Valentina Ablaev
The easiest mushroom soup recipe that makes the perfect comfort meal. This creamy mushroom soup is rich in flavor and loaded with sauteed mushrooms. Our homemade cream of mushroom soup makes a perfect side dish for any meal!
Comfort Soup for Days
As the weather cools off, there’s nothing better than a soup recipe. We love a hearty mushroom soup almost as much as our easy shrimp bisque and a classic tomato soup!
Creamy Mushroom Soup Ingredients
Simple ingredients to make a soup fit for a mushroom lover!
- Mushrooms – Sliced cremini mushrooms make for the perfect vegetable in this soup.
- Butter – A nice chunk of butter adds an incredible richness and flavor to this soup.
- Flour – The flour helps to thicken the soup.
- Broth – Chicken stock makes the perfect base for this soup, adding a deep flavor to the vegetable soup.
- Cream – Heavy whipping cream is the final touch to make this mushroom soup rich and delicious.
Refer to the recipe card below for a comprehensive list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A Dutch oven is the perfect cooking appliance for making soup.
- When dicing up the onion, we love to use a veggie chopper to make it extra quick and easy!
Substitutions and Variations
- Add protein: Make this soup extra hearty by adding meat. Add chunks of chicken or bacon to bulk it up and make it a complete meal.
- Veg it up: Add extra veggies, like corn, broccoli, and carrots, just like our creamy vegetable soup!
How to Make Simple Mushroom Soup
- Prep mushrooms. Wash and slice the mushrooms into even pieces.
2. Cook the mushrooms. Heat a Dutch oven or a large pot with oil. Add sliced mushrooms to the pot and sauté until golden brown. Remove the mushrooms from the pot and set aside.
3. Onions. Add diced onion and butter to the same pot and cook until the onion is softened. Stir in minced garlic and cook until fragrant.
4. Flour. Whisk in the flour and cook until the raw flour is slightly cooked off.
4. Broth. Whisk in chicken broth and seasoning. Add the mushrooms back to the pot and cook for 10-12 minutes, stirring occasionally.
5. Cream. Stir in the heavy cream, and bring the soup up to a simmer. Serve, and enjoy!
Other Cooking Methods
The Dutch oven is the easiest way to cook this soup, but you can also make it in a slow cooker or Instant Pot.
Instant Pot Version:
- Turn the Instant Pot to sauté mode and cook the mushrooms, onions, and flour as you would in a Dutch oven.
- Stir in the chicken broth, cover, and cook on high pressure for 7 minutes.
- Allow the pressure to release and then stir in the heavy cream. Serve, and enjoy!
Slow Cooker Version:
- Sauté the vegetables in a pan and add them to a crockpot.
- Add all of the ingredients to the crockpot, except the heavy cream.
- Cook on low for 7 hours. Once cooked, stir in the heavy cream.
Expert Tips:
- Garnish. Make each bowl extra fancy by topping it with fresh herbs, like parsley or fresh thyme.
- Cheese it up. Top each bowl with freshly shredded parmesan cheese for an extra hearty bowl.
Serving Suggestions
- Breadsticks: Serve creamy mushroom soup with homemade breadsticks. Bonus points if you dip them into the soup.
- Salad: Pair this soup with a heart-healthy salad, like our butternut squash salad!
- Sandwich: A classic combination: soup and sandwich, and this mushroom soup is great to serve with an Italian sub sandwich.
Store & Reheat
- Storage. Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. Warm up leftovers in a soup pot or Dutch oven until reheated.
- Freeze. Freeze leftover soup in soup cubes or a freezer-safe container. Store in the freezer for up to 3 months. Reheat: To defrost and reheat leftover soup, add the frozen soup to a pot and warm it until it simmers.
More Soup Recipes
If you enjoyed this mushroom soup recipe, be sure to try our other popular soup recipes; here are some of our favorites:
If you’ve tried this creamy mushroom soup recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below – we appreciate your feedback!
Creamy Mushroom Soup Recipe
Ingredients
- 2 tbsp oil
- 24 oz mushrooms sliced
- 4 tbsp butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 32 oz chicken broth
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 cup heavy whipping cream
Instructions
- Heat a large Dutch oven and add oil.
- Once the oil is hot, add the sliced mushrooms to the pot and cook until they are golden brown. Remove the cooked mushrooms from the pot.
- Add the butter to the pot along with the diced onion.
- Sauté until the onion is softened, and then add the minced garlic.
- Add the mushrooms back to the pot with the flour, whisking until the flour cooks off.
- Pour the chicken broth into the pot, along with salt and pepper.
- Cook on medium for 10-12 minutes.
- Pour in the heavy cream and bring it up to a light simmer.
- Serve, and enjoy!
Notes
- Garnish: Top every bowl with fresh herbs and parmesan cheese for an elegant touch!
- Store leftovers: Keep leftovers in an airtight container and in the fridge for up to 2 days.
- Low-cal version: To make the soup lighter, swap heavy cream for whole milk!
Nutrition
FAQs
Reduce the calorie density of the mushroom soup by substituting milk for heavy cream. It won’t be as rich and creamy, but it will still be delicious.
Bulk up this soup by adding diced potatoes directly into the broth! The result will be a filling and delicious soup.
Cremini mushrooms and even white mushrooms make excellent additions to this soup recipe.
