Meet your new weeknight favorite: Creamy Mushroom Soup. It’s velvety, deeply savory, and layered with restaurant-level flavor thanks to a smart mix of mushrooms, caramelized aromatics, fresh thyme, and a splash of cream. Whether you’re serving it as a cozy starter or making it the star with crusty bread and a salad, this recipe delivers silky comfort in under an hour—no specialty equipment required.
I grew up thinking mushroom soup meant a can. Then I learned to bloom mushrooms in butter, deglaze the fond, and finish with cream just until the texture turns satin-smooth. That first spoonful converted me forever: earthy, buttery, and elegant. Today I’ll show you exactly how to get that depth at home, with clear steps, make-ahead options, and simple swaps (including dairy-free).
Table of Contents
Why You’ll Love Creamy Mushroom Soup
- Big flavor, simple method: Browning mushrooms properly unlocks a rich, steakhouse-level savor.
- Silky-smooth texture: A blend of sautéed mushrooms and a touch of cream (or coconut milk) gives body without heaviness.
- Flexible & forgiving: Works with button, cremini, baby bella, shiitake, or a mix—fresh or frozen.
- Meal-prep friendly: Refrigerates and freezes beautifully with pro tips to avoid separation.
- Naturally comforting: Vegetarian-friendly base; easy to make gluten-free and dairy-free.
- Company-worthy: Looks fancy, tastes luxurious, and pairs with everything from grilled cheese to seared steak.
Ingredients
For the soup (serves 6):
- 2 lbs mixed mushrooms (cremini/baby bella + a handful shiitake or oyster), cleaned and sliced
- 3 tbsp unsalted butter (or olive oil, divided)
- 1 tbsp olive oil (to supplement browning)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp soy sauce or tamari (umami booster)
- ¼ cup dry white wine (or 2 tbsp sherry; sub extra stock)
- 4 cups low-sodium vegetable or chicken stock
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional, for depth)
- ½ cup heavy cream (or ⅔ cup full-fat coconut milk for dairy-free)
- 2 tbsp chopped fresh parsley, for finish
- Optional: 1–2 tsp lemon juice to brighten at the end
For thickness (choose one):
- 2 tbsp all-purpose flour (classic)
- or 1 tbsp cornstarch mixed with 2 tbsp water (gluten-free slurry)
- or 1 small russet potato, peeled and diced (starch-thickened, purée later)
For serving:
- Extra sautéed mushrooms, chives, olive oil or truffle oil drizzle, fresh pepper, crusty bread
Step-by-Step Instructions
- Prep & divide mushrooms: Pat mushrooms dry. Slice. Reserve 1 cup for garnish later.
- Brown in batches: Heat 1 tbsp butter + 1 tsp oil in a large pot over medium-high. Add ⅓ of the mushrooms; sear undisturbed 3–4 minutes until deep golden, then stir and cook 2–3 minutes more. Transfer to a bowl. Repeat with remaining mushrooms, adding fat as needed. Season lightly with salt.
- Sauté aromatics: Reduce heat to medium. Add remaining butter. Cook onion 5–7 minutes until translucent and lightly golden. Stir in garlic and thyme; cook 30 seconds.
- Deglaze: Add soy sauce and wine (or stock). Scrape up browned bits; simmer 1–2 minutes to reduce slightly.
- Build the base: Return browned mushrooms to the pot (reserve a handful for garnish if you like). Add stock, pepper, and smoked paprika (if using). Bring to a simmer.
- Thicken:
- Flour method: Sprinkle flour over the simmering soup, whisking vigorously; cook 2 minutes.
- Slurry method: Whisk in cornstarch slurry; simmer 1–2 minutes to thicken.
- Potato method: Add diced potato; simmer 10–12 minutes until tender.
- Blend to silky: Use an immersion blender to purée until smooth (or transfer half to a blender for a hybrid texture). Leave some pieces for body if you prefer.
- Finish: Stir in cream (or coconut milk). Simmer gently 1–2 minutes—do not boil. Adjust salt; add a teaspoon or two of lemon juice if desired.
- Garnish & serve: Top with reserved sautéed mushrooms, parsley, cracked pepper, and a drizzle of good olive oil or truffle oil.
How to Serve Creamy Mushroom Soup
Creamy Mushroom Soup is wonderfully versatile—elegant enough for dinner guests yet cozy enough for a couch-and-blanket night. Start with warm bowls (run under hot water or warm in a low oven) to keep the soup silky to the last spoonful. For a bistro-style finish, swirl in a little extra cream or crème fraîche, then scatter finely chopped chives and a few crispy mushroom slices on top. A final twist of black pepper and a dash of lemon brighten the earthiness.
For a satisfying meal, pair with buttery garlic bread or a thick slice of sourdough—the kind with a shattering crust to scoop every drop. A simple arugula salad with shaved Parmesan and lemon vinaigrette balances the richness, while roasted asparagus or green beans offer crisp contrast. Feeling indulgent? Serve half-portions alongside a grilled cheese (gruyère + fontina on sourdough) for the most luxurious dunking session.
If you’re planning a soup-and-sandwich spread, consider mini croque-monsieurs or roast beef sliders. For a protein add-on, top each bowl with shredded rotisserie chicken or seared garlic shrimp. A handful of cooked farro or wild rice stirred in at the end turns the soup into a hearty, stick-to-your-ribs supper.
Hosting a soup course? Ladle Creamy Mushroom Soup into small mugs or espresso cups and pass them on a tray with tiny herb toasts—effortless and chic. And if you love creamy, cozy bowls, discover great ideas like
How to Store Creamy Mushroom Soup
Cool quickly: Let the soup stand 10–15 minutes, then transfer to shallow containers to cool faster. Tight-lid once steam subsides.
Refrigerate: Store up to 4 days. The flavor deepens on day two as the aromatics mingle.
Freeze: This soup freezes well before adding dairy. If you plan to freeze, reserve a portion right after blending and stir in cream only after reheating. Freeze up to 3 months in air-tight containers, leaving headspace for expansion.
Reheat gently: Warm on the stovetop over low to medium-low heat, stirring occasionally until steamy. Avoid hard boils after adding cream to keep the texture smooth. If the soup thickens in the fridge, whisk in a splash of stock, water, or milk to loosen.
Separation fix: If reheated soup looks slightly separated, blend with an immersion blender for 10–15 seconds to restore its velvety body.
Make-ahead for guests: Cook through blending, cool, and refrigerate 1–2 days. Reheat gently, then stir in cream just before serving.
Portioning tip: Freeze single servings in 1–2 cup containers for quick lunches; thaw overnight or reheat from frozen on very low heat with a splash of stock.
Tips to Make Creamy Mushroom Soup
- Brown, don’t steam: Work in batches over medium-high heat; crowding the pot traps moisture and prevents browning.
- Layer umami: A small splash of soy sauce, Worcestershire, or miso deepens savor without tasting “soy.”
- Use a mix: Combine cremini for body + shiitake for perfume + a few oyster or maitake for complexity.
- Season late: Mushrooms shrink; salting heavily early can concentrate salt. Season lightly while browning, adjust at the end.
- Deglaze smart: Wine or sherry lifts fond; if avoiding alcohol, a tablespoon of balsamic or extra stock works.
- Choose your thickener: Flour = classic & silky; slurry = gluten-free clarity; potato = body without floury taste.
- Blend strategically: Full purée for ultra-smooth; partial blend for texture.
- Finish with acid: A teaspoon of lemon juice or sherry vinegar brightens earthy notes.
- Dairy-free swap: Full-fat coconut milk or cashew cream (blend ½ cup soaked cashews + ½ cup water) yields luxe results.
- Make it “wild”: Add a handful of dried porcini (rinse, then steep in hot water 15 minutes). Strain and add soaking liquid to the stock.
Variations of Creamy Mushroom Soup
- Roasted Mushroom Soup: Roast mushrooms at 425°F with oil, salt, and thyme until browned; add to the pot and proceed. Intensely savory.
- Porcini & Thyme: Add ½ oz dried porcini + their soaking liquid; finish with a knob of butter and extra thyme.
- Garlic-Parmesan: Stir in ¼ cup finely grated Parmesan at the end and top with garlic butter croutons.
- Coconut Curry Mushroom Soup (Vegan): Bloom 1–2 tsp red curry paste in oil with aromatics; finish with coconut milk and lime juice.
- Sherry Cream Mushroom Soup: Use dry sherry to deglaze and add a splash right before serving.
- Mushroom-Barley: Stir in ½ cup cooked barley or farro for chew and extra comfort.
- Truffled: Finish with a few drops of truffle oil and chives—company-worthy with minimal effort.
- Spinach & Chicken: Fold in a couple of handfuls of baby spinach and shredded rotisserie chicken for protein.
FAQs
1) Can I use only button mushrooms?
Yes—brown them well and consider a teaspoon of soy sauce or a pinch of umami powder to boost depth.
2) How do I make it gluten-free?
Skip flour and thicken with a cornstarch slurry or the potato method. Use tamari instead of soy sauce.
3) Will coconut milk taste coconutty?
Full-fat coconut milk gives creaminess with a mild background note that plays nicely with mushrooms, curry, or thyme.
4) Can I freeze creamy mushroom soup?
Freeze before adding dairy for best texture; add cream after reheating. If already creamy, thaw gently and re-blend.
5) How do I avoid grainy soup?
Cook flour at least 1–2 minutes, blend thoroughly, and don’t boil aggressively after adding cream.
Final Thoughts
Creamy Mushroom Soup is proof that simple technique yields luxurious results. Brown your mushrooms, build a flavorful base, and finish with just enough cream to turn everything velvety. Serve with warm bread and a fresh salad, and you’ve got café-level comfort at home.
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Creamy Mushroom Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Velvety, deeply savory Creamy Mushroom Soup with browned mushrooms, thyme, and a splash of cream. Elegant comfort in under an hour.
Ingredients
- 2 lbs mixed mushrooms (cremini/baby bella + shiitake or oyster), sliced
- 3 tbsp unsalted butter, divided (or olive oil)
- 1 tbsp olive oil (supplement for browning)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp soy sauce or tamari
- 1/4 cup dry white wine or sherry (or extra stock)
- 4 cups low-sodium vegetable or chicken stock
- 1 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 cup heavy cream (or 2/3 cup coconut milk for dairy-free)
- 2 tbsp chopped fresh parsley; 1–2 tsp lemon juice (optional)
THICKENERS (choose one):
- 2 tbsp flour
- 1 tbsp cornstarch + 2 tbsp water
- 1 small russet potato, diced
Instructions
1. Brown mushrooms in batches in butter/oil over medium-high heat until deep golden; set aside.
2. Add remaining butter; sauté onion 5–7 minutes. Stir in garlic and thyme 30 seconds.
3. Deglaze with wine and soy sauce (or stock), scraping up fond.
4. Return mushrooms; add stock, pepper, and paprika. Simmer 10 minutes.
5. Thicken: whisk in flour and cook 2 minutes; OR add cornstarch slurry and simmer 1–2 minutes; OR add diced potato and cook until tender.
6. Blend with immersion blender to desired smoothness.
7. Stir in cream (or coconut milk). Do not boil. Adjust salt and add lemon to taste.
8. Garnish with sautéed mushrooms, parsley, and pepper. Serve warm.
Notes
Gluten-free: use cornstarch slurry or potato method and tamari.
Freeze best before adding dairy. Stir in cream after reheating.
Flavor boosters: a knob of butter at the end or a few drops of truffle oil when serving.
Serving ideas: crusty bread, arugula salad with lemon, or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg