Name: Creamy Mushroom Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1 large onion, chopped (about 2 cups); 4 cloves garlic, minced; 24 ounces mushrooms, cleaned and sliced 1/2 inch thick; Salt and pepper to taste; 1-2 pinches cayenne pepper (optional); 1/4 cup flour; 1/4 cup dry white wine; 4 cups low sodium vegetable broth or chicken broth; 1 tablespoon low sodium soy sauce; 1 tablespoon fresh thyme

There's something irresistibly cozy about a bowl of mushroom soup simmering on the stove. This Creamy Mushroom Soup Recipe captures that comforting, earthy goodness with a velvety texture—without even needing heavy cream. Trust me, it’s a game-changer in the world of simple homemade soups.

A creamy beige soup with visible pieces of dark mushrooms and small green herb leaves floating on top is served in a round white bowl. Black pepper flakes sprinkle the surface, adding contrast. A silver spoon with a black handle rests inside the bowl on the right side. Behind the bowl, there is a slice of light brown bread with small holes and a sprig of fresh green herbs on a white marbled surface. A tan and white cloth and a blue and white striped cloth lay underneath the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Top Tip
How to Serve Creamy Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this creamy mushroom soup—I was craving something warm, flavorful, and rich, but without the heaviness of cream. This recipe delivers all of that. Plus, it’s straightforward enough that anyone can nail it, even if you’re new to cooking.

Simple Ingredients: Uses everyday pantry staples and fresh mushrooms that come together beautifully.
Velvety Texture Without Cream: Pureeing part of the soup creates natural creaminess—less guilt, same comfort.
Rich, Complex Flavor: White wine and fresh thyme add layers of aroma and depth that keep your taste buds craving more.
Customizable and Cozy: Add a pinch of cayenne for a subtle kick or swap the broth to suit your diet.

A wide shallow white bowl filled with creamy beige mushroom soup showing visible small mushroom pieces and fine black pepper specks floating on top, a silver spoon scooping some soup with a few mushroom slices on it held just above the bowl, a couple of slices of toasted bread with a sprig of fresh green thyme placed behind the bowl on a white marbled surface with a soft beige woven cloth partially visible in the background, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is carefully chosen for its role in building flavor and texture in this creamy mushroom soup recipe. Using a mix of butter and olive oil adds richness while keeping the flavors balanced. Fresh mushrooms bring that earthy backdrop, and white wine lends acidity and brightness.

Flat lay of whole uncracked brown eggs, a small bowl of golden olive oil, a small bowl of melted golden butter, a large peeled and halved white onion with finely chopped onion pieces next to it, four whole garlic cloves with some minced garlic in a small white bowl, fresh whole cremini and white mushrooms sliced thickly, a small white bowl of fine white flour, a small white bowl of clear dry white wine, a small white bowl of light golden vegetable broth, a small white bowl of dark soy sauce, fresh green thyme sprigs, coarse salt crystals and whole black peppercorns arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Adds a fruity base and pairs perfectly with butter to prevent burning.
Butter: Enhances the richness and gives the soup a luscious mouthfeel.
Onion: Caramelizes slightly for sweetness that balances the mushrooms’ earthiness.
Garlic: Brings warmth and depth, but use fresh and minced finely to avoid overpowering.
Mushrooms: The star ingredient—go for a mix like cremini or button for the best flavor and texture.
Salt and Pepper: Simple seasoning, but essential for highlighting every flavor.
Cayenne Pepper (optional): A tiny pinch wakes up the soup with subtle heat.
Flour: Helps thicken the soup, creating that creamy consistency without cream.
Dry White Wine: Adds acidity and complexity, plus helps deglaze the pan for extra flavor.
Vegetable Broth: Provides a flavorful base—low sodium keeps it from becoming too salty.
Soy Sauce: Adds umami depth without overpowering the delicate mushroom flavor.
Fresh Thyme: Brings an herbal brightness that complements mushrooms perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Honestly, this recipe is a great canvas for your own tweaks. I usually keep it classic but sometimes swap the vegetable broth for chicken broth or add a splash of cream for an even richer finish. You can also play with herbs or throw in some sautéed leeks instead of onions.

Variation: I once made a batch using wild mushrooms from a farmer’s market, and the earthy depth was next-level amazing.
Vegan Option: Skip the butter, use olive oil only, and vegetable broth—it’s just as flavorful.
Spicy Kick: A pinch more cayenne or a dash of smoked paprika gives it a warm smoky edge I love on chilly days.

Step-by-Step: How I Make Creamy Mushroom Soup Recipe

Step 1: Sauté the Aromatics

Start by melting the olive oil and butter together in a large pot over medium heat. When they’re combined and shimmering, toss in the chopped onion. I like to let it cook for about 5 minutes until it's soft and just starting to turn golden. Then add the minced garlic and stir for about 30 seconds—be careful not to burn it, garlic gets bitter fast!

Step 2: Cook the Mushrooms

Add the sliced mushrooms along with salt, pepper, and that optional pinch of cayenne to the pot. Sauté everything for about 10 minutes, stirring occasionally so the mushrooms release their moisture and get that lovely browned edge. This is where most of the flavor develops, so don’t rush it.

Step 3: Thicken and Deglaze

Sprinkle the flour evenly over the mushroom mixture, then stir to coat. This helps thicken the soup later. Next, pour in the dry white wine—this not only adds fantastic flavor but also helps lift any tasty browned bits off the bottom of the pot. Let it bubble and reduce for a minute or two before moving on.

Step 4: Simmer with Broth and Seasonings

Pour in your broth, soy sauce, and throw in the fresh thyme. Bring everything to a boil, then lower the heat and cover the pot. Let the soup simmer gently for about 20 minutes, stirring now and then. This slow simmer melds all the flavors and softens the mushrooms even more.

Step 5: Blend to Creamy Perfection

Transfer about two cups of the hot soup to a blender or mini food processor and give it a whirl until smooth. Pour this creamy puree back into the pot and stir everything well. This step creates that silky texture without needing to add cream or milk—pretty clever, right?

Top Tip

Over the years, I’ve learned that a few small touches can really elevate your creamy mushroom soup. The most important thing is how you treat your mushrooms—they need to get a nice golden sear to build that deep flavor we all crave. Also, don’t skip the blending step; it genuinely transforms the soup’s texture.

Don't Overcrowd the Pan: If your pot is too crowded, mushrooms will steam instead of sauté, losing flavor and texture.
Use Fresh Thyme: The fresh herb brightens up the soup and cuts through the richness better than dried.
Be Patient When Sautéing: Let the mushrooms brown slowly—this adds unmatched depth.
Blend Partially: Puree just part of the soup for a creamy texture with some chunky mushroom bits for a nice bite.

How to Serve Creamy Mushroom Soup Recipe

Garnishes

I love topping this soup with fresh thyme sprigs, a drizzle of good olive oil, and sometimes a handful of toasted pumpkin seeds for crunch. If you’re feeling fancy, a swirl of truffle oil or a dash of smoked paprika really takes it up a notch. A sprinkle of grated Parmesan also pairs beautifully.

Side Dishes

To make a full meal from this soup, I usually serve it alongside a crusty baguette or warm garlic bread. Sometimes I throw together a simple green salad dressed lightly with lemon vinaigrette to complement the richness. Roasted root vegetables also work wonderfully.

Creative Ways to Present

For special occasions, I like to serve the soup in mini bread bowls—so fun and cozy! Another favorite is layering in a clear glass mug or bowl so you can see the texture contrast between the creamy blend and mushroom chunks. You can even top with little croutons or crispy fried shallots for an elegant crunch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge—just pop the soup into an airtight container once cooled. I usually enjoy it within 3-4 days for the best flavor and freshness. The texture holds up nicely thanks to the pureeing step.

Freezing

I’ve frozen this soup a few times, and it thaws beautifully. I like to freeze single portions in freezer-safe containers or bags for easy meal prep. When thawed, you might notice a slight separation—just give it a good stir while reheating and it’s as good as fresh.

Reheating

Reheat gently over low heat on the stove, stirring occasionally so it doesn’t stick or scorch. If it feels a bit thick, adding a splash of broth or water refreshes the texture without dulling the flavor.

Frequently Asked Questions:

Can I use different types of mushrooms for this recipe?

Absolutely! This recipe is quite versatile. Cremini, white button, shiitake, or even wild mushroom blends work wonderfully. Just keep in mind that wild mushrooms might need a bit more cleaning and could alter the flavor profile slightly.

Is it okay to skip the white wine?

Yes, you can leave out the white wine if you prefer. Simply add a little extra broth to compensate for the liquid, and consider adding a splash of lemon juice or vinegar at the end to brighten the soup’s flavor.

Can this soup be made vegan?

Definitely! To make it vegan, just replace the butter with extra olive oil and be sure to use vegetable broth (not chicken). The soy sauce adds a lovely umami kick that helps make the flavor rich and satisfying without any dairy.

How do you get the soup creamy without cream?

The secret is blending a portion of the cooked soup, which naturally thickens it using the starch from the flour and the body of the mushrooms. This creates a smooth, velvety texture that's creamy without needing any actual cream or milk.

Final Thoughts

This creamy mushroom soup recipe is one I keep coming back to whenever I want something that feels indulgent yet wholesome. It’s a warm hug in a bowl that you can make from start to finish with minimal fuss. I hope you give this recipe a try—it’s perfect for cozy evenings, and I think you’ll enjoy making it just as much as eating it.