I absolutely love this Easy Mushroom Soup Recipe because it’s like a warm hug in a bowl. The way the earthy mushrooms blend with the rich cream and herbs just makes for the perfect cozy meal, especially when you’re craving something comforting but still a little fancy. Whether it’s a chilly evening or a casual lunch, you’ll find this soup hits the spot every single time.
What makes this Easy Mushroom Soup Recipe so worth trying is how simple it is to make without skimping on flavor. I remember the first time I made it—I was surprised at how the combination of white button and cremini mushrooms gave such depth, and adding a splash of white wine totally elevates the taste. Plus, it’s so easy to customize to your taste or what you have in the fridge, which I always appreciate.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples with fresh mushrooms for an accessible yet tasty meal.
- Comforting Flavor: Creamy texture combined with savory mushrooms and fresh thyme makes it soothing and satisfying.
- Quick to Make: Ready in under an hour, perfect for busy weeknights or last-minute guests.
- Highly Customizable: Easy additions like cream, herbs, or a splash of wine let you tailor it to your preference.
Ingredients You’ll Need
These ingredients work beautifully together to create that rich, earthy flavor you expect from a great mushroom soup. When shopping, look for fresh firm mushrooms and fresh herbs; they really make all the difference in flavor.
- Extra-virgin olive oil: Adds a smooth, fruity base fat that boosts the richness.
- Unsalted butter: Brings depth and helps mellow the mushrooms as they cook.
- Yellow onion: Gives a gentle sweetness when sautéed, key to the soup’s aroma.
- Sea salt: Seasoning is essential to draw out flavors, so I prefer sea salt for a clean taste.
- Freshly ground black pepper: Adds subtle heat and brightens the soup’s flavor profile.
- White button mushrooms: Mild in flavor and tender texture, they soften perfectly in the soup.
- Cremini mushrooms: Slightly more flavorful than white button, they add robust earthiness.
- Garlic cloves: Freshly grated garlic is key to that savory punch without overpowering.
- Dry white wine: Adds acidity and complexity—don’t skip this if you can help it.
- Vegetable broth: The liquid base, choose a good-quality broth for deeper flavor.
- Tamari: A gluten-free soy sauce that deepens the umami notes.
- Fresh thyme leaves: Fresh herbs bring brightness and a lovely woody aroma.
- Heavy cream or crème fraîche (optional): Elevates the soup to luscious, creamy perfection if you like richer textures.
- Chopped fresh parsley: A fresh, vibrant garnish that adds color and a mild herbal lift.
Variations
I love to tweak this Easy Mushroom Soup Recipe depending on what mood I’m in or what’s in my pantry. Feel free to experiment—mushroom soup is so forgiving and delicious whether you go vegan, add heat, or make it ultra creamy.
- Vegan version: Swap butter for olive oil and use coconut cream or cashew cream instead of dairy for a rich vegan twist—I did this once and my vegan friends couldn’t stop raving!
- Spicy kick: Add a pinch of smoked paprika or a dash of cayenne pepper while sautéing the mushrooms to give it a subtle yet surprising warmth.
- Herb swaps: Try rosemary or sage instead of thyme for a different herbal note—great for fall vibes.
- Chunky vs. Smooth: For a heartier texture, leave more chunky mushrooms; blend less or skip the creaminess for a lighter soup.
How to Make Easy Mushroom Soup Recipe
Step 1: Sauté Your Aromatics and Mushrooms
Start by heating olive oil and butter in a large pot over medium heat—this combo really gives you the best flavor base. Add your chopped onion with salt and pepper, and cook it gently for about 2 minutes until it’s softened but not browned. Then, add half the mushrooms and stir occasionally for 5 minutes to let them start releasing their moisture and caramelizing slightly. Add the remaining mushrooms and cook for another 5 minutes until everything is tender and fragrant. This part is key for building that deep mushroom flavor, so don’t rush it!
Step 2: Build the Broth with Garlic, Wine, and Herbs
Next, stir in the grated garlic—it should smell amazing right away. Pour in the dry white wine to deglaze the pot, scraping up any browned bits for extra taste. Add in the vegetable broth, tamari, and fresh thyme leaves, then cover and let the soup simmer slowly for 15 minutes. This allows the flavors to really marry together, and the broth gets infused with those mushroom juices and herbs.
Step 3: Blend and Finish
After simmering, let the soup cool a little, then spoon about two-thirds of it into a blender and pulse until smooth. Pour the blended soup back into the pot with the chunky remaining mushrooms—it’s this mix of textures that I love the most! If you want a richer soup, stir in heavy cream or crème fraîche and cook for a couple more minutes so it warms through and the creaminess melds perfectly. Taste and adjust seasoning with salt and pepper as needed.
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Pro Tips for Making Easy Mushroom Soup Recipe
- Sauté Slowly: Cooking the mushrooms gently over medium heat lets them caramelize instead of steam, which boosts the flavor.
- Don’t Skip the Wine: Adding dry white wine adds a subtle brightness and complexity that takes this soup from good to wow.
- Blend in Batches: Let your soup cool slightly before blending to avoid hot liquid splattering—it’s safer and easier to handle.
- Finish with Fresh Herbs: Stir in some extra fresh thyme or parsley just before serving to keep the flavors vibrant and fresh.
How to Serve Easy Mushroom Soup Recipe
Garnishes
I always finish this mushroom soup with a drizzle of extra-virgin olive oil and a swirl of cream—it makes it look so inviting and adds a luscious mouthfeel. A sprinkle of fresh parsley and a few thyme leaves on top bring a pop of color and fresh herbal aroma that brightens every spoonful.
Side Dishes
My family goes crazy when I serve this soup alongside crusty bread or warm garlic toasts—they’re perfect for dipping. A simple green salad dressed with lemon vinaigrette balances the richness of the soup beautifully, making the whole meal feel light yet satisfying.
Creative Ways to Present
For special occasions, I love presenting the soup in mini hollowed-out bread bowls or in pretty white ramekins topped with a crispy herb crouton. It’s a lovely touch that immediately makes the meal feel extra special without extra effort.
Make Ahead and Storage
Storing Leftovers
I usually cool my leftover soup to room temperature, then store it in airtight containers in the fridge. It keeps really well for up to 4 days, and the flavors actually deepen overnight, so leftovers taste even better!
Freezing
Freezing this soup works great, but I recommend leaving out the cream if you plan to freeze it. The soup freezes well in portioned containers for up to 3 months; just defrost overnight in the fridge before reheating.
Reheating
When reheating, I warm mine gently on the stovetop over low heat, stirring occasionally to prevent sticking and curdling. If you froze it without cream, add a splash of cream or milk near the end of reheating to restore that silky texture.
FAQs
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Can I use other types of mushrooms for this Easy Mushroom Soup Recipe?
Absolutely! While white button and cremini mushrooms offer a balanced flavor, shiitake, portobello, or oyster mushrooms can add interesting depth and texture to your soup. Just keep in mind some varieties cook faster than others, so add them accordingly.
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Do I have to add wine to the soup?
While the wine adds a lovely brightness, you can skip it if you prefer or don’t have any on hand. Simply replace it with a little extra broth and a splash of lemon juice to keep that subtle acidity.
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Can I make this soup vegan?
Yes! Just swap butter for olive oil and use a plant-based cream like coconut or cashew cream instead of dairy. Also, check that your broth and tamari are vegan-friendly for a fully plant-based dish.
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How thick should the soup be?
This is a matter of personal taste—blending about two-thirds of the soup gives you a lovely balance of creamy and chunky textures. If you prefer it smoother, blend more or all of it, and adjust the broth quantity for your desired consistency.
Final Thoughts
This Easy Mushroom Soup Recipe feels like a little slice of comfort that you can whip up anytime, whether it’s for a simple weeknight or when you want to impress someone with minimal effort. I’m always amazed by how such humble ingredients can create something so rich, flavorful, and inviting. I hope you’ll try this recipe soon and make it your own—it’s truly one of those dishes you’ll come back to again and again.
Print
Easy Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Mushroom Soup is a creamy, comforting dish perfect for a cozy meal. Combining white button and cremini mushrooms sautéed with onions, garlic, and fresh thyme, it gets a depth of flavor enhanced by white wine and tamari. The soup is partially blended for a velvety texture while keeping some mushroom chunks for bite, finished with optional cream for richness and garnished with fresh herbs.
Ingredients
Soup Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ½ cup heavy cream or creme fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook for about 2 minutes until the onion softens slightly. Add half of the sliced mushrooms and sauté, stirring occasionally, for 5 minutes until softened. Add the remaining mushrooms and cook for another 5 minutes, allowing all mushrooms to brown slightly and release their flavors.
- Add Flavorings and Simmer: Stir in the grated garlic, then add the dry white wine, vegetable broth, tamari, and fresh thyme leaves. Cover the pot and let the soup simmer for 15 minutes to meld all the flavors together.
- Blend Soup for Creamy Texture: Allow the soup to cool slightly. Transfer about two-thirds of the soup to a blender and puree until smooth. This step creates a creamy base while retaining some chunky mushroom pieces for texture.
- Combine and Finish Soup: Return the blended soup to the pot and stir well with the remaining chunky soup. If desired, stir in the heavy cream or crème fraîche. Cook for another 2 minutes over medium heat until warmed through and the raw cream flavor is cooked off. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with extra olive oil and/or cream if desired. Garnish with fresh parsley and thyme leaves for a bright, fresh finish.
Notes
- You can use either heavy cream or crème fraîche to add richness to the soup or omit it completely for a lighter version.
- If you prefer a fully smooth soup, blend the entire batch rather than just two-thirds.
- Vegetable broth keeps this recipe vegetarian and suitable for vegetarians; for a vegan version, substitute the butter with plant-based margarine and omit the cream or use coconut cream.
- Using tamari enhances the umami flavor without adding gluten; ensure the tamari is gluten-free if needed.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
