I like this recipe because it’s packed with flavor and comes together quickly without sacrificing depth. The mushrooms give it a robust, umami base, while the cream adds smoothness that makes every spoonful silky and luxurious. It’s vegetarian-friendly, reheats beautifully, and makes enough to feed a crowd—or give me plenty of leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup salted butter 2 cups chopped white onion 3 cloves garlic, minced 1 ½ lbs cremini mushrooms, sliced 2 tablespoons soy sauce 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme) ¼ cup all-purpose flour 4 cups vegetable broth 1 teaspoon salt ½ teaspoon ground black pepper 1 cup heavy cream
Directions
I start by rinsing the mushrooms and wiping off any dirt with a damp cloth. Then I trim the ends and slice them into even pieces.
In a large pot over medium-high heat, I melt the butter and sauté the chopped onion for about 2 minutes until translucent.
I stir in the minced garlic and cook for about 30 seconds, just until fragrant.
I add the sliced mushrooms, soy sauce, and thyme to the pot. I cook everything together for 3 minutes, stirring occasionally.
I sprinkle in the flour and stir to coat the mushrooms evenly. This step helps thicken the soup later on.
I pour in the vegetable broth, then season with salt and pepper. I bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
I stir in the heavy cream and let it simmer for another 2 minutes to warm through.
I remove the pot from the heat and serve the soup hot. If I want it smoother, I sometimes blend a portion for a creamier texture.
Servings and timing
This recipe serves 8 and takes just 25 minutes from start to finish—10 minutes of prep and 15 minutes of cook time. It’s great for busy nights when I still want something warm and made from scratch.
Variations
For extra richness, I’ve added a splash of white wine before the broth, or stirred in a spoonful of cream cheese along with the cream. When I want a vegan version, I use plant-based butter and swap the cream for canned coconut milk or cashew cream. If I’m craving a protein boost, I stir in cooked wild rice or lentils.
Storage/Reheating
I store leftovers in the fridge for up to 4 days. To reheat, I warm the soup on the stovetop over low heat, stirring occasionally, or microwave it in short bursts. It also freezes well—I let it cool completely and store in freezer-safe containers for up to 2 months. I reheat from frozen on the stovetop for best texture.
FAQs
Can I use different mushrooms?
Yes, I’ve used a mix of mushrooms like white button, portobello, or even shiitake. Cremini just adds that perfect earthy balance.
Can I make it gluten-free?
To make it gluten-free, I use a 1:1 gluten-free flour blend or thicken with cornstarch. It works just as well.
Can I blend the soup?
Absolutely. I like blending half the soup and leaving the rest chunky. Or if I want a velvety texture, I blend the whole batch until smooth.
What can I serve with mushroom soup?
I love it with crusty bread, a green salad, or a grilled cheese sandwich. It also works great as a starter for a bigger meal.
Is this soup freezer-friendly?
Yes, it freezes really well. I just avoid freezing it in glass jars unless they’re freezer-safe to prevent cracking.
Conclusion
This Mushroom Soup is warm, savory, and easy enough to whip up on a weeknight but special enough for a dinner party. I love how versatile it is and how every spoonful delivers that deep, comforting flavor I crave in a homemade soup. Whether I serve it smooth or chunky, it’s always a hit.
Prep the Mushrooms:
Rinse and gently wipe dirt from the mushrooms. Trim ends and slice.
Sauté Aromatics:
In a large pot over medium-high heat, melt butter. Add chopped onion and cook for 2 minutes until translucent. Add minced garlic and cook for 30 seconds.
Cook Mushrooms:
Add sliced mushrooms, soy sauce, and thyme. Stir and cook for 3 minutes.
Add Flour & Broth:
Sprinkle flour over mushrooms and mix well. Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Finish with Cream:
Stir in heavy cream and let simmer for another 2 minutes. Remove from heat and serve warm.
Notes
Use a mix of mushrooms (like shiitake or portobello) for deeper flavor.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Blend part of the soup for a smoother texture, or leave it chunky.
