Creamy Mushroom Soup

Posted: October 26, 2021 by lena gladstone | Updated: October 26, 2021

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.

Jump to Recipe

white bowl filled with an orange mushroom soup.

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.

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

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!

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

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.

large pink pot filled with raw potato cubes.

large pink pot filled with soup broth, herbs, and mushrooms.

wooden spoon stirring brown soup in a pink pot.

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.

orange mushroom and herb soup in a white bowl.

Can this be made vegetarian?

Yes! Just use vegetable broth instead of chicken broth and coconut milk instead of heavy cream to make vegetarian mushroom soup.

What can you serve with creamy 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!

How do you store mushroom soup?

Simply store the leftovers in an airtight container in the fridge for 3 to 4 days.

Can you freeze mushroom soup?

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?

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

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!