There’s something magical about a bowl of creamy mushroom soup that just wraps you in comfort. I’ve been making this recipe for years—it’s my go-to when I need something quick yet indulgent, or when I want to impress guests without spending hours in the kitchen. The secret? Fresh mushrooms, a touch of cream, and that perfect balance of earthy and rich flavors. Trust me, once you try this version, you’ll never go back to the canned stuff. It’s cozy enough for weeknight dinners but elegant enough for special occasions. Plus, it comes together in just 30 minutes—what’s not to love?
Why You’ll Love This Creamy Mushroom Soup
This soup isn’t just delicious—it’s downright addictive, and here’s why:
- Quick & easy: Ready in 30 minutes flat—perfect for those nights when you need something comforting fast.
- Rich, velvety texture: That luscious creaminess? It’s like a hug in a bowl, thanks to the perfect balance of butter, flour, and heavy cream.
- Vegetarian-friendly: Packed with earthy mushroom flavor, it’s hearty enough to satisfy even meat lovers.
- Endlessly adaptable: Dress it up with herbs, swap mushroom varieties, or add a splash of wine—it’s forgiving and flexible.
Seriously, one taste and you’ll understand why this is my most-requested recipe!
Ingredients for Creamy Mushroom Soup
Gathering the right ingredients makes all the difference in this soup. Here’s what you’ll need:
- 500g fresh mushrooms – sliced (I prefer cremini for depth, but white buttons work too)
- 1 medium onion – finely chopped (about 1 cup)
- 2 garlic cloves – minced (or 1 tsp pre-minced if you’re in a hurry)
- 2 tbsp butter – unsalted, so we control the salt
- 2 tbsp all-purpose flour – our thickening magic
- 500ml vegetable broth – low-sodium if possible
- 250ml heavy cream – that’s whipping cream, not half-and-half
- 1 tsp dried thyme – or 1 tbsp fresh if you’ve got it
- Salt & pepper – to taste at the end
Pro tip: Measure everything before you start cooking—it makes the process so much smoother!
Equipment You’ll Need
You won’t need anything fancy for this soup—just the basics from your kitchen:
- A large pot (3-4 quarts works perfectly)
- Wooden spoon for stirring without scratching
- Chef’s knife & cutting board for prepping veggies
- Measuring cups & spoons to get proportions just right
That’s it! No blender, no special gadgets—just good ol’ stovetop magic.
How to Make Creamy Mushroom Soup
Okay, let’s dive into making this dreamy soup! I’ll walk you through each step—it’s simple, but a few key techniques make all the difference between good and “oh-my-goodness” amazing.
Step 1: Sauté the Aromatics
First, melt that butter in your pot over medium heat (not too hot, or the butter will burn!). Add your chopped onions and minced garlic, stirring frequently with your wooden spoon. You’ll know they’re ready when the onions turn translucent and smell sweet—about 3-4 minutes. This is where the flavor foundation builds, so don’t rush it! If the garlic starts browning too fast, just lower the heat a smidge.
Step 2: Cook the Mushrooms
Now, pile in those sliced mushrooms—yes, all at once! They’ll seem crowded at first, but they’ll shrink as they cook. Stir occasionally and let them work their magic for about 5 minutes until they release their juices and turn golden brown. Pro tip: If you overcrowd the pot in batches, they’ll steam instead of sauté, and we want that deep, caramelized flavor!
Step 3: Thicken the Soup
Here comes the thickening trick: sprinkle the flour evenly over the mushrooms and stir like crazy for 1 minute—this cooks out the raw flour taste. Then, slowly pour in your vegetable broth while stirring constantly to prevent lumps. It’ll look thin at first, but don’t panic! Bringing it to a gentle simmer will activate the flour’s thickening power beautifully.
Step 4: Simmer and Finish
Once bubbling, reduce the heat to low and stir in the cream and thyme. Let it simmer uncovered for 10 minutes—this melds the flavors and perfects the texture. Now taste! Add salt and pepper until it sings. Want it thicker? Simmer a bit longer. Too thick? Add a splash of broth. Ladle into bowls, take a whiff of that earthy creaminess, and prepare to swoon.
Tips for the Best Creamy Mushroom Soup
After making this soup countless times, I’ve picked up a few tricks that take it from good to incredible:
- Always use fresh mushrooms—those pre-sliced ones are too dry and won’t give you that deep, earthy flavor we crave.
- Adjust the cream gradually—start with 200ml if you prefer it lighter, then add more until it’s perfectly velvety for you.
- Garnish right before serving—a sprinkle of fresh thyme or parsley adds color and a pop of freshness.
- Let it sit 5 minutes off heat—this lets the flavors meld beautifully before you dive in.
Little touches make all the difference—trust me, your taste buds will thank you!
Variations for Creamy Mushroom Soup
One of my favorite things about this recipe is how easily you can change it up! Try swapping cremini for shiitake mushrooms—they add a gorgeous umami punch. A splash of white wine (about ¼ cup) when sautéing the mushrooms gives it a fancy restaurant vibe. For a herby twist, stir in some rosemary or sage instead of thyme. And if you’re feeling wild, a handful of grated Parmesan at the end makes it extra decadent. The possibilities are endless!
Serving Suggestions
Oh, how I love serving this soup! A thick slice of crusty sourdough for dipping is non-negotiable in my house—it soaks up every last drop. For something lighter, pair it with a crisp arugula salad tossed with lemon vinaigrette. And if you’re feeling fancy? Top each bowl with a drizzle of truffle oil and some toasted croutons. Pure heaven!
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days—the flavors actually deepen overnight. To reheat, warm it gently on the stove over low heat, stirring occasionally (microwaving can make the cream separate). For freezing, skip the cream and add it fresh when reheating later. Just thaw overnight in the fridge, then warm and stir in the cream. Easy peasy!
Nutritional Information
Just a heads up—nutritional values can vary based on your exact ingredients and brands. This creamy mushroom soup is rich in flavor but enjoy it in moderation if you’re watching calories or fat content. Always check labels if you need precise numbers!
Frequently Asked Questions
Can I use milk instead of cream?
You can, but the soup won’t be as rich and velvety. If you must, use whole milk and add an extra tablespoon of flour to help thicken it. But honestly? The cream is what makes this soup magical—it’s worth the splurge!
How long does creamy mushroom soup last in the fridge?
Stored properly in an airtight container, it keeps beautifully for 3-4 days. The flavors actually improve overnight! Just give it a good stir when reheating.
Can I freeze this soup?
Absolutely—but leave out the cream! Freeze just the mushroom base, then add fresh cream when reheating. Thaw overnight in the fridge before warming gently on the stove.
What mushrooms work best?
Cremini give the deepest flavor, but white buttons work fine in a pinch. For something special, try mixing in shiitake or oyster mushrooms—they add amazing texture and earthiness.
Why is my soup too thin/thick?
Too thin? Simmer longer to reduce. Too thick? Stir in more broth or cream a splash at a time until perfect. Remember—it thickens as it cools slightly too!
Irresistible 30-Minute Creamy Mushroom Soup – So Rich!
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy mushroom soup that’s easy to make and perfect for any occasion.
Ingredients
- 500g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 500ml vegetable broth
- 250ml heavy cream
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until they release their juices.
- Sprinkle flour over the mushrooms and stir well.
- Pour in vegetable broth and bring to a simmer.
- Stir in heavy cream and thyme.
- Season with salt and pepper.
- Simmer for 10 minutes until thickened.
- Serve hot.
Notes
- Use fresh mushrooms for best flavor.
- Adjust cream quantity for desired thickness.
- Garnish with fresh herbs if preferred.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: creamy mushroom soup, easy soup recipe, vegetarian soup
