Name: Creamy Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil (plus more for serving); 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; ½ teaspoon sea salt; Freshly ground black pepper, to taste; 1 pound white button mushrooms, stemmed and sliced; 8 ounces cremini mushrooms, stemmed and sliced; 2 garlic cloves, grated; ¼ cup dry white wine; 3 cups vegetable broth; 1 tablespoon tamari; 1 tablespoon fresh thyme leaves (plus more for garnish); ½ cup heavy cream or crème fraîche (optional, plus more for serving); Chopped fresh parsley (for garnish)

If you’re craving something cozy, savory, and absolutely soul-soothing, this Creamy Mushroom Soup Recipe is exactly what you need. I absolutely love how this turns out every time — it’s velvety, rich, and bursting with umami goodness. Whether you’re making it for a quiet night in or to impress friends, you’ll find this soup hits all the right notes without any fuss.

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these on hand, and they come together easily for a quick weeknight win.
Perfectly Balanced Flavors: The mix of white button and cremini mushrooms gives depth and earthiness you’ll crave.
Customizable Creaminess: Add heavy cream or skip it for lighter but still incredibly tasty results.
Comfort in a Bowl: It’s the kind of meal that warms you from the inside out on chilly days.

A white bowl is filled with creamy mushroom soup that has a light brown color and smooth texture. Inside the soup, there are slices of mushrooms visible, each with a slightly darker brown shade. The soup has swirls of white cream on the surface, along with droplets of yellow oil scattered around. Fresh green herbs are sprinkled over the top, adding a touch of color and texture. A woman's hand holds a wooden spoon with a silver scoop, dipping into the soup from the right side. The bowl sits on a white marbled surface with some green herb sprigs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

When I first tried this creamy mushroom soup recipe, I was amazed at how such simple ingredients could create a flavor-packed, silky soup. Here’s the rundown with some tips on each staple.

Extra-virgin olive oil: Adds a fruity, peppery note—plus helps to sauté the veggies beautifully.
Unsalted butter: I like using butter here for that classic richness, but you can swap for oil for dairy-free.
Yellow onion: Gives a subtle sweetness once it softens, vital for that deep flavor base.
Sea salt: Enhances all the natural flavors—remember to season as you go.
Freshly ground black pepper: Adds a bit of heat and complexity, freshly ground is key.
White button mushrooms: The classic mild mushroom flavor—make sure they’re fresh for the best texture.
Cremini mushrooms: They pack a deeper, earthier mushroom punch to balance the button mushrooms.
Garlic cloves: Grated garlic spreads the flavor evenly and keeps the soup fragrant.
Dry white wine: This adds a lovely acidity and depth—don’t skip it unless you prefer an alcohol-free alternative.
Vegetable broth: I use low-sodium to control the saltiness, but homemade broth works wonderfully here.
Tamari: For a savory umami boost—feel free to substitute soy sauce if you don’t have tamari.
Fresh thyme leaves: Fresh is always best to brighten the flavors and add herbal complexity.
Heavy cream or creme fraîche (optional): This is what makes the soup luxuriously creamy, but it’s just as delicious without.
Fresh parsley: For garnish and a pop of color and freshness on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this creamy mushroom soup recipe is—you can easily make it your own based on what you have or your dietary needs. The first time I tweaked it, adding a handful of sautéed leeks changed everything up for the better!

Dairy-Free Version: Skip the butter and cream, substitute with coconut cream or cashew cream for richness without dairy.
Extra Herbs: Adding rosemary or sage can turn this into a more robust, earthy soup perfect for fall evenings.
More Mushrooms: Mix in shiitake or chanterelle for unique flavors and textures—you might discover a new favorite combo!
Spicy Twist: A pinch of red pepper flakes added with the garlic gives a gentle warmth without overwhelming the soup.

How to Make Creamy Mushroom Soup Recipe

Step 1: Sauté Your Base

Start by heating your olive oil and butter in a large pot over medium heat. Toss in the chopped onion along with sea salt and freshly ground black pepper — this helps the onions release moisture and soften without burning. I usually cook the onions for about 2 minutes until they’re translucent and slightly softened. It’s the base for building flavor, so don’t rush it!

Step 2: Cook the Mushrooms in Two Batches

Add half the sliced mushrooms first, stirring occasionally for about 5 minutes until they release their juices and begin to soften. Then add the rest and cook for another 5 minutes. This two-step method helps them brown more evenly instead of steaming. When I first tried tossing all the mushrooms in at once, they just steamed and ended up soggy — trust me, this step makes all the difference!

Step 3: Add Garlic, Wine, and Broth

Stir in the grated garlic and cook briefly until fragrant, about a minute. Then pour in the dry white wine—this deglazes the pan and adds acid that brightens all those rich flavors. Pour in your vegetable broth along with tamari and fresh thyme leaves. Give everything a good stir, cover, and let it simmer gently for 15 minutes. This simmering melds the flavors beautifully.

Step 4: Blend and Combine for That Perfect Texture

Once the soup has cooled a bit, carefully transfer about two-thirds to a blender and puree until silky smooth. I like leaving one-third chunky for texture—it’s the comforting contrast that makes this soup so special. Stir the pureed soup back into the pot with the chunky part.

Step 5: Finish with Cream and Season

If you want that classic creamy finish, stir in the heavy cream or creme fraîche now and simmer for another 2 minutes just to heat through and mellow the raw cream flavor. Season to taste with salt and pepper. I usually taste at this stage and adjust carefully—the mushrooms have such nuanced flavor you don’t want to overpower them with too much salt.

Pro Tips for Making Creamy Mushroom Soup Recipe

Use Two Mushroom Varieties: Combining button and cremini mushrooms gives your soup a richer, more complex flavor than just one type.
Don’t Skip Deglazing: The white wine lifts up the browned bits from the pan, adding a delicious depth you might miss otherwise.
Blend in Batches Carefully: When pureeing hot soup, pulse in small batches to avoid spills and ensure a smooth texture.
Avoid Over-Salting: Since tamari and broth add saltiness, add additional salt at the end slowly to keep the flavor balanced.

How to Serve Creamy Mushroom Soup Recipe

Two white bowls filled with creamy tan soup containing visible slices of mushrooms and small pieces of chicken. The soup surface is topped with a drizzle of yellow olive oil, chopped green herbs, and a sprinkle of black pepper. The bowl in the foreground is held by a woman's hand on the side, while another woman's hand holds a spoon with a light wooden handle dipping into the soup. The bowls are placed on a white marbled surface with a striped cloth in shades of burnt orange, cream, and navy blue on the upper left side. A small glass bottle with golden liquid and some fresh thyme sprigs sit near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my creamy mushroom soup with a drizzle of extra-virgin olive oil and a little extra cream swirl—makes it feel fancy! Fresh thyme leaves and chopped parsley are my go-to herbs for a bright, fresh contrast. Sometimes, I sprinkle toasted pumpkin seeds for a little crunch—trust me, it’s a fun texture twist!

Side Dishes

This soup goes wonderfully with crusty bread or a warm baguette—perfect for dipping! When I want a heartier meal, I serve it alongside a simple green salad with lemon vinaigrette or even a light grilled cheese sandwich. My family goes crazy for the combo of melty cheese and earthy mushroom soup.

Creative Ways to Present

For a special occasion, I like serving the soup in small cups as an elegant starter, garnished with a thyme sprig and a little truffle oil drizzle—trust me, it impresses every time! Another favorite is pouring the soup into individual bread bowls for a rustic, cozy presentation that guests always enjoy.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I transfer the soup into airtight containers and store them in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day. Just give it a good stir before reheating.

Freezing

I’ve frozen this creamy mushroom soup recipe a few times with pretty good results. Just skip adding cream before freezing; add it fresh when you reheat. Freeze in microwave-safe containers or freezer bags for up to 3 months, and thaw overnight in the fridge before warming.

Reheating

When reheating, do it gently over low heat on the stove to keep that silky texture intact. Add your cream at this stage if you skipped it earlier, and stir often to prevent skins or burning. I always taste and adjust seasoning after reheating because flavors can mellow a bit in the fridge.

FAQs

Can I make this Creamy Mushroom Soup Recipe vegan?

Absolutely! Replace the butter with olive oil or vegan margarine and swap the heavy cream with coconut cream or a cashew-based cream alternative. Just ensure your broth is vegan too. These swaps keep the soup creamy without any animal products.
What’s the best way to clean mushrooms for this soup?

I recommend wiping them clean with a damp paper towel or soft brush to avoid soaking them. Mushrooms absorb water quickly, and rinsing under running water can make them mushy, which affects the soup’s texture.
Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works beautifully if you’re not vegetarian. It adds an extra layer of savory flavor, making the soup even heartier. Just adjust the salt accordingly since broths vary in saltiness.
Is it necessary to blend the soup?

Not strictly, but blending two-thirds of the soup gives it a creamy texture without relying entirely on cream. It also lets you keep some mushroom chunks for a satisfying bite, which I love for added texture and mouthfeel.
Can I prepare this soup ahead of time?

Yes! It actually tastes fantastic the next day. Just store it in the fridge and reheat gently before serving. For longer storage, freeze the soup before adding cream, then add cream when reheating for best texture.

Final Thoughts

This creamy mushroom soup recipe is one that always brings a little comfort and joy to my kitchen. It’s straightforward but feels indulgent, making it perfect for both busy weeknights and slower weekends. Give it a try—you might find yourself making it over and over, just like I did! I’m excited for you to taste this cozy bowl of goodness and make it yours.