Let’s cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!
We play favorites around here.
For me, it’s a big bowl of Broccoli and Cheese Soup and unlimited Spicy Sriracha Shrimp Tacos.
For Paul it’s mushroom soup.
Copious amounts of mushroom soup.
Without fail, he requests my mushroom brie soup for every birthday, holiday, and special occasion pretty much year-round. I’m always down for a bowl but, dude… brie is expensive! I can’t be making it rain fancy cheese like it’s NYE around here. Thus I decided to make a lusciously creamy copycat to with ingredients I already had on hand.
The result? Bowl licking deliciousness and a new favorite shroom soup for casa crayons.
bonus uses for this tasty mushroom soup:
It can also be used in place of cream of mushroom soup in all your favorite casserole recipes – no can needed!
Have a little leftover? It’s AMAZING poured over mashed potatoes (yup totally speaking from experience here, haha) as a creamy mushroom sauce situation or used as a tasty mushroom gravy for chicken or biscuits.
Mushroom Soup Ingredients
- baby portobello (cremini) mushrooms
- onion
- garlic
- dried or fresh thyme
- allspice
- dry sherry or cooking wine
- vegetable broth
- half and half or heavy cream
- soy sauce
- salt and pepper
You’ll also want to have butter and flour on hand to thicken this tasty mushroom soup. Combined with the cream it makes the most luscious base for all our mushrooms and spices. Love it so!
Creamy Mushroom Soup
Packing a pound of mushrooms and a hearty helping of garlic and onion, this one-pot creamy mushroom soup is veggie loaded and oh so luscious!
Using a roux for the base makes the veggie broth, sherry, and half and half (which is basically just half cream half milk) next-level thick and creamy. (gahhhh I could eat buckets of this cozy goodness!)
You can use either heavy cream or half and half here and your thyme can be fresh or dried depending on what you have handy!
The recipe below serves 2 large bowls or 4 cup-sized servings that would be great served with a hot and melty panini or a big leafy green salad. It’s also amazing with simply some crusty French or Italian bread for dunking.
Creamy Mushroom Soup
Ingredients
- 16 oz cremini or baby portobello mushrooms (pre-sliced or whole)
- 2 cups diced onion
- 4 cloves garlic
- 4 TBSP butter
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/2 cup dry sherry (or favorite dry cooking wine)
- 4 TBSP all-purpose flour
- 1/8 tsp ground allspice
- 2 cups vegetable broth
- 1/2 cup half and half or heavy cream
- 1 tsp soy sauce
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
OPTIONAL GARNISHES
- sautéed mushrooms
- grated parmesan cheese
- chopped fresh parsley
- fresh thyme
- fresh scallions or chives
Instructions
- If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.
- Heat a large pot or dutch oven over medium-high heat and melt your butter. Add onion and sauté for 2 minutes to soften, then add garlic, mushrooms, thyme, and allspice. Mix well and cook for approx. 5 minutes. Deglaze the browned bits from the pan with dry sherry cooking wine and stir.
- If you’d like to use a few spoonfuls of mushrooms as a tasty (but totally optional) garnish, use a slotted spoon to remove some of the veggies and set aside. I like to sauté these a little extra just before topping the soup.
- Stir in flour and allow to cook for 2-3 minutes. Next add vegetable broth, stir, and bring to a boil. Once boiling, reduce heat to a low simmer.
- Allow to simmer 8-12 minutes, stirring occasionally, or until veggies have reached your ideal tenderness (I love my mushrooms a bit al dente).
- Remove from heat and stir in half and half or heavy cream.
- Give it a taste, then season with soy sauce (love the flavor it adds), salt, and black pepper to taste. Since saltiness will vary based on broth used, simply taste and adjust to your liking.
- Garnish as desired and dive in! We love this soup served with a hot panini or hot and buttery garlic bread for dunking.
Notes
Nutrition
If you get a chance to try this creamy mushroom soup recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
hungry for more?
- One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms
- Fried Mushrooms via Dinner at the Zoo
- Cheesy Spinach Stuffed Mushrooms
- Roasted Butternut Squash Soup
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Thanks for the delicious recipe! Two questions:
Does it freeze well? Can we easily double up the portions without huge adjustments to time?
Hi Rob! You should for sure be able to double up on ingredients but may need a bigger skillet or to do some of the mushrooms in batches to get that nice golden edge to them for the extra flavor. You should also be able to freeze it! The cream can separate a little when freezing but upon thawing then reheating it should go right back to normal.
Loved this. I’ve used some of your other other recipes but never commented. Love mushrooms so this was delicious . Did not add soy sauce. Getting kind of frustrated by all the pop up adds though while trying to leave a review. May be my last.
Looks delicious can’t wait to try it .. are nutritional facts based on one serving (1 cup)
Hi Priti! The nutrition facts are for a large bowl (half the recipe) so for the values for one cup you’d simply cut that in half and you’re good to go! xoxo
I loved every bite of this rich and creamy soup! Delish!
This soup was so, so delicious! I’m always on the hunt for flavorful vegetarian soups and this recipe did not disappoint. It was perfectly creamy and had the best earthy flavor from the mushrooms. Will definitely make again!
Yay! Thank you Taylor!
We love this creamy mushroom soup recipe. It’s packed with flavor and love that it’s great for leftovers too.
So glad you’re loving it Ashley, thank you!
Wow, this was the best mushroom soup I’ve ever eaten. Super creamy and delicious!! I can’t wait to make another batch.
So happy you enjoyed it, Liz! Thanks!
I love this recipe! So thick and comforting. I will be making this soup over and over again. I used mushroom bouillon in place of the veggie broth and I skipped the all spice and opted to use Truffle zest. Absolutely amazing. 🙂 Thanks for this one.
So happy you enjoyed it and that it will be making repeat status in your kitchen! Love the addition of truffle zest – so good!
I made this soup today. It was awesome. Thanks for sharing this recipe. I will most definitely make it again.
Could almond flour be used in place of white flour? Trying to make it keto friendly.
Hey Tutu! Almond flour won’t thicken into a roux like all purpose flour will so I would avoid it.
You can eliminate the flour in the recipe and drop the amount of butter used down to 1-2 TBSP. Then use heavy cream to thicken the soup. It will be thinner than the soup here but still very tasty if you don’t mind a thinner mushroom soup. I make a Mushroom Brie Soup that doesn’t use any flour/roux at all. It’s thinner but delicious!
I’m so happy to have found this recipe! It not only tastes wonderful and we enjoy it for dinner, I also love using it in recipes in place of canned. So delicious!!
So glad you’re loving it Joanie – Thanks!
My husband LOVES mushrooms so I knew when I saw this recipe that we had to give it a try! It’s a big hit in our house, so tasty and not too difficult to make, the perfect combo!
So so happy to hear it Meagen – I’m glad y’all are enjoying the recipe! xo