Recipe

Rich & Creamy Mushroom Soup

A cozy, flavor-forward mushroom soup with golden sautéed mushrooms, thyme, and a splash of cream. Weeknight-friendly, restaurant-level, and wildly good with crusty bread.

By Matt Campbell

•

4.8

A bowl of rich creamy mushroom soup topped with sautéed mushrooms and fresh thyme on a wooden table with crusty bread nearby

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This is the kind of soup that makes your kitchen smell like you absolutely have your life together. Deep, woodsy mushrooms. A little garlic. A little thyme. A tiny splash of wine if you are feeling fancy or just trying to use up the bottle you opened three Fridays ago. Then cream comes in and turns everything plush and spoon-hugging.

The goal here is big mushroom flavor without a ton of drama. We brown the mushrooms properly, build a quick broth, then blend part of it for that velvety texture while keeping some pieces for bite. Bonus: you reserve a handful of those golden mushrooms for the top, because a crispy mushroom moment is never a bad idea.

Sliced mushrooms browning in a large pot with onions and thyme

Why It Works

Real depth from browning: letting the mushrooms sit and caramelize creates the savory backbone. Stir less, trust more.
Creamy without being heavy: we blend part of the soup for silkiness, not the whole thing, so it stays rich but not gluey.
Balanced flavor fast: a splash of wine (or extra broth) lifts the earthiness, and a touch of Dijon wakes up the whole pot.
Flexible ingredients: use whatever mushrooms look good, swap cream for half-and-half, and choose your favorite broth.

Storage Tips

Storage tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: For best texture, freeze before adding the cream. Freeze up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in cream at the end.
Reheat: Warm over medium-low, stirring often. If it thickens too much, loosen with a splash of broth or water.
Garnish later: Keep the reserved crispy mushrooms, croutons, or any crunchy toppings separate so they stay crisp.

Common Questions

Common questions

What mushrooms are best for creamy mushroom soup?

A mix is best. Cremini (baby bella) brings depth, white button keeps it affordable, and shiitake adds a serious savory boost. If you see oyster or maitake, invite them to the party.

Do I have to use wine?

Nope. Wine adds brightness and helps scrape up browned bits, but you can skip it. Use extra broth plus 1 teaspoon lemon juice or 1 teaspoon apple cider vinegar at the end to keep the flavor lively.

How do I make it vegetarian?

Use vegetable broth. For extra umami, add 1 teaspoon soy sauce or 1 teaspoon miso (stir miso in off heat so it stays smooth). If you want that Worcestershire vibe, make sure it is a vegetarian Worcestershire (many standard brands contain anchovies).

Can I make it dairy-free?

Yes. Swap butter for olive oil, and replace cream with full-fat coconut milk (it will be slightly sweeter) or a cashew cream. Finish with a squeeze of lemon to balance.

Why is my soup not creamy enough?

Blend more of it, or simmer uncovered a few minutes to reduce. Also make sure you are using enough mushrooms. This is not the time to be shy.

Why does my mushroom soup taste flat?

Usually it needs one of three things: salt, acid (lemon or vinegar), or umami (a pinch of soy sauce, vegetarian Worcestershire, or a little Parmesan). Taste, adjust, repeat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Immersion blender (or countertop blender)
Ladle

I started making this soup after one of those fridge nights where you open the door, see a container of mushrooms looking a little too thoughtful, and decide to save them with butter and confidence. The first time, I blended the whole pot and accidentally created a mushroom velvet situation that was delicious but suspiciously thick. Now I blend just enough to make it creamy, keep some mushroom pieces for texture, and top the bowl with a few sautéed slices like I meant to do that all along.