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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
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*!
Unfortunately, this is one that doesn’t do so hot in the freezer.
Just use plant-based butter and sub coconut cream in place of the heavy cream.
Some mild or spicy Italian sausage would be delicious! Maybe even some crispy bacon crumbled on top?
Instructions for this can be found in the recipe notes.
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
- 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!)
This is a great recipe. Take the advice and make your own broth… It only takes a few minutes and really makes the difference! I’ll be making this at least once a week! Yummy and thank you!
I’ve made this a few times now and while the flavor is fantastic, it never thickens. I’ve added more flour and even tried giving it a few zaps with the immersion blender but nothing seems to work. Next time I’ll try a cornstarch slurry. If anyone has any recos, I am all ears.
This is one of my favorite soup recipes! I lighten it up a bit with a bit less salt and I use evaporated milk instead of heavy cream! Amazing with a rare roast beef and carmelized onion grilled sandwich!
Is the ‘don’t freeze’ recommendation based on the inclusion of the cream? I would think you could add that when you reheat it, no?
Yes, I think that would work just fine!
This was really good! So glad I made the broth as recommended. Will definitely make again! I did remove about a cup and blended it with my immersion blender and added it back in to make it just a bit more creamy. LOVED IT!
Your dishes are like a work of art which needs to be devoured. You’ve elevated flavours to a whole new level. Your diverse and delicious recipes make me want to try every cuisine of yours. From presentation to taste everything is on point. you’ve turned ordinary ingredients into a masterpiece.
My husband and I both love this! I made the 1/2 batch recipe this first time, giving it a try. I’ll make it again soon – it’s delicious. I did as suggested and made the mushroom stem broth (halving the recipe since I was making a smaller batch). I never have white wine on hand (red yes, white no) so I used Better than Bouillon and added a little lemon juice (from the bottle) as suggested by another reviewer. When adding cream, I went a little heavy-handed, but not overboard. I also added dried thyme, parsley and a bit of rosemary.
If you like mushrooms, this is a keeper recipe. Rich, delicate and different from the usual soups I make. Thanks for a terrific recipe!
Another winner I used vegetable stock – was delicious
My wife said best mushroom soup she’s had! A keeper
Made this soup instead of the Wild Rice Soup since I couldn’t find Wild Rice where I live. It’s so creamy and delicious!
This was really delicious. Easy to make. Wasn’t quite as creamy as I was expecting but that could be something I did wrong. Made homemade croutons to go with it. Would try topped with a little pecorino romano next time.
This soup is wonderful! Taking it to Thanksgiving for a first course, then with turkey sandwiches the next day! Great flavor!
Incredible
I love this recipe. I usually add extra mushrooms because I’m a mushroom fiend. Homemade croutons and bacon bits make it perfect. My boyfriend always asks when I’m going to make the soup again 🤣🤣
This is incredible. I cooked it for a recent birthday, and I made the mushroom broth from scratch. Make time for it because, wow, it was easy yet had a punch of taste. I shared the recipe with three family members!! I will definitely cook this again. Thank you very much.
I’ve tried a lot of mushroom soup recipes – and this is our favorite. It has just the right balance of mushrooms, broth, creaminess and flavor.
I use half button and half baby bella mushrooms. A half cup of cream is enough for us. I’ve been using chicken broth to make this, and it is delicious!
You’re doing a great job at keepng those food blogs coming, Lindsay! 🙂
This is so easy and so delicious. The first time I made it, I was shocked at how delicious it was with so few ingredients. I double the recipe when I make it now which is every couple of weeks. I even used the leftovers in a tuna noodle casserole one time. So, so good. I do hit it with a splash of sherry because I love it with mushrooms but it’s a spectacular recipe as written. Make the mushroom broth.
I could eat this every day! Such a comfort food and light but filling.
Made this tonight and it was so good – really hit the spot on a cold night! I didn’t have white wine but used red wine vinegar and found it worked pretty well. Served with some bread for dunking and it was a really good meal. Thank you for the recipe!
This is the best! Better than Cafe Zupas.
I wanted to love this, but this was awful. Sorry. We were told to put flour directly on the mushrooms (which is odd to me, usually if you add flour to a soup, you make a slurry), but I did it anyways. Mixed and mixed. And the flour just formed into wet chunks. The soup NEVER thickened, and I just had chunks of flour bombs all in the soup. Waste of good wine and money.
Sorry to hear that, Lauren. We appreciate the feedback!
I made this soup for the second time today and it came out even better than the first time. I did have some leftover beef broth in my fridge so I used that plus water for the homemade broth, and man, this was next level good!! Thank you for your amazing recipes!
Made this tonight (doubled it) and it was delicious! (and I normally don’t like mushroom soup, but wanted to give this recipe a try) I even made the homemade mushroom broth – because why waste those stems! The hardest part was just slicing all those mushrooms thinly, but totally worth it. I served with your no knead bread!
Amazing, Clarisa! So glad you enjoyed it!
Great recipe!
Made this for my daughter today, she loved it!
On a seperate note, i really struggled with reading this recipe on my phone, there is one particular video advertisement with no option to close. Love this website a lot but it’s getting increasingly difficult to navigate, hope this can change for the better in the future.
Thanks for the feedback, Faye!
Hi, could you make this the night before and refrigerate overnight? Would you add the cream the night before or the next day?
Yes, you can make the night before! You could do either in terms of adding the cream!