This easy creamy mushroom soup recipe turns white button and cremini mushrooms into a silky, deeply savory bowl in about 45 minutes. Browning the mushrooms in two batches builds flavor, while partially blending the soup creates body without flour.
The method uses 1 pound of white button mushrooms and 8 ounces of cremini mushrooms, plus onion, garlic, thyme, broth, dry white wine and tamari. Add heavy cream or crème fraîche for a classic finish, or leave out the dairy and blend a little more of the pot.
Mushroom Soup Recipe at a Glance
| Prep time | About 15 minutes |
|---|---|
| Cook time | About 30 minutes |
| Total time | About 45 minutes |
| Yield | About 4 cups; approximately 4 servings |
| Method | Stovetop: sauté, simmer, partially blend and finish |
| Texture | Silky broth with tender mushroom pieces |
Why This Creamy Mushroom Soup Works
- Two mushroom varieties: white button mushrooms keep the flavor balanced, while cremini mushrooms add deeper color and earthiness.
- Two-batch browning: giving the mushrooms room helps moisture evaporate so their edges can brown instead of steam.
- Layered savory flavor: onion, garlic, thyme, tamari and optional wine build complexity without a long ingredient list.
- No flour required: blending roughly two-thirds of the soup thickens the broth naturally.
- Flexible finish: cream adds richness, but the partially blended base is still satisfying without dairy.
Ingredients for Homemade Mushroom Soup
Mushrooms
Use 1 pound white button mushrooms and 8 ounces cremini mushrooms. Brush away visible dirt and trim dry stem ends. Slice the mushrooms rather than chopping them very finely so a few recognizable pieces remain after blending.
Aromatics and cooking fat
The original method uses one medium yellow onion, two garlic cloves, extra-virgin olive oil and unsalted butter. The source recipe does not specify exact oil or butter amounts, so use only enough to coat the bottom of the pot and prevent sticking. Season with salt and freshly ground black pepper to taste.
Broth, wine and umami
Add 3 cups vegetable broth, 1/4 cup dry white wine, 1 tablespoon tamari or soy sauce and 1 tablespoon fresh thyme leaves. Chicken broth also works if a vegetarian soup is not required. For an alcohol-free version, replace the wine with additional broth.
Creamy finish
Stir in up to 1/2 cup heavy cream or crème fraîche after blending for a richer bowl. For the dairy-free option, use olive oil instead of butter, omit the cream and blend more of the soup. If a dietary restriction matters, check the broth and tamari or soy sauce labels rather than assuming every brand is suitable.
How to Make Creamy Mushroom Soup
1. Prepare the mushrooms
Slice the cleaned white button and cremini mushrooms. Chop the onion, mince the garlic and measure the broth, wine, tamari and thyme before the pot gets hot.
2. Brown the mushrooms in batches
Warm a heavy pot over medium heat and add enough olive oil and butter to coat the bottom. Cook the onion with a small pinch of salt and pepper for about 2 minutes, until it begins to soften.
Add half of the mushrooms and cook for about 5 minutes. When they release moisture and develop some golden edges, add the remaining mushrooms and cook for another 5 minutes. The goal is light browning, not perfectly dry or uniformly dark mushrooms.
3. Add garlic and deglaze
Stir in the garlic just until fragrant. Pour in the dry white wine and scrape the browned bits from the bottom of the pot. Let the sharp alcohol aroma soften briefly. If omitting wine, use an equal amount of broth.
4. Simmer the soup
Add the broth, tamari and thyme. Bring the soup just to a boil, then reduce the heat and simmer gently for about 15 minutes so the mushrooms soften and the flavors combine.
5. Blend only part of the pot
Move the pot off direct heat. Use an immersion blender to puree roughly two-thirds of the soup, leaving visible mushroom pieces for texture. If using a countertop blender, let the soup cool slightly and follow that model’s instructions for hot liquids; do not use a sealed personal-blender cup.
6. Finish and season
Return the soup to low heat. Stir in the cream or crème fraîche, if using, and warm for about 2 minutes without a hard boil. Taste after adding the dairy because cream can soften the perception of salt. Finish with chopped parsley, thyme or a small drizzle of olive oil.
How to Get Deep Mushroom Flavor
- Do not crowd the pot: a crowded layer traps steam and slows browning.
- Wait for moisture to cook off: mushrooms may look wet before their edges begin to color.
- Use the browned bits: deglazing dissolves the flavorful fond on the bottom of the pot.
- Add garlic late: garlic only needs a short cook before the liquid goes in, which helps prevent scorching.
- Season after blending: blending changes how concentrated the soup tastes, so make the final adjustment at the end.
Creamy Mushroom Soup With or Without Cream
For the classic version, heavy cream provides a smooth, mellow finish, while crème fraîche adds a mild tang. For a lighter version, omit the cream and blend more of the mushroom mixture. If the soup becomes thicker than you like, stir in broth a little at a time; if it seems thin, simmer it uncovered briefly before making the final seasoning adjustment.
What to Serve With Mushroom Soup
Serve the soup with crusty bread, focaccia, croutons or a simple green salad. A grilled cheese sandwich makes it a more substantial meal. For more cold-weather options, browse these cozy soup recipes or the broader fall soup recipe collection.
Storage, Freezing and Reheating
Transfer leftovers to shallow containers and refrigerate within 2 hours. The USDA FSIS leftovers guidance recommends using refrigerated leftovers within 3 to 4 days. Reheat leftovers to 165°F; soups and sauces should be brought to a rolling boil.
Freeze the soup in meal-size portions for up to about 3 months for best quality. A dairy-free batch generally reheats more smoothly. If the soup contains cream, thaw it in the refrigerator and reheat gently while stirring; add a splash of broth if it has thickened or separated.
Mushroom Soup Variations and Related Recipes
- Alcohol-free: replace the white wine with additional broth.
- Vegetarian: use vegetable broth and check the labels on savory condiments.
- Dairy-free option: use olive oil instead of butter and omit the cream or crème fraîche.
- More texture: blend only half of the pot.
- Smoother soup: blend more of the pot, but retain a few mushroom slices for serving.
If you want a heartier mushroom-based soup, try the creamy mushroom wild rice soup. For a dairy-free planning page, see these dairy-free soup recipes. For another deeply savory bowl built through stovetop technique, the French onion soup is a useful companion recipe.
Frequently Asked Questions
What mushrooms are best for homemade mushroom soup?
White button mushrooms give a mild base, while cremini mushrooms add deeper color and flavor. Using both produces a balanced soup and keeps the ingredients easy to find.
How do I make mushroom soup creamy without flour?
Blend roughly two-thirds of the cooked soup. The pureed mushrooms and onion thicken the broth naturally while the unblended portion keeps some texture.
Can I make mushroom soup without cream?
Yes. Use olive oil instead of butter, omit the cream and blend more of the soup. Add broth a little at a time if the dairy-free version becomes too thick.
Why is my mushroom soup watery?
The mushrooms may have been crowded or the soup may need more blending. Simmer uncovered briefly to reduce excess liquid, then blend another portion before adjusting the seasoning.
Can I skip the white wine?
Yes. Replace the 1/4 cup wine with the same amount of broth. The soup will lose a little brightness but will still have savory depth from browned mushrooms, thyme and tamari.
Can I freeze creamy mushroom soup?
Yes, although a dairy-free batch generally reheats more smoothly. Freeze meal-size portions for up to about 3 months for best quality, thaw in the refrigerator and reheat gently while stirring.
How long does mushroom soup keep in the refrigerator?
Refrigerate the soup promptly in shallow covered containers and use it within 3 to 4 days. Reheat leftovers to 165°F and bring the soup to a rolling boil.
