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Mushroom Soup Recipe
This easy, creamy homemade Mushroom Soup Recipe is a healthy, comforting classic that feels like a warm hug in a bowl.
Whether it’s a chilly fall evening or you simply crave something savory and nourishing, this simple vegetarian delight checks all the boxes. Picture tender cremini and button mushrooms simmered with aromatic onions, garlic, and a splash of white wine, then blended into a velvety, nourishing soup that’s both low-calorie and rich in B vitamins. You know what? I first whipped this up when I needed a cozy meal after a long day teaching art classes, and it’s been my go-to ever since.
Why You’ll Love This Recipe
- Ready in under 45 minutes—weeknight dinner saver
- Uses simple, pantry-friendly ingredients
- Naturally vegetarian and easily made vegan
- Comforting, creamy texture without heavy cream (or add it!)
- Low-fat option available by swapping butter for olive oil
- Perfect for meal prep or freezer-friendly lunches
- Bursting with savory umami flavor from mushrooms
- Customizable with fresh herbs or a sprinkle of truffle salt
Ingredients
- 2 tablespoons unsalted butter (or extra-virgin olive oil for dairy-free)
- 1 large yellow onion, finely chopped (sweet onions add extra mildness)
- 3 cloves garlic, minced (use pre-peeled garlic to save time)
- 16 ounces cremini mushrooms, sliced (or mix shiitake for deeper flavor)
- 8 ounces white button mushrooms, quartered (sturdier, budget-friendly)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ cup dry white wine (optional; substitute low-sodium veggie broth)
- 4 cups low-sodium vegetable broth (I like Imagine Foods brand)
- 1 cup whole milk (or coconut milk for vegan creaminess)
- 2 tablespoons all-purpose flour (gluten-free flour works too)
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped for garnish
Tip: Choose firm mushrooms with dry caps—avoid ones that feel slimy. Always wipe them gently with a damp cloth rather than washing under running water to preserve their texture.
Directions
- Melt butter in a heavy-bottomed pot over medium heat. Once foaming subsides, add onions. Season lightly with salt and sweat until translucent—about 5 minutes. You’re building that foundational flavor right here.
- Stir in garlic and thyme; cook until fragrant, roughly 30 seconds. Keep your eye on the garlic so it doesn’t brown too fast.
- Add both types of mushrooms in batches. Let each batch sizzle undisturbed for 2–3 minutes so the edges caramelize—this step amps up the umami.
- Sprinkle flour over the mushrooms and stir well to coat. This helps thicken the soup naturally. Cook for a minute to eliminate raw flour taste.
- Pour in the white wine (if using) and deglaze the pot—scraping up all those tasty brown bits. Simmer until wine reduces by half.
- Gradually whisk in vegetable broth. Increase heat to bring to a low boil, then reduce to a gentle simmer. Let it bubble quietly for 10–12 minutes so flavors meld.
- Remove from heat and use an immersion blender to puree until silky-smooth. If you prefer a chunkier texture, blend only half and stir in the rest.
- Stir in milk or coconut milk. Gently reheat—do not boil—to preserve the creaminess. Taste and adjust salt and pepper.
- Ladle into bowls, garnish with fresh parsley or chives, and drizzle a little extra olive oil or truffle oil if you’re feeling fancy.
Pro Tip: If you don’t have an immersion blender, transfer soup in batches to a blender—just vent the lid slightly to avoid pressure build-up.
Servings & Timing
Makes 4–6 generous servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
- Vegan version: Swap butter for olive oil and milk for full-fat coconut milk.
- Mushroom & leek twist: Add a sliced leek in Step 1 for a sweeter onion profile.
- Cheesy kick: Stir in ½ cup grated Gruyère just before serving.
- Smoky paprika: Sprinkle 1 teaspoon smoked paprika when adding thyme.
- Protein boost: Stir in shredded rotisserie chicken or cooked white beans.
- Truffle elegance: Finish with a few drops of truffle oil and a sprinkle of Parmesan.
Storage & Reheating
Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe bags or jars for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then gently warm on the stovetop over low heat—stirring occasionally to prevent sticking. This soup freezes beautifully, making it ideal for make-ahead lunches or last-minute dinners.
Notes
I’ve made this recipe dozens of times—sometimes I get lazy and skip the wine, and honestly, it still shines. Over the years I’ve learned that the key is caramelizing the mushrooms in batches; rushing that step leads to a flatter flavor. If you’d like a bit more nutrition data, one cup clocks in at about 150 calories, 6g protein, 4g fiber, and it’s loaded with B2 and B3 vitamins. Feel free to experiment with other herbs—rosemary or sage both play nicely with mushrooms.
FAQs
Q: Can I make this dairy-free?
A: Absolutely—swap butter for olive oil and use full-fat coconut or almond milk to keep it rich.
Q: How do I keep the soup from curdling?
A: Avoid boiling once you add milk; gentle warming preserves that silky texture.
Q: What if I don’t have white wine?
A: Just use extra vegetable broth and a splash of lemon juice for brightness.
Q: Can I use dried mushrooms?
A: Yes—soak ½ cup dried porcini in warm water for 20 minutes, then chop and add with broth.
Q: Is this recipe freezer-friendly?
A: It is! Let soup cool completely, then portion into freezer bags. Thaw in fridge before reheating.
Q: How can I make it thinner or thicker?
A: For a thinner soup, add extra broth; for thicker, reduce broth by ½ cup or add a bit more flour.
Q: Any tips for a chunkier soup?
A: Blend only half, or simply stop blending earlier so some mushroom bits remain.
Q: Can I double this recipe for a crowd?
A: Yes—just use a larger pot and extend simmer time by 5–10 minutes for even melding.
Conclusion
This Mushroom Soup Recipe combines simple ingredients, quick prep, and a creamy, comforting finish perfect for any season. It’s versatile, nutritious, and ready in under an hour—ideal for busy weeknights or leisurely weekend lunches. Give it a whirl, then drop me a comment below with your favorite variation or tag me on Instagram when you serve it up! Don’t forget to explore my other cozy soups like Creamy Potato Leek or Classic Tomato Basil for more hearty inspiration.
Mushroom Soup Recipe
Ingredients
- 2 tablespoons unsalted butter or extra-virgin olive oil for dairy-free
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced
- 8 ounces white button mushrooms quartered
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 cup dry white wine optional; substitute low-sodium veggie broth
- 4 cups low-sodium vegetable broth I like Imagine Foods brand
- 1 cup whole milk or coconut milk for vegan creaminess
- 2 tablespoons all-purpose flour gluten-free flour works too
- Salt and black pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions
- Melt butter in a heavy-bottomed pot over medium heat. Once foaming subsides, add onions. Season lightly with salt and sweat until translucent—about 5 minutes.
- Stir in garlic and thyme; cook until fragrant, roughly 30 seconds.
- Add both types of mushrooms in batches. Let each batch sizzle undisturbed for 2–3 minutes so the edges caramelize.
- Sprinkle flour over the mushrooms and stir well to coat. Cook for a minute to eliminate raw flour taste.
- Pour in the white wine (if using) and deglaze the pot—scraping up all those tasty brown bits. Simmer until wine reduces by half.
- Gradually whisk in vegetable broth. Increase heat to bring to a low boil, then reduce to a gentle simmer. Let it bubble quietly for 10–12 minutes.
- Remove from heat and use an immersion blender to puree until silky-smooth. Stir in milk or coconut milk.
- Gently reheat, taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley or chives.
