Creamy Mushroom Soup Recipe – Rich, Comforting, and Homemade
Nothing beats a warm bowl of homemade creamy mushroom soup on a chilly day. Whether you’re looking for a nourishing lunch, a cozy dinner starter, or a vegetarian comfort meal, this soup is a perfect fit. It’s velvety, rich, packed with umami flavor, and surprisingly simple to make.
With a base of sautéed mushrooms, aromatic herbs, and creamy broth, this mushroom soup is not only delicious but also customizable. Plus, it’s a great way to sneak in nutrients while indulging in comfort food. This recipe avoids the canned stuff and delivers a fresher, cleaner taste — and yes, it’s just as creamy and satisfying.
What Makes This Mushroom Soup Special?
Most mushroom soups either go heavy on cream or rely on canned ingredients, but this version finds the perfect balance between healthy and indulgent. You’ll be using fresh mushrooms, onion, garlic, vegetable or chicken stock, and just enough cream or milk to make it smooth without feeling too heavy.
This soup is great for:
- Vegetarian meals (use veggie stock)
- Cozy cold-weather dinners
- Freezer-friendly meal prep
- Gut-friendly and gluten-free diets (with a few tweaks)
Best Mushrooms to Use for Soup
This recipe works beautifully with common grocery store mushrooms, but you can get creative with the mix. Each mushroom variety offers a unique depth of flavor:
- White button mushrooms – Mild and affordable, perfect as a base.
- Cremini mushrooms (baby bellas) – More flavor than white buttons; meatier texture.
- Portobello – Deep umami and hearty texture.
- Shiitake – Adds an earthy, smoky note (use sparingly).
- Wild mushrooms – More gourmet and aromatic, excellent for a fancy twist.
Feel free to mix 2–3 types for the best flavor profile.
Key Ingredients and Their Roles
Each ingredient in this soup plays a part in creating that rich, restaurant-worthy result:
- Mushrooms – The hero! Packed with umami and nutrients like B vitamins and selenium.
- Onion and garlic – Build savory depth and sweetness.
- Butter or olive oil – For sautéing and flavor richness.
- Flour – Helps thicken the soup naturally (can sub gluten-free flour if needed).
- Broth – Vegetable or chicken stock forms the soup base.
- Milk or cream – Adds the signature creamy texture.
- Herbs – Thyme, parsley, or rosemary complement mushrooms perfectly.
- Salt & Pepper – Don’t be shy — mushrooms need good seasoning to shine.
How to Make Homemade Mushroom Soup (Step-by-Step)
Making mushroom soup from scratch is much easier than you’d think. Here’s a simple breakdown:
- Sauté the aromatics: Melt butter in a pot, then cook chopped onion and garlic until soft.
- Cook the mushrooms: Add sliced mushrooms and cook until golden brown and reduced in size.
- Add flour: Sprinkle in flour to create a roux that thickens the soup.
- Deglaze and add stock: Pour in broth slowly while stirring to avoid lumps.
- Simmer: Let the soup cook gently to deepen the flavors.
- Blend (optional): For a creamy texture, blend all or part of the soup using an immersion or regular blender.
- Add cream/milk: Stir in cream or milk for richness and adjust seasoning before serving.
Mushroom Soup Nutrition Benefits
Mushrooms are naturally low in fat and calories while offering essential nutrients:
- Vitamin D – Especially when sun-dried
- Antioxidants – Help fight inflammation
- B Vitamins – Support energy and brain function
- Fiber – Aids digestion
This soup can be made dairy-free, gluten-free, or vegan with just a few ingredient swaps (see Tips & Tricks below).
Serving Suggestions
This mushroom soup is super versatile. Here’s how to enjoy it:
- Serve with crusty bread, garlic toast, or cheesy crostini
- Top with a swirl of cream, fresh parsley, or toasted mushrooms
- Pair with a light salad for a full vegetarian lunch
- Use it as a starter for dinner parties or holiday meals
Storage & Freezing Tips
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months. Allow to cool completely before freezing.
- Reheat gently on the stove over low heat. Add a splash of milk if it thickens too much.
Tips & Tricks for Perfect Mushroom Soup
- Don’t wash mushrooms under water – Wipe them clean to avoid soggy soup.
- Brown the mushrooms well – This brings out maximum flavor.
- Use an immersion blender for convenience — blend just half the soup for a textured, rustic feel.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Add umami boosters like soy sauce, miso paste, or a splash of Worcestershire for depth.
- Fresh herbs > dried herbs, but both work. Thyme and parsley are the top choices.
Easy Mushroom Soup Recipe
📌 Description:
A rich and creamy homemade mushroom soup made with fresh mushrooms, garlic, onions, and a touch of cream. Perfectly comforting, easy to make, and way better than canned soup!
⏱️ Duration:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🛒 Ingredients:
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 16 oz fresh mushrooms (white, cremini, or mix), sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1/2 cup milk or heavy cream
- Salt and black pepper to taste
- Optional: 1/2 teaspoon dried thyme or 1 tsp fresh thyme
- Optional garnish: fresh parsley, cream drizzle, or sautéed mushrooms
🥄 Instructions:
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes).
- Add mushrooms and cook for 8–10 minutes, until golden and reduced.
- Sprinkle flour over the mushrooms, stir well, and cook for 1–2 minutes to remove raw flour taste.
- Slowly add broth while stirring constantly to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Optional: Use an immersion blender to blend part or all of the soup for a creamy texture.
- Stir in cream or milk. Season with salt, pepper, and herbs as desired.
- Serve hot, garnished with parsley or a swirl of cream.