Dinner

Creamy Mushroom Soup Recipe

Byreem everly January 31, 2026January 31, 2026

Introduction

This creamy mushroom soup is a comforting bowl of rich flavors, starting with sautéed mushrooms and onions seasoned with thyme and garlic. Finished with broth and cream, it can be blended smooth or left chunky for a rustic touch, making it a versatile favorite for any season.

A black bowl filled with creamy mushroom soup that has a light brown color and visible mushroom slices floating throughout. On top, there is a thick layer of melted cheese browned in spots, sprinkled with chopped green herbs. Three thick, toasted pieces of bread with a golden, slightly charred crust rest partially dipped into the soup. The bowl is set near a window, on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 small onion, diced
1 tablespoon olive oil
1 lb mushrooms (cremini, button, or portobello), sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half for a lighter version
1 tablespoon all-purpose flour (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: a splash of white wine or sherry for extra depth of flavor

Instructions

Step 1: In a large pot, melt the butter with olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
Step 2: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes until they release moisture and brown. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits for extra flavor.
Step 3: If you want a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 4: Pour in the broth and bring to a simmer. Let cook for 10-15 minutes to develop flavors and reduce slightly.
Step 5: For a smooth soup, use an immersion blender to blend until creamy, leaving some chunks if preferred. Alternatively, carefully blend in batches in a regular blender, then return to the pot.
Step 6: Stir in the heavy cream or half-and-half and heat for another 3-5 minutes. Taste and adjust seasoning with salt and pepper.
Step 7: Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a sprinkle of grated Parmesan if desired.

Tips & Variations

Add a splash of soy sauce or a pinch of miso paste for deeper umami flavor.
Use whole milk or coconut milk instead of cream for a lighter or dairy-free option.
To make it ahead, refrigerate for 3-4 days or freeze for up to 3 months. Cool completely before storing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled soup in freezer-safe containers and keep for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally to avoid separation.