Creamy mushroom soup is the kind of recipe you turn to when you want real comfort in a bowl. It’s rich without being heavy, earthy without being muddy, and silky without feeling fussy. This version highlights the natural flavor of mushrooms, supported by a few simple ingredients you probably already have.
It’s easy enough for a weeknight, yet special enough to serve to guests. Make a pot once, and it may become your go-to on chilly evenings.
Why This Recipe Works
This soup builds flavor in layers. Sautéing mushrooms until they’re deeply browned concentrates their umami and gives the soup a robust base.
A small amount of flour thickens the broth just enough, while cream adds a smooth finish without overpowering the mushrooms. A splash of white wine lifts the flavors and helps deglaze any caramelized bits in the pan. Fresh thyme and garlic add warmth and aroma, and a touch of lemon at the end brightens everything.
The result is a balanced, creamy soup that tastes like it simmered all day.
Shopping List
- Mushrooms: 1.5 pounds mixed mushrooms (cremini, button, shiitake, or oyster)
- Butter: 3 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, finely chopped
- Celery: 1 rib, finely chopped (optional but recommended)
- Garlic: 3 cloves, minced
- Fresh thyme: 4–5 sprigs (or 1 teaspoon dried)
- All-purpose flour: 2 tablespoons
- Dry white wine: 1/2 cup (optional but great for flavor)
- Low-sodium chicken or vegetable broth: 4 cups
- Heavy cream: 3/4 cup (or half-and-half for lighter)
- Bay leaf: 1
- Lemon: 1 (for a squeeze at the end)
- Salt and black pepper: to taste
- Fresh parsley or chives: for garnish
How to Make It
- Prep the mushrooms: Wipe them clean with a damp towel and trim the stems. Slice most of them and reserve a small handful to chop finely for extra texture.
- Brown in batches: Heat 1 tablespoon butter and the olive oil in a large pot over medium-high. Add a third of the mushrooms with a pinch of salt and cook until well browned, 6–8 minutes.
Transfer to a bowl and repeat with remaining mushrooms, adding butter as needed. Browning is key for deep flavor.
- Soften aromatics: Reduce heat to medium. Add remaining butter, then the onion and celery.
Cook until translucent, about 5 minutes. Stir in garlic and thyme and cook 30 seconds until fragrant.
- Add flour: Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw taste. This step helps thicken the soup later.
- Deglaze: Pour in the white wine and scrape up browned bits from the bottom of the pot.
Let it simmer 1–2 minutes to reduce slightly.
- Simmer: Return the browned mushrooms to the pot. Add the broth and bay leaf. Bring to a gentle simmer and cook 15 minutes to meld flavors.
- Blend to taste: Remove the bay leaf.
For a silky texture, blend about half the soup with an immersion blender, keeping some pieces intact for body. You can blend it fully for ultra-smooth or leave it chunky.
- Finish with cream: Stir in the heavy cream. Warm through for 2–3 minutes without boiling.
Season generously with salt and black pepper. Add a small squeeze of lemon to brighten.
- Serve: Ladle into bowls and garnish with chopped parsley or chives. A drizzle of cream or a few sautéed mushroom slices on top looks great, too.
Keeping It Fresh
This soup keeps well for a few days.
Let it cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, stirring often, and avoid boiling so the cream doesn’t separate. For freezing, skip the cream.
Freeze the blended base for up to 3 months, then thaw and reheat before stirring in cream. This keeps the texture smooth and prevents graininess.
Health Benefits
Mushrooms are naturally rich in B vitamins and minerals like selenium and potassium. They’re also a source of antioxidants and fiber, which can support gut health and immune function.
Using a mix of mushrooms brings a broader range of nutrients and a deeper flavor. Broth-based soups hydrate and satisfy without feeling heavy. If you use half-and-half or reduce the cream, you lower saturated fat while keeping a creamy mouthfeel.
Fresh herbs add micronutrients and help you rely less on salt for flavor.
What Not to Do
- Don’t crowd the pan: Mushrooms need space to brown. Overcrowding steams them and dulls the flavor.
- Don’t skip the flour cook-off: Raw flour can taste pasty. Give it a minute to toast before adding liquids.
- Don’t boil after adding cream: High heat can cause curdling and a greasy texture.
- Don’t under-season: Mushrooms love salt and pepper.
Taste at the end and adjust.
- Don’t forget acid: A small squeeze of lemon or splash of vinegar wakes up the flavors.
Recipe Variations
- Dairy-light version: Swap heavy cream for half-and-half or whole milk. Add an extra tablespoon of flour for body if needed.
- Dairy-free: Use olive oil instead of butter and full-fat coconut milk or a barista-style oat cream at the end. Season with extra thyme and lemon to balance the richness.
- Herb-forward: Stir in chopped tarragon or rosemary with the thyme for a aromatic twist.
- Garlic lovers: Roast a head of garlic and blend the softened cloves into the soup for deeper sweetness.
- Truffle touch: Add a few drops of truffle oil just before serving.
Use sparingly; it’s potent.
- Umami boost: Stir in 1–2 teaspoons of white miso or a splash of soy sauce during simmering to enhance savoriness.
- Protein add-ins: Top with seared sliced chicken, crispy pancetta, or a poached egg for a heartier bowl.
- Grain bowl style: Add cooked barley or wild rice for extra chew and nutrition.
FAQ
What are the best mushrooms to use?
A mix is best. Cremini or baby bella bring body, shiitake add depth, and oyster or maitake give a delicate, savory note. Button mushrooms work too, but pair them with at least one other variety for complexity.
Can I make it without wine?
Yes.
Substitute an equal amount of broth plus 1 teaspoon of lemon juice or a splash of apple cider vinegar for brightness. The soup will still be flavorful.
How do I avoid a grainy texture?
Cook the flour for a full minute before adding liquids, blend part of the soup for smoothness, and don’t let it boil after adding cream. Gentle heat is your friend.
What can I use instead of heavy cream?
Half-and-half, whole milk, or evaporated milk work well.
For dairy-free, try full-fat coconut milk or a neutral oat cream. Adjust seasoning and add a little extra lemon to keep it balanced.
Can I make it ahead?
Absolutely. Make the soup up to two days ahead.
Reheat gently and finish with a splash of cream and lemon right before serving to refresh the flavor.
How do I serve it?
Pair it with crusty bread, a simple green salad, or grilled cheese. A sprinkle of fresh herbs and cracked black pepper on top makes it feel restaurant-worthy.
Is blending necessary?
Not required. Blending half gives a creamy base while keeping some pieces for texture.
If you love a rustic soup, skip blending entirely.
Wrapping Up
Creamy mushroom soup shines when you keep the technique simple and let the mushrooms do the talking. Brown them well, build flavor with aromatics, and finish with just enough cream and lemon to round it out. Whether you serve it as a cozy starter or a satisfying main, this bowl hits all the right notes—warm, savory, and wonderfully soothing.
Make it once and it’ll find a permanent spot in your kitchen rotation.