Creamy Mushroom Soup
This easy, creamy mushroom soup recipe is made with fresh mushrooms, garlic, herbs, and rich cream for the ultimate comfort food. Perfect as a homemade mushroom soup for a cozy dinner or lunch, it’s simple to make yet full of flavor. Learn how to make the best mushroom soup with cream that tastes gourmet but comes together in 30 minutes.
Carmyn's Notes
This easy creamy mushroom soup recipe is one of the best comfort foods you can make at home. Fresh mushrooms, garlic, herbs, and rich cream come together for that classic cream of mushroom soup flavor. It's warm, earthy, and deeply satisfying. Ready in just 30 minutes, this homemade mushroom soup tastes restaurant-quality but is simple enough for a weeknight meal.
I like to blend part of the soup so it’s both smooth and chunky, giving the perfect balance of texture. You can blend it all for a silky creamy mushroom soup or leave it unblended for a hearty, rustic version. Whichever way you prefer, this recipe delivers rich, comforting flavor every time!
If you like cozy soups, try our roasted butternut squash soup or carrot ginger soup!
Enjoy! xx
Ingredients & Substitutions for Creamy Mushroom Soup
Fresh Mushrooms: We like to use a blend of white button and baby bellas, but you can use all of one or the other. We also love cremini mushrooms for this soup.
Heavy Cream: Heavy cream is what gives this rich soup its creamy, decadent flavor.
White Wine: A dry white wine complements the natural earthiness of the mushrooms, and the acidity balances the rich cream in this soup.
Onion & Garlic: These aromatics form the foundation of the soup, adding depth and a subtle sweetness that balances the richness of the mushrooms and cream. You can swap the onion for shallots.
All- Purpose Flour: A little flour helps thicken the soup, giving it body and a silky, velvety texture.
Butter & Olive Oil: The combination of butter and olive oil adds richness and flavor while also keeping the mushrooms from sticking to the pan as they cook.
Chicken or Vegetable Broth: We love using our homemade chicken broth for the extra depth and richness it brings to the soup, but you can easily keep it vegetarian by swapping in vegetable broth. Both options add wonderful flavor, so use whichever you prefer or have on hand, like vegetable or chicken stock.
Fresh Herbs: We're using fresh thyme because what's more classic than thyme and mushrooms?! Other fresh herbs, such as tarragon or parsley, would also work very well in this soup.
How to Make Cream Mushroom Soup
Step 1
Heat the butter and olive oil in a large soup pot over medium-high heat. Add the onion to the pot and sauté until soft, about 6-7 minutes. Add the garlic and cook until fragrant, about 1 minute.
Step 2
Add the mushrooms and cook until soft, about 8-10 minutes, stirring occasionally. Add the flour and stir to coat everything.
Step 3
Add the chicken broth and dry white wine, stirring to combine. Add the fresh thyme, heavy cream, salt, and black pepper. Cover and simmer for 10-15 minutes.
Step 4
Let the soup cool slightly, then carefully transfer about ⅓ of it to a blender and blend until smooth, or blend it all together if you like a smooth soup. You can also use an immersion blender for this step.
Stir the blended soup back into the pot. Taste and season with more salt if needed.
How to Store
- How to Store: Let the creamy mushroom soup cool to room temperature, then transfer it to an airtight container and refrigerate for 3 to 4 days.
- How to Freeze: To freeze it, make sure it is fully cooled before pouring it into freezer-safe containers or bags, leaving a little room at the top for expansion, and freeze for up to 3 months.
- Reheat: When you are ready to reheat, warm it gently on the stovetop over low to medium heat, stirring often until hot. If frozen, thaw it overnight in the fridge first. Be careful not to boil it too hard, since that can cause the cream to curdle, and stir or blend lightly if it separates a little after freezing.
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Creamy Mushroom Soup
INGREDIENTS
- 1 pound (454 g) white button mushrooms (sliced and stemmed)
- 4 tablespoons (30 g) all-purpose flour
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (28 g) olive oil
- 1 tablespoon (2 g) fresh thyme
- 1 (110 g) medium yellow onion (chopped)
- 3 (9 g) garlic cloves (minced)
- 3 cups (720 g) chicken broth (or vegetable broth)
- ½ cup (120 g) dry white wine
- ½ cup (119 g) heavy cream
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
INSTRUCTIONS
- Heat 2 tablespoons (28 g) unsalted butter and 2 tablespoons (28 g) olive oil in a large soup pot over medium heat. Add 1 (110 g) medium yellow onion chopped to the pot and saute until the onions are soft, about 6-7 minutes. Add 3 (9 g) garlic cloves minced and cook until fragrant, about 1 minute.
- Add 1 pound (454 g) white button mushrooms and cook until soft, about 8-10 minutes, stirring occasionally. Add 4 tablespoons (30 g) all-purpose flour and stir to coat everything.
- Add 3 cups (720 g) chicken broth and ½ cup (120 g) dry white wine and stir to combine. Add 1 tablespoon (2 g) fresh thyme ½ cup (119 g) heavy cream, 1 teaspoon (5 g) salt, and ½ teaspoon (1 g) black pepper. Cover and simmer for 10-15 minutes.
- Let the soup cool slightly and carefully transfer about ⅓ of the soup to a blender and blend until smooth or blend all of it together if you like a smooth soup. Stir the blended soup back into the pot. Taste and season with more salt if needed.
NOTES
- How to Store: Let the creamy mushroom soup cool to room temperature, then transfer it to an airtight container and keep it in the refrigerator for up to 3 to 4 days.
- How to Freeze: To freeze it, make sure it is fully cooled before pouring it into freezer-safe containers or bags, leaving a little room at the top for expansion, and freeze for up to 3 months.
- Reheat: When you are ready to reheat, warm it gently on the stovetop over low to medium heat, stirring often until hot. If frozen, thaw it overnight in the fridge first. Be careful not to boil it too hard, since that can cause the cream to curdle, and stir or blend lightly if it separates a little after freezing.
Could I make this with less broth to use in my crockpot recipes that call for condensed cream of mushroom soup? And, could I can or freeze it?
Hi Barb, we have a recipe for Condensed Cream of Mushroom Soup that's made with Sourdough Starter! I have linked it here for you. But I think you could condense this recipe. And yes, it is freezer friendly! To freeze it, make sure it is fully cooled before pouring it into freezer-safe containers or bags, leaving a little room at the top for expansion, and freeze for up to 3 months.