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 (about 2 cups); 4 cloves garlic, minced; 24 ounces mushrooms, cleaned and sliced 1/2 inch thick (preferably white button mushrooms); Salt and pepper, to taste; 1-2 pinches cayenne pepper (optional); 1/4 cup all-purpose flour (or gluten-free flour or starch alternative); 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

If you love comforting soups that feel both luxurious and homemade, you’re in for a treat with this Creamy Mushroom Soup Recipe. It’s rich, velvety, and full of delicious mushroom flavor without being too heavy or complicated. When I first made this soup, I was blown away by how easily you can get that creamy texture and deep taste without tons of cream or fuss. Keep reading because this recipe is fan-freaking-tastic and exactly what you want on a cozy night in.

❤️

Why You’ll Love This Recipe

Simple Ingredients: You’ll find ingredients you probably already have in your kitchen, making this soup easy to whip up anytime.
Creamy Without Heavy Cream: This recipe uses a clever combo of cooking techniques to achieve creaminess without relying on dairy cream.
Packed with Flavor: Garlic, fresh thyme, and a splash of white wine come together to create a deeply savory, satisfying soup.
Perfect Texture: Pureeing just part of the soup gives you that silky texture while keeping some mushroom chunks for bite and interest.

A close-up image shows a spoon holding creamy mushroom soup above a light beige bowl filled with the same soup. The soup is thick and smooth with visible slices of mushrooms and small black pepper flakes scattered throughout. The mushrooms are soft with a light brown color, contrasting the creamy off-white soup base. The bowl is set on a white marbled surface with slices of light-colored bread partially visible in the background. The spoon has a dark handle and a metal scoop, lifting a generous amount of the soup with mushroom pieces clearly resting on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Creamy Mushroom Soup Recipe lies in a handful of fresh, quality ingredients that complement each other perfectly. Plus, I’ve got some handy tips for picking and prepping each one to make the process smooth for you.

Olive oil: Use a good-quality extra virgin olive oil for a fruity, slightly peppery background flavor.
Butter: Adds richness and helps saute the mushrooms to golden perfection—don’t skip it.
Onion: Chopped finely, it melts into the soup for sweetness and depth.
Garlic: Minced just right, it brings a lovely aroma without overpowering the mushrooms.
Mushrooms: I usually use white button mushrooms—they’re affordable and have a mild flavor—but cremini or a mix work great too.
Salt and pepper: Season to taste here—you want to build flavor as you cook.
Cayenne pepper: Just a pinch if you like a gentle kick of heat.
Flour: It acts as a thickener; you can swap for gluten-free flour or starch if needed.
Dry white wine: This helps deglaze the pan and adds a subtle fruity acidity that brightens the soup.
Vegetable or chicken broth: Low sodium options give you control over salt levels and keep the soup light.
Soy sauce: A little umami booster—it rounds out the mushroom flavor beautifully.
Fresh thyme: Adds a fresh, earthy note you won’t want to miss.

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.

Variations

I love how flexible this Creamy Mushroom Soup Recipe is—you can easily tweak it to match your dietary preferences or just what’s in your pantry. I often play around with a few add-ins or swaps depending on the season or occasion.

Use heavy cream: I discovered this trick when I wanted an even richer soup—just add ½ to 1 cup heavy cream after blending for a truly decadent version.
Gluten-free option: If you’re avoiding gluten, swapping the flour for tapioca or cornstarch works like a charm and keeps things silky.
Wild mushroom mix: My family goes crazy for using a blend of shiitake, cremini, and oyster mushrooms for a more earthy, complex flavor.
Herb swaps: Sometimes I swap thyme for rosemary or add a bay leaf while simmering for a nice twist.

How to Make Creamy Mushroom Soup Recipe

Step 1: Sauté the Aromatics and Mushrooms

Start by melting olive oil and butter in a large pot over medium heat. This combo gives your base a lovely richness that really builds flavor. Then toss in the chopped onion and cook for about 5 minutes until soft and translucent—you’ll want to stir occasionally so it doesn’t brown. Next, add minced garlic and cook for just 30 seconds; garlic can burn quickly, so keep an eye on it!

Now the star ingredient—mushrooms! Add your cleaned and sliced mushrooms along with salt, pepper, and cayenne (if you’re using it). Stir everything and let it sauté for about 10 minutes, until the mushrooms are softened and release their juices. This part is crucial because it develops the soup’s deep umami flavor.

Step 2: Thicken and Deglaze

Sprinkle the flour over the mushrooms and stir well so all the pieces get coated evenly. The flour is your thickener here—it’s what’ll give the soup that luscious body without cream. Next, pour in the dry white wine and stir as it bubbles; the wine loosens all those tasty browned bits stuck to the pot, adding amazing flavor (this is called deglazing).

Step 3: Simmer the Soup

Pour in the veggie or chicken broth, add soy sauce, and toss in the fresh thyme. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer covered for about 20 minutes, stirring occasionally. This slow simmer lets all the flavors meld beautifully and naturally thickens the soup as well.

Step 4: Blend for Creaminess

I discovered this trick when making this soup the first time: scoop out about 2 cups of the soup into a blender or mini food processor and puree it until silky smooth. Then stir that creamy puree back into the pot with the rest of the soup. This gives you a wonderful creamy texture while still keeping some mushroom chunks for body and bite—perfect balance!

👨‍🍳

Pro Tips for Making Creamy Mushroom Soup Recipe

Perfect Mushroom Slices: I like slicing mushrooms about half an inch thick—it gives you nice texture without shrinking to nothing.
Don’t Skip Deglazing: That splash of white wine is key for flavor depth; if you don’t drink wine, a squeeze of lemon juice does a decent job.
Partial Puree Method: Pureeing only part of the soup keeps it hearty while still silky—trust me, this changed how I make creamy soups forever.
Season Gradually: Add salt and pepper as you go and taste at every stage to avoid overseasoning at the end.

How to Serve Creamy Mushroom Soup Recipe

A close-up view of a light tan creamy soup with small pieces of dark mushrooms and tiny green herb leaves floating on the surface, sprinkled with ground black pepper; the soup fills a white bowl, placed on a white marbled surface with a soft brown and white textured cloth under part of the bowl; next to the bowl, two slices of toasted bread with a golden crust rest on the surface, accompanied by a small sprig of fresh thyme; a spoon with a silver head and a black handle lies inside the bowl on the right side; photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love a sprinkle of fresh chopped parsley or chives on top—adds a pop of color and freshness. A swirl of good olive oil or a drizzle of truffle oil can elevate it to restaurant-quality luxury. For a bit of crunch, toasted pumpkin seeds or crispy shallots are wonderful too.

Side Dishes

This soup pairs beautifully with crusty bread like a warm baguette or sourdough for dipping. I often serve it alongside a simple green salad dressed with lemon vinaigrette or roasted garlic bread for a satisfying meal that’s not too heavy.

Creative Ways to Present

For special occasions, you can serve the soup in mini bread bowls or hollowed-out sourdough rolls—guests always love this! Another fun idea is to garnish with a small nest of sautéed mushroom slices and fresh thyme sprigs to make it feel elevated and cozy.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover creamy mushroom soup in an airtight container in the fridge for up to 3 days. It’s amazing how the flavors actually deepen overnight! Just make sure to cool it completely before refrigerating to keep the texture perfect.

Freezing

Freezing works great with this soup. I portion it out into freezer-safe containers, leaving a bit of space for expansion. When I thaw it later, I find the texture stays lovely if I reheat gently and stir well.

Reheating

To reheat, I use a low simmer on the stovetop, stirring occasionally until warmed through. If the soup thickened too much in the fridge, adding a splash of broth or water loosens it back up beautifully without losing any flavor or creaminess.

FAQs

Can I make this Creamy Mushroom Soup Recipe vegan?

Absolutely! Simply swap the butter for a plant-based margarine or extra olive oil and make sure to use vegetable broth instead of chicken broth. The soup will still be rich and creamy without dairy.
What mushrooms work best for this soup?

White button mushrooms are a classic and affordable choice, but cremini, shiitake, or a wild mushroom blend work wonderfully too—they add extra depth and earthiness.
Can I skip the white wine?

If you don’t have wine or prefer to avoid alcohol, you can skip it or replace it with a splash of lemon juice or extra broth for acidity and flavor balance.
How can I make this soup gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or use a starch like cornstarch, tapioca, or arrowroot powder to thicken the soup using a slurry method.

Final Thoughts

I absolutely love how this Creamy Mushroom Soup Recipe turns out every time—the balance of creamy texture, deep mushroom flavor, and bright herbal notes makes it one of my go-to soups for any season. Plus, it’s simple enough that you can throw it together on a weeknight but elegant enough to impress guests. Give it a try, and I promise you’ll keep coming back to this cozy, satisfying bowl of comfort. Enjoy!