There’s something about the first cool breeze of autumn that makes me reach for a steaming bowl of soup—especially one that feels as cozy as a favorite sweater. This Creamy Mushroom Soup has been in heavy rotation in my kitchen for years. It envelopes you in deep, woodsy flavors and a silken texture that never fails to impress, whether you’re serving it as an elegant starter for dinner guests or indulging in a solo bowl on the couch with a good book.

I vividly remember the first time I made this recipe: I’d just moved into my new apartment, had one pan and no oven mitts, and only two mugs and one spoon to my name. Yet somehow, between carefully sautéing onions and massaging thyme leaves into butter, that humble pot of soup became the culinary equivalent of a hug. Since then, I’ve experimented with different mushroom varieties—cremini, button, portobello—and even snuck in a splash of dry sherry to up the sophistication. The result? A luxuriously smooth soup that still feels utterly accessible.

Below, you’ll find everything you need to know to make this soul-warming soup at home. I’ve broken it down into manageable steps, so even if you’re new to cooking or your equipment arsenal is as basic as mine once was, you’ll breeze through it. Let’s dive in!

Ingredients You’ll Need

Base

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Mushrooms

• 1 pound mixed mushrooms (cremini, button, or portobello), sliced

• Optional splash of dry white wine or sherry (about 2 tablespoons)

Broth & Cream

• 4 cups vegetable or chicken broth

• 1 cup heavy cream (or half-and-half for a lighter version)

Thickener (optional)

• 1 tablespoon all-purpose flour

Seasoning & Garnish

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Optional: grated Parmesan or a pinch of umami-rich miso paste

Step 1: Sauté the Aromatics

1. Place a large, heavy-bottomed pot over medium heat. Add the butter and olive oil. When the butter has melted and foamed, toss in the diced onion.

2. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent. Keep an eye on your heat level; you want a gentle sizzle, not a harsh fry.

3. Stir in the minced garlic and thyme. Let them mingle with the onions for about a minute until your kitchen smells like a forest in late afternoon.

Tip: Don’t rush this step! Properly softened onions and fragrant garlic are the flavor foundation of your soup. If they start to brown too quickly, lower the heat a notch.

Step 2: Cook the Mushrooms

1. Increase the heat to medium-high and add the sliced mushrooms to the pot. Stir so they’re evenly coated in that aromatic butter-thyme mixture.

2. Let the mushrooms cook undisturbed for a couple of minutes. You’ll see them release moisture, then gradually caramelize—this is where the flavor really deepens. Continue stirring every minute or so for a total of 8–10 minutes.

3. If you’re feeling fancy (and a little daring), pour in about 2 tablespoons of dry white wine or sherry. Use your spatula to scrape up any golden-brown bits from the bottom—those bits are pure gold for your soup’s flavor.

Personal Note: The first time I used sherry here, I was skeptical. But that gentle hit of acidity cuts through the richness perfectly—definitely worth the extra bowl you’ll want to lick clean!

Step 3: Thicken for Extra Silky Body (Optional)

1. If you love a slightly denser, more velvety mouthfeel, sprinkle 1 tablespoon of all-purpose flour over the mushrooms. This little trick is my secret for giving the soup a restaurant-worthy body without any cornstarch or weird additives.

2. Stir quickly and cook for 1–2 minutes. You’ll notice the flour coating the mushroom bits and bubbling—this cooks away the raw-flour taste, so there are no chalky surprises later.

Tip from My Test Kitchen: If you’d rather skip flour altogether, simply let the soup reduce a little longer in Step 4. You’ll surrender some volume but concentrate that deep, woodsy flavor.

Step 4: Add Broth & Let It All Mingle

1. Pour in 4 cups of your chosen broth—vegetable for a vegetarian twist, or chicken for a bit more depth. Give everything a good stir to lift any browned bits from the bottom of the pot.

2. Crank the heat until you see gentle bubbles, then lower to a soft simmer. Cover partially and let it cook undisturbed for 10–15 minutes. This is critical: the simmer allows the thyme and mushroom flavors to marry, and for the soup to concentrate ever so slightly.

Behind the Scenes: I often use the time while the soup simmers to tidy up the kitchen or prep my garnishes—fresh parsley, shaved Parmesan, or even a drizzle of truffle oil if I’m feeling extravagant.

Step 5: Blend to Your Desired Texture

1. Uncover the pot and decide how you like it: velvety smooth or with a little mushroom “bite.” I’m team texture, so I usually leave 10–20% of the mixture unblended.

2. Immersion Blender Method: Insert your stick blender and pulse until you reach the consistency you love. Be cautious of hot splashes—keep the head of the blender fully submerged.

3. Stand Blender Method: Ladle soup in batches into a blender, blend until smooth, then return to the pot. If you go this route, cover the lid with a kitchen towel and hold it down gently to prevent steam bursts.

Quick Cleanup Hack: If you use a stand blender, fill it halfway with warm water and a drop of dish soap, then pulse. Rinse and you’re done.

Step 6: Stir in the Cream & Season to Perfection

1. Reduce the heat to low and pour in 1 cup of heavy cream (or half-and-half for a lighter profile). Stir gently until the soup gleams with that luscious, creamy coat.

2. Heat through for 3–5 minutes—don’t let it come back to a boil, or the cream can separate.

3. Taste and season with salt and freshly ground black pepper. If you want an extra umami kick, whisk in a small pinch of miso paste or sprinkle in finely grated Parmesan.

Variation Idea: Swap half the cream for coconut milk and add a teaspoon of curry powder for a dairy-free, spiced twist that pairs beautifully with crusty naan.

Step 7: Garnish & Serve

1. Ladle your soup into warmed bowls—this little detail keeps every spoonful steamy to the last drop.

2. Finish with a scattering of chopped parsley for brightness, more Parmesan if you like, or an extra drizzle of olive oil or truffle oil for an elevated touch.

3. Serve alongside thick-cut crusty bread or garlic-toasted baguette slices.

Pro Tip: Keep a small ramekin of extra thyme-infused olive oil on the side. A light drizzle just before serving takes the soup from comforting home-cooking to a subtly gourmet experience.

FAQ

1. Can I make this soup ahead of time?

Absolutely! You can prepare the soup through Step 5 (blending) and cool it completely. Store in an airtight container in the fridge for up to 3 days. When you’re ready, gently reheat over low heat, stir in the cream, and season just before serving.

2. How do I store and reheat leftovers?

Transfer cooled soup to sealed containers and keep in the fridge for 3–4 days. Reheat over low to medium heat on the stovetop, stirring occasionally. If it seems too thick, whisk in a splash of broth or cream to revive that silky texture.

3. My soup is too thin—how can I thicken it?

No problem. Whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stir it into your simmering soup. Cook for 2–3 minutes until it thickens. Alternatively, remove a cup of soup, blend it extra smooth, and stir it back in to naturally thicken the batch.

4. Can I use other herbs besides thyme?

Definitely! Rosemary pairs beautifully with mushrooms—use about ½ teaspoon of finely chopped fresh rosemary. Tarragon also lends a subtle anise note (start with ¼ teaspoon). Just remember, potent herbs work best in small amounts.

5. Is there a dairy-free version?

Yes. Swap the heavy cream for full-fat coconut milk or cashew cream for a rich dairy-free alternative. Use vegetable broth, and consider adding a teaspoon of nutritional yeast for extra “cheesy” depth.

6. How do I prevent my cream from curdling?

Always warm your cream slightly before adding, and don’t boil the soup once the cream is in. Keep the heat low and stir gently. If you’re nervous, temper the cream by whisking in a small ladle of hot soup before stirring it all back into the pot.

7. What can I serve with this soup for a full meal?

Crusty bread is my go-to, but grilled cheese sandwiches, garlic-butter croutons, or a simple arugula salad dressed with lemon and olive oil all complement the earthy mushroom flavor beautifully.

Conclusion

And there you have it—your foolproof guide to creating a bowl of Creamy Mushroom Soup that’s as comforting as it is elegant. Whether you’re feeding a crowd or craving a solo date with your favorite spoon, this recipe is flexible enough to adapt to your pantry and personal taste. I can’t wait for you to try it and make it your own.

If you experiment with different mushroom mixes, swap in creative garnishes, or discover an unexpected twist (truffle salt, anyone?), drop a comment below and let me know how it went. There’s no greater joy for me than hearing about your kitchen triumphs—and occasional kitchen disasters (we’ve all been there!).

Happy cooking, friends. Here’s to soup season in all its creamy, savory glory!

Creamy Mushroom Soup

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• Author: Mark's Recipe
• Total Time: 35 minutes

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Description

A luxuriously smooth and earthy soup, this Creamy Mushroom Soup combines tender sautéed mushrooms with rich cream and fragrant herbs for the ultimate comfort‐food starter or light meal.

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Ingredients

Scale 1x2x3x

• Base:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
• Mushrooms:
• 1 lb mixed mushrooms (cremini, button, or portobello), sliced
• Optional splash of dry white wine or sherry (about 2 Tbsp)
• Broth & Cream:
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• Thickener (optional):
• 1 tablespoon all-purpose flour
• Seasoning & Garnish:
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: grated Parmesan or a pinch of umami-rich miso paste

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Instructions

1️⃣ Sauté the aromatics:
In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and thyme and cook 1 more minute until fragrant.

2️⃣ Cook the mushrooms:
Add the sliced mushrooms and increase heat slightly. Cook, stirring occasionally, for 8–10 minutes, until the mushrooms release their liquid and begin to brown. If using, pour in the wine or sherry to deglaze the pan, scraping up any browned bits.

3️⃣ Thicken (if desired):
Sprinkle the flour over the mushrooms and stir to coat. Cook 1–2 minutes to eliminate the raw-flour taste; this will lend a silkier body to the finished soup.

4️⃣ Add broth & simmer:
Pour in the broth and bring the mixture to a gentle simmer. Reduce heat and let simmer for 10–15 minutes, allowing flavors to meld and the soup to reduce slightly.

5️⃣ Blend until smooth:
Use an immersion blender to puree the soup directly in the pot, leaving a bit of texture if you like. (Alternatively, carefully transfer in batches to a stand blender, then return to pot.)

6️⃣ Finish with cream:
Stir in the heavy cream and heat through for 3–5 minutes without bringing back to a boil. Season to taste with salt and pepper.

7️⃣ Serve:
Ladle into bowls, garnish with chopped parsley (and Parmesan if using), and serve with crusty bread.

Notes

• Flavor boosters: Add a teaspoon of soy sauce or a small spoonful of miso paste when you add the broth for extra umami depth.
• Lighter or dairy-free: Swap heavy cream for whole milk, half-and-half, or canned coconut milk.
• Make-ahead: Soup keeps in the fridge for up to 4 days or freezes well for 2–3 months—cool completely before storing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4