This creamy mushroom soup recipe might be your new favorite! It’s creamy, robust in flavor, hearty and it’s likely that you won’t go for the canned stuff ever again!
If you’re in the mood for cozy soups, then try my Clam Chowder Bread Bowl, Lemon Chicken Orzo Soup, Creamy Spinach Tortellini Soup and Tomato Bisque recipes, next!
Creamy Mushroom Soup
If magical mushroom soup were such a thing, this would be it. But in these fall and winter months–heck, year-round for me–I find it difficult to deviate from making a comforting, cozy bowl of soup.
Delicious, earthy flavors that emanate from the cremini mushrooms make for wholesome and comforting eats. After a bowl of this, you’ll likely want to curl into a ball and take a nap.
What Makes This Recipe Different From Other Mushroom Soup Recipes?
This recipe is inspired by a Hungarian mushroom soup. The key ingredient that mushroom soup from the others is the addition of paprika.
For this recipe, I use pimentón, or Spanish paprika. This spice is made from peppers that are smoked and dried over oak fires. There’s something special about this spice; it adds a depth of flavor to food and I use it in a lot of eats.
There are two types of pimentón: sweet and spicy. For this recipe, I use spicy pimentón as I like the balance of smokiness and (whisper of) heat. if you can’t find pimentón, smoked paprika works, too.
Ingredients To Make Creamy Mushroom Soup
- Fats: A mix of quality olive oil and butter.
- Alliums and Vegetables: Onions, shallots and cremini mushrooms.
- Herbs: Fresh thyme, parsley and dill.
- Spices: Kosher Salt, freshly cracked pepper and smoked paprika.
- Liquids: Vegetable broth, soy sauce, dry white wine, whole milk, lemon juice, and sour cream.
- Flour: Using all-purpose flour to thicken the soup.
How to Make Creamy Mushroom Soup
A quick sauté, and time to allow for flavors to marry is all you need before basking in this soul-warming soup. From start to finish, the total time from is roughly 55 minutes.
Before you know it, you’ll be ladling spoon after spoon of this goodness into your bowl. Steps include:
- Sauté onions and shallots;
- Add cremini mushrooms, thyme, dill, and smoked paprika and cook;
- Stir in white wine and cook until liquid has reduced by about half. Add soy sauce and vegetable broth and bring to a boil. Lower heat to a simmer;
- In a small bowl, add milk and flour;
- Add salt, pepper, lemon juice, parsley and crème fraîche. Stir to combine;
- Ladle into bowls and serve.
Pairing Tips
- Crusty baguette or toasted sourdough bread are like BFFs–they go together so well and bring this soup full-circle.
- Top with–room temperature–crème fraîche for ultimate creaminess.
- No crème fraîche? No problem. Simply substitute with sour cream.
Looking For More Great Recipes?
Keep the comfy-feels going with these good eats:
Comfort in Soup Form
Are you loving it, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Creamy Mushroom Soup
Ingredients
- 3 tablespoons butter
- 1 tablespoon good olive oil
- 1½ cups onions, chopped
- ½ cup shallots, finely chopped
- 1pound fresh cremini mushrooms, sliced
- 2½ teaspoons fresh thyme, finely chopped
- 2½ teaspoons fresh dill, finely chopped
- 1½ teaspoons smoked paprika
- ¼ cup dry white wine
- 1½ tablespoons reduced sodium soy sauce
- 3 cups vegetable broth
- 3 tablespoons all-purpose flour
- ¾ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley, finely chopped
- 2 tablespoons crème fraîche or sour cream
Garnish
- Crème fraîche or sour cream
- Freshly cracked black pepper
To Serve
- Toasted sourdough bread or baguette
Instructions
- Melt the butter in a dutch oven over medium heat, then add olive oil. Sauté onions and shallots for 6 minutes.
- Add cremini mushrooms and cook for 3 minutes. Add thyme, dill, and smoked paprika and cook for 1 minute.
- Add white wine and cook until liquid has reduced by about half. Add soy sauce and vegetable broth and bring to a boil. Lower heat to a simmer and cook for 15 minutes.
- In a small bowl, add milk and flour and whisk until well combined. Pour into soup and stir to combine. Cook for another 15 minutes, stir every few minutes.
- Add salt, pepper, lemon juice, parsley and crème fraîche. Stir to combine.
- Ladle into bowls and serve.
Sandra says...
Just made this and wow!!! Such a hit! I swapped out for half and half instead of milk which is what I had on hand as well as a mix of beef and chicken bone broth, turned out delicious!
Allyssa - Wonderly says...
Thank you, Sandra!
Sarah says...
So delicious! I’ve made this twice now. I’ve served it with crispy Parmesan focaccia croutons and I’ve also added filet mignon beef cubes. Both were outstanding! As others have said, double the recipe. You won’t regret it!
Meg says...
Wow this recipe is SO good. Double it…you won’t regret it!
Jeri Mobley-Arias says...
Yay, so glad you enjoyed, Meg!
Ken says...
Excellent recipe! If you love mushrooms or cream of mushroom soup then you will love this recipe. I used heavy cream instead of milk, it came out good. Milk will work too, but it is a little more thin compared to the heavy cream. Just a great comfort food recipe, especially on a cold or rainy day. The bread compliments the soup and adds to a great side.
Jeri Mobley-Arias says...
Thank you, Ken!
Stephanie says...
Delicious! Made it for the first time today and will definitely make a double batch next time. Thanks for the recipe!
Jeri Mobley-Arias says...
Woo! Thank you, Stephanie!
DJuana says...
My 2nd time making this soup and I’ve yet to be disappointed. One of my new favorite go-to recipes.
Jeri Mobley-Arias says...
Thank you, DJuana!
Jeri Mobley-Arias says...
Thank you, DJuana!
Wendy says...
I made this (before the adding of the milk) the night before and it was super flavourful. Best mushroom soup we have ever made!
Jeri Mobley-Arias says...
Thank you, Wendy!
Shifa says...
hey there Jeri! i’m pretty new to cooking and i don’t really have a dutch oven at home. would a big and deep pot be alright for this recipe?
Jeri Mobley-Arias says...
Absolutely!
wonderfulcook says...
Simply delicious! My family loved it. It will definitely be in my regular rotation. Thanks.
Jeri Mobley-Arias says...
Reading this warms my heart. Thank you!
Zach says...
Usually not a fan of soups in general but this was amazing! 100% will be making this again
Jeri Mobley-Arias says...
Thank you, Zach!
Josephine says...
I have 2 words. Absolutely delicious!! This soup is better than you will find anywhere. My husband told me to put it on the list of repeat recipes.
Jeri Mobley-Arias says...
So glad you both loved it! Thank you, Josephine.
Matthew says...
Tonight I found a new favorite soup!
This mushroom soup is better than any I’ve ever had. It was a joy to make, and an even bigger joy to eat.
Jeri Mobley-Arias says...
Reading this made my day. Thank you and so happy you enjoyed, Matthew!
Sue says...
This was fine dining restaurant quality! It was so amazingly good, I wish I had doubled the recipe for more leftovers.
Jeri Mobley-Arias says...
Thank you, Sue!
Molly says...
This was fantastic! I don’t want to mess with a good thing, but if I wanted to make this regularly (and eat it all myself), how would this fare without the butter? Are there any healthy alternatives for some of the more decadent ingredients?
Jeri Mobley-Arias says...
Glad you enjoyed it, Molly! You can use avocado oil, a healthier alternative.
Stephanie says...
Thought this would be good and didn’t give it much thought after that. Sounded simple to make and it was. Boy was I wrong, it’s not good, it blew me away. So delicious! That lemon, parsley, and sour cream elevated it! I used baby bellas as I can’t always get cremini. Will try over pasta and love the idea of a Tom Yum soup. Perfect ?
Jeri Mobley-Arias says...
Thank you so much! So glad you enjoyed + over pasta is not a bad choice. 🙂
Rebecca says...
Absolutely delicious!!! A+ recipe, thank you 🙂
I used oregano instead of dill as I strangely couldn’t find it in my local grocery store. I also removed about 1-2 ladles of the mushroom/onions and used an immersion blender and then added the mushroom/onions back in to add some texture and it was so so good!
Jeri Mobley-Arias says...
Thank you, Rebecca! Love that you blended a portion of the soup. I think I will try that next time. 🙂
Dj says...
Excellent. Makes enough for great leftovers too. Simple to make and really good. I added extra sour cream just before eating and it adds an extra layer of creamy.
Lidia says...
So so good. Creamy and perfect for fall and winter. It’s hearty and filling too and went well with a grilled cheese. I’ve already made it twice and plan to make it again.
Jeri Mobley-Arias says...
Thank you, Lidia!
Casey says...
Fantastic! Straightforward, easy recipe and tastes so good with a grilled cheese.
Jeri Mobley-Arias says...
The perfect pairing!
Ann says...
Thickened up the left overs and served it over pasta. Delicious!
Jeri Mobley-Arias says...
Definitely makes for great leftovers, so glad you enjoyed!
Re says...
Best Mushroom soup recipe I’ve worked with! So easy too. Did everything exactly as recipe stated but added some sirloin steak to it. Thanks for a great recipe!
Jeri Mobley-Arias says...
Thank you, Re and love that you added steak–YUM!
Ken says...
This soup is definitely spreading its way around the community! Awesome flavour and texture!
Jeri Mobley-Arias says...
That’s awesome! So happy it’s making a lot bellies happy.
Nazayat Parvez says...
Delicious!
I added celery, tomato, and red chili flakes and it tasted like Tom Yum soup. Definitely making it again.
Jeri Mobley-Arias says...
Glad you enjoyed. Thank you.
Colleen says...
Followed your recipe to a TEE and boy oh boy this soup is FANTASTIC!!!!!
Jeri Mobley-Arias says...
Glad it was a hit. Thank you!