If you’re anything like me, the only mushroom soup you’ve ever known came from a can—and was probably poured over a pork chop in the ‘90s. It was gloopy, salty, and tasted vaguely like mushrooms if you squinted.

Well, toss that image right out. This homemade mushroom soup? It’s the real deal—deeply flavorful, silky smooth, and actually tastes like mushrooms. Imagine that.

I first made it on one of those gray, rainy afternoons where you just want to crawl under a blanket and not move. The minute I started sautéing those mushrooms with garlic and thyme, my kitchen smelled like a cozy cabin in the woods.

Then came the broth, a splash of wine, and finally, that dreamy swirl of cream. It all comes together in one pot—no fuss, no special gadgets. Just warm, rich comfort you can spoon up and sigh over. Trust me, you’ll be wiping the bowl clean with a chunk of sourdough by the end.

Recipe Snapshot

Category	Details
Yield	4 servings
Serving Size	About 1.5 cups
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Calories per Serving	~250
Primary Cooking Method	Sautéing + Simmering
Occasion	Weeknight dinner, Comfort food
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Mushroom Soup Recipe

Recipe by Angela JonesCourse: SoupCuisine: FrenchDifficulty: Easy

Servings

cup

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

This creamy mushroom soup is the antidote to every bland store-bought version you’ve ever suffered through. It’s got bold flavor, velvety texture, and a rustic vibe that feels like a hug in a bowl. Best part? You probably have everything you need in your kitchen right now.

Ingredients

For the Mushroom Base
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 lb (450g) mixed mushrooms (cremini, shiitake, white button), sliced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1 teaspoon salt
1/2 teaspoon black pepper
For the Soup
2 tablespoons all-purpose flour
4 cups vegetable broth
1/2 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon soy sauce or tamari (adds umami)
Optional: splash of white wine or sherry (for depth)

Directions

Sauté the Aromatics
Heat olive oil and butter in your soup pot over medium heat. Once the butter has melted and the mixture is hot, toss in the chopped onion. Stir and cook for about 5 minutes until it becomes translucent and slightly golden. Now add in the minced garlic and cook for another 30 seconds—just enough to let that garlicky aroma hit your soul.
Cook the Mushrooms
Dump in all your sliced mushrooms. Yes, all of them—it might seem like a lot, but they shrink! Sprinkle it with salt, pepper, and thyme. Stir to combine and let them cook uncovered. Stir occasionally, allowing them to release their liquid and get golden brown. This takes about 10–12 minutes. Be patient; this part builds flavor.
Build the Base
Once your mushrooms are looking all caramelized and cozy, sprinkle in the flour. Stir for a minute to coat everything—it’ll look pasty, but that’s good. This step helps thicken the soup later.
Pour in the Liquid
Slowly pour in your veggie broth while stirring to avoid lumps. Scrape the bottom of the pot to lift any stuck-on goodness. Add the soy sauce (or tamari) and optional splash of wine or sherry here. Let it come to a simmer and reduce heat slightly. Simmer uncovered for 10 minutes.
Blend for Creaminess
Time to blend. If you like your soup smooth, go all-in with an immersion blender until silky. Want texture? Just blend half of it. Using a regular blender? Do it in batches and be careful with the hot liquid—don’t seal the lid tight.
Add Cream and Finish
Stir in the cream and let it warm through for 2–3 minutes. Taste and adjust seasoning if needed—maybe a pinch more salt or a crack of black pepper. Done!
Serve It Up
Ladle into bowls and top with a swirl of cream, fresh thyme, or even crunchy croutons if you’re feeling extra. Serve with crusty bread or garlic toast. Get cozy and enjoy the mushroom magic.

Extra Tips

Slice mushrooms evenly so they cook at the same rate and give a better texture.
Use a mix of mushrooms for a deeper, more complex flavor—cremini, shiitake, and white button are a great combo.
Add the cream off the heat if you want a super smooth texture without curdling.
Deglaze with wine or sherry after the mushrooms caramelize to pull out extra flavor from the pot.
Don’t rush the simmer—a slow cook helps everything meld together and develop that cozy homemade taste.

Equipment List

Large soup pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board
Measuring spoons and cups
Immersion blender (or regular blender)
Ladle

Substitution Options

Dairy-Free or Vegan?

Swap the butter for more olive oil or a plant-based butter. Replace the heavy cream with full-fat coconut milk or any thick, unsweetened non-dairy creamer you like. Coconut cream gives a subtle sweetness and richness.

Gluten-Free?

Use a gluten-free flour blend or cornstarch (use half the amount and dissolve it in cold broth first). Everything else is already gluten-free.

No Soy Sauce?

You can use coconut aminos or Worcestershire sauce (check that it’s vegetarian if needed). Miso paste also works—use 1/2 teaspoon dissolved in a little broth.

Don’t Like Thyme?

Substitute with rosemary or sage. Dried Italian seasoning also fits the flavor profile without overpowering the mushrooms.

No Wine?

Just skip it! A splash of lemon juice added at the end can bring a bit of brightness instead.

Make-Ahead Tips

Want to prep ahead and skip the chaos later? This soup is totally make-ahead friendly. You can cook the entire batch, cool it completely, and stash it in the fridge for up to 4 days. The flavors actually deepen and get better overnight. Just reheat gently on the stove over medium heat—add a splash of broth or water if it thickens too much.

Prefer freezing? Skip adding the cream during cooking and freeze the soup base for up to 2 months. When you’re ready to eat, thaw, heat, and stir in the cream before serving for that fresh, silky texture.

Storage Instructions

Got leftovers? Lucky you! Store the cooled soup in an airtight container in the fridge for up to 4 days. When reheating, do it over medium heat and stir gently.

If it thickens a bit in the fridge (as creamy soups love to do), just loosen it up with a splash of broth or water.

If you’ve skipped the cream for freezing, transfer the soup base to freezer-safe containers, leaving a bit of space for expansion. It’ll keep for up to 2 months.

Thaw overnight in the fridge, then reheat and stir in cream before serving. Freezing with cream can cause texture changes, so it’s best added fresh.

FAQ

Can I make this soup without blending it?
Yes, totally! If you prefer a chunkier texture, just skip the blending step and enjoy it rustic-style. It’s still rich and satisfying.

Is it okay to use just one type of mushroom?
Absolutely. If you only have cremini or white button mushrooms on hand, go for it. Just know that a mix adds more depth of flavor.

Can I double the recipe?
For sure. Just make sure your pot is big enough, and expect a slightly longer cook time when you’re dealing with more volume.

What can I use instead of cream?
Full-fat coconut milk, cashew cream, or even a swirl of Greek yogurt (if not dairy-free) work well. Choose what suits your taste and dietary needs.

Will this work with chicken broth instead of vegetable?
Yup! The soup won’t be vegetarian anymore, but it’ll still be delicious. Just be sure to use a low-sodium broth so you don’t over-salt.

Nutritional Information

Here’s a rough breakdown per 1.5-cup serving:

Calories: 250 kcal
Carbohydrates: 18g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Fiber: 3g
Sugar: 4g
Sodium: 650mg

This is an estimate and may vary depending on the specific brands and types of ingredients you use.

Final Thoughts

If you’re craving something warm, satisfying, and full of flavor—but also super easy to pull off—this mushroom soup is it. It’s the kind of dish that makes you feel like a cozy kitchen genius. Whether you’re curled up on the couch or serving it as a dinner party starter, it never disappoints.

So go ahead. Grab those mushrooms. Embrace the simmer. And make a soup that’ll have everyone asking for seconds—even the mushroom skeptics.

Homemade Cream of Mushroom Soup Recipe

Recipe Snapshot