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a bowl of mushrooms soup, garnished with fresh thyme and served with bread

Creamy Mushroom Soup

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5 from 7 reviews

  • Author: Kyndra Holley
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


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. 


  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup white wine (I use this wine)
  • 1 pound cremini mushrooms, thinly sliced 
  • 1 sprig fresh thyme
  • 4 cups chicken stock, divided
  • 1/4 cup all-purpose flour, optional (see recipe notes)
  • 1 cup heavy cream


  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. 
  2. Add the garlic, bay leaves, salt and pepper. Cook until the garlic is fragrant. 
  3. Deglaze the pan with the white wine, scraping up and mixing in any bits that are stuck to the bottom. 
  4. Add the mushrooms and the thyme and cook until the mushrooms are tender and have released their liquid.
  5. Whisk the flour into 1/2 cup of the chicken stock to make a slurry. Whisk until there are no clumps. Mix the flour slurry in with the mushrooms.
  6. 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. 
  7. Mix in the heavy cream and let simmer for 10 additional minutes. 


  • 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 1/4 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


  • Serving Size: 1 cup