Go Back
Bowl of creamy mushroom soup garnished with chopped parsley, served with sliced bread and fresh mushrooms on the side.

Creamy Mushroom Soup

This creamy mushroom soup is rich, smooth, and full of deep mushroom flavor. Made with sautéed mushrooms, onion, garlic, broth, and milk, it blends into a velvety homemade soup that’s perfect for cool evenings. A classic, comforting option for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 44 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 24 oz mushrooms cremini, white, or a mix, sliced
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • 2½ tbsp all-purpose flour
  • ¼ cup dry white wine optional
  • 3½ cups low-sodium vegetable or chicken broth
  • ¾ cup whole milk
  • ½ cup heavy cream
  • 2 tsp soy sauce or Worcestershire sauce
  • 1 tsp lemon juice added at the end
  • Salt and freshly ground black pepper to taste
  • 1 –2 tbsp chopped fresh parsley optional garnish

Method
 

  1. Heat butter and olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
  2. Add mushrooms with a pinch of salt. Cook 8–12 minutes, stirring occasionally, until they release their liquid and it fully evaporates. Continue cooking until the mushrooms begin to brown and develop color.
  3. Stir in thyme and flour. Cook 1 minute, stirring constantly.
  4. Add wine (if using) and simmer 1–2 minutes until mostly reduced.
  5. Gradually whisk in broth until smooth. Bring to a gentle simmer and cook uncovered 12–15 minutes, until slightly thickened and the soup lightly coats the back of a spoon.
  6. Remove about 1 cup of mushrooms for texture, if desired. Using an immersion blender, blend the soup until mostly smooth, leaving some texture. Return reserved mushrooms to the pot.
  7. Reduce heat to low. Stir in milk, cream, soy sauce (or Worcestershire), and lemon juice. Heat gently; do not boil.
  8. Taste and adjust salt and pepper. Serve hot, garnished with parsley if desired.

Notes

  • Let mushroom liquid fully evaporate before browning for deeper flavor.
  • Do not boil after adding milk and cream to maintain a smooth texture.
  • Soup thickens as it cools; thin gently with broth or milk when reheating.
  • Freshly cracked black pepper enhances the mushroom flavor.