Why You’ll Love Creamy Mushroom Soup Recipe
This soup delivers rich, savory mushroom flavor in a cozy bowl. Sautéed mushrooms, shallots (or onion), garlic, and thyme build deep umami, and the option to puree part of the soup gives you that luscious texture without needing heavy cream. This version is vegetarian, comforting, and ideal for colder evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
a mix of fresh mushrooms (such as white button and cremini)
onion or shallot, chopped
garlic cloves, minced or grated
fresh thyme leaves
olive oil (and optionally butter for a richer flavor)
vegetable broth
white wine (optional)
tamari or soy sauce
salt and freshly ground black pepper
optional: heavy cream or crème fraîche
Directions
-
Heat olive oil (and butter, if using) in a large pot over medium heat. Add chopped onion or shallot with a pinch of salt and cook until softened.
-
Add the mushrooms and sauté until they release their moisture and start to brown.
-
Stir in garlic and thyme and cook until fragrant, about 1 minute.
-
Pour in white wine, if using, and let it simmer for a few minutes until slightly reduced.
-
Add the vegetable broth, tamari or soy sauce, salt, and pepper. Bring the soup to a simmer and cook until the mushrooms are tender and the flavors have melded.
-
Use an immersion blender to blend part or all of the soup to your desired consistency. For a chunkier texture, blend only half.
-
If using, stir in a splash of heavy cream or crème fraîche.
-
Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.
Servings and timing
Prep time: ~10–15 minutes
Cook time: ~30–40 minutes
Total time: ~40–55 minutes
Servings: 4–6
Variations
Make it dairy-free: Skip the cream and blend more of the soup for richness.
Boost umami: Add a teaspoon of miso paste or extra tamari.
Spice it up: Try smoked paprika or a pinch of nutmeg.
Add crunch: Top with sautéed mushrooms, toasted breadcrumbs, or a swirl of truffle oil.
Make it heartier: Stir in cooked barley, farro, or chopped greens like kale.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently on the stove over medium-low heat, stirring occasionally. Add broth or water if needed to loosen the texture.
For freezing, omit the cream. Let the soup cool completely, store in freezer-safe containers, and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use only one type of mushroom?
Yes—white button or cremini mushrooms work well. A mix adds depth but isn’t necessary.
Do I have to puree the soup?
No. Pureeing all or part of the soup is optional and depends on your texture preference.
Is this recipe vegetarian or vegan?
It’s vegetarian. To make it vegan, omit dairy and ensure your broth and tamari are vegan-friendly.
Can I use wine?
Yes—white wine enhances flavor. If you prefer not to use alcohol, just skip it and add a bit more broth.
How do I avoid watery soup?
Let mushrooms fully cook and release their moisture. Simmer uncovered to allow the soup to reduce slightly before blending.
Can I make it ahead?
Yes. The flavors improve with time. Store and reheat gently as needed.
What goes well with this soup?
Serve with crusty bread, a simple salad, roasted veggies, or grilled cheese.
Can I freeze it with cream included?
It’s better to add the cream after thawing and reheating, as dairy can separate in the freezer.
How do I store leftovers?
Cool completely, refrigerate in a sealed container, and reheat as needed.
Can I add extra toppings?
Yes—try sautéed mushrooms, chopped herbs, garlic oil, or roasted seeds for a finishing touch.
Conclusion
This creamy mushroom soup is a comforting classic with a modern vegetarian spin. With rich sautéed mushrooms, aromatic herbs, and a smooth texture (with or without cream), it’s a perfect choice for cozy dinners or make-ahead meals. Serve it warm, top it as you like, and you’ll have a satisfying bowl to remember.
