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SoupVegetarian

Creamy Mushroom Soup

by Jeri Mobley-Arias January 8, 2021
written by Jeri Mobley-Arias January 8, 2021
Jump to Recipe Print Recipe

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 Lemon Chicken Orzo Soup, Creamy Spinach Tortellini Soup and Tomato Bisque recipes, next!

creamy mushroom soup

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.

creamy mushroom soup sauteed

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.
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 from is roughly 55 minutes.

Before you know it, you’ll be ladling spoon after spoon of this goodness into your bowl. Steps include:

  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.
creamy mushroom soup finished

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:

  • Chicken Pot Pie
  • Garlic and Mushroom Skillet Chicken
  • Creamy Garlic Mushroom Pork Chops
creamy mushroom soup angled

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

Creamy Mushroom Soup

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!
5 from 22 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

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.
 
 
44 comments
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44 comments

Meg February 7, 2023 - 12:44 am

5 stars
Wow this recipe is SO good. Double it…you won’t regret it!

Reply
Jeri Mobley-Arias February 7, 2023 - 2:57 am

Yay, so glad you enjoyed, Meg!

Reply
Ken February 5, 2023 - 12:32 am

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.

Reply
Jeri Mobley-Arias February 6, 2023 - 3:53 pm

Thank you, Ken!

Reply
Stephanie January 29, 2023 - 8:28 pm

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

Reply
Jeri Mobley-Arias January 29, 2023 - 9:50 pm

Woo! Thank you, Stephanie!

Reply
DJuana January 17, 2023 - 12:27 am

5 stars
My 2nd time making this soup and I’ve yet to be disappointed. One of my new favorite go-to recipes.

Reply
Jeri Mobley-Arias January 17, 2023 - 12:50 am

Thank you, DJuana!

Reply
Jeri Mobley-Arias January 17, 2023 - 12:51 am

Thank you, DJuana!

Reply
Wendy January 15, 2023 - 4:45 pm

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!

Reply
Jeri Mobley-Arias January 16, 2023 - 4:12 pm

Thank you, Wendy!

Reply
Shifa January 13, 2023 - 11:34 am

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?

Reply
Jeri Mobley-Arias January 14, 2023 - 12:14 am

Absolutely!

Reply
wonderfulcook January 5, 2023 - 3:56 am

5 stars
Simply delicious! My family loved it. It will definitely be in my regular rotation. Thanks.

Reply
Jeri Mobley-Arias January 6, 2023 - 3:30 pm

Reading this warms my heart. Thank you!

Reply
Zach November 28, 2022 - 6:08 am

5 stars
Usually not a fan of soups in general but this was amazing! 100% will be making this again

Reply
Jeri Mobley-Arias February 6, 2023 - 3:57 pm

Thank you, Zach!

Reply
Josephine November 18, 2022 - 9:20 pm

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.

Reply
Jeri Mobley-Arias November 19, 2022 - 5:44 pm

So glad you both loved it! Thank you, Josephine.

Reply
Matthew November 14, 2022 - 1:43 am

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.

Reply
Jeri Mobley-Arias November 17, 2022 - 4:56 pm

Reading this made my day. Thank you and so happy you enjoyed, Matthew!

Reply
Sue November 11, 2022 - 2:56 am

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

Reply
Jeri Mobley-Arias November 14, 2022 - 12:04 am

Thank you, Sue!

Reply
Molly November 9, 2022 - 2:24 am

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?

Reply
Jeri Mobley-Arias November 14, 2022 - 12:09 am

Glad you enjoyed it, Molly! You can use avocado oil, a healthier alternative.

Reply
Stephanie November 7, 2022 - 3:21 am

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 🥰

Reply
Jeri Mobley-Arias November 7, 2022 - 5:06 pm

Thank you so much! So glad you enjoyed + over pasta is not a bad choice. 🙂

Reply
Rebecca November 7, 2022 - 12:24 am

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!

Reply
Jeri Mobley-Arias November 7, 2022 - 5:07 pm

Thank you, Rebecca! Love that you blended a portion of the soup. I think I will try that next time. 🙂

Reply
Dj November 4, 2022 - 5:03 pm

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.

Reply
Lidia November 3, 2022 - 7:16 am

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.

Reply
Jeri Mobley-Arias November 3, 2022 - 2:18 pm

Thank you, Lidia!

Reply
Casey October 30, 2022 - 2:33 am

5 stars
Fantastic! Straightforward, easy recipe and tastes so good with a grilled cheese.

Reply
Jeri Mobley-Arias October 30, 2022 - 3:56 pm

The perfect pairing!

Reply
Ann October 26, 2022 - 6:15 pm

5 stars
Thickened up the left overs and served it over pasta. Delicious!

Reply
Jeri Mobley-Arias October 27, 2022 - 3:31 pm

Definitely makes for great leftovers, so glad you enjoyed!

Reply
Re October 24, 2022 - 9:59 pm

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!

Reply
Jeri Mobley-Arias October 25, 2022 - 12:55 am

Thank you, Re and love that you added steak–YUM!

Reply
Ken March 12, 2022 - 7:25 pm

This soup is definitely spreading its way around the community! Awesome flavour and texture!

Reply
Jeri Mobley-Arias April 13, 2022 - 1:46 am

That’s awesome! So happy it’s making a lot bellies happy.

Reply
Nazayat Parvez February 3, 2022 - 7:29 pm

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

Reply
Jeri Mobley-Arias April 13, 2022 - 3:26 am

Glad you enjoyed. Thank you.

Reply
Colleen January 17, 2022 - 8:07 pm

5 stars
Followed your recipe to a TEE and boy oh boy this soup is FANTASTIC!!!!!

Reply
Jeri Mobley-Arias April 13, 2022 - 3:28 am

Glad it was a hit. Thank you!

Reply

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About

About

Lover of Olive Oil, Butter, Bread, and Wine

Welcome–I’m Jeri Mobley-Arias; content writer, recipe developer, and food photographer behind Whisper of Yum. This little corner of the internet is dedicated to a compilation of recipes inspired by my Filipino background, comfort eats and travels.

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