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This Mushroom Soup recipe is so creamy and delicious! Earthy mushrooms, garlic and rosemary give this such a satisfying depth of flavor. It’s an easy recipe that comes together in 30 minutes. Includes a video. Enjoy our 40 Best Mushroom Recipes!
What is more nourishing than a warm bowl of mushroom soup on a chilly night? This recipe for Mushroom Soup is very simple to make yet deeply satisfying. There are lots of ways to adapt this to your needs, so be sure to read the recipe notes. Yes, it can be made vegan!
Serve with a good loaf of crusty bread or some sourdough croutons and dinner is ready in under 30 minutes! And it feels so luxurious. I love garnishing the soup with crispy garlic chips for added texture and flavor. A drizzle of truffle oil further elevates. Of course, both are optional. 😉
Table of Contents
Why you will LOVE Mushroom Soup!
- Easy to make: This recipe for creamy mushroom soup is simple and comes together quickly; there is no blending required. Just whip it up in one pot. With just a few steps, you can have a warm and comforting bowl of soup ready in no time.
- Versatile: Mushroom soup can be adapted to various dietary preferences. It can be made vegan by using plant-based ingredients instead of dairy products. It is also keto-friendly and gluten-free adaptable.
- Perfect for special occasions: Whether you’re looking for a quick weeknight dinner or a dish to serve at a special gathering, mushroom soup fits the bill. It can be enjoyed as a main course or served as a first course in a plated dinner.
- The versatility of mushrooms: You can use a variety of mushrooms for this soup, such as button mushrooms, cremini mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles or porcini. These mushrooms add different flavors and textures to the soup.
Mushroom Soup Ingredients
- Mushrooms: Of course, the star ingredient! You can use a variety of mushrooms for this soup, such as white button mushrooms, cremini mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles or porcini. Different types of mushrooms will add different flavors and textures to the soup.
- Onions and Garlic: These aromatic ingredients add depth of flavor to the soup.
- Flour: This is used to thicken the soup. It helps create a creamy consistency.
- Sherry Cooking Wine: The sherry elevates. It’s still really good with Marsala wine, red wine or even white wine, but tastes best with the sherry cooking wine, adding a complex sweetness that is heavenly.
- Broth: Use vegetable broth or mushroom broth as the base of the soup. It adds richness and depth of flavor.
- Sour Cream or crème fraiche: This ingredient adds creaminess to the soup. If you’re making a vegan version, you can use a non-dairy alternative like vegan sour cream or cashew cream.
- Herbs: Rosemary is used in the recipe, but you can also use fresh thyme or sage for added flavor. Feel free to experiment with different herbs based on your preference. Dill and parsley would be lovely too.
- Optional Garnishes: You can garnish the soup with crispy garlic chips. Truffle oil is another optional garnish that adds a luxurious touch to the soup.
See the recipe card below for a full list of ingredients and measurements.
How to Make creamy mushroom soup
- Saute onions, garlic, and mushrooms until deeply golden. Season.
- Add flour to thicken, then add wine, and broth and simmer gently.
- Stir in sour cream.
- That’s it!
The trick to getting the beautiful depth and flavor here is really taking your time to cook the onions and mushrooms. Cook them until all of the liquid releases. Here I’ve added rosemary, but fresh thyme or Sage would work well too.
If you would like a silky smooth mushroom soup, feel free to blend this up with an immersion blender. Truffle oil is a nice addition, but totally optional.
Set aside some of the cooked mushrooms to use as a garnish.
To make the crispy garlic chips- slice garlic lengthwise, then pan-sear until golden- a crunchy flavorful topping. My husband’s favorite!
Mushroom Soup FAQS
As far as mushrooms, feel free to use any of the following or a combination: button mushrooms, cremini mushrooms, portobello mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles, porcini mushrooms or morels. Adding some dry mushrooms to the mix will add another layer of flavor but I would hydrating them first.
Adding a little splash of sherry cooking wine elevates mushroom soup-but don’t sweat it if you don’t have it. Red wine, white wine, Marsala wine, Madeira Wine, Vermouth, or Ruby Port will work here too.
But the sherry-cooking wine is super tasty. Just be sure you are not using sherry vinegar.
Mushroom soup is typically vegetarian while Golden Mushroom Soup is made with beef stock. Sometimes tomato paste also is added for extra depth.
Yes, mushroom soup can be frozen, but preferably without the dairy added. Add the sourcream when reheating the soup.
What to serve with Mushroom soup
More recipes you may enjoy
Let us know how you like this Creamy Mushroom Soup in the comments below, noting any of your adaptations! See recipe notes for vegan options!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
how to make Mushroom Soup | 45-sec video!
Mushroom Soup Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup, vegetarian
- Method: stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Mushroom Soup with Rosemary and Garlic – a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!
Ingredients
- 4 tablespoons olive oil, butter or vegan butter
- one large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced ( or use mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (not vinegar) or marsala wine or red wine
- 5 tablespoons flour (or GF flour)
- 3 cups hot veggie broth, chicken stock, or beef broth (or use water with bullion cubes) see notes.
- 1/2 cup to 1 cup sour cream ( 3/4 cup seems just right) or use vegan sour cream, cashew cream (or use heavy cream)
- pepper to taste
- Optional garnish: drizzle of truffle oil, garlic “chips” ( see notes) croutons, crusty bread!
Instructions
- Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.
- Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.
- Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.
- Stir in the sour cream until fully incorporated.
- Season with pepper and taste for salt.
- If you would like a thinner soup, add a little more broth, readjusting the salt.
- To make the garlic chips, thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes. Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.
- To Serve: Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.
Notes
The best (tastiest) version of this soup is using butter and sherry cooking wine. The sherry elevates. It’s still really good with Marsala wine, red wine or even dry white wine, but tastes best with the sherry cooking wine, adding a complex sweetness that is heavenly.
If you prefer a pureed soup- feel free to blend or blend half.
Though the type of broth or stock is totally adaptable here – chicken broth to me has the best flavor. Or use vegan “chicken” broth. Beef broth adds a delcious depth as well. If going with straight veggie broth, sometimes I’ll add a teaspoon or two of miso to the hot broth for extra depth.
Of course, you can make this vegan with olive oil (or vegan butter) and using a vegan sour cream or cashew cream. If going the cashew cream route, remember that sour cream has a bit of tangy sourness to it, so you may need to add a bit of acid- a few drops of lemon juice or vinegar to taste.
Store leftovers in the refrigerator in an airtight storage container for up to 4 days.
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 351
- Sugar: 7 g
- Sodium: 588 mg
- Fat: 22.9 g
- Saturated Fat: 6.5 g
- Carbohydrates: 26.2 g
- Fiber: 2.7 g
- Protein: 12.8 g
- Cholesterol: 20.5 mg
Keywords: mushroom soup, easy mushroom soup, creamy mushroom soup, the best mushroom soup, mushroom soup recipe, cream of mushroom soup, creamy mushroom soup
Very tasty but. More like a really good mushroom gravy.
★★★★
Thanks Terri- you can always thin the soup to your desired consistency!
Amazing flavor and so easy. I used 1/2 and 1/2 and cashew milk that I made.
★★★★★
Sounds great Amanda, glad you enjoyed!
One of the best soups I have ever had. Great recipe.
Thanks so much Anne!
Beef stock gives it a full bodied favour as opposed to veggies and chix stock. I only used a teaspoon of chopped garlic it wasn’t enough, thank goodness for garlic aioli add to each serving. Loved it.
thanks David- glad you enjoyed!
Hi,
Are there any substitutes I can use in place of the wine?
★★★★★
Hi Allison, you can just leave it out. At the very end, taste the soup, if you want a little acid, add one drop red wine vinegar or balsamic- you may not need it.
Best mushroom soup ever! Thank you!
Great to hear Vera!
★★★★★
Thank you Sylvie! I made it tonight and my husband who doesn’t like soups loved it. I made 1 1/2 batch and it’s almost gone 😂
Awesome to hear Vera!
I have been wanting to make mushroom soup for many years having being served the best in a cafe many years ago. I have been cautious as I have never eaten another bowl in fear of disappointment. This recipe hit the bullseye in the middle of the target.
Thank you Sylvia.
★★★★★
Wow, great to hear!
Excellent soup, made it yesterday. I used sour cream but it was a little too thick so I added a little water to get the consistency I wanted. I did use some rehydrated wild mushrooms for fun along with the cremini mushrooms. We really enjoyed it. Thank you!
★★★★★
Glad you enjoyed it!
Used corn starch to thicken. Vegetable broth as well. Olive oil to maintain vegan and gluten free restrictions.
Turned out great! Will definitely use recipe again!
★★★★★
So glad you enjoyed it!
Yummy!
I think next time I will use half sour cream and half whipping cream, it had just a teensy bit too much acidity for me. I used shaggy parasol mushrooms from our acreage:)
Love that you foraged your own mushrooms! Yes please do adapt and adjust to your taste.
This is a phenomenal soup. I now triple the recipe because my boyfriend and I love it so much!
★★★★★
Great to hear Lynn!
This soup is one of my family’s all time favorites. I also like to add some already made wild long grain rice at the end and some cooked ground beef. The add-ons make it a little more hardy
★★★★★
Perfect Celcilla!
Yum! I used cream, mushroom and veggie broth and omitted the sherry, it was very good! Just a bit salty, the broth would have been perfect without the added salt for me. I shall definitely make this rich and delicious soup again!
★★★★
Glad you enjoyed it!
Dear Sylvia, your website is my absolute go- to for dinner! I started cooking a lot ,even some of your more complicated recipes, during Covid and I’ve never stopped. This soup is heavenly already but I because we watch calories I added plain yogurt instead of sour cream or heavy cream. Also I put in one Portabella along with the crimini mushrooms. (Sautéing with butter yum) and to make it a meal-in-one I added pearled barley already cooked.
(I’ve learned to add spice to the rice or barley as it cooks so it’s not bland. )Needless to say we scraped the bottom of the pot! 😉
Judith
★★★★★
Great to hear Judith!
Fabulous soup. First time to make mushroom soup. Rich and full of flavor. Thanks so much.
Thanks Anne!
This is one of our favorite soups for fall/winter. The recipe is simple, but the flavor is complex. One comment is that I think it’s meant to be blended at some point, but it doesn’t mention this. I usually just blend in Vitamix & reserve a bit as suggested for texture.
★★★★★
That is always an option! Glad you enjoyed this!
Delicious! Even better the second time after reheating. I added bits of bacon the second time and it was transcendant. <3
★★★★★
Sounds perfect and glad you liked it Alana!
Our favorite soup don’t change anything follow the recipe
Earthy decadent super yum on cold nights
★★★★★
Thanks so much!
Hi Sylvia… I had to come back to this recipe and comment because this was a total hit at my family Sunday Dinner and then also a recent dinner party I had! I hate mushrooms but try to cook them sometimes for family because they like them and they also have some great health benefits, so I am trying to like them more. In order to allow me to like it more, I diced the fresh mushrooms very small, used slightly less and also added mushroom powder. I also made some adjustments due to having to cook for gluten-free and also dairy-free individuals so I used brown rice flour to thicken and my homemade cashew sour cream for the dairy. I also added a carrot and a parsnip because I am always trying to add more veg to everything and I had them lying around! Added a nice sweetness and also nuttyness (is that a word??) which complemented your flavor profile well. Since I was using my homemade veg stock, I added that teaspoon of white miso as you directed which I think was great idea. This recipe is going into permanent rotation status! Thanks for being here! I love what you do with flavors and your photography is so enticing!
★★★★★
Thanks so much Kiki! Glad you enjoyed this and love your additions. 🙂