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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 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
  • just a bit of chopped fresh herbs


  1. 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.
  2. Add the flour; stir to coat everything. It will be very thick and dry. Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup. 
  3. Add the cream and the salt, pepper, and herbs. 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.


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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: mushroom soup, soup recipe, vegetarian soup