Creamy Mushroom Soup

Let’s cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!

Creamy Mushroom Soup Recipe

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.

Creamy Mushroom Soup Bowl

Creamy Mushroom Soup

Packing a pound of mushrooms and a hearty helping of garlic and onion, this one-pot 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 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) or used as a tasty mushroom gravy for chicken or biscuits.

Creamy Mushroom Soup Recipe
5 from 4 votes
Print

Creamy Mushroom Soup

Let's cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!

Course Soup
Cuisine American
Keyword Creamy Mushroom Soup
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons

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

  1. If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.

  2. 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.

  3. 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.

  4. 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.

  5. Allow to simmer 8-12 minutes, stirring occasionally, or until veggies have reached your ideal tenderness (I love my mushrooms a bit al dente). 

  6. Remove from heat and stir in half and half or heavy cream.

  7. 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. 

  8. Garnish as desired and dive in! We love this soup served with a hot panini or hot and buttery garlic bread for dunking.

Recipe Notes

Recipe yields 2 large bowls or 4 cup-sized servings. Enjoy!

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!

 

Homemade Creamy Mushroom Soup

hungry for more?

behind the blog

currently listening to… 40 Day Dream – Edward Sharpe & The Magnetic Zeros

currently watching… YOU on Netflix — I read the book 2-3 years ago when it first came out and had *no idea* they were making it into a series until it popped up on the front page of Netflix. HOLY COW! The show is way waaaaay tamer than its literary counterpart (they humanized the twisted protagonist quite a bit) but the actors pretty much nailed it!

currently reading… the chickpea and I are currently making our way through Where the Sidewalk Ends together. It was a favorite of mine as a kiddo and I’m super stoked that she’s equally into it!

 

Like This? You'll Love These:
· · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  • Ashley

    5 stars
    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!

  • Liz Berg

    5 stars
    Wow, this was the best mushroom soup I’ve ever eaten. Super creamy and delicious!! I can’t wait to make another batch.

  • A. M. S

    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!

  • Lori

    I made this soup today. It was awesome. Thanks for sharing this recipe. I will most definitely make it again.

  • Tutu

    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!

  • Joanie

    5 stars
    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!

  • Meagen Brosius

    5 stars
    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

What’s For Dinner?

Find out with our free weekly recipe newsletter!