Best Creamy Mushroom Soup

Why You’ll Love Creamy Mushroom Soup Recipe

• The rich, velvety texture comes from a classic roux (butter + flour) plus cream or half‑and‑half.

• Mushrooms are browned to build deep, savoury “umami” flavour.

• It’s a one‑pot recipe that still feels elevated—ideal for a weeknight dinner or a special occasion.

• Leftovers can be used in place of canned cream‑of‑mushroom soup or poured over mashed potatoes or biscuits for a twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cremini (baby portobello) mushrooms
onion (diced)
garlic (minced)
butter
all‑purpose flour
dried thyme (or fresh)
ground allspice
dry sherry (or a dry cooking wine)
vegetable broth
half‑and‑half or heavy cream
soy sauce
salt
black pepper
Optional garnishes: sautéed mushrooms, grated Parmesan, chopped fresh parsley, fresh thyme sprigs, scallions or chives

Directions

1. If using whole mushrooms, slice each into 3‑4 slices (or use pre‑sliced). Dice the onion and mince the garlic.

2. Heat a large pot or Dutch oven over medium‑high heat and melt the butter. Add the diced onion and sauté for about 2 minutes until it begins to soften. Add the garlic, thyme and allspice, stir to combine, then move these to the side of the pan.

3. Add the mushrooms in one layer and let them sit, undisturbed, for 4‑5 minutes so they brown. Then stir and continue to sauté until the onions are tender and the mushrooms are nicely browned. (Optional: reserve a few mushrooms to sauté extra and use as garnish.)

4. Deglaze the pan with the dry sherry or cooking wine, scraping up the browned bits from the bottom of the pot.

5. Stir in the flour and cook for 2‑3 minutes to form a roux.

6. Add the vegetable broth and stir, then bring the mixture to a boil. Once boiling, reduce heat to a low simmer and let it cook for about 8‑12 minutes, stirring occasionally, until the vegetables are at your desired tenderness.

7. Remove from heat and stir in the half‑and‑half or heavy cream. Taste and season with soy sauce, salt and black pepper as needed (saltiness may depend on the broth used).

8. Garnish if desired (sautéed mushrooms, Parmesan, parsley, thyme or scallions) and serve with crusty bread, a panini or a simple salad.

Servings and timing

Serves: 2 large bowls or about 4 cup‑sized servings
Prep time: ~10 minutes
Cook time: ~28 minutes
Total time: ~38 minutes

Variations

• Swap the mushrooms: Use a mix of cremini + shiitake + oyster for extra depth.

• Make it vegan: Replace butter with a plant‑based spread, heavy cream with full‑fat coconut milk or cashew cream, and use a vegan cooking wine or skip.

• Add herbs/spice: Finish with a touch of white truffle oil for luxury, or stir in smoked paprika for a smoky twist.

• Make it thicker: If you like a very thick soup, simmer a bit longer or add more flour in the roux.

• Lighter version: Use milk instead of half‑and‑half/heavy cream, skip the sherry and reduce butter a little.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3‑4 days.

• Freezing: This soup freezes reasonably well, though the cream may separate slightly on thawing. To reheat, thaw in the fridge overnight, then heat gently while stirring to recombine the texture.

• Reheating: Warm over low heat, stirring occasionally until heated through. If it has thickened too much, stir in a splash of broth or cream to restore creaminess.

FAQs

1. Can I use regular button mushrooms instead of cremini?

Yes — button mushrooms will work fine. They may have a milder flavour than cremini, so you might want to sauté them a bit longer to develop more browning.

2. What if I don’t have dry sherry or cooking wine?

You can skip the sherry entirely — just deglaze with a splash of broth. The sherry adds a subtle flavour depth, but it won’t ruin the recipe if omitted.

3. Can I make this gluten‑free?

To make it gluten‑free, replace the all‑purpose flour with a gluten‑free flour blend or use cornstarch as a thickener (mix with a little cold broth or water before adding). Use a gluten‑free cooking wine or skip the wine.

4. Is there a non‑dairy version?

Yes — substitute the butter with a vegan butter or olive oil, and use a non‑dairy cream alternative (like coconut milk, cashew cream or a plant‑based half‑and‑half). The texture will be slightly different but still delicious.

5. How can I make the soup thicker?

Ensure you brown the mushrooms well, cook the roux for the full 2‑3 minutes, then simmer until it reduces slightly. If desired, you can add another tablespoon of flour when stirring in the broth.

6. Can I add other vegetables?

Certainly. For example, diced carrots or celery added along with the onions can provide extra flavor and texture. Just adjust cooking time to ensure they are tender.

7. Will this soup separate when reheated?

There is a chance the cream may separate slightly when frozen and reheated. To fix this, reheat slowly on low heat while stirring and optionally add a splash of broth or cream to bring it back together.

8. Is this recipe suitable for vegetarians?

Yes — it is vegetarian as written (using vegetable broth). To make it vegan, see the non‑dairy variation above.

9. Can I double the recipe?

Yes — you can double the ingredients. Use a larger pot and ensure you don’t overcrowd the mushrooms when browning. You may need to sauté in batches so the mushrooms brown instead of steaming.

10. What star garnish goes well with it?

Sautéed mushroom slices on top add texture and visual appeal. Fresh parsley, chives or thyme also brighten the flavour. A sprinkle of grated Parmesan (or vegan alternative) adds richness.

Conclusion

This creamy mushroom soup is a comforting, flavour‑rich recipe that elevates simple ingredients into something special. With browned mushrooms, a silky cream base and aromatic seasonings, it’s perfect for chilly evenings or when you want something both nourishing and indulgent. Whether you serve it in large bowls for a cozy dinner or use it as a sauce or side, it’s sure to become a new favourite.