If you’re craving something cozy, rich, and packed full of flavor, this Creamy Mushroom Soup Recipe is an absolute game-changer. I absolutely love how this soup manages to feel indulgent without being overly complicated, and once you try it, I promise you’ll want to make it again and again. It’s the perfect go-to for chilly evenings or anytime you want a little hug in a bowl.
Why You’ll Love This Recipe
- Rich & Comforting: The combination of mushrooms and cream gives a velvety texture that feels indulgent but is surprisingly simple to make.
- Full of Umami Flavor: Using two types of mushrooms and tamari really takes this soup from basic to extraordinary.
- Versatile & Customizable: You can easily skip the cream or swap ingredients to suit your dietary needs.
- Great for Any Skill Level: Whether you’re a beginner or seasoned soup-maker, this recipe guides you every step of the way.
Ingredients You’ll Need
Each ingredient in this Creamy Mushroom Soup Recipe works together like a well-rehearsed band—melting into one another to create that rich, savory melody of flavor that I always crave. When shopping, fresh mushrooms are your MVP, so find the best quality you can, and don’t forget the tiny splash of white wine—that’s where a little magic happens.
- Extra-virgin olive oil: Adds a fruity base note and helps sauté vegetables beautifully without overpowering the mushrooms.
- Unsalted butter: Brings richness and depth, balancing the earthiness of mushrooms perfectly.
- Yellow onion: Chopped finely to soften and release natural sweetness that layers flavor.
- Sea salt: Enhances natural flavors—don’t toss this out!
- Freshly ground black pepper: Adds warmth and spice; I prefer grinding it fresh for more aroma.
- White button mushrooms: Classic, mild, and creamy mushrooms that build your soup’s base.
- Cremini mushrooms: A little earthier and more robust, they give the soup extra complexity.
- Garlic cloves: Grated for quick infusion, providing just the right punch of flavor.
- Dry white wine: The secret weapon for deglazing and adding brightness—it lifts the flavors wonderfully.
- Vegetable broth: A rich, savory liquid base that keeps the soup light but full-bodied.
- Tamari: Like soy sauce but gluten-free, it amps up that umami without making the soup salty.
- Fresh thyme leaves: Herbaceous notes that complement mushrooms flawlessly.
- Heavy cream or creme fraîche (optional): For that creamy, velvety finish if you want a richer soup.
- Chopped fresh parsley: Adds a fresh, bright touch as a garnish.
Variations
I like to keep this soup pretty straightforward, but I’ve played around with it to suit moods and seasons. Don’t hesitate to make it your own—the mushroom base is like a blank canvas, and you’re the artist!
- Vegan Version: Swap butter for coconut oil or vegan butter, use coconut cream instead of heavy cream, and check your broth to make sure it’s plant-based.
- Added Herbs: Sometimes, I toss in some rosemary or sage for an extra aromatic boost, especially when making it in autumn.
- Chunky vs. Smooth: You can blend it fully for a creamy texture or leave more mushroom pieces for those who love a little bite.
- Spicy Twist: A pinch of smoked paprika or cayenne pepper adds warmth and a subtle kick if you want to mix things up.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Onions and Mushrooms
Start by heating up olive oil and butter over medium heat—this combo ensures a silky starting point. Add your chopped onions with a pinch of salt and pepper, and let them soften for about 2 minutes. You want them translucent and sweet, not browned. Then add half of your sliced mushrooms and cook for 5 minutes, stirring occasionally until they release their moisture and soften. Add the remaining mushrooms and cook for another 5 minutes — this layering technique builds deep flavor and texture without turning your kitchen into a soggy mess.
Step 2: Add Garlic, Wine, and Broth
Grate in your garlic cloves for that mellow, fragrant punch and stir quickly so it doesn’t burn. Pour in the white wine and let it simmer until most of the alcohol cooks off and the aroma pops. Then add your vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let it all simmer gently for about 15 minutes. This slow simmer melds all those flavors beautifully and softens the mushrooms even further.
Step 3: Blend for Creaminess
Once the soup has cooled just a bit, scoop out two-thirds into a blender and pulse until velvety smooth. Pour it back into the pot with the rest of the chunky mushrooms — this combo gives you the best of both worlds: creamy texture with a bit of mushroom bite. If you’re using cream or crème fraîche, stir it in now and warm the soup gently for another couple of minutes. Taste and adjust the seasoning with salt and pepper — I find tamari sometimes gives enough saltiness, but never hesitate to season to your liking.
Step 4: Serve with Love
Ladle your creamy mushroom soup into bowls and finish with a drizzle of olive oil or a splash more cream. Don’t forget a sprinkle of fresh parsley and thyme for that beautiful pop of color and freshness—these garnishes elevate the experience and make you feel like a pro chef.
Pro Tips for Making Creamy Mushroom Soup Recipe
- Mushroom Prep: Make sure to clean mushrooms gently with a damp cloth instead of rinsing—mushrooms soak up water and can dilute flavor.
- Layering Flavor: Cooking mushrooms in batches prevents overcrowding, helping them brown beautifully instead of steaming.
- Blender Safety: Blend soup in small batches and with the lid slightly open to let steam escape, or use an immersion blender to avoid spills.
- Cream Addition: Don’t boil the soup after adding cream; just warm gently to avoid curdling and keep it silky smooth.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I love finishing my soup with a drizzle of extra-virgin olive oil and a little swirl of cream—it just feels indulgent without extra fuss. Fresh parsley and thyme leaves add a lift of color and a burst of bright herbal flavor that cuts through the richness perfectly. Sometimes, I even sprinkle a little toasted pine nut or drizzle white truffle oil when I want to impress guests!
Side Dishes
This soup pairs beautifully with crusty bread—especially a warm baguette or garlic toast—to soak up every last bit. I also like serving it alongside a crisp green salad or a simple grilled cheese sandwich for a kid-friendly, cozy meal. For a heartier lunch, a side of roasted root vegetables works like a charm.
Creative Ways to Present
For special occasions, I’ve served this Creamy Mushroom Soup Recipe in little bread bowls—everyone loves tearing into their own cozy edible cup! Another fun idea is topping each bowl with homemade mushroom croutons or a puff pastry “lid” to make it look fancy without fancy effort. It’s always a hit when I do this for dinner parties.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in an airtight container in the fridge for up to 3 days. It thickens a bit as it chills, so you might want to stir in a little broth or water when reheating to bring it back to the perfect consistency.
Freezing
Freezing this soup works great, but I recommend skipping the cream if you’re planning to freeze it—add it fresh when reheating. Freeze in portion-sized containers to make reheating easier, then thaw overnight in the fridge before warming up gently on the stove.
Reheating
Reheat your soup slowly on the stove over low to medium heat, stirring occasionally to prevent sticking. If it’s too thick, gently add a splash of broth or water. Avoid microwaving if you can, as slow reheating helps preserve that silky texture better.
FAQs
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Can I make this Creamy Mushroom Soup Recipe dairy-free?
Absolutely! Simply replace butter with a plant-based alternative like olive oil or vegan margarine, and swap heavy cream for coconut cream or another non-dairy cream option. Just skip the dairy additions and add them fresh if freezing.
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What’s the best way to clean mushrooms for this soup?
I recommend wiping mushrooms with a damp cloth or paper towel to remove dirt. Mushrooms absorb water quickly, so rinsing can make your soup watery and less flavorful.
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Can I use other types of mushrooms?
Definitely! While white button and cremini are classics, shiitake, portobello, or even oyster mushrooms can add unique flavors and textures. Just adjust cooking times for denser varieties.
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Why do we add white wine to the soup?
The white wine adds acidity and brightness, balancing the earthy mushrooms and enriching the flavor profile. It also helps deglaze the pot, capturing those tasty browned bits.
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Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you aren’t vegan or vegetarian. It adds a savory depth, but if you prefer a more neutral base, vegetable broth keeps the flavors lighter and more mushroom-focused.
Final Thoughts
This Creamy Mushroom Soup Recipe holds a special place in my heart because it’s both simple and absolutely soul-satisfying. Whenever I want a dish that feels like comfort wrapped in elegance, this soup answers the call. It’s approachable, forgiving, and beyond delicious—seriously, it’s like a warm hug from the inside out. I encourage you to try making it soon; I bet it’ll become one of your favorites too!
Print
Creamy Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Mushroom Soup is a comforting, savory delight made with a blend of white button and cremini mushrooms, sautéed onions, garlic, and fresh thyme. Simmered in vegetable broth with a touch of dry white wine and tamari for depth, then blended to a perfect creamy texture. Optional heavy cream adds richness, served garnished with fresh parsley and thyme for a warming, elegant starter or light meal.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Mushrooms & Aromatics
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
Liquids & Seasonings
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- ½ cup heavy cream or crème fraîche (optional, plus more for serving)
Garnish
- Chopped fresh parsley
Instructions
- Sauté the Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and cook for 5 minutes, stirring occasionally until softened. Add the remaining mushrooms and continue cooking for another 5 minutes to develop flavor and texture.
- Add Garlic and Liquids: Stir in the grated garlic, then pour in the dry white wine to deglaze the pot. Add the vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer gently for 15 minutes, allowing the flavors to meld.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly. Transfer about two-thirds of the soup to a blender and blend until smooth, creating a creamy texture while retaining some chunky mushroom pieces in the pot.
- Combine and Finish Cooking: Return the blended soup back to the pot and stir well with the chunky mixture. If desired, stir in the heavy cream or crème fraîche for extra richness. Warm the soup over low heat for 2 minutes to eliminate any raw cream flavor. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the creamy mushroom soup into bowls. Drizzle with extra olive oil or a little cream if preferred. Garnish generously with chopped fresh parsley and additional thyme leaves for fresh herbal notes. Serve hot and enjoy!
Notes
- This soup can be made richer with the addition of heavy cream for a classic creamy texture, or left without cream for a more intense mushroom flavor.
- Using a mix of white button and cremini mushrooms adds depth and complexity to the soup.
- The dry white wine adds brightness and balances the earthiness of the mushrooms.
- For a vegan version, substitute butter with extra olive oil and use a plant-based cream alternative.
- Leftovers reheat well on the stovetop or in the microwave, just be sure to stir occasionally.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
