This homemade creamy mushroom soup is rich, comforting, and shockingly easy to make. Full of earthy aromas, this bowl of comfort combines fresh mushrooms, herbs, and cream for a dish that’ll warm you from the inside out. Cream of mushroom soup is ready in less than 1 hour, let’s simmer!
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Why You’ll Love This Recipe
There are a billion reasons to make this mushroom soup tonight, here are just a few that come to mind:
- Its flavor is herbaceous, creamy, well rounded, and full of umami. It’s incredible how this handful of ingredients can pack such a delicious punch. Really, it’s even worth a shot for those who don’t love mushrooms!
- Its technique is easy to follow. If you’ve sauteed mushrooms before, you know what to expect. Let this flavorful combination of ingredients do the heavy lifting–all you have to do is measure, dump, and stir. I mean it; tastes chef made, but easy!
- Its versatility is impressive; serve it as a veggie main course, or alongside your favorite proteins, such as steak, stuffed chicken breast, or sous vide pork tenderloin.
What goes in Creamy Mushroom Soup
Here’s what to collect, and a few notes. Psst-Looking for ways to make this homemade mushroom soup yours? Ideas below!
- The mushrooms: Cremini mushrooms (i.e. baby bella) are significantly higher in flavor than white mushrooms, so we always use those. We’ll saute them in a bit of unsalted butter, because who doesn’t love butter in cream of mushroom soup?
- The broth: A combination of flour, white wine, Worcestershire, chicken broth, water, sherry, lemon juice, and Greek yogurt. This is our tried and true combination–it sounds like a lot, but everything added plays a big role. Not a fan of flour? See the tweaks below.
- The aromatics: Thyme, garlic, and onions.
As with many soup recipes, this cream of mushroom soup is easy to taste and adjust as you go. Craving more salt? A bit of heat? Maybe more veggies? Here are some ways to modify for your eating plan or cravings:
- Let’s skip the flour: Flour is used in the creamy mushroom soup to thicken. That said, xanthan gum is a stronger, and milder flavor thickener, and an AMAZING sub. All you’ll need is a pinch. Keep in mind, that it works quickly, so whisk immediately to prevent clumps. (Psst–the reason I didn’t use below: flour is a more common ingredient, so it’s easy to offer xanthan gum as a substitute, even though I prefer it!)
- Let’s lighten things by substituting heavy cream for milk. If doing this, you’ll want to add a bit more flour or heavy cream to thicken.
- Let’s make this a cream of mushroom soup by pureeing all ingredients, just before step 5. Option to set aside a few sliced mushrooms to use as a topping. I like to blend in a blender, but an immersion blender will also do the trick.
How Do You Make Mushroom Soup?
This easy to make creamy mushroom soup comes together with simple techniques, here’s how:
- Saute mushrooms and onions in melted butter.
- Toast flour in your pan.
- Add white wine and scrape up the brown bits along the bottom of your pan.
- Add broth ingredients and reduce by 1/3.
- Option to puree at this point for cream of mushroom soup.
- Add heavy cream, yogurt, and lemon juice.
As mentioned, this mushroom soup makes for a great side dish or main course. Here are a few dishes that complement its flavor profile:
- Toasted bread or baguette for dipping is a must.
- Simple side salads such as my arugula salad, green bean salad, or this butternut squash salad.
- Simple proteins like roasted chicken or parmesan crusted pork chops.
- Other veggies, like this platter or roasted vegetables or smashed Brussels sprouts.
(Creative!) Leftover Ideas
If you’ve just had enough creamy mushroom soup (I actually have never felt that way, but you might…), then here are a few ways to make the most of your leftovers:
- Use as a pasta sauce. Sort of like my butternut squash pasta sauce, it’s an incredible way to sneak some veggies into your next pasta night. Top with parmesan and fresh herbs, please!
- A meat sauce. This dish goes well with simple chicken dishes, pork, or even steak. Drizzle on top and ENJOY.
More Soup Recipes
Mushroom SoupPrint Recipe Pin Recipe
- 2 tablespoons unsalted butter
- 2 pounds cremini mushrooms sliced
- 2 teaspoon salt
- 2 cup yellow onion diced. about 1 medium
- 1 1/2 tablespoon all-purpose flour (sub for a sprinkle of xanthan gum)
- 1/4 cup dry white wine
- 2 tablespoon fresh thyme
- 4 cloves garlic minced
- 2 tablespoons Worcestershire
- 4 cups chicken broth
- 1 cup water or more to taste
- 2 tablespoons sherry
- 1 cup heavy whipping cream
- 1/2 cup full fat Greek yogurt
- 2 tablespoons parsley chopped
- 1 tablespoon lemon juice
- Melt butter in a large soup pot over medium heat. Add mushrooms, onions, and 1 teaspoon of salt. Continue to cook until the mushrooms start to sweat and the onions become translucent about 8 minutes. Reduce the heat of your pan to low, and continue to cook until the onions and mushrooms have softened about 20 minutes. Make sure to stir, know that the mushrooms will release a lot of liquid.
- Increase the heat of your pan to a simmer. Sprinkle flour or xanthan gum over the mushrooms and toss to coat. Stir constantly for 2 minutes.
- Add the white wine and use your spoon to scrape up any brown bits from the bottom of your pan. Cook until the wine has almost completely evaporated.
- Add the thyme, garlic, Worcestershire, chicken broth, water, and sherry to the pot and bring soup to a boil. Reduce to a simmer and continue to cook until the soup has reduced by 1/3, about 15 minutes.
- Stir in the cream, Greek yogurt, and lemon juice. Taste and adjust soup to your liking, if you would like it thinner, add more broth.