch of garlic, and rich cream makes this soup taste like something straight out of a cozy bistro.
This isn’t just another creamy mushroom soup recipe. The secret is in the way you brown the mushrooms before adding any liquid—this step gives a depth of flavor you can’t get from canned soup. I also love blending half the soup for a velvety finish while leaving the rest chunky (so every spoonful is satisfying). And honestly, it’s the little things—like a splash of sherry or a sprinkle of fresh herbs—that take it to the next level.
For me, this soup is more than just a meal—it’s a pause in a hectic day, a way to warm your hands and your heart. It’s the kind of comfort food that’s both nourishing and a little bit indulgent. Whether you’re a beginner in the kitchen or have years of experience, you’ll find this recipe forgiving, flexible, and always a hit. Try it once, and you’ll see why my family begs for it every fall and winter!
Ingredients Needed for Creamy Mushroom Soup
This creamy mushroom soup recipe uses everyday ingredients to create a rich, velvety texture and bold, savory flavor. Don’t worry if you’re missing one or two things—there are plenty of easy swaps and substitutions!
- Fresh mushrooms (16 oz / 450 g, sliced): Button, cremini, or baby bella all work well. Mixing a few varieties gives the soup a deeper, more complex flavor. (Portobello adds extra earthiness!)
- Unsalted butter (3 tbsp / 42 g): For sautéing and adding that classic richness.
- Olive oil (1 tbsp / 15 ml): Helps prevent burning and adds a hint of fruitiness.
- Yellow onion (1 medium, diced): The base of the soup—sweet and mellow.
- Garlic (3 cloves, minced): Essential for that irresistible aroma.
- Fresh thyme (1 tsp, chopped, or 1/2 tsp dried): Adds a subtle herbal note. (Rosemary or parsley can work in a pinch!)
- All-purpose flour (2 tbsp / 16 g): Thickens the soup. For gluten-free, use a 1:1 GF blend or cornstarch slurry.
- Vegetable broth (4 cups / 950 ml): Use low-sodium for better control over seasoning. Chicken broth is fine if you’re not vegetarian.
- Heavy cream (1 cup / 240 ml): Makes the soup luxuriously creamy. For a lighter option, use half-and-half or coconut cream (for dairy-free).
- Salt and black pepper (to taste): Start with 1/2 tsp salt and 1/4 tsp pepper, then adjust.
- Optional: Dry sherry (2 tbsp / 30 ml): Adds a hint of sweetness and depth. You can skip it, but I love the complexity it brings.
- Optional: Fresh parsley (for garnish): A sprinkle of green always brightens up the bowl!
Ingredient Tips & Substitutions:
If you can, try to get mushrooms that are firm and dry—avoid any slimy or wrinkled ones. I often grab a mix of cremini and shiitake for maximum flavor, but plain white button mushrooms will absolutely do the trick. For a dairy-free version, swap butter for vegan margarine and cream for unsweetened coconut cream (just be sure it’s the thick kind from a can). If you want even more umami, toss in a handful of dried porcini mushrooms—just soak them in hot water and add both the mushrooms and the liquid (strained) to the soup.
Equipment Needed
- Large soup pot or Dutch oven: I use my trusty enameled Dutch oven, but any heavy-bottomed pot will work. If you’re using a thinner pan, keep the heat moderate to avoid scorching.
- Sharp chef’s knife and cutting board: For prepping mushrooms and onions. A mushroom brush comes in handy for cleaning, but a damp paper towel works too.
- Wooden spoon or spatula: For stirring and scraping up those delicious brown bits.
- Measuring cups and spoons: Accurate measurements help keep the soup consistent every time.
- Immersion blender or countertop blender: An immersion blender is my favorite—less mess, more control. No blender? You can mash some mushrooms with a potato masher for a rustic texture.
- Ladle: Makes serving so much easier.
- Soup bowls: Preferably wide and shallow to show off the creamy texture.
Don’t worry if you’re missing a few specialty items. I once made this soup in a regular saucepan and blended it in batches using a mason jar and stick blender—it worked! Just be careful with hot liquids in a countertop blender; blend in small batches and vent the lid slightly. For easy clean-up, soak your pot right after serving. If you’re on a budget, skip the Dutch oven—just use your biggest, sturdiest pot.
Preparation Method: How to Make Creamy Mushroom Soup
- Prep the mushrooms and veggies (5 minutes):
Wipe mushrooms clean (don’t rinse—mushrooms soak up water fast!). Slice thinly. Dice the onion and mince the garlic. If using fresh thyme, strip leaves from stems. - Sauté the mushrooms (7-8 minutes):
In your large soup pot or Dutch oven, melt 3 tbsp (42 g) butter with 1 tbsp (15 ml) olive oil over medium-high heat. Add the sliced mushrooms in a single layer. Let them cook undisturbed for 2-3 minutes to brown, then stir and cook for another 4-5 minutes, until golden and their moisture has mostly evaporated. If you overcrowd the pan, work in batches for best browning. The smell at this stage is pure bliss! - Add onions, garlic, and herbs (3 minutes):
Reduce heat to medium. Toss in the diced onion and cook, stirring, for about 2 minutes until softened. Add minced garlic and thyme; cook another 1 minute. Don’t let the garlic brown—it can turn bitter. - Deglaze with sherry (optional, 1 minute):
Pour in 2 tbsp (30 ml) dry sherry, scraping up any brown bits from the bottom. Let it bubble away for a minute. If skipping sherry, just add a splash of broth to help deglaze. - Stir in flour (1 minute):
Sprinkle 2 tbsp (16 g) flour over the veggies. Stir constantly for about 1 minute to cook out the raw flour taste. The mixture will look pasty—don’t worry, that’s perfect. - Add broth and simmer (10 minutes):
Gradually pour in 4 cups (950 ml) vegetable broth, stirring to avoid lumps. Bring to a gentle simmer. Reduce heat and cook uncovered for about 10 minutes, letting the flavors meld. If you like a thicker soup, simmer for a few extra minutes. If it gets too thick, just add a splash more broth. - Blend for creamy texture (3 minutes):
Use an immersion blender to puree about half the soup right in the pot—this gives a creamy base but leaves some chunky mushrooms for texture. Or, transfer half the soup to a blender, puree, then return to the pot. (Careful—hot liquids expand in blenders!) - Stir in cream and finish (2 minutes):
Lower the heat and pour in 1 cup (240 ml) heavy cream. Stir gently and heat until just warmed through (don’t boil, or the cream might separate). Taste and adjust salt and pepper as needed. I usually add another pinch of salt at this stage. - Serve and garnish (1 minute):
Ladle the soup into bowls. Top with chopped fresh parsley or a swirl of cream if you like. Grab a crusty piece of bread and dig in!
Troubleshooting: If your soup is too thin, let it simmer uncovered a bit longer. Too thick? Add more broth or a splash of milk. Soup looking dull? A squeeze of lemon juice or dash of soy sauce can add a bright finish. And if you accidentally burn the bottom, don’t scrape it—just pour off the good soup and keep going. We’ve all been there!
Cooking Tips & Techniques for Creamy Mushroom Soup
After making creamy mushroom soup more times than I can count, I’ve picked up a few tricks (and, honestly, learned from plenty of mistakes along the way):
- Don’t rush the mushroom browning: Letting mushrooms sit undisturbed helps them caramelize. If you stir too often or crowd the pan, they’ll steam instead and lose flavor.
- Layer your seasoning: Add a little salt when you start cooking mushrooms, then adjust again after adding broth and cream. This keeps the flavors balanced.
- Use a mix of mushrooms: Combining cremini, shiitake, or even a handful of dried porcini gives a richer result. I tried all-white mushrooms once—still tasty, but not quite as “wow.”
- Watch the cream: Add it at the end and don’t let the soup boil after. Boiling can cause separation (not the end of the world, but it won’t look as silky).
- Blending technique: Immersion blenders are the safest with hot soup. If using a countertop blender, do small batches and loosen the lid to let steam escape. (I once had soup splatter everywhere—lesson learned!)
- Multitasking: While the soup simmers, prep your garnishes or slice bread for serving. It makes the whole meal feel fancier.
- For consistent results: Measure your ingredients (especially flour and liquid), and taste as you go. Small tweaks make a big difference.
Honestly, the biggest mistake I made early on was using cold broth straight from the fridge—adding it in slowly and at room temperature gives you a smoother soup. And if you want to impress, finish with a drizzle of truffle oil or a sprinkle of parmesan. It’s the little touches that make homemade soup extra special!
Variations & Adaptations
One of the things I love about this creamy mushroom soup recipe is how easy it is to customize. Here are some of my favorite twists and substitutions:
- Dairy-Free or Vegan: Use vegan butter or olive oil, swap the cream for full-fat coconut milk or cashew cream, and check that your broth is plant-based. The soup still comes out rich and luscious (I’ve made it for my vegan cousin—she was obsessed!).
- Gluten-Free: Replace the all-purpose flour with a gluten-free blend, or use 1 tbsp (8 g) cornstarch dissolved in 2 tbsp (30 ml) cold water. Add the slurry after the broth, simmer, and watch the soup thicken up like magic.
- Herb Swaps: Try rosemary, tarragon, or even sage instead of thyme for a different flavor profile. Fresh dill at the end is lovely, too.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some gentle heat.
- Chunky Style: Skip the blending step entirely if you prefer a rustic, chunky mushroom soup. It’s all about your texture preference!
- Protein Boost: Stir in shredded cooked chicken, white beans, or cooked quinoa for added protein and heartiness.
My personal favorite? I sometimes add a handful of baby spinach right at the end—just until wilted. It adds color and a fresh, green flavor that balances the richness. Feel free to get creative and make this creamy mushroom soup recipe your own!
Serving & Storage Suggestions
Serving: This soup is best enjoyed hot, straight from the pot. Ladle it into wide bowls so you can see the creamy texture and those gorgeous mushroom slices. Top with a swirl of cream, freshly cracked pepper, and a sprinkle of parsley or chives. For the ultimate comfort experience, serve with crusty bread or warm garlic toast. If you’re feeling fancy, pair it with a crisp green salad or a light white wine.
Storage: Let any leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen overnight—so it’s fantastic for meal prep!
Freezing: This creamy mushroom soup recipe freezes well for up to 2 months. Just remember, the texture may change slightly with the cream (sometimes it separates a bit, but a gentle reheat and stir brings it back together). For best results, freeze before adding the cream and stir it in after reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk. Avoid boiling after adding cream to keep it silky smooth.
Pro tip: The soup’s flavor gets even better after a day in the fridge—so don’t be afraid to make it ahead!
Nutritional Information & Benefits
This creamy mushroom soup recipe is not only delicious, but it also comes with some solid nutritional perks. Mushrooms are low in calories and fat but packed with fiber, vitamins B and D, and antioxidants. A typical serving (about 1 cup) provides:
- Calories: About 170
- Protein: 4g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
Because of the cream and butter, this soup isn’t exactly low-fat, but you can easily lighten it up with half-and-half or a plant-based alternative. It’s naturally gluten-free with a simple swap, and vegetarian or vegan if you use the suggested substitutions. Just a heads-up: there’s dairy (cream, butter) and potential gluten (flour) unless you use the alternatives. Personally, I love that this soup fills you up without feeling heavy—plus, those mushrooms give a nice boost to your immune system!
Conclusion
If you’re looking for a comforting, homemade dish that feels like a warm hug, this creamy mushroom soup recipe is absolutely worth adding to your rotation. It’s easy, adaptable, and always gets rave reviews—whether you’re cooking for yourself, your family, or a crowd. With simple steps and a few kitchen staples, you’ll have a pot of soul-soothing goodness on the table in just 30 minutes.
I always come back to this recipe whenever I need a little extra comfort or want to share a meal that feels special without being complicated. Don’t be afraid to tweak it to your taste—add more herbs, try different mushrooms, or play with the creaminess. Let me know how it goes for you!
If you try this creamy mushroom soup recipe, please leave a comment below, share your favorite variations, or tag me with your bowl on social media. I love seeing your creations! Happy cooking—may your kitchen always smell this amazing!
Frequently Asked Questions
Can I use canned mushrooms instead of fresh?
Fresh mushrooms give the best flavor and texture, but in a pinch, canned will work. Just drain them well and reduce the cooking time since they’re already cooked.
How do I make this soup vegan?
Swap the butter for olive oil or vegan margarine, and use coconut cream or cashew cream instead of heavy cream. Double-check that your broth is plant-based!
Is it okay to freeze creamy mushroom soup?
Yes! The texture may change a bit after freezing, but a gentle reheat and a good stir will bring it back together. For best results, freeze before adding cream and stir it in after reheating.
Can I use a different type of mushroom?
Absolutely. Try cremini, shiitake, portobello, or a mix for extra depth. Even plain white button mushrooms will work if that’s what you have on hand.
What can I serve with creamy mushroom soup?
This soup pairs perfectly with crusty bread, garlic toast, a green salad, or a grilled cheese sandwich for extra comfort. It’s also a lovely first course for a special dinner.
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Creamy Mushroom Soup Recipe Easy Homemade Comfort in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy mushroom soup is a quick, comforting, and luxurious dish made with simple ingredients in just 30 minutes. Rich with sautéed mushrooms, garlic, and cream, it’s perfect for chilly evenings or as a cozy starter for any meal.
Ingredients
- 16 oz fresh mushrooms (button, cremini, or baby bella), sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 2 tbsp all-purpose flour
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup heavy cream
- Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
- 2 tbsp dry sherry (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Wipe mushrooms clean and slice thinly. Dice the onion and mince the garlic. If using fresh thyme, strip leaves from stems.
- In a large soup pot or Dutch oven, melt butter with olive oil over medium-high heat. Add sliced mushrooms in a single layer. Let cook undisturbed for 2-3 minutes to brown, then stir and cook another 4-5 minutes until golden and most moisture has evaporated. Work in batches if needed.
- Reduce heat to medium. Add diced onion and cook, stirring, for about 2 minutes until softened. Add minced garlic and thyme; cook another 1 minute, being careful not to brown the garlic.
- Pour in dry sherry (if using), scraping up any brown bits from the bottom. Let it bubble for 1 minute. If skipping sherry, add a splash of broth to deglaze.
- Sprinkle flour over the veggies. Stir constantly for about 1 minute to cook out the raw flour taste.
- Gradually pour in vegetable broth, stirring to avoid lumps. Bring to a gentle simmer. Reduce heat and cook uncovered for about 10 minutes, letting flavors meld. Simmer longer for a thicker soup, or add more broth if too thick.
- Use an immersion blender to puree about half the soup in the pot for a creamy base, leaving some mushrooms chunky. Alternatively, transfer half to a blender, puree, and return to the pot.
- Lower the heat and pour in heavy cream. Stir gently and heat until just warmed through (do not boil). Taste and adjust salt and pepper as needed.
- Ladle soup into bowls. Garnish with chopped fresh parsley or a swirl of cream if desired. Serve hot with crusty bread.
Notes
For a dairy-free or vegan version, use vegan butter or olive oil and substitute heavy cream with coconut cream or cashew cream. For gluten-free, use a 1:1 gluten-free flour blend or a cornstarch slurry. Use a mix of mushrooms for deeper flavor. Add a splash of lemon juice or soy sauce at the end for brightness. Soup thickens as it sits; thin with broth if needed. Freezes well (best before adding cream).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 170
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
Keywords: creamy mushroom soup, homemade mushroom soup, easy mushroom soup, vegetarian soup, comfort food, quick soup, fall recipes, winter recipes, weeknight dinner, gluten-free option
