• Home
  • Recipes
  • About
  • Contact

Search

  • Home
  • Recipes
  • About
  • Contact

Subscribe for EASY meals!

  • Appetizers
  • Breakfast
  • Sides
  • Dinner
  • Salads
  • Soups
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lena's Kitchen

Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

  • Weeknight Meals
  • Sides
  • Salads
  • Appetizers
  • Sweets
Home » Weeknight Meals » Soup

Creamy Mushroom Soup

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

120 shares

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.
metal skillet with cooked mushrooms.
large pink pot filled with raw potato cubes.
cooked vegetables in a large pink pot.
large pink pot filled with soup broth, herbs, and mushrooms.
cooking brown soup in a pink pot.
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!

  1. 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.

  2. 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.

  3. 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.

  4. Make the cornstarch slurry.

    In a small bowl, whisk the cornstarch and 2 tablespoons of heavy cream together.

  5. 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.

orange mushroom and herb soup in a white bowl.

Hungry for more comforting soups and stews?

  • Instant Pot Chicken Noodle Soup
  • Keto Cauliflower Soup
  • Sausage Tortellini Soup
  • 30-Minute Turkey Quinoa Chili
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!

Creamy Mushroom Soup

4.7 from 38 votes
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Servings: 8 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe

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.

Nutrition

Calories: 464kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1964mg | Potassium: 1152mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3678IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 3mg
120 shares

You might also like:
Sausage and gnocchi soup in a bowl.Sausage and Gnocchi Soup
White lasagna soup.White Lasagna Soup
Roasted red pepper and tomato soup.Roasted Red Pepper And Tomato Soup
Creamy Chicken and Rice Soup
Tomato gazpacho.Tomato Gazpacho
Creamy chicken tortilla soup in a bowl.Creamy Chicken Tortilla Soup
Celeriac soup in a bowl.Celeriac Soup
Roasted tomato soup in a bowl.Roasted Tomato Soup

Reader Interactions

4.74 from 38 votes (15 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Reviews
Questions

Comments

  1. Irina Stiles

    at

    Looks great! Will make it today

    Reply
    • lena gladstone

      at

      Can’t wait to hear what you think.

  2. Tonya

    at

    5 stars
    This soup is so yummy and perfect for when it’s cold out.

    Reply
  3. Jenya L

    at

    5 stars
    Wow, this mushroom soup was SO good! Even my picky eater 4 year old daughter wanted seconds. This recipe is my new ‘go to’.

    Reply
  4. Lena

    at

    5 stars
    The most perfect soup on a rainy or cold day. Easy recipe to follow. 10/10 recommend

    Reply
  5. Alla

    at

    5 stars
    You shared this recipe yesterday on Instagram & today I made it. It was very very delicious. Perfect on this yucky wet evening with family fighting head colds. Loved the twist to traditional creamy mushroom soup. Wish I had more mushrooms on hand but that was my fridges error. Anyways definitely 5 stars…

    Reply
  6. Melinda

    at

    5 stars
    Made this soup several times and it’s beyond delicious! Recipe is fail proof and perfect for fall 🍁

    Reply
  7. Elena Pleshakov

    at

    5 stars
    So creamy, so delicious! Perfect for a rainy evening! ❤️

    Reply
  8. Kathie S

    at

    5 stars
    My family loves soup so much and this one was definitely unique enough to stand out and everyone got 2nds! i added crisped pork belly & chicken sausage to mine:) highly recommend

    Reply
  9. Kathie

    at

    5 stars
    My family loves soup so much and this one was definitely unique enough to stand out and everyone got 2nds! i added crisped pork belly & chicken sausage to mine:) highly recommend

    Reply
  10. Kristina

    at

    5 stars
    This is an AWESOME recipe!
    It was quick and easy. I love that this soup is so rich in flavor yet not heavy! I didn’t have any cornstarch and I reached out to Lena for a substitute she was so quick in her response. I really appreciate her hard work and dedication into every recipe. Thank you!

    Reply
  11. Oksana

    at

    5 stars
    This is my absolute favorite mushroom soup. Thank you for the recipe! Added some porcini mushrooms that we foraged and it was perfection.

    Reply
    • lena

      at

      I am so happy to hear that. It’s such a delicious soup.

  12. Lily

    at

    5 stars
    This soup is so delicious and easy to make!!! Thank you Lena for making such easy recipe to follow! My kids loved this soup!

    Reply
  13. Asha

    at

    We made this for make dinner night with my friend , a new tradition to make dinner together instead of going out or ordering take out. We substituted vegetable broth for our vegetarian friend and they made homemade rye bread to go with this yummy soup. Perfect with some white wine. Easy directions and used the instant pot for the recipe . Thank you Lena

    Reply
  14. Tatyana

    at

    5 stars
    Made this soup multiple times now – it is super delicious!!!! It has just the right amount of everything and has a distinctive mushroom flavor. Thank you so much Lena for the recipe – I will be making it again and again 😉

    Reply
    • lena

      at

      So glad to hear you enjoyed this recipe, thanks a lot for making it! It’s one of my favorites.

  15. Amber Bayer

    at

    5 stars
    This was delicious! I made it vegan by using vegan butter, oatmilk, and veggie broth. I didn’t have bay leaves but it was fine without. I also couldn’t find chanterelle mushrooms so I subbed white button. I wanted it slightly chunky but blended most of it. Served with rosemary sourdough bread. It’s going to be part of my recipe rotation. You must make this.

    Reply
    • lena

      at

      That sounds so good Amber, so great to hear that you enjoyed the recipe and made it your own. Thank you for sharing and happy cooking!

  16. Yana

    at

    5 stars
    So delicious! A great way for my kids to eat all those veggies.

    Reply
    • lena

      at

      Always a good thing for kiddos who don’t like too many veggies. Glad you enjoyed the recipe.

  17. Esther

    at

    5 stars
    This mushroom soup did not disappoint. I added half leek since I had it on hand and used half & half instead of heavy cream. Delicious 🤤

    Reply
    • lena

      at

      Glad the recipe worked out and you enjoyed it and made it your own. Thank you for sharing.

  18. Violetta

    at

    5 stars
    Phenomenal flavor! Took me minutes to make. Thank you for a great soup recipe to add to our family meals.

    Reply
    • lena

      at

      That is so great to hear, thank you for sharing Violetta.

  19. Cat

    at

    5 stars
    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.

    Reply
  20. Tonya

    at

    5 stars
    Made this over the weekend and added leftover turkey, it was delicious 😋 Thank you Lena for sharing yummy recipes with us!

    Reply
    • lena

      at

      That is so great, so happy to hear that you enjoyed it and made it your own. You are so welcome, makes me happy to hear you trying it and loving it too.

  21. Ellie

    at

    5 stars
    So yummy 🤤

    Reply
    • lena

      at

      Ohh I am so happy you loved this recipe. Thank you for sharing your review.

  22. Lena

    at

    5 stars
    So easy to make and it is so good.

    Reply
    • lena

      at

      Ohh I am so happy you loved this recipe. Thank you for sharing your review.

  23. Lynda

    at

    This is a tasty soup, but no way this only takes 45 minutes! Might save time with canned diced potatoes and frozen mirepoix.

    Reply
    • Elena

      at

      I actually timed myself and it took me 50 mins to make this. From scratch,peeling and cutting everything

    • lena

      at

      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.

Primary Sidebar

Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

Let’s Connect

Craving More Easy Recipes?

Subscribe for weekly ideas in your inbox.


 

More like this

Prosciutto and melon.

Easy Summer Recipes

Grilled salmon fillet on a blue and white platter, topped with corn, tomato, and avocado salsa, garnished with cilantro and lime halves.

Salmon with Avocado Salsa

A plate of tortilla chips with a small bowl of salsa and lime wedges on parchment paper.

Air Fryer Tortilla Chips

A tostada topped with mashed avocado and shrimp salad sits on a plate.

Shrimp Tostadas

Overhead shot of chicken caesar pasta salad with shaved parmesan cheese on top.

Chicken Caesar Pasta Salad

Overhead shot of Greek lamb chops served with herbed sauce on the side.

Greek Lamb Chops

A bowl of freshly made pico de gallo with diced tomatoes, onions, cilantro, and jalapeño, surrounded by lime, salt, chips, and fresh ingredients.

Fresh Pico De Gallo

A white plate with slices of grilled steak, some medium-rare, with a gold serving fork; surrounded by bowls of chopped vegetables and herbs.

Easy Carne Asada Recipe

RECIPE CATEGORY

Craving More Easy Recipes?

  • Facebook
  • YouTube
  • Instagram
  • Pinterest

Home
Recipes
Contact
Shop

FAQ
Privacy Policy
Accessibility

Copyright © 2025 · Site Credits · Sitemap

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.