Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound mushrooms (button or cremini), sliced; 2 tablespoons butter or olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 teaspoon fresh thyme leaves; 2 tablespoons fresh parsley, chopped

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I love making Creamy Mushroom Soup when I want something cozy, comforting, and full of deep, earthy flavor. The mushrooms create a rich base, and the creamy finish makes every spoonful smooth and satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet elegant. The mushrooms bring natural depth and umami, while the cream adds a silky texture without overpowering the flavor. I also enjoy how easily it comes together with just a few basic ingredients. Creamy Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mushrooms
butter or olive oil
onion
garlic
all-purpose flour
vegetable or chicken broth
heavy cream
salt
black pepper
fresh thyme
fresh parsley

Directions

I start by cleaning and slicing the mushrooms.

In a large pot, I melt butter or heat olive oil over medium heat. I add the onion and cook until soft, then stir in the garlic until fragrant.

I add the mushrooms and cook until they release their moisture and become golden brown. I sprinkle in the flour and stir for about a minute to create a light roux.

I slowly pour in the broth, stirring constantly to prevent lumps. I bring the mixture to a gentle simmer and let it cook for about 15 minutes.

I stir in the heavy cream and fresh thyme, letting the soup simmer until slightly thickened. I season with salt and black pepper to taste.

For a smoother texture, I blend part or all of the soup using an immersion blender. I finish with chopped fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use a mix of mushrooms like cremini and shiitake for deeper flavor. When I want a lighter version, I replace heavy cream with half-and-half or milk. I also enjoy adding a splash of white wine while sautéing the mushrooms.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth. Creamy Mushroom Soup

FAQs

Can I make this soup dairy-free?

I substitute coconut milk or a plant-based cream alternative.

Do I need to blend the soup?

I like blending part of it for creaminess while leaving some texture.

What mushrooms work best?

I usually use button or cremini mushrooms, but a mix adds more depth.

Can I freeze creamy mushroom soup?

I freeze it without the cream and add the cream after reheating for best results.

Can I add protein?

I sometimes add shredded chicken or white beans for extra substance.

Conclusion

I keep Creamy Mushroom Soup in my comfort-food collection because it’s warm, satisfying, and full of rich flavor. Every time I make it, it reminds me how simple ingredients can create something deeply comforting and delicious.