Name: Creamy Mushroom Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1 large onion, chopped (2 cups); 4 cloves garlic, minced; 24 ounces mushrooms, cleaned and sliced 1/2 inch thick; Salt and pepper, to taste; 1-2 pinches cayenne pepper (optional); 1/4 cup flour; 1/4 cup dry white wine; 4 cups low sodium vegetable broth (or chicken broth); 1 tablespoon low sodium soy sauce; 1 tablespoon fresh thyme

There’s something deeply satisfying about a bowl of silky, earthy mushroom soup on a cozy day. This Creamy Mushroom Soup Recipe captures that rich, comforting flavor without using any heavy cream, making it both lighter and incredibly flavorful.

A white bowl filled with creamy mushroom soup that has a smooth light beige color with visible small mushroom pieces and black pepper specks throughout. A silver spoon holds a scoop of the soup, showing the thick and creamy texture mixed with tiny herbs. Behind the bowl, two slices of toasted bread with a golden crust lay on a soft beige fabric. The background is a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Top Tip
How to Serve Creamy Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Soup Recipe

Why You'll Love This Recipe

I truly love how this soup feels like a hug in a bowl, yet it’s surprisingly easy to make. It’s the kind of recipe that comes together with simple ingredients but delivers big on taste every single time.

Rich, Natural Creaminess: No dairy cream here — just pure mushroom magic blended to silky perfection.
Easy to Make: You can whip it up on a weeknight with pantry staples and no fancy equipment.
Versatile Flavor: The splash of white wine and fresh thyme add a subtle depth that you'll appreciate.
Comfort Food Classic: It works as a light lunch or a cozy starter for any dinner gathering.

Ingredients & Why They Work

This soup’s ingredients strike the perfect balance between earthy, savory, and subtly aromatic. Each one plays a vital role in building layers of flavor and that creamy texture you’ll love — plus some simple tips that make all the difference.

Flat lay of fresh whole brown mushrooms sliced thick, a large peeled and chopped onion in a neat pile, four whole uncracked garlic cloves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy butter cubes, a small white ceramic bowl of fine white flour, a small white ceramic bowl of clear dry white wine, a small white ceramic bowl of light golden vegetable broth, a few fresh green thyme sprigs, small piles of coarse sea salt, cracked black peppercorns, and a pinch of bright red cayenne powder, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Adds a fruity base fat for sautéing without overpowering flavor.
Butter: Brings richness and helps create a velvety mouthfeel alongside the olive oil.
Onion: Gives sweetness and depth once softened properly.
Garlic: Adds a fragrant kick; cook briefly to avoid bitterness.
Mushrooms: The star ingredient—fresh and sliced, they release umami and bulk.
Salt and Pepper: Essential seasonings to balance taste.
Cayenne Pepper (optional): Just a pinch wakes up the flavors and adds subtle heat.
Flour: Helps thicken the soup naturally, no cream needed.
Dry White Wine: Adds acidity and complexity, plus helps deglaze the pan for extra flavor.
Vegetable or Chicken Broth: Provides the liquid base and savory notes.
Soy Sauce: A tiny splash boosts umami and saltiness without tasting soy-heavy.
Fresh Thyme: Herby aroma that complements the mushrooms beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often switch up the variety of mushrooms depending on what’s fresh — sometimes cremini, sometimes button, or even a wild mix. Feel free to play around with it too; this recipe is super forgiving!

Variation: Adding a splash of cream or coconut milk right at the end makes it ultra decadent on chilly nights—I’ve done it when guests come over, and no one can resist.
Dietary tweaks: To keep it vegan, skip the butter and use an extra tablespoon of olive oil. The flavor still shines through wonderfully.
Texture Tip: Blend more or less of the soup depending on if you like it chunkier or totally smooth.

Step-by-Step: How I Make Creamy Mushroom Soup Recipe

Step 1: Sauté Your Base

Heat olive oil and butter over medium heat in a large pot. Once melted and shimmering, toss in the chopped onions. Sauté them for about 5 minutes until they're soft and translucent—this sweet base is critical, so be patient. Then add the minced garlic, cooking for just 30 seconds until fragrant, but careful not to let it burn.

Step 2: Cook the Mushrooms

Add the sliced mushrooms with a generous pinch of salt and pepper, plus cayenne if you like that little heat kick. Stir and let them cook down for about 10 minutes, until most of their moisture has evaporated and they’ve developed a nice, golden color. This step deepens the umami and prevents a watery soup.

Step 3: Add Flour and Deglaze

Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything—the flour will thicken the soup naturally. Pour in the white wine and stir, scraping the bottom to lift any browned bits (that’s where the flavor lives!). Let the wine reduce for a minute before moving on.

Step 4: Pour in Broth and Simmer

Pour in your vegetable broth, soy sauce, and fresh thyme. Give it a good stir, then bring everything to a boil. Lower the heat, cover the pot, and let it simmer gently for 20 minutes to let all the flavors meld together. Don’t forget to stir occasionally so nothing sticks or burns.

Step 5: Blend and Finish

Carefully scoop about two cups of the soup into a blender or mini food processor. Puree it until smooth and then return it to the pot. Mixing it back in gives you that creamy texture without needing cream—just rich mushroom flavor and a velvety body. Stir well and adjust seasoning if needed.

Top Tip

From my experience, the magic truly happens during the mushroom-cooking and simmering stages. That’s when you build out the depth of flavor and achieve the soup’s signature creamy texture. Here are some tips that have helped me nail this recipe every time.

Don’t Rush the Mushrooms: Let them cook until they’ve shrunk and browned well, or your soup might end up watery.
Use a Good White Wine: Something dry and crisp, but nothing too expensive since most of it cooks off.
Blend Just the Right Amount: Puree half or more depending on your texture preference, but I like a mix for body and creaminess.
Season Gradually: Season as you cook and adjust at the end — mushrooms absorb a lot of salt, so taste often.

How to Serve Creamy Mushroom Soup Recipe

A bowl of creamy beige mushroom soup with small pieces of dark mushroom and light herb leaves floating on top, sprinkled lightly with black pepper; the soup fills a white bowl sitting on a white marbled surface with a silver spoon having a black handle resting inside the bowl on the right side; in the background, there is a slice of bread with holes and sprigs of fresh green herbs; a piece of white and blue striped cloth and part of a beige and white knitted cloth are also visible next to the bowl photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping it with a drizzle of good olive oil or a sprinkle of fresh thyme leaves for brightness. Sometimes, a spoonful of sour cream or a handful of toasted pumpkin seeds adds a lovely contrast. Crispy croutons are also a simple but delightful finishing touch!

Side Dishes

This soup pairs beautifully with a chunk of crusty bread or garlic toast for dipping. A fresh green salad with tangy vinaigrette complements the soup’s creaminess nicely, making it a well-rounded meal.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini sourdough bowls—it feels festive and cozy. Another fun idea is layering a swirl of herb oil or truffle oil on top for an indulgent touch that’ll impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors often deepen overnight, and reheating gently on the stove recaptures that fresh taste beautifully.

Freezing

This soup freezes well, which is a lifesaver on busy weeks. Just let it cool completely before spooning into freezer-safe containers. When thawed, you might need to add a splash of broth to loosen it up as it can thicken when cold.

Reheating

Reheat on low to medium heat on the stove, stirring gently to avoid scorching. Microwave works too—just stir every 30 seconds to heat evenly. I find that warming slowly preserves the soup’s smooth texture best.

Frequently Asked Questions:

Can I use any type of mushrooms for this soup?

Absolutely! While cremini or button mushrooms are commonly used, mixing in shiitake, portobello, or oyster mushrooms adds wonderful depth and variety in texture and flavor.

Do I have to use white wine?

You can skip the white wine if you prefer or don’t have it on hand. Just replace it with a bit more broth. The wine adds brightness and helps deglaze the pan, but the soup is still delicious without it.

How do I make this soup vegan?

Swap out the butter for extra olive oil or a plant-based margarine. Make sure to use vegetable broth instead of chicken broth. These changes keep the soup fully plant-based while maintaining its rich flavor.

Can I prepare this soup in advance?

Yes! The soup actually tastes better the next day after the flavors have melded. You can store it in the fridge for up to 3 days or freeze it for longer storage. Just reheat gently before serving.

Final Thoughts

This Creamy Mushroom Soup Recipe has become one of my go-to comfort foods, especially on chilly evenings when I want something that feels both nourishing and a bit special. I hope you have as much fun making it as I do, and that it warms your kitchen and your heart, just like it does mine. Give it a try—you won’t regret it!