Creamy Mushroom Soup
Published on February 16, 2026
Quick Summary
This Creamy Mushroom Soup is rich, velvety, and packed with deep mushroom flavor. Made with cremini mushrooms, fresh thyme, white wine, and a splash of cream, this homemade mushroom soup is savory, comforting, and surprisingly easy to make. It’s the perfect cozy dinner, elegant starter, or make-ahead soup for entertaining.
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My Favorite Creamy Mushroom Soup (Rich, Cozy & Easy)
There’s something about a pot of creamy mushroom soup simmering on the stove that instantly makes the kitchen feel warm and inviting. It’s cozy, comforting, and smells absolutely incredible. This is one of those recipes that feels fancy enough for a dinner party, but it’s simple enough to make on a regular weeknight when you’re craving something warm and satisfying.
I’ve tested this recipe over and over to get the flavor just right. The secret is building layers, softening the onions until they’re sweet and tender, browning the mushrooms deeply so they develop rich flavor (don’t rush that step!), and deglazing the pan with white wine to capture every bit of goodness. Then I partially blend the soup so it’s perfectly creamy while still leaving some hearty mushroom texture. A splash of lemon at the end keeps everything bright and balanced.
This soup fits just about any occasion. I love serving it with crusty bread and a simple green salad for an easy vegetarian dinner, but it’s also elegant enough to serve as a starter for holiday meals or when friends come over. It reheats beautifully, so it’s great for meal prep, too. However you serve it, this creamy soup always feels special, and once you try it, I think it’ll become a favorite in your kitchen, too.
Ingredients (with Helpful Notes)
- Olive oil + salted butter: Using both gives you flavor and a higher cooking temperature so the onions and mushrooms sauté beautifully.
- Yellow onion: Adds natural sweetness and depth. Dice it evenly so it cooks uniformly.
- Cremini mushrooms: Also called baby bella mushrooms. They have a deeper, richer flavor than white button mushrooms. Slice them evenly so they cook at the same rate.
- Garlic: Fresh garlic is best. Add it after the mushrooms brown to prevent burning.
- Dry white wine: Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they can make the soup taste off-balance. If you prefer not to cook with wine, you can substitute additional vegetable broth plus a squeeze of fresh lemon juice to mimic the acidity.
- All-purpose flour: Helps thicken the soup and create a creamy texture without needing excessive cream.
- Vegetable broth: Keeps the soup vegetarian and enhances the savory flavor.
- Tamari (or lite soy sauce): A secret ingredient! It deepens the umami flavor without making the soup taste like soy sauce.
- Fresh thyme: Earthy and aromatic—fresh is best here.
- Bay leaf: Adds subtle background flavor while simmering.
- Paprika: Brings warmth and a hint of smokiness.
- Whole milk or heavy cream: Use milk for a lighter soup, heavy cream for extra richness.
- Greek yogurt (or sour cream): Adds creaminess with a slight tang and balances the richness.
- Fresh lemon juice: Brightens the soup and enhances all the flavors.
- Optional garnish: Extra sautéed mushrooms and fresh parsley make it feel restaurant-worthy.
Tips for Making the Best Creamy Mushroom Soup
- Don’t crowd the mushrooms. Let them brown properly so they develop deep flavor instead of steaming.
- Cook off the mushroom liquid. Wait until most of it evaporates before moving on.
- Scrape the pan when adding wine. Those browned bits are packed with flavor.
- Stir constantly when adding broth to the flour mixture. This prevents lumps and ensures a smooth base.
- Partially blend the soup. Blending about half creates a creamy base while leaving some mushrooms chunky for texture.
- Lower the heat before adding milk or cream. Stir it in gently and don’t let the soup boil afterward to prevent curdling.
- Temper the Greek yogurt or sour cream. Use room temperature Greek yogurt or sour cream. You can also mix it with a spoonful of warm soup first, then stir it into the pot for a smooth finish.
- Adjust at the end. Taste before serving and add extra salt, pepper, or lemon if needed.
How to Store
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without the milk and yogurt for best results. Add dairy when reheating. Freeze for up to 2 months.
Creamy Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large yellow onion
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1/4 cup all-purpose flour
- 2 1/2 cups vegetable broth
- 2 tablespoons Tamari or lite soy sauce
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup whole milk or heavy cream
- 1/3 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped Italian parsley
- Optional garnish: extra sautéed mushrooms and fresh thyme or parsley
Instructions
- Sauté the onion: Heat olive oil and butter over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes.
- Mushrooms: Add sliced mushrooms and cook until most of their liquid evaporates and they’re nicely browned, 8–10 minutes. Add the garlic and sauté 1–2 minutes until fragrant (don’t let it burn).
- Deglaze: Add white wine, scraping up any browned bits.
- Thickening: Sprinkle flour over the mushrooms and onion, cook 1 to 2 minutes, then slowly add broth while stirring constantly to avoid lumps.
- Simmer: Add Tamari (or soy sauce), thyme, bay leaf, paprika, salt, and pepper. Simmer 15 minutes to meld flavors.
- Blend: Remove bay leaf. Use an immersion blender to partially blend the soup, blend about half of it to create a creamy base while leaving some mushrooms whole and chunky. This naturally thickens the soup and gives it a silky texture. If you don’t have an immersion blender you can carefully transfer about half of the soup to a regular blender, puree it, then return it to the pot. Make sure it’s cool enough or blend in batches to avoid splatters.
- Finish: Stir in milk (or heavy cream), yogurt (or sour cream), lemon juice, and parsley. Taste and adjust seasoning, if necessary.
- Serve: Ladle the soup into bowls and garnish with a few sautéed mushrooms and fresh herbs, if desired. Serve warm.
Nutrition
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