Creamy Mushroom Soup is the ultimate dish for mushroom lovers, offering a rich, velvety texture and a deep, earthy flavor. Made with tender mushrooms, aromatic onions, garlic, and a touch of cream, this soup is the perfect balance of savory, creamy, and satisfying. It’s a cozy, comforting meal that warms you from the inside out, making it ideal for chilly evenings or as a starter to any dinner.
What makes this soup so special is its depth of flavor. The mushrooms provide a robust, earthy taste that’s enhanced by sautéing them with onions and garlic. The cream adds a smooth richness, creating a luscious, silky broth that’s both comforting and indulgent. Whether you use button mushrooms, cremini, or a mix of wild mushrooms, each variety brings its unique flavor to the soup, resulting in a well-rounded dish.
Creamy Mushroom Soup is versatile, and it’s easy to adjust based on your preferences. For a slightly lighter version, you can use half-and-half or coconut milk in place of heavy cream. If you prefer a chunkier texture, simply blend the soup partially, leaving some mushrooms intact for added texture. A dash of thyme, rosemary, or even a splash of white wine can elevate the flavors, giving the soup even more complexity.
This soup isn’t just delicious; it’s also packed with nutrients. Mushrooms are an excellent source of vitamins and antioxidants, making this soup a wholesome, nourishing option. Whether you enjoy it as a hearty lunch or a warming appetizer, it’s a dish that fills you up without being heavy.
Pair it with a slice of crusty bread, a light salad, or even a grilled cheese sandwich for a perfect meal. Leftovers keep well in the fridge, and the flavors only improve the next day. Creamy Mushroom Soup is one of those dishes that feels special yet is easy to prepare, making it a favorite for any occasion.
Whether you’re serving it for a dinner party or enjoying it on a quiet evening, Creamy Mushroom Soup offers a satisfying, delicious experience that everyone will love.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion large, diced
- 500 g mushrooms sliced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- to taste Salt and pepper
- 2 tbsp parsley chopped, fresh
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the pot. Cook until the mushrooms are browned and have released their moisture, about 10 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
- Stir in the heavy cream and let it simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped parsley and sliced mushrooms.
I’ve never cooked with heavy cream before, it made my soup too rich. 🙁
Rich? That’s what makes it creamy and delicious! Maybe you just need to balance it out with some spices or a squeeze of lemon next time!
Heavy cream can be a bit much for some, but you could try using half-and-half or just reducing the amount next time! It’s all about finding what you like. 😊
Delish! I added some croutons on top. What a treat! Will share this to my friends!
The instructions are confusing! Blend before adding cream or after? Never made soup like this!
I get why you’re confused! It’s usually better to blend after adding the cream for a creamier texture. Hope that helps!
Just blend it after the broth. It will make the cream mix better. Don’t worry, it’s easier than it sounds!
It was soup, can’t say much. Not sure if it was good or bad. 🤔
I was skeptical about using veggie broth, but it still tasted awesome. I added a pinch of thyme too and it felt restaurant-level.
I messed up and used chicken broth instead. It still tasted pretty good tho.
Too much cream! I think it should’ve been half the amount. But it was good overall.
Good but I forgot to buy parsley. Still tasted good without it.
This turned out super silky—blending the mushrooms after simmering was the key. I used a bit more garlic than suggested and it tasted amazing.
Tasted just like my grandma’s soup! She always added a bit of thyme tho, try that!
I followed the recipe but my soup was too thin! How do I make it thicker? 🤔
Yum! Just made this and added a pinch of nutmeg. Wow, what a difference! Highly recommend.
Isn’t mushroom soup supposed to be chunky? Blending it smooth feels… wrong to me. But I guess my wife like it.
Why do you need cream? Isn’t broth enough? Seems wasteful to me, just my opinion.
I think the cream makes it richer and more comforting! Broth is good, but cream adds a nice texture.
Wasteful? I dunno about that. It’s just a part of the recipe. Not everyone has the same taste!
Wow, this was super easy and I actually felt like a chef! 😄
So simple and quick! Made it for my friends and they loved it! Thank you!
Too much work for a soup in my opinion. Just throw some can soup in the microwave. 😬
This soup is absolutely delicious! Creamy and full of flavor. Will definitely make it again!
I’m so glad you loved it! I agree, it’s like a warm hug in a bowl. 😍
Looks great but I don’t have a blender. Can I just mash it with a fork? 🤔
I followed it but didn’t get that “browned” look. Maybe my heat was too low? Still tasted fine though—just not as deep.
Eh, it was just okay. I thought it would be thicker or something.
Thicker? I thought it was perfect! Just right for dipping bread!
I agree, it could use more cream for a thicker texture! Maybe try adding more next time?
Are you sure this needs so much cream? Seems like a lot.
This soup is sooo good! Tried it yesterday and my family loved it!
Creamy and savory! Just the way I like it. Will add more garlic next time.
I totally agree! Garlic makes everything better! Next time, try toasting some bread with it too!
I dunno if adding more garlic is great… I mean, isn’t it enough already? Maybe it could be too strong?
Honestly, I was skeptical about blending everything, but the texture is so smooth. Would definitely serve this to guests. Added a pinch of thyme and it felt fancy.
Easy to follow, but my immersion blender broke! Ended up with chunky soup. 😅 Still tasted good though!
I was sceptical about the cream part, but it actually makes it taste better. Who knew?
This was nice, but I think it needs more seasoning. It was a bit bland.
Delish! I used chicken broth instead of veggie broth. Yummy!
Using chicken broth is a great idea! I bet it gave it a nice depth of flavor! 👏
Honestly, I expected more from such simple ingredients. It was just okay.
I dunno, I think it was too rich with the heavy cream. Maybe less cream next time?
Too rich? Nah, that’s what makes it creamy and delicious! But I guess everyone has their own preference.
I actually loved the richness! But yeah, less cream could work too. Just depends on personal taste!
Pretty good basic recipe. Mine turned out a bit thick, maybe I blended a little too long, but flavor was great with the cream + parsley.
This soup is amazing! So creamy and delicious. Will definitely make again!
Yum! Fav soup of the year! I’m eating it for breakfast now 😋
Not bad, but I thought it would have more flavor. Maybe add some thyme next time?
I totally agree! It needed a bit more oomph, thyme sounds like a great idea.
Wasn’t a fan. It came out too thick for my liking. Tried adding more broth but still not great.
I think it sounds like you might’ve blended it too long? I always blend just until it’s smooth but still a bit chunky! Maybe next time!
Made this tonight—super cozy. I used a mix of cremini and button mushrooms and it turned out really creamy even without over-blending. The browning step is key.
Yes! The browning really makes it—mine was way bland before I actually let the mushrooms get that color. Also love that you did half cremini/half button; extra depth.
I tried it but my soup stayed kinda thin, and i think i didn’t blend enough? Next time I’ll let the mushrooms cook longer. Still tasted good though—creamy enough.
Not bad, but the immersion blender step is kinda scary—mine splattered everywhere. Maybe let it cool a minute first? Flavor was fine, just a mess to blend.
Super easy to make! I added some croutons on top and it was great! 😍
Mushrooms are gross. Why would you even make this??
So easy to make! Just followed the steps. My family loved it! Will make again.🍄
Made this last night and it turned out silky and rich. The mushroom browning step is key—don’t rush it. My whole family went back for seconds.
This soup is amazing! So creamy and flavorful! Will make it again for sure.
I totally agree! This soup is the best, it warms the soul! Can’t wait to make it again!
Looks good, but isn’t it a bit too heavy with all that cream? I prefer lighter soups.
Tasted like nothing. What a waste of mushrooms! I think I did something wrong…
Easy to make and delicious! I added some thyme for extra flavor. Will make again!
I tried it but the mushrooms were too slimy. I think I overcooked them.
Honestly, I thought it would be better. Too much cream, not enough mushroom flavor. Disappointed.
Why is heavy cream necessary? I only have milk, can I use that?
Heavy cream makes the soup rich and creamy, but you can use milk if that’s all you have. It may not be as thick, but it’s still gonna taste good!
Idk about using milk in this recipe. Heavy cream is important for the creaminess. Maybe try adding some flour to thicken it up?
Uhhh can I just say this was way too salty? I followed the recipe!
I didn’t find it salty at all! Maybe you should double-check your salt measurements? 🤷♂️
I loved this soup! The creaminess balances the saltiness well. Did you use low-sodium broth? That might help!
I added some potatoes and it turned out great! A little twist on the original.
Way too much cream for my liking, could be better with more broth? 🤷♀️
I tried making this but it was too bland for my taste. Maybe add more spices next time?
This soup is amazing! The creaminess combined with mushrooms is just heaven. Will definitely make again. 🥰
Totally agree! This soup is the best! I made it last week, and my family loved it. 🥳
Had to Google what an immersion blender was 🤦♂️ but the soup still rocked! Thanks for sharing!
What kind of mushrooms do ya recommend? I used button ones, didn’t know if they gonna work.
Not bad, but I thought it would be more “mushroomy.” Could use more mushrooms or maybe a stronger broth. Also the immersion blending made it a little foamy.
Totally agree—mine tasted a bit more “creamy onion” than truly mushroom-forward. Next time I’m going to bump the mushrooms way up and maybe use a richer broth (or add a splash of soy sauce). Also the foam from immersion blending happened to me too—let it sit a minute after blending and skim the top.
I think the mushroom flavor is there, you just have to brown them longer. 10 minutes didn’t do it for me—maybe I had thinner slices? I didn’t skim the foam though and it still tasted fine. Next try I’ll blend less and keep some chunks.
This tastes kinda bland until you season hard at the end. Salt/pepper really matters. I also added garlic to taste because 3 cloves felt low.
Totally agree—mine tasted kinda flat before I gave it a proper salt/pepper finish. I usually add a pinch while it simmers and then adjust at the end. Also, 3 cloves is fine but if you like garlic, 4-5 works great with the mushrooms.
Sweet deal! My kids ate it up in minutes. Thanks for the recipe!
I followed the recipe but it didn’t turn out very well…maybe my mushrooms were old? Not sure if I will try this again.
Sorry to hear that! Fresh mushrooms make a big difference. Maybe try again with fresher ones? I bet it’ll be better!
Waste of time. Too watery, and the cream didn’t make it “creamy.” I followed it exactly too. Maybe my mushrooms were wrong? Idk.
Ugh, I’m sorry—watery mushroom soup usually comes down to two things: not enough browning (mushrooms need real caramelizing, not just “cooked”), or the pan wasn’t able to cook off the moisture before adding broth. If you try again, simmer uncovered a bit longer after the mushrooms step to reduce. Also, heavy cream won’t “thicken” much on its own—if you want it creamier, blend longer or add a spoon of flour/cornstarch slurry.
Made this last night—so cozy. Browning the mushrooms really makes a difference, and the immersion blending turns it silky. I added a pinch of thyme and it was perfect.
This soup is amazing! So creamy and delicious. Definitely a keeper!
Totally agree! I made it last week and my family loved it too. 🍄❤️
Awesome recipe! Super creamy and packed with flavor. Just a sprinkle of cheese on top, yum!
Added a bit of lemon juice to brighten it up, worked well!
Lemon juice?! That sounds weird for a soup. Are you sure it didn’t mess up the flavor? 🤔
I tried it and the immersion blender just sprayed soup everywhere 😅. Flavor was okay though—next time I’ll blend carefully. Also, 4 cups broth felt like a lot for my pot.
Ahhh that splash is REAL with immersion blenders 😅 Next time try blending off-heat and keep the wand fully submerged (and use a taller pot if you can). 4 cups broth might be a bit much depending on your pot size—if it seems thick, add a little more cream or simmer longer to reduce.
4 cups broth felt like a lot? That sounds normal to me though—this recipe’s supposed to be soup, not gravy. Also mushrooms shrink when cooked, so there’s space. I’d blame the blender angle more than the broth amount 😬. Did you blend at a boil??
Pretty tasty, but 15 minutes simmering feels long if your mushrooms release a lot of water. Mine came out almost watery until I kept it on low longer.
I don’t know… I always simmer 15 min and it’s thick enough for me. Maybe your mushrooms were too fresh? Also I used chicken broth once and it turned out kinda thin lol.
Totally agree—15 minutes can be too much depending on the mushroom. When mine were watery, I simmered longer on low too and it finally thickened up.
Soo good!! Can I freeze it?
Easy to make! I skipped the immersion blender and it’s still chunky. Delicious!
Honestly? This is one of those “tastes like comfort” soups. I used cremini mushrooms and it was so rich.
Totally agree—mushroom soup that actually tastes like comfort is the best. I’ve used cremini too and it’s super rich and earthy. Did you blend it fully smooth or leave it a little chunky?
I tried this once and it was good, but I think 4 cups broth might be too much? Mine turned out kinda thin even after blending. Maybe I didn’t brown the mushrooms long enough 🤷♀️. Still, the garlic + cream combo is nice.
I don’t like mushrooms, so I didn’t enjoy this much, but my family loved it.
1 tbsp oil + 1 tbsp butter seems too much fat for soup like this, idk. Could’ve been brothier. Still, it smells good.
This soup is to die for! So creamy and flavorful. Perfect for a chilly evening. Thanks for sharing!
I’m glad you loved it! It’s one of my favorites, too. Perfect with some crusty bread on the side!
This soup is not keto friendly since it has cream. But I just made my own version with less cream. Still taste OK.
Why so many mushrooms? My kids wouldn’t eat it. Should have added more veggies.
This soup is amazing! Creamy and just the right amount of flavor. Will definitely make again!
Made this last night! My kids actually ate mushrooms for once! Thanks!
Nah, not my thing. Too creamy, like oatmeal to me. 1 star.
I don’t have an immersion blender, so I tried a regular blender and it splattered everywhere 😅. Tastes fantastic, just be careful!
Really good base recipe! I used half-and-half instead of heavy cream and it still tasted creamy, just a bit lighter. Next time I’ll maybe use extra mushrooms for more depth.
Thanks! Half-and-half is a great swap—good to know it stays creamy. Extra mushrooms for more depth sounds perfect too; I’m stealing that idea 😄
I don’t know why everyone loves this recipe… it was too bland for my taste. Needs more spices!
Followed the recipe but ended up with a mushroom explosion on my stovetop. Kinda a mess.
Oops, sounds like the mushrooms had a party! Did you use a high heat setting?
Lol, mushroom explosion! That’s a new one for soup. Maybe try a bigger pot next time?
Yum! I added some thyme and it turned out great! Definitely making this again.
I followed it mostly, but my soup didn’t get as smooth as I wanted—maybe I blended too briefly. Still good though, and the parsley helped a lot.
Heavy cream makes it rich, but also makes me feel guilty lol. I might try half-and-half next time. Still, would make again when it’s cold.
Not my thing. Too creamy and rich. I like my soups light.
Immersion blender worked great. I didn’t even bother blending in batches—just did it in the pot. Cleanup was easy, and the parsley on top is a nice touch.
That’s awesome—my immersion blender is basically my favorite kitchen gadget. Love that you skipped the batch step and the parsley garnish really does make it feel “restaurant-y.”
Sounds good, but I’m always nervous about blending in the pot. Do you let it cool a bit first or do you just blend while it’s boiling? Also, 5 min to brown mushrooms seems short to me—mine take longer.
I followed it mostly, but my soup never really “browned” the mushrooms like they said. Still tasted good though. Next time I’ll cook longer / in batches.
Really cozy soup. Mine thickened nicely after adding the cream. Next time I’ll brown the mushrooms a touch longer for deeper flavor.
The instructions are clear, but 4 cups broth + 1 cup cream feels like a lot of liquid. I’d reduce broth by like half if you want it thicker.
Totally agree—4 cups broth is a lot. I usually start with ~2 cups broth and add more only if it’s too thick. The cream will mellow it out anyway.
I followed it pretty closely, but mine came out a little bland. Salt/pepper helped, though. Also I think my mushrooms didn’t brown enough—10 minutes might be short depending on the pan.
Too much work for soup tbh. My blender situation was a mess and I spilled broth everywhere. Still, I guess it was edible. Lol
Honestly I don’t think you need to blend it. I always just cook it down longer so it gets creamy-ish, and then I mash a bit with a spoon. Also 4 cups broth feels like a lot for 500g mushrooms… but hey, if it tasted good, it’s fine.
Ugh I feel that 😅 Blender chaos is the worst—broth everywhere is so real. Still, if it was edible, you basically made it through the hardest part. Next time maybe blend a little at a time or use the immersion blender right in the pot (less cleanup).
I’m skeptical about vegetable broth + cream making a real mushroom soup. Ended up tasting kind of bland until I added extra salt and pepper. Works, but doesn’t wow me.
Yeah I get what you mean—broth + cream can be kind of flat unless the mushrooms actually brown well. I usually push the sautée closer to 12–15 minutes and add a splash of soy sauce or a little Worcestershire (if you’ve got it) before simmering. Also more salt than you think helps a lot.
Not bad, but mine came out bland. I might have under-salted, and I used dried parsley so it didn’t pop. Still, the texture was nice after blending.
Totally get it—mushrooms can be subtle if they’re not browned enough or if it’s under-seasoned. I usually salt the onions early and then taste right after blending before adding the cream. Fresh parsley definitely adds more “pop” too. Glad the texture turned out nice!
Really good flavor, but I think 15 minutes simmer is a bit long—mine got kinda thick. Next time I’ll simmer closer to 10 and blend smoother.
I’ve noticed that too—15 minutes can thicken it up depending on your pot. I usually simmer just until the mushrooms are tender, then blend and finish with cream. 10 minutes sounds right!
15 minutes not bad to me tbh. If it got thick, maybe you used less broth or your mushrooms were like super extra watery? I just blend less smooth and it still tastes good lol.
Good flavor, but my soup was a bit thin at the end. Next time I’ll reduce the broth longer before blending or use slightly less liquid.
Not sure why you’re blending it smooth—mushrooms are the whole point to me. I’d rather keep it chunky. That said, creamy is nice.
Made this tonight—super cozy. The mushrooms browning step is key. I added a pinch of thyme and it turned out restaurant-level.
I’m skeptical about adding heavy cream after blending—feels like it could split. Mine didn’t, but I kept simmering too long and it got weirdly dull.