Creamy Mushroom Soup – Rich, Comforting & Easy to Make

Introduction

There’s something magical about a bowl of Creamy Mushroom Soup — rich, velvety, and packed with earthy flavors. Unlike canned versions, homemade mushroom soup is fresher, healthier, and customizable.

Pinterest data shows searches for “mushroom recipes” and “creamy soups” spike during colder months, making this a must-share comfort food recipe. It’s the perfect starter for dinner parties, a cozy weeknight meal, or even a meal-prep lunch.

Ingredients

2 tbsp butter (or olive oil)
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 lb (450 g) mushrooms (cremini, button, or mixed), sliced
1 tsp thyme (fresh or dried)
¼ cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half)
½ cup whole milk
1 tbsp soy sauce (enhances umami)
Salt & black pepper, to taste

Optional Garnish:

Fresh parsley, chopped
Extra sautéed mushrooms
Drizzle of cream

Timing

Prep time: 10 minutes
Cook time: 25 minutes
Total time: ~35 minutes

👉 Faster than store-bought soup but with restaurant-quality flavor.

Step-by-Step Instructions

Step 1: Sauté Aromatics

In a large pot, heat butter and olive oil. Add onions and cook until soft. Stir in garlic.

Step 2: Cook Mushrooms

Add mushrooms and thyme. Cook 7–8 minutes until golden and most liquid has evaporated.

Step 3: Thicken Base

Sprinkle flour over mushrooms. Stir well and cook 1 minute.

Step 4: Add Broth

Gradually whisk in broth. Simmer 10 minutes.

Step 5: Add Cream

Reduce heat. Stir in cream, milk, and soy sauce. Simmer gently until thickened. Season with salt and pepper.

Step 6: Blend (Optional)

For extra creamy texture, blend half the soup with an immersion blender, then return to pot.

Step 7: Serve

Ladle into bowls and garnish with parsley or extra mushrooms.

Tips for Success

Use mixed mushrooms: Cremini, shiitake, and porcini add depth.
Don’t overcrowd pan: Mushrooms brown better in batches.
Soy sauce secret: Boosts earthy umami flavor.
Texture control: Blend fully for silky soup, or leave chunks for rustic style.

Nutrition (per serving, 6 servings)

Calories: 230 kcal
Protein: 6 g
Carbs: 14 g
Fat: 17 g
Fiber: 2 g

Healthier Alternatives

Dairy-free: Swap cream for coconut milk or cashew cream.
Low-fat: Use half-and-half or evaporated milk.
Low-carb: Replace flour with almond flour or xanthan gum for thickening.
Vegan: Use veggie broth + plant-based cream.

Serving Suggestions

Pair with crusty bread or garlic toast.
Serve as a starter for steak, chicken, or pasta dinners.
Top with toasted croutons or crispy bacon.
Ladle into mugs for a warm lunch on-the-go.

Common Mistakes to Avoid

Overcooking cream: Add at the end to prevent curdling.
Skipping browning: Mushrooms need to caramelize for flavor.
Not seasoning enough: Mushrooms soak up salt — taste and adjust.
Watery soup: Simmer uncovered to thicken properly.

Storing Tips

Fridge: Store in airtight container up to 4 days.
Freezer: Freeze without cream (add cream when reheating). Lasts up to 2 months.
Reheat: Warm gently on stove, avoid boiling.

Conclusion

This Creamy Mushroom Soup is comfort in a bowl — earthy, rich, and easy to make at home. Whether you’re cooking for family, prepping ahead for the week, or serving guests, it’s a recipe that feels gourmet yet simple.