This creamy mushroom soup is my favorite soup to make when I’m craving something warm but also nourishing and satisfying. Browning the mushrooms and cooking them with plenty of aromatics gives the soup deep, savory flavor, while a little flour and milk create a silky, velvety texture—no heavy cream needed! The soup comes together in less than 45 minutes and best of all, the flavors deepen as it sits, so it’s a great make-ahead soup for guests.
It’s been a long, chilly winter, and a warm bowl of soup is exactly what we all need right now. This creamy mushroom soup is not only outrageously good, it’s also filled with nutrients that nourish both our bodies and souls.
I love just about every soup out there, but there’s nothing quite like the cozy, earthy flavor of a really good mushroom soup and this version gets it just right. No need to boil or steep dried mushrooms, make homemade stock, or use heavy cream. The secret is simple: using plenty of aromatics — onions, garlic, herbs, a splash of soy sauce — and properly browning a whopping one and a half pounds of mushrooms. These two steps give the soup its rich, savory flavor and depth.
A touch of flour gives the broth a silky, velvety texture without weighing it down, while using milk instead of heavy cream keeps it creamy but light enough for the mushroom flavor to shine. I like to puree the soup which makes it super creamy with or without adding milk.
This soup reheats beautifully, making it my go-to starter for a special meal. But served with crusty bread or a simple green salad, it’s perfect for a cozy weeknight dinner.
Ingredient Notes And Substitutions
- Mushrooms – Whenever possible, I like to use a combination of mushrooms, with most being cremini, then a few shiitake and a few oyster mushrooms. If you prefer to use only one variety, cremini mushrooms will give this soup plenty of wonderful texture and flavor.
- Onion and garlic – The classic aromatic base for many soups, these add depth and savory richness that form the backbone of the flavor.
- Extra-virgin olive oil and butter – Essential for sautéing the mushrooms and aromatics. Butter gives the mushrooms color and richness, while a bit of olive oil helps prevent the butter from burning.
- Dry white wine – Use a nice, drinkable white wine—not cooking wine—for the best flavor. Sauvignon Blanc or Pinot Grigio are great choices. If you prefer not to use wine, simply add a little extra broth instead.
- Soy sauce – Adds an umami boost that deepens the savory flavor of the mushrooms and enhances the soup’s overall richness. A splash goes a long way.
- Fresh thyme, bay leaves and parsley – Mushrooms and fresh thyme make great partners. Here I tie a few thyme sprigs with the bay leaves so I can easily pluck them out before blending the soup. I add parsley as a garnish but it’s completely optional.
- Broth – The mushrooms release so much flavor that even store-bought broth works great here. Mushroom broth (I like this brand) adds an extra layer of richness, but chicken broth or a combination of chicken and mushroom broth also works beautifully. For a plant-based version, use all vegetable broth.
- Milk – Keeps the soup creamy without heavy cream, letting the mushrooms shine. You can use whole milk or 2%.
***Find the complete recipe with measurements below.
Make It Plant-Based And Dairy-Free
To make this soup plant-based and dairy-free, use all olive oil instead of a mix of oil and butter. For a milk substitute, I love using cashew milk because it’s so creamy. Oat milk would be my second choice, but almond milk will also work.
How To Make Creamy Mushroom Soup: A Visual Step-By-Step
The complete instructions can be found in the recipe card below.
- Brown the mushrooms: Sauté the mushrooms in a large pot using both butter and olive oil. Cook, stirring frequently, until the mushrooms are well-browned, about 10 minutes.
- Add the aromatics. Stir in the onion followed by garlic. Cook until softened. Add the dijon and flour and cook for 1 minute, stirring continuously. Add the wine, soy sauce and herb bundle, scraping up any browned bits on the bottom of the pan.
- Add broth and milk. Pour in the broth and milk then bring to a gentle boil. Cover, reduce heat to low and cook, stirring occasionally, to allow flavors to meld, 15 minutes.
Common Questions
Mushroom soup usually tastes bland when the mushrooms weren’t browned enough or the soup needed more seasoning. Letting the mushrooms cook until they release their moisture and start to brown builds deep flavor. A small splash of soy sauce, enough salt, and fresh herbs can also make a big difference. This recipe pays close attention to all these details to ensure the soup turns out really flavorful.
This recipe uses a small amount of flour to give the soup a smooth, velvety texture without making it overly thick. As the soup simmers, it naturally thickens while still keeping a nice, brothy consistency. Keep in mind, the soup will continue to thicken a little as it cools so don’t be tempted to add more flour.
Yes, and it’s actually a great make-ahead soup! The flavors continue to develop as it sits, and it reheats very well on the stovetop over gentle heat.
You can, but soups made with dairy can sometimes change texture slightly after freezing. If you plan to freeze it, let the soup cool completely and store it in an airtight container. Reheat gently while stirring well.
Storage & reheating
Fridge: Store the cooled mushroom soup in an airtight container and refrigerate for 3 to 4 days.
Reheating: Reheat leftover soup in a saucepan over medium heat until warmed through. The soup will likely have thickened, so pour in a little broth or water to thin it.
Let Me Know Your Thoughts
If you gave this Creamy Mushroom a try, I would love to hear how it worked out for you. Share your thoughts in the comment section below or feel free to ask me anything — I always enjoy chatting with you.
Don’t forget to leave a star rating, too!~Sandra x
Creamy Mushroom Soup
Ingredients
- 1½ pounds mushrooms sliced ( I use 1 pound cremini and 1/2 pound mix of shiitake and oyster; or use all cremini)
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (or substitute additional broth)
- 1 tablespoon soy sauce
- bouquet garni: 4 sprigs fresh thyme, 2 bay leaves (see notes)
- 3 cups low-sodium chicken, mushroom or vegetable broth (see notes)
- 1 cup milk whole or 2%; plant-based milk works as well
- 2 tablespoons finely chopped fresh parsley for garnish (optional)
- flaky salt, such as Maldon, to finish (optional)
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat. When the butter has melted, add the mushrooms and cook, stirring occasionally, until they release their moisture and become deeply browned, about 8–10 minutes.
- Stir in the onion and garlic and season with ½ teaspoon salt and 1/4 teaspoon pepper. Cook until the onion softens and the mixture is fragrant, about 3 minutes.
- Stir in the Dijon mustard and flour. Cook for 1 minute, stirring constantly so the flour lightly cooks and coats the vegetables.
- Pour in the wine, then add the soy sauce, scraping up any browned bits from the bottom of the pot. Stir in the broth and milk. Bring the soup to a gentle boil, then cover and reduce the heat to low. Simmer for about 15 minutes, stirring occasionally.
- Using tongs, remove the bouquet garni. Transfer about two-thirds of the soup to a blender, let it cool briefly, and blend until very smooth. Stir the blended soup back into the pot and heat for a few more minutes until warmed through. (Or, use an immersion blender to blend the soup directly in the pot until smooth.)
- Taste and adjust with salt, pepper, or an extra splash of soy sauce if needed. Ladle into bowls, drizzle with olive, a pinch of flaky salt, and chopped parsley, if using.
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