Name: Creamy Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; ½ teaspoon sea salt; Freshly ground black pepper; 1 pound white button mushrooms, stemmed and sliced; 8 ounces cremini mushrooms, stemmed and sliced; 2 garlic cloves, grated; ¼ cup dry white wine; 3 cups vegetable broth; 1 tablespoon tamari; 1 tablespoon fresh thyme leaves, plus more for garnish; ½ cup heavy cream or creme fraîche, optional, plus more for serving; Chopped fresh parsley, for garnish

If you’re anything like me, you know that nothing beats a warm, comforting bowl of soup on a chilly day. This Creamy Mushroom Soup Recipe is a game-changer — rich, flavorful, and totally satisfying. I absolutely love how it balances earthy mushrooms with a silky texture, and you’ll find it’s surprisingly easy to whip up. Keep reading, because I’m sharing all my tips so you can get this just right!

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Why You’ll Love This Recipe

Rich Flavor Packed: A blend of white button and cremini mushrooms brings deep, earthy notes unmatched by store-bought mixes.
Beautifully Balanced Creaminess: The subtle use of cream or crème fraîche adds just the right amount of silkiness without overpowering the mushrooms.
Simple to Make: Even if you’re not a frequent cook, you’ll find the steps straightforward, and the results are restaurant-quality.
Versatile and Customizable: Easy to adjust for dietary preferences or add your own spin with herbs and sides.

Two bowls of creamy beige mushroom soup with visible slices of mushrooms and small green herb leaves sprinkled on top, along with drizzles of yellow olive oil and bits of black pepper. One bowl is held by a woman's hand on the left side, while another woman's hand holds a spoon with sliced mushrooms near the right bowl. There is a white marbled surface underneath, a folded reddish-brown and beige striped cloth near the top left, and a glass bottle with olive oil on the right. photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Soup, mushroom soup, creamy mushroom recipe, comforting mushroom soup, easy mushroom soup

Ingredients You’ll Need

Each ingredient plays a starring role in this creamy mushroom soup recipe. The mix of mushrooms gives fantastic depth, plus a touch of wine and thyme that elevates the whole pot. And a little tamari adds a surprising umami hit that’ll have you hooked.

Flat lay of fresh white button mushrooms and cremini mushrooms sliced and whole, a chopped yellow onion, bright fresh thyme sprigs, two garlic cloves with their papery skins, a small glass of dry white wine with a slight golden tint, a bunch of vibrant green parsley leaves, a small pool of creamy white heavy cream, and a drizzle of glossy extra-virgin olive oil, all beautifully arranged with balanced spacing and natural lighting, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Soup, mushroom soup, creamy mushroom recipe, comforting mushroom soup, easy mushroom soup

Extra-virgin olive oil: I like the fruitiness it adds and use it together with butter for richness.
Unsalted butter: For that silky mouthfeel and a subtle layer of flavor.
Yellow onion: Adds sweetness to balance the earthy mushrooms–chop it finely so it melts nicely.
Sea salt: Essential for seasoning and drawing out moisture from the mushrooms.
Freshly ground black pepper: Adds a bit of kick—don’t be shy here.
White button mushrooms: Classic mushroom flavor and super budget-friendly.
Cremini mushrooms: These add that lovely deeper, woodsy taste—mixing them with white button is my favorite combo.
Garlic cloves: Grated, so the flavor infuses fully without large chunks.
Dry white wine: This cuts through richness and adds brightness; if you don’t drink, substitute with extra broth and a squeeze of lemon juice.
Vegetable broth: A flavorful base that keeps the soup light but tasty.
Tamari: This soy sauce alternative adds umami without overwhelming saltiness—look for gluten-free if needed.
Fresh thyme leaves: Adds aromatic herbaceousness that pairs perfectly with mushrooms.
Heavy cream or crème fraîche (optional): I like to add it at the end for smoothness, but you can skip it for a lighter soup.
Chopped fresh parsley: For garnish and fresh color on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this creamy mushroom soup recipe is how flexible it is—you can tweak it to your heart’s content. Here’s how I often personalize it depending on what I have on hand or the season.

Make it vegan: Swap butter with coconut oil or vegan butter, use coconut or oat cream instead of heavy cream, and make sure the broth is vegetable-based. I tried it once and was amazed at how creamy it still feels!
Add herbs: Fresh rosemary or sage can lend a warm, woodsy aroma especially in fall and winter. I recommend adding them early with the broth to infuse flavor.
Spice it up: A pinch of smoked paprika or a few red pepper flakes give it a subtle smoky or spicy kick that wakes up the palate.
Make it heartier: Toss in some diced potatoes or lentils mid-simmer for a more filling soup that’s great for meal prep.

How to Make Creamy Mushroom Soup Recipe

Step 1: Sauté the Onions and Mushrooms to Build Flavor

Start by heating the olive oil and butter together in a large pot over medium heat. Once melted and shimmering, add the chopped onion with a bit of sea salt and fresh cracked black pepper. Cook this for about 2 minutes until the onion softens and becomes slightly translucent—that’s when its sweetness really starts to pop.

Then in go half of the mushrooms. Stir them occasionally, letting them release their moisture and soften, about 5 minutes. Add the remaining mushrooms and cook for another 5 minutes. This two-stage sautéing helps them shrink down evenly and brown just right, boosting flavor instead of getting soggy.

Step 2: Layer in the Garlic, Wine, and Broth

Now, add the grated garlic—this gets gently cooked without burning—and pour in the dry white wine. Stir everything, scraping up any browned bits from the bottom of the pot (that’s pure flavor!). Pour in the vegetable broth, tamari, and fresh thyme leaves, then bring the mixture to a low simmer.

Cover your pot and let it simmer gently for about 15 minutes. This simmering melds the flavors beautifully and softens the mushrooms even more, making the soup richly aromatic.

Step 3: Blend and Bring Together for the Perfect Texture

Give the soup a little time to cool so you don’t get any kitchen disasters with boiling hot liquids. Then, ladle about two-thirds of the soup into your blender (in batches if needed). Blend until smooth and silky — this step is key to that gorgeous creamy texture you’re after.

Pour the blended portion back into the pot with the remaining chunky soup, then stir to combine. If you’re using cream or crème fraîche, stir it in now and cook the soup for an additional 2 minutes just to warm through and mellow the cream’s raw taste.

Finish with a taste test and add salt and pepper as needed. I find that the tamari and broth give tons of umami, but you might want a pinch more salt depending on your palate.

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Pro Tips for Making Creamy Mushroom Soup Recipe

Choose Fresh, Firm Mushrooms: Mushrooms that are fresh and firm create the best flavor and texture—avoid any that look slimy or overly dry.
Don’t Skip the Two-Stage Sauté: Cooking mushrooms in batches lets them brown better rather than steam, which adds that rich, caramelized flavor I adore.
Cool Before Blending: Hot liquids can create pressure in your blender, so let the soup cool slightly and blend in smaller portions for safety and smoothness.
Taste and Adjust Seasonings: Umami builds as the soup simmers, so season lightly at first, then adjust after blending to find the perfect balance.

How to Serve Creamy Mushroom Soup Recipe

Garnishes

I love topping this soup with a drizzle of good-quality olive oil and a swirl of cream or crème fraîche for extra richness. A sprinkle of fresh parsley and thyme brightens it up and gives that pretty, fresh finish. Sometimes I add a few toasted pumpkin seeds or chopped chives for crunch and color—feel free to get creative here!

Side Dishes

My family goes crazy for this soup served alongside fresh crusty bread or a cheesy garlic baguette to dip into that creamy goodness. For a heartier meal, I love pairing it with a simple mixed green salad dressed with lemon vinaigrette or roasted Brussels sprouts during cooler months.

Creative Ways to Present

For special occasions, try serving this soup in elegant small cups as an appetizer or poured over sautéed mushrooms on crostini as a unique starter. Garnish with edible flowers or microgreens for an extra touch of wow. I once brought this to a dinner party, and everyone couldn’t get enough!

Make Ahead and Storage

Storing Leftovers

I usually store my leftover creamy mushroom soup in airtight containers in the fridge for up to 3 days. It tastes even better the next day as the flavors meld. Just give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully by letting it cool completely, then pouring into freezer-safe containers (leave some room for expansion). It keeps well up to 2 months. When thawing, do it slowly in the fridge to preserve texture and flavor.

Reheating

To reheat, warm the soup gently on the stove over low heat, stirring often to avoid scorching. If it gets too thick, add a splash of broth or water to loosen it up. Avoid boiling as that can break the creaminess.

FAQs

Can I make this creamy mushroom soup recipe without wine?

Absolutely! If you prefer not to use wine, simply replace it with an equal amount of extra vegetable broth plus a squeeze of lemon juice to brighten the flavor. The soup will still be deliciously rich and full-bodied.
What’s the best way to get the soup really creamy without cream?

If you want to skip the cream, blending more of the soup can create a luxurious texture. You could also stir in some mashed cooked potatoes or a splash of coconut milk for a creamy consistency without dairy.
Can I substitute fresh mushrooms with dried mushrooms?

Dried mushrooms have a concentrated flavor and can work, but they need rehydrating first. Soak them in warm water for 20-30 minutes, then chop and use along with some of the soaking liquid (strained) to add depth. Keep the quantity less, as dried mushrooms are more intense.
How can I make this soup vegan?

Make this soup vegan by swapping butter for a plant-based fat like olive oil or vegan butter, using a vegetable broth, and replacing heavy cream with coconut cream or cashew cream. Tamari is already vegan and gluten-free, making it a great umami addition.

Final Thoughts

This creamy mushroom soup recipe has become one of my absolute favorites for good reason: it’s easy, elegant, and downright delicious every single time. I remember the first time I made it, the whole kitchen smelled like a cozy café, and my family couldn’t wait to dig in. If you’re craving comfort that feels special but is totally doable on a weeknight, this is it. Trust me, once you try it, you’ll be reaching for this recipe again and again—just like I do!