Creamy Mushroom Soup

This is rich, comforting, and easy to make with fresh mushrooms, garlic, thyme, and cream. Ready in just 35 minutes!

This homemade Creamy Mushroom Soup is rich, savoury, and full of earthy mushroom flavour. Made with fresh cremini mushrooms, garlic, thyme, and a splash of cream, it has a lovely velvety texture with plenty of tender mushroom pieces in every spoonful. Even better, everything comes together in one pot in about 35 minutes.

Serve a bowl with crusty bread or garlic toast for an easy lunch or light dinner, or enjoy it as a cosy starter for a holiday meal. Browning the mushrooms first gives the soup its deep, savoury flavour, while a little lemon juice brightens everything up at the end. It’s simple comfort food that tastes like you’ve spent much longer making it!

Tips for the Best Results

• Give the mushrooms room: Use a large saucepan or Dutch oven so the mushrooms can brown instead of steaming. Cook in batches if your pot is crowded.
• Don’t rush the browning: Let the mushroom liquid evaporate before stirring too often. Those golden-brown edges add loads of flavour.
• Use fresh thyme if possible: Fresh thyme has a lovely flavour here, but dried thyme works well too.
• Cook the flour briefly: Stirring the flour into the mushroom mixture for a full minute helps remove its raw taste.
• Add broth gradually: Pour it in slowly while stirring to prevent lumps and create a smooth soup base.
• Blend just a portion: Blending about one-third of the soup gives it a creamy texture while leaving plenty of mushroom pieces.
• Finish with lemon juice: A little acidity brightens the rich cream and earthy mushrooms. Taste before serving and adjust the seasoning.

Ingredients and Substitutions

• Cremini mushrooms: These have a deeper, richer flavour than white button mushrooms. White mushrooms work well too, or try a combination of cremini, shiitake, and baby portobello mushrooms.
• Unsalted butter: Butter adds richness and helps the mushrooms brown. Salted butter can be used, but reduce the added salt and adjust to taste.
• Yellow onion: Adds a savoury base and a little sweetness as it softens.
• Fresh thyme: Fresh thyme leaves add a lovely earthy flavour. Substitute dried thyme if needed.
• Garlic: Fresh minced garlic gives the soup its savoury depth. Add it after the onions so it doesn’t burn.
• Dry white wine or sherry: Optional, but recommended for extra depth. You can leave it out without affecting the overall recipe.
• All-purpose flour: Thickens the broth into a creamy soup. Stir it in well before adding the liquid.
• Chicken broth: Use a good-quality broth for the best flavour. Vegetable broth is a great substitute if you’d like a vegetarian soup. Choose a vegetarian Worcestershire sauce as well.
• Worcestershire sauce: Adds savoury depth and a little umami. Omit it or use a vegetarian alternative if needed.
• Heavy whipping cream: Gives the soup its rich, creamy finish. Half-and-half can be used for a lighter result, although the soup won’t be quite as thick.
• Fresh lemon juice: Brightens the finished soup and balances its richness. Freshly squeezed is best.

Storage and Reheating

• Refrigerating: Allow leftover soup to cool, then transfer it to an airtight container and refrigerate for up to 4 days.
• Freezing: For the best texture, freeze the soup before adding the cream and lemon juice. Store in freezer-safe containers for up to 3 months.
• Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Avoid boiling once the cream has been added. Individual portions can also be reheated in the microwave in 30-second intervals, stirring between each.

Looking for More Homemade Soup Recipes?

If you’re in the mood for another comforting bowl of homemade soup, try one of these family favourites:

• Cabbage Roll Soup – All the comforting flavours of traditional cabbage rolls in an easy, hearty soup.
• Cheeseburger Soup – A creamy, satisfying soup inspired by everyone’s favourite cheeseburger.
• Chicken and Corn Chowder – A hearty chowder filled with tender chicken, sweet corn, and a creamy broth.
• Broccoli Cheddar Soup – Rich, cheesy, and packed with broccoli for a cosy lunch or dinner.

Frequently Asked Questions

Creamy Mushroom Soup

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 25 minutes

Ingredients

• 4 tablespoons (56 g) unsalted butter, divided
• 16 oz (454 g) cremini mushrooms, sliced
• 1/2 cup (125 ml) yellow onion, finely diced
• 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons dry white wine or dry sherry (optional, but recommended)
• 1/4 cup (32 g) all-purpose flour
• 4 cups (946 ml) chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup (125 ml) heavy whipping cream
• 1 teaspoon fresh lemon juice

Directions

1. Brown the mushrooms.
   Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 10 to 12 minutes, stirring only occasionally, until they’ve released their liquid, the liquid has evaporated, and the mushrooms are nicely browned.
2. Cook the aromatics.
   Add the remaining 2 tablespoons of butter, followed by the onion, thyme, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the onion has softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Deglaze the pot.
   If using, pour in the white wine or sherry and scrape up any browned bits from the bottom of the pot. Cook for 1 to 2 minutes, until most of the liquid has evaporated.
4. Add the flour.
   Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to coat everything and cook out the raw flour taste.
5. Add the broth.
   Slowly pour in the chicken broth while stirring until smooth. Stir in the Worcestershire sauce and bring the soup to a gentle boil.
6. Simmer the soup.
   Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
7. Blend for a creamy texture.
   Use an immersion blender to blend about one-third of the soup, leaving plenty of mushroom pieces throughout. Alternatively, carefully transfer a few ladlefuls of soup to a blender, blend until smooth, then return it to the pot.
8. Finish the soup.
   Stir in the heavy cream and lemon juice. Cook for another 1 to 2 minutes, just until heated through. Taste and season with additional salt and black pepper as needed.
9. Serve.
   Serve hot with crusty bread, garlic toast, or oyster crackers.

Continue to Content

Yield: 4 Servings

Creamy Mushroom Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This is rich, comforting, and easy to make with fresh mushrooms, garlic, thyme, and cream. Ready in just 35 minutes!

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Ingredients

• 4 tablespoons (56 g) unsalted butter, divided
• 16 oz (454 g) cremini mushrooms, sliced
• 1/2 cup (125 ml) yellow onion, finely diced
• 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons dry white wine or dry sherry (optional, but recommended)
• 1/4 cup (32 g) all-purpose flour
• 4 cups (946 ml) chicken broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup (125 ml) heavy whipping cream
• 1 teaspoon fresh lemon juice

Instructions

1. Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 10–12 minutes, stirring occasionally, until their liquid has evaporated and the mushrooms are browned.
2. Add the remaining butter, onion, thyme, salt, and pepper. Cook for 3–4 minutes, until the onion has softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. If using, add the white wine or sherry, scraping up any browned bits from the bottom of the pot. Cook for 1–2 minutes, until most of the liquid has evaporated.
5. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute.
6. Slowly pour in the chicken broth while stirring until smooth. Stir in the Worcestershire sauce and bring to a gentle boil.
7. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.
8. Blend about one-third of the soup with an immersion blender, leaving plenty of mushroom pieces. Alternatively, carefully blend a few ladlefuls in a countertop blender and return to the pot.
9. Stir in the heavy cream and lemon juice. Cook for another 1–2 minutes, just until heated through.
10. Taste and adjust the salt and pepper as needed. Serve hot.

Notes

• Cremini mushrooms provide a deeper flavour than white button mushrooms, but either can be used.
• The wine or sherry is optional and can be omitted.
• For a vegetarian version, use vegetable broth and vegetarian Worcestershire sauce.
• For the best freezing results, freeze before adding the cream and lemon juice.
• Refrigerate leftovers in an airtight container for up to 4 days.

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Nutrition Information:

Yield:

4

Serving Size:

1½ cups
Amount Per Serving: Calories: 288Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 9gCholesterol: 69mgSodium: 1223mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 6g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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