Creamy Mushroom Soup Recipe – Quick, Easy, and Delicious

Why You’ll Love This Recipe

I love how this soup strikes the perfect balance between comfort and sophistication. The earthiness of mushrooms, the sweetness of sautéed onions, and the creamy texture from milk create a deep, warming flavor. It’s simple enough for a weeknight meal, but with a touch of fresh thyme, it feels restaurant-worthy. I also appreciate how easy it is to adapt—whether I want it dairy-free or a bit heartier, this recipe delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup milk
Salt and pepper, to taste
Fresh thyme, for garnish

Directions

1. Sauté the aromatics
I start by heating butter and olive oil in a large pot over medium heat. Once hot, I add the diced onion and cook it for about 5 minutes until it turns translucent. Then I stir in the garlic and cook for another minute until fragrant.

2. Cook the mushrooms
Next, I add the sliced mushrooms and let them cook down for 8–10 minutes. I wait until they’ve released their moisture and begin to brown—that’s when their flavor really shines.

3. Thicken the soup
I sprinkle the flour over the mushroom mixture and stir everything to coat evenly. Then I gradually pour in the broth, stirring constantly to avoid lumps. I bring the soup to a gentle simmer.

4. Add creaminess
Once the soup is simmering, I reduce the heat to low and stir in the milk. I let it cook for about 5 more minutes until it thickens slightly and becomes creamy.

5. Season and serve
To finish, I season with salt and pepper to taste. I ladle the soup into bowls and top each serving with fresh thyme for a beautiful herbal note.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

This is my go-to soup when I want a flavorful dish without spending hours in the kitchen. It’s quick, satisfying, and always hits the spot.

Variations

Dairy-Free Version
I swap the milk with unsweetened almond or oat milk. The soup stays creamy without the dairy, and the flavor remains rich.

Extra Creamy Texture
Sometimes I blend half the soup with an immersion blender and leave the rest chunky. It gives a luxurious feel while keeping some mushroom texture.

Mushroom Mix
Using a blend of mushrooms like cremini, shiitake, and button adds depth. I mix whatever varieties I have for a more complex flavor.

Add Protein
For a heartier meal, I stir in shredded chicken or cooked white beans near the end of cooking.

Herb Variations
If I don’t have thyme, I use rosemary or parsley for a fresh, herbal finish.

storage/reheating

Refrigerator Storage
Once cooled, I store the soup in an airtight container in the fridge for up to 4 days. It actually gets even better after sitting overnight.

Freezer Storage
This soup freezes well for up to 2 months. I let it cool completely before transferring it to a freezer-safe container. I thaw it in the fridge overnight before reheating.

Reheating Instructions
I reheat the soup on the stovetop over medium heat, stirring occasionally. If it’s too thick, I add a splash of broth or milk to loosen it. In the microwave, I warm it in short intervals, stirring in between.

Make-Ahead Tip
This soup is ideal for prepping in advance. I often make it the day before and just reheat and garnish when ready to serve.

FAQs

Can I use only one type of mushroom?

Yes, I sometimes use just cremini or button mushrooms when that’s all I have. A mix adds more depth, but one type still gives great flavor.

How can I make the soup thicker?

I let it simmer a bit longer after adding the milk, or blend part of it for a thicker consistency. A little extra flour can also help if needed.

Is this soup vegetarian?

It can be! I simply use vegetable broth instead of chicken broth, and the rest of the ingredients are vegetarian-friendly.

What should I serve with this soup?

I love pairing it with crusty bread, garlic toast, or a side salad. It’s also a beautiful starter before pasta or roasted meats.

Can I make this soup ahead for a dinner party?

Absolutely. I make it the day before, then gently reheat and garnish with fresh thyme right before serving. It saves time and still impresses.

Conclusion

Creamy mushroom soup is one of those timeless recipes I never get tired of. It’s cozy, quick, and full of earthy, savory goodness. Whether I’m curled up on the couch or hosting friends for dinner, this soup fits the mood. I love how adaptable it is and how just a few simple ingredients turn into something that tastes like I spent hours in the kitchen. If you’re looking for a comforting bowl with deep flavor and creamy texture—without the heavy cream—this one’s a keeper.