Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500g mushrooms, sliced (button, oyster, cremini, or shiitake); 1 onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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This creamy mushroom soup is one of my favorite comfort foods. It’s earthy, rich, and velvety, with the perfect balance of flavors from sautéed mushrooms, garlic, onions, and a touch of cream. I love serving it with crusty bread or crackers, and it’s the kind of dish that feels both rustic and elegant at the same time.

Creamy Mushroom Soup

Why You’ll Love This Recipe

I like this recipe because it’s versatile and can be made with any combination of mushrooms I have on hand. It’s simple to prepare yet tastes like something from a cozy café. The soup is hearty enough for a main course, but also works beautifully as a starter. By blending part of the soup and leaving chunks of mushrooms, I get the perfect creamy texture while still enjoying some bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g mushrooms, sliced (button, cremini, oyster, shiitake, or a mix)
1 onion, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons butter
2–3 tablespoons all-purpose flour
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Directions

I melt butter in a large pot over medium heat, then sauté the onion and garlic until translucent and fragrant, about 5 minutes.
I add the sliced mushrooms, stirring well to coat. I let them cook for 8–10 minutes, until tender and golden, stirring occasionally.
I sprinkle the flour over the mushrooms, stirring constantly to coat and cook off the raw taste for 2 minutes.
I slowly pour in the broth while stirring, then bring the soup to a gentle simmer. I let it cook for 15–20 minutes so the flavors meld.
I stir in the heavy cream, season with salt and pepper, and let it simmer for another 5 minutes.
If I want extra creaminess, I blend half the soup until smooth, then return it to the pot for a velvety yet chunky texture.
I ladle the soup into bowls, garnish with parsley, and serve hot with bread or crackers.

Servings and timing

This recipe makes 4 servings. The prep time is about 10 minutes, cook time is 30 minutes, and total time is about 40 minutes.

Variations

Sometimes I deglaze the mushrooms with a splash of white wine or sherry for extra depth. For more umami, I add a dash of soy sauce or Worcestershire sauce. I’ve also swapped the cream for coconut milk to make a dairy-free version. When I want a richer soup, I use porcini mushrooms or add truffle oil just before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over medium-low heat, adding a splash of broth if it’s too thick. It can also be frozen for up to 2 months, though I add the cream after reheating for the best texture.

FAQs

What are the best mushrooms to use for soup?

I like a mix—button mushrooms for creaminess, cremini for depth, and shiitake for a rich umami flavor. Dried porcini also add a lot of intensity.

Can I make this soup without cream?

Yes, I replace the cream with milk, half-and-half, or coconut milk for a lighter or dairy-free option.

Why did my mushrooms turn soggy?

That usually happens if the pan is overcrowded. I sauté mushrooms in batches to let them brown instead of steam.

Can I make this soup vegetarian?

Yes, I use vegetable broth instead of chicken broth.

Can I blend the whole soup for a smooth texture?

Absolutely, I sometimes blend it completely for a velvety, restaurant-style soup.

Conclusion

This creamy mushroom soup is a warm, comforting dish that I love making all year round. The combination of earthy mushrooms, aromatic garlic and onion, and rich cream makes every spoonful satisfying. With a few simple tricks like using mixed mushrooms or adding a splash of wine, I can elevate it even further. It’s the kind of soup I always want to serve with a thick slice of crusty bread and enjoy slowly.