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
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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
Can we totally avoid using flour in this recipe?
Can you do a gluten-free flour? It needs a thickener…maybe pureed potato?
So easy and delicious. I used tawny port and the depth of flavour was incredible. My husband isn’t usually a fan of creamy things but as soon as he took a mouthful, he declared, “You can make this again!”
Love it Megan! My husband said the same. 🙂
Great recipe!!! Do you think this would freeze well with the cream in it? Would love to stick the freezer with this soup.
*stock
Honestly Im not sure with the sour cream- it may get granular. I wonder if you froze it without the sour cream, then added it when you heated the soup up?
Delicious! I made this for dinner a few nights ago and hubby and I both loved the earthy flavours. Followed the recipe and wouldn’t change a thing. The garlic chips are a lovely addition too. Thanks for another wonderful recipe 🙂
This was very good! East to follow directions.
Hello, I liked the recipe and planning to give it a try tomorrow. I realized that the sherry wine is a big shot for the recipe unfortunately I don’t drink or use any alcohol so is there any other sub for it?
Thanks
You could leave it out and use more broth.
Thanks
It was delish. My husband said it was the best soup he had ever eaten. I loved all the fresh ingredients.
So glad he liked it!
Delicious! My bf and I tried it out (#ThanksQuarantine) and are very pleased!!
Really lovely didn’t have the right cream so used a dollop of Creme Fraich and used fresh garlic leaves .
Perfect Jo!
How creamy is the soup? Do you think I could use an immersion blender to make it creamier?
Looks delicious!!
You could!
I made this using my homemade veggie broth and fresh rosemary and must say it was delicious! I omitted the sour cream and it still tasted amazing. The sherry and butter did add depth to the flavor. I added a pinch of parmesan cheese as a garnish. Thanks for the recipe. It’s a keeper.
Every time I serve this soup I get rave reviews and asked for the recipe.
So delicious and full of flavor! Give me a chunk of crusty French bread and I’m in heaven!
Thanks Linda- glad you enjoyed!
It has the most amazing depth of flavour and is simply delicious! I wanted to make it as it didn’t have cream as one of the ingredients ( I can’t digest cream, but am fine with yogurt). I used what ingredients I had (didn’t have rosemary etc), but it came out so well and I’m definitely going to make this regularly.
Thanks Nyla
Fabulous! Thank you!
I used plain yogurt instead of sour cream as I forgot to buy some… and made it in a slow cooker… wonderfully atomatic and tasty!
Perfect Linda and Thanks, glad you enjoyed this!
Definitely five star! Made this today and we loved it. LOVE the garlic chips also. Will surely make this one again as it is the best mushroom soup I ever had.
So glad you liked it!
Very Impressive !!!
One of the Best I’ve
Ever Had . Thank You
For Sharing….
this was an incredible mushroom soup, i used marsala wine and truffle salt since i had no truffle oil, also used half heavy cream and half sour cream. all of sylvia’s recipes i have tried have been perfect!
Great to hear~!
Absolutely extraordinary!!! Thank you so much for graciously sharing your recipes–every single one I have cooked has been outstanding!
Awwww, thanks so much Ruby!
Oh my this is good!!!!! It is worth it to put the garlic chips and truffle oil on for layers of flavour.
Thank you for sharing 🙂
So glad you enjoyed this Karry!
Tasty and quick. Added more stock, will use less “flour” next time.
Thanks Sally, so it turned out a bit thick?
This recipe looks divine! Do you have any suggestions of an alternate flour to make it gluten free? I’ve tried a regular 1 for 1 gluten flour, but it made it lumpy. Thanks for any thoughts you might have!
Sorry it got lumpy. What kind of GF flour did you use? Did you whisk with one cup of warm broth first, before adding the rest of broth?
Made this vegan with vegan butter and vegan sour cream – excellent!
Could I sub plain Greek yogurt for the sour cream?
Feel free to try it. I’m haven’t tried it with yogurt, but am really curious!
Feel free to try it. I haven’t tried it with yogurt, but am really curious!
Hi Sylvia, do i need to blend the mushroom soup? I dont have an immersion blender at home, so am hoping it’s not needed. Thanks!
No blending for this recipe!