This Creamy Mushroom Soup Recipe Made from Scratch Will Make You Cancel Your Dinner Plans

You know that soup you order at fancy restaurants and pretend you’re not slurping? This is that soup—but richer, silkier, and made in your kitchen in under an hour. We’re talking pan-seared mushrooms, deep savory flavor, and a creamy finish that doesn’t weigh you down.

No mystery packets, no shortcuts, just real ingredients doing big work. If you want a soup that tastes like you leveled up your life, start here.

Why This Recipe Works

Layered flavors from the ground up. Browning the mushrooms first builds a deep, umami-packed base. Then shallots, garlic, and thyme join the party to add warmth and aroma without stealing the spotlight.

Cream meets stock in perfect harmony. Using a mix of chicken or vegetable stock with heavy cream (or a lighter substitute) keeps it lush without turning it into a dairy bomb.

The texture is silky, not gloopy.

Smart thickening. A small amount of flour or a roux is enough to achieve body without turning the soup into paste. You’ll get a restaurant-worthy consistency with minimal fuss.

Balanced finish. A splash of acid at the end—think sherry or lemon—brightens everything and prevents the soup from tasting flat. It’s the “secret” step most home cooks skip.

Ingredients

• 1.5 pounds mixed mushrooms (cremini, baby bella, shiitake, oyster; slice thick)
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 medium shallots, finely chopped (or 1 small onion)
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch slurry for gluten-free)
• 4 cups low-sodium chicken or vegetable stock
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/4 cup dry sherry or white wine (optional but excellent)
• 1 teaspoon soy sauce or tamari (umami boost; optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (or to taste)

Let’s Get Cooking – Instructions

1. Prep your mushrooms like you mean it. Wipe them clean with a damp towel and slice thick.

   Thin slices get soggy; thick slices brown beautifully.

2. Brown in batches. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium-high. Add a third of the mushrooms in a single layer, season with a pinch of salt, and cook 5–7 minutes until deeply browned. Remove to a bowl.

   Repeat with remaining mushrooms, adding fat as needed.

3. Build the base. Reduce heat to medium. Add remaining butter, then shallots. Sauté 3 minutes until translucent.

   Add garlic and thyme; cook 30 seconds until fragrant (no burning allowed).

4. Make it thick (but not too thick). Sprinkle in the flour and stir for 1 minute to coat the aromatics. This cooks out the raw taste and sets you up for a silky finish.
5. Deglaze like a pro. Pour in sherry or wine, scraping up browned bits. Let it simmer for 1 minute.

   Add stock slowly, whisking to remove any lumps.

6. Simmer to marry flavors. Return the browned mushrooms to the pot (reserve a small handful for garnish if you’re feeling fancy). Add soy sauce if using. Simmer 12–15 minutes, uncovered, to thicken slightly.
7. Choose your texture. For rustic soup, leave as is.

   For silky, blend half the soup with an immersion blender and return it to the pot. Fully blending is also an option—your call.

8. Creamy finish. Stir in heavy cream. Simmer gently for 2–3 minutes; do not boil or it may split.

   Season with salt and pepper.

9. Brighten and serve. Add lemon juice to taste. Ladle into bowls, top with reserved mushrooms and parsley. If you want to flex, drizzle with a little olive oil or truffle oil.

Keeping It Fresh

• Storage: Cool completely.

  Refrigerate in an airtight container for up to 4 days.

• Freezing: Freeze without the cream for the best texture. Add cream after reheating. If freezing with cream, expect slight separation—still delicious.
• Reheating: Warm over low heat, stirring occasionally.

  If it thickens too much, add a splash of stock or water to loosen.

• Make-ahead tip: The flavors improve overnight. IMO, day-two soup is elite.

Benefits of This Recipe

• Big flavor, minimal drama. Browning and a quick simmer create depth without hours on the stove.
• Flexible and forgiving. Works with whatever mushrooms you find and adapts to dairy-free or gluten-free with simple swaps.
• Real-food ingredients. No canned soup taste—just mushrooms, aromatics, stock, and cream doing what they do best.
• Meal-prep friendly. Stores well, reheats beautifully, and plays nice with sandwiches, salads, or crusty bread.

Avoid These Mistakes

• Overcrowding the pan. Mushrooms steam instead of brown. Brown in batches—yes, it’s worth it.
• Skipping the acid. Without lemon or sherry, the soup can taste flat.

  A small splash = huge payoff.

• Boiling the cream. High heat can split dairy. Keep it at a gentle simmer.
• Under-salting. Mushrooms love salt. Taste at the end and adjust—your tongue will tell you the truth.
• Going all flour, no patience. Too much thickener or too little simmer time can turn it gluey.

  Use a light hand.

Variations You Can Try

• Dairy-free dream: Use coconut milk or cashew cream instead of heavy cream; swap butter for olive oil.
• Herb-forward: Add rosemary or tarragon in the last few minutes for an aromatic twist.
• Truffle upgrade: A few drops of truffle oil at serving—go easy—adds luxury without being extra.
• Smoky vibes: Stir in 1/2 teaspoon smoked paprika or a dash of liquid smoke.
• Protein boost: Add shredded rotisserie chicken or cooked barley for a heartier bowl.
• Garlic-parm finish: Grate Parmesan over each bowl and add crispy garlic chips for texture. FYI, it slaps.

FAQ

Can I use only one type of mushroom?

Yes. Cremini or baby bella alone work great.

A mix adds complexity, but a single variety still delivers rich, savory flavor.

How do I make it gluten-free?

Skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir in during the simmer and cook until slightly thickened.

What if I don’t have sherry or wine?

No problem. Add an extra teaspoon of soy sauce for depth and a little more lemon at the end to brighten.

The soup will still taste incredible.

Can I make this vegan?

Absolutely. Use olive oil instead of butter, vegetable stock, and coconut milk or cashew cream for the dairy element. Season generously to keep flavors bold.

How thick should the soup be?

It should coat the back of a spoon—silky, not heavy.

If it’s too thick, add stock. Too thin? Simmer a few more minutes or add a small splash of cream to round it out.

Do I need to blend it?

No.

It’s great rustic-style with chunky mushrooms. Blending part of it creates a luxurious texture without losing all the mushroom pieces—best of both worlds.

What should I serve with it?

Crusty sourdough, garlic bread, a simple green salad, or a grilled cheese if you’re living your best life. It also pairs nicely with a crisp white wine.

Final Thoughts

This creamy mushroom soup is the rare weeknight recipe that feels like a weekend splurge.

It’s comforting, classy, and surprisingly simple once you respect the mushroom browning step. Keep the acid, control the heat, and you’ll have a bowl that tastes like you learned it in a chef’s kitchen—because in a way, you just did. Ladle up, garnish, and try not to eat the whole pot.

No promises.