There’s something truly special about a bowl of rich, homemade Creamy Mushroom Soup, and this recipe is hands-down the best! Forget the canned stuff – this version is packed with fresh mushrooms, savory aromatics like onion and garlic, fragrant thyme, and finished with heavy cream for a luxurious, velvety texture. I love making this Creamy Mushroom Soup because it feels incredibly comforting and tastes so much better than anything from a store. It’s surprisingly easy to whip up, perfect for a cozy evening meal, especially on these lovely mid-April days!
Why You’ll Love This Creamy Mushroom Soup
- Rich Mushroom Flavor: Using plenty of fresh mushrooms creates a deep, earthy, and intensely mushroomy taste.
- Velvety Smooth Texture: Heavy cream and a simple roux give this soup a luxurious, creamy consistency.
- Easy Homemade Recipe: Simple steps make this classic soup achievable even for beginner cooks.
- Comfort Food Perfection: Warm, savory, and deeply satisfying – the ultimate comfort soup.
- Better Than Canned: Fresh ingredients and homemade preparation make a world of difference in flavor.
Ingredients for Creamy Mushroom Soup
Here’s what you’ll need to make this rich and flavorful soup. The full list with measurements is in the recipe card below.
Soup Base
- Unsalted butter (Fat)
- Oil (Oil)
- Onions, diced (Vegetable)
- Garlic, minced (Aromatic)
- Fresh mushrooms, sliced (button or cremini work well) (Fungi)
- All-purpose flour (Thickener)
- Low sodium chicken broth (Liquid)
Seasoning & Creaminess
- Chopped fresh thyme, divided (Herb)
- Salt (Seasoning)
- Cracked black pepper (Spice)
- Heavy cream (Dairy)
Garnish
- Chopped fresh parsley (Herb)
- Fresh thyme (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the classic flavor of this Creamy Mushroom Soup, but here are some delicious variations:
- Different Mushrooms: Use shiitake, oyster, porcini (rehydrated), or a mix of wild mushrooms for a more complex flavor.
- Add Wine: Deglaze the pot with a splash of dry white wine or sherry after cooking the mushrooms and before adding the flour.
- Make it Vegan: Use olive oil or vegan butter, vegetable broth, full-fat coconut milk or cashew cream instead of heavy cream.
- Add Other Veggies: Sauté some diced celery or leeks along with the onions.
- Blend it Smooth: For an ultra-smooth soup, carefully use an immersion blender or transfer in batches to a regular blender before adding the cream.
How to Make Creamy Mushroom Soup
Let me show you how easy it is to make this fantastic Creamy Mushroom Soup:
Sauté Aromatics
- I heat the butter and oil together in a large Dutch oven or soup pot over medium-high heat until the butter is melted and shimmering.
- I add the diced onion and sauté for 2 to 3 minutes, until softened.
- Next, I add the minced garlic and cook until fragrant, which only takes about 1 minute.
Cook the Mushrooms
- I add the sliced mushrooms and half of the chopped fresh thyme (about two teaspoons) to the pot.
- I cook, stirring occasionally, for about 5 minutes, until the mushrooms release their liquid and start to brown nicely.
Make Roux and Add Broth
- I sprinkle the flour over the cooked mushrooms and onions.
- I mix it well with the vegetables and fat in the pot, cooking for about 2 minutes. This cooks out the raw flour taste and creates a roux to thicken the soup.
- Gradually, I pour in the chicken broth, mixing continuously as I pour to prevent lumps.
- I season with salt and pepper.
Simmer the Soup
- I bring the soup to a simmer, then reduce the heat to low-medium.
- I cover the pot and allow the soup to simmer gently for 10-15 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.
Finish with Cream and Herbs
- I reduce the heat to low.
- I stir in the heavy cream. I allow it to gently simmer (I make sure not to let it come to a rolling boil) just to heat through.
- I taste the Creamy Mushroom Soup and adjust the seasoning with more salt and pepper if needed.
- Finally, I mix in the chopped fresh parsley and the remaining fresh thyme.
- Serve
Tips and Tricks for the BEST Mushroom Soup
Here are my secrets for making this Creamy Mushroom Soup truly exceptional:
- Don’t Crowd Mushrooms: Cook mushrooms in batches if necessary so they brown nicely instead of steaming. Browning equals flavor!
- Fresh Thyme: Using fresh thyme adds a wonderful earthy aroma and taste that complements the mushrooms perfectly.
- Cook the Roux: Don’t skip cooking the flour in the butter/oil for a minute or two. This eliminates any raw flour taste in the finished soup.
- Low Heat for Cream: Add the heavy cream over low heat and don’t let the soup boil vigorously afterward to prevent potential curdling.
- Quality Broth: Use a good quality chicken or vegetable broth as it forms the flavor base of the soup.
How to Serve
This Creamy Mushroom Soup is delicious served:
- Hot: Straight from the pot, perfect on a cool day.
- Garnished: Top with extra fresh parsley, thyme leaves, a swirl of cream, croutons, or a sprinkle of Parmesan cheese.
- With Crusty Bread: Essential for dipping into that rich, creamy broth!
- As a Starter: An elegant beginning to a dinner party meal.
- For Lunch: A satisfying and comforting lunch alongside a sandwich or salad.
Make Ahead and Storage
This soup reheats beautifully! Store leftover Creamy Mushroom Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid boiling during reheating.
FAQs about Creamy Mushroom Soup
- Can I use different types of mushrooms?
- Absolutely! Cremini (baby bella), shiitake, oyster, or a mix will all add wonderful flavor.
- Can I make this soup thicker or thinner?
- Yes! For a thicker soup, you can simmer it a bit longer to reduce, blend a portion of the soup with an immersion blender, or make a small cornstarch slurry. For a thinner soup, simply stir in a little extra broth or cream.
- Can I freeze this soup?
- Cream-based soups can sometimes separate or become slightly grainy upon thawing. While possible, the texture might not be exactly the same. If freezing, cool completely first and reheat very gently.
Enjoy this rich, flavorful, and utterly comforting Best Creamy Mushroom Soup! It’s a classic for a reason.
Print
Best Creamy Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 1x
- Category: Soup, Appetizer, Main Course
- Cuisine: American, French-Inspired
Description
This Creamy Mushroom Soup is rich, flavorful, and deeply comforting. Fresh mushrooms are sautéed with onion, garlic, and thyme, then simmered in a creamy broth for a delicious homemade soup.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 1/2 pounds (750g) fresh mushrooms (cremini or white button), sliced
- 4 teaspoons fresh thyme leaves, divided
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1–2 teaspoons salt (or to taste)
- 1/2 – 1 teaspoon cracked black pepper (or to taste)
- 1 cup heavy cream
- Chopped fresh parsley, for garnish (optional)
- Extra fresh thyme leaves, for garnish (optional)
Instructions
- Sauté Onions and Garlic: Heat the butter and olive oil together in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is melted. Add the diced onions and sauté for 2-3 minutes, until they begin to soften. Add the minced garlic and cook for about 1 minute more, stirring constantly, until fragrant.
- Cook Mushrooms: Add the sliced mushrooms and 2 teaspoons of the fresh thyme leaves to the pot. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms have released their liquid and started to brown.
- Make Roux: Sprinkle the flour evenly over the cooked mushrooms and vegetables. Stir well to combine, coating the mushrooms. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
- Add Broth and Season: Gradually pour in the chicken broth (or vegetable broth), whisking constantly to prevent lumps. Season with 1-2 teaspoons of salt and 1/2-1 teaspoon of pepper (adjust to your taste).
- Simmer: Bring the soup to a simmer. Reduce the heat to low-medium, cover the pot, and allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have melded.
- Add Cream: Reduce the heat to low. Stir in the heavy cream. Allow the soup to heat through gently. Do not let it boil rapidly after adding the cream.
- Finish and Serve: Stir in the chopped fresh parsley (if using) and the remaining 2 teaspoons of fresh thyme leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve the creamy mushroom soup hot, garnished with extra parsley or thyme if desired.
Notes
- Mushrooms: Cremini (baby bella) mushrooms provide deeper flavor, but white button mushrooms work well too. Clean mushrooms by wiping with a damp cloth, not rinsing.
- Thyme: Fresh thyme adds the best flavor. If substituting dried thyme, use about 1/3 the amount (roughly 1 1/4 teaspoons total).
- Broth: Low-sodium broth allows better control over the saltiness. Vegetable broth can be used for a vegetarian version.
- Cream: Heavy cream provides the richest texture. Half-and-half can be substituted for a lighter soup.
- Blending (Optional): For a smoother soup, you can use an immersion blender to partially or fully blend the soup before serving. If blending, stir in the cream and remaining herbs after blending.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.