Classic Creamy Mushroom Soup – Comforting, Rich, and Simple
Creamy mushroom soup feels like a warm blanket on a cool evening. It’s earthy, silky, and deeply satisfying without being heavy. This version keeps things classic: plenty of mushrooms, gentle aromatics, a touch of cream, and balanced seasoning.
You’ll taste real mushroom flavor, not a mask of salt or starch. The best part? It’s weeknight-friendly and elegant enough for company.
Classic Creamy Mushroom Soup - Comforting, Rich, and Simple
Ingredients
Method
- Prep the mushrooms: Wipe them clean with a damp paper towel. Trim tough stems (especially on shiitakes) and slice. Aim for mixed sizes—some thin, some thicker—to add texture.
- Sweat the aromatics: In a large pot, heat olive oil and 2 tablespoons butter over medium heat.Add onion and a pinch of salt. Cook 5–7 minutes until translucent and sweet. Stir in garlic for 30 seconds.
- Brown the mushrooms in batches: Add half the mushrooms and a pinch of salt.Let them sit to brown before stirring, about 6–8 minutes. Transfer to a bowl. Repeat with the remaining mushrooms, adding the last tablespoon of butter if needed.This step builds deep, savory flavor.
- Deglaze: Return all mushrooms to the pot. Add sherry or wine. Scrape up browned bits.Let it simmer 1–2 minutes to cook off the alcohol.
- Add thyme and flour: Stir in thyme and sprinkle flour over the mushrooms. Cook 1–2 minutes, stirring, to remove the raw flour taste.
- Build the soup: Add the broth slowly while stirring. Add the bay leaf.Bring to a gentle simmer and cook 10–12 minutes, uncovered, to meld flavors.
- Blend to your preferred texture: Remove the bay leaf. For a rustic soup, blend half the pot with an immersion blender and leave the rest chunky. For a smoother finish, blend more.Adjust with a splash of broth if it gets too thick.
- Finish with cream: Stir in the heavy cream. Simmer on low 2–3 minutes. Taste and season with salt and plenty of black pepper.Add a small squeeze of lemon if the soup tastes flat.
- Serve: Ladle into bowls. Garnish with chopped parsley or chives and a drizzle of cream or olive oil if you like. Serve with crusty bread.
Why This Recipe Works
This soup leans on a mix of mushrooms for depth.
Button or cremini bring a mellow base, while a handful of shiitakes or portobellos add rich, savory notes. Sautéing the mushrooms until they’re browned builds flavor you can’t get from boiling alone.
We use a small amount of flour to lightly thicken the broth, then finish with cream for silkiness. A splash of dry sherry or white wine lifts the earthiness and adds a restaurant-level finish.
Fresh thyme and a hint of garlic round everything out without taking over.
Shopping List
- Mushrooms (1.5 to 2 pounds total): Cremini or button as the base, plus a handful of shiitake or portobello for depth
- Butter (3 tablespoons)
- Olive oil (1 tablespoon)
- Yellow onion (1 medium), finely chopped
- Garlic (3 cloves), minced
- Fresh thyme (2–3 sprigs) or 1/2 teaspoon dried thyme
- All-purpose flour (2 tablespoons)
- Low-sodium chicken or vegetable broth (4 cups)
- Dry sherry or dry white wine (1/3 cup) (optional but recommended)
- Heavy cream (3/4 to 1 cup)
- Bay leaf (1)
- Salt and freshly ground black pepper
- Fresh parsley or chives, for garnish
- Lemon (1), for a finishing squeeze (optional)
Instructions
- Prep the mushrooms: Wipe them clean with a damp paper towel. Trim tough stems (especially on shiitakes) and slice. Aim for mixed sizes—some thin, some thicker—to add texture.
- Sweat the aromatics: In a large pot, heat olive oil and 2 tablespoons butter over medium heat.Add onion and a pinch of salt. Cook 5–7 minutes until translucent and sweet. Stir in garlic for 30 seconds.
- Brown the mushrooms in batches: Add half the mushrooms and a pinch of salt.Let them sit to brown before stirring, about 6–8 minutes. Transfer to a bowl. Repeat with the remaining mushrooms, adding the last tablespoon of butter if needed.
This step builds deep, savory flavor.
- Deglaze: Return all mushrooms to the pot. Add sherry or wine. Scrape up browned bits.Let it simmer 1–2 minutes to cook off the alcohol.
- Add thyme and flour: Stir in thyme and sprinkle flour over the mushrooms. Cook 1–2 minutes, stirring, to remove the raw flour taste.
- Build the soup: Add the broth slowly while stirring. Add the bay leaf.Bring to a gentle simmer and cook 10–12 minutes, uncovered, to meld flavors.
- Blend to your preferred texture: Remove the bay leaf. For a rustic soup, blend half the pot with an immersion blender and leave the rest chunky. For a smoother finish, blend more.Adjust with a splash of broth if it gets too thick.
- Finish with cream: Stir in the heavy cream. Simmer on low 2–3 minutes. Taste and season with salt and plenty of black pepper.Add a small squeeze of lemon if the soup tastes flat.
- Serve: Ladle into bowls. Garnish with chopped parsley or chives and a drizzle of cream or olive oil if you like. Serve with crusty bread.
How to Store
Let the soup cool to room temperature, then transfer to airtight containers.
- Refrigerator: Up to 4 days.Reheat gently over low heat, adding a splash of broth if it thickens.
- Freezer: Up to 2 months. Cream-based soups can separate after freezing, so for best results, freeze the soup before adding cream. Stir in fresh cream after reheating.
- Reheating tip: Avoid boiling once the cream is in.Keep it to a gentle simmer to maintain a silky texture.
Health Benefits
Mushrooms are naturally low in calories and rich in umami, so the soup tastes indulgent without relying on lots of fat. They contain B vitamins and minerals like selenium and copper. Many varieties also offer beta-glucans, which support immune health.
Using a mix of broth and cream keeps the soup balanced.
You can also lighten it by swapping some cream for whole milk or half-and-half. The onion, garlic, and thyme contribute antioxidants and flavor without extra calories.
What Not to Do
- Don’t overcrowd the pan. Mushrooms will steam instead of brown, and you’ll miss that deep flavor.
- Don’t skip the salt early on. Seasoning the mushrooms and onions as they cook helps draw out moisture and boosts flavor.
- Don’t add cream too soon. Boiling cream can split. Add it near the end and keep the heat low.
- Don’t rely only on white button mushrooms. A mix gives you better depth and aroma.
- Don’t over-thicken. This soup should coat a spoon, not stand up on it.Add more broth if it gets too heavy.
Variations You Can Try
- Herb-forward: Swap thyme for tarragon or add a little rosemary. Finish with fresh dill for a bright twist.
- Dairy-light: Use half-and-half or evaporated milk instead of heavy cream. Or blend in a spoonful of Greek yogurt off the heat.
- Vegan: Use olive oil and a plant-based butter, vegetable broth, and finish with oat cream or cashew cream.A dash of soy sauce or miso adds savory depth.
- Smoky: Stir in a pinch of smoked paprika or top with crisp bacon crumbles.
- Extra cozy: Add a handful of cooked wild rice or small pasta shapes for a heartier bowl.
- Truffle finish: A few drops of truffle oil just before serving elevates the earthiness. Go easy—truffle is potent.
FAQ
Can I make this gluten-free?
Yes. Replace the flour with a gluten-free all-purpose blend or whisk 2 teaspoons cornstarch with a little cold broth and add it during the simmer.
Simmer until it lightly thickens.
What mushrooms are best for flavor?
A mix of cremini or button for bulk, plus shiitake or portobello for depth, works well. If you find oyster or maitake mushrooms, they add a lovely, delicate aroma too.
Do I need the wine or sherry?
No, but it does add brightness and complexity. If skipping, add an extra squeeze of lemon at the end and consider a teaspoon of soy sauce or Worcestershire for extra savory notes.
Can I make it ahead?
Absolutely.
The flavors get even better after a day. Reheat gently and add a splash of broth if it thickens in the fridge.
How can I make it richer without more cream?
Brown the mushrooms deeply and reduce the soup a little longer before adding cream. A small knob of butter whisked in at the end also boosts body and gloss.
What should I serve with it?
Crusty bread, a simple green salad, or a grilled cheese sandwich pairs perfectly.
For a dinner party, serve smaller bowls as a starter before roast chicken or a grain salad.
Final Thoughts
This classic creamy mushroom soup is all about simple techniques and clean, layered flavor. Brown the mushrooms, season as you go, and finish with just enough cream to make it silky. It’s comforting, adaptable, and easy to make your own.
Whether you keep it simple or add a twist, you’ll have a pot of pure cozy on the table in under an hour.
