This Creamy Mushroom Soup is rich and creamy, with the earthy flavor of mushroom, savory flavors of garlic and onion, combined with the silkiness of heavy cream and a hint of white wine. It is loaded with flavor, but incredibly easy to make.
Ingredients in Creamy Mushroom Soup
Ingredient Notes
- Cremini Mushrooms - For this creamy mushroom soup, I used cremini mushrooms as they are readily available and add great flavor. You can use any of your favorite mushrooms, or a mix of multiple types of mushrooms. (Try this Creamy Roasted Garlic and Mushroom Soup with Bacon)
- Chicken Stock - Both chicken and beef stock will work great with this recipe. You can even use vegetable stock. (Try some of these other delicious soup recipes)
- Garlic and onion - Garlic and onion are a must. Alliums add so much flavor to any dish.
- White Wine - The white wine enhances and intensifies the flavor of this cream of mushroom soup. But don't worry, the alcohol content cooks off. You can omit it or substitute it with extra stock. (I get all my wines here)
- Flour - The flour in this mushroom soup is used to thicken it and give it body. For a gluten free variation, you can omit the flour, add some extra heavy cream and let the soup simmer for longer to allow time to reduce and thicken.
- Heavy Cream - The heavy cream gives this soup a creamy, silky texture. You can also use half and half.
How to make Cream of Mushroom Soup
Step by step instructions
STEP 1: Heat the butter and olive oil in a large dutch oven over medium heat. Once the butter is melted, add the onions and sauté until they are tender and translucent.
STEP 2: Add the garlic, bay leaves, salt and pepper. Cook until the garlic is fragrant. Deglaze the pan with the white wine, scraping up and mixing in any bits that are stuck to the bottom.
STEP 3: Add the mushrooms and the thyme and cook until the mushrooms are tender and have released their liquid.
STEP 4: Whisk the flour into ½ cup of the chicken stock to make a slurry. Whisk until there are no clumps. Mix the flour slurry in with the mushrooms.
STEP 5: Add the remaining chicken stock to the pan, increase the heat to medium-high and bring to a boil. Then reduce the heat to low and allow to simmer for 15 minutes.
STEP 6: Mix in the heavy cream and let simmer for 10 additional minutes.
Recipe Tips and Variations
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this in a saucepan on the stove and adding a little extra cream to help bring it back to life.
- Add Bacon: This is delicious garnished with some crispy smoky bacon.
- Make it loaded: Load it up with cheese, sour cream, bacon, and green onions on top. (Try this Bacon Cheeseburger Soup)
- Make it low carb: To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken. (Try this Spinach and Artichoke Dip Chicken Soup)
- Make it vegetarian: To make this a vegetarian cream of mushroom soup, simply swap out the chicken stock for vegetable stock. (Try this Roasted Red Pepper, Tomato, and Smoked Gouda Bisque)
- Go wild: Use a mix of all of your favorite wild edible mushrooms.
- Add some crunch: This creamy mushroom soup is delicious with some crunchy Garlic Parmesan Croutons on top.
Frequently Asked Questions
For a dairy free version, substitute the heavy cream with full fat coconut milk.
To make mushroom soup whole30 compliant, simply omit the flour and wine, swap the heavy cream out for coconut milk, and swap the butter for ghee or butter flavored coconut oil.
To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken.
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Creamy Mushroom Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Creamy Mushroom Soup is rich and creamy, with the earthy flavors of mushrooms, savory flavors of garlic and onions, combined with the silkiness of heavy cream and a hint of white wine. It is loaded with flavor, but incredibly easy to make.
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- ½ cup white wine (I use this wine)
- 1 pound cremini mushrooms, thinly sliced
- 1 sprig fresh thyme
- 4 cups chicken stock, divided
- ¼ cup all-purpose flour, optional (see recipe notes)
- 1 cup heavy cream
Instructions
- Heat the butter and olive oil in a large dutch oven over medium heat. Once the butter is melted, add the onions and sauté until they are tender and translucent.
- Add the garlic, bay leaves, salt and pepper. Cook until the garlic is fragrant.
- Deglaze the pan with the white wine, scraping up and mixing in any bits that are stuck to the bottom.
- Add the mushrooms and the thyme and cook until the mushrooms are tender and have released their liquid.
- Whisk the flour into ½ cup of the chicken stock to make a slurry. Whisk until there are no clumps. Mix the flour slurry in with the mushrooms.
- Add the remaining chicken stock to the pan, increase the heat to medium-high and bring to a boil. Then reduce the heat to low and allow to simmer for 15 minutes.
- Mix in the heavy cream and let simmer for 10 additional minutes.
Notes
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this in a saucepan on the stove and adding a little extra cream to help bring it back to life.
- Add Bacon: This is delicious garnished with some crispy smoky bacon.
- Make it loaded: Load it up with cheese, sour cream, bacon, and green onions on top.
- Make it low carb: To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken.
- Make it vegetarian: To make this a vegetarian cream of mushroom soup, simply swap out the chicken stock for vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup Recipes
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
Sue Clairmont says
Made Kyndra's Creamy Mushroom Soup tonight. So warm and satisfying. Hits all the right notes. Meaty mushrooms, sweet garlic, savory thyme, aromatic Bay, and rich cream. Thickened with Cream Cheese instead of extra Heavy Cream or flour. Thank you #HungryFoodieBlog for providing excellent recipes with tweaks that suit so many diets. Served this with a Crustless Spinach and Bacon Quiche. #GlutenFree #Celiac #Keto #PeaceLoveAndLowCarb
Chaundra says
This recipe is absolutely delicious, I did just a few modifications. I doubled the recipe, added 3 Tbsp of tapioca flour to 1/2 cup chicken broth instead of flour. And 1/2 cup of kite hill almond milk plain yogurt instead of heavy cream. My family loved it!
Renee Nevitt says
Is there something I can substitute for the wine or will it be okay if I just leave it out?
Kyndra Holley says
You can just add extra stock or leave it out and it will still turn out great
Jennifer Adams says
Mushroom soup is my all-time favorite and this is one of the best I've had. I used a few different type of mushrooms and then topped it with parmesan and parsley for serving. Delicious
Jennifer Goergen says
This is absolutely delicious. Used Sherry for the wine and increased the mushrooms (I love mushrooms).
Rachel says
This was phenomenal! My husband who is not a big fan of mushrooms, finished every spoonful in his bowl and even complimented the rich flavor. When I make it again, I’ll back off the salt a bit, but otherwise perfect!
Charlene H. says
Delicious and easy to make! Will definitely make again!
Brenna says
Amazing soup! Like a few others, I tossed in more mushrooms and used dry sherry. Additionally, I cooked some pancetta and added it with the cream instead of finishing with bacon. I spooned a bit of sour cream with a sprinkle of gruyere, and OH! Best cream of mushroom soup ever!! Thanks so much for the inspiration!!
Barbara says
As a kid, I liked everything from liver to lima beans! Everything, that is, except mushroom soup. I did like mushrooms, though...strange. Anyway, last year, I decided that I wanted to grow mushrooms. When they flush, you get tons! Because of this and because I have started a food forest and will be inundated with fruit, asparagus, etc., I decided to get ahead of it and purchase a freeze-dryer. The mushrooms I have are wine caps, and when cooked, they exude a lot of moisture, so before freeze-drying, I will saute them, both for flavor and to lessen the bulk--my huge bread bowl full shrinks down to a large wok amount. Anyway, after freeze drying, I whiz them in my food processor to shrink them even further so I don't have 50 mason jars filled with dry mushrooms. It creates lots of powder, but there are still lots of bits of mushrooms making it perfect for soups and additions into anything. The powder helps to thicken it like mushroom soup should be and I can get away with just the chicken broth and cream for a perfect consistency. As an adult, I have a whole new appreciation for mushroom soup! I love the idea of cream cheese and a few of the other suggestions--I have some of that freeze-dried, too!