I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!
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Ingredients for Mushroom Soup
I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:
- Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
- Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
- Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
- Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
- Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
- Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
- Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
- Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.
What Else Can I Add?
If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:
- Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
- Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
- Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
- Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!
Make it Vegan
It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.
What to Serve with mushroom Soup
The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!
I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.
How to Make Mushroom Soup Taste Better
Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
Creamy Mushroom Soup
Servings 4 (1 cup each)Ingredients
- 1 lb. baby bella mushrooms ($4.59)
- 3 cloves garlic, minced ($0.24)
- 1 Tbsp olive oil ($0.16)
- 1 pinch salt & pepper ($0.05)
- 4 Tbsp butter ($0.47)
- 1/4 cup all-purpose flour ($0.04)
- 3 cups vegetable broth ($0.51)
- 1 tsp soy sauce ($0.02)
- 1/8 tsp dried thyme ($0.02)
- 1/2 cup heavy cream ($0.75)
Instructions
- Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
- Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
- Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
- Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
- Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
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Nutrition
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How to Make Creamy Mushroom Soup – Step by Step Photos
Begin by rinsing and slicing one pound of baby Bella mushrooms.
Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.
Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.
The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.
Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.
Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.
Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.
Serve the creamy mushroom soup with your favorite crusty bread and enjoy!
This is a family favorite for fall. I add 1/4 cup grated Parmesan but it’s delicious with or without.
Great easy recipe! I added some extra dried garlic and onion salt, and used beef bouillon instead. Doesn’t taste beefy, and adds great depth!
This recipe is so simple, yet perfect. I didn’t have heavy cream so I didn’t add it but it was otherwise very delicious.
This is my first time making a creamy mushroom soup and it turned out really great, I will definitely make it again!
Delicious and easy to make! A simple dinner with cheesy garlic bread. I will be making this soup often for the Fall and Winter seasons.
I substituted butter for more EVOO, beef broth for veggie, and in the final 10min of simmer added 1/2c of chickpea “rice” (more of an orzo type). I think this would work great if simmered with wild rice or orzo for anyone who also likes to doctor up Beth’s recipes! Reheats very well!
Easy to make and pretty good. Makes a good side dish. I can add it to my list of recipes.
I’m not a huge mushroom fan, but I had leftover mushrooms, vegetable broth and heavy cream, so I made this so those things wouldn’t go to waste. It was fantastic! I will make it again.
Delish and simple! thank you for the recipe!
Another banger! I’m a huge mushroom lover and this hit the spot. Thank you so much for all your recipes. I’ve been following you for years and it may sound corny, but I think your recipes have helped me actually start to enjoy cooking. I really appreciate your work. :)
Thank you, Jessica! :)
I did not cook off the mushroom liquid, I drained it and added it to my veggie broth. I used a touch of worcestershire sauce and not as much soy sauce. I have all so used a touch of sherry.
This looks lovely. I’m really enjoying all your mushroom recipes. Do you think I could add lentils for a little protein? If so, at which point would I add them?
Yes, I think that would work as long as you’re using a quick-cooking lentil (cooks in about 20 minutes) or canned (pre-cooked) lentils. I would add them just after you stir in the broth and dissolve all the flour off the bottom. Then you’ll need to let the soup simmer for a bit until the lentils soften.
I have some Better than Bullion mushroom stock I’d like to try. Do you think this would be too “mushroomy”
I don’t think so. I think it sounds great! :)
Wow Love this soup. Thank you for the recipe……I did add the extra flour for a thicker texture. Next time I will definately add more mushrooms as well because I love them. Thank you once again for a delicious recipe Beth! Loved it!
Can I use frozen mushrooms?
Hmm, I’m not sure. I’ve never cooked with frozen mushrooms before. I would think it would work, since you’re going to be cooking them until all the moisture has evaporated anyway, but I’d need to try it to know for sure.
Yes! I’ve made this with frozen shiitake mushrooms and it comes out great.