mushroom soup recipe
On a rainy Tuesday night I reached for a fridge full of odds and ends and found a handful of cremini mushrooms, a shy onion, and a bottle of cream that somehow felt like a secret ingredient. I browned the mushrooms in butter until the edges hugged the pan, then coaxed in garlic, a kiss of thyme, and a splash of stock. The kitchen smelled like everything good about a cozy dinner: earthy, comforting, and a little magical. This mushroom Soup Recipe isn’t a showstopper that needs hours; it’s a warm, reliable hug you can pull off the stove in less time than it takes to pick up the phone and call a friend. I’ve made it countless times, and it never fails to elicit that little sigh of “ahh, that’s exactly what I needed.” The texture is creamy and luxurious without being heavy, and the flavor stays bright thanks to a bright note of sherry or white wine. It’s the kind of dish my kids ask for by name, and it’s my go-to when I want a no-fuss, deeply satisfying solo dinner or a comforting bowl to share with company. This mushroom soup recipe feels like home—and it’s ready in a pinch.
What is a Mushroom soup
Think of this mushroom Soup Recipe as a simple, soul-warming bowl that celebrates mushrooms in all their earthy glory. It’s essentially a creamy, gently thickened soup built from sautéed mushrooms, aromatics, a light roux, and stock, finished with a generous swirl of cream. The name isn’t fancy, but the flavor is layered: the mushrooms provide depth, thyme gives that woodland scent, and the cream adds luxury without weighing you down. It’s the kind of dish that tastes like a family story you’ve told a hundred times—familiar, comforting, and a little nostalgic. If you’ve only known tomato soups or broths, this is a gentle pivot toward a richer, more indulgent everyday soup that still feels practical for weeknights. Think of it as the grown-up cousin of vegetable soup, with mushroom personality leading the way.
Why you’ll love this recipe?
What I love most about this mushroom Soup Recipe is how it feels in the bowl. The first spoonful smells like a woodland walk after rain—the aroma of caramelized onions, garlic, and mushroom earthy notes mingling with a whisper of thyme. The flavor is deeply savory and soothing, but not heavy, thanks to a careful balance of stock and cream. It’s incredibly forgiving too: a quick splash of white wine or sherry brightens it, and a little extra cream makes it extra cozy if you’re in the mood for pure comfort. It’s a lifesaver on busy nights because you can pull it together in about 30 minutes, and it tastes like you simmered it all afternoon. The cost is friendly, using pantry staples that stretch to feed a crowd or fuel a few quiet dinners. Versatility is another win: serve it as a starter for a casual dinner, as a light lunch with crusty bread, or as a silky base for a mushroom-focused topping—my kids actually ask for seconds, even though they’re picky about most greens. What I love most about this recipe is how forgiving it is—if you have big mushrooms, a mix of white and cremini, or a little extra onion, it only gets better. It’s a staple you’ll keep turning to because the flavor payoff feels like a little win every time.
How do I make mushroom soup?
Quick Overview
This mushroom Soup Recipe starts with a quick sauté of mushrooms, onions, and garlic until they’re deeply browned and fragrant. A light roux tames the texture, then stock and cream are whisked in to create a velvety base. A gentle simmer lets the flavors mingle, while a splash of wine or sherry adds brightness. Finish with a swirl of cream, a pinch of salt, and a final dusting of thyme. It’s a straightforward process: sauté, roux, simmer, blend (optional), and finish with cream. The result is a soup that tastes expensive without demanding hours in the kitchen. It’s the kind of dish you can make on a weeknight and still feel like you treated yourself.
Ingredients
For the Main Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound cremini mushrooms, sliced (a mix of white button and baby bella works great)
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken stock, preferably low-sodium
- 1/2 cup heavy cream or whole milk (start with cream for extra richness)
- 1/4 cup dry white wine or dry sherry (optional but delicious)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
For the Filling:
- Reserved mushroom caps and bits for a quick sauté garnish (optional)
- Extra salt and pepper for finishing
For the Glaze:
- Drizzle of extra virgin olive oil or a swirl of cream (optional)
- Fresh thyme or chives for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Put a large heavy-bottomed pot over medium heat. Melt the butter with the Olive Oil until it’s bubbly but not browned. This is the flavor base, so don’t rush it. You want the butter to coat the pan and carry the mushrooms’ aroma into the air. Once you smell that toasty, nutty note, you’re on the right track.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour and thyme. This will become the light roux that thickens the soup a touch without weighing it down. If you keep your roux a little loose, you’ll still get that velvet texture without clumps.
Step 3: Mix Wet Ingredients
In a separate measuring cup, whisk the stock with the wine or sherry if you’re using it. The wine isn’t mandatory, but it brightens the mushroom flavor in a playful way. Have the cream measured and ready; we’ll add it at the end to keep it silky rather than grainy.
Step 4: Combine
Now add the onions to the pot and cook until they’re translucent and starting to soften. Add the garlic and let it bloom for about 30 seconds. Sprinkle in the flour-thyme mix and stir for 1–2 minutes to form a light roux. It should look slightly thick but not pastey. If it looks dry, a splash of stock will bring it back to life.
Step 5: Prepare Filling
Turn the heat up to medium and add the sliced mushrooms in one layer. Don’t crowd the pan; you want them to sear and caramelize a bit on the edges. This is where the deep, toasty mushroom flavor comes from. Toss and cook for about 5–7 minutes, until most of the liquid has evaporated and the mushrooms are nicely browned. Season with a pinch of salt as they cook.
Step 6: Layer & Swirl
Pour in the wine (if using) and scrape up any browned bits from the bottom. Stir in the stock, then bring to a gentle simmer. Reduce the heat and let it simmer for about 10 minutes. For extra silkiness, you can emulsify a portion of the soup with an immersion blender or transfer a portion to a blender and blitz briefly, then whisk back in. The idea is a smooth, cohesive texture with a few tender mushroom pieces kept intact for texture.
Step 7: Bake
Okay, we’re sticking with the recipe’s language here, but think of this as a gentle simmer rather than a bake. Simmer uncovered for 10–15 minutes or until the flavors meld and the soup thickens just a touch. If you like it lighter, skim a bit of foam off the top. If you want ultra-creamy, stir in the cream now and let it warm through without boiling, or do a quick blend before returning to the heat.
Step 8: Cool & Glaze
Turn off the heat and stir in the cream. Taste and adjust salt, pepper, and thyme. If you want a glossy finish, swirl in a thin line of extra cream or a small drizzle of olive oil. A pinch of fresh herbs (thyme, chives, or parsley) on top makes the aroma sing as you ladle it into bowls.
Step 9: Slice & Serve
Ladle the soup into warm bowls. A few mushroom slices reserved from Step 5 look pretty floating on top. Serve with crusty bread for dunking and a simple green salad on the side for balance. If you’re serving guests, a light grating of parmesan or a crack of black pepper brings a little brightness to the spoonful. My family loves extra green onions for a pop of color and a fresh bite.
What to Serve It With
This mushroom soup pairs beautifully with a few simple accompaniments that elevate the experience without complicating the cooking. It’s a perfect starter for a cozy dinner, or a light lunch on a busy day when you still want something homemade and satisfying.
For Breakfast: A small cup of coffee and a crusty, warm slice of baguette with a buttered mushroom topping makes a surprising, delightful start to the day. The aroma alone is a mood-setter for a relaxed morning.
For Brunch: Serve in shallow bowls with a dollop of creme fraiche and chives, plus a fluffy egg tart or a silky avocado toast on the side. It feels fancy without being fussy, and the creamy texture makes it feel indulgent without being heavy.
As Dessert: This isn’t dessert, of course, but paired with a light wedge of almond or hazelnut cake and a glass of sparkling wine, it makes a cozy, slightly indulgent late-afternoon course that feels like a treat.
For Cozy Snacks: A warm mug of soup alongside a plate of warm crackers or a simple grilled cheese is my go-to pairing on chilly evenings. It’s the kind of combo that disappears in minutes in my house, and it’s a great way to get kids to eat mushrooms without a fuss.
We’ve served this at countless family gatherings, and it’s always a crowd-pleaser. It’s a recipe I’ve adapted over the years—I’ve learned that a splash of miso or a spoon of cream at the end can push the depth even further, especially when the mushrooms are wildly different in size or when you’re cooking with leftovers. The key is to taste as you go and let the soup tell you what it needs—the mushrooms are the star, but your seasoning decisions are the supporting cast that makes the performance sing.
Top Tips for Perfecting Your Mushroom Soup
Here are some practical, kitchen-tested tips that keep this mushroom soup recipe consistently delicious, even on busy weeknights.
Zucchini Prep: Not applicable here for this dish, but if you ever want to sneak in a little extra veg, grate a small zucchini finely and fold it into the soup at the very end for extra moisture and subtle sweetness. Squeeze out some moisture first so you don’t dilute the mushroom flavor.
Mixing Advice: Don’t rush the browning of the mushrooms. Those caramelized edges are where most of the flavor lives. If you toss them in wet, they’ll steam and release liquid, which dulls the depth. Pat them dry with a towel if they’re especially wet before sautéing.
Swirl Customization: The finish is where you can personalize this soup. Try a dollop of crème fraîche, a swirl of olive oil, or a dusting of smoked paprika for a different aroma. If you want green specks, a quick sprinkle of fresh chives or parsley right before serving adds color and brightness.
Ingredient Swaps: If you’re dairy-free, use coconut cream or a dairy-free milk with a touch more stock. Omit the butter and use olive oil to sauté for a lighter, plant-based version. If you’re avoiding alcohol, simply omit the wine and add a teaspoon of white wine vinegar or lemon juice for a touch of acidity that lifts the flavors.
Baking Tips: Even though we call Step 7 “Bake,” treat it as a gentle simmer. A rolling boil will dull the texture; keep it just shy of a boil as the flavors meld. If your stove runs hot, lower the heat a touch and plan for a longer simmer to avoid scorching.
Glaze Variations: The glaze is optional, but it’s a neat way to dress up service. A light drizzle of truffle oil can transform this into a special-occasion soup, or simply finish with a sprinkle of toasted croutons for crunch and texture contrast.
Lessons learned: start with a good mushroom-to-liquid ratio and don’t over-blend unless you want a completely smooth soup. I’ve found that leaving a few mushroom pieces intact gives the best texture and keeps the “mushroom-forward” feel intact. If you have a bunch of leftover mushrooms, you can sauté them once and blend into the base for a thicker, more rustic finish. Trust me on this one—the more you cook with what you have, the more you’ll find little adjustments that make the dish truly yours.
Storing and Reheating Tips
Storage and reheating are where this mushroom soup shines because it holds up well and tastes even better the next day after the flavors have had time to mellow together.
Room Temperature: Soup is best served fresh; if you’re not serving it right away, keep it in a warm spot or in a thermos. Don’t leave it out for more than two hours in warm room temperatures, especially if you’ve added dairy.
Refrigerator Storage: Store in a covered container for up to 3–4 days. It will thicken a bit in the fridge, so reheat gently and whisk in a splash of stock or cream to loosen it to your preferred consistency.
Freezer Instructions: You can freeze this soup, but dairy can separate after freezing. For best results, freeze the mushroom base (without the cream) in a rigid container for up to 2–3 months. Thaw overnight in the fridge, reheat slowly, and whisk in cream just before serving. If you’re freezing with cream, you may notice some separation; it’s still tasty, but you can blend again and add a touch more cream when reheating to restore texture.
Glaze Timing Advice: If you plan to freeze, skip the glaze or finish with a fresh drizzle after reheating. A fresh dollop of cream on top after reheating helps restore that silky finish.
In short, this soup tastes best fresh but stores beautifully for days. Reheat slowly on the stove, whisk in a little extra stock or cream to bring it back to its original creaminess, and serve with warm bread to mop up every last spoonful.
Frequently Asked Questions
Final Thoughts
This mushroom soup recipe is one of those dishes I reach for when I want something that feels special without requiring a long day in the kitchen. It’s creamy and comforting, but it never feels heavy, and it’s adaptable enough to suit what’s in your pantry. From a simple weeknight dinner to a cozy weekend lunch with friends, it always earns a warm response and a second helping. The aroma alone seems to pull people into the kitchen, and the taste makes them linger at the table. If you try it, tell me what you swapped or added—I love hearing about the little twists that make a recipe your own. And if you’ve got a favorite mushroom variety or a preferred finish, I’m all ears. Happy cooking, friends, and don’t forget to leave a note in the comments about how yours turned out. Can’t wait to hear how yours turns out!
Creamy Mushroom Soup
Ingredients
Main Ingredients
- 1.5 pounds mushrooms cremini or button, sliced
- 0.5 cup butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 4 cup vegetable broth
- 1 cup heavy cream
- 0.5 teaspoon thyme dried
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Melt butter in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms have released their liquid and are browned, about 10-15 minutes.
- Pour in vegetable broth and add dried thyme, salt, and black pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in heavy cream. Heat through gently, but do not boil.
- Serve hot, garnished with fresh parsley if desired.
