Homemade Mushroom Soup – Creamy, Cozy & Delicious

I still remember the first time the earthy smell of mushrooms filled my kitchen: warm, cozy, and promising comfort. This mushroom soup is nothing like thin broths with a few slices floating around. It’s rich, velvety, and packed with flavor, the kind of homemade mushroom soup that turns a chilly evening into pure comfort. With just a few simple steps, you’ll have a creamy mushroom soup full of umami and warmth. Every spoonful feels like wrapping yourself in a soft blanket after a long day.

The Story Behind This Mushroom Soup

My love for homemade mushroom soup began at my grandmother’s table. She simmered freshly picked mushrooms in her old cast-iron pot, and the scent drifted through the house, mingling with wood smoke from the fireplace. Every spoonful carried a rich umami taste, humble yet unforgettable. She turned simple ingredients into meals that felt like love served in a bowl.

Over time, I tried to recreate that memory. I wanted the same earthy depth but with a smoother finish. After some experiments, I found a way to keep the heart of grandma’s recipe while making it even more velvety. Today, this creamy mushroom soup is my family’s cozy go-to, whether for quick weeknight dinners or slow Sunday lunches.

Homemade Mushroom Soup – Creamy, Cozy & Delicious

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Cozy, velvety mushroom soup with deep umami flavor. Simple pantry staples, optional cream, and a touch of soy sauce make a restaurant-worthy, weeknight-friendly bowl.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

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2 tbsp unsalted butter

1 tbsp olive oil

1 large yellow onion, chopped

2 garlic cloves, minced

1.5 lb (700 g) mushrooms (cremini + white button), sliced

1/2 cup dry white wine

4 cups vegetable broth

1 tsp fresh thyme leaves

1 tbsp soy sauce or tamari

1/2 cup heavy cream (optional)

Salt and black pepper, to taste

Fresh parsley and croutons, for garnish

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Instructions

1. Build the base: In a large pot, melt butter with olive oil. Add onion and cook until softened. Stir in mushrooms, salt, and pepper. Cook until browned, 10–12 minutes. Add garlic and thyme; cook 1 minute.
2. Deglaze & simmer: Pour in white wine and scrape browned bits. Reduce slightly, then add broth and soy sauce. Simmer 15 minutes.
3. Blend & finish: Blend two-thirds of the soup until smooth. Return to pot. Stir in cream if using. Taste and adjust seasoning.
4. Serve: Ladle into bowls, garnish with parsley and croutons, and enjoy with crusty bread.

Notes

Vegan swap: use olive oil instead of butter, and coconut milk or cashew cream instead of dairy.

Make-ahead: keeps 3–4 days in the fridge; flavors deepen overnight.

Freezer tip: freeze before adding cream for up to 3 months.

For extra body: blend a handful of cooked rice with the soup.

• Author: Sarah Mitchell
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 220
• Sugar: 5g
• Sodium: 690mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 35mg

Why This Recipe Works

Each time I cook this soup, I’m reminded that small details create the best mushroom soup recipe. Here’s why it works so well.

Woodsy Mushroom Flavor

Browning the mushrooms is essential. According to the USDA, mushrooms are naturally high in glutamates, which give them their savory umami character. When caramelized, their woodsy richness intensifies. Pureeing part of the soup then spreads that flavor throughout, ensuring every sip tastes as good as the spoonfuls with mushroom pieces.

Velvety, Customizable Texture

Puréed soup is naturally silky. Keep it dairy-free for a bold taste, or stir in a splash of cream for extra indulgence. This creamy mushroom soup adapts to your table: coconut milk for a subtle tropical note, cashew cream for a nutty twist, or traditional heavy cream for pure comfort.

Simple Ingredients, Elevated Comfort

Just pantry staples and fresh mushrooms. Mushrooms, onions, broth, garlic, thyme, and a touch of soy sauce are all you need. Mayo Clinic notes that mushrooms are naturally low in calories yet packed with nutrients, while Harvard Health highlights their powerful antioxidants, such as ergothioneine, which help protect cells. That’s the beauty of homemade mushroom soup: rustic, affordable ingredients transformed into something that feels restaurant-worthy.

Step-by-Step Instructions

Follow these easy steps, and you’ll create a bowl of soup that feels both cozy and refined. Don’t rush, each stage builds flavor and texture.

Build the Flavor Base

In a large pot, melt butter with olive oil. Add onions until softened, then toss in mushrooms. Let them release their liquid and slowly brown. The scent is earthy and comforting. Once golden, stir in garlic and thyme for one fragrant minute.

Simmer & Purée

Deglaze with wine, scraping the flavorful browned bits. Add broth and soy sauce, then simmer for 15 minutes. Transfer two-thirds of the soup to a blender and blend until silky, then pour back into the pot. The mix of smooth base and chunky bites creates a comforting balance.

Season & Serve

Taste, adjust salt and pepper, and swirl in cream if you prefer. Garnish with parsley or croutons. I love serving it with a slice of rustic bread, or pairing it with a zucchini asparagus soup for a fresh contrast. Each spoonful feels both hearty and elegant.

Variations & Serving Ideas

This soup is endlessly versatile, whether you want to keep it vegan, prepare it ahead, or serve it as part of a feast.

Vegan Mushroom Soup

For a vegan mushroom soup, use olive oil instead of butter and coconut milk or cashew cream instead of dairy. Coconut milk adds a gentle sweetness, while cashew cream gives a neutral silkiness. Both keep the earthy mushroom taste at center stage, but each brings a unique twist.

Perfect Pairings

On its own, this easy mushroom soup recipe is satisfying. But add crusty bread or a crisp salad, and you’ve got a meal. For indulgent weekends, I serve it alongside cheesy lasagna soup, double comfort in one sitting. For something lighter, try pairing it with a katsu mango gyoza bowl. Roasted root vegetables like carrots or parsnips add sweetness that balances the earthy depth of mushrooms.

Final Thoughts

Every time I ladle this mushroom soup, I feel the same warmth I knew as a child. The earthy depth, the velvety body, and the steam rising with hints of thyme make it the kind of comfort food that never grows old. Sometimes I even serve it in small cups as an appetizer, it always wins smiles around the table.

It’s hearty enough for lunch, elegant enough for dinner, and even better reheated the next day. According to Wikipedia, mushrooms have been a kitchen staple worldwide for centuries, valued for flavor, texture, and nourishment. That’s why this recipe feels timeless, it’s more than just soup, it’s a ritual of comfort worth repeating.

FAQ About Mushroom Soup