clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom soup in a bowl with croutons.

Creamy Mushroom Soup

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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! 


Units Scale
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs)
  • 12 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)
  • 1/21 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


  1. Prepare the croutons. Set aside. 
  2. 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.
  3. 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. 
  4. 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.
  5. Serve with croutons on top.


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