Homemade Creamy Mushroom Soup

This Homemade Creamy Mushroom Soup is a delicious herb-infused soup with fresh mushrooms and cream.

Creamy mushroom soup is the perfect way to usher in the winter season that is just ahead. Although I like making this soup year round as it is not overly filling so eating this in the springtime when we are craving lighter meals is still acceptable. The velvety flavors of the broth and mushrooms cooked with herbs make for a delicious bowl of soup. 

Now this is not a homemade version of cream of mushroom soup but rather an amazing recipe that is good enough for special occasions and simple enough to make any night of the week. As far as delicious soups go this one is a favorite around here. 

For best results allow the mushrooms to fully cook before adding in the stock and cream. This helps the sliced mushrooms, herbs, and garlic develop their flavor in the pot. This soup is substantial enough to serve alone however, a little bread never hurt. I like serving my sourdough focaccia or slices of this sourdough boule alongside it. 

Creamy Mushroom Soup Is…

• A creamy soup with an earthy flavor.
• The perfect soup for mushroom lovers.
• A flavorful soup perfect for chilly days. 
• Hearty enough to be a main dish.
• Made with simple ingredients and a variety of mushrooms. 

Ingredients

Mushrooms- you can use a blend of mushrooms if you like. I use Portobello’s, baby Bella’s, white button mushrooms or cremini mushrooms for this soup. 

Cream- use heavy cream, not milk. Heavy cream creates a nice silky texture to the soup. 

Herbs- I use a blend of fresh rosemary and dried thyme to flavor the soup. You can use fresh thyme if you prefer using fresh herbs over dried.

​Garlic- use a large garlic clove. 

Flour- use all-purpose flour, it works nicely to coat the mushrooms and thicken the soup. 

Olive Oil- I use extra virgin olive oil but pure olive oil or avocado oil work nicely for sautéing. 

​Stock- you can use either chicken stock, chicken broth or vegetable stock for this soup. 

Seasoning- I use sea salt and freshly cracked black pepper. Kosher salt or Himalayan salt are also great to use. 

Directions

In a large stock pot, on medium heat, add the olive oil and begin sautéing mushrooms. Sprinkle in the rosemary, thyme, sea salt, garlic, and cracked black pepper.

Allow the mushrooms to cook into a browned state (as pictured), once there, sprinkle the flour and stir it about to coat the mushrooms evenly in the flour.

Next, slowly pour in about a cup of stock while whisking to move the liquid around the pot as it thickens.

Then allow it to simmer as you slowly add the remaining stock being careful not to add too much at once. You want the liquid to be on the thicker side not watery.

When the stock has been completely added, allow it to simmer for about 3-4 minutes with the lid off. Pour in the cream, stir and then give it a taste.

You’ll want to add any additional salt and pepper if desired. Remove from heat and serve.

Cooking Notes

• Be sure to slowly add the wine and stock to allow it to properly thicken. Whisky or stir while doing so. Pouring it all in at once will result in a watery soup.
• Use fresh, not canned mushrooms. I use Portobello, baby Bella, button mushrooms, and cremini for this soup.
• If you would like the soup to be completely blended without the chunks of mushrooms, you can use an immersion blender to blend down the mushrooms.

FAQ

What type of mushrooms works best for this soup?

Most grocery store varieties will be sufficient for this soup. However, to be more precise, I go for the Portobello’s, baby Bella’s, and even button mushrooms for this. I find they work incredibly well for this recipe and they are easy to find in most grocery stores.

Can this recipe be doubled?

Yes! I have doubled this recipe without issue for larger parties many times. You just have to make sure you have a large enough stock pot to cook the mushrooms properly.

Can I use dried rosemary?

Yes, you can sub out the fresh rosemary for dried. I do recommend trying it with the fresh at some point. Keep in mind when subbing out dried for fresh that dried is much stronger flavor. A general rule of thumb is for every 1 part dried, you would use 3 parts fresh. One tsp of dried rosemary would be sufficient here.

Can this soup be made ahead of time before serving?

Yes, the Homemade Cream of Mushroom Soup reheats well. I have found that even when I put it in the fridge, the soup warms right back up just fine in a stock pot. You can add a bit more stock or cream to the pot when reheating if you find the soup too thick. But once heated it should be the proper thickness.

How To Store

Store leftover mushroom soup in an airtight container in the fridge. The soup will keep for up to 4 days. Let the soup cool completely before placing it in the fridge. To reheat the soup the next day, place the soup back in a pot and heat it over medium heat. You can add more stock to help thin it back out. 

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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• Tortellini Soup
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!