Creamy Mushroom Soup

Posted: October 16, 2026 by lena gladstone | Updated: October 26, 2026

This Creamy Mushroom Soup is everything I want in a cozy homemade meal. The combination of baby bella and chanterelle mushrooms gives it a deep, earthy flavor, while the potatoes and cream make it thick and hearty. It’s the kind of soup I could eat all winter long.

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white bowl filled with an orange mushroom soup.

Why This Recipe Works

I love making this Creamy Mushroom Soup when the weather gets chilly. It’s hearty, full of earthy mushroom flavor, and so comforting!

Rich Mushroom Flavor: Baby bella and chanterelle mushrooms are sautéed in butter until golden brown, bringing out their deep, savory flavor. I love this combination, just like in my Cream of Mushroom Chicken.
Thick and Creamy Texture: Heavy cream and a little cornstarch create a rich, velvety broth without needing to blend anything. You still get plenty of tender mushrooms and potatoes in every spoonful.
Loaded with Vegetables: Yukon Gold potatoes, sweet onions, carrots, and celery make this soup extra hearty and filling. It’s a great way to turn simple vegetables into a satisfying meal.
Easy to Customize: You can use your favorite mushrooms, swap in different vegetables, or replace the chicken stock with vegetable broth. I love how easy it is to adjust this recipe with what I have on hand.
Perfect for Cozy Nights: This soup is warm, filling, and perfect for cold evenings, just like my Creamy Chicken and Rice Soup. I love serving it with fresh dill and crusty bread for dipping.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

Various white bowls filled with raw vegetables, herbs, oil, and cream.

Ingredients

Baby Bella Mushrooms – These mushrooms have a rich, earthy flavor and meaty texture that makes the soup hearty and satisfying. You can substitute cremini or white button mushrooms.
Chanterelle Mushrooms – I love using chanterelles for their delicate, slightly nutty flavor. They add extra depth to the soup, but shiitake, oyster, or more baby bella mushrooms work well too.
Yukon Gold Potatoes – These potatoes have a naturally buttery flavor and creamy texture. They hold their shape nicely while cooking and make the soup extra hearty. Red potatoes are a great substitute.
Carrots – Shredded carrots add natural sweetness, color, and extra texture. Shredding them helps them soften quickly as the soup cooks.
Celery – Brings a subtle savory flavor and freshness that complements the mushrooms and other vegetables.
Garlic – Freshly minced garlic adds a delicious savory aroma and plenty of flavor. I recommend using fresh garlic for the best results.
Seasonings – Kosher salt, dried oregano, and smoked paprika add warmth, savory flavor, and a subtle smokiness. Adjust the salt to taste, especially if your stock is already seasoned.
Chicken Stock – Creates a rich, savory base that brings all the ingredients together. I recommend using a good-quality stock, but vegetable broth works perfectly for a vegetarian version.
Bay Leaves – Add a subtle herbal flavor as the soup simmers. Remember to remove them before serving.
Heavy Cream – Gives the soup its rich, smooth, and creamy consistency. You can use half-and-half for a lighter option or unsweetened oat cream for a dairy-free alternative.
Cornstarch – Helps thicken the soup and gives the broth a velvety texture. Whisk it with a little cream before adding it to prevent lumps.
Crusty Bread – Perfect for serving alongside the soup and soaking up every last bit of the creamy broth.

For full list of ingredients and instructions, see recipe card below.

Instructions

Brown the mushrooms: Sauté the mushrooms with 2 tablespoons butter and 2 teaspoons salt over medium-high heat for 7–10 minutes. Set aside.
Cook the potatoes: Heat 2 tablespoons each of olive oil and butter in a heavy-bottomed pot. Add the potatoes and cook for 10 minutes, stirring often.

Sauté the vegetables: Add 2 tablespoons butter, 3 tablespoons olive oil, onion, garlic, celery, and carrots. Cook for 5 minutes, then stir in the salt, oregano, and paprika.
Simmer the soup: Add the stock, mushrooms, bay leaves, and thyme. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes.

Make it creamy: Whisk the cornstarch with 2 tablespoons cream, then combine with the remaining cream. Stir into the soup and cook for 5 minutes, until thickened. Remove the bay leaves and thyme stems.
Serve: Ladle into bowls, garnish with fresh dill, and serve with crusty bread.

For full list of ingredients and instructions, see recipe card below.

orange mushroom and herb soup in a white bowl.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Mushroom Options: I love using baby bella and chanterelle mushrooms, but cremini, shiitake, oyster, or white button mushrooms work just as well. You can mix different varieties or use whatever mushrooms you have on hand.
Add More Vegetables: Try adding baby spinach, chopped kale, leeks, or peas for extra vegetables. I like stirring leafy greens into the soup during the last few minutes of cooking.
Protein Options: Add shredded rotisserie chicken, cooked sausage, or crispy bacon for a heartier meal. You can also stir in white beans for a vegetarian option.

What to Serve with Creamy Mushroom Soup

Breads And Biscuits

For a cozy bowl of creamy mushroom soup, we love serving Parker House Rolls or Cheesy Garlic Pull Apart Bread. Both are buttery, soft, and perfect for soaking up every last spoonful of the rich, savory broth.
If we’re craving something extra comforting, Cheddar Bay Biscuits and Pan Con Tomate (Spanish Tomato Bread) are delicious options. T

Main Dishes

For a hearty family dinner, we love pairing this mushroom soup with Spatchcock Oven Roasted Chicken or Marinated Skirt Steak. The juicy meat and savory seasonings complement the earthy mushrooms and fresh thyme.
If we’re planning something a little more special, Herbed Prime Rib Roast With Horseradish and Oven Baked Salmon With Tangy Gremolata Sauce make wonderful additions.

womans hands holding a white bowl filled with orange mushroom and herb soup.

FAQs

What are the best mushrooms for creamy mushroom soup?

I love using a combination of baby bella and chanterelle mushrooms because they add a rich, earthy flavor. You can also use cremini, shiitake, oyster, or white button mushrooms. Mixing different varieties gives the soup more depth, but using just one type works perfectly fine.

Why do I need to sauté the mushrooms first?

Sautéing the mushrooms in butter helps them release their moisture and develop a beautiful golden-brown color. This brings out their natural earthy flavor and makes the soup much more flavorful. I recommend cooking them over medium-high heat without overcrowding the pan.

How do I make my mushroom soup thicker?

The cornstarch slurry helps thicken the soup as it simmers. If you prefer an even thicker consistency, mix another teaspoon of cornstarch with a little cold water and stir it into the soup. You can also blend a small portion of the potatoes and broth, then stir it back into the pot.

Do I need to peel the Yukon Gold potatoes?

No, peeling is completely optional! Yukon Gold potatoes have thin, delicate skins that soften nicely during cooking. I usually leave them on for extra texture, but you can peel them if you prefer a smoother soup.

How do I store, freeze, and reheat creamy mushroom soup?

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. You can freeze it for up to 2–3 months, although the cream may separate and the potatoes can become softer after thawing.

womans hand taking a spoonful of orange mushroom soup from a white bowl.

More Recipes You’ll Enjoy

Creamy Garlic Butter Steak Bites with Mushrooms – Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce.
Tomato Bisque Soup Recipe – This Tomato Bisque Soup Recipe with Fresh Tomatoes is a creamy and easy one-pot meal that pairs perfectly with a grilled cheese on the side.
Creamy Sausage Tortellini Soup with Kale – 30-minute Creamy Sausage Tortellini Soup with Kale is made in just 1 pot and loaded with sausage, tortellini, Italian herbs, kale, and cream.
Creamy Tuscan Gnocchi – This creamy Tuscan gnocchi is ready in 15 minutes and with one pan. It transforms everyday ingredients into a gourmet experience.

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!