Mushroom Soup Recipe

Creamy mushroom soup is the ultimate comfort food, cozy and full of earthy flavor. Blending the mushrooms gives it a naturally velvety texture—no heavy cream needed. It’s simple, wholesome, and so satisfying that you’ll want to make it every week.

Love More Soup Recipes? Try My Italian Sausage Potato Soup or this Creamy Broccoli Cheddar Soup next.

Why You’ll Love This Recipe

This homemade mushroom soup is fresh, wholesome, and full of rich flavor. It’s thick, creamy, and cozy without being heavy—the kind of comfort meal that warms you from the inside out. Packed with savory, meaty-tasting cremini mushrooms, it’s so flavorful and satisfying that even meat-lovers will be coming back for seconds

Print

Ingredient List

For the Soup:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped up
• Salt and pepper
• 1 lb button mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• ¼ cup white wine
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon fresh thyme

If You Want It Creamy:

• ½ cup heavy cream

For Serving:

• Fresh parsley, chopped

Can’t find cremini mushrooms? Use all button mushrooms. No wine? Use more broth.

Why These Ingredients Work

Button mushrooms are regular mushrooms. Cremini mushrooms are darker and taste stronger. Soy sauce makes everything taste richer without making it salty. Wine cuts the heaviness and makes it taste more complex. Thyme smells good and gives it that homemade flavor.

The combination is what works. One mushroom type is okay but two is better. The soy sauce sounds weird but skip it once and you’ll taste the difference. Fresh thyme beats dried every time if you can get it.

Essential Tools and Equipment

• Big pot
• Sharp knife
• Cutting board
• Blender

How To Make Mushroom Soup

Start the Base

Heat butter and oil in big pot. Add onion, salt, pepper. Cook 2 minutes until soft.

Brown the Mushrooms

Add half the mushrooms. Don’t stir too much. Let them brown for 5 minutes. Add rest of mushrooms. Cook until all are soft and brown.

Add the Aromatics

Add garlic. Stir 30 seconds until it smells good.

Build the Broth

Add wine, broth, soy sauce, thyme. Bring to simmer. Cover. Cook 15 minutes.

Blend for Texture

Let cool 5 minutes. Blend about two-thirds of it until smooth. Pour back in pot. Stir everything together.

Finish with Cream

Add cream if using. Cook 2 minutes to heat through.

Season and Serve

Taste. Add salt and pepper if needed. Serve with parsley on top.

You Must Know

This mushroom soup is earthy, creamy, and deeply flavorful, thanks to fresh mushrooms and aromatic herbs. It’s a simple yet elegant dish that works for both a cozy weeknight dinner and a dinner party starter. The recipe is easy to customize—keep it light and brothy or blend it silky smooth for a restaurant-style finish.

Personal Secret: Cook mushrooms in two batches. All at once makes them watery. Also don’t stir them too much while they’re browning. Let them sit and get caramelized.

Critical Tip: Start blender on low with hot soup. Learned this when soup exploded everywhere. Also let it cool for a few minutes first or the steam builds up pressure.

Pro Tips & Cooking Hacks

• Wipe mushrooms with damp towel. Don’t wash them. They absorb water like sponges.
• Add dried shiitake while cooking for more flavor. Take out before blending. My mom does this and it makes a huge difference.
• No wine? Use extra broth plus splash of vinegar at the end.
• Don’t blend everything. Leave chunks for texture. All smooth soup is boring.
• Room temperature cream mixes better than cold cream.
• Fresh herbs added at the end brighten up the whole pot.

Flavor Variations & Suggestions

Use other mushrooms like shiitake or oyster mushrooms instead of half the button ones. Makes it taste fancier. Try sage instead of thyme but use less – it’s stronger. Skip cream for dairy-free version or use coconut milk. Add smoked paprika with the thyme for smoky flavor. My brother does this and it’s really good.

Sometimes I add a splash of sherry instead of wine. Or throw in some leftover roasted vegetables. Works with carrots or celery root.

Make-Ahead Options

Make it ahead. Tastes better next day when flavors blend together. Keeps 3 days in fridge. Actually gets thicker sitting overnight which is perfect. Reheat on stove slowly, stirring occasionally. Add splash of broth if it gets too thick.

Freezes 3 months without cream. I portion it in freezer bags and pull out what I need. Add cream when reheating if you want it rich.

Recipe Notes & Baker’s Tips

• Gets thicker when cool so don’t worry if it seems thin when hot
• Use 1 teaspoon dried thyme if no fresh thyme available
• Strain for smoother soup but I like the texture with small pieces
• Don’t skip soy sauce – it adds depth you can’t get anywhere else
• Taste before serving and adjust salt. Mushrooms can be bland without enough seasoning
• If it tastes flat, add squeeze of lemon juice or splash more wine

Serving Suggestions

Serve with crusty bread for dipping. Good with simple salad or grilled cheese sandwiches. Sometimes I put grated Parmesan on top or toasted pumpkin seeds for crunch.

Perfect for cold nights, sick days, or when you want something that feels homemade without too much work. My kids eat it happily which is saying something.

How to Store Your Mushroom Soup

Fridge: 4 days.

Freezer: 3 months without cream.

Reheating: Heat slowly. Stir. Add broth if thick.

Allergy Information

No allergens if no cream. Gluten-free with tamari. Dairy-free without butter and cream. Vegan without butter and cream.

Questions I Get Asked A Lot

What makes mushroom soup taste better? Browning the mushrooms properly instead of steaming them. Also using two mushroom types and adding soy sauce for depth.

What enhances mushroom soup? Fresh thyme, good wine, and that splash of soy sauce. Also letting it sit overnight makes flavors blend better.

What makes a good mushroom soup? Proper mushroom preparation, good seasoning, and right texture. Not too thick, not too thin, with some chunks left for texture.

One mushroom type? Works fine but two types gives better flavor. Button mushrooms alone are still good.

Too thin? Cook longer without lid to reduce, or blend more of the soup for thickness.

Slow cooker? Cook onions and mushrooms in pan first, then slow cook everything except cream for 4 hours on low. Blend and add cream after.

No thyme? Use 1 teaspoon dried thyme, or try sage or rosemary but use less since they’re stronger.

This works every time. Easy to make. Kids like it.

💬 Made this? Tell me how it went.