Every spoonful of this Creamy Mushroom Soup is warm and comforting. Made with sauteed mushrooms, hearty vegetables, savory herbs, and heavy cream, it’s the best meal to enjoy on a cold day.
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Soup season is my favorite! There’s nothing better than curling up with a big bowl of Ukrainian Red Borscht when the snow is falling or a cold wind is blowing. It’s why I’m such a huge fan of this Creamy Mushroom Soup!
Easy, earthy, and creamy, there’s not much you won’t love about this mushroom soup recipe. Each batch is filled with layers of fresh vegetables and herbs, along with savory chicken stock and Yukon Gold potatoes. This rich and creamy soup was made to be enjoyed with crusty bread for dunking and a warm drink on the side.
It’s versatile too! Make the creamy soup with any kind of mushroom you love, mix up the veggies, or make a few easy substitutions for a delicious Meatless Monday or vegan dinner. It’s a true crowd pleaser!
Mushroom soup ingredients
- Mushrooms – I used a mix of baby bella and chanterelle mushrooms. Use the mushrooms you like, whether it’s cremini, portobello, oyster, shiitake, or a mix of them all!
- Potatoes – Yukon Gold potatoes are buttery and starchy, giving you an extra cozy soup.
- Veggies – Basic soup veggies, like onion, carrots, celery, and garlic, will give the mushroom soup a great baseline of flavor.
- Herbs and seasonings – Fresh thyme, dried oregano, smoked paprika, and bay leaves help this earthy soup taste extra savory. Fresh herbs will infuse absolutely delicious flavors into the finished soup but you can use dried if that’s all you have at home.
- Chicken stock – This pairs really well with the mushrooms and herbs. For vegetarian mushroom soup, replace this with vegetable stock.
- Heavy cream – This is the best choice to create a rich and luscious cream of mushroom soup. If you’d rather make the mushroom soup without cream, swap it for coconut milk (as a dairy free option), light cream, half and half, or whole milk instead.
- Cornstarch – Mixed with the cream to help thicken the soup.
How to make creamy mushroom soup
Once the mushrooms are soft and brown, they’re added to a savory mix of herbs, chicken broth, and cream. The finished soup is ready in just under 1 hour and is deliciously creamy and luscious!
- Cook the mushrooms.
Melt some butter in a large pan over medium-high heat. Add the sliced mushrooms and cook until they are soft and golden brown.
- Cook the potatoes.
While you wait for the mushrooms, cook the potatoes in a large soup pot over medium heat with butter. Once they’re starting to soften, add more butter, olive oil, onion, garlic, celery, and carrots.
- Simmer the soup.
Stir some of the seasonings and salt in with the veggie mix before pouring the chicken stock over top. Stir in the mushrooms, bay leaves, and thyme. Turn down the heat and let the soup simmer for about 10 minutes.
- Make the cornstarch slurry.
In a small bowl, whisk the cornstarch and 2 tablespoons of heavy cream together.
- Finish the soup and serve.
When the soup is done simmering, stir the rest of the cream and cornstarch slurry into the pot. Let it heat for a few minutes, then remove the bay leaves and thyme stems. Serve in bowls with fresh dill on top and bread on the side.
Helpful tips and FAQs
- Feel free to puree the soup using a handheld or regular blender if you like it smooth.
- For some added brightness, you can add a splash of lemon juice or white wine to the soup pot while the potatoes and vegetables are cooking.
- If it isn’t filling enough for you, you can add ground turkey, white beans, Italian sausage, or pre-cooked shredded chicken into the mushroom soup.
- Add some toppings to each bowl if you’d like! Croutons, crispy bacon, or fresh dill would be delicious.
Yes! Just use vegetable broth instead of chicken broth and coconut milk instead of heavy cream to make vegetarian mushroom soup.
Crusty bread is a must on the side of this comforting soup. Crackers are delicious too, as well as focaccia, roasted cauliflower, and a caesar salad. It would also make for a hearty and delicious appetizer before the chicken and gnocchi hit the table!
Simply store the leftovers in an airtight container in the fridge for 3 to 4 days.
I don’t recommend freezing cream of mushroom soup because once the dairy is frozen, it’s never quite as good once it’s thawed.
Hungry for more comforting soups and stews?
- Instant Pot Chicken Noodle Soup
- Keto Cauliflower Soup
- Sausage Tortellini Soup
- 30-Minute Turkey Quinoa Chili
Did you try this Creamy Mushroom Soup? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Creamy Mushroom Soup
Ingredients
- 1 lb baby bella mushrooms thinly sliced
- ½ lb chanterelle mushrooms thinly sliced
- 8 tablespoons unsalted butter divided
- 5 yukon gold potatoes cubes into ¼ inch pieces
- 5 tablespoons olive oil divided
- 1 sweet onion finely chopped
- 2 carrots peeled and shredded
- 2 celery finely chopped
- 6 cloves garlic minced
- 6 sprigs fresh thyme
- 2 tablespoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 4 cups chicken stock
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons cornstarch
Instructions
- In a large pan, sauté mushrooms with 2 tablespoons of butter and 2 teaspoons of kosher salt on medium-high heat. Making sure the mushrooms are nicely browned. Cook for about 7-10 minutes.
- While the mushrooms sauté, Cook the potatoes in a heavy bottom pot with olive oil and 2 tablespoons of butter. Cook uncovered on medium heat for 10 minutes. Stir often.
- After 10 minutes, add 2 more tablespoons of butter and 3 tablespoons of olive oil, onion, garlic, celery and carrots to the same pot as the potatoes. Sauté together for an additional 5 minutes on medium heat. Add 1 tablespoon of salt and seasonings. Mix to combine.
- Add chicken stock, mushrooms, bay leaves and thyme to the pot. Adjust salt if needed. Bring to a boil, turn down heat to low and let it simmer for 10 minutes, uncovered.
- Add cornstarch and 2 tablespoons of the heavy cream in a small bowl, whisk to create a slurry. Add to the rest of the cream and then add to the pot of soup. Mix well to combine. Cook for an additional 5 minutes for the soup to thicken. Turn off the heat, remove bay leaves and thyme stems.
- Add to a bowl, top with fresh dill and serve with crusty bread.
Cat
I made this yesterday and it was so delicious!! I added white beans for a little more protein and had some bread on the side. It was perfect and I can’t wait to eat the leftovers!! Thank you Lena for sharing.
Tonya
Made this over the weekend and added leftover turkey, it was delicious 😋 Thank you Lena for sharing yummy recipes with us!
Ellie
So yummy 🤤
Lena
So easy to make and it is so good.
Lynda
This is a tasty soup, but no way this only takes 45 minutes! Might save time with canned diced potatoes and frozen mirepoix.
Elena
I actually timed myself and it took me 50 mins to make this. From scratch,peeling and cutting everything
lena
I like to prep the potatoes first and while they are cooking, I prep the rest and cook along, by the time the potatoes are done everything else is prepped and mushrooms are cooking. So timing is correct on my end. I mean give or take a few minutes more if your chopping skills are on a beginner level. But the soup is delicious and if it takes you a bit longer, the results are amazing. So please do give it a try.