Creamy Mushroom Soup is a warm and comforting bowl filled with tender mushrooms, smooth cream, and a touch of garlic and herbs. It’s the kind of soup that feels cozy on a chilly day, with rich flavors that aren’t too heavy but just right. The mushrooms give it a nice earthiness, while the creamy base makes every spoonful silky and satisfying.
I love making this soup when I want something simple but special. It comes together quickly, and I usually use a mix of fresh mushrooms for a deeper flavor. Sometimes I sneak in a little thyme or parsley to brighten it up, and I always finish with a swirl of cream on top. It’s easy to make, but it feels like a treat every time.
One of my favorite ways to enjoy this mushroom soup is with warm crusty bread or a grilled cheese sandwich for dipping. It’s perfect as a light lunch or a starter before dinner. Whenever I serve it, people always ask for seconds, and I can’t blame them—there’s something really comforting about a creamy mushroom soup that makes everyone smile.
Key Ingredients & Substitutions
Mushrooms: Using a mix of mushrooms like cremini, shiitake, or button adds depth to the soup. If you can only find one type, cremini works well. For a different taste, try portobello or oyster mushrooms.
Butter & Olive Oil: Butter gives richness, while olive oil helps prevent burning. If dairy-free is needed, use all olive oil or a plant-based butter.
Thyme: Fresh thyme adds a lovely herbal note. If you don’t have fresh, dried thyme is fine but use less—about half a teaspoon.
Flour: This is key for thickening. You can swap with cornstarch (use half the amount mixed with cold water) for a gluten-free option.
Cream & Parmesan: Heavy cream makes the soup silky and rich, but coconut milk can be a good dairy-free substitution. Parmesan adds umami; nutritional yeast works well if you want a vegan alternative.
How Do You Get the Mushrooms Perfectly Browned for Deep Flavor?
Getting a nice brown color on the mushrooms is essential. It brings out their earthy flavor and adds richness to the soup. Here’s how to do it:
- Use a wide pan or pot so mushrooms have space. Crowding them makes them steam, not brown.
- Cook mushrooms over medium-high heat without stirring too often. Let them sit for a few minutes to brown, then stir gently.
- Cook until the liquid they release evaporates and they turn golden brown—about 8-10 minutes.
- Use a mix of butter and oil to get good browning without burning.
Once browned, your soup will have a deeper and more satisfying mushroom flavor. I always find this step worth the extra minute or two.
Equipment You’ll Need
- Large heavy-bottom pot – ideal for even cooking and browning mushrooms without burning.
- Sauté pan (optional) – great if you want to brown mushrooms separately for extra flavor.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your cookware.
- Immersion blender – makes blending the soup easy and quick without transferring hot soup.
- Chef’s knife – sharp and sturdy for slicing mushrooms and chopping onions precisely.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, meaty touch that pairs well with mushrooms.
- Stir in a splash of white wine or sherry before adding broth to brighten the flavor.
- Mix in fresh spinach or kale at the end for extra color and nutrition.
- Swap Parmesan for Gruyère cheese for a nuttier, slightly sweet twist on the creamy finish.
How to Make Creamy Mushroom Soup
Ingredients You’ll Need:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 12 oz (340g) mixed mushrooms (cremini, button, shiitake), sliced
- 1 tsp fresh thyme leaves, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- ¼ cup (25g) freshly grated Parmesan cheese, plus extra for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 30 minutes to cook, for a total of around 40 minutes. You’ll spend some time sautéing and browning mushrooms, then simmering, blending, and finishing the soup – all straightforward and well worth the time!
Step-by-Step Instructions:
1. Cook the Aromatics and Mushrooms:
Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook until soft and clear, about 5 minutes. Stir in garlic and cook another minute. Add mushrooms and thyme, cooking until mushrooms are browned and moisture evaporates, about 8-10 minutes. Season with salt and pepper.
2. Thicken the Soup Base:
Sprinkle flour over the mushrooms and stir well to coat. Cook 2 minutes to remove raw flour taste. Slowly whisk in broth, making sure no lumps form. Bring to a boil, reduce heat, and simmer gently for 15 minutes, stirring occasionally.
3. Blend and Finish the Soup:
Partially blend the soup with an immersion blender, leaving some mushroom pieces for texture. Alternatively, blend half the soup in a blender and return it to the pot. Stir in heavy cream and Parmesan cheese, heating through gently without boiling. Adjust salt and pepper.
4. Serve and Garnish:
Pour soup into bowls and garnish with sautéed mushrooms, fresh thyme sprigs, and a sprinkle of Parmesan. Serve warm with crusty bread if you like. Enjoy your creamy, rich mushroom soup!
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw and drain them well to avoid excess water in the soup. Sauté them until any released moisture evaporates to keep the soup flavorful and creamy.
Can I Make Creamy Mushroom Soup Ahead of Time?
Absolutely! The soup actually tastes even better after the flavors meld. Cool it completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Can I Make This Soup Dairy-Free?
Swap the butter with olive oil or dairy-free margarine, use coconut milk or any plant-based cream instead of heavy cream, and skip or replace Parmesan with a vegan cheese alternative or nutritional yeast.
What’s the Best Way to Store Leftover Soup?
Keep leftovers in a sealed container in the fridge for up to 3 days or freeze for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove, stirring to recombine any separated cream.
