Creamy Mushroom Soup Recipe

Creamy, comforting, and bursting with earthy flavor, this homemade mushroom soup is the kind of dish that warms you from the inside out. Forget bland canned versions—this recipe delivers a velvety texture, rich depth of flavor, and the perfect balance between indulgence and simplicity. Whether you’re looking for a cozy weeknight dinner, an elegant starter for guests, or just a nourishing bowl of goodness, this mushroom soup will quickly become a go-to in your kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under an hour with minimal prep.
• Simple Ingredients – Everyday pantry staples plus fresh mushrooms.
• Unbelievably Delicious – Rich, creamy, and deeply savory.
• Perfect for Any Occasion – Elegant enough for dinner parties, comforting enough for weeknights.
• Better than Store-Bought – No preservatives, just real, wholesome flavor.

Unlike many mushroom soups, this version uses a mix of white mushrooms and Swiss brown/cremini for a layered, earthy taste. A touch of cream brings silkiness without overwhelming the mushroom flavor, making it both luxurious and balanced.

Ingredients Needed

For the base:

• 30 g (2 tbsp) unsalted butter – adds richness and depth.
• 1 medium onion, finely chopped – for sweetness.
• 2 garlic cloves, minced – for aromatic flavor.

For the mushrooms & broth:

• 400 g (14 oz) white mushrooms – the classic base.
• 200 g (7 oz) Swiss brown/cremini mushrooms – for extra earthiness.
• 3 ¼ cups vegetable stock (homemade if possible, or chicken stock for added richness).
• ¼ tsp kosher or cooking salt – adjust to taste.
• ⅛ tsp freshly ground black pepper.

For creaminess:

• ¾ cup crème fraîche or full-fat cream – creates a smooth, velvety texture.

For garnish & serving:

• Croutons – add crunch.
• A drizzle of cream or extra virgin olive oil.
• Fresh parsley, thyme leaves, or chervil if you’re feeling fancy.
• Rustic bread for dipping (highly recommended!).

How to Make Mushroom Soup

• Prep the mushrooms
  • Slice each mushroom into quarters, then dice into smaller pieces. Smaller cuts help them cook evenly and release their flavor.
• Build the flavor base
  • In a large pot, melt butter over medium-high heat. Add onion and garlic, sautéing for about 3 minutes until softened and translucent (but not browned). This step is key to creating a sweet, aromatic foundation.
• Cook the mushrooms
  • Add all mushrooms to the pot. Stir often and cook for around 10 minutes. Don’t worry if they don’t brown—since the pot is crowded, the goal here is to let them soften and release their juices.

• Simmer the soup
  • Pour in the stock, then season with salt and pepper. Bring to a gentle boil, reduce heat to medium, and let it simmer uncovered for 15 minutes. This allows the flavors to meld beautifully.
• Add creaminess
  • Stir in the cream or crème fraîche, then simmer for another 5 minutes to thicken slightly.

• Blend until silky
  • Carefully transfer the soup to a blender (work in batches if needed). Remove the small cap from the lid and cover the hole with a folded tea towel to avoid splatters. Blend until completely smooth.
• Finish & serve
  • Return the blended soup to the pot and heat gently for 1–2 minutes until hot and velvety. Serve in warm bowls with a drizzle of olive oil or cream, crunchy croutons, and fresh herbs. Don’t forget crusty bread for dunking!

Serving and Storage Tips

• Serving: Pair with warm sourdough, garlic bread, or a crisp green salad for a complete meal. For a dinner party, serve in small bowls as a refined starter.
• Storage: Cool completely before refrigerating. Store in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat. Add a splash of stock or cream if the soup thickens too much.
• Freezing: This soup freezes well without cream. If planning to freeze, add the cream only after reheating.

• Stock choice matters: Homemade vegetable stock will give you the best flavor, but store-bought works in a pinch.
• Texture control: Blend fully for a smooth finish, or leave some chunks of mushroom for a rustic version.
• Make it lighter: Swap cream for evaporated milk or a dairy-free alternative.
• Boost the flavor: Add a splash of white wine while cooking the mushrooms for extra depth.
• Extra protein: Stir in shredded chicken or white beans for a heartier meal.

Conclusion

This mushroom soup is the ultimate combination of comfort and elegance—rich, velvety, and packed with earthy flavor. With simple ingredients, easy steps, and endless ways to customize, it’s a recipe you’ll come back to again and again.

Tried this recipe? ⭐⭐⭐⭐⭐ Leave a comment and a star rating below—I’d love to hear how it turned out for you! Don’t forget to share your delicious bowl on Pinterest or Facebook to inspire others.

👉 What’s your favorite twist on mushroom soup—extra garlic, a splash of wine, or maybe a different herb? Let us know in the comments!

Frequently Asked Questions (FAQ)

What’s in mushroom soup?

Classic mushroom soup is made with fresh mushrooms, onion, garlic, stock, cream, and a touch of seasoning. Garnishes like croutons, herbs, or a drizzle of olive oil elevate it further.

How to make a simple mushroom soup?

The simplest version involves sautéing mushrooms with onion and garlic, simmering in stock, blending until smooth, and finishing with cream. It’s quick, easy, and delicious.

What are the 5 ingredients in a mushroom soup recipe?

At its most basic: mushrooms, onion, garlic, stock, and cream. Everything else (herbs, butter, garnishes) builds extra depth and flavor.

Does mushroom soup taste good?

Absolutely! Mushroom soup is creamy, savory, and comforting with a rich umami flavor. Using a mix of mushrooms gives it a more complex, earthy taste that’s even more satisfying.

Is this recipe freezer-friendly?

Yes—if you freeze it before adding cream. Once thawed and reheated, stir in fresh cream for the best texture and flavor.