This Creamy Mushroom Soup is rich, hearty, and made from scratch in under 30 minutes. With tender mushrooms, fresh thyme, and a touch of cream, it’s the perfect cozy bowl of comfort that’s far better than anything from a can.

Why You’ll Love This Recipe

This soup is loaded with savory umami flavor and takes minimal time and effort to prepare. It uses fresh ingredients and delivers a velvety, satisfying texture without being overly heavy. Perfect as a starter or a light main course, it’s a go-to comfort meal for any season.

Creamy Mushroom Soup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons unsalted butter
1 tablespoon oil
1 onion, diced
5 cloves garlic, minced
1 1/2 pounds fresh brown mushrooms, diced
4 teaspoons chopped thyme, divided
1/4 cup all-purpose flour
5 cups low-sodium chicken broth or stock
1–2 teaspoons salt, to taste
1/2–1 teaspoon cracked black pepper, to taste
1/2 cup heavy cream or half and half (or evaporated milk)
Chopped fresh parsley and thyme, for serving

directions

In a large pot, heat butter and oil over medium-high heat until melted.
Add diced onion and sauté for 2–3 minutes until softened. Stir in garlic and cook for another minute until fragrant.
Add the diced mushrooms and 2 teaspoons of chopped thyme. Cook for about 5 minutes until softened and slightly browned.
Sprinkle in the flour and stir well. Cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce to low-medium heat.
Season with salt and pepper to taste. Cover and let simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Stir in the heavy cream. Reduce heat to low and let simmer gently—do not boil.
Adjust seasoning as needed. Finish with chopped parsley and the remaining thyme.
Serve warm with extra herbs sprinkled on top.

Servings and timing

This recipe serves 4.

Prep Time: 3 minutes
Cooking Time: 25 minutes
Total Time: 28 minutes
Calories: Approximately 285 kcal per serving

Variations

Vegetarian Version: Use vegetable broth instead of chicken stock.
Chunky or Smooth: Leave the soup chunky or blend part of it for a creamier consistency.
Add Protein: Stir in cooked chicken or white beans for extra protein.
Mushroom Mix: Use a variety of mushrooms like cremini, shiitake, or portobello.
Lighter Option: Use evaporated milk or half and half instead of cream.

storage/reheating

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

To reheat, warm over medium-low heat on the stove or microwave in short bursts, stirring between intervals. Do not boil after adding cream.

FAQs

Can I freeze this soup?

It’s best fresh, but you can freeze it before adding the cream. Add cream after thawing and reheating.

Can I use white mushrooms instead of brown?

Yes, white button mushrooms work, though brown mushrooms provide deeper flavor.

How do I make it dairy-free?

Use plant-based butter and cream alternatives like coconut cream or oat milk.

Can I make this in advance?

Absolutely. The flavors deepen as it sits, making it even better the next day.

Is this soup gluten-free?

Use a gluten-free flour or cornstarch slurry instead of all-purpose flour.

What herbs can I substitute for thyme?

Rosemary or sage can be used, but use sparingly as they are more pungent.

What can I serve with mushroom soup?

Crusty bread, garlic toast, or a simple green salad pair well.

Can I add cheese?

Yes, a sprinkle of Parmesan or Gruyere on top adds extra richness.

How do I make the soup thicker?

Simmer longer uncovered or add a cornstarch slurry.

Can I use a hand blender?

Yes, use it for a few pulses if you want partial blending without losing texture.

Conclusion

Creamy Mushroom Soup is a comforting, homemade classic that’s both easy to make and incredibly flavorful. Whether enjoyed as a light lunch or a dinner starter, it’s a warm bowl of satisfaction that comes together in under 30 minutes.

Jessica