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!
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
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.
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.
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
- Dutch Oven
- Ladle
- Small Bowl
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
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.
- 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.
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.
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.
Looking for More Comfort Food Recipes
Loving this Recipe?
There’s a reason this Creamy Mushroom Soup is loved by all! 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. Thank you for supporting Whisper of Yum and 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.