Creamy Mushroom Soup Recipe
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This creamy mushroom soup is a simple, classic soup made with mushrooms, butter, onion, garlic, and cream. It has a smooth texture and a mild, savory flavor that works well as a starter or light meal. It’s quick to make and uses basic ingredients you likely already have.
Serve this mushroom soup hot with crusty bread, toast, or a grilled cheese sandwich. It also works well as a first course for dinner or as a light lunch with a simple salad.
Browse more soups in the Soups category. For example, my favorite Bell Pepper Soup.
How to Make Creamy Mushroom Soup
This soup is made by sautéing onion, garlic, and mushrooms in butter, thickening with flour, and then adding broth and milk. After a short simmer, cream and parsley are stirred in, and the soup is seasoned to taste. You can blend it fully for a smooth soup or leave it slightly chunky.
For customization, you can add thyme, nutmeg, or black pepper for extra flavor, or replace part of the cream with more milk for a lighter version.
Continue below for the full recipe with ingredients and step-by-step instructions.
Quick tips
- For a smooth soup, blend with an immersion blender. You can do this directly in the pot.
- For more mushroom flavor, use brown mushrooms or cremini instead of white.
- Add a small pinch of nutmeg if you like classic European flavors.
Mushroom Soup
A simple homemade mushroom soup made with fresh mushrooms, broth, milk, and cream. Smooth, mild, and ready in about 30 minutes.
Fits vegetarian diets.
Ingredients
- ½ cup unsalted butter
- 1 large onion, finely chopped (or 2 small shallots)
- 1 clove garlic, minced
- 1 lb mushrooms, sliced
- â…“ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- â…“ cup heavy cream
- 2 tbsp fresh parsley, finely chopped
- Salt and black pepper, to taste
Instructions
- Melt half of the butter in a large pot over medium heat. Add the onion and cook until soft.
- Add the garlic and cook briefly.
- Add the remaining butter and mushrooms. Cook for about 5 minutes.
- Sprinkle in the flour. Stir well.
- Slowly add the broth and milk while stirring.
- Bring to a gentle boil. Simmer for 5 minutes.
- Add the cream and parsley. Season with salt and pepper.
- You can blend the soup until smooth and add a few reserved mushroom slices back in at the end for texture.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days.
Reheat gently on the stove over low heat or in the microwave, stirring
in between.
You can freeze the soup for up to 2 months, but the texture may
change slightly because of the dairy.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 36gSaturated Fat: 22gUnsaturated Fat: 14gCholesterol: 96mgSodium: 423mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 8g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
