Easy Creamy Mushroom Soup
This is an iconic soup that you really don’t think would be so simple and yet so yummy to make at home. I always struggle to make something different and interesting using my mushrooms. Its a vegetable (but really a fungi) that has so many nutrients that you would have to be crazy no to eat them all the time.
When I first made this for my family, the first thing they said when they tasted it was: When are you making this again? Sold. I’ve tried it with heavy cream and without. Both are equally delicious and velvety smooth. The secret is of course to puree a portion of it so that you obtain the smooth and creamy texture.
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Creamy Mushroom Soup
Equipment
Ingredients
- 3 tbs olive oil
- 3 tbs butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 oz mushrooms, cleaned + sliced 1/2 inch thick
- salt and pepper to taste
- 1-2 pinch of cayenne pepper (optional)
- 1/4 cup all purpose flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tbs low sodium soy sauce
- 1 tbs fresh thyme
Instructions
- To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste (and cayenne if using). Stir it all to saute for 10 minutes.
- Next, sprinkle on the flour and stir to coat all. Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally.
- Transfer about 2 cups of the soup to a mini food processor or blender to puree. Add it back into the pot and mix to combine.
looks delicious!! what would you recommend substituting if I didn’t have wine?
I would just leave it out! Enjoy!
Could I substitute something for the flour because I’m doing low carb?
Hi Kori, I would go with tapioca starch, arrowroot powder or cornstarch as an alternative. The flour helps thicken it up. Make a slurry with one of those and it will work. You can also just omit it and the soup wont be as creamy.
It is definitely restaurant quality.
Great with buttered garlic bread or a grilled PB&J.
Hi Teresa! Thanks for trying the soup out! And oh yes I agree with some crusty garlic bread – magnificent!
Looks amazing, as all your recipes do! Would almond flour work as a substitute to regular flour?
Thank you!
Hi Donna, I would not use almond flour in this soup recipe as a sub. I would go with a gluten free all purpose flour ORRRR cornstarch, tapioca starch or arrowroot powder and make a slurry and add that into the mushrooms to thicken everything up!
I used gluten free oat flour and plant based butter. It was fabulous.
I used nut flower and after whole cream.. it was delicious
Can I use olive oil instead of butter
Yes you can!
Just made this. Fabulous. 3 for 3 on your soups. Definitely add the fresh Thyme. I put extra cause I love the combo of the mushrooms and thyme.
Hi Gail, It is a great combination! Thanks for trying the dish out!
yummy made it tonight…sooo good…
Hi Christina, glad it was enjoyed!
Superb! I used fresh rosemary (since I didn’t have any fresh thyme), and my husband and I both really enjoyed it. I really liked that it didn’t have any dairy and didn’t miss it at all. Thank you so much, Stella!
HI Mary, glad you and the hubs both enjoyed this one! Thank you for the rating!
Can you use canned or frozen mushrooms?
Hi Michelle, I haven’t tried it like that but it should work!
Really great and simple but oh so satisfying soup! I added a few herb roasted garlic cloves to the processor the second time I made it for little extra umph. Fantastic recipe!
Thank you Stella!
Glad you enjoyed the soup! We loved it too! THank you so much for taking the time to rate it! Cheers!
This was too good and so easy to make. I also added a bit of oyster and fish sauce. Definitely will make it again!!! 😍🔥
Outstanding! Absolutely delicious with large pieces mixed with the ground up mushrooms. The absence of the heavy cream is a win and not missed one bit. Creamy without!
Hi! glad you liked the soup! Thanks for trying it!
Added a little kritharakia- slightly less healthy, but so good
Outstanding — and did not need to add the cream! I love Portabella mushrooms so used them instead of the white. Used Marsala wine – because it is what I had – but it was perfect. I also added less salt but more soy sauce – and a dash of Tom’s Red Hot Sauce instead of red pepper. I put 2 to 3 cups in my blender – and it turned into a perfect thickness for the soup. Served with dollop of sour cream and fresh herbs – but also think cooked bacon pieces on top would be wonderful too. Wonderful deep flavor – not some wimpy soup!!!!!
Great soup!
Love!
This was the tasty Soup i have ever tried our 7 yea old and 5 year old wanted more !! Thank you for this yummy recipe!
Hi Nicole, thanks so much for trying the soup! Glad the kids liked it so much!
Love it!🙏💕
Loved your mushroom recipe. It’s a keeper!
Hi Eva, thanks for trying the reciipes out!!
awesome I have mushrooms and need to get them used .. thanks for sharing 👍🏽 😊
HI Elizabeth, you are going to LOVE this soup!
Can you freeze this soup
yes you can!
In the video are you peeling the mushrooms?
yes but you dont have to…
That was simple and delicious! Thank you! I used red wine because it’s what I had open and it was still great.
Hi Caroline, that’s awesome! I’m so glad it was enjoyed and thanks for sharing the feedback!
Just made today. It was an easy recipe. So delicious. Shared with my sister she loved it. This recipe is a keeper!
HI Karen, glad you both enjoyed the soup! Thanks for trying it and the kind rating!
Made this tonight. My husband said it was the best soup I’ve ever made. It was so delicious! I’ll definitely be making it again and again. Thank you!
That’s an awesome compliment! Thanks for the kind rating! And I’m glad it was enjoyed!!
a delightful soup and so easy to make. it would really help if you could show the recipes in metric for us Europeans 😀
Hi Julia, my recipes do have the metric option. I’m sorry if I accidentally skipped this one! Will keep an eye on it and thanks for letting me know! Cheers!
Wow, so delicious ThankYou Stella! It will be a staple in my house.
Hi Lisa, glad you liked the soup! Thakns for the kind rating!
This was AMAZING
Hi Sandra, thank you for the kind feedback!
This was AMAZING. Easy to make. Delicious to eat.
Hi Sandra, love to read that! Thanks for trying it!
Just made this and it is delicious. I used cremini mushrooms and it tastes great.
Awesome!Glad you liked it!
Best mushroom soup recipe!! And so easy!! Thank you!
Hi Kassie, Glad you liked it and thanks for the kind review!
Great recipe. I used button, cremini and shitake mushrooms. I only added about a 1/2 of milk just for a bit more creaminess but I think that is only psychological. Haha- I left some for my adult son and he said he heated it up for breakfast and loved it! Will definitely make this again.
Hi Pam, Glad it was enjoyed by you and your son! Thank you for taking the time to share your feedback here!
Incredible! Thank you-I had fun with a medley of mushrooms.
Hi Christie, thanks for trying the soup and the rating too!
Awesome recipe! I made it this past weekend and it was absolutely delicious!
Made this last night and it was amazing!!! I used baby portobello mushrooms, so SO GOOD!
Made this and followed the recipe to the letter. It was pretty nice, but I did add the juice of half a lemon and parmesan on top (may sound odd but I love everything acidic). Ate with a toasted baguette and it was delicious
Absolutely loved it. Easy to make. Will never buy another can of mushroom soup. Thanks for the recipe!
loved it so much
I have made this a few times and we love it! Creamy, delicious, quick and easy!
can this be canned? just me, and as much as it sounds really good, not sure if I can eat it all in one meal. 🤭
I love all your recipes! When I got to the food processer part I added 1/2 cup cottage cheese to the soup I’d taken out. It was like a cream cheat, but gave it good color and texture. So good! Question: what types of mushrooms would work best (and maybe not work) with this recipe?
YUM! Thank you Stella for letting me “Love My Life” with your recipes and videos. Keep sharing the LOVE…
Loved this recipe…substituted diluted fresh lemon juice for the 1/4c wine, amped up the fresh minced garlic and added a cornstarch slurry to the simmer stage for thickening…loads of flavour and an interesting texture with the partial purée…will definitely make again…
Hi David, Glad you enjoyed the outcome and thanks so much for sharing your take on the dish – super helpful! Cheers!
This is delicious!
If you use stock from concentrate that is all the salt required.
Thank you Stella. I really enjoy your recipes.
HI paula, glad you liked the soup! Thanks for the kind feedback!
Hi! Can I make this in the Instant Pot and for how long pressure?
This was absolutely delicious of course I made some substitutions due to ingredients on hand, but definitely will make again. Easy prep, made a nice amount for two people. This will be a monthly recipe.
Hi Edward, Yes! Glad you tried it and enjoyed the soup! Thanks for the kind feedback!
it was awesome & super easy!
Hi Edna, thanks for trying the recipe out!
really good super easy
Hi Eileen, glad you liked the soup!
I’ve just made this today and not only was it easy, it was also very tasty. I added the cayenne pepper and a little cream for some heat and colour. I’m definitely passing this on to my friends.
Hi Annie so glad you tried it and loved it! Thanks for taking the time to come back to review it and sharing with your friends! Much appreciated!!!
Fabulous taste and very easy to make!
HI Dorabelle, thank you for trying it out!