Creamy Mushroom Soup is a cozy bowl of comfort that’s full of earthy mushroom flavor and a smooth, velvety texture. It’s the kind of soup that feels like a warm hug on a chilly day, made with sautéed mushrooms, onions, garlic, and a splash of cream to bring it all together.
I love how easy it is to make this soup and how quickly it fills the kitchen with that wonderful mushroom aroma. One of my favorite tricks is to use a mix of different mushrooms for extra depth — button, cremini, or even shiitake if I can find them. It really makes the soup taste special without much effort.
For serving, I like to sprinkle a little fresh thyme or parsley on top and add a piece of crusty bread for dipping. It’s simple but perfect for a light meal or a starter before dinner. This soup always disappears fast in our house, and it’s a real crowd-pleaser whenever I bring it to the table.
Key Ingredients & Substitutions
Mushrooms: A mix of cremini, button, and shiitake adds great flavor and texture. If you can’t find shiitake, try portobello or oyster mushrooms. They all bring a nice earthy taste.
Heavy Cream: This makes the soup smooth and rich. For a lighter version, substitute with half-and-half or coconut milk. The soup will be creamy but less thick.
Broth: Vegetable or chicken broth both work well. Use low-sodium broth so you can better control the salt level in the soup.
Parmesan Cheese: This adds a nice umami boost. Try Pecorino Romano if you want a sharper flavor or leave it out for a dairy-free option.
How Do You Get Mushrooms to Brown Perfectly for Deep Flavor?
Sautéing mushrooms well is the secret to a flavorful soup. Here’s how to get them nicely browned without steaming:
- Use a mix of butter and olive oil for richness and a higher smoke point.
- Don’t overcrowd the pan; work in batches if needed. Mushrooms release moisture and need space to brown.
- Cook over medium-high heat, stirring occasionally, until the mushrooms turn golden and caramelized.
- Let the mushrooms sit in the pan for a minute before stirring to form that delicious crust.
Once browned, your mushrooms will add wonderful depth and natural sweetness to the soup.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly and gives the mushrooms space to brown well.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Immersion blender – makes it easy to blend the soup right in the pot for a creamy texture.
- Chef’s knife – sharp and sturdy, great for slicing mushrooms evenly.
- Cutting board – a clean space to prep all your veggies and mushrooms safely.
Flavor Variations & Add-Ins
- Swap heavy cream for coconut milk for a dairy-free, slightly sweet twist that pairs well with earthy mushrooms.
- Add cooked bacon bits for a smoky flavor contrast that brightens the richness.
- Stir in fresh herbs like parsley or tarragon right before serving for a fresh, bright note.
- Mix in grated Gruyère or Swiss cheese for a nuttier, meltier finish to the soup.
Creamy Mushroom Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 12 oz (340 g) mixed mushrooms (cremini, button, shiitake), sliced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/4 cup dry white wine (optional)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This creamy mushroom soup comes together in about 35 minutes. You’ll spend around 15 minutes prepping and sautéing the ingredients and another 15-20 minutes simmering and blending the soup until smooth and full of flavor.
Step-by-Step Instructions:
1. Cook the Aromatics and Mushrooms:
In a large pot, heat the butter and olive oil on medium heat until melted and warm. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then stir in the minced garlic and cook for another minute until it smells wonderful. Next, add the sliced mushrooms and fresh thyme leaves. Cook, stirring now and then, until the mushrooms release their moisture and start to brown nicely — this will take about 8-10 minutes.
2. Add Wine and Broth, Then Simmer:
If you’re using white wine, pour it into the pot now and let it simmer until mostly evaporated, roughly 3-4 minutes. Then add the vegetable or chicken broth. Bring everything to a boil, reduce the heat, and let it simmer gently for 15 minutes so all the flavors blend perfectly.
3. Blend and Finish the Soup:
Using an immersion blender, partially blend the soup right in the pot, leaving some mushroom pieces whole for a nice texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, then mix it back into the pot. Stir in the heavy cream and grated Parmesan cheese. Warm the soup gently on low heat until everything is heated through. Be careful not to let it boil. Season with salt and freshly ground black pepper to taste.
4. Serve and Enjoy:
Ladle your creamy mushroom soup into bowls. Garnish with a few sautéed mushroom pieces, a sprinkle of fresh thyme, and extra Parmesan cheese if you like. Serve right away with some crusty bread for dipping. Enjoy this cozy, delicious soup!
Can I Use Frozen Mushrooms in This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw them completely and drain any excess liquid before cooking to avoid watering down the soup. Sauté them well to develop flavor.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it covered in the refrigerator. Reheat gently on the stove, stirring occasionally. You may need to add a splash of broth or cream when reheating to restore the texture.
How Should I Store Leftover Creamy Mushroom Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave until warmed through.
Can I Substitute Heavy Cream for a Healthier Option?
Yes, you can use half-and-half or coconut milk for a lighter or dairy-free version. Keep in mind the soup will be less rich but still delicious and creamy.
