Creamy Mushroom Soup

Creamy mushroom soup is one of those recipes that feels genuinely comforting and surprisingly easy to make from scratch. It’s rich, savory, and perfect whether you’re looking for a cozy weeknight dinner or an elegant starter for guests. This soup delivers restaurant-quality flavor right in your own kitchen.

I still remember the first time I made mushroom soup from scratch instead of opening a can. The aroma of garlic and thyme filling my kitchen, the earthy mushrooms releasing their juices, and that first spoonful of velvety, homemade goodness convinced me I’d never go back. This creamy mushroom soup recipe has become my go-to comfort food, especially on chilly evenings when I want something deeply satisfying without spending hours in the kitchen. The best part? You probably have most of these ingredients in your pantry already, and the whole thing comes together quickly in one large pot.

What You’ll Need to Make This Mushroom Soup

Before you start cooking, let me share a few of my favorite tips for choosing ingredients. I always use a mix of mushroom varieties when possible for deeper flavor, and good-quality broth makes a noticeable difference in this creamy mushroom soup.

• 2 tablespoons butter (unsalted preferred)
• 1 tablespoon olive oil (helps prevent butter from burning)
• 1 large onion, diced
• 4 cloves garlic, minced (fresh is best)
• 1 pound fresh mushrooms, sliced (button, cremini, or a mix – about 5 to 6 cups sliced)
• 2 tablespoons all-purpose flour (creates the perfect thickness)
• 4 cups chicken or vegetable broth (low sodium recommended)
• 1 cup milk (whole milk gives the creamiest texture)
• Salt and pepper to taste
• Fresh thyme for garnish (dried works too, use 1 teaspoon)

Pro tip: I prefer using cremini mushrooms or a blend of cremini and shiitake for this mushroom soup recipe. They have more robust flavor than standard white button mushrooms, though those work perfectly fine too.

How to Make the Best Creamy Mushroom Soup

I recommend reading through all the steps before you begin so you can have everything ready. This creamy mushroom soup comes together quickly once you start cooking, and you’ll need a large pot (at least 4-quart capacity).

Step 1: Heat the butter and olive oil in a large pot over medium heat until the butter melts and starts to foam slightly, about 1 minute. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. You’ll know it’s ready when the onion pieces look glassy. Stir in the minced garlic and sauté for another minute until fragrant. Be careful not to let the garlic brown or it will taste bitter.

Step 2: Add all the sliced mushrooms to the pot. They’ll seem like a lot at first, but don’t worry, they’ll shrink considerably. Cook the mushrooms, stirring every few minutes, until they release their liquid and begin to turn golden brown, about 8 to 10 minutes. This step is crucial for building deep, savory flavor in your creamy mushroom soup.

Step 3: Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste. Gradually pour in the broth, stirring constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer, and you’ll see it start to thicken slightly.

Step 4: Reduce the heat to low and stir in the milk. Continue to cook, stirring occasionally, until the soup thickens to your desired consistency, about 5 minutes. The soup will continue to thicken as it cools. Season generously with salt and pepper to taste. Remember, the flavor should be rich and savory but not overwhelming.

Step 5: Serve your creamy mushroom soup hot in bowls (about 1.5 cups per serving), garnished with fresh thyme sprigs or a sprinkle of dried thyme. A drizzle of good olive oil or a dollop of sour cream also makes a beautiful finishing touch.

Perfect Pairings for Your Mushroom Soup

This creamy mushroom soup tastes incredible on its own, but pairing it with the right sides transforms it into a complete, satisfying meal.

Crusty sourdough bread: The tangy flavor and chewy texture of sourdough is perfect for dipping into this rich, savory soup. Toast thick slices and rub with garlic for extra flavor.

Simple green salad: A crisp salad with lemon vinaigrette provides a bright, fresh contrast to the creamy richness of the mushroom soup. The acidity cuts through beautifully.

Grilled cheese sandwich: This classic combination never fails. The crispy, buttery bread and melted cheese complement the velvety soup texture perfectly, making it one of the best sides for creamy mushroom soup.

Roasted vegetables: Caramelized carrots, Brussels sprouts, or asparagus add nutritional value and seasonal variety to your meal while maintaining the earthy theme.

Complementary Soup Recipes for Variety

This creamy mushroom soup’s earthy, savory profile pairs beautifully with other comforting recipes perfect for cooler weather. For a richer, more traditional version, the Cream of Mushroom Soup uses half-and-half for extra velvety texture and depth. If looking for a complete meal instead of a side, the Creamy Mushroom Chicken Wild Rice Soup transforms these same mushroom flavors into a hearty dinner with tender chicken and nutty wild rice.

To balance mushroom-focused meals with vegetable variety, serve this soup alongside the Roasted Cauliflower Soup, which offers caramelized sweetness and silky texture. For an international twist, the Ukrainian Mushroom Soup brings cream cheese, potatoes, and fresh dill together for an Eastern European take on creamy mushroom soup that feels both familiar and excitingly different.

Storing Your Homemade Mushroom Soup

This creamy mushroom soup stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The soup may thicken as it sits, which is completely normal.

When reheating your mushroom soup, do so gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if you need to thin it out. Avoid reheating at high temperatures, which can cause the dairy to separate. For best results, I recommend reheating only the portion you plan to eat rather than the entire batch.

Pro tip: This soup can be frozen for up to 1 month, though the texture may change slightly when thawed. For the creamiest results after freezing, blend the soup smooth after reheating and add a fresh splash of milk.

Your Mushroom Soup Questions Answered

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