As the seasons change and the temperatures drop, there’s nothing quite like a warm, comforting bowl of creamy mushroom soup to lift your spirits. The rich, earthy flavor of mushrooms pairs perfectly with a variety of ingredients, from aromatic herbs to tangy cream, making for a deliciously comforting meal. Whether you’re in the mood for something classic and simple or innovative and bold, we’ve got you covered with these 20 creamy mushroom soup recipes that are sure to become new favorites.
From hearty, slow-cooked soups to quick and easy stovetop versions, each of these recipes showcases the versatility and flavor of mushrooms. So go ahead, get cozy, and indulge in a bowl (or two) of your favorite creamy mushroom soup recipe. Let’s start with our top picks…
Creamy Wild Mushroom and Thyme Soup
Warm up with this rich and creamy soup, bursting with earthy flavors of wild mushrooms and the subtle hint of thyme. Perfect for a cozy evening or a special occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 4 cups chicken broth
– 1 cup heavy cream
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms, garlic, and flour. Cook for 2-3 minutes or until the mixture is lightly toasted.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Stir in heavy cream and thyme. Season with salt and pepper to taste.
5. Serve hot, garnished with additional thyme if desired.
Cooking Time: 25-30 minutes
Garlic Butter Mushroom Soup with Crispy Bacon
This comforting soup is a perfect blend of earthy mushrooms, savory garlic butter, and crispy bacon. It’s an ideal choice for a cozy dinner or a warming lunch.
Ingredients:
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 6 slices of bacon, cooked until crispy
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Pour in chicken broth and bring to a simmer. Reduce heat and let soup cook for 15 minutes.
4. Stir in heavy cream and season with salt and pepper.
5. Serve hot, topped with crispy bacon pieces.
Cooking Time: 30-40 minutes
Roasted Portobello Mushroom Soup with Truffle Oil
Roasted Portobello Mushroom Soup with Truffle Oil Recipe
Summary: This hearty and aromatic soup is made by roasting portobello mushrooms to bring out their natural sweetness, then blending them with sautéed onions and garlic. A splash of truffle oil adds an earthy depth to the dish.
Ingredients:
– 4 large portobello mushrooms
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Truffle oil for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss mushrooms with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until mushrooms are tender and caramelized.
4. Sauté chopped onion and minced garlic in butter until softened.
5. Add roasted mushrooms, broth, and heavy cream (if using) to the pot.
6. Blend soup until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, drizzled with truffle oil.
Cooking Time: 45-50 minutes
Classic Cream of Mushroom Soup with Herbs
This creamy soup is a comforting classic that’s perfect for a chilly evening or as a starter for your next dinner party. With the earthy flavor of mushrooms and the brightness of fresh herbs, it’s sure to become a new favorite.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/4 teaspoon dried parsley
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add mushrooms and garlic; cook until the mixture is tender, about 5-6 minutes.
4. Pour in chicken broth and bring to a simmer.
5. Stir in heavy cream and herbs. Season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until heated through.
7. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 20-25 minutes
Vegan Coconut Milk Mushroom Soup
Soothe your soul with this creamy, comforting soup that’s packed with the earthy flavor of mushrooms and the richness of coconut milk. This recipe is perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, and paprika; cook for an additional minute.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
French Onion and Mushroom Soup Gratin
A rich and flavorful soup gratin that combines the sweetness of caramelized onions with the earthiness of mushrooms, topped with a crispy bread crouton.
Ingredients:
– 2 large onions, thinly sliced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 cup grated Gruyère cheese
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 baguette, cut into 1-inch cubes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, cook onions and mushrooms in butter over medium heat until caramelized.
3. Add chicken broth, salt, and pepper; bring to a simmer.
4. Transfer soup to a baking dish; top with Gruyère cheese and baguette croutons.
5. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45 minutes
Spicy Thai Mushroom and Lemongrass Soup
A flavorful and aromatic soup that combines the earthiness of mushrooms with the brightness of lemongrass, all wrapped up in a spicy Thai-inspired broth.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the lemongrass, garlic, ginger, cumin, curry paste, and broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
4. Stir in the coconut milk and season with salt and pepper.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Slow Cooker Mushroom and Barley Soup
This comforting soup is perfect for a chilly day, packed with the earthy flavor of mushrooms and the nutty taste of barley. With just 10 minutes of prep time in the morning, you’ll have a delicious and nutritious meal ready to go by dinner.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a skillet over medium-high; sauté onion and mushrooms until tender.
2. Add garlic, barley, broth, tomatoes, and thyme to slow cooker.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Tuscan Mushroom Soup with White Beans and Kale
This hearty soup combines the earthy flavors of mushrooms, creamy cannellini beans, and tender kale in a rich and comforting broth. Perfect for a chilly evening or as a nutritious meal option.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth
– 1 can cannellini beans, drained and rinsed
– 2 cups curly kale leaves, stems removed and discarded
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 7-8 minutes.
3. Pour in broth, add beans, garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the flavors have melded together.
4. Stir in kale leaves and cook until wilted, about 2-3 minutes.
5. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: About 35-40 minutes
Smoky Paprika Mushroom Soup with Sour Cream
This hearty soup combines the earthy flavor of mushrooms with a hint of smokiness from paprika, finished with a dollop of tangy sour cream.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons sour cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 8-10 minutes.
3. Stir in smoked paprika; cook for 1 minute.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Stir in heavy cream and sour cream. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 30-40 minutes
Brie and Mushroom Soup with Crusty Bread
Warm up with this comforting Brie and Mushroom Soup recipe, served with crusty bread for dipping.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup Brie cheese, crumbled
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
– Crusty bread, cut into slices
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Stir in Brie cheese until melted and smooth. Pour in broth and heavy cream; bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 30-40 minutes
Chanterelle Mushroom Soup with Fresh Sage
This creamy soup showcases the earthy flavor of chanterelle mushrooms and the bright, herbaceous note of fresh sage.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed chanterelle mushrooms, cleaned and sliced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 2 sprigs fresh sage, chopped (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Pour in broth and bring mixture to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until mushrooms are tender.
5. Stir in heavy cream or half-and-half. Add chopped sage and season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh sage leaves if desired.
Cooking Time: 35-40 minutes
Hungarian Mushroom Soup with Sour Cream and Dill
This hearty soup is a staple of Hungarian cuisine, featuring earthy mushrooms, tangy sour cream, and the brightness of fresh dill. Serve it as a starter or alongside a crusty bread for a satisfying meal.
Ingredients:
– 2 tablespoons butter
– 1 large onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 teaspoons paprika
– Salt and pepper, to taste
– Fresh dill, chopped (for garnish)
– Sour cream, for serving
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
3. Pour in chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and cook for an additional 5 minutes or until heated through.
5. Serve hot, garnished with chopped dill and a dollop of sour cream.
Cooking Time: 25-30 minutes
Instant Pot Creamy Mushroom and Spinach Soup
This comforting soup is a perfect blend of earthy mushrooms and nutty spinach, all wrapped up in a rich and creamy Instant Pot broth. Serve with crusty bread for a cozy and satisfying meal.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Press “Saute” on the Instant Pot and melt butter. Add onion, cook until softened.
2. Add mushrooms, garlic, and chicken broth. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 5 minutes, then quick-release.
4. Stir in heavy cream and spinach. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 5 minutes (high pressure) + 10-15 minutes (natural release)
Sherry-Infused Mushroom Soup with Croutons
A rich and savory soup that combines the earthy flavors of mushrooms with the subtle sweetness of sherry, topped with crispy croutons for added texture.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup dry sherry wine
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
– Grated cheddar cheese, optional
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms, garlic, broth, sherry wine, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Preheat oven to 350°F (180°C). Toss baguette cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes or until crispy.
4. Serve the soup hot, topped with croutons and grated cheddar cheese if desired.
Cooking Time: 25-30 minutes
Rustic Mushroom and Potato Soup
This hearty soup is a perfect blend of earthy mushrooms and creamy potatoes, simmered to perfection in a rich vegetable broth. Serve with crusty bread for a cozy meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 large potatoes, peeled and diced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or let it cool and blend in batches.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 30-40 minutes
Asian-Inspired Shiitake and Ginger Mushroom Soup
This comforting soup is a perfect blend of earthy shiitake mushrooms, spicy ginger, and aromatic soy sauce. Serve it as a starter or main course for a cozy meal.
Ingredients:
– 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the sliced mushrooms and cook until they release their liquid and start browning, about 5 minutes.
3. Add the grated ginger and cook for an additional minute.
4. Pour in the vegetable broth, soy sauce, and sugar. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Creamy Mushroom and Leek Soup with Parmesan
This rich and savory soup is a perfect comfort food for any time of the year. Made with sautéed mushrooms, tender leeks, and a hint of nutmeg, it’s sure to warm your heart and belly.
Ingredients:
– 2 tablespoons butter
– 1 medium leek, cleaned and chopped (white and light green parts only)
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon nutmeg
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add leek and cook until tender, about 5 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the vegetables are very tender.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. Stir in heavy cream and nutmeg. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Garlic and Mushroom Bisque
This rich and creamy bisque is a perfect blend of roasted garlic and earthy mushrooms, perfect for a cozy evening meal or as an appetizer for a special occasion.
Ingredients:
– 2 heads of garlic, separated into cloves
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for 30 minutes or until tender.
3. In a large pot, sauté mushrooms and onion in olive oil until the onions are translucent.
4. Add roasted garlic, chicken broth, and heavy cream to the pot. Bring to a simmer.
5. Reduce heat and let it cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 50-55 minutes
Herbed Mushroom Soup with Toasted Walnuts
This earthy and aromatic soup combines the richness of mushrooms with the crunch of toasted walnuts, finished with a hint of fresh herbs. Perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– 1/4 cup toasted walnuts, chopped
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and thyme. Season with salt and pepper.
5. Serve hot, garnished with chopped parsley and toasted walnuts.
Cooking Time: 30-35 minutes
Summary
Get cozy with these 20 creamy mushroom soup recipes that are sure to become new favorites! From classic comfort food to international twists, this collection has something for everyone. Enjoy rich and savory flavors from Creamy Wild Mushroom and Thyme Soup to Spicy Thai Mushroom and Lemongrass Soup, or try unique combinations like Tuscan Mushroom Soup with White Beans and Kale. Whether you’re a mushroom lover or just looking for a new soup to try, there’s a recipe here that’s sure to hit the spot.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
