There’s something irresistibly comforting about a bowl of Creamy Mushroom Soup. Its rich, velvety texture paired with earthy, sautéed mushrooms evokes warmth and coziness — perfect for chilly evenings or elegant starters. This soup balances deep umami flavors with a smooth, creamy base, making it satisfying, comforting, and sophisticated all at once.

Whether you’re looking for a simple weeknight meal, a cozy lunch, or a starter for a dinner party, this homemade mushroom soup is quick to prepare and far superior to store-bought versions. Fresh mushrooms, sautéed to perfection, are blended with cream and seasoned to bring out their natural earthy flavor — creating a soup that’s creamy, flavorful, and unforgettable.

Why You’ll Love This Recipe

Quick & Easy: One-pot recipe ready in under 40 minutes.
Vegetarian-Friendly: Creamy and hearty without meat.
Flavorful & Rustic: Rich mushroom flavor with garlic, onions, and herbs.
Customizable: Add cream, coconut milk, or white wine for variations.
Comfort in a Bowl: Smooth texture, earthy flavors, perfect for cozy meals.

Ingredients

Soup Base:

1 lb (450g) fresh mushrooms, sliced (button, cremini, or mixed)
1 medium onion, diced
2 cloves garlic, minced
4 tablespoons unsalted butter
1 tablespoon olive oil
4 cups vegetable stock (or chicken stock)
1 teaspoon thyme (fresh or dried)
Salt and black pepper, to taste

Creamy Finish:

½ cup heavy cream (or coconut milk for dairy-free)
1 tablespoon flour (optional, for thicker soup)
Fresh parsley, chopped (for garnish)
Optional: sautéed mushroom slices for topping

Instructions

Prepare ingredients.
Slice mushrooms, dice onions, and mince garlic.
Sauté onions and garlic.
In a large pot, heat butter and olive oil over medium heat. Add onions and sauté until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute until fragrant.
Cook mushrooms.
Add sliced mushrooms to the pot. Sauté until golden brown and most moisture has evaporated, about 7–10 minutes. Stir frequently for even cooking.
Add stock and seasonings.
Pour in vegetable stock, add thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
Blend the soup.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
Add cream and thicken.
Stir in heavy cream. If you want a thicker soup, whisk in 1 tablespoon of flour dissolved in a little water and simmer for another 5 minutes.
Taste and adjust.
Adjust salt, pepper, or herbs to your preference. Add a drizzle of cream or sprinkle of parsley before serving.
Serve warm.
Garnish with fresh parsley and optional sautéed mushroom slices. Serve with crusty bread or garlic croutons for an extra comforting touch.

Flavor Tips & Tricks

Use a mix of mushrooms for deeper flavor: cremini, shiitake, and button mushrooms blend beautifully.
For a richer soup, add a splash of white wine when sautéing mushrooms.
Roast mushrooms before adding to soup for a smoky, earthy flavor.
For a dairy-free version, substitute coconut milk for heavy cream.
Blend partially if you like a chunkier, rustic texture.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently over low heat.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Variations

Herbed Mushroom Soup: Add rosemary or sage for a herbal twist.
Truffle Mushroom Soup: Drizzle with truffle oil for a luxurious flavor.
Spicy Mushroom Soup: Add a pinch of cayenne pepper or smoked paprika.
Cheesy Mushroom Soup: Stir in shredded Gruyere or Parmesan before serving.
Creamy Vegan: Use coconut milk and olive oil instead of butter.

Nutrition (Per Serving)

Calories: 180
Protein: 4g
Carbohydrates: 12g
Fat: 14g
Saturated Fat: 7g
Fiber: 2g
Sugar: 3g
Sodium: 500mg