Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons butter; 1 small onion diced; 1 tablespoon olive oil; 1 lb mushrooms cremini, button, or portobello, sliced; 2 cloves garlic minced; 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme; 4 cups vegetable or chicken broth; 1 cup heavy cream or half-and-half; 1 tablespoon all-purpose flour optional; Salt and pepper to taste; Fresh parsley chopped (for garnish); Optional: A splash of white wine or sherry

There’s something deeply soothing about a warm bowl of creamy mushroom soup on a chilly day.

It reminds me of cozy weekends at home, with the smell of garlic and thyme wafting through the kitchen.

Every spoonful is velvety, earthy, and comforting in a way only homemade soup can be.

Why I Love This Recipe

Creamy, earthy flavor – Mushrooms and thyme create deep, satisfying umami.

Easy to make – One pot and pantry-friendly ingredients.

Versatile texture – Blend it smooth or keep it chunky.

Restaurant-worthy – Feels gourmet with minimal effort.

Perfect for all seasons – Light enough for spring, cozy enough for winter.

What You’ll Need (Ingredient Highlights)

Butter & olive oil – Classic base for flavor and richness.

Onion & garlic – Build a flavorful foundation.

Mushrooms – Cremini, button, or portobello all work well.

Thyme – Adds a fragrant, woodsy touch.

Vegetable or chicken broth – The savory backbone of the soup.

Heavy cream – Makes it luxurious and silky.

All-purpose flour (optional) – For a thicker, chowder-like consistency.

Fresh parsley – Adds color and brightness.

Pro Tips Before You Start

Slice mushrooms evenly – So they cook at the same rate.

Use fresh thyme – It makes a big difference in aroma.

Deglaze with wine – A splash of white wine or sherry adds depth.

Blend partially – Leave some mushroom chunks for texture.

Don’t skip the cream – It brings the whole soup together.

How to Make Creamy Mushroom Soup

Step 1: Sauté the Aromatics
Melt butter with olive oil in a large pot over medium heat.

Add diced onion and cook until soft.

Stir in garlic and thyme, and sauté briefly.

Step 2: Cook the Mushrooms
Add sliced mushrooms and sauté until they release their moisture and brown, about 8–10 minutes.

Deglaze with white wine or sherry if using.

Step 3: Optional Thickening
For a thicker soup, sprinkle flour over the mushrooms.

Stir and cook 1–2 minutes to eliminate raw flour taste.

Step 4: Simmer the Broth
Pour in broth and bring to a gentle simmer.

Let it cook for 10–15 minutes so flavors can meld and the soup can reduce slightly.

Step 5: Blend (Optional)
Use an immersion blender to puree the soup until smooth, or leave some chunks if desired.

A regular blender in batches also works—just be careful with hot liquid.

Step 6: Stir in Cream
Add heavy cream (or half-and-half) and stir gently.

Let the soup warm through for a few minutes, then season with salt and pepper to taste.

Step 7: Serve and Garnish
Ladle into bowls, top with fresh parsley, and serve with warm crusty bread or parmesan on top.

What to Serve It With

A slice of crusty sourdough or garlic bread

Fresh green salad with vinaigrette

Grilled cheese or panini for a hearty pairing

Toasted baguette slices with olive tapenade

Variations / Substitutions

Make it dairy-free – Use coconut milk or oat cream.

Go vegan – Use veggie broth and plant-based cream.

Add grains – Stir in cooked farro or barley for texture.

Include more herbs – Rosemary or sage add a twist.

Use mixed mushrooms – Combine types for layered flavor.

Storage & Leftovers

Fridge – Store in an airtight container up to 4 days.

Freeze – Cool completely and freeze for up to 2 months.

Reheat gently – Use stovetop or microwave; stir often.

Avoid boiling – High heat can cause cream to separate.

FAQs

Can I use milk instead of cream?
Yes, but it won’t be as rich. Use whole milk or add a bit of butter for texture.

Do I have to blend the soup?
Nope! You can leave it chunky or just blend half for a mixed texture.

What mushrooms are best?
Cremini, button, or portobello work great. Use a mix for extra depth.

Can I make this soup ahead?
Yes, it keeps well in the fridge and reheats beautifully.

Is wine necessary?
No, it’s optional, but a splash adds amazing depth.

Can I freeze it with cream?
Yes, but stir well after thawing. Cream might separate slightly.

What herbs go well besides thyme?
Parsley, rosemary, or a pinch of nutmeg also complement the flavors.

Final Thoughts

This creamy mushroom soup is one of those timeless recipes I keep coming back to.

It’s cozy, quick, and always delivers that homemade warmth we all crave.

Whether you serve it as a starter or a full meal, it’s guaranteed to please every mushroom lover at the table.