Creamy Mushroom Soup Recipe

Name: Creamy Mushroom Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 pound mushrooms, sliced; 3 tablespoons all-purpose flour; 4 cups vegetable broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste

Author: Tessa

Published: May 19, 2025

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There’s nothing quite like a bowl of creamy mushroom soup to warm you up on a chilly day. I remember coming home from school as a kid to the rich, earthy smell of mushrooms simmering on the stove – it was instant comfort in a bowl! What I love most about this recipe is how simple it is to make something that tastes like it came from a fancy restaurant. Whether you’re curled up with a book, need a quick weeknight dinner, or want to impress guests, this creamy mushroom soup never disappoints. The best part? You probably have most of the ingredients in your kitchen right now. Just a few humble mushrooms, some basic aromatics, and a splash of cream transform into pure magic. Trust me, once you try this version, it’ll become your go-to soup recipe too!

Ingredients for Creamy Mushroom Soup

Gathering the right ingredients makes all the difference in this soup. I’ve learned through trial and error that fresh, simple components create the most flavorful results. Here’s what you’ll need to make magic happen in your pot:

2 tablespoons butter – The base for sautéing, giving the soup its rich foundation
1 small onion, finely chopped – About 1 cup; you want tiny pieces that’ll melt into the soup
2 cloves garlic, minced – Fresh is best here, not that jarred stuff!
1 pound mushrooms, sliced – I mix cremini and button for depth, but use what you’ve got
3 tablespoons all-purpose flour – Our thickener; spoon it in level for perfect consistency
4 cups vegetable broth – Homemade if you’re fancy, boxed if you’re in a hurry
1 cup heavy cream – The “creamy” in creamy mushroom soup!
1 teaspoon dried thyme – Or fresh if you’ve got it (use 1 tablespoon then)
Salt and pepper to taste – I’m heavy-handed with the pepper – it makes the flavors pop

See? Nothing too crazy. Just good, honest ingredients that work together beautifully. Now let’s turn them into something extraordinary!

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How to Make Creamy Mushroom Soup

Okay, let’s get cooking! I’ve made this soup so many times I could do it in my sleep, but I’ll walk you through each step carefully. The magic happens when we layer the flavors just right – take your time, and you’ll be rewarded with the creamiest, most comforting mushroom soup ever.

Sautéing the Aromatics

First things first – grab your favorite soup pot (mine’s a well-loved Dutch oven) and melt the butter over medium heat. You want it just hot enough that the butter sizzles gently when you add the onions – not so hot that they brown too fast. Toss in those finely chopped onions and give them a good stir. Here’s my trick: add a tiny pinch of salt right away. It helps draw out moisture so the onions soften perfectly.

Cook those onions until they turn translucent – about 5 minutes should do it. Then add the minced garlic. Oh, that smell! Garlic burns easily though, so stir constantly for just 30 seconds until fragrant. If it starts browning, your heat’s too high. This step builds the flavor foundation, so don’t rush it!

Cooking the Mushrooms

Now for the stars of the show – the mushrooms! Dump them all in (yes, the whole pound!) and stir to coat them with that buttery onion goodness. At first it’ll seem like too many mushrooms, but trust me, they’ll shrink down. Cook them until they release their juices and become tender – about 8-10 minutes. You’ll know they’re ready when your wooden spoon leaves a clear path on the bottom of the pot as you stir.

Pro tip: If your mushrooms are packed tight in the pan, cook them in two batches. Overcrowding steams them instead of sautéing, and we want that deep, caramelized flavor. Stir occasionally but not too much – letting them sit for a minute develops that beautiful golden color.

Thickening the Soup

Here comes the secret to that luxurious texture – the flour! Sprinkle it evenly over the mushroom mixture and stir constantly for about a minute. This cooks out the raw flour taste and creates what chefs call a “roux.” Don’t worry if it looks pasty at first – that’s exactly what we want!

Now slowly pour in the vegetable broth while stirring continuously. I mean slowly – like a thin stream at first. This prevents lumps from forming. Once about half the broth is incorporated, you can add the rest more quickly. Bring it to a gentle simmer and let it cook for 10 minutes. You’ll see it start to thicken beautifully as the flour works its magic.

Adding Cream and Seasoning

Time for the grand finale! Reduce the heat to low before adding the cream – high heat can cause it to separate. Pour it in gradually while stirring. Then sprinkle in the thyme, a good pinch of salt, and freshly ground black pepper (I use about ½ teaspoon, but taste as you go).

Let it simmer gently for another 5 minutes – just enough to blend all the flavors without boiling. Give it a taste and adjust the seasoning if needed. Sometimes I add an extra pinch of thyme or pepper at this point. When the soup coats the back of a spoon nicely, it’s ready to serve!

Tips for the Best Creamy Mushroom Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, what did you put in this?” levels of deliciousness. Here are my can’t-live-without tips:

Mix your mushrooms for maximum flavor – While button mushrooms work fine, combining them with cremini, shiitake, or even a few wild mushrooms makes the flavor deeper and more complex. I usually do 2/3 basic mushrooms and 1/3 fancy ones when I’m feeling extravagant.

Don’t skip the butter – I know some folks reach for olive oil, but butter gives that classic, rich flavor we’re after. If you’re feeling fancy, brown the butter first for a nutty depth that pairs perfectly with mushrooms.

Blend half for creamy texture – For super smooth soup with some chunks left in, blend just half the soup before adding cream. An immersion blender makes this a one-pot wonder, but a regular blender works too (just be careful with hot liquid!).

Add a splash of acid at the end – A teaspoon of lemon juice or vinegar brightens all the flavors beautifully. Stir it in right before serving – it’s like turning up the volume on your taste buds!

Make it ahead – Like many soups, this one tastes even better the next day. Just hold off on adding the cream until you reheat it. The flavors have more time to get to know each other in the fridge overnight.

Variations of Creamy Mushroom Soup

One of my favorite things about this recipe is how easily you can change it up to suit your mood or what’s in your pantry. I’ve experimented with more versions than I can count – here are my tried-and-true favorites that always get rave reviews!

Herb lover’s dream – Swap the thyme for rosemary or sage if you’re feeling fancy. Fresh herbs make all the difference – I love adding a handful of chopped parsley or chives right before serving for a bright pop of color and flavor.

Coconut cream twist – For a dairy-free version that’s just as luxurious, replace the heavy cream with full-fat coconut milk. The coconut flavor is subtle but adds this lovely tropical note that surprisingly works so well with mushrooms. My vegan friends go crazy for this version!

Meaty mushroom soup – Sometimes I’ll top bowls with crispy beef bacon bits for extra smoky flavor and crunch. Just cook it separately until super crisp, then sprinkle on top. A little goes a long way – the salty, savory crunch takes it to the next level!

Roasted garlic version – When I’m feeling extra fancy, I’ll roast a whole head of garlic and squeeze the soft cloves into the soup instead of fresh garlic. It gives this deep, mellow sweetness that makes the soup taste like it simmered for hours.

Spicy kick – Add a pinch of red pepper flakes when sautéing the onions, or stir in a spoonful of harissa or sriracha with the cream. The gentle heat plays so nicely against the earthy mushrooms.

The best part? You can mix and match these ideas! Last week I made the coconut version with roasted garlic and a sprinkle of beef bacon – absolute magic. Don’t be afraid to play around and make it your own!

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Serving Suggestions for Creamy Mushroom Soup

Oh, how I love serving this soup! It’s like wrapping your hands around a warm hug in a bowl. My absolute favorite way? With a big hunk of crusty bread for dipping – the kind that makes that perfect crack when you tear into it. Trust me, you’ll want to sop up every last drop!

For something lighter, pair it with a simple green salad. I like tossing together some baby greens with a lemony vinaigrette – the bright acidity cuts through the soup’s richness beautifully. My grandma always served it with a side of buttery toast points, and that’s still my comfort food go-to on chilly evenings.

Now, let’s talk garnishes – this is where the magic happens! A sprinkle of fresh parsley adds color and freshness, while a handful of grated Parmesan or Gruyère melts into the most delicious cheesy swirls. Sometimes I’ll drizzle a little truffle oil on top if I’m feeling fancy (a little goes a long way!).

Here’s my secret weapon: homemade croutons! Just cube some day-old bread, toss with olive oil and garlic powder, and toast until golden. They float on top, soaking up just enough soup while staying crispy – absolute perfection!

For dinner parties, I serve it in pretty bowls with a dollop of sour cream and a few sautéed mushroom slices on top. It looks restaurant-worthy but takes minutes to put together. My friends always ask for seconds!

Storing and Reheating Creamy Mushroom Soup

Here’s the good news – this soup keeps beautifully! I often make a double batch because it reheats like a dream. For the fridge, let it cool completely (no more than 2 hours after cooking) before transferring to an airtight container. It’ll stay fresh for about 3 days, though mine never lasts that long!

Freezing tip: If you want to freeze it, leave out the cream and freeze just the mushroom base. The dairy can separate when frozen. When you’re ready to eat, thaw overnight in the fridge, then reheat gently and stir in the cream fresh. Works like magic!

Now, reheating is where you need to be gentle. My favorite method is on the stovetop over low heat, stirring frequently. If it seems too thick, add a splash of broth or water to loosen it up. Whatever you do, don’t let it boil hard – that’s when the cream can get grainy or separate.

Microwave works in a pinch – use 50% power and stir every 30 seconds. I’ve found that covering the bowl with a damp paper towel helps prevent that weird skin from forming on top. Just be patient and don’t rush it!

Pro tip: The flavors actually get better after a day in the fridge as everything melds together. Sometimes I think day-old soup tastes even better than fresh – it’s like the mushrooms and herbs have a little party overnight!

Nutritional Information

Now, I’m no nutritionist, but I know you might be curious about what’s in that delicious bowl of comfort! Keep in mind these numbers are estimates – they’ll vary depending on your exact ingredients and how generous you are with that cream. Here’s the breakdown per serving (about 1 cup):

Calories: Around 320 – it’s rich for a reason!
Fat: 25g (15g saturated) – thank that glorious butter and cream
Protein: 6g – mushrooms pack a surprising punch
Carbs: 18g (2g fiber, 5g sugar) – mostly from those earthy mushrooms
Sodium: About 450mg – adjust to your taste with the salt

Now listen – I don’t make this soup because it’s health food (though mushrooms are full of good stuff!). I make it because it’s soul-warming, comforting, and downright delicious. Everything in moderation, right? The way I see it, a bowl of this goodness is worth every calorie. Just serve it with a side salad if you’re feeling virtuous!

Common Questions About Creamy Mushroom Soup

Can I use milk instead of cream? You can, but it won’t be as rich. Whole milk works best – avoid skim. For thickness, mix 1 tbsp cornstarch with cold milk before adding. Still not quite the same luxe texture though!

How do I fix soup that’s too thin? Mix 1 tbsp each butter and flour, cook 1 minute, then whisk in slowly. Or blend some cooked mushrooms with broth and stir back in. Easy fix!

Can I make this dairy-free? Absolutely! Use olive oil instead of butter and coconut milk for cream. The coconut flavor is subtle but delicious with mushrooms.

Why is my soup grainy? Likely from overheating the cream or flour not blending properly. Next time, lower heat when adding cream and whisk flour thoroughly. A quick blend can save it now!

How long does it keep? 3 days fridge, 3 months freezer (without cream). Flavors actually improve overnight – it’s magic!