Creamy Mushroom Soup Recipe (Homemade, Easy & Comforting)

There’s nothing quite like a warm bowl of Creamy Mushroom Soup Recipe on a chilly evening. This recipe is all about simple comfort — smooth, creamy, full of earthy mushroom flavor, and made with everyday ingredients you probably already have. No fancy tools or chef skills needed — just you, your stove, and a little patience.

I’ve made this soup more times than I can count, especially when I want something cozy but quick. The rich butter, sautéed onions, garlic, and mushrooms come together to make the kitchen smell amazing.

A splash of milk and cream makes it perfectly silky, while herbs like thyme and tarragon add that restaurant-style flavor — right at home!

What Makes This Creamy Mushroom Soup Recipe So Special?

Because it’s everything you love about comfort food — rich, flavorful, and surprisingly easy to make.

Whether you’re making lunch for yourself or serving a crowd at dinner, this creamy soup fits any occasion. It’s also super versatile — you can make it vegetarian, thicken it up, or keep it light.

Is It Better Than Canned Soup?

100% yes! Homemade mushroom soup tastes fresher, has no preservatives, and you can adjust it exactly how you like — more mushrooms, more cream, or extra garlic for a flavor punch.

Creamy Mushroom Soup Recipe

Recipe Overview

Creamy Mushroom Soup Recipe is a classic comfort dish made with butter, garlic, onions, and mushrooms simmered in a rich, creamy broth. It’s easy to make, cozy, and perfect for lunch or dinner.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Cuisine: American
• Course: Soup / Main
• Difficulty: Easy
• Servings: 6
• Calories: 230 per serving

Equipment Needed:

Large pot or Dutch oven, wooden spoon, cutting board, knife, ladle, blender (optional), measuring cups & spoons.

Ingredients

• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced (button, cremini, or mix)
• 4 teaspoons chopped thyme, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• ¾ teaspoon dried tarragon
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• ½ cup (120 ml) heavy cream
• ½ teaspoon freshly ground black pepper (to taste)
• ½ tablespoon fresh parsley, chopped (to serve)
• ½ tablespoon fresh thyme, chopped (to serve)

Ingredient Notes

• Mushrooms: I like mixing cremini and shiitake mushrooms for depth of flavor, but plain white button mushrooms work fine too.
• Butter & Olive Oil: Using both gives a nice balance — butter for richness and olive oil to keep it from burning.
• Flour: Helps thicken the soup slightly; you can skip it for a thinner texture.
• Broth: Chicken broth adds a savory taste, but vegetable broth keeps it vegetarian.
• Cream & Milk: Use full-fat milk for creaminess. You can swap heavy cream for half-and-half if you want it lighter.
• Herbs: Fresh thyme and tarragon make a huge difference — don’t skip them!

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 onions and cook until they’re soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

Add the sliced mushrooms and 2 teaspoons of thyme. Stir and cook until the mushrooms release their moisture and turn golden brown, about 8–10 minutes.

Tip: Don’t rush this step — browning the mushrooms builds deep flavor!

Step 3: Add Flour and Seasonings

Sprinkle in the flour and stir well for 1 minute to cook it through. Add salt, pepper, and dried tarragon. This gives the soup its thick, velvety texture.

Step 4: Pour in the Broth

Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Bring the soup to a simmer and let it cook for about 10 minutes.

Step 5: Blend (Optional)

For a smooth soup, use an immersion blender or transfer half the soup to a blender, then return it to the pot. If you prefer chunky, skip this step — both versions taste amazing.

Step 6: Add Milk and Cream

Reduce heat to low, stir in the milk and heavy cream, and let it warm through. Don’t boil at this point — you just want it gently heated.

Step 7: Finish and Serve

Taste and adjust seasoning. Garnish with chopped fresh thyme and parsley before serving.

Nutrition Information (per serving)

• Calories: 230
• Protein: 6g
• Carbs: 14g
• Fat: 16g
• Fiber: 2g
• Sugar: 5g

Tips and Variations

✅Make it vegan: Use olive oil instead of butter, and coconut milk instead of cream.

✅Add protein: Toss in cooked chicken, bacon bits, or tofu for a filling meal.

✅Make it thicker: Add an extra tablespoon of flour or let it simmer longer to reduce.

✅Extra flavor: Add a splash of white wine before the broth for a rich, restaurant-style flavor.

Storage Tips

▶Fridge: Store leftovers in an airtight container for up to 4 days.

▶Freezer: Freeze for up to 2 months. Reheat gently on the stove with a little extra milk.

Serving Suggestions

This Creamy Mushroom Soup is so versatile. Serve it with:

• Crusty garlic bread or toasted baguette slices
• A simple green salad
• Grilled cheese sandwich
• A side of roasted veggies for a full dinner

Presentation Tip: Serve it in a rustic bowl with a drizzle of cream on top and a sprinkle of fresh herbs. It looks fancy without any effort!

• Always sauté the mushrooms until golden brown for the best flavor.
• Don’t boil the soup after adding cream — it can separate.
• If you like extra richness, stir in a small pat of butter before serving.

FAQ About Creamy Mushroom Soup Recipe

Conclusion

This Creamy Mushroom Soup Recipe is pure comfort in a bowl — rich, earthy, and so easy to make. It’s perfect for cold days or when you just need something cozy and satisfying. I love how simple it is to pull together yet tastes like it’s from a fancy café.

Try it out, and let me know how it turns out for you! Tag me on @allcooksrecipe or share your version in the comments — I’d love to see how you make it your own.