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Creamy Mushroom Soup

Creamy Mushroom Soup

This Creamy Mushroom Soup is rich, cozy, and full of deep mushroom flavor, made with simple ingredients and zero stress. It’s the kind of soup that feels fancy enough for guests but easy enough for a weeknight, perfect for chilly days when you just want something warm, comforting, and soul-soothing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 tablespoons butter flavor starter pack
  • 1 tablespoon olive oil because balance
  • 1 medium onion finely chopped
  • 3 –4 cloves garlic minced (don’t be shy)
  • 1 lb mushrooms sliced
  • I love a mix: cremini + white mushrooms = chef’s kiss
  • 2 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream this is the cozy
  • Salt & black pepper to taste
  • ½ teaspoon thyme dried or fresh
  • Optional: a splash of soy sauce or Worcestershire trust Maria

Instructions
 

Start with butter, because duh

  • Grab your favorite pot — medium to large, nothing fancy.
  • Melt the butter with the olive oil over medium heat. When it starts to shimmer, toss in the chopped onion.
  • Let it cook for about 5 minutes until it’s soft and translucent. Not browned, not crispy — just cozy and sweet. This is the flavor base, babe, so don’t rush her.

Garlic enters the scene

  • Add the minced garlic and stir for about 30 seconds.
  • The second your kitchen starts smelling incredible? That’s your cue to move on. Burnt garlic is not the vibe.

Mushroom glow-up moment

  • Now add all those sliced mushrooms. Yes, it looks like too many. No, it is not too many. Trust the process.
  • Cook them for about 8–10 minutes, stirring occasionally. They’ll release their liquid, shrink down, and turn golden and juicy. This is where the soup gets its soul, okay?
  • Sprinkle in salt, pepper, and thyme. Taste. Smile.

Make it thick and dreamy

  • Sprinkle the flour over the mushrooms and stir well. Let it cook for about 1 minute — this gets rid of the raw flour taste and sets us up for creamy success.
  • Slowly pour in the broth, stirring constantly so nothing gets lumpy. Bring it to a gentle simmer and let it cook for 5–7 minutes, until slightly thickened.

Cream = instant comfort

  • Lower the heat and stir in the heavy cream. This is the moment where everything comes together and you’re like, “Oh. I did THAT.”
  • Add that optional splash of soy sauce or Worcestershire if you’re using it. Taste again and adjust salt and pepper like the confident kitchen queen you are.

Blend or don’t — your soup, your rules

  • If you like your soup silky smooth, blend it using an immersion blender (or carefully in a regular blender).
  • If you like texture, leave it chunky.
  • If you’re like me? I blend about half and leave the rest — creamy and mushroomy. Best of both worlds.
  • Let it simmer gently for another 5 minutes, then turn off the heat.

Notes

  • A mix of mushrooms (cremini + white) gives the best depth of flavor.
  • For extra richness, blend half the soup and leave the rest chunky — my favorite way.
  • Add a small splash of soy sauce or Worcestershire sauce to boost the umami without overpowering the soup.
  • If making ahead, wait to add the cream until reheating for the best texture.
  • This soup pairs perfectly with crusty bread, garlic toast, or a grilled cheese — don’t skip that part, babe.
Keyword Creamy mushroom soup