Description

This Best Creamy Mushroom Soup Recipe is velvety, hearty, and deeply comforting. With earthy mushrooms, aromatic herbs, and a luscious creamy base, it’s the perfect cozy fall soup for weeknights or special occasions.

Ingredients

1 pound mushrooms (cremini, button, or shiitake)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2–3 garlic cloves, minced
1–2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons flour (or cornstarch for gluten-free)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

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Instructions

Clean and slice the mushrooms evenly.
In a large pot, heat butter and olive oil. Add onion and cook 5 minutes until softened. Stir in garlic and thyme.
Add mushrooms and cook 8–10 minutes until browned and liquid evaporates.
Stir in flour to coat mushrooms. Slowly pour in broth, whisking to avoid lumps. Simmer 15 minutes.
Stir in heavy cream. Simmer 5 minutes until thickened. Season with salt and pepper.
Ladle into bowls, garnish with parsley or thyme, and serve warm with crusty bread.

Notes

Don’t rush the mushrooms—let them brown for rich umami flavor. Use a mix of mushroom varieties for depth. For smooth soup, blend with an immersion blender before adding cream. Replace cream with coconut milk or plant cream for dairy-free. Use cornstarch instead of flour for gluten-free.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Comfort Food