Creamy Mushroom Soup

Looking for an easy way to whip up Creamy Mushroom Soup at home? I’ve got you covered with this no-fuss recipe that delivers a rich, comforting bowl every time. It uses everyday ingredients to create that smooth, savory taste from fresh mushrooms and a creamy finish.

This Creamy Mushroom Soup takes about 40 minutes from start to finish and makes enough for 4 servings—ideal for a quick dinner or sharing with friends. I keep it simple so you can follow along without stress. Let’s get into it.

Why this recipe works

This recipe shines because it layers flavors step by step without any complicated techniques. The butter and oil start things off right, softening the onions and garlic to build a sweet base that complements the mushrooms. Those brown mushrooms get time to release their juices and caramelize a bit, which amps up the earthy notes.

The Marsala wine cuts through with a light acidity, and the flour roux ensures the soup thickens nicely without lumps. Chicken broth and bouillon add that umami punch, while the cream ties it all into a velvety texture.

I appreciate how it lets the mushrooms lead, and the seasonings are flexible—you can dial them in as you cook. It reheats well too, making it practical for busy days.

Equipment

  • Large pot or Dutch oven (4-quart or bigger)
  • Wooden spoon for mixing
  • Knife and cutting board
  • Measuring tools (cups, spoons)
  • Blender or immersion blender
  • Ladle

Creamy Mushroom Soup Ingredients

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds brown mushrooms, fresh, sliced
  • 4 teaspoons chopped thyme, divided
  • 1/2 cup Marsala wine (any dry red or white wine is fine)
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teaspoons salt, adjust to taste
  • 1/2-1 teaspoon black pepper, cracked, adjust to taste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream (or half and half; evaporated milk as a sub)
  • 1/2 tablespoon parsley, chopped, fresh, to serve
  • 1/2 tablespoon thyme, chopped, fresh, to serve

How to Make Creamy Mushroom Soup

  1. Get everything ready: Dice the 2 onions and mince the 4 garlic cloves. Slice the 1 1/2 pounds of brown mushrooms evenly—aim for 1/4-inch slices to cook at the same rate. Chop the 4 teaspoons of thyme, saving some for later. Crumble the 2 beef bouillon cubes. Measure out the rest. Having it all prepped saves time and hassle.
  2. Start the sauté: In your large pot, melt the 4 tablespoons butter with the 1 tablespoon oil over medium heat. Add the diced onions once it’s hot. Stir them around for 4-5 minutes until they look soft and clear. Toss in the minced garlic and cook for 1 minute more—keep stirring so it doesn’t burn.
  3. Add the mushrooms: Stir in the sliced mushrooms and 2 teaspoons of the chopped thyme. Cook for 8-10 minutes over medium heat. They’ll shrink and get some color as they release moisture. Give it a stir every couple minutes to keep things even.
  4. Bring in the wine: Pour the 1/2 cup Marsala wine into the pot. Use your spoon to scrape up any bits stuck to the bottom—they add great taste. Let it bubble for 2-3 minutes until it reduces a bit. This step mellows the sharpness.
  5. Thicken with flour: Dust the 6 tablespoons all-purpose flour over the mixture. Stir well for 1-2 minutes to make a paste-like roux. It coats everything and starts the thickening process.
  6. Simmer the base: Gradually add the 4 cups low sodium chicken broth, stirring to blend smoothly. Drop in the crumbled beef bouillon, 1-2 teaspoons salt (go easy at first), and 1/2-1 teaspoon cracked black pepper. Bring to a boil, then lower to a simmer. Cook uncovered for 15-20 minutes, stirring sometimes. It will thicken and the tastes will come together.
  7. Blend and cream it: Use an immersion blender to puree part of the soup in the pot—about half, for some texture, or all if you want it silky. With a regular blender, do small batches and vent the lid for steam. Stir in the 1 cup heavy cream and the last 2 teaspoons thyme. Warm on low for 2-3 minutes. Avoid boiling to keep the cream stable.
  8. Finish and serve: Spoon into bowls and sprinkle with the 1/2 tablespoon each of chopped fresh parsley and thyme. Pair with bread if you like. Check the seasoning one last time.

Storage Suggestions

Leftovers are a win with this soup. Cool it down fully after cooking, then store in sealed containers in the fridge for up to 4 days. To reheat, use the stovetop on low with a stir or two—add a little broth if it thickens too much. It freezes okay for 2-3 months; portion into bags, thaw in the fridge, and warm gently.

The cream might look separated after freezing, but blending or stirring brings it back. I skip the microwave to keep the consistency nice.

Variations

Switch things around to fit your needs. For a meat-free version, use vegetable broth and omit the beef bouillon—mushroom broth boosts the flavor if you can find it. Dairy-free? Coconut milk or a plant-based cream works, along with vegan butter. Throw in some diced carrots or celery with the onions for more veggies. If you want protein, add cooked chicken shreds at the end.

For a chunkier soup, skip blending and just stir in the cream. Experiment with different mushrooms like cremini or portobello for varied chew.

Tips for making the best mushroom soup

  • Pick firm, fresh brown mushrooms for the best taste—avoid ones that feel slimy.
  • Wipe mushrooms with a cloth rather than washing; water makes them watery.
  • Cook the roux carefully so the flour doesn’t taste raw—constant stirring is key.
  • Adjust salt late in the process since the bouillon brings some already.
  • If blending, let the soup cool slightly to avoid splatters.
  • Half-and-half lightens it up without losing creaminess—great if you’re watching calories.
  • Fresh herbs at the end add brightness; if using dried, cut the amount in half.

Frequently asked questions

How can I make Creamy Mushroom Soup vegetarian?
Easy swap: Use vegetable stock instead of chicken broth and leave out the beef bouillon. For extra depth, add a teaspoon of soy sauce or nutritional yeast when seasoning.

What wine substitutes for Marsala in this recipe?
Dry sherry or vermouth is close, or stick with a basic dry white like Chardonnay. No wine? Use broth with a dash of lemon juice to mimic the acidity.

Can kids eat this Creamy Mushroom Soup?
Yes, it’s mild as is, but blend it fully smooth for little ones. Skip the wine or use broth sub, and reduce pepper if they’re sensitive to spice.

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Creamy Mushroom Soup

Creamy Mushroom Soup


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  • Author: Olivia Harper
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Ingredients

Scale
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds brown mushrooms, fresh, sliced
  • 4 teaspoons chopped thyme, divided
  • 1/2 cup Marsala wine (any dry red or white wine is fine)
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 12 teaspoons salt, adjust to taste
  • 1/21 teaspoon black pepper, cracked, adjust to taste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream (or half and half; evaporated milk as a sub)
  • 1/2 tablespoon parsley, chopped, fresh, to serve
  • 1/2 tablespoon thyme, chopped, fresh, to serve

Instructions

  1. Get everything ready: Dice the 2 onions and mince the 4 garlic cloves. Slice the 1 1/2 pounds of brown mushrooms evenly—aim for 1/4-inch slices to cook at the same rate. Chop the 4 teaspoons of thyme, saving some for later. Crumble the 2 beef bouillon cubes. Measure out the rest. Having it all prepped saves time and hassle.
  2. Start the sauté: In your large pot, melt the 4 tablespoons butter with the 1 tablespoon oil over medium heat. Add the diced onions once it’s hot. Stir them around for 4-5 minutes until they look soft and clear. Toss in the minced garlic and cook for 1 minute more—keep stirring so it doesn’t burn.
  3. Add the mushrooms: Stir in the sliced mushrooms and 2 teaspoons of the chopped thyme. Cook for 8-10 minutes over medium heat. They’ll shrink and get some color as they release moisture. Give it a stir every couple minutes to keep things even.
  4. Bring in the wine: Pour the 1/2 cup Marsala wine into the pot. Use your spoon to scrape up any bits stuck to the bottom—they add great taste. Let it bubble for 2-3 minutes until it reduces a bit. This step mellows the sharpness.
  5. Thicken with flour: Dust the 6 tablespoons all-purpose flour over the mixture. Stir well for 1-2 minutes to make a paste-like roux. It coats everything and starts the thickening process.
  6. Simmer the base: Gradually add the 4 cups low sodium chicken broth, stirring to blend smoothly. Drop in the crumbled beef bouillon, 1-2 teaspoons salt (go easy at first), and 1/2-1 teaspoon cracked black pepper. Bring to a boil, then lower to a simmer. Cook uncovered for 15-20 minutes, stirring sometimes. It will thicken and the tastes will come together.
  7. Blend and cream it: Use an immersion blender to puree part of the soup in the pot—about half, for some texture, or all if you want it silky. With a regular blender, do small batches and vent the lid for steam. Stir in the 1 cup heavy cream and the last 2 teaspoons thyme. Warm on low for 2-3 minutes. Avoid boiling to keep the cream stable.
  8. Finish and serve: Spoon into bowls and sprinkle with the 1/2 tablespoon each of chopped fresh parsley and thyme. Pair with bread if you like. Check the seasoning one last time.

Notes

  • Pick firm, fresh brown mushrooms for the best taste—avoid ones that feel slimy.
  • Wipe mushrooms with a cloth rather than washing; water makes them watery.
  • Cook the roux carefully so the flour doesn’t taste raw—constant stirring is key.
  • Adjust salt late in the process since the bouillon brings some already.
  • If blending, let the soup cool slightly to avoid splatters.
  • Half-and-half lightens it up without losing creaminess—great if you’re watching calories.
  • Fresh herbs at the end add brightness; if using dried, cut the amount in half.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: stovetop
  • Cuisine: European-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 180  kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 25 mg

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