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 to 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 incredibly soothing about a bowl of this Creamy Mushroom Soup Recipe. It’s rich, velvety, and full of deep earthy flavors that just wrap you up like a warm hug—without needing any heavy cream at all. Trust me, once you make it, you’ll see why it’s a kitchen favorite.

A bowl of creamy beige soup with chunks of mushrooms and small green herb leaves sprinkled on top, with black pepper flakes adding small dark spots. The soup fills a light tan bowl, and a spoon with a black handle rests inside it on the right side. Behind the bowl, two slices of light brown bread with holes sit on a white marbled surface along with a small sprig of fresh green herbs. There is a textured mustard and white cloth near the bowl, and a blue-striped white towel is partially visible below it. Photo 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’ve been making this soup for years now, and it always wins compliments. It’s the kind of recipe that feels like a treat but is surprisingly simple to throw together on a weeknight or for guests. Plus, it highlights mushrooms in a way that’s both fresh and comforting.

Simple Ingredients: Uses everyday pantry staples and fresh mushrooms with no fancy additions required.
Rich Texture Without Cream: Blending part of the soup creates a creamy feel without heavy cream or dairy.
Customizable Heat: A pinch of cayenne pepper adds a welcomed warmth but is totally optional if you prefer mild.
Make Ahead Friendly: Perfect for storing and reheating, making meal prep a breeze.

A tan bowl filled with creamy beige mushroom soup, showing smooth texture with visible small mushroom pieces and black pepper specks scattered on top and within the soup. A silver spoon lifts a thick portion of the soup, displaying more mushroom bits and pepper flakes inside. Two slices of toasted bread with a golden-brown crust and light inner texture sit behind the bowl, topped with a small green herb sprig. The whole setting is on a white marbled surface with a cozy knit fabric beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together in a way that brings out the best in mushrooms without overpowering them. The butter and olive oil start the base with richness and depth while onions and garlic build savory layers. Flour helps the soup thicken naturally, while white wine brightens flavors subtly. Fresh thyme adds an herbaceous note that just sings with mushrooms.

Flat lay of one large chopped onion in a simple white ceramic bowl, four whole cloves of garlic with clean skins, fresh whole thyme sprigs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of yellow butter cubes, a pile of fresh sliced brown mushrooms about half an inch thick, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of clear dry white wine, a small white ceramic bowl of light brown low sodium vegetable broth, a small white ceramic bowl of dark soy sauce, scattered whole black peppercorns and sea salt crystals arranged neatly with a few red cayenne pepper flakes — all ingredients fresh and natural, perfectly symmetrical and balanced, placed 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: Balances richness and helps sauté the veggies without burning butter.
Butter: Adds creaminess and depth for that comforting mouthfeel.
Onion: Provides a sweet, aromatic base once softened gently.
Garlic: Adds a punch of flavor—don’t skip it!
Mushrooms: The star ingredient—make sure they’re fresh, firm, and sliced evenly.
Salt and Pepper: Essential for seasoning and enhancing the natural umami.
Cayenne Pepper: Optional, but I love the little kick it provides.
Flour: Helps thicken the soup without any heavy additives.
Dry White Wine: Adds brightness and depth, but you can substitute with broth if needed.
Vegetable Broth: Adds savory liquid and mixes all flavors—low sodium keeps control over salt.
Soy Sauce: Boosts umami, giving an interesting twist without tasting “Asian,” just deeper.
Fresh Thyme: Herbaceous note that pairs beautifully with mushrooms.

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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

One of the things I love about this creamy mushroom soup recipe is how easy it is to tweak it depending on what you feel like or what you have on hand. I often play around with herbs and heat levels to keep it fresh.

Variation: I sometimes swap the white wine for dry sherry for a nuttier, deeper flavor—it’s lovely and unexpected.
Dairy-Free Option: This soup is naturally dairy-free if you replace butter with more olive oil.
Extra Creaminess: Stir in a splash of coconut milk or cashew cream at the end for a richer and slightly sweeter taste.
Add Veggies: Try adding sautéed leeks or celery with the onions for extra dimension.

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

Step 1: Sauté Your Aromatics

Start by melting olive oil and butter together in a large pot over medium heat. Once melted, add your chopped onion and cook it slowly for about 5 minutes until it softens and becomes translucent. This step is key—don’t rush it or brown the onions, you want them sweet and tender. Then toss in the minced garlic and stir for about 30 seconds until fragrant. Your kitchen will start smelling incredible!

Step 2: Cook the Mushrooms

Add the sliced mushrooms along with salt, pepper, and a pinch of cayenne if you like a little heat. Give everything a good stir, then let it cook uncovered for about 10 minutes. You’ll notice the mushrooms release their moisture and shrink down—this intensifies their flavor. Stir occasionally to prevent sticking or burning.

Step 3: Thicken and Deglaze

Sprinkle the flour evenly over the mushroom mixture and stir well to coat. This is what will give the soup that lovely, creamy texture without any cream. Next, pour in the dry white wine and stir to combine, scraping any browned bits off the bottom of the pot—that’s flavor gold! Let it bubble gently for a minute to cook off the alcohol.

Step 4: Simmer the Soup

Pour in your vegetable broth, add the soy sauce, and add sprigs of fresh thyme. Bring the pot to a boil, then reduce to low heat and cover. Let it simmer quietly for 20 minutes, stirring occasionally. This slow simmer helps all the flavors meld perfectly.

Step 5: Blend and Finish

Here’s the trick to the creamy magic: scoop about half the soup into a blender or mini food processor and pulse it until smooth. Then stir this back into the pot to combine. The chunky bits stay, but the soup gains this irresistible velvety quality—no cream needed!

Top Tip

Over the years, I’ve learned that the quality of your mushrooms makes or breaks this soup. And patience while sautéing really pays off. These tips have saved me from a bland or watery batch more times than I can count.

Mushroom Choice: Use a mix of cremini and white button mushrooms for complexity, or add shiitake for earthier notes.
Don’t Overcrowd the Pan: Crowding traps moisture and leads to soggy mushrooms instead of caramelized bits.
Slow and Low Sautéing: Slow cooking the onions and mushrooms enhances their sweetness and umami.
Blend Only Half: Pureeing all of it can make the soup too smooth—half keeps texture and body.

How to Serve Creamy Mushroom Soup Recipe

creamy mushroom soup - Serving Suggestion

Garnishes

I love topping my creamy mushroom soup with a drizzle of good olive oil and a sprinkle of fresh chopped parsley or thyme leaves. Sometimes I add a little cracked black pepper or toasted pine nuts for crunch. A swirl of coconut cream or sour cream can also add a pretty finishing touch if you want extra indulgence.

Side Dishes

Pairing this soup with crispy crusty bread, warm garlic toast, or even a fresh green salad makes a complete meal. On chilly days, a grilled cheese sandwich on the side is a perfect match for dunking.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or rustic ceramic mugs. You can even add a sprinkle of truffle salt or a few sautéed wild mushrooms as a garnish. It’s a crowd-pleaser that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I keep leftover creamy mushroom soup stored in airtight containers in the fridge for up to 3 days. Just make sure to cool it before refrigerating to keep it fresh and delicious.

Freezing

This soup freezes well, which is great for batch cooking. I usually cool it completely, then freeze in portions. When ready to enjoy, thaw overnight in the fridge before reheating gently.

Reheating

I reheat on the stovetop over low heat, stirring frequently to prevent sticking. If it thickens too much, I add a bit of broth or water to loosen it up without losing that creamy texture.

Frequently Asked Questions:

Can I use other mushrooms besides white and cremini?

Absolutely! Mix it up with shiitake, portobello, or even chanterelles for different flavors and textures. Just make sure to slice them evenly to cook uniformly.

What if I don’t have white wine?

If you don’t have white wine on hand, don't worry. You can swap it for extra broth or a splash of apple cider vinegar for acidity. The soup will still taste amazing.

Is this soup suitable for vegans?

To keep it vegan, just swap the butter for more olive oil or a plant-based butter substitute. Also, ensure your broth is vegetable-based.

How can I make this soup thicker or thinner?

For a thicker soup, blend a little more before adding back in, or add a touch more flour at the sauté stage. To thin it out, stir in a bit more broth or water while reheating until you reach your desired consistency.

Final Thoughts

This creamy mushroom soup recipe has become one of my go-to comfort foods not just because it’s delicious, but because it feels like a little kitchen therapy to make. Every bowl is warm, satisfying, and packed with flavor that only fresh ingredients and simple techniques can create. I really hope you give it a try and make it your own—you won’t regret having this soul-nourishing soup in your recipe arsenal.