best creamy mushroom soup recipe

Written BySheba G Updated On
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The Best best creamy mushroom soup recipe

Mushroom soup is one of those recipes I make year round, and this creamy version is the one my family asks for by name. It comes together in about 30 minutes on a weeknight, but it also holds up on a holiday table next to the turkey or a Sunday roast. Cremini mushrooms do most of the heavy lifting on flavor, and a little butter, onion, and thyme turn them into something rich enough to feel like a special occasion dinner even when it is just Wednesday.

The reason I keep coming back to this recipe is the texture. Plenty of creamy soups turn out thin and watery, so I make sure to cook the mushrooms until their liquid has fully released and evaporated before adding the stock. That step concentrates the flavor and gives the soup real body. A splash of cream at the end finishes it without making it heavy, and my kids will actually eat it without the usual complaints, which is my true test for any dinner.

Mushrooms add more than flavor. They bring nutrients to the bowl, and pureed vegetable soups like this one stay filling thanks to the fiber and the butter and cream in the pot. It is also easy to make dairy free with olive oil and coconut milk if you need to. I serve it with crusty bread or a grilled cheese for a full meal, or in small cups as a starter when we have people over.

Best Creamy Mushroom Soup

4.5 from 730 votes

A velvety mushroom soup built on browned cremini mushrooms, sweet onion, and fresh thyme, finished with cream for a silky texture. It comes together in one pot in under an hour and tastes even better the next day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 tbsp unsalted butter, divided
1 tbsp olive oil
1 lb cremini mushrooms, sliced 1/4 inch thick
1 medium yellow onion, diced
2 cloves garlic, minced
1 tsp fresh thyme leaves
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp dry sherry (optional)

For Serving

2 tbsp chopped fresh parsley
Extra sliced mushrooms, sautéed in butter
Crusty bread for dipping

👨‍🍳Directions

1Melt 2 tablespoons of the butter with the olive oil in a Dutch oven over medium heat until the foam subsides.
2Add the mushrooms in an even layer and let them sit without stirring for 5 minutes. Stir, then cook 6 to 8 minutes more, until the released liquid evaporates and the slices turn deep golden brown around the edges.
3Add the remaining 2 tablespoons butter, the diced onion, and 1/2 teaspoon of the salt. Cook 5 minutes, stirring occasionally, until the onion is soft and translucent.
4Stir in the garlic and thyme and cook 30 seconds, just until fragrant. Do not let the garlic brown.
5Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until no dry flour remains and the mixture coats the spoon.
6Pour in the broth in a steady stream, whisking as you go to keep the mixture smooth. Stir in the sherry if using, raise the heat, and bring to a gentle simmer. Cook 10 minutes, until the soup thickens enough to coat the back of a spoon.
7For a creamier texture, blend about half the soup with an immersion blender, or transfer 2 cups to a stand blender, vent the lid, purée, and stir it back in. Leave some mushroom pieces whole for texture.
8Lower the heat to medium-low and stir in the heavy cream. Simmer gently 5 minutes without boiling, until the soup is hot and velvety.
9Season with the remaining 1/2 teaspoon salt and the black pepper, then taste and adjust. Let the pot sit off the heat for 5 minutes before ladling into bowls and topping with parsley.

🔧Equipment

Dutch oven or heavy-bottomed pot
Wooden spoon
Chef’s knife and cutting board
Ladle
Immersion blender (optional)
Liquid measuring cup

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 27g💛Saturated Fat: 15g❤️Cholesterol: 75mg🧂Sodium: 620mg🌾Total Carbs: 17g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 7g

📝Notes

Tips: Keep the mushrooms in a single layer in step 2. Crowding the pot traps steam and they will stew instead of brown. If your pot is small, brown them in two batches. Swap half the cream for whole milk for a lighter body, or use a splash of dry white wine in place of the sherry. The soup thickens as it cools; loosen leftovers with a little broth or water as you reheat them over low heat. Store covered in the refrigerator up to four days, and reheat gently so the cream does not break.

Watch Video Of How Best Creamy Mushroom Soup Works

This creamy mushroom soup is the recipe I reach for whenever I need something that feels special but does not take all day, and it has never let me down. It works for a quiet weeknight dinner just as well as it does for Thanksgiving or a holiday table, and everyone from the kids to my picky uncle finishes their bowl. If you are feeding a crowd and want a dish that travels well and reheats beautifully, this is the one I would bring.

❓ Frequently Asked Questions About Creamy Mushroom Soup

1. What kind of mushrooms make the best creamy mushroom soup?

Cremini (also sold as baby bella) are the workhorse choice: they have more flavor than plain white button mushrooms and hold their texture well. For a deeper, more savory pot, blend cremini with a handful of shiitake or a few slices of rehydrated porcini. White button mushrooms work fine too, though the finished soup will taste milder, so season a little more aggressively at the end.

2. How do I get the soup thick and creamy without heavy cream?

Start with a roux of butter and flour cooked for a minute or two before the broth goes in, then finish with whole milk or half-and-half off the heat. For extra body, pull out a couple of cups of the finished soup, blend until smooth, and stir it back in. A small amount of sour cream whisked in at the end adds richness and a light tang, but keep the heat low so it does not curdle.

3. Why did my mushroom soup turn gray or bland?

Mushrooms brown best in a hot, uncrowded pan, so cook them in batches if your pot is small and let them sit undisturbed until the edges caramelize. Skipping that step is the usual cause of both pale color and flat flavor. Gray color can also come from simmering too long after blending, so add the dairy at the end and warm gently rather than boiling. A splash of dry sherry, a spoonful of soy sauce, or a pinch of dried thyme brings the flavor back into focus.

4. Can I make creamy mushroom soup ahead of time or freeze it?

The soup keeps in the refrigerator for about three to four days in a sealed container, and it often tastes better the next day once the flavors settle. Reheat gently on the stovetop over low heat, stirring occasionally, and thin with a splash of broth or milk if it has tightened up. Freezing is trickier because dairy-based soups can separate, so freeze the base before you add cream and stir the dairy in after reheating.

5. Can I use dried mushrooms or mushroom broth to boost the flavor?

Yes, and both are easy upgrades. Soak a small handful of dried porcini in hot water for about 20 minutes, then strain the liquid through a fine-mesh sieve to catch any grit and use it in place of part of the broth. Chop the softened mushrooms and add them with the fresh ones. If you are using mushroom broth from a carton, taste it first, since some brands are quite salty and you may want to cut back on added salt.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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