Creamy Mushroom Soup Recipe – Easy, Cozy & Full of Flavor

Creamy Mushroom Soup is your cozy weeknight dinner in a bowl, perfect for those chilly evenings when you just want something warm, creamy, and comforting without spending hours at the stove. This soup delivers all the earthy mushroom flavor you crave with a velvety finish that feels like a hug in every spoonful.

Plus, the ingredients are pantry-friendly, the steps are low-fuss, and the final result? Restaurant-quality goodness without the price tag. Whether you’re feeding picky eaters or just want to sneak in a meatless meal that still satisfies, this Creamy Mushroom Soup has your back. It’s rich, soul-soothing, and comes together in under an hour—yes, even on a Monday night.

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What is Creamy Mushroom Soup?

Creamy Mushroom Soup is the edible equivalent of your favorite fuzzy blanket. Made with mushrooms like button, cremini, or shiitake, it features a flavor profile that’s earthy, rich, and full-bodied. The cream adds that silky texture, while garlic and onion bring subtle aromatics. This soup isn’t just about being cozy—it’s also adaptable.

You can go fancy with shiitakes or keep it simple with basic white mushrooms. It’s not your average canned variety, either. Nope, this one’s fresh, homemade, and totally worth the 45-minute cook time. It’s vegetarian-friendly if you use veggie broth, and it doubles beautifully for meal prep. Oh, and if you have crusty bread? You’re golden. It’s the kind of soup that tastes like you worked way harder than you did.

Reasons to Try Creamy Mushroom Soup

Creamy Mushroom Soup is more than just another soup recipe—it’s your answer to “What do I make that feels indulgent but won’t wreck my schedule?” First off, it’s comfort food that feels nourishing, not heavy. It’s also an easy way to sneak in a meatless meal without anyone missing the meat (mushrooms are magic like that).

It uses everyday ingredients, which means you can whip it up without a grocery run. And if you’re trying to win over a picky eater, the creamy texture and subtle flavor might just do the trick. Bonus? It’s perfect for make-ahead lunches or cozy dinners, and it pairs like a dream with a big hunk of herbed potato rolls like these Herbed Potato Rolls. Plus, it feels kind of fancy even though it’s secretly simple. Basically, it checks all the boxes: quick, comforting, affordable, and oh-so-satisfying.

Ingredients Needed to Make Creamy Mushroom Soup

• 500g mushrooms, sliced (button, oyster, cremini, or shiitake)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions to Make Creamy Mushroom Soup

Let’s walk through how to make Creamy Mushroom Soup step by step, so even if this is your first homemade soup, you’ll feel confident and cozy in the kitchen. Each part of the process is simple, but the real magic is in the details—take your time and enjoy the delicious transformation. Plus, we’ll sprinkle in some helpful tips and relevant resources along the way to make it even easier.

Step 1: Sauté the Onion and Garlic

Start by grabbing a large pot or Dutch oven. Over medium heat, melt 2 tablespoons of unsalted butter until it’s fully melted and just beginning to sizzle. Once the butter starts to bubble, toss in your finely chopped onion and minced garlic.

Cook them for about 5 minutes, stirring occasionally, until the onion turns soft and translucent. You don’t want any browning yet—just gentle sweating. This forms the flavor base of the soup, so give it time. Want a deeper dive into prepping aromatics? Check out our beginner-friendly soup tips for even more ways to build bold flavor from the start.

Step 2: Cook the Mushrooms

Add your 500g of sliced mushrooms to the pot. You can use one variety like cremini or mix it up with shiitake, oyster, and button mushrooms for more complexity. Stir well so every slice gets a buttery coat.

Let them cook for 8–10 minutes, stirring now and then. You’ll notice they’ll first release a lot of moisture—this is totally normal. Keep cooking until most of that liquid evaporates and the mushrooms start to brown and caramelize. This step deepens the flavor and brings out their natural umami (that rich, savory taste we all love). If you’re curious about mushroom types and how they impact recipes, our Wild Rice and Mushroom Soup offers some tasty inspiration.

Step 3: Add the Flour and Cook It Through

Once the mushrooms are golden and fragrant, sprinkle in 2 tablespoons of all-purpose flour. Stir continuously for about 2 minutes. The flour acts as a thickening agent for your soup, but you want to cook off that raw flour taste before adding liquid.

It may look a little pasty or dry at first—that’s perfectly fine. Just keep stirring to evenly distribute the flour. If you’re gluten-free, feel free to substitute with cornstarch or a certified gluten-free flour blend. You can find more on gluten-free swaps in our Easy Anti-Inflammatory Turmeric Chicken Soup.

Step 4: Slowly Add the Broth

Now, slowly pour in 4 cups of vegetable or chicken broth, one cup at a time, while stirring constantly. This helps avoid lumps and keeps your soup nice and smooth. Once all the broth is in, turn the heat up slightly and bring everything to a gentle simmer.

Let it simmer uncovered for 15–20 minutes. The soup will thicken slightly and the flavors will start to blend beautifully. Don’t rush this part—it’s where the soup goes from “okay” to “oh wow.” If you’re using a saltier broth, wait to season until the end so you don’t accidentally go overboard.

Step 5: Stir in the Cream and Season to Taste

Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir it gently into the soup and watch it turn luxuriously silky before your eyes.

Let it simmer for 5 more minutes, just enough to warm the cream through and let it mingle with the rest of the soup. Then, taste and adjust with salt and pepper. Want to make it dairy-free? No problem—coconut cream or unsweetened cashew cream works beautifully, just like we do in our Anti-Inflammatory Harvest Glow Bowl.

Step 6: Garnish and Serve

Once everything is smooth and steamy, take the soup off the heat. Ladle it into bowls, and top each serving with a sprinkle of freshly chopped parsley. Want to get a little fancy? Add a swirl of cream or a sprinkle of grated Parmesan.

Serve your Creamy Mushroom Soup hot with crusty bread, crackers, or even a slice of Spinach and Artichoke Gnocchi Bake for a cozy, filling combo.

If you’re meal-prepping or making this ahead, be sure to check out our storage and reheating tips below so you can enjoy every spoonful just as fresh as day one.

What to Serve with Creamy Mushroom Soup

The beauty of Creamy Mushroom Soup is how well it plays with others. Want to keep things light? Try a crisp salad like this Autumn Harvest Honeycrisp Apple and Feta Salad for a sweet-savory contrast. Feeling like carbs? Go for Herbed Potato Rolls or a chunk of sourdough to soak up every drop. You could even do a grilled cheese sandwich on the side and turn it into a comfort food power couple. It also pairs beautifully with roasted veggies or this Roasted Beets and Carrots Salad with Burrata. Oh, and don’t sleep on pairing it with a chilled glass of white wine—just sayin’.

Key Tips for Making Creamy Mushroom Soup

• Use a mix of mushrooms for the best flavor. Button is classic, but cremini or shiitake add depth.
• Don’t skip the flour. It’s your thickener and gives the soup body without needing loads of cream.
• Cook the mushrooms until they’re golden brown, not just soft. That’s the flavor jackpot.
• Low and slow is key when adding the cream—don’t boil or it might curdle.
• Want it smoother? Blend half the soup with an immersion blender. You’ll still get texture but with extra silkiness.
• Add a splash of white wine right before the broth for a little extra zip.

Storage and Reheating Tips for Creamy Mushroom Soup

Got leftovers? Lucky you. Store your Creamy Mushroom Soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat or zap it in the microwave in short bursts, stirring in between. Avoid boiling to keep the cream from separating. Want to freeze it? Technically you can, but just know cream-based soups may get a little grainy once thawed. If freezing, do it before adding the cream. Reheat and stir in fresh cream right before serving for best results. It’s a game-changer meal prep option.

FAQs

Can I make this dairy-free?
Yep! Swap the butter for olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.

Can I blend it for a smoother texture?
Absolutely. Use an immersion blender for a partially blended texture or go full puree if you’re into that.

Is this soup gluten-free?
Not as written—because of the flour. But you can swap in a gluten-free flour blend or cornstarch for thickening.

Can I use dried mushrooms?
Sure! Rehydrate them in warm water, then chop and cook as usual. Bonus: use the soaking liquid as part of the broth.

Is this soup freezer-friendly?
If you hold off on the cream, yes. Add fresh cream after reheating for best texture.

Final Thoughts

Creamy Mushroom Soup is that go-to recipe you’ll find yourself making on repeat. It’s rich without being too much, comforting without being complicated, and works for lunch, dinner, or when you just need a food hug. Plus, with easy add-ins or swaps, you can tweak it to fit whatever mood—or pantry—you’re working with. Whether you’re looking for something cozy for a solo night in or feeding the whole family, this soup delivers big flavor with little effort. For more cozy soup recipes, check out our full Soup Collection. Your next warm bowl is just a click away.

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