Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International / Comfort Food
Ingredients: 500 g fresh mushrooms (cremini, button, or a mix), sliced; 1 medium onion, chopped; 3–4 garlic cloves, minced; 2 tbsp butter or olive oil; 2 tbsp all-purpose flour (for thickening); 4 cups vegetable or chicken broth; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 cup heavy cream or half-and-half; Salt and freshly ground black pepper, to taste; Optional: ¼ cup dry white wine (for depth of flavor); Optional: a splash of soy sauce or Worcestershire sauce (for extra umami); Fresh parsley, chopped (for garnish)

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Creamy Mushroom Soup is a warm, earthy, and comforting bowl of goodness that I love making any time I need something cozy and nourishing. Loaded with fresh mushrooms, herbs, and a touch of cream, this soup is rich and flavorful without being too heavy. It’s the kind of dish I crave on chilly days or when I want something simple yet satisfying.

Why You’ll Love This Recipe

I love this soup for its deep mushroom flavor, velvety texture, and how easy it is to pull together with everyday ingredients. It feels elegant enough for guests but comforting enough for a quiet night in. It’s naturally hearty, can be made vegetarian, and always tastes better the next day. I also like that it works as a starter or a full meal with some crusty bread on the side. Creamy Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mushrooms (such as cremini, white button, or a mix)
Onion, chopped
Garlic, minced
Butter or olive oil
All-purpose flour (for thickening)
Vegetable or chicken broth
Heavy cream or half-and-half
Fresh thyme or dried thyme
Salt and black pepper
Optional: white wine or a splash of soy sauce for depth
Fresh parsley (for garnish)

Directions

I heat butter or olive oil in a large pot over medium heat and sauté the onions until translucent.
I add the garlic and cook for another 30 seconds until fragrant.
I stir in the sliced mushrooms and cook until they’ve released their moisture and are golden brown—this takes about 8–10 minutes.
I sprinkle in the flour and stir well to coat the mushrooms, cooking for 1–2 minutes to remove the raw flour taste.
I gradually add the broth while stirring, then bring everything to a simmer.
I add thyme, salt, and pepper, and let the soup simmer for about 10–15 minutes to develop flavor.
I stir in the cream and simmer gently for another 5 minutes.
If I want a smoother texture, I blend part or all of the soup using an immersion blender or regular blender.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes of prep and 30 minutes of cooking, for a total of 40 minutes.

Variations

Sometimes I use a mix of wild mushrooms for a deeper, earthier flavor. I’ve also made it dairy-free with coconut milk or cashew cream. For added body, I stir in cooked rice or small pasta. When I want a boost of umami, I add a dash of soy sauce or a sprinkle of nutritional yeast. A splash of white wine at the start adds a restaurant-quality finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat or microwave it in short intervals, stirring often. If it thickens too much, I add a splash of broth or water. This soup also freezes well—just skip the cream before freezing and stir it in when reheating. Creamy Mushroom Soup

FAQs

What type of mushrooms work best?

I usually go with cremini or white button mushrooms, but portobello, shiitake, and wild mushrooms all add great flavor.

Can I make this soup vegan?

Yes, I use olive oil instead of butter, vegetable broth, and coconut or cashew cream to keep it plant-based.

Do I need to blend the soup?

Not at all. I like it chunky for texture, but blending makes it smoother and silkier. Sometimes I blend half for the best of both.

Can I thicken the soup without flour?

Yes, I use a bit of cornstarch slurry or let it reduce longer. A scoop of blended cooked potatoes or cauliflower also works.

How do I add more flavor?

I sauté the mushrooms well, add a splash of white wine, and don’t skip the herbs. A bit of soy sauce or Worcestershire adds extra depth too.

Conclusion

Creamy Mushroom Soup is one of those timeless recipes that always delivers comfort in every spoonful. With its rich flavor, smooth texture, and hearty warmth, it’s a dish I turn to again and again. Whether I keep it rustic and chunky or smooth and elegant, it’s always a welcome addition to the table—simple, soothing, and utterly delicious.

Creamy Mushroom Soup

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: International / Comfort Food
Diet: Vegetarian

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Description

Creamy Mushroom Soup is a rich, velvety soup loaded with sautéed mushrooms, aromatic herbs, and a touch of cream — earthy, comforting, and easy to make. It’s perfect for chilly days and pairs beautifully with crusty bread or a light salad.

Ingredients

500 g fresh mushrooms (cremini, button, or a mix), sliced
1 medium onion, chopped
3–4 garlic cloves, minced
2 tbsp butter or olive oil
2 tbsp all-purpose flour (for thickening)
4 cups vegetable or chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 cup heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Optional: ¼ cup dry white wine (for depth of flavor)
Optional: a splash of soy sauce or Worcestershire sauce (for extra umami)
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, heat butter or olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms and cook for 8–10 minutes, until they release their moisture and begin to brown.
If using, pour in the white wine and let it simmer until mostly evaporated. (Optional step.)
Sprinkle the flour over the mushrooms, stir to coat evenly, and cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the broth while stirring, then add the thyme, salt, and pepper. Bring the soup to a simmer and cook for 10–15 minutes to develop flavor.
Reduce heat to low, stir in the heavy cream (or half-and-half), and simmer gently for another 5 minutes. Do not boil after adding cream.
For a smooth texture, use an immersion blender (or transfer to a blender carefully) to purée part or all of the soup. For a chunkier texture, skip blending or blend only a portion. (Optional.)
Adjust seasoning with salt and pepper, and stir in a splash of soy sauce or Worcestershire if using.
Ladle into bowls, garnish with chopped parsley, and serve hot — best with crusty bread or a side salad.

Notes

Use a mix of mushrooms (e.g. cremini + shiitake) for deeper, earthier flavor.
To make it vegetarian/vegan: use olive oil instead of butter and a plant‑based cream (like coconut cream or cashew cream) and vegetable broth. (Texture and taste will differ slightly.)
If you want a thicker soup without flour, you can simmer longer to reduce liquid, or add a slurry of cornstarch and water.
Leftovers keep well in the fridge for up to 4 days — reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
The soup freezes okay — skip the cream when freezing; add fresh cream when reheating for best texture.
Adding a splash of soy sauce or white wine gives an extra layer of depth and umami flavor.