Smooth, savory, and deeply satisfying, this Creamy Mushroom Soup is made from fresh mushrooms simmered in a rich, velvety broth. Perfectly comforting, this soup is quick to prepare and always delicious.

Why You’ll Love This Recipe

Rich and Velvety: Creamy texture complemented by earthy mushroom flavor.
Simple Ingredients: Easy to find and even easier to cook.
Perfect for Anytime: Ideal for a quick lunch or elegant dinner starter.
Easily Customizable: Adaptable with your favorite mushrooms and seasonings.

Creamy Mushroom Soup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper, to taste

directions

Sauté Aromatics:
Melt butter in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and softened, about 5 minutes.
Cook Mushrooms:
Stir in sliced mushrooms and cook until they release their juices and become tender, about 8–10 minutes.
Simmer Soup:
Pour in broth, bringing the mixture to a simmer. Cook gently for approximately 20 minutes, allowing flavors to meld.
Blend to Creaminess:
Carefully blend the soup until smooth using an immersion blender (or transfer carefully to a traditional blender in batches).
Finish with Cream:
Stir in heavy cream, seasoning with salt and pepper to taste. Heat gently without boiling.
Serve Warm:
Serve immediately, garnished with extra fresh mushrooms or herbs, if desired.

Servings and timing

Servings: 4–6 servings
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: Approximately 40 minutes

Variations

Mixed Mushrooms: Use a variety of mushrooms like cremini, shiitake, or oyster for added flavor.
Dairy-Free Option: Substitute heavy cream with coconut milk or cashew cream.
Herb Infusions: Add fresh thyme or parsley for extra aromatic flavor.
Heartier Version: Incorporate cooked wild rice or barley for additional texture and fiber.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop over low heat, stirring frequently to maintain texture.
Freezing: Best frozen without the cream. Add fresh cream after reheating to prevent curdling.

FAQs

Can I use dried mushrooms?

Yes, rehydrate dried mushrooms before cooking and include their soaking liquid for richer flavor.

Can I make this soup vegan?

Absolutely—use vegetable broth and substitute cream with coconut milk or plant-based cream.

Can I freeze creamy mushroom soup?

Freeze before adding cream; thaw and add cream upon reheating to maintain the best texture.

Why did my soup separate?

Avoid boiling the soup after adding cream, as high heat can cause curdling.

How do I make it thicker?

Simmer longer, blend more mushrooms, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I add other vegetables?

Yes, potatoes or carrots can be added to enrich the soup’s texture.

Can I serve this cold?

It’s best served warm or hot, as chilling alters its creamy texture.

How do I enhance mushroom flavor?

Roast mushrooms briefly beforehand or use mushroom broth for deeper flavor.

Which mushrooms are best?

Cremini, white button, or portobello mushrooms provide a hearty base; shiitake mushrooms add a deeper umami flavor.

What can I serve alongside this soup?

Crusty bread, garlic toast, or a crisp green salad pairs wonderfully.

Conclusion

This Creamy Mushroom Soup is wonderfully rich, flavorful, and easy to prepare. Whether you’re craving comfort food or need an elegant dish for entertaining, this soup is the perfect choice every time.