Creamy Mushroom Soup

This creamy mushroom soup is comforting, rich, and packed with earthy, savory flavor. Whether you choose to add cream or not, it’s a satisfying dish that showcases the depth of fresh mushrooms with aromatic herbs and a hint of white wine.

Why You’ll Love This Recipe

• Flexible & Customizable: Add cream for richness or keep it dairy-free for a stronger mushroom profile.
• Simple Ingredients: Mostly pantry staples and fresh produce.
• Quick to Make: Ready in under an hour with easy steps.
• Perfect for Meal Prep: Freezes and reheats beautifully.
• Deep Flavor: Tamari, wine, and thyme enhance the umami of mushrooms.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1 pound white button mushrooms, stemmed and sliced
• 8 ounces cremini mushrooms, stemmed and sliced
• 2 garlic cloves, grated
• 1/4 cup dry white wine
• 3 cups vegetable broth
• 1 tablespoon tamari
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1/2 cup heavy cream or creme fraîche, optional
• Chopped fresh parsley, for garnish

Directions

1. Heat olive oil and butter in a large pot over medium heat. Add chopped onion, salt, and several grinds of pepper. Cook for 2 minutes until the onion begins to soften.
2. Add half the mushrooms and cook for 5 minutes, stirring occasionally. Then add the remaining mushrooms and cook another 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add white wine, vegetable broth, tamari, and thyme. Cover and simmer for 15 minutes.
5. Let the soup cool slightly, then transfer two-thirds of it to a blender. Blend until smooth.
6. Stir the blended mixture back into the pot.
7. For a creamier texture, stir in the heavy cream or creme fraîche and simmer for 2 more minutes.
8. Season to taste and serve with parsley, extra thyme, and a drizzle of olive oil or cream.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Dairy-Free: Use olive oil only and skip the cream.
• Vegan: Use plant-based cream or none at all.
• Mushroom Mix: Try shiitake, oyster, or porcini mushrooms for variety.
• Wine-Free: Substitute with a splash of white wine vinegar or lemon juice.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm in a saucepan over low heat or microwave in 1-minute intervals, stirring in between.

FAQs

How do I make this soup without cream?

Simply skip the heavy cream in the final step. The soup will still be creamy from blending.

Can I make this soup vegan?

Yes, use all olive oil instead of butter and skip the cream, or use a dairy-free alternative.

What kind of mushrooms should I use?

White button and cremini mushrooms work great, but you can experiment with wild mushrooms too.

Can I use dried mushrooms?

Yes, soak them first and use the soaking liquid (strained) as part of the broth.

What can I substitute for white wine?

Use white wine vinegar or lemon juice to add acidity instead.

How can I make the soup thicker?

Blend a larger portion of the soup or reduce the broth slightly.

Is this soup gluten-free?

Yes, if you use gluten-free tamari.

Can I use chicken broth instead?

Yes, if you’re not vegetarian, chicken broth works well.

How long does mushroom soup last in the fridge?

Up to 3 days when stored in an airtight container.

Can I make it spicy?

Add a pinch of red pepper flakes when sautéing the garlic.

Conclusion

This creamy mushroom soup delivers deep, earthy flavor in every spoonful. Whether you choose to add cream or keep it lighter, it’s a comforting and versatile recipe perfect for cozy evenings or as a starter for a special meal. Try it once, and it might just become your favorite mushroom soup!

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