Name: Easy Creamy Mushroom Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1 large onion, chopped (about 2 cups); 4 cloves garlic, minced; 24 ounces mushrooms, cleaned and sliced 1/2 inch thick (white button mushrooms recommended); Salt, to taste; Black pepper, to taste; 1-2 pinches cayenne pepper (optional); 1/4 cup all-purpose flour (or gluten-free flour alternative); 1/4 cup dry white wine; 4 cups low sodium vegetable broth or chicken broth; 1 tablespoon low sodium soy sauce; 1 tablespoon fresh thyme leaves

If you’re craving a comforting bowl of soup that feels like a warm hug on a chilly day, this Easy Creamy Mushroom Soup Recipe is going to become your new favorite. It’s rich and flavorful without being complicated, plus it’s dairy-free and totally satisfying. I first made this on a whim when I wanted something cozy yet light, and let me tell you, my whole family went crazy for it. Stick around, and I’ll walk you through everything you need to know so you can have this silky mushroom goodness in your bowl in under an hour.

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Why You’ll Love This Recipe

Super Simple Ingredients: You probably already have most of these in your kitchen, making it a no-fuss dinner solution.
Dairy-Free but Creamy: I love how this version skips the heavy cream but still delivers silky richness.
Flavor-Packed: The garlic, thyme, and a splash of white wine take the mushrooms to the next level.
Family Approved: Whether you’re cooking for picky kids or mushroom lovers, it pleases all palates.

A close-up image shows a spoon holding creamy mushroom soup above a light beige bowl filled with the same soup. The soup is thick and smooth with visible slices of mushrooms and small black pepper flakes scattered throughout. The mushrooms are soft with a light brown color, contrasting the creamy off-white soup base. The bowl is set on a white marbled surface with slices of light-colored bread partially visible in the background. The spoon has a dark handle and a metal scoop, lifting a generous amount of the soup with mushroom pieces clearly resting on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Easy Creamy Mushroom Soup Recipe works together to build deep, comforting flavor layers. A quick tip: use fresh, firm mushrooms for the best texture, and quality broth makes a huge difference, so don’t skip it!

Olive oil: Adds a fruity base note and helps brown the mushrooms nicely.
Butter: Gives richness and a creamy mouthfeel without dairy cream.
Onion: Sweetens the soup and forms the flavor base.
Garlic: Just the right kick to compliment earthy mushrooms.
Mushrooms: White button mushrooms are classic, but cremini or shiitake work great too.
Salt and pepper: Essential for seasoning; I recommend seasoning in stages for the best taste.
Cayenne pepper (optional): Adds just a tiny bit of warmth if you like a hint of spice.
Flour: Acts as a thickener, but you can substitute gluten-free options like tapioca starch if needed.
Dry white wine: This brightens the flavor and helps deglaze the pot to keep every bit of flavor.
Vegetable broth (or chicken broth): The liquid backbone of the soup, low sodium works best to control salt.
Soy sauce: Surprising but effective—for that umami boost without extra salt.
Fresh thyme: Its earthy aroma perfectly complements the mushrooms.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on the mood and what’s in my fridge. This Easy Creamy Mushroom Soup Recipe is super forgiving, so feel free to experiment and make it your own.

Make it creamier: When I want a richer soup, I add a splash of heavy cream or coconut cream at the end—it’s indulgent without being heavy.
Different mushrooms: Mixing wild mushrooms like porcini or chanterelles with button mushrooms adds depth and earthiness that’s amazing.
Gluten-free option: Swap the all-purpose flour for cornstarch or arrowroot powder slurry to keep it thick and smooth.
Spicy twist: Add a pinch more cayenne or some smoked paprika for a unique smoky heat that my friends love.

How to Make Easy Creamy Mushroom Soup Recipe

Step 1: Sauté Your Aromatics Perfectly

Start by melting your olive oil and butter over medium heat in a large pot. Add the chopped onions, stirring occasionally, and let them cook until they’re soft and translucent—about 5 minutes. Once your kitchen smells sweet with onion, toss in the minced garlic and sauté for just 30 seconds to release its fragrance, without burning it.

Step 2: Cook the Mushrooms Until Golden

Next, add your sliced mushrooms along with salt and pepper (and cayenne if you’re using it). Mushrooms release a lot of water, so stir them regularly and cook until the liquid evaporates and they start to brown, roughly 10 minutes. This browning creates deep flavor, so don’t rush this step—I’ve learned it makes all the difference.

Step 3: Thicken and Deglaze

Sprinkle the flour over the mushrooms and stir thoroughly to coat everything—the flour will help thicken the soup. Now, pour in the white wine and use your spoon to scrape up any browned bits stuck to the bottom of the pot; this is flavor gold. Let it cook a minute or two until the wine reduces slightly.

Step 4: Simmer the Soup to Blend Flavors

Pour in your broth, soy sauce, and fresh thyme. Bring everything to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 20 minutes, stirring occasionally to keep things from sticking. This slow simmer helps the flavors marry and softens the mushrooms even more.

Step 5: Blend and Finish

Carefully scoop out about two cups of the soup into a blender or mini food processor and puree until smooth. Then stir this back into the pot to give your soup that silky, creamy texture we all love—without using heavy cream. If you want it richer, this is where adding cream or coconut milk would happen.

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Pro Tips for Making Easy Creamy Mushroom Soup Recipe

Use Fresh Mushrooms: I’ve found fresh mushrooms with firm caps hold up better and brown more evenly, adding that perfect texture to your soup.
Don’t Skip Deglazing: That splash of white wine isn’t just for taste—it lifts all those caramelized bits off the pan, creating a deeper flavor base.
Control the Thickness: If your soup seems too thick after blending, simply stir in a little more broth to reach your ideal consistency.
Blend in Batches if Needed: Overfilling your blender can be messy—blend in smaller portions for easier handling and a silkier finish.

How to Serve Easy Creamy Mushroom Soup Recipe

A close-up view of a light tan creamy soup with small pieces of dark mushrooms and tiny green herb leaves floating on the surface, sprinkled with ground black pepper; the soup fills a white bowl, placed on a white marbled surface with a soft brown and white textured cloth under part of the bowl; next to the bowl, two slices of toasted bread with a golden crust rest on the surface, accompanied by a small sprig of fresh thyme; a spoon with a silver head and a black handle lies inside the bowl on the right side; photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or chives on top—that pop of green adds fresh color and a mild oniony flavor. Sometimes I drizzle a bit of truffle oil for an indulgent touch that really amps up the mushroom earthiness. A dollop of dairy-free sour cream or crème fraîche also works wonderfully if you want that extra creaminess in every bite.

Side Dishes

Crusty bread or warm garlic toast is my go-to for dipping, but I also love pairing this soup with a fresh simple salad when I want a light meal. For something heartier, grilled cheese sandwiches complement it perfectly and make a classic combo that never disappoints.

Creative Ways to Present

For dinner parties or special occasions, I like to serve the soup in mini bread bowls or hollowed-out small pumpkins—it looks impressive and keeps guests cozy. Another fun idea I tried was topping the soup with sautéed mushroom slices and crispy shallots for a textural contrast that everyone raved about!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it usually keeps beautifully for about 3 to 4 days. When reheating, I recommend warming gently on the stovetop over low heat while stirring occasionally to prevent it from sticking or separating.

Freezing

I’ve frozen this soup successfully—just cool it completely first, then portion it into freezer-safe containers. It lasts nicely for up to 3 months. When thawing, defrost overnight in the fridge, then reheat slowly. I’ve noticed texture stays pretty good since it’s thickened with flour instead of cream.

Reheating

To reheat, I prefer using a low simmer on the stove because it warms evenly and gives you control over the texture. Avoid microwaving if possible, as soups like this can sometimes separate or get watery. If it looks too thick, just stir in a small splash of broth or water to loosen it up.

FAQs

Can I use other types of mushrooms in this Easy Creamy Mushroom Soup Recipe?

Absolutely! While white button mushrooms are my go-to for their mild flavor and availability, you can mix in cremini, shiitake, or even wild mushrooms like chanterelles for more complex earthy notes. Just be sure to clean them well and slice evenly for consistent cooking.
Is this soup really dairy-free if it’s creamy?

Yes! The creaminess comes from the combination of butter, olive oil, and the blending technique that makes the mushroom and broth mixture velvety smooth. I leave out heavy cream in this version, making it lighter but still deliciously rich.
Can I make this soup gluten-free?

Definitely! Just swap the all-purpose flour with a gluten-free thickener like cornstarch, tapioca starch, or arrowroot powder. Mix it with a bit of cold water to make a slurry before adding to the soup to avoid lumps.
What if I don’t have white wine—can I skip it?

If you don’t have white wine on hand, you can substitute with a splash of apple cider vinegar or lemon juice, but use sparingly to avoid overpowering the soup. Alternatively, just skip it and add a bit more broth—flavor will still be great!
How long does this soup keep after cooking?

Stored properly in the fridge, this soup stays fresh for about 3 to 4 days. If you want to keep it longer, freezing is your best bet, and just thaw it when you’re ready to enjoy.

Final Thoughts

I absolutely love how this Easy Creamy Mushroom Soup Recipe can turn a simple mushroom into a soul-warming bowl of comfort food. It’s the kind of dish I feel proud to serve any day of the week—quick enough for a weeknight, elegant enough to impress guests. Seriously, once you try it, you’ll find yourself reaching for it time and again when you want something hearty, cozy, and bursting with flavor. Give it a go—I’m betting this will become your go-to mushroom soup too.