If you’re craving something cozy, comforting, and downright delicious, this Creamy Mushroom Soup Recipe will be your new go-to. I absolutely love how this soup turns out silky smooth with just the right balance of earthy mushrooms and fresh thyme. Whether you’re making it for a chilly night or serving it to guests, you’ll find that it’s as impressive as it is easy to prepare. So grab your favorite pot and let’s dive in—I promise you’re going to want to make this one again and again.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Using a mix of white button and cremini mushrooms brings layers of earthy taste you just can’t beat.
- Perfectly Creamy Texture: The combo of blending part of the soup and adding a touch of cream gives it that velvety feel without being too heavy.
- Simple and Quick: No fancy equipment or hard-to-find ingredients—just pantry staples and fresh produce.
- Versatile and Cozy: Ideal for an easy weeknight dinner, but elevated enough for company or meal prep.
Ingredients You’ll Need
The magic of this Creamy Mushroom Soup Recipe lies in how these simple ingredients work in harmony. Fresh mushrooms provide the base flavor, while broth and a splash of white wine add depth. Using both olive oil and butter ensures the vegetables soften beautifully with a slightly rich undertone.
- Extra-virgin olive oil: Adds fruitiness and helps sauté the onions and mushrooms.
- Unsalted butter: Brings richness and a silky texture in combination with the olive oil.
- Yellow onion: Gives sweetness and complexity; make sure to chop it finely for even cooking.
- Sea salt: Balances flavors and enhances the natural taste of mushrooms.
- Freshly ground black pepper: Adds mild heat and earthiness, freshly ground is key.
- White button mushrooms: Mild and classic mushroom flavor—clean and slice them well.
- Cremini mushrooms: Known as baby portobello, they add depth and meatiness to the soup.
- Garlic cloves: Grated for a gentle burst of garlicky flavor without overpowering.
- Dry white wine: Gives acidity and brightness; I like a Sauvignon Blanc or Pinot Grigio here.
- Vegetable broth: Use a good-quality broth (or homemade!) to maximize flavor.
- Tamari: A gluten-free soy sauce that adds subtle umami—a little goes a long way.
- Fresh thyme leaves: Bright and herbaceous, thyme pairs perfectly with mushroom soup.
- Heavy cream or crème fraîche: Optional but highly recommended for that creamy finish, adding richness without heaviness.
- Chopped fresh parsley: For garnish and a fresh pop of color and flavor.
Variations
I love to make this soup my own depending on what’s in the fridge or seasonally available. You might find you want to add some twists too—you absolutely should! It’s such a forgiving recipe that encourages creativity.
- Adding different mushrooms: I’ve tried shiitake and oyster mushrooms here, and it amps up the earthiness even more.
- Make it vegan: Swap out butter for extra olive oil and use coconut cream or a plant-based cream alternative instead of heavy cream.
- Spicy kick: A pinch of smoked paprika or a few chili flakes add a nice warmth without overwhelming the soup.
- Herb swaps: If you don’t have fresh thyme, rosemary or sage can be great alternatives.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Onions and Mushrooms to Build Flavor
Start by heating olive oil and butter in a large pot over medium heat. The combo of both fats really helps the mushrooms develop a beautiful caramelization. Toss in the chopped onion with salt and pepper and cook just until it becomes translucent and soft—about 2 minutes. Then add half your mushrooms and cook for 5 minutes, stirring occasionally so they don’t stick. Follow with the remaining mushrooms and cook for another 5 minutes until they release their moisture and start browning slightly. This step is critical—don’t rush it! Those browned bits are flavor gold.
Step 2: Layer in Garlic, Wine, Broth, and Seasonings
Once the mushrooms are tender and fragrant, stir in the grated garlic. Garlic cooks quickly, so let it soften for about 30 seconds before adding the white wine. The wine will deglaze the pan and bring brightness. Then pour in the vegetable broth, tamari, and sprinkle in the fresh thyme leaves. Bring everything to a gentle simmer, cover your pot, and let it cook for 15 minutes. This lets all those flavors mingle and deepen.
Step 3: Blend for Creamy Texture (But Leave Some Chunky Love)
After simmering, let the soup cool a bit, then carefully transfer about two-thirds of it to a blender. Puree until smooth and creamy. You want to leave the remaining one-third chunky, so when you stir it back in, the soup has that wonderful texture contrast. No blender? No worries—you can use an immersion blender directly in the pot.
Step 4: Finish It Off with Cream and Season to Taste
Stir the blended soup back into the pot with the chunky mushrooms. Now’s your moment for the optional creamy touch—add in the heavy cream or crème fraîche. Let it cook gently for 2 minutes to warm through and mellow the cream’s flavor. Give it a taste and adjust salt and pepper as needed. That’s it—you’re ready to serve!
Pro Tips for Making Creamy Mushroom Soup Recipe
- Dry, Not Wet Mushrooms: Make sure to cook out the mushrooms well—if they’re soggy, the soup can turn watery. Pat them dry if needed before cooking.
- Wine Choice Matters: Use a dry white wine you’d enjoy drinking; cheap or overly sweet wines can throw off the flavor.
- Balance the Umami: The tamari adds a savory depth—don’t skip it, but adjust according to your salt preference.
- Don’t Overblend: Leaving some texture keeps the soup interesting—totally smooth can feel a bit heavy.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I always finish this soup with a drizzle of good olive oil and a swirl of cream for that little extra indulgence. Tossing on some fresh parsley and a few thyme leaves not only adds color but a fresh herbaceous note that brightens every bite. Sometimes I add a small dollop of crème fraîche on top if I have it on hand—it’s like a creamy crown!
Side Dishes
My family goes crazy for this soup paired with crusty artisan bread or garlic toast—perfect for dipping. Roasted potatoes or a simple green salad with lemon vinaigrette also complement the earthy mushroom flavors beautifully. If I’m looking for something heartier, a grilled cheese sandwich on sourdough is comfort food heaven alongside this soup.
Creative Ways to Present
For special occasions, I love serving this soup in little bread bowls—it’s fun and feels fancy but is so easy to do. Garnishing with crispy fried mushrooms or a sprinkle of toasted pine nuts adds a lovely crunch. If you’re hosting a crowd, this soup also makes a great starter served in espresso cups as a savory amuse-bouche.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely before transferring it to airtight containers in the fridge. It keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, so leftovers get better the next day—perfect for quick lunches!
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers, leaving some headspace for expansion, and it keeps for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, warm gently on low heat on the stove, stirring occasionally so it doesn’t scorch. If it thickens too much, I add a splash of broth or cream to loosen it up. Microwave works too—just heat in short bursts and stir between intervals for even warming.
FAQs
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Can I make this Creamy Mushroom Soup Recipe vegan?
Absolutely! Just swap the butter for more olive oil or a vegan butter alternative and use coconut cream or any plant-based cream instead of heavy cream. Also, check your broth and tamari to ensure they’re vegan-friendly.
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What mushrooms work best for this soup?
A combination of white button and cremini mushrooms is ideal for a balanced flavor and texture, but you can mix in shiitake, oyster, or even portobello for deeper umami. Just avoid wild mushrooms you’re unfamiliar with unless you know they’re safe and tasty.
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Can I use a blender instead of an immersion blender?
Yes! Just be careful to let the soup cool slightly before transferring it to a blender to avoid hot splatters. Blend in batches if needed, then combine with the chunky portion in your pot.
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How long does this soup keep in the fridge?
Stored properly in an airtight container, it will stay good for about 3 to 4 days. Always give it a sniff before reheating just to be sure!
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Do I have to use wine in this recipe?
While the dry white wine adds a lovely acidity and depth, you can leave it out if you prefer. Replace it with an equal amount of broth and maybe add a splash of lemon juice or vinegar for brightness.
Final Thoughts
This Creamy Mushroom Soup Recipe is one of those dishes I always come back to when I want something warm, satisfying, and just a bit special. It’s deceptively simple but full of comforting flavors that make every spoonful feel like a hug. Honestly, once you try it, you’ll want to keep it in your soup rotation all year long. Go on—give it a shot and treat yourself and those you love to a bowlful of mushroom magic. I can’t wait to hear how much you adore it!
Print
Creamy Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Mushroom Soup combines earthy white button and cremini mushrooms with aromatic herbs and a touch of wine for depth of flavor. Blended partially for a smooth yet textured consistency, and finished with cream and fresh parsley, it offers a comforting and elegant dish perfect for any season.
Ingredients
Main 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
Instructions
- Heat the base: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and freshly ground black pepper. Cook for about 2 minutes until the onion softens slightly, releasing its aroma.
- Cook mushrooms in stages: Add half of the sliced mushrooms to the pot, stirring occasionally, and cook for 5 minutes until they soften. Then add the remaining mushrooms and cook for another 5 minutes to deepen their flavor and reduce moisture.
- Add garlic and liquids: Stir in the grated garlic, then pour in the dry white wine to deglaze the pot, scraping up any browned bits. Add the vegetable broth, tamari, and fresh thyme leaves. Stir well, cover the pot, and let simmer for 15 minutes to meld flavors.
- Blend soup partially: Allow the soup to cool slightly, then pour two-thirds of it into a blender. Blend until smooth to create a creamy base while leaving some mushroom chunks for texture.
- Combine and finish soup: Return the blended soup to the pot with the remaining chunky portion. If desired, stir in the heavy cream and cook for another 2 minutes over medium heat, warming through and removing any raw cream taste. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and drizzle with extra olive oil and/or cream. Garnish with chopped fresh parsley and additional thyme leaves. Serve hot and enjoy the rich, comforting flavors.
Notes
- This recipe yields approximately 4 cups of soup, ideal for 4 servings.
- The cream is optional; for a lighter version, omit or substitute with a non-dairy alternative.
- White wine adds depth but can be omitted or replaced with additional broth for a non-alcoholic version.
- For a thicker soup, blend more of the soup before combining.
- Use fresh thyme for best flavor, but dried thyme can be substituted at one-third the quantity.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
