Comforting, earthy, and luxuriously creamy—this mushroom soup tastes like something from a fine dining restaurant, but it’s simple enough for a weeknight dinner.
Why You’ll Love This Creamy Mushroom Soup
✔️ Rich & velvety texture without relying too heavily on cream.
✔️ Deep umami flavor from a mix of mushrooms, garlic, herbs, and optional sherry.
✔️ Customizable – make it vegetarian, vegan, or gluten-free with simple swaps.
✔️ Restaurant-quality at home – pairs beautifully with crusty bread or salad.
✔️ Perfect for any season – cozy in winter, light enough for spring evenings.
Ingredients You’ll Need
For the Soup Base
- 2 lbs mixed mushrooms (cremini, shiitake, portobello, or oyster)
- 3 Tbsp unsalted butter (or olive oil for dairy-free)
- 2 Tbsp olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 Tbsp all-purpose flour (or 1 Tbsp cornstarch for gluten-free)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or coconut milk for vegan)
- 2 Tbsp dry sherry or white wine (optional but recommended)
- 1 Tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 bay leaf
- Salt & black pepper, to taste
Garnish Ideas
- Reserved sautéed mushroom slices
- Fresh thyme sprigs
- Swirl of cream
- Cracked black pepper
Step-by-Step Instructions
1. Prep the Mushrooms
- Clean mushrooms with a damp paper towel (avoid soaking in water).
- Slice them about ¼-inch thick for even cooking.
2. Sauté the Mushrooms
- Heat 1 Tbsp butter + 1 Tbsp olive oil in a Dutch oven over medium-high heat.
- Add mushrooms in batches (avoid overcrowding).
- Cook 2–3 minutes without stirring → golden brown sear.
- Stir and cook until liquid evaporates (5–7 minutes).
- Season lightly with salt + pepper.
- Reserve 1 cup mushrooms for garnish.
3. Build the Flavor Base
- Add remaining butter + oil.
- Sauté onions 4–5 minutes until translucent.
- Stir in garlic, cook 30 seconds until fragrant.
4. Make the Roux
- Sprinkle flour over onion mixture.
- Stir 1–2 minutes to remove raw flour taste.
5. Deglaze
- Add sherry or wine, scraping up browned bits.
- Reduce by half (1 minute).
6. Simmer the Soup
- Slowly pour in broth while stirring.
- Add thyme, rosemary, bay leaf.
- Simmer gently for 15 minutes.
7. Blend (Optional)
- For creamy texture: blend half the soup with an immersion blender.
- For rustic texture: leave chunky.
8. Finish with Cream
- Reduce heat to low.
- Stir in heavy cream (or coconut milk).
- Simmer gently 5–10 minutes.
- Season with salt + pepper.
9. Serve & Garnish
- Remove bay leaf.
- Ladle into warm bowls.
- Garnish with reserved mushrooms, fresh thyme, and cream swirl.
Expert Tips for the Best Mushroom Soup
🔹 Choose a mix of mushrooms → cremini for depth, shiitake for meatiness, oyster for delicate flavor.
🔹 Don’t overcrowd → mushrooms need space to brown, not steam.
🔹 Boost umami → add a splash of soy sauce, Worcestershire, or miso paste.
🔹 Make ahead → soup tastes richer the next day.
🔹 Reheat gently → avoid boiling after cream is added.
Variations to Try
- Vegan Mushroom Soup – Use olive oil + coconut milk.
- Wild Mushroom Soup – Add dried porcini (rehydrate first).
- Mushroom Bisque – Blend until silky smooth, add extra cream.
- Healthy Mushroom Soup – Skip cream, blend until thick, drizzle with olive oil.
Serving Suggestions 🍽️
Pair this soup with:
- Homemade biscuits or buttery garlic bread.
- A fresh green salad (like spinach strawberry salad).
- A glass of Pinot Noir or Chardonnay.
👉 For a cozy meal, serve with my Homemade Biscuit Recipe or Cottage Cheese Flatbread.
Storage & Freezing
- Refrigerate: Up to 4 days in an airtight container.
- Reheat: Add a splash of broth if too thick.
- Freeze: Best before adding cream. Add cream when reheating.
Nutritional Information (per serving, 6 servings)
- Calories: 265 kcal
- Protein: 7g
- Carbs: 14g
- Fat: 20g
- Fiber: 3g
- Sodium: 580mg
(Values are approximate and vary by ingredients used.)
Common Questions (FAQs)
1. Can I make mushroom soup vegan?
Yes—use olive oil instead of butter and coconut milk instead of cream.
2. Can I freeze mushroom soup?
Yes, but freeze without cream. Stir cream in after reheating.
3. How do I thicken mushroom soup without cream?
Blend some of the soup or use cornstarch slurry.
4. Can I use dried mushrooms?
Absolutely—rehydrate in hot water, then add both mushrooms + soaking liquid.
5. Why does my mushroom soup taste bland?
Likely under-seasoned or mushrooms weren’t browned enough. Add salt, pepper, soy sauce, or Worcestershire.
6. What’s the difference between mushroom bisque & mushroom soup?
Bisque is fully blended and extra creamy, while soup can be rustic with texture.
📌 Printable Recipe Card
Creamy Mushroom Soup Recipe
Yield: 6 servings | Prep: 15 min | Cook: 35 min | Total: 50 min
✅ A velvety, rich mushroom soup with deep umami flavor, fresh herbs, and creamy finish.
