Creamy Mushroom Soup Recipe
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There’s nothing quite like a bowl of homemade Mushroom Soup to bring comfort to your day. Whether you’re making it for a cozy night in or serving it as part of a family dinner, this recipe is simple to follow and packed with rich, earthy flavors. The fresh mushrooms, caramelized onions, and creamy broth come together perfectly, making it a dish that feels both hearty and satisfying.
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I love to batch-make this mushroom soup because it keeps well, and you can freeze it. I freeze in portions, and then I just grab what I need when I need it. It’s so simple to make and is great if you’ve got a pile of mushrooms you need to use up. Perfect for family gatherings, potlucks, or when you just want something warm and cozy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Creamy Mushroom Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
It’s soup-er easy to make this recipe if you follow my straightforward instructions.
Roast the Mushrooms (Optional)
If you want that extra depth of flavor, toss a few mushrooms in oil and roast them at 180ºC (350°F) for about 10 minutes until they’re nicely browned. Set them aside—they’ll be perfect for adding on top later.
Cook the Onions
Start by melting the butter in a large pot over medium heat. Add the chopped onions and cook them until they soften and turn a lovely golden brown, about 15 minutes. This gives the soup a deep, rich base flavor.
Sauté the Mushrooms
Next, add the sliced mushrooms and sauté for approximately 5 minutes. This will release their natural moisture and deepen their flavor. Stir occasionally to ensure everything is evenly cooked.
Simmer with Broth and Seasoning
Pour in the vegetable broth, then add the soy sauce, paprika, garlic powder, nutmeg, and dill.
Give it a good stir, reduce the heat, and let the soup simmer, covered, for 15 minutes. This is where all the flavors come together.
Blend Until Creamy
Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Just be careful—the soup will be hot!
Season and Warm
Taste the soup and add salt and pepper to your liking. Let it warm through for another 3 to 5 minutes on low heat, stirring occasionally to keep it from sticking.
Serve
Ladle the soup into bowls, top with a spoonful of sour cream, and garnish with the roasted mushrooms and fresh parsley. Serve with toasted bread on the side for dunking.
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 2 cups onion chopped
- 2 cups fresh mushrooms sliced (+a few more to roast)
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons dried dill
- ⅛ teaspoon nutmeg
- ½ cup sour cream
- Salt and pepper
To serve:
- Toasted bread
- Fresh parsley
- Roasted mushrooms
Instructions
- Preheat the oven to 180ºC (350°F). Lightly coat 4 mushrooms with oil and roast them in the oven for about 10 minutes, or until browned. Set them aside for garnishing later.2 cups fresh mushrooms
- In a large pot, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, for about 15 minutes until they’re softened and lightly caramelized.4 tablespoons unsalted butter, 2 cups onion
- Add the sliced mushrooms to the pot and cook for about 5 minutes, allowing them to soften and release their moisture. Next, pour in the vegetable broth and stir in the soy sauce, paprika, garlic powder, nutmeg, and dill. Stir well, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes, giving the flavors time to meld together.1 tablespoon soy sauce, 1 tablespoon paprika, 1 tablespoon garlic powder, 2 teaspoons dried dill, ⅛ teaspoon nutmeg, 2 cups vegetable broth
- After simmering, use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches. Remember, it’s hot, so take your time.
- Season the soup with salt and pepper to taste. Keep it on low heat for 3 to 5 minutes to warm through.Salt and pepper
- Serve your soup hot, garnished with the roasted mushrooms, a spoonful of sour cream, fresh parsley, and some toasted bread.½ cup sour cream, Toasted bread, Fresh parsley, Roasted mushrooms
Notes
- Roasting for Extra Flavor: Roasting the mushrooms adds a deeper, earthy taste. If you’ve got the time, it’s worth doing!
- Adjust the Thickness: If you like a thicker soup, reduce the broth. If you prefer it lighter, just add a little extra broth until you reach your perfect texture.
- Blend Safely: Be sure the soup isn’t too hot when blending to avoid any splashes or burns.
- Sour Cream Swap: Don’t have sour cream? Greek yogurt works just as well for a slightly tangy twist.
- Extra Creaminess: Want it creamier? Stir in a splash of heavy cream or a dairy-free option like cashew cream for a velvety finish.
- Heat Lovers: If you like things spicy, sprinkle in a pinch of red pepper flakes or a dash of your favorite hot sauce.
Nutrition
Recipe Notes and Expert Tips
Here are my top tips to help you make mushroom soup that’s perfect for your taste.
- Roasting for Extra Flavor: Roasting the mushrooms adds a deeper, earthy taste. If you’ve got the time, it’s worth doing!
- Adjust the Thickness: If you like a thicker soup, reduce the broth. If you prefer it lighter, just add a little extra broth until you reach your perfect texture.
- Blend Safely: Be sure the soup isn’t too hot when blending to avoid any splashes or burns.
- Sour Cream Swap: Don’t have sour cream? Greek yogurt works just as well for a slightly tangy twist.
- Extra Creaminess: Want it creamier? Stir in a splash of heavy cream or a dairy-free option like cashew cream for a velvety finish.
- Heat Lovers: If you like things spicy, sprinkle in a pinch of red pepper flakes or a dash of your favorite hot sauce.
How to Store Leftover Mushroom Soup
Keep any leftovers in an airtight container in the fridge for up to 3 days.
If you’re making extra, this soup freezes really well—just store it in a freezer-safe container for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave.
What to Serve With Mushroom Soup
Toasted or garlic bread is a classic and simple side that pairs beautifully with creamy mushroom soup. The crispy texture of the bread contrasts with the smoothness of the soup, making it perfect for dunking.
For a lighter contrast, a fresh green salad with a tangy vinaigrette can help balance the richness of the soup. A mix of leafy greens, cucumbers, and cherry tomatoes tossed in a lemon or balsamic dressing adds a refreshing bite that cuts through the creaminess, bringing brightness to the meal.
More Easy Soup Recipes for You to Try at Home
If you like this recipe, then you should check out some of my favorite soups.
