There’s just something magical about a creamy mushroom soup recipe on a chilly evening. It’s like a warm hug from the inside out—the kind of soup that whispers, “Slow down, take a breath, and savor this moment.” And as a mom of three busy kiddos, let me tell you, those little moments of calm are golden.
I first fell in love with mushroom soup back in my college days when I was broke, freezing in my tiny Texas apartment, and needed something filling that didn’t take forever to make. Fast-forward a few years (okay… maybe more than a few), this version has become a family favorite. My kids may still be suspicious of the “brown soup,” but once I toss in some crusty bread on the side, they’re all in!
Table of Contents
Why You’ll Love This Creamy Mushroom Soup Recipe
- Quick and simple—perfect for busy nights.
- Comforting, cozy, and full of earthy mushroom flavor.
- Can easily be made vegetarian or vegan.
- Feels like restaurant-quality soup without the price tag.
If you love soups that wrap you up like a blanket, you’ll also enjoy my Tuscan White Bean Soup Recipe—another weeknight hero.
What Does Creamy Mushroom Soup Taste Like?
Think of it as earthy meets silky. The mushrooms bring a deep, almost meaty richness, while the milk (or coconut milk if you’re going vegan) adds that creamy, velvety finish. A touch of garlic and onion brings balance, and fresh thyme on top makes it feel like a little kitchen masterpiece.
Ingredients You’ll Need for Creamy Mushroom Soup Recipe
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk (or coconut milk for vegan)
- Salt and pepper to taste
- Fresh thyme for garnish
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Aromatics
In a large pot, heat butter and olive oil over medium heat. Add onion and cook until translucent (about 5 minutes). Stir in garlic and sauté another minute.
Step 2: Cook the Mushrooms
Add mushrooms and cook until they release juices and brown, about 8–10 minutes.
Step 3: Make the Base
Sprinkle flour over mushrooms and stir well. Gradually pour in broth, stirring constantly to avoid lumps. Bring to a simmer.
Step 4: Finish the Soup
Reduce heat to low, stir in milk, and cook until thickened (about 5 minutes). Season with salt and pepper. Garnish with thyme.
Tips and Tricks for Perfect Creamy Mushroom Soup
- 🍄 Mix your mushrooms: Combine button, cremini, or shiitake for deeper flavor.
- 🥛 Go vegan easily: Coconut milk makes this surprisingly luxurious.
- 🧄 Don’t rush the onions: Let them soften slowly for sweeter flavor.
- 🍞 Pair with bread: Crusty bread or garlic toast makes it a full meal.
- ⚠️ Avoid flour clumps: Sprinkle evenly and stir quickly before adding broth.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freezes beautifully for up to 2 months—just reheat gently and add a splash of milk if it thickens too much.
FAQs
Can I make this dairy-free?
Yes! Swap the milk for coconut milk or almond milk.
Do I need to blend it?
Nope, totally up to you! Blending makes it silky smooth, but leaving it chunky gives it a rustic, hearty feel.
What mushrooms work best?
Cremini, baby bellas, and button mushrooms are budget-friendly, but shiitake or wild mushrooms will make it fancy.
Conclusion
This creamy mushroom soup recipe is one of those dishes that feels like comfort in a bowl. Whether you’re chasing away the chill on a cold night or just craving something hearty and wholesome, it’s a recipe that deserves a spot in your weekly rotation.
So grab that pot, slice up those mushrooms, and make yourself a batch. Trust me—your kitchen will smell amazing, and your soul will thank you.
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Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy mushroom soup recipe is the ultimate comfort food—warm, velvety, and loaded with savory mushroom flavor. It’s the kind of soup you can whip up in just over 30 minutes, making it perfect for weeknights when you’re craving something cozy but don’t want to spend hours in the kitchen.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced (use cremini, button, or a mix for depth)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk (whole milk for creaminess, or coconut milk for vegan option)
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish
Tip: For a richer flavor, add a splash of white wine before the broth. It enhances the earthiness of the mushrooms beautifully.
Instructions
Step 1: Sauté the Aromatics
- Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for one more minute until fragrant.
Step 2: Cook the Mushrooms
- Add the sliced mushrooms and let them cook until they release their juices and turn golden brown, about 8–10 minutes. Stir occasionally so they caramelize evenly.
Step 3: Make the Base
- Sprinkle the flour over the mushroom mixture and stir well to coat everything. Slowly pour in the broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
Step 4: Finish the Soup
- Reduce the heat to low and stir in the milk. Let it simmer for another 5 minutes until the soup thickens slightly. Season generously with salt and black pepper.
Step 5: Garnish and Serve
- Ladle the soup into bowls, garnish with fresh thyme, and serve warm with crusty bread.
Notes
- Smooth or Chunky? For a silky soup, blend with an immersion blender. For a rustic style, leave it chunky.
- Vegan Option: Swap butter for olive oil and milk for coconut or almond milk.
- Make it hearty: Stir in cooked wild rice, quinoa, or small pasta shapes for added texture.
- Storage: Refrigerate up to 4 days in an airtight container or freeze for 2 months. Add a splash of broth or milk when reheating if it gets too thick.
