If you’re looking for a comforting bowl of pure deliciousness, this Creamy Mushroom Soup Recipe is an absolute game-changer. It’s velvety, packed with rich mushroom flavor, and incredibly easy to whip up—perfect for busy weeknights or cozy weekends. Trust me, once you try this, you’ll want to make it over and over again.
Why You’ll Love This Recipe
- Ultimate Creaminess: The combination of butter, cream, and mushrooms creates a luxuriously smooth texture that feels indulgent yet inviting.
- Simple Ingredients: You probably have most of these pantry staples on hand already, so you can have soup on the table in no time.
- Flavorful and Aromatic: Fresh herbs like thyme and Italian seasoning bring layers of cozy, earthy flavor without overpowering the mushrooms.
- Versatile Comfort Food: Perfect as a starter, light lunch, or paired with your favorite sandwich or salad.
Ingredients & Why They Work
Each ingredient in this Creamy Mushroom Soup Recipe is handpicked to build depth of flavor and smooth texture. The baby Bella mushrooms have a richer taste than white button mushrooms, while the butter and cream unite everything into a silky base. I’ll walk you through what makes each one essential.
- Butter: Adds richness and helps sauté the aromatics and mushrooms evenly without sticking.
- Onion: Provides a natural sweetness to balance the earthiness of the mushrooms.
- Baby Bella Mushrooms: Their meaty texture and flavor give the soup that instantly comforting quality.
- All-Purpose Flour: Acts as a thickener to give the soup a creamy, hearty consistency.
- Italian Seasoning and Fresh Thyme: Bring herbal warmth that complements the mushrooms beautifully.
- Garlic: Just a hint adds savory depth without overpowering the dish.
- Salt and Pepper: Essential for seasoning and enhancing all the natural flavors.
- Chicken Broth: Forms the flavorful liquid base; using a good quality broth really elevates the soup.
- Heavy Cream: Creates the signature creamy texture that makes this soup feel indulgent.
Make It Your Way
One of the best things about this Creamy Mushroom Soup Recipe is how easily you can tweak it to suit your taste or dietary needs. I love adding a splash of white wine for a subtle tang or swapping the cream for coconut milk to make it dairy-free. Don’t be shy to experiment—you might stumble on your new favorite version.
- Variation: Adding sautéed leeks instead of onions brings a sweet, delicate flavor that I find surprisingly delicious.
- Dietary Modifications: Use vegetable broth and a plant-based cream to make a vegan-friendly version that’s just as creamy.
- Seasonal Boost: Toss in some fresh chopped parsley or chives at the end for bright color and freshness during spring and summer.
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Aromatics and Mushrooms to Perfection
Start by melting butter in a large pot over medium-high heat. Once it’s shimmering, toss in the diced onion and sliced baby Bella mushrooms. Cook this mixture, stirring occasionally, until the mushrooms have released their moisture and are tender—usually about 8-10 minutes. This step is essential because it develops the deep, rich mushroom flavor that makes the soup so irresistible. Don’t rush it; patience here pays off big time!
Step 2: Create the Flavorful Base with Flour and Herbs
Next, sprinkle in the all-purpose flour, Italian seasoning, fresh thyme, minced garlic, and a generous pinch of salt and pepper. Stir well, ensuring every mushroom slice is coated. The flour helps thicken the soup, while the herbs and garlic add aromatic layers. Let this mixture cook for a minute or two to toast the flour slightly—this prevents any raw flour taste and deepens the overall flavor.
Step 3: Simmer with Broth and Finish with Cream
Pour in the chicken broth and stir to combine. Bring the soup to a gentle simmer and let it cook for 5-7 minutes to allow flavors to meld and the soup to thicken. Then, slowly add the heavy cream, stirring as you go, and simmer for another 3-5 minutes. This final step turns the soup into a silky masterpiece that will warm your soul. Give it a taste and adjust salt or pepper if needed.
Pro Tips for Making Creamy Mushroom Soup Recipe
- Use Baby Bella Mushrooms: They have a deeper, earthier flavor than white mushrooms, which really enriches the soup.
- Don’t Skip Toasting the Flour: Cooking the flour for a minute with the mushrooms removes that raw taste and helps with a smooth consistency.
- Blend for Extra Creaminess: If you prefer a smooth soup, use an immersion blender or regular blender to puree before adding the cream.
- Season Gradually: Add salt and pepper little by little, tasting as you go to avoid over-seasoning.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I love topping my soup with a sprinkle of freshly chopped parsley or thyme—it adds a pop of color and fresh herbal aroma. A drizzle of good-quality truffle oil can turn this into a fancy treat when you’re entertaining. For a bit of texture, toasted bread crumbs or crispy bacon bits work beautifully as well.
Side Dishes
This creamy mushroom soup pairs wonderfully with crusty bread or a grilled cheese sandwich for dipping. Sometimes I serve it alongside a simple green salad with lemon vinaigrette to balance out the richness. For a heartier meal, add a side of roasted vegetables or garlic mashed potatoes.
Creative Ways to Present
When serving guests, I like to ladle the soup into elegant bowls and swirl a little cream or pesto on top for a pretty marbled effect. You can also serve it in mini bread bowls or hollowed-out small sourdough loaves for a fun, rustic vibe. It’s surprisingly simple but really impresses people!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover creamy mushroom soup in airtight containers in the fridge for up to 3 days. I find that the flavors actually deepen overnight, so sometimes leftovers taste even better!
Freezing
This soup freezes pretty well, though I recommend freezing it before adding the cream. Freeze in portion-sized freezer-safe containers, then add cream when you reheat. This helps maintain a fresh taste and creamy texture without separation.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. If soup thickens too much, just add a splash of broth or water to loosen it. If you’ve frozen it without cream, stir in cream after warming through.
FAQs
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Can I make this Creamy Mushroom Soup Recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth, and replace the butter with olive oil or vegan butter. Use a plant-based cream alternative to keep it rich and creamy.
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How can I make the soup extra smooth?
If you prefer a silky smooth soup, use an immersion blender or carefully blend the soup in batches in a regular blender before adding the cream. This blends the mushrooms into a creamy texture without bits.
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Can I use other types of mushrooms?
Yes! While baby Bella mushrooms are my favorite here, you can mix in cremini, shiitake, or even portobello mushrooms to add more depth and variety of flavor. Just adjust cooking time if you use larger or tougher mushrooms.
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Is this recipe gluten-free?
Not as is, because it uses all-purpose flour. To make it gluten-free, replace the flour with a gluten-free flour blend or cornstarch. Be sure to whisk it in gradually to avoid lumps.
Final Thoughts
This Creamy Mushroom Soup Recipe hits all the right notes whenever I make it: warmth, richness, and that cozy homemade feeling. It’s just the kind of recipe I turn to when I want something satisfying without a complicated cooking process. I’m certain you’ll enjoy it as much as I do — it’s like a big comforting hug in a bowl. So grab those mushrooms and let’s get cooking!
Print
Creamy Mushroom Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy Cream of Mushroom Soup made with sautéed baby Bella mushrooms, fresh herbs, and a blend of chicken broth and heavy cream for a comforting and flavorful meal.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 small diced onion
- 1 pound sliced baby Bella mushrooms
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme
- 3 cloves minced garlic
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
Instructions
- Sauté vegetables: In a large pot, melt 1 tablespoon butter over medium-high heat. Add the diced onion and sliced baby Bella mushrooms and cook until tender, about 5-7 minutes.
- Add seasonings and flour: Whisk in ¼ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon fresh thyme, 3 cloves minced garlic, and salt and pepper. Stir continuously until all ingredients are evenly coated and fragrant.
- Add broth and simmer: Pour in 4 cups chicken broth and bring the mixture to a simmer over medium-high heat. Cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Add cream and finish simmering: Stir in 1 cup heavy cream and let the soup simmer for an additional 3-5 minutes to thicken and meld flavors.
- Serve: Remove from heat and serve warm. Optionally, blend the soup for a smoother texture using a blender or immersion blender.
Notes
- For a smoother texture, use a blender or immersion blender to puree the soup.
- Substitute chicken broth with vegetable broth for a vegetarian version, and replace heavy cream with coconut milk to keep it dairy-free.
- Adjust seasoning with salt and pepper according to taste.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable (use 1/3 of the amount).
- To make the soup richer, add a splash of white wine when sautéing the mushrooms.
