Meta Info
Servings: 6
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: Approximately 210
Macros per Serving:
Protein: 6g | Carbs: 12g | Fat: 16g | Fiber: 2g
Intro Paragraph
This Creamy Mushroom Soup is rich, velvety, and packed with earthy mushroom flavor in every spoonful. Made with tender sautéed mushrooms, garlic, and a silky cream-based broth, it’s the perfect comfort food for chilly evenings or cozy lunches.
Unlike canned versions, this homemade mushroom soup delivers deep savory flavor with simple ingredients and a luxurious texture. It’s satisfying enough to serve as a light meal yet elegant enough for entertaining guests.
If you’re looking for healthy comfort food recipes, easy soup recipes, or creamy homemade soups, this mushroom soup is a timeless classic that’s both comforting and surprisingly simple to make.
Look at the Recipe
- Rich and velvety texture with tender mushroom slices throughout
- Deep savory flavor from sautéed mushrooms and garlic
- Comforting, satisfying, and perfect for meal prep
Ingredients Needed
For the Soup
- 1½ pounds fresh mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes
- Fresh parsley
- Extra sautéed mushrooms
- Grated Parmesan cheese
- Cracked black pepper
How to Make Our Creamy Mushroom Soup
1. Sauté the Vegetables
In a large soup pot, heat the butter and olive oil over medium heat.
Add the onions and cook until softened, about 3–4 minutes.
2. Cook the Mushrooms
Stir in the sliced mushrooms and cook for 8–10 minutes until they release their moisture and begin to brown.
Add the garlic and thyme and cook for another minute.
3. Create the Base
Sprinkle the flour over the mushroom mixture and stir well.
Cook for 1 minute to remove the raw flour taste.
4. Add the Broth
Gradually whisk in the broth until smooth.
Bring to a gentle simmer and cook for 15 minutes.
5. Finish with Cream
Reduce the heat and stir in the heavy cream.
Season with salt and black pepper.
For a smoother soup, blend half of the mixture and return it to the pot.
6. Serve
Ladle into bowls and garnish with fresh parsley, extra mushrooms, or Parmesan cheese.
Storage & Serving Suggestions
Storing
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Warm gently on the stovetop over medium-low heat, stirring occasionally.
Freezing
Freeze before adding the cream for best results. Add cream when reheating.
Serving Pairings
Serve with:
- Crusty whole-grain bread
- Garden salad
- Grilled chicken
- Roasted vegetables
- Toasted garlic bread
Tips & FAQs
What mushrooms work best?
Cremini, baby bella, white button, or a combination of wild mushrooms all work beautifully.
Can I make this soup vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.
How can I make it lighter?
Replace heavy cream with evaporated milk, half-and-half, or a blended milk alternative.
Can I make this soup gluten-free?
Yes. Use a gluten-free flour blend or cornstarch slurry to thicken the soup.
Why is my soup too thin?
Allow it to simmer a bit longer, or add a small cornstarch slurry until the desired consistency is reached.
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