Mushroom soup is the kind of dish that feels like a warm hug in a bowl, earthy, savory, and deeply satisfying. Whether you prefer it silky smooth or filled with tender mushroom slices, this comforting classic brings together simple ingredients to create rich, layered flavor. It’s a perfect go-to for chilly days, cozy dinners, or anytime you’re craving something soothing and hearty.
At the heart of mushroom soup is, of course, the mushroom. Varieties like cremini, button, shiitake, and portobello all work beautifully, and each adds its own unique flavor and texture. When sautéed with onions, garlic, and a touch of butter or olive oil, mushrooms release their deep, umami-rich essence – the foundation of a truly flavorful soup.
What sets mushroom soup apart is its creamy texture and subtle complexity. A splash of cream or milk softens the earthiness of the mushrooms and adds a velvety richness. Some versions also include a bit of white wine or thyme to enhance the aroma and create depth without overpowering the main ingredient. You can keep the soup rustic with mushroom pieces or blend it until smooth for a more refined finish.
Mushroom soup is not just delicious, it’s also surprisingly versatile. Serve it with a slice of crusty bread or a grilled cheese sandwich for a cozy meal, or dress it up with a drizzle of truffle oil or fresh herbs for an elegant starter. It also makes a great vegetarian option that doesn’t feel like a compromise, thanks to the bold, satisfying flavor mushrooms naturally provide.
Whether you’re making a big batch to share or just want a simple dinner for one, mushroom soup is a timeless favorite. It’s easy to prepare, incredibly flavorful, and endlessly comforting.
Learn how to make a delicious and creamy mushroom soup that is perfect for any occasion. This easy recipe uses fresh mushrooms and simple ingredients to create a comforting and tasty dish.
Ingredients
- 400 g mushrooms fresh
- 1 onion chopped
- 2 Garlic cloves minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
- parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic to the pot and sauté until softened.
- Add the mushrooms to the pot and cook until browned.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes.
- Serve the soup hot, garnished with fresh parsley.
Nutrition
I made it with shiitake mushrooms instead, turned out great! Is it still mushroom soup tho? 😂
Easy to make and tastes great! I will definitely make it again.
I added some thyme and it made a huge difference. Highly recommend!
Took me forever to chop all those mushrooms. Worth it though!
Why do you need heavy cream? Seems unnecessary. Just use milk!
Heavy cream adds richness and texture that milk just can’t match! It’s a soup, not just any dish!
You can use milk, but it won’t be as creamy and delicious. Trust me, I tried it!
Could you make it without the cream? I think it would be just fine.
I think you can definitely skip the cream if you want it lighter! Just add a bit more broth or maybe some potato for creaminess.
Without the cream? Sounds kinda dry, don’t you think? Cream makes it rich and good. Why ruin a good soup?
I followed the recipe but added some thyme and a dash of nutmeg. It turned out great! 4 stars for the adaptation!
Soup soup soup! Yum!
Just 2 words: LOVE IT!
I totally agree! This soup is amazing 😍. Can’t wait to make it again!
Ugh! This soup did not taste like anything. So disappointed!
I followed the recipe but it turned out odd. Maybe I shoulda used fresher mushrooms? 🤔
It was decent, but kind of bland. Needs more spices, maybe?
This soup is delicious! The mushrooms give it such a rich flavor. 👍
I totally agree! The mushrooms really do make it special. I never thought of making soup like this before, but I’m gonna try it now! 😋
Looks good but my family doesn’t like mushrooms. Can I swap them for something else? Maybe carrots? 🤔
I’m not much of a chef, but this was pretty straightforward. Thanks!
This soup is absolutely divine! The creaminess combined with the earthy mushrooms makes it the perfect comfort food. Definitely a 5-star recipe!
This soup is amazing! So creamy and rich. My family loved it!
Eww, heavy cream? That’s too much fat! Can’t be healthy.
Too much cream! I think it would be better with some coconut milk instead. I’m giving it a 2.
I disagree! The cream makes it so rich and delicious. Coconut milk would change the flavor too much!
Coconut milk?? Seriously? That’s not even the same! I think the cream is perfect as is.
Mushrooms? Where’s the meat? This ain’t a soup! 1 star.
It’s called Mushroom Soup for a reason! It’s meant to be vegetarian. Give it a try, you might like it! 🙂
This was super easy! My kids even ate it without complaining. Thanks for the recipe! Totally a 5 from me!
I tried it but it was too thick for my taste. Maybe more broth next time?
味が最高だ！でも途中で煮すぎちゃったかも。次は注意します。
Simple ingredients but packed with flavor. I added some thyme and it was perfect! 🌿
Sounds so easy and yummy! I just don’t like mushrooms much. 😕
Thyme sounds like a great addition! I gotta try that next time. But I wonder if it’ll really enhance the flavor that much…
I don’t understand the hype. It was too bland for my taste. Might need more spices?
I don’t like mushrooms, but my family loved it. I guess it’s good for mushroom lovers?
First time making soup and it turned out great! Thanks a lot.
Congrats! That’s awesome to hear! What did you think of the flavor?
Wow, this is just like my mom used to make! So comforting. ❤️
That sounds amazing! There’s nothing like a recipe that brings back those sweet memories. Can’t wait to try it! 😊
Tasted better than i expected! Will make it again!
Pretty easy to make, but I burned the garlic. Oops! Still tasty tho.
Burnt garlic is the worst! But hey, at least it still turned out tasty. Maybe next time just keep an eye on it. Glad you enjoyed it!
I don’t like mushrooms so this wasn’t for me. But the recipe looks good!
This soup is OUT OF THIS WORLD! So creamy and flavorful! I’ll make it every week. 😍
I added some spices and it turned out great! Love this!
Spices? What did you use? I’m curious! But I’m not sure if it would taste as good as the original recipe. Still sounds yummy!
this realy good soup I make all time
Easy recipe. But I used chicken broth instead of vegetable broth and it was fine.
I don’t know why everyone loves this so much. It just tasted bland to me, maybe I needed more spices?
Soup is soup, right? Who cares, it’s mushroom. 😄
I dunno, sounds kinda plain to me. I like a bit more flavor in my soups 🤔
I totally agree! Soup is just soup. But mushroom is the best kind, right? Love it! ❤️
Yum! That’s all I can say! Added some parmesan on top for extra flavor.
Mushroom soup <3! I added a little truffle oil at the end, it was a game changer!
Kinda confused – where is the salt supposed to go? I just sprinkled it on top after. 🤔
I would give this 0 stars if I could. My soup turned out so thick it was like concrete. How do you puree it right? 😬
Absolutely delicious! I made this for dinner and it was a hit with my family. Will definitely make again!
Really? I thought it would be too creamy for me. Maybe I’ll give it a try if it’s so good!
I’m so glad to hear that! It’s such a comforting dish. What did you serve it with?
Doesn’t seem that hard to make. But why use heavy cream? Isn’t that just fat?
Two cups broth and 1 cup cream is just wow. I did it with oat cream instead and it still worked (but not as rich). 20 min + 5 min simmer = perfect.
Totally agree—broth + cream is the magic combo. I’ve made this a few times and the 20 + 5 timing really does nail the texture. Great call on oat cream too!
Huh, I always thought cream would separate or taste weird if you don’t add it at the end. But 5 min simmer seems reasonable. Did your oat cream curdle at all?
Super easy to make! My kids loved it. I added some croutons on top. Yum!
Doesn’t this need cheese? I feel like cheese would make it better but idk.
Not bad I guess, but I like my soup thicker. Maybe less broth next time?
I totally get what you mean! A thicker soup is so much nicer. You could try adding more cream or even some potatoes next time! 😋
Thicker soup? Isn’t that a little weird? Soups are suppose to be brothy, right? Just add bread, it’s good enough! 🙄
This is so similar to a recipe my grandma used to make. Nostalgic. Thanks for sharing!
Hmm, I don’t get the hype. It’s just soup, right? I mean, it’s okay.
Mushrooms? Yuck! I’m not a fan, but I guess some people like it. I prefer chicken soup.
Made this tonight and it’s honestly super comforting. Browning the mushrooms first makes a huge difference—super rich flavor. I used half-and-half since that’s what I had, and it still worked great.
I tried something similar but mine came out kinda bland—maybe I didn’t brown them long enough. Do you stir the mushrooms a lot or let them sit so they actually brown?
Totally agree—browning the mushrooms is the whole magic. I do the same thing and the flavor is way richer than when I just toss them in. Half-and-half is a smart swap too!
Heavy cream? Yep. Comfort food unlocked. I simmered the broth a bit longer because I like deeper flavor, and it came out restaurant-y. Would absolutely make again.
Wow this soup is amazing! The flavors are perfect and it’s so creamy. Will definitely make again!
Not gonna lie, I’m skeptical about blending mushrooms until smooth—seems like it would lose the mushroom flavor. But mine actually tasted better after, so… fair play.
This soup is just like the one from that fancy restaurant! Who knew it was so simple to make!
Heavy cream? I used coconut milk instead. Turned out alright, a bit different but still nice.
I forgot to blend it! Oops! Still tasted good though, just chunky. 😀
I thought it was ok. My kids didn’t like it and they usually love mushrooms. What’s up with that?
Pretty tasty, but mine was a little thin after blending. Next time I’ll simmer a bit longer or use slightly less broth/cream. The garlic + onion base is on point though.
Glad you liked it! Thin soup usually comes down to blending or not reducing enough—your simmer idea is spot on. I might try simmering closer to 25–30 min next time.
Interesting—mine thickened just fine, so maybe my mushrooms were extra water-less. I also blended with an immersion blender right in the pot and it seemed thicker than using a regular blender.
The immersion blender step is clutch. I was nervous it would turn gummy, but it came out smooth and velvety. Would absolutely make again.
I tried this and it turned out too bland for me. I think it needs more seasoning. Maybe try adding some herbs?
Not bad, but mine tasted a little bland. I think I under-salted at the end, so I’m going to try adding more salt and maybe a pinch of thyme/umami.
Yum!
Really good base recipe. I used half-and-half instead of heavy cream and it was still tasty, just slightly thinner. Next time I’ll season earlier.
My soup turned out too thick, I think my mushrooms cooked down too much in the browning step. I added more broth and it fixed it. Lesson learned: watch the reduction.
Ewwww, I don’t like it. I don’t even know why I tried it. Give me a tomato soup any day.
I think mushroom soup is delicious! Maybe you just don’t like mushrooms?
Tomato soup is nice but this recipe is really creamy and rich! You might be missing out!
Just made this and it was really good! I added some thyme just for extra flavor! Yummy!
This turned out super creamy and flavorful! I used cremini mushrooms and it browned nicely. The immersion blending step is key—so good with extra parsley on top. ⭐️
This mushroom soup is absolutely delicious! Super creamy and full of flavor. Will make it again for sure!
Mushroom soup? More like mushroom goop. Didn’t like it at all. Tasted weird, probably the cream.
Ingredients are alright but there’s too much cream for my taste. Should I cut it?
Made this last night and it turned out so creamy without tasting too heavy. I browned the mushrooms a bit longer and it really deepened the flavor—great cozy soup!
Idk, blending the soup made it kinda gluey? Like it thickened too much. I probably pureed too long. Still edible, just not my fave.
I followed it mostly, but my soup turned a bit too thick. I think I reduced it too much while simmering. Still tasted good though—just needed more broth.
I followed it exactly and it’s okay… but I feel like it needs more garlic? Also I only browned the mushrooms for like 5 minutes and maybe that’s why it wasn’t super flavorful.
5 minutes browning might be the culprit, yeah. Mushrooms need more time to really caramelize—like 10+ minutes until they’re browned and some liquid cooks off.
Totally agree on the garlic—mine tasted a bit mild too. I usually add an extra clove (or even roast the garlic) and it wakes the whole soup up.
Not bad, but 20 minutes simmer feels long for my stovetop. I’d start checking around 10–15. Texture was fine, flavor needed a bit more pepper.
So easy to make! I’m not very good in the kitchen but this was simple. Thanks for the recipe!
This is the best soup I’ve ever made! Even my husband liked it, and he hates mushrooms! LOL.
I messed up the blending and it stayed a little chunky. Still tasty though, just not as smooth. Also, my onion took forever to soften because the heat was too low.
Mine was tasty, but I think I over-salted near the end. Also I didn’t blend it fully smooth—still good though. Next time I’ll taste before adding salt.
I followed it exactly and it was kinda bland until I upped the salt and pepper. Also, 400g felt like not enough—would make a double batch next time.
Glad it wasn’t just me—mine was also a little bland at first. I ended up adding more salt, and a pinch of thyme, and it totally woke up.
I’m not sure about the “smooth” part though—blending made mine a little gummy. Next time I’ll partially blend and leave some mushroom bits for bite. Still tasted great.
Not bad. I think 400g mushrooms feels like a lot at the start, but after simmering they reduce a ton. Still flavorful, just adjust to taste—salt needed more than I expected.
I followed the recipe but it turned out too salty. Be careful with the salt if you’re using broth that is already seasoned!
Pretty solid basic mushroom soup. I added a pinch of thyme because the garlic + onion combo was doing a lot already. 20 minutes was enough for me, and the texture was smooth.
I followed the recipe pretty much exactly, but my mushrooms kind of released water and didn’t brown much. Maybe I overcrowded the pot—any tips?
Honestly I expected more “mushroomy” flavor. I might’ve used the wrong type of mushrooms (just white button). Still good, just not as intense as I wanted.
Could’ve used more garlic. Like, honestly, 2 cloves is way too little for my taste 😂 Still, it’s a good base recipe.
This tastes like restaurant soup! I added a splash of sherry and it made the mushroom flavor pop. 10/10 vibe for rainy days.
I’m skeptical about using both broth and heavy cream—felt like it would be overly rich. But wow, it balances out. I added extra pepper and it made it feel restaurant-level.
Pretty solid base recipe. I think 20 minutes is a little long if you slice the mushrooms thin, but the final texture is nice after blending. Next time I’ll taste as I go.
“Simmer 20 minutes” is too long for me—after that the mushrooms got kinda watery. I’d cut it to 10-15 minutes next time. Otherwise fine.
Honestly I’m not the biggest mushroom person, but I tried anyway. The texture was great and the cream helped a lot. I added extra pepper and it was better.
I tried it with regular blender and it splashed everywhere 😅. Flavor is good, but blending carefully is a must. Also I think my onion was too finely chopped because it basically disappeared—still delicious.
I tried it but my onion wouldn’t soften. Maybe my pot was too hot? I also blended too aggressively and it foamed a bit. Not bad, just messy.
Five stars! easy and it tastes like restaurant soup. My whole kitchen smelled amazing while it simmered. Thanks!
Yesss! That “restaurant soup” vibe is the best compliment 😄 I love how the mushrooms really brown before simmering—so much flavor.
Sounds good, but I’m curious—do you blend it all the way smooth or keep it a little chunky? I tried one mushroom soup and it turned gluey 😅
So easy, like comfort food without the stress. I roasted the mushrooms first (because why not) and it tasted even richer. Garlic definitely smells amazing in this.
I tried something similar but I think I overdid the garlic and it got a bit bitter. Maybe next time I’ll roast the mushrooms first like you said. Still tasted good!
Yes! That’s exactly how I like soup—minimal fuss, maximum cozy. Roasting the mushrooms first sounds like a game-changer though 👀
This turned out super creamy and cozy. I sautéed the mushrooms a little longer until they were properly browned and it made a big difference. Great flavor!
I tried this and mine was creamy, but I think I blended it too long? It turned kinda thick and my mushrooms didn’t brown much. Still tasty though!
Yes!! Browning the mushrooms is the secret. I always cook them until they look a little caramelized too—way deeper flavor.
Made this tonight—so cozy! Browning the mushrooms first really boosts the flavor. I used half-and-half and it still turned out great. Will definitely make again.
Yes! Browning the mushrooms makes such a difference—love that you noticed it. Also great call on using half-and-half; I’m always worried it’ll be too thin but your results sound perfect. 🙌
The steps are simple, and that’s why I liked it. My mushrooms browned nicely, but I didn’t puree it super smooth (more rustic). Tasted great with toast.
I tried it but my soup came out kinda thin—maybe I didn’t reduce long enough? Also I didn’t have heavy cream so I used milk and it tasted… okay. Still, the mushroom browning sounds key.
Totally agree—the simplicity is the best part. I love when it’s not perfectly smooth either; it gives it that cozy, rustic vibe. Browning the mushrooms first really makes the flavor pop.
I’m skeptical about blending it all smooth—seems like it would turn bland. But honestly it came out creamy without being heavy. The garlic/onion combo is doing the heavy lifting.
This was… okay. The flavor felt a little flat until I added extra salt and pepper. Also, I didn’t have heavy cream so I used coconut cream and it changed the vibe.
I followed everything exactly and the soup came out smooth and creamy. My family went back for seconds, even the picky eater. The parsley garnish looks fancy too.
Just tried and it’s ok… coulda used more salt? Also I didn’t have immersion blender so I used a normal blender and it turned kinda foamy. Still ate it all tho. 😬
I was worried the cream would make it heavy, but it’s actually really well balanced. The immersion blending step makes it silky. Will make again.