Description
This creamy mushroom soup recipe is cozy, comforting, and full of deep, earthy flavor. Made with a mix of cremini and white mushrooms, it’s rich but not heavy — the perfect balance of creamy texture and savory umami depth. Whether you serve it with crusty bread or a light salad, this one-pot wonder makes every spoonful feel like home.
Ingredients
1 ½ pounds mushrooms (cremini + white button): Sliced evenly for even browning.
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, diced: Creates a flavorful base.
3 garlic cloves, minced: Adds aromatic depth.
1 tablespoon fresh thyme (or 1 teaspoon dried): Earthy and fragrant.
½ cup dry white wine: Deglazes and enhances umami; sub broth + lemon juice if needed.
4 cups vegetable broth: Low-sodium preferred.
1 tablespoon tamari or soy sauce: Adds savory richness.
2 tablespoons all-purpose flour: Thickens the soup naturally.
½ cup heavy cream or coconut milk (optional): Adds silky texture.
Sea salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prep Ingredients: Clean and slice mushrooms, dice onion, and mince garlic.
Sauté Onion: In a large pot, heat olive oil and butter over medium heat. Add onion and cook for 5 minutes until golden.
Brown Mushrooms: Add half the mushrooms and sear without stirring for 3–4 minutes. Stir, then remove and repeat with the second batch.
Add Garlic & Thyme: Return all mushrooms to the pot. Stir in garlic and thyme; cook 1 minute.
Deglaze with Wine: Pour in wine and scrape up the browned bits. Simmer until reduced.
Add Flour & Broth: Sprinkle flour over mushrooms, stir, and cook for 1 minute. Gradually whisk in broth, then add tamari. Bring to a gentle simmer.
Simmer: Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
Blend: Use an immersion blender to puree ⅔ of the soup (or all for a smoother texture).
Add Cream: Stir in cream or coconut milk and heat gently—don’t boil.
Season & Serve: Adjust seasoning with salt and pepper. Garnish with parsley and drizzle with olive oil or cream if desired.
Notes
Storage: Keeps in the fridge for 3 days or freezer up to 3 months (add cream after reheating).
Vegan Option: Use olive oil instead of butter and coconut milk or cashew cream in place of heavy cream.
Make It Gluten-Free: Substitute all-purpose flour with gluten-free flour or cornstarch (1 tbsp cornstarch + 2 tbsp water).
Flavor Boosters: Add a splash of truffle oil or miso paste for extra depth.
Pair It With: Sourdough bread, a crisp salad, or grilled cheese for a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260kcl
- Sugar: 4g
- Sodium: 690 mg
- Fat: 18g
- Saturated Fat: 9 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Creamy Mushroom Soup, Vegetarian Soup Recipe, Cozy Comfort Food, Fall Soup Recipes, Easy Mushroom Soup