There’s something incredibly cozy about a bowl of homemade mushroom soup, especially one that’s rich, silky, and bursting with earthy flavor. This Creamy Mushroom Soup Recipe manages to be both comforting and light—no heavy cream needed, just pure mushroom magic.
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Why You'll Love This Recipe
Honestly, every time I make this soup at home, it fills the kitchen with this warm, inviting aroma that instantly relaxes me. Sharing it feels like passing on a comfort hug in a bowl, and I love how easy it is to come together.
- Simple ingredients: Uses everyday pantry staples and fresh mushrooms for a deeply satisfying flavor.
- Velvety texture without cream: Blending part of the soup gives you creamy richness but keeps it lighter.
- Flexible and forgiving: Great for playing with herbs, spices, or wine to suit your taste.
- Perfect for any season: Cozy enough for chilly nights, but fresh and bright for any time you want comfort.
Ingredients & Why They Work
This Creamy Mushroom Soup Recipe pulls together ingredients that complement each other beautifully: mushrooms bring earthiness, onions and garlic add depth, while white wine and thyme brighten everything up. The flour and blending trick give it that perfect creamy consistency.
- Olive oil: Adds a fruity note and helps everything sauté without burning.
- Butter: Brings richness and balances the olive oil for flavor depth.
- Onion: Chopped finely, it creates a sweet base that mellows when cooked.
- Garlic: Minced fresh garlic adds a punch and aromatic warmth.
- Mushrooms: Use cremini or white button mushrooms for texture and earthiness; slice thick enough to hold shape during cooking.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors.
- Cayenne pepper (optional): Just a pinch gives a subtle hint of warmth without overpowering.
- Flour: Helps thicken the soup gently.
- Dry white wine: Adds acidity and brightness while deglazing the pot for extra flavor layers.
- Vegetable broth (or chicken broth): The flavorful base liquid—go for low sodium to control saltiness.
- Soy sauce: A splash of umami booster that enhances the mushroom taste without making it salty.
- Fresh thyme: Adds herbal earthiness and pairs beautifully with mushrooms.
Make It Your Way
I like to keep this recipe fairly classic but sometimes switch up the mushrooms with a mix of shiitake and portabello for a bolder flavor. You can totally make it vegan by swapping butter for extra olive oil and using vegetable broth.
- Variation: Adding a splash of sherry instead of white wine once gave it a lovely nutty undertone that my family loved.
- Dietary modifications: You can swap out soy sauce for tamari if you want gluten-free, or leave it out for a milder soup.
- Seasonal changes: Toss in some finely chopped kale or spinach at the end for extra greens.
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Step 1: Building the Flavor Base
Start by heating your olive oil and butter in a large pot over medium heat. Once melted and shimmering, toss in the chopped onion and let it sweat for about 5 minutes until soft and fragrant, but not browned. Then, stir in the minced garlic and cook for just 30 seconds – you don’t want it to burn, just release its aroma.
Step 2: Sauté the Mushrooms
Add the sliced mushrooms along with salt, pepper, and if you like, a pinch of cayenne for a little kick. Stir everything together and sauté for around 10 minutes until the mushrooms are softened and have released their juices. This step is crucial for developing that deep flavor.
Step 3: Thickening and Deglazing
Sprinkle the flour evenly over the mushrooms and stir well to coat everything — this helps thicken the soup naturally. Pour in the white wine and stir to loosen any bits stuck to the pot; this deglazing adds a ton of flavor. Let the wine cook down for a minute or two.
Step 4: Simmer the Soup
Pour in the broth, add soy sauce and fresh thyme, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes, stirring occasionally. This slow cooking melds all the flavors beautifully.
Step 5: Blend to Creaminess
Carefully transfer about half of the soup to a blender or mini food processor and puree until smooth. Return this creamy portion to the pot and stir well. This technique creates that silky, luxurious texture without any cream.
Top Tip
After making this soup several times, I’ve realized that the sauté step for mushrooms is where the flavor truly builds. Giving the mushrooms enough time to soften and caramelize slightly makes a huge difference—don’t rush it!
- Don’t overcrowd the pan: Sauté in batches if needed to ensure mushrooms brown nicely instead of steaming.
- Use a sharp knife: Slicing mushrooms evenly helps them cook at the same rate.
- Deglaze with care: Scraping the bottom of the pot after adding wine picks up so much flavor from those caramelized bits.
- Purée partially: Blending half keeps some texture for a more interesting bite.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I like to garnish mine with a sprinkle of fresh thyme leaves and a drizzle of good olive oil or melted butter to enhance its richness. Sometimes, a few toasted pumpkin seeds or microgreens on top add a lovely crunch and freshness.
Side Dishes
This soup pairs beautifully with crusty bread, a warm grilled cheese sandwich, or a light salad dressed with lemon vinaigrette. My go-to is a rustic sourdough loaf—it’s perfect for dipping into that luscious broth.
Creative Ways to Present
For a special dinner, I sometimes serve the soup in little bread bowls or garnish with crispy fried shallots and a swirl of truffle oil. It instantly transforms this humble soup into something elegant and memorable.
Make Ahead and Storage
Storing Leftovers
After cooling, I transfer leftovers to airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating gently on the stove.
Reheating
I reheat this soup gently over low heat, stirring frequently to keep the texture smooth and to prevent scorching at the bottom—low and slow is key!
Frequently Asked Questions:
Absolutely! While cremini or button mushrooms are common and affordable choices, you can experiment with shiitake, portobello, or a wild mushroom mix for more complex flavors.
The white wine adds brightness and depth to the soup, but if you prefer to avoid alcohol, you can skip it or substitute with extra broth and a splash of lemon juice.
By blending part of the soup after simmering, the pureed mushrooms create natural creaminess. The flour also helps thicken it gently without heaviness.
Yes! Simply swap the butter for more olive oil or a vegan butter alternative and use vegetable broth to keep it plant-based and delicious.
Final Thoughts
This Creamy Mushroom Soup Recipe has become one of my all-time favorites to cozy up with—not just because it’s simple and delicious, but because it’s flexible and forgiving. I can’t wait for you to try making it your own and enjoy those comforting bowls that make any day feel a little sweeter.
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Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy mushroom soup is a comforting and delicious dish made without heavy cream. Using a blend of sautéed mushrooms, onions, garlic, and herbs, it delivers a rich, velvety texture and deep umami flavor, perfect for a cozy meal any time of the year.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced ½ inch thick
- Salt and pepper, to taste
- 1-2 pinches of cayenne pepper (optional)
Thickener and Flavor
- ¼ cup flour
- ¼ cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat fats and sauté onions: In a large pot, melt olive oil and butter over medium heat. Add the chopped onions and sauté for 5 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release aroma.
- Sauté mushrooms: Add the sliced mushrooms, salt, pepper, and cayenne pepper if using. Stir well and cook for 10 minutes until mushrooms soften and release their moisture.
- Add flour and deglaze: Sprinkle the flour over the mixture and stir to coat all ingredients evenly. Pour in the white wine, stirring to combine and deglaze the pot by scraping the bottom.
- Add broth and seasonings, simmer: Pour in the vegetable broth, soy sauce, and add fresh thyme. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer for 20 minutes, stirring occasionally.
- Puree part of the soup: Transfer about 2 cups of the soup into a mini food processor or blender and puree until smooth. Return the pureed soup to the pot and stir well to combine, creating a creamy texture without cream.
Notes
- Blending part of the soup creates a velvety, creamy texture without needing heavy cream.
- Use low sodium broth and soy sauce to control salt content.
- Adjust cayenne pepper to taste for subtle heat or omit to keep it mild.
- Fresh thyme can be substituted with dried thyme (use 1 teaspoon dried).
- You can replace white wine with an equal amount of broth or apple cider vinegar if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
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