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!
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!
Can I make this a day ahead of time and store overnight in the fridge? Don’t want to mess up the consistancy but need to make ahead, if possible.
I reheated the leftovers of my soup and it was still quite yummy. :)
THank you for providing a recipe that is NOT vegan and gluten free! It sounds amazing and I will be making it soon. I like the addition on garlic, it makes everything better
My friend shared this recipe and it is amazing. I actually stretch the recipe by doubling the broth and the water. I just add a little extra soy and thyme! It’s delicious and reduces the amount of dairy I’m consuming
This soup is out of this world. It is easy to make and even easier to eat. I always make a double batch so we can have it for lunch.
Probably fine as is, but I added, on the day after Thanksgiving, a few scallions I needed to use or lose, a few hands’ full of already-cooked white rice, and a few ounces of finely chopped turkey meat! Because I knew I was adding the rice and turkey, I cut the mushroom volume in half (using only what I already had on hand. My wife and I were both very pleased with the results!
Made your soup for thanksgiving. IT WAS DELICIOUS! Put Frozen Green Beans That had been Cooked in it. Would definitely make it again!
What is that green herb you used as garnish in the photos?
I just put a little parsley on there that I had in the fridge so that the photos wouldn’t be all brown. :) Not needed for flavor.
Can this soup be frozen?
While I haven’t tried freezing this one, creamy soups often don’t freeze well.
If freezing don’t add the cream, you can add it once you are going to eat it.
Oh my gosh, this was SO good! I just finished my first bowl and REALLY wish I’d made a double batch. The only tweak I made was adding another teaspoon of soy, but I tend to like my foods a bit on the saltier side anyway. My first Budget Bytes recipe, but absolutely not my last. Thank you!!
This mushroom soup is delicious? I am impressed at the amount of lovely flavor there is. It’s one of those magical recipes that I make over and over.
Wowsers this was so good! I added an onion and used half chestnut mushrooms and half oyster mushrooms. Garnished with parsley. Delish! It’s defo going in my favourites :)
I found the cream of mushroom soup to be a little bland and flat. It lacked richness and depth of flavor, but it was quick and convenient.
Probably because the recipe doesn’t have any umami-like flavoring. The mushroom better than boulllion would do it but in teeny tiny addition to the veggie or chicken stock. I use the mushroom better than boullion as a healthier alternative to fish sauce for other recipes.
Add 4 ounces of cream cheese but heat it before you put it in because you don’t wanted to curdle.
so…what if ya don’t have heavy cream? I’ve whole milk, or evaporated milk…what substitute could pass Miss Beth?
Maybe evaporated milk, but whole milk will be too watery. Even with evaporated milk, you may want to add a little more than I did for the heavy cream to compensate.
I have made this twice and getting ready to make it again! It’s fantastic!
I’m making this now, I’m sure it’ll turn out great like all your recipes. I LOVE the soy sauce “secret ingredient” for another not of savory-ness!