Mushroom Soup is a comforting and creamy bowl full of earthy mushrooms and a smooth, rich broth. The star of the show is the tender, flavorful mushrooms that bring a lovely depth to each sip. It’s a simple yet satisfying soup that feels like a warm hug, perfect for cozy evenings or when you want something soothing without a lot of fuss.
I love making this soup when I want to slow down and enjoy something that tastes like it took all day to make, even though it usually comes together pretty quickly. One of my favorite tricks is to use a mix of mushrooms for extra flavor and texture—button, cremini, or shiitake all work great. Adding a bit of garlic and thyme always makes it taste special, and I like blending part of the soup for a velvety feel while leaving some chunks for a bit of bite.
Whenever I serve this mushroom soup, I usually pair it with crusty bread or a simple grilled cheese sandwich. It’s the kind of meal that feels just right, whether it’s a casual lunch or a light dinner. Plus, leftovers are even better the next day, so I always make a bit extra to enjoy again. This soup is one of those delightful dishes that never gets old in my kitchen!
Key Ingredients & Substitutions
Mushrooms: Using a mix like cremini, button, and shiitake adds great depth. If you only have one type, cremini works best for a rich flavor. You can also try portobello for a meatier texture.
Unsalted Butter: Butter brings a creamy richness but olive oil is a good substitute for a dairy-free version. Just watch the cooking time as oil tends to heat faster.
Thyme: Fresh thyme has a gentle, earthy aroma that complements mushrooms well. If you don’t have fresh, dried thyme works but use less—about half a teaspoon.
Heavy Cream: This gives the soup its creamy texture. For a lighter option, use half-and-half or coconut milk, which adds a subtle sweetness and keeps it dairy-free.
How Do You Get Mushrooms Perfectly Browned Without Burning?
Getting mushrooms browned brings out their deep, nutty flavor, but it’s easy to overcook or crowd the pan.
- Don’t rush: Cook mushrooms over medium heat so moisture evaporates slowly, allowing browning.
- Don’t overcrowd: Too many mushrooms release water and steam instead of browning. Cook in batches if needed.
- Stir gently: Stir often enough to prevent sticking, but not so much you stop browning.
- Use the right fat: Butter adds flavor but can burn easily. Mix butter with a little oil for balanced heat tolerance.
These little tips help you get mushrooms that are tender and golden, filling your soup with rich, roasted notes.
Equipment You’ll Need
- Large heavy-bottom pot – heats evenly and gives mushrooms room to brown nicely.
- Wooden spoon or silicone spatula – gentle on your pot and perfect for stirring without scratching.
- Immersion blender – handy to blend the soup right in the pot for creamy texture without extra dishes.
- Chef’s knife – sharp for slicing mushrooms and chopping onions easily and safely.
Flavor Variations & Add-Ins
- Swap heavy cream for coconut milk to make it dairy-free with a hint of sweetness.
- Add cooked chicken or crispy bacon for extra protein and smoky flavor.
- Stir in fresh spinach or kale near the end to boost color and nutrition.
- Use sage or rosemary instead of thyme for a woodsy twist that pairs well with mushrooms.
How to Make Creamy Mushroom Soup?
Ingredients You’ll Need:
- 1 lb (450 g) mixed mushrooms (such as cremini, button, shiitake), sliced
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (plus more for garnish)
- 3 cups (720 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Optional: pinch of smoked paprika or cayenne pepper for mild heat
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This mushroom soup recipe takes about 30 minutes from start to finish. You’ll spend time sautéing the vegetables and mushrooms, simmering to develop flavors, blending for creaminess, and then gently finishing with cream.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Then add the minced garlic and thyme leaves, cooking for another minute until fragrant.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook, stirring frequently, until the mushrooms have released their moisture and are browned and tender, about 8 to 10 minutes.
3. Thicken with Flour:
Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1 to 2 minutes to get rid of the raw flour taste.
4. Add Broth and Simmer:
Slowly pour in the vegetable or chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for about 10 minutes until the soup thickens slightly.
5. Blend and Add Cream:
Use an immersion blender to partially blend the soup, leaving some mushroom pieces whole to keep a nice texture. Then stir in the heavy cream and heat through, but don’t let it boil. Add salt, black pepper, and optional smoked paprika or cayenne pepper to taste.
6. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with fresh thyme sprigs or chopped parsley. Serve with crusty bread or your favorite side for a comforting meal.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but thaw and drain them well first to avoid excess water, which can make the soup too watery. Sauté them just like fresh mushrooms to develop flavor.
How Do I Make This Soup Dairy-Free?
Substitute the butter with olive oil and replace the heavy cream with coconut milk or your favorite plant-based cream. The soup will still be creamy with a slightly different but delicious flavor.
Can I Store Leftover Mushroom Soup?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance. Store it in the fridge and reheat slowly on the stove, adding a splash of broth or cream if it thickens too much.
