This homemade creamy mushroom soup is rich, smooth, savory, and comforting. Browning the mushrooms before simmering gives the soup a deeper, more concentrated mushroom flavor. This version follows the classic combination of mushrooms, garlic, broth, flour, thyme, and cream.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
500 g fresh baby bella or cremini mushrooms, sliced
1 small onion or 1 shallot, finely chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
4 cups low-sodium vegetable or chicken broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 tablespoon fresh parsley, chopped
Optional: 1 teaspoon soy sauce for extra savory flavor
Optional: 1/8 teaspoon ground nutmeg
For Garnish
A few sautéed mushroom slices
Fresh parsley
Freshly ground black pepper
A small drizzle of heavy cream
Instructions
Clean the mushrooms gently with a damp paper towel or soft brush. Slice them evenly.
Heat the olive oil and 1 tablespoon of butter in a large heavy-bottomed pot over medium-high heat.
Add the sliced mushrooms. Cook for about 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Browning is important because it develops a deeper mushroom flavor.
Remove about 1 cup of the browned mushrooms and set them aside. These can be added back later for texture.
Add the remaining 2 tablespoons of butter to the pot.
Add the chopped onion and cook for 3–4 minutes until soft and translucent.
Add the minced garlic and thyme. Cook for about 30–45 seconds, just until fragrant. Be careful not to burn the garlic.
Sprinkle the flour over the mushroom mixture. Stir continuously for about 1–2 minutes. This cooks the flour and helps prevent a raw flour taste.
Slowly pour in the broth while stirring constantly. Continue stirring until the flour is completely incorporated and there are no lumps.
Add the optional soy sauce and black pepper.
Bring the soup to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 10–12 minutes, stirring occasionally, until the mushrooms are very tender and the soup has thickened slightly.
Use an immersion blender to blend the soup until smooth. If you prefer a little texture, blend only part of the soup. You can also carefully blend it in batches using a regular blender.
Return the soup to low heat and stir in the heavy cream.
Add the reserved sautéed mushrooms.
Add salt gradually and taste. Add the optional nutmeg if desired.
Warm gently for another 2–3 minutes. Do not let the soup boil vigorously after adding the cream.
Turn off the heat and stir in the fresh parsley.
Ladle the soup into warm bowls. Garnish with sautéed mushrooms, parsley, black pepper, and a small drizzle of cream.
Nutrition Information
Approximate per serving, based on 4 servings:
Calories: 280–310 kcal
Protein: 5–7 g
Carbohydrates: 15–18 g
Fat: 24–27 g
Fiber: 1–2 g
Sugar: 3–5 g
Sodium: approximately 500–900 mg
The exact nutrition depends on the broth, cream, butter, flour, and amount of salt used. One comparable tested recipe lists 299 calories, 15 g carbohydrates, 5 g protein, 26 g fat, and 1 g fiber per serving.
Mushroom Nutrition
Mushrooms provide protein, fiber, potassium, copper, and other micronutrients. USDA research also notes that mushrooms retain many nutrients after cooking, although retention varies by nutrient and cooking method.
Allergen Information
Contains: Dairy and wheat.
Gluten-Free: No, because regular all-purpose flour is used.
Dairy-Free: No.
Egg-Free: Yes.
Nut-Free: Yes, assuming the broth and other packaged ingredients are produced without cross-contact with nuts.
Peanut-Free: Yes, assuming packaged ingredients are peanut-free.
Soy-Free: No if soy sauce is used. Omit soy sauce for a soy-free version.
Vegetarian: Yes when made with vegetable broth.
Vegan: No. For a vegan version, use plant-based butter, vegetable broth, and a suitable dairy-free cream.
Tips for the Best Creamy Mushroom Soup
Use cremini or baby bella mushrooms for a deeper flavor and darker color. White button mushrooms can also be used.
Do not overcrowd the mushrooms while browning. If your pot is small, cook them in batches.
For an even stronger mushroom flavor, add a small amount of rehydrated dried shiitake or porcini mushrooms.
For a thicker soup, simmer it uncovered for several additional minutes.
For a thinner soup, add extra broth.
For a lighter version, replace some or all of the heavy cream with half-and-half or evaporated milk.
For a completely smooth soup, blend all the mushrooms. For more texture, reserve some mushrooms and add them after blending.
Storage
Store leftover soup in an airtight container in the refrigerator for 3–4 days. Reheat gently over medium-low heat, stirring regularly.
The soup can also be frozen for up to about 3 months, although cream-based soups may separate or become slightly grainy after thawing. For the best freezer texture, freeze the soup before adding the cream and add the cream after reheating.
Q&A
Q: Can I make creamy mushroom soup without flour?
A: Yes. You can omit the flour and reduce the soup longer, or blend more of the mushrooms to naturally thicken it. Cornstarch can also be used as an alternative thickener.
Q: Can I use milk instead of heavy cream?
A: Yes. Milk makes the soup lighter, while half-and-half gives a texture between milk and heavy cream.
Q: Can I use chicken broth?
A: Yes. Chicken broth works very well and gives the soup a richer savory flavor. Use vegetable broth for a vegetarian version.
Q: Can I make this soup completely smooth?
A: Yes. Blend the entire soup with an immersion blender or carefully use a regular blender in batches.
Q: Why should I brown the mushrooms first?
A: Browning removes excess moisture and develops a deeper, more concentrated savory flavor. This is one of the most important steps for a flavorful mushroom soup.
Q: Can I add chicken?
A: Yes. Cooked shredded or diced chicken can be stirred into the finished soup for a more substantial meal.
Q: Can I make it without onion?
A: Yes. You can omit the onion and increase the garlic slightly, although onion adds sweetness and depth.
Q: Can I make it spicy?
A: Yes. Add a pinch of red pepper flakes or a small amount of cayenne pepper.
Q: What herbs go best with mushroom soup?
A: Thyme, parsley and rosemary all pair well with mushrooms. Thyme is especially suitable for this creamy version.
Q: Can I use coconut milk instead of cream?
A: Yes. Full-fat coconut milk can replace heavy cream, although it may add a mild coconut flavor. A tested creamy mushroom soup recipe specifically suggests full-fat coconut milk as a dairy-free alternative.
Q: Can I make this soup ahead of time?
A: Yes. It can be prepared ahead and refrigerated. Reheat gently and stir well before serving.
Q: What should I serve with creamy mushroom soup?
A: Crusty bread, garlic bread, toasted sourdough, crackers, or a fresh green salad all pair well with the soup.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Grandma’s Cream Puffs – Light, Crisp & Creamy - October 17, 2026
- Easy Crockpot Creamy Garlic Parmesan Chicken - October 17, 2026
- Garlic Herb Roasted Potatoes - October 17, 2026
