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
Could I use full fat Greek yogurt in place of sour cream?
Sometimes yogurt gets granular in soup. Some don’t, some do-so that is my only hesitation.
This soup is so good! I made a few changes: I used white wine instead of sherry because that is all I had, I didn’t have truffle oil, so I reduced the salt and added 1/4 tsp of truffle salt at the end. I used 1/2 cup almond milk instead of the sour cream. I also forgot the flour step, so I used some of the hot broth to dissolve 1 1/2 T of cornstarch and added that. I will definitely make this again. Thank you for the recipe!
Very delicious and creamy mushroom soup! Follow all the directions to the T and it will be very flavorful. I made sure to caramelize the onions and mushrooms and get all the brown bits mixed in with the broth just as you said! I used vegetable broth and added a teaspoon or 2 of soy sauce to it before heating it up. I also used regular white cooking wine instead of sherry but it was still so delicious! Thank you!!
Amazing. Used double cream and it was lovely and thick. Flavour is delicious. Perfect winter warming soup.
I just made this and followed your recipe, however, I found it to be a bit bland. What can I incorporate? (Please no more salt or pepper…it just needs something. Thanks
Getting the onions, garlic and mushrooms really golden and carmelized adds the flavor here.
Amazing. I used dry Marsala wine instead of sherry because that’s what I had on hand. Always looking for delicious vegetarian main meals and this fit the bill. Best mushroom soup I have ever eaten!
Awesome 🙌
This is divine! I can’t wait to serve this tonight. Thank you!!
Recipe looks delicious!
Can I substitute whole milk yogurt for the sour cream?
Yes, you could but add a tablespoon flour to the mushroom mix before the hot stock, to thicken the soup.
My husband and I loved this, used sherry, butter, cremini mushrooms and chicken stock. The garlic chips were wonderful! Great recipe, will make again.
Solid recipe! I liked those garlic chips A LOT and will be making those again. I could have used a little tip about mixing in the sour cream. I would usually temper something like that, but the method didn’t call for it, so I just put it all in at once. Oops! Mistake. It never fully incorporated.
Oh really? Sorry about that. I usually just whisk it all in at once and it fully incorporates. Was it low fat by chance?
Fabulous aroma & taste, thanks for sharing an easy to follow recipe. I would like to know the best way to thin, as it is quite thick. Thanking you advance.
Simply add a little more broth or stock.
I want to make at least 6 servings . How?
I would just double the recipe. 😉
I think had a used cooking sherry and butter this would have been way better. Instead, I used olive oil and red wine and found it to be quite bland. Will try again with the other ingredients!
Yum! How long will it last in the fridge?
3-4 days!
Hi! your recipe looks amazing!! I was wondering what the measurements would be for each serving
I would say 1 1/3-ish cups?
Can I put cottage cheese in it?
It might not be good texture-wise, but flavor would be ok.
Delicious! Thank you!
WOW! Just made this and it was wonderful. We used oil instead of butter, and cashew cream instead of sour cream. I surprised my wife with this dish and she was amazed at how good it was!
Great way to adapt!
Having mushrooms that were a day before pitching in the trash and an open carton of beef broth that needed to be used I was so relieved to have found this recipe. I followed the recipe exactly taking my time and it was still ready to eat in 35 minutes. And the depth of flavors was wonderful! I did use a white Zinfandel instead of cooking sherry but this soup was easy and fantastic and I will make it many many times in my future.
I have lots of dehydrated mushrooms. Can they be re-hydrated say with chicken broth and used in this recipe?
Hi Katie! Great question. You know, I haven’t tried this but don’t see why they wouldn’t work. Let them get very soft and perhaps blend into a smooth soup if the texture is too chewy.
CAN i use a hand blender and make it smooth?
Absolutly!
Thanks for this recipe. I substituted beer for the sherry and it gave the soup an interesting tang and a bit of nutritional yeast for another level of flavour. Here in France we’re lucky to have soy cream which makes an ideal substitute for dairy–unfortunately I don’t think it’s made it to North America yet.
Very easy to make and full of flavor! Definitely perfect for this second day of fall.
Well we just went from 90° to 48° in iowa, so a good soup recipe was much needed. This one definitely hit the spot with the whole family especially my 12 year old who loves mushrooms!!
Thank you for this! I substituted mushroom gravy base that I had leftover from frying up mushrooms last week for the sherry, and it still has a very deep and rich aroma. Excellent recipe!
The best mushroom soup! I couldn’t find cashew cream so I used coconut cream instead and it worked out just fine.
Thank you for sharing your gift. Every recipe is delicious and layered with flavor. When I make a recipe it becomes my favorite…that is until the next.
Thanks so much Linda!