Creamy Mushroom Soup

By Jeri Mobley-Arias
January 8, 2021 | Updated on January 15, 2024

Creamy mushroom soup is a hearty, flavorful mix of cremini mushrooms, herbs, and aromatics. Skip the canned stuff because this creamy mushroom soup recipe will be your new favorite!

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

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If you are a mushroom lover, step to the front of the line! If magical mushroom soup were such a thing, this creamy mushroom soup recipe 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. Devour a bowl of this for lunch or dinner on a cold day and you’ll likely want to curl into a ball and take a nap after–after making this soup, check out this Mushroom Polenta recipe, next!

Why This is the Best Mushroom Soup

  • Better Than Storebought – Skip the sodium and preservative-filled canned soup and make homemade mushroom soup instead.
  • A Great Comfort Meal – There’s something so soothing about slurping on a bowl of soup. Served hot and hearty, this will warm you from the inside out.
  • A Tasty Meatless Option – This dish is so flavorful and filling that you won’t miss the meat. Plus, cremini mushrooms have a savory, meaty quality.
creamy mushroom soup sauteed

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 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. Smoked paprika also works well in liew of pimentón.

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.

Tools You’ll Need

Ingredients You Will Need for Creamy Mushroom Soup

Gather your ingredients and before you know it, you’ll be ladling spoonful after spoonful of this goodness into your bowl.

  • Fats Use a mix of high-quality olive oil and butter.
  • Aromatics Chopped onions and shallots are the flavor foundation.
  • Fresh Mushrooms I use fresh sliced cremini mushrooms. They have a deep, earthy flavor that’s stronger than regular white mushrooms.
  • Fresh herbs Finely chop fresh thyme, parsley, and dill.
  • Seasoning – I season with smoked paprika, kosher salt, and freshly cracked pepper.
  • Dry white wine I suggest Pinot Grigio.
  • Reduced sodium soy sauce For umami flavor that’s not too salty.
  • Vegetable broth This is the base of your flavorful broth. I used veggie broth to keep this recipe vegetarian-friendly but you can use chicken stock or chicken broth if you prefer.
  • All-purpose flour Use this to thicken the soup.
  • Whole milk Milk enriches the soup without making it too heavy. If you prefer a thicker consistency, use half and half or heavy cream.
  • Lemon juice This brightens the taste of the soup.
  • Crème fraîche or sour cream This adds a subtle, tangy quality. They have similar flavor profiles but crème fraîche is richer (and a bit pricier at the grocery store).

Garnish

  • Crème fraîche or sour cream
  • Freshly cracked black pepper
creamy mushroom soup with broth

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 is roughly 55 minutes.

  1. Sauté onions and shallots.
  2. Add cremini mushrooms, thyme, dill, and smoked paprika and cook;
  3. 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.
  4. In a small bowl, add milk and flour.
  5. Add salt, pepper, lemon juice, parsley, and crème fraîche. Stir to combine.
  6. Ladle into bowls and serve.

Tips and Tricks

  • Use quality mushrooms. They are the star of the show so make sure they aren’t outshined by other ingredients or an afterthought. Ensure they are firm to the touch.
  • For a gluten-free option, use cornstarch or arrowroot instead of flour.
  • Making this for a crowd? Double the recipe for more portions!
  • Don’t rush the process. It’s already impressive that this creamy soup is ready in less than an hour. Allow the mushrooms time to caramelize and meld with the other flavors. It’s well worth the wait.

Variations

  • Mushroom Soup Without Cream. For a lighter broth, skip the dairy (milk, sour cream, and crème fraîche). You can add more veggie broth as a liquid substitute.
  • More Mushrooms. Try a variety of sliced mushrooms like brown mushrooms, portobello mushrooms, shitake mushrooms, or oyster mushrooms. However, depending on the weight, cook time may vary.
  • Milk. Use heavy cream for an even thicker soup.
  • Wine. Not feeling the white wine? Use a red wine instead like Sherry or Pinot Noir. Or you can omit the alcohol entirely. There’s no need to substitute it.
  • No crème fraîche? No problem. Simply substitute with sour cream.
creamy mushroom soup finished

What to Serve with Creamy Mushroom Soup

  • Crusty Bread – Bring this soup full circle and pair it with crusty bread like a baguette or toasted sourdough bread.
  • Crème Fraîche – Top with–room temperature–crème fraîche for ultimate creaminess.
  • Protein – Add precooked crumbled sausage or diced chicken.

Storage

After the mushroom soup has completely cooled, store it in the fridge in an airtight container for up to one week. For longer storage, place them in freezer-safe bags with all the air removed for up to 2 months.

To defrost, thaw the soup overnight in the refrigerator. When you are ready to reheat, warm it up over medium heat on the stove.

Frequently Asked Questions

Is mushroom soup healthy?

Mushrooms are a natural immunity booster. They are packed with nutrients and minerals including vitamin B12, potassium, and zinc. Mushroom soup is low in saturated fat and very filling so it would be a great addition to a wholesome diet. To reduce the calories, you can use a low fat milk so skip the dairy entirely for a lighter broth.

What is mushroom soup made of?

Creamy mushroom is made with cremini mushrooms, garlic, onions, fresh herbs, white wine, spices, flour, milk, and crème fraîche.

What type of mushroom is best for soup?

Cremini mushrooms and baby bella mushrooms are best for soups. They are small but packed with rich flavor. They are readily available at the grocery store.

creamy mushroom soup angled

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creamy mushroom soup

Creamy Mushroom Soup

5 from 26 votes
Creamy mushroom soup is a hearty, flavorful mix of cremini mushrooms, herbs, and aromatics. Skip the canned stuff because this creamy mushroom soup recipe will be your new favorite!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Jeri Mobley-Arias
Course Soup
Cuisine American

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.

NOTES

Baby Bella mushrooms can be used in lieu of cremini.
 
Keywords best creamy mushroom soup, creamy mushroom soup, creamy mushroom soup recipe, how to make creamy mushroom soup, mushroom soup, mushroom soup recipe
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53 Comments

  1. Julie Friedrichsen says...

    5 stars
    Wonderful soup!! I’ve made it three times now and every time someone in the bunch asks for the recipe. I add a dash of hot sauce in mine for personal flavor but it’s fantastic as is!

  2. Christina Homami says...

    5 stars
    Delicious! So happy I ran across this. Definitely for mushroom lovers! Here are my tips, tricks, and alterations… My husband is dairy intolerant, so my dairy substitutions are included.
    I doubled the recipe as others have noted. Used my herb stripper for the first time for the thyme and it worked great! I did not have fresh dill so used dried. I had a bottle of Charles Shaw chardonnay in the fridge, so I used that for the white wine. I happen to have a bottle of Trader Joes truffle soy sauce, so I figured I’d try it. Not sure I taste the truffle, but seemed perfect for the recipe! So for the milk part- as I did double the recipe, I used 1 cup canned coconut cream and 1/2 cup coconut milk in place of the whole milk. Obviously didn’t use creme fresh or sour cream, but could have for garnish for myself for a tart dairy kick. I try to keep a baguette in my freezer, and luckily had one, so I made garlic toast and cubed it for the top of the soup. YUM! My husband (and I) loved it! Looking forward to the leftovers and I will definitely make it again some time. 🙂

  3. Rachel says...

    5 stars
    This was delicious. Definitely double this. I cut back on the onion & omitted the shallots for personal taste, as well as only a splash of lemon juice. I served it with farmer sausage for my construction worker husband who thinks soup is an incomplete meal without meat. I’ve written this recipe out & it now lives in my recipe box with the other recipes that are our favorites😊

  4. Sandra says...

    5 stars
    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!

  5. Sarah says...

    5 stars
    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!

  6. Ken says...

    5 stars
    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.

  7. Stephanie says...

    5 stars
    Delicious! Made it for the first time today and will definitely make a double batch next time. Thanks for the recipe!

  8. Wendy says...

    5 stars
    I made this (before the adding of the milk) the night before and it was super flavourful. Best mushroom soup we have ever made!

  9. 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?

  10. Josephine says...

    5 stars
    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.

  11. Matthew says...

    5 stars
    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.

  12. Sue says...

    5 stars
    This was fine dining restaurant quality! It was so amazingly good, I wish I had doubled the recipe for more leftovers.

  13. Molly says...

    5 stars
    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?

  14. Stephanie says...

    5 stars
    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 ?

  15. Rebecca says...

    5 stars
    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!

  16. Dj says...

    5 stars
    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.

  17. Lidia says...

    5 stars
    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.

  18. Re says...

    5 stars
    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!

  19. Nazayat Parvez says...

    5 stars
    Delicious!
    I added celery, tomato, and red chili flakes and it tasted like Tom Yum soup. Definitely making it again.

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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