All hail this Creamy Mushroom Soup! Earthy mushrooms, velvety broth, onions and shallots, plus splashes of white wine and cream to finish. This is a good soup moment!
Creamy Mushroom Soup
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I made this today – it is truly epic!! And making the broth is a MUST!!!. I could eat this EVERY. SINGLE. DAY!!!
Thanks!
This mushroom soup is a whole mood, a vibe, a lifestyle.
Who knew that such a simple, luxurious little creamy mushroom soup could boast big, deep, earthy flavor? It’s got a velvety broth with tiny elegant little mushroom slivers throughout to remind you who the hero of this soup is. Bring on the splashes of white wine, the homemade broth (you, yes YOU can do it! so simple!), the thinly sliced garlic and shallot, and this is now basically the scent we want in our homes forever.
Mushroom lovers, we KNOW you’re with us here. Mushroom skeptics, how are you? Did we get you with that “velvety broth”…”deep earthy flavor”…”splashes of white wine?”
What Goes In Mushroom Soup?
So, we had a little debate in the office with smooth vs. chunky mushroom soup and, in the end, landed somewhere right in the middle. Though a lot of the team voted on a chunky soup, in testing the bigger chunks that were less consistent throughout, it was sort of…upsetting? Is that an okay word to use? (Mushroom skeptics scream,
“YEP.”). But the blended, totally smooth also left us wanting just a little more.
So we compromised with a super-thin slice on everything. After it all cooks and softens, you’re left with these little slivery buttery bits of mushroom and garlic throughout to bring a nice bit of even texture to the whole thing but nothing overly slippy, chewy or…you know, upsetting.
We also found that an old halfsies take on the mushroom choice was just right. All button wasn’t quite enough richness of flavor, full baby bella felt like a traipse along the forest floor. Though we’re not necessarily opposed to that, and you could certainly go that route if you stan earthy flavors, we loved it right in the middle. Rich, savory, complex goodness.
- mushrooms (could do all one kind or a mix)
- garlic and shallot
- broth
- white wine
- heavy cream
And seriously, when tasting and testing this soup, we all thought there must be a million ingredients in this soup with how deep and rich it tastes. But there are not!
So, what we’re saying is: all hail the mighty mushroom, okay?
How Do You Make Mushroom Soup?
Yes, we really do recommend making your own broth here because A) that sounds so fancy! and B) it is secretly not and is so super simple to achieve.
All you really need to do is pop those mushroom stems off and toss them into water with some carrot, onion, a sprig of thyme or some such herb, salt, and then leave it alone to simmer for a bit. While that’s happening you can carry on with mushroom slicing, and your shallot and garlic prep, and your little brain-highfives because you totally made your own mushroom broth, you fancy champion, you.
The broth will be done by the time you’re ready for it in soup construction.
Here’s how it comes together.
- Start the mushrooms and shallot in a little butter and olive oil until soft and fragrant.
- Add paper-thin garlic slices and let those cook for a minute or two.
- Flour and then add the white wine slowly to loosen.
- Add your strained broth. Aren’t you so proud? Look at all that flavor!
- Heavy cream to finish
Can you feel it? Can you smell it already in your kitchen? Just, so good.
This Soup Could Not Be Easier
Even with the whole making-your-own broth part, this soup is so very weeknight dinner-worthy. The ingredient list is short and very little is needed to make this earthy magic happen. The depth of flavor achieved by just letting the mushroom, shallot, and garlic swim around together for a while in a little wine, broth, and cream bath (honestly sounds nice) while things thicken up into a silky little soup base is ah-may-zing.
And sure, there’s a little slow stirring involved there to help everything come together nicely, but if anyone tries to disturb you during that time, you can just say “Shh! Stirring,” and carry on with your tiny quiet pocket for the day.
Plus, if you do get pulled away from your stirring appointment, the good news is that even though this soup is great right away, it also does well with a little time to let the flavors sit and relax. Truly it’s a win either way! (Except that you maybe lost your quiet pocket).
What To Serve This Soup With
This soup is seriously BEGGING for some crusty bread partnerships, be it a handful of crispy luxe peppery croutons on top (recipe coming soon!) or a freshly ripped piece of steamy no knead bread. You could pair it with a little green salad or roast up some fall veggies, maybe a little pile of crispy roasted mushrooms to top it (yes yum, this could be great).
We really love this one, friends. We hope you do too.
Creamy Mushroom Soup: FAQs
What mushrooms are best for mushroom soup?
Baby bella mushrooms and regular button mushrooms are really, really good in this soup. Having the combo provides a really deep, rich flavor without being overly earthy. It’s *chef’s kiss*!
Can I freeze this soup?
Unfortunately, this is one that doesn’t do so hot in the freezer.
How can I make this vegan?
Just use plant-based butter and sub coconut cream in place of the heavy cream.
How can I add protein to this soup?
Some mild or spicy Italian sausage would be delicious! Maybe even some crispy bacon crumbled on top?
How did you make the homemade broth?
Instructions for this can be found in the recipe notes.
What herbs do you recommend?
A few sprigs of thyme leaves and about 2-4 tablespoons of fresh chopped flat-leaf parsley are really good!
Prefer To Watch Instead Of Read?
Creamy Mushroom Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
All hail this Creamy Mushroom Soup! Earthy mushrooms, velvety broth, onions and shallots, plus splashes of white wine and cream to finish. This is a good soup moment!
Ingredients
Units
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs)
- 1–2 shallots, minced
- 4 cloves garlic, thinly sliced
- 1/4 cup all-purpose flour
- 1/2 cup white wine (I used Chardonnay)
- 3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems)
- 1/2–1 cup heavy cream
- 1 teaspoon salt + more to taste
- freshly ground black pepper to taste
- 1 tablespoon fresh thyme (about 1 sprig)
Peppery Torn Homemade Croutons
- 1/2 loaf of sourdough bread
- 1/2 cup olive oil
- 1 clove garlic
- salt to taste
- freshly ground black pepper to taste
Instructions
- Prepare the croutons. Set aside.
- Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.
- Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.
- Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.
- Serve with croutons on top.
Notes
Broth: If you have two extra seconds, make your own mushroom broth! It gives such a nice delicate but rich flavor to the whole thing. Add your mushroom stems + 2 roughly chopped carrot + 1 roughly chopped onion + 1 teaspoon salt to a pot. Cover with 4 cups of water. Simmer for about 30 minutes, then drain and reserve the liquid and discard the solids. YUM.
Flour addition: Depending on your type of mushrooms, how they were stored, or how they were washed, you may run into some extra liquid in your pot in which case you’ll either need to drain that off, or add a bit more flour to get the base of the soup in step two thick enough to build a creamy soup. If you add the flour and it doesn’t look thick and sticky, I would add 1-2 tablespoons more flour and then just use more liquid to thin it out as needed later in steps 2 and 3.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: mushroom soup, soup recipe, vegetarian soup
Veggie Soups Forever!
- Spicy Instant Pot Carrot Soup (zingy with a bit of heat)
- Basic + Awesome Creamy Potato Soup (it’s a cozy one, friends)
- Instant Pot Minestrone Soup (the classic modernized with bulgur!)
Filed Under: All Recipes Dinner Fall Main Dishes Mushroom Quick and Easy Soups Sugar-Free The Soup Series Vegetarian
October 4, 2021
Created By The POY Team
Lindsay Ostrom
Recipe Developer
Eman Kemp
Editorial
Rita Boersma
Writer
Emily Caruso
Videographer
To make this vegan AND reduce calories without sacrificing mouth feel and comfort food appeal, LEAVE OFF THE FLOUR AND THE COCONUT CREAM OR MILK. Cut up a large potato into small dice and sauté along with mushrooms and shallots. Blender will render the potato starch into a creamy addition! May adjust for seasoning with a little extra salt and pepper, or use truffle salt for additional mushrooms flavor!! Don’t forget to drizzle with a small amount of truffle oil for a dazzling finish!!
I’m all for the flour and cream but… if you need to dial back the fat, I second the idea of using potatoes. This recipe doesn’t call for a blender step, so you could try my instant potatoes trick – just add them slowly at the end (start with a 1/4 cup and give them time to cook a bit in the broth – don’t boil. If it’s not thick enough, add a bit more and repeat until you have the desired thickness/creaminess ). You absolutely don’t want it to taste like mashed potato soup so be careful! If added carefully they will thicken but not overwhelm the soup.
Thanks for the comment, Marcia! Super helpful!
I think the recipe is awesome! However, I put just a dash of chili powder in it. Mind me just the smallest –. It was grand. Thanks for the recipe 🙂
I cannot WAIT to make this….because YES, please!! Looks fantastic!
Enjoy!
We’re an alcohol free house- any substitutions? 🙂
If I don’t want to make the mushroom broth would chicken broth be a good substitute?
Can’t wait to try this!
Yes, chicken or vegetable broth would be great!
You mention to add the herbs, but I don’t see any herbs in the ingredients?
Thanks for pointing that out! We’d suggest parsley and/or thyme. We will get the recipe updated.
I used fresh rosemary and thyme! It was perfect!
You never updated the recipe.
You could try extra broth, or a splash of red wine vinegar or lemon juice.
we cooked up your chili recipe…marvelous…better than my Texas version.
thank you…
Glad to hear it, Lance!
We are an alcohol feee household, what can I use instead of the white wine?
Neither my husband or I are big drinkers, and neither of us like wine, so unless we have some in the freezer from a previous dinner party, we substitute and use extra broth with some lemon juice to get that sort of acid/brightness that white wine gives. You can also see if there’s an alcohol free wine available in your area.
What would you recommend to make this GF?
You could try gluten free flour!
Wonderful looking recipe. But I would really like to know where you got the Super Bowl/cup from? It’s beautiful!
Wonderful looking recipe. But I would really like to know where you got the Soup Bowl/cup from? It’s beautiful!
Hi Linda! Unfortunately, it’s from a ceramicist who is no longer making ceramics.
This was so good! Made it immediately! I added shredded rotisserie chicken. Filling and delicious.
Oooh great idea to add shredded chicken!
The instructions say to add pepper & herbs but you didn’t specify which ones or amounts. You also suggested to blend the soup but didn’t say when or how much. I make cream of mushroom soup quite often so I know this step but for those that don’t I’m sure it would be quite helpful. Thank you kindly.
Thanks so much, Jackie! We will definitely get the recipe updated.
Again, not seeing the update on the recipe. Is this supposed to be blended or not? Would be great if the focus could be on a well written recipe in addition of all the cutesy stuff. Some of us are here just to cook great food and don’t have time to sort through the “article”.
I made this today – it is truly epic!! And making the broth is a MUST!!!. I could eat this EVERY. SINGLE. DAY!!!
Thanks!
We’re thrilled to hear this, Lee!
Wondering if this would freeze well?
I love all your recipes and always recommend your site!
We think this would freeze well!
Just made this, pretty yummy. Have an editing suggestion for you. In the description you talk about adding herbs at the end, but in the ingredient list, there are no herbs.
I tossed in a couple of rosemary sprigs from the garden, that was a nice touch.
I suggest you correct this, either way.
Corrected! Thanks for pointing it out.
Could you substitute almond milk to make it dairy free?
Yes, you can do that!
I love your soups! I’m curious if you tested with coconut milk and what you thought of it. You totally got me hooked on coconut milk with your cozy autumn soup.
Also, I CANNOT WAIT for that crouton recipe!
Hi Pamela! We haven’t tested this with coconut milk, but we think it’d be a great substitute!
Excellent recipe! My husband loves mushrooms and he loved this. And guess what? I’m not too keen on them but I really enjoyed this soup too🙂.
May I point out an error on your metric system: it should read 450 grams of mushrooms instead of 16 grams.
Thanks for your work and inspiration!
So glad you both enjoyed it! Thanks so much for pointing out the error!
This recipe is hands-down one of the best soups I have ever made! It was so easy, and the homemade stock was not difficult at all. This made the perfect fall weekend lunch with some crusty bread for dipping!
We’re thrilled to hear this, Emily! Thanks so much for the comment!
Is there a way of using the veggies used in the broth instead of throwing it away? Or have all the flavors gone into the broth it wouldn’t be nice to eat??
By the way this soup was AMAAAAZING!!!
Here are some ideas: https://www.purewow.com/food/Leftover-Stock-Vegetables
Long-time follower, first-time commenter — I just had to say THIS IS DELICIOUS. And so easy. I subbed oat milk creamer for heavy cream and non-alcoholic beer for white wine because it’s what I had on hand, haha. Bravo. This will be in regular rotation!
This was so good! I like mushrooms but in a, dunk them in a bunch of vegetable dip, not eat as a main course, kinda way. Anyways, the mix of white and Cremini was very mild and oh so good! My soup was a bit on the runny side but thickened up over night. The addition of the croutons really made it, and was a bit reminiscent of French onion soup. Delicious!!
So glad you enjoyed it, Hilary!
This was Delicious!!!!!thanks for a great recipe with all that mushroomy goodness!!
You’re so welcome, Tracey!
Just made this – exactly as directed (with the sub you listed in the notes for half & half instead of heavy cream). I was proud of my mushroom broth (made it in the morning when I pre-choppped all the mushrooms) and will be putting this soup in regular rotation over here. I added fresh thyme and a sprinkle of nutmeg to the salt and pepper. ALSO, we went bananas over the pepper hand-torn croutons from your site, too. The soup + croutons were a full meal! Thank you!!
Love hearing this, Amy! So glad it was a hit!
Wine on soup ? I have never seen that before but It is tasteful. Me and my husband’s favourite soup recipe. You must try that.
So glad you enjoyed it!
wow. This is so fantastic. I made it for a recent birthday and made the mushroom broth. Make time for that because wow, it was simple but gave so much flavor. I gave the recipe to 3 family members!! I will make this again for sure. Thank you.
Awesome, Colette! So glad the soup was a hit!
I have to try this recipe! How many sausages do you suggest be added? And with or without the casing?
thanks,
Soup Fan – George
Great question! You could probably use a full pound or however many come in a standard pack. With or without casing would be personal preference. If you like to eat sausage in round coins, keep the casing on. If you’d like it more crumbled, take off the casing. Enjoy, George!
Creamy, yummy bowl of warmth on a chilly day! Love the combo of mushrooms. I used a Pinot Grigio. With the croutons on top, you have a filling, delicious meal. Thank you!!
So glad you enjoyed it, Karen!