This mushroom soup recipe is all about comfort and earthiness wrapped up in a creamy, smooth bowl. It’s made with fresh mushrooms, a touch of garlic, onions, and a bit of cream or milk to give it that silky texture. The flavors are gentle but deep, with a nice balance between the mushrooms’ natural earthiness and the subtle seasonings.
I always love making this soup when I want something easy but satisfying. One of my favorite things is how versatile it is—you can keep it simple with just mushrooms and broth, or add some fresh herbs like thyme or parsley to brighten it up. I find that stirring in a little butter really brings out the mushrooms’ flavor and makes the soup feel extra cozy.
For serving, I like to ladle it into big mugs or bowls and enjoy it with crusty bread or a grilled cheese sandwich. It’s the kind of soup that makes you feel warm from the inside out. Whenever I make it, it reminds me of chilly evenings at home when a hot bowl of mushroom soup is exactly what everyone needs. It’s simple to make and always gets compliments!
Key Ingredients & Substitutions
Mushrooms: Using a mix like cremini, shiitake, and button adds depth. But if you only have one kind, that’s okay! Just use what you like or find at the store.
Butter: Butter adds richness and helps cook the mushrooms and onions. If you want a dairy-free option, try olive oil or a vegan butter substitute—it still tastes great.
Onions & Garlic: These bring flavor and aroma. If fresh garlic isn’t handy, garlic powder works too—use a little less to avoid overpowering the soup.
Broth: Vegetable broth keeps it vegetarian; chicken broth gives a slightly richer taste. You can also use mushroom broth for extra earthiness.
Cream or Half-and-Half: This makes the soup smooth and creamy. For a lighter or dairy-free version, try coconut milk or cashew cream. Just add them at the end and heat gently.
How Do I Get Deep Flavor from Mushrooms and a Creamy Soup Texture?
The key is to cook the mushrooms slowly to brown them and evaporate all their moisture—that’s where the flavor concentrates.
- Use medium heat and stir occasionally. Give the mushrooms time to turn golden and a bit crispy around the edges, about 8-10 minutes.
- Adding butter in stages helps build richness during cooking.
- Cooking onions and garlic after mushrooms lets their flavors soften without burning.
- For texture, blend half the soup smooth and keep some mushroom chunks for a nice bite.
- When adding cream, warm it gently on low heat; avoid boiling to keep the creamy texture smooth.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and prevents burning while sautéing mushrooms.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Immersion blender – helps you blend the soup right in the pot for smooth texture and less cleanup.
- Chef’s knife – makes slicing mushrooms and chopping onions easy and safe.
- Cutting board – a sturdy surface to prep all your veggies comfortably.
Flavor Variations & Add-Ins
- Swap cream for coconut milk to make a dairy-free, slightly sweet version that still feels rich.
- Add cooked bacon or pancetta for a smoky twist that pairs wonderfully with mushrooms.
- Stir in fresh herbs like parsley, thyme, or chives at the end for a burst of fresh flavor.
- Include sautéed leeks or shallots in place of onions for a milder, sweeter base.
How to Make Creamy Mushroom Soup with Herbs
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) mixed mushrooms (cremini, shiitake, button), sliced
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon all-purpose flour (to thicken)
How Much Time Will You Need?
This creamy mushroom soup takes about 10 minutes to prep and around 30 minutes to cook, including sautéing and simmering. You’ll have a warm, flavorful soup ready in roughly 40 minutes total.
Step-by-Step Instructions:
1. Sauté the Mushrooms:
Heat 2 tablespoons of butter in a large pot over medium heat. Add the sliced mushrooms and cook them, stirring often, until they turn golden brown and all their liquid evaporates. This usually takes about 8 to 10 minutes.
2. Cook the Onion and Garlic:
Add the last tablespoon of butter to the pot, then toss in the chopped onion and minced garlic. Stir and cook for 3 to 4 minutes until they become soft and fragrant.
3. Thicken the Soup (Optional):
If you want a thicker soup, sprinkle the flour over the mushrooms and onions now. Stir constantly for 1 to 2 minutes to cook out the raw flour flavor.
4. Add Broth and Herbs, Then Simmer:
Pour in the broth and add your thyme. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes to bring out the flavors.
5. Blend the Soup:
If you used fresh thyme, remove the sprig now. Use an immersion blender to blend the soup until mostly smooth but still chunky. Or, blend half the soup in a blender and then return it to the pot.
6. Finish with Cream:
Stir in the heavy cream and warm gently on low heat. Avoid boiling so the cream doesn’t curdle.
7. Season and Serve:
Add salt and pepper to your taste. Serve the soup in bowls, garnished with chopped parsley and, if you like, some extra sautéed mushroom slices on top.
Can I Use Frozen Mushrooms in This Soup?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking. Frozen mushrooms release more water, so sauté them longer to evaporate excess moisture for better flavor.
How Can I Make This Soup Dairy-Free?
Substitute the butter with olive oil or vegan butter, and replace the heavy cream with coconut milk or cashew cream. Add the dairy alternatives at the same step and warm gently to avoid curdling.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently over low heat, stirring often to maintain creaminess.
What’s the Best Way to Thicken the Soup?
If you want a thicker soup, adding 1 tablespoon of flour during step 3 works well. Alternatively, you can simmer the soup a bit longer to reduce and thicken without adding flour.
