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 soothing about a bowl of mushroom soup that’s rich and velvety in texture but doesn’t weigh you down. This Creamy Mushroom Soup Recipe hits that perfect balance with simple ingredients and a luscious, comforting taste that’s just right for any chilly day or cozy night in.

A bowl of creamy beige mushroom soup with visible small pieces of dark mushrooms and green herb leaves floating on the surface, sprinkled with cracked black pepper on top. The soup is served in a white bowl with a silver spoon having a black handle resting on the right side inside the bowl. Behind the bowl is a slice of light brown artisan bread with holes, and a sprig of fresh green thyme sits beside it. The setup is placed on a white marbled surface with a light brown and white textured cloth and a blue and white striped cloth partially visible underneath. 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

Over the years, I’ve made countless mushroom soups, but this creamy mushroom soup recipe always stands out for its elegant simplicity. It manages to feel indulgent without heavy cream, thanks to a clever blend and just the right sauté technique.

Effortlessly Creamy: Pureeing just part of the soup creates a smooth texture without the heaviness of cream.
Deep, Layered Flavors: The combination of sautéed mushrooms, fresh thyme, and a splash of white wine adds complexity and warmth.
Simple Ingredients: Easy-to-find pantry staples make it a go-to you can whip up in under an hour.
Versatile: This soup feels cozy on its own but pairs beautifully with many sides or garnishes to switch things up.

A light brown bowl filled with creamy beige mushroom soup with visible small mushroom pieces and black pepper sprinkled on top. A silver spoon is scooping some soup, showing the thick texture and chunks of mushrooms. Behind the bowl are two slices of toasted bread with a golden crust, and a sprig of fresh green herbs rests on the bread. The bowl sits on a white marbled surface with a textured beige cloth partially shown at the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this creamy mushroom soup recipe is how the ingredients harmonize to deliver flavor and texture without needing anything complicated. Each component plays a role, giving the soup its irresistible depth and silky mouthfeel.

Flat lay of fresh whole brown mushrooms sliced half an inch thick, a large peeled yellow onion quartered, four whole cloves of garlic, a few sprigs of fresh green thyme, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy butter, 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 vegetable broth, and two whole clean uncracked brown eggs arranged with a pinch of coarse salt and black peppercorns loosely scattered, all 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 and butter: A combination that brings a rich, slightly nutty flavor and perfect sauté base.
Onion: Adds natural sweetness and a savory foundation that balances the mushrooms.
Garlic: Just a touch to elevate the earthiness without overpowering.
Mushrooms: The star ingredient—sliced thick to retain texture and packed with umami.
Salt and pepper: Essential for seasoning and coaxing out the earthiness of the mushrooms.
Cayenne pepper (optional): Adds subtle heat, enhancing depth without dominating.
Flour: Helps thicken the soup naturally, giving it body.
Dry white wine: A splash to deglaze the pan, bringing brightness and complexity.
Vegetable or chicken broth: The soup’s liquid base, low sodium to control saltiness.
Soy sauce: Surprising umami booster that deepens the flavor.
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 my favorite things about this creamy mushroom soup recipe is how easy it is to adjust for your mood or pantry. I often switch up the mushrooms depending on what I have—sometimes portobellos, other times creminis for a milder touch. You can also play with the herbs or add a splash of cream if you want to take it over the top.

Variation: I like adding a handful of fresh spinach toward the end for a vibrant green twist—I promise it doesn’t overpower the mushroom flavor.
Dairy-Free Version: Simply leave out the butter and use extra olive oil to keep it luscious and vegan-friendly.
Spiced Up: Try adding nutmeg or smoked paprika for a bold flavor change that still feels cozy.

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

Step 1: Sauté the aromatics just right

Start by melting olive oil and butter together over medium heat until you see that beautiful blend shimmer. Toss in the chopped onion and sauté for about 5 minutes until they’re translucent and sweetly fragrant. Then stir in the minced garlic and cook just 30 seconds more—don’t let it burn! This careful timing builds the perfect flavor foundation.

Step 2: Cook the mushrooms gently with seasoning

Add in your thickly sliced mushrooms, sprinkle with salt, pepper, and cayenne if you want a little heat. Stir well and let the mushrooms cook down for about 10 minutes. You’ll notice they release their liquid and then reabsorb it—that’s when that deep, concentrated flavor develops.

Step 3: Thicken and deglaze like a pro

Sprinkle flour over the mushrooms and stir to coat everything evenly. This step helps thicken your soup naturally without lumps—just keep stirring for a minute or two. Pour in the white wine and mix, letting it deglaze the pot by loosening the tasty browned bits stuck to the bottom. That’s a flavor jackpot you don’t want to miss.

Step 4: Simmer and blend for creaminess

Pour in your broth, soy sauce, and toss in the fresh thyme sprigs. Bring everything to a gentle boil, then lower to a simmer and cover the pot. Let it cook for about 20 minutes, stirring occasionally. Once done, scoop out about 2 cups of the soup and give it a quick blitz in a blender or mini food processor. Return this silky puree to the pot and stir—magic happens here! It thickens the soup and leaves some mushroom texture for the ultimate creamy mouthfeel.

Top Tip

I’ve discovered that the secret to this soup’s richness is partly all in the sautéing and the blending step. Taking your time with the mushrooms and not rushing makes a huge difference. Also, blending just part of the soup—not everything—gives you a wonderful balance of creamy and chunky textures that you’ll love.

Sauté Slowly: Don’t rush the mushroom cooking—letting them release and reabsorb their juices builds flavor and stops it tasting watery.
Blend Partially: Blending only some of the soup keeps it creamy without losing that satisfying mushroom bite.
Use Fresh Herbs: Fresh thyme adds brightness—dried herbs just don’t compare here.
Don’t Skip Deglazing: The wine loosens those tasty bits from the pan, boosting your soup’s flavor depth.

How to Serve Creamy Mushroom Soup Recipe

Creamy Mushroom Soup - Serving Suggestion

Garnishes

When serving, I love topping my creamy mushroom soup with a sprinkle of fresh chopped parsley or extra thyme leaves for that fresh herbal pop. A drizzle of good-quality olive oil adds a lovely silkiness on top. For some crunch, toasted pumpkin seeds or crispy garlic chips are fantastic.

Side Dishes

Pair this soup with a crusty baguette or warm sourdough for dunking. I also enjoy it alongside a crisp green salad dressed in lemon vinaigrette to lighten things up and provide some refreshing contrast.

Creative Ways to Present

For a special gathering, I’ve served this soup in mini bread bowls—people loved the rustic vibe! You can also swirl in a little crème fraîche or vegan coconut cream for added elegance right before serving.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it chills, so I add a splash of broth or water when reheating to bring back that perfect creamy consistency.

Freezing

This creamy mushroom soup freezes beautifully. I freeze it in portion-sized containers so I can thaw just what I need. When thawed, I gently reheat it on the stove, stirring frequently to prevent sticking.

Reheating

To reheat, I prefer warming it slowly on low heat to keep the textures smooth and flavors bright. Sometimes I add a small splash of broth during reheating to loosen it up without watering down the taste.

Frequently Asked Questions:

Can I use other types of mushrooms for this soup?

Absolutely! This soup is super adaptable. You can mix button mushrooms, cremini, shiitake, or even portobello for a richer flavor profile. Just slice them about half an inch thick to keep the texture intact.

Do I have to use white wine in the recipe?

The white wine adds brightness and helps deglaze the pan, but if you prefer not to use alcohol, you can substitute with extra broth and a splash of lemon juice or apple cider vinegar for a bit of acidity.

How do I make this soup vegan?

To make it vegan, simply swap out the butter for extra olive oil and use vegetable broth instead of chicken broth. Everything else can stay the same for a tasty, plant-based version.

Can I prepare this soup in advance?

Definitely! The flavors often deepen when the soup rests overnight. Just store it in the fridge and give it a good stir and gentle reheat before serving. It’s a great recipe for meal prep or entertaining.

Final Thoughts

This creamy mushroom soup recipe feels like a warm hug in a bowl to me—a little ritual of comfort during busy or chilly days. I love how it’s easy enough for a weeknight but elegant enough to share with friends when you want to show off minimal effort and maximum flavor. Give it a try and see how satisfying making soup from scratch can be—you might just find yourself coming back to it again and again.