If you are yearning for a bowl of comfort that feels like a warm hug in every spoonful, this Creamy Mushroom Soup is exactly what you need. Packed with luscious, tender mushrooms and a velvety texture achieved through just the right balance of cream and broth, this soup is a flavorful celebration of earthiness and indulgence that’s surprisingly easy to make. Whether you want to cozy up on a chilly night or impress friends with a soul-soothing starter, this Creamy Mushroom Soup will quickly become your go-to recipe for all things cozy and elegant.

Creamy Mushroom Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Creamy Mushroom Soup lies in its thoughtful yet simple ingredients. Each one plays a vital role in layering flavors, textures, and aromas that come together harmoniously to create a deeply flavorful dish. From the rich butter and olive oil that form a golden base, to the fresh thyme adding an herbal brightness, each element is essential.

3 tablespoons butter: Adds a creamy richness and helps sauté the mushrooms perfectly.
1 tablespoon olive oil: Provides a subtle fruity flavor and balances the butter’s creaminess.
16 ounces mushrooms, very thinly sliced: The star ingredient delivering earthy depth and texture.
1-2 shallots, minced: Offers a sweet, delicate onion flavor that elevates the base.
4 cloves garlic, thinly sliced: Brings aromatic warmth without overpowering the mushrooms.
1/4 cup all-purpose flour: Helps thicken the soup for that perfect creamy consistency.
1/2 cup white wine (Chardonnay recommended): Adds brightness and subtle acidity for balance.
3 cups broth: Forms the flavorful body of the soup; homemade mushroom broth is especially lovely.
1/2 to 1 cup heavy cream: Creates the luscious creaminess that defines this soup.
1 teaspoon salt + more to taste: Enhances all the natural flavors without overwhelming them.
Freshly ground black pepper to taste: Provides a gentle kick and complexity.
1 tablespoon fresh thyme (about 1 sprig): Lends a fragrant herby note that complements mushrooms perfectly.
1/2 loaf sourdough bread: For homemade croutons that add crunch and a hint of tang.
1/2 cup olive oil: Used to crisp up the croutons beautifully.
1 clove garlic: Infuses croutons with subtle garlic flavor.
Salt to taste: Season the croutons for savory balance.
Freshly ground black pepper to taste: Adds a little peppery punch to your croutons.

How to Make Creamy Mushroom Soup

Step 1: Prepare the Croutons

Before diving into the soup, start by making your croutons. Cut the sourdough bread into bite-sized cubes, then toss them with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast in the oven until they are golden and crispy. These croutons will add the perfect crunchy contrast to your smooth, creamy mushroom soup.

Step 2: Sauté Mushrooms and Shallots

Heat butter and olive oil in a soup pot over medium-high heat. Add the thinly sliced mushrooms and minced shallots, cooking gently for about 10 minutes until they become soft and fragrant. This step is crucial for developing deep, caramelized flavors that make the Creamy Mushroom Soup so irresistible. Finally, add the sliced garlic and sauté for another minute or two to release those wonderful aromas.

Step 3: Thicken the Soup Base

Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. It might seem a bit dry and thick at this point, but this is what will give your soup that rich, creamy body. Slowly pour in the white wine, letting the mixture loosen up while stirring. Follow with the broth, adding it gradually and continuing to stir until the soup achieves a smooth, luscious consistency.

Step 4: Add Cream and Seasonings

Pour in the heavy cream and sprinkle in the salt, freshly ground pepper, and fresh thyme. This is where the soup transforms into a silky dream. Keep the pot on very low heat or even off the heat for a few minutes—this resting period allows the flavors to meld beautifully. If you can’t wait, diving in right away will still offer a soul-satisfying experience that warms you to your core.

Step 5: Serve with Homemade Croutons

Ladle the soup into bowls and generously sprinkle your homemade garlic and olive oil croutons on top. Each crunchy bit adds texture and a savory burst that perfectly complements the creamy, earthy soup. Enjoy immediately for the best taste and experience.

How to Serve Creamy Mushroom Soup

Garnishes

Adding garnishes can elevate your Creamy Mushroom Soup from comforting to stunning. Consider a sprinkle of freshly chopped parsley or extra thyme for color and freshness. A drizzle of truffle oil or a dollop of crème fraîche can also add a luxurious touch if you’re looking to impress.

Side Dishes

This soup pairs beautifully with lighter sides so you don’t overpower its delicate flavors. A crisp green salad with a tangy vinaigrette or a simple roasted vegetable medley work wonderfully. A fresh baguette or soft dinner rolls are great to soak up every last bit of soup.

Creative Ways to Present

For a rustic vibe, serve your Creamy Mushroom Soup in hollowed-out mini sourdough bowls—adding a fun bread element that’s both decorative and edible. You might also swirl in some herb pesto or sprinkle with toasted nuts like hazelnuts or walnuts for surprising texture variations that keep every spoonful exciting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Mushroom Soup in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a great option for a quick weekday lunch or dinner.

Freezing

This soup freezes beautifully. Just let it cool completely before transferring to freezer-safe containers or bags. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for best texture and flavor retention.

Reheating

Reheat your Creamy Mushroom Soup gently on the stovetop over low heat. Stir occasionally until warmed through—avoid boiling to maintain that silky texture. If you notice the soup has thickened too much after refrigeration or freezing, stir in a splash of broth or cream to loosen it back up.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! Mixed mushrooms like cremini, shiitake, and portobello add wonderful depth and complexity. Just slice them thinly to ensure they cook evenly and meld well with the soup’s creamy texture.

Is it possible to make this soup vegan?

Yes, you can substitute butter with vegan margarine, use olive oil instead of cream, and replace the heavy cream with full-fat coconut milk or cashew cream. Use vegetable broth to keep it entirely plant-based while maintaining rich flavor.

Why do I need to add the flour before the liquids?

The flour acts as a thickening agent when sautéed with the mushrooms and fat, creating a roux. Adding liquids slowly afterward allows the soup to thicken gradually without forming lumps, giving you that classic creamy consistency.

Can I skip the white wine?

Yes, you can omit the wine if preferred or substitute it with more broth or a splash of apple cider vinegar. The wine adds subtle acidity and depth, but the soup will still be delicious without it.

What’s the best way to clean mushrooms before slicing?

Since mushrooms absorb water quickly, it’s best to gently wipe them clean with a damp paper towel or a soft brush instead of rinsing under water. This helps maintain their texture and flavor in the soup.

Final Thoughts

There’s truly nothing like a warm bowl of Creamy Mushroom Soup to brighten your day and satisfy your soul. It’s a recipe that’s approachable yet impressive, bursting with rich flavors and cozy textures that never fail to comfort. I hope you enjoy making and sharing this delightful soup as much as I do. Trust me, once you dive into this Creamy Mushroom Soup, you’ll keep coming back for more.

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Creamy Mushroom Soup Recipe

★★★★★

4.9 from 17 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Creamy Mushroom Soup is a rich and comforting dish made with fresh mushrooms, shallots, garlic, and herbs, simmered in a smooth blend of broth, white wine, and heavy cream. Topped with homemade garlic sourdough croutons, it offers a perfect balance of earthy flavors and creamy texture, ideal for a cozy meal.

Instructions

Prepare the croutons: Preheat your oven to 375°F (190°C). Cut the sourdough bread into bite-sized cubes. In a bowl, mix the olive oil with the minced garlic, salt, and pepper. Toss the bread cubes into the mixture until evenly coated. Spread them on a baking sheet and bake for about 10-12 minutes, stirring halfway through, until golden and crisp. Set aside.
Sauté mushrooms and shallots: In a large soup pot over medium-high heat, melt the butter with olive oil. Add the sliced mushrooms and minced shallots. Sauté for about 10 minutes until they become soft and fragrant. Then add the thinly sliced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Add flour and deglaze: Sprinkle the flour over the mushroom mixture and stir well to coat all the ingredients. The mixture will become thick and dry at this point. Gradually pour in the white wine while stirring to loosen the mixture. Allow the alcohol to cook off for 1-2 minutes.
Add broth and combine: Slowly add the broth in increments while continuously stirring to create a smooth soup consistency. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the soup to thicken slightly.
Finish with cream and seasoning: Stir in the heavy cream along with salt, freshly ground black pepper, and fresh thyme leaves. Avoid boiling the soup after adding the cream; instead, let it gently warm on very low heat or off the heat for a few minutes to enhance the flavor development.
Serve: Ladle the creamy mushroom soup into bowls and garnish with the homemade garlic sourdough croutons on top. Enjoy immediately while warm.

Notes

Use the mushroom stems to make a quick mushroom broth by simmering them in water with aromatics like onion, celery, and carrots for about 30 minutes.
The soup can be blended partially or fully if you prefer a smoother texture, but it is delicious with the mushrooms left whole.
Adjust the amount of cream to your preference for richness; start with 1/2 cup and add more if desired.
For a dairy-free version, substitute heavy cream with coconut cream and use olive oil instead of butter.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: American