Creamy Mushroom Soup Recipe – Rich Easy Homemade Soup

August 9, 2026

Creamy Mushroom Soup Recipe – Rich Easy Homemade Soup

This Creamy Mushroom Soup is rich, savory, and packed with deeply browned mushrooms, garlic, herbs, and a silky cream broth. Unlike canned mushroom soup, this homemade version keeps plenty of sliced mushrooms intact so you get that earthy mushroom flavor and meaty texture in every spoonful.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

2 tablespoons olive oil

4 tablespoons butter, divided

24 ounces baby bella or cremini mushrooms, sliced

1 medium yellow onion, finely diced

4 cloves garlic, minced

¼ cup all-purpose flour

4 cups chicken broth or vegetable broth

1 cup heavy cream

½ cup whole milk

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon black pepper

Salt, to taste

⅓ cup freshly grated Parmesan cheese

1 tablespoon fresh parsley, chopped

Optional Garnishes

Sautéed mushrooms

Fresh thyme

Fresh parsley

Parmesan cheese

Cracked black pepper

Drizzle of heavy cream

Crusty bread for serving

How to Make Creamy Mushroom Soup

1. Brown the Mushrooms

Heat the olive oil and 2 tablespoons of butter in a large Dutch oven over medium-high heat.

Add the sliced mushrooms in batches so you don't overcrowd the pot. Let them cook undisturbed for a few minutes before stirring.

Cook for approximately 8–10 minutes, until the mushrooms release their moisture and develop deep golden-brown edges.

Remove about 1 cup of the prettiest browned mushrooms and reserve them for adding back to the soup and garnishing.

2. Sauté the Onion and Garlic

Reduce the heat to medium.

Add the remaining 2 tablespoons of butter and diced onion to the pot. Cook for about 4–5 minutes, until softened.

Add the garlic and cook for another 30 seconds.

3. Make the Soup Base

Sprinkle the flour over the mushrooms and onions.

Stir constantly for about 1–2 minutes so the raw flour flavor cooks out.

Slowly pour in the broth while stirring to prevent lumps.

Add the Worcestershire sauce, thyme, rosemary, onion powder, garlic powder, and black pepper.

Bring the soup to a gentle simmer.

4. Simmer

Reduce the heat to medium-low and simmer uncovered for approximately 15 minutes.

The broth will begin to thicken while the mushrooms flavor the soup.

5. Blend Part of the Soup

For a creamy soup that still has plenty of mushroom texture, use an immersion blender to blend only part of the soup.

A few quick pulses are enough.

You want the broth to become thicker and creamier while leaving plenty of mushroom pieces intact.

You can also transfer about 2 cups of soup to a blender, blend until smooth, and return it to the pot.

6. Add the Cream

Reduce the heat to low.

Stir in the heavy cream and whole milk.

Add the Parmesan and stir until completely melted.

Return the reserved mushrooms to the soup, saving a few for garnish if desired.

Let everything warm together for another 5 minutes without allowing the soup to rapidly boil.

Taste and adjust the salt and pepper.

The Secret to Really Good Mushroom Soup

The most important step is browning the mushrooms properly.

Mushrooms contain a lot of water. If you overcrowd the pot, they'll steam instead of brown.

Cooking them in batches allows that moisture to evaporate so the mushrooms develop those dark, caramelized edges that give the soup its deep savory flavor.

Don't rush this part.

Make It Even More Flavorful

If you want an especially restaurant-style mushroom soup, try adding one or two of these:

Dry white wine: Add about ½ cup after sautéing the garlic. Let it reduce by roughly half before adding the flour.

Fresh thyme: Replace the dried thyme with several sprigs of fresh thyme while the soup simmers.

Shallots: Replace half of the yellow onion with finely chopped shallots.

Parmesan rind: Simmer a Parmesan rind in the broth and remove it before blending.

Mixed mushrooms: Use a combination of cremini, shiitake, oyster, and white button mushrooms for a deeper mushroom flavor.

What to Serve With Creamy Mushroom Soup

This soup is especially good with something crisp or buttery to contrast with the creamy broth:

Crusty sourdough bread

Garlic bread

Grilled cheese

Toasted baguette

Buttermilk biscuits

Simple green salad

Roasted vegetables

For an especially cozy cold-weather lunch, serve a bowl with buttered toasted sourdough for dipping.

How to Store Creamy Mushroom Soup

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat gently over medium-low heat on the stove, stirring occasionally.

If the soup becomes too thick after refrigeration, add a splash of broth or milk while reheating.

Can You Freeze Mushroom Soup?

Cream-based soups can sometimes separate after freezing, so the best option is to freeze the mushroom soup before adding the milk, cream, and Parmesan.

Freeze the mushroom broth base for up to 3 months.

Thaw overnight in the refrigerator, reheat it on the stove, and then finish with the dairy.

Frequently Asked Questions

Which mushrooms are best for mushroom soup?

Cremini or baby bella mushrooms are an excellent everyday choice because they have more flavor than standard white button mushrooms without being expensive or difficult to find.

Can I use white button mushrooms?

Yes. You can use them alone or combine them with cremini mushrooms.

How do I thicken mushroom soup?

The flour provides the initial thickening, while partially blending the mushrooms creates additional body. If your soup is still thinner than you'd like, simmer it uncovered for several additional minutes.