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
How wonderful it looks! I’m so excited about it!! Thanks again for having a blog that is relatable and understanding for any type of cook even the newest of cooks (beginners or kids learning too). Im gonna go explore more of these incredible ideas I seen few more soups at bottom I need to scope out because it’s starting to get chilly and what’s better then warm hot soup. Thanks again for being so real and making it fun to find new ideas for my family.
I hope you give it a go Kristina!
First time making homemade mushroom soup. Used evaporated milk instead of sour cream…perfection!
Glad it worked out Pina!
Thank you for all of your amazing recipes!! They are incredible – truly life changing and so delicious!
I love, love love this recipe! It was one of my favorites! We used burgundy wine (didn’t have sherry) with half cream and half Greek yogurt. It was sooooo good!!
Perfect Kim- thanks!
I made this last night and really liked the flavor, but the flour step didn’t seem necessary and made my soup a bit gummy. Maybe I over or undercooked the flour when adding? I will make it again and skip that step to see what happens . The sour cream should add enough heft to keep it from being too thin…
Hi Carol- did you use AP flour? Feel free to try it without next time!
Wonderful Recipe followed recipe used Marsala wine and herbs de Provence (what I had on hand)
Thanks so much Susan!
Amazing how a few simple ingredients come together to deliver such great flavor – even my mushroom-skeptical daughter enjoyed it. We didn’t have sour cream or heavy cream on-hand so subbed with half&half, which worked fine. Thanks for the recipe!
Perfect Stephanie!
Lovely recipe, thank you. I usted white and baby portabella and brown clamshell mushrooms. I will saute them in the flour longer next time. I used heavy cream and it’s a lovely December soup!
Awesome Lisa!
Lovely recipe, thank you. I used white and baby portabella and brown clamshell mushrooms. I will wait a them in the flour longer next time. I used heavy cream and it’s a lovely December soup!
Glad you liked this Lisa!
I made the Gluten Free recipe and it was a family hit. I’m making it again today!
Oh Great Gary! Love it!
First off – I love your recipes! My question is, I’d like to make this for Thanksgiving. If I made it a day or two ahead of time, and reheat it, should I add the sour cream in when reheating?
You know Liz, that is probably a really good idea. If the soup gets too thick you can also loosen it with more broth.
Adore this! Have made it as written many times, and have also added a bay leaf during the simmer, I have a surplus of them and they work well in this soup. Thanks for such a great recipe.
Great idea with the Bay leaf Kara! I’m so glad you enjoyed this!
My wife and I recently moved to a vegan based diet. So far this is my favorite recipe.
I do add a generous amount of cayenne pepper.
Thanks for sharing.
Glad you like this Bob- what kind of milk or cream do you use?
Wow! Starting to get into soup season and this is the first I went for. Followed your directions using portobello, shiitake, royal trumpet and some other smaller taller mushrooms I don’t know the name of.
I would consider myself a novice-intermediate cook and this soup had my fiance raving. He’s also a huge fan of garlic, so the garlic chips were a hit. Thank you so much for your knowledge
Awesome Birdie!
Hi Sylvia, in your opinion is this soup freezer friendly?
Hi Carole- I have not tried freezing- but I were to, I think I’d leave the dairy out then add it when heating it up? To help prevent any grainy texture. Will you let me know if you try it?
Delish!
thanks Louise! Glad you enjoyed this!
Unfortunately a bit disappointed by this one. Don’t get me wrong, it tastes good. But I should have gone with my gut when I saw “Stir in the sour cream until fully incorporated” and tempered the sour cream separately first. Adding dairy to the hot soup made it become very grainy rather than smooth and creamy. It just looks very unappetizing. Maybe it was the high milk-fat content of the sour cream, but if a recipe includes a dairy product (especially with an alternative being heavy cream), there should be step included to bring the dairy up to temperature before adding to avoid the curdling issue
Interesting Brittany. I’m sorry about that – and I’ve never had a problem with the sour cream turning grainy? Is it possible the wine didnt get cooked off?
Are there any types of mushrooms that you would advise against using in this soup? We used a mix of cremini, portobello, and royal trumpet before and it was great. I live near a farmer’s market now that has over a dozen types of mushrooms and it’s tempting to throw one of everything in but I don’t know if some of these have flavors that won’t mix well.
Hi Matthew, I haven’t tried this with a huge variety of mushrooms but I don’t see why it wouldn’t work with most type- except not little enokes? Give it a try! Your soup at the least would be FULL of so many nutrients- I really love the idea of this! Such a lovely idea!
Hey Sylvia thanks for the reply. I gave it a trial run with cremini, portobello, royal trumpet, chanterelle, and hen of the woods. I don’t know if the hen of the woods texture worked with it because they’re a bit stringy when you pull them apart, but the flavor was out of this world. We’re gonna triple the size and make it again for a big fall equinox party this weekend. We made it last year and it was a big hit so we’re doing it again. It is becoming part of the holiday tradition. Of all the things I have learned how to cook during the pandemic, this is hands down the greatest recipe I have found. Thanks for putting it up on the internet for us and answering all our questions.
Awwww… thanks Mathhew! Love that you experimented with all of those mushrooms! Have a happy fall party! 🥂
How should I substitute the cooking wine in this dish? I am a teen but I don’t want to lose the flavor.
I would just sub water:)
Thoughts on making this with a mushroom stock (probably home made)? I’m hoping to hit mushroom-y, umami notes for a vegan later this week*, and worried that a straight vegetable stock will dilute that aspect of the soup.
*I’ve never made the soup, but am familiar with the flavour profile from old fashioned French dishes.
I think that would elevate! Do it! 🙂
What an interesting flavour! Feels like I am eating fresh ingredients from the woods.
Amazing and easy – I used Cabernet and added miso to my veggie broth. Another of Sylvia’s recipes that is perfect!
Glad this worked for you!
It was good. I didn’t have the herbs and used red wine. Next time will use what was recommended. My husband loved it. I used sour cream. Another recipe to keep and this is only the second one I have used from this site but the celery soup was absolutely amazing and my favourite so far. Tomorrow I am going to do the Indian Shepherds Pie.
Can I use Coconut milk or almond milk instead of cream? I can’t do soy or cashew sour cream.
Thanks,
Lisa
I haven’t tried it with either of these, but give it a shot- why not? You may need to adjust salt a bit?
I can’t eat wheat flours, do you think coconut or almond flour would be a good substitute or should I just leave the flour out? Thanks, the soup looks delicious!
Can you eat a GF flour blend? That would work!
So delicious! Will definitely make again!
I made this recipe and sauteed the chopped onion in some leftover garlic butter I had on hand, used finely chopped fresh rosemary and thyme from the garden, about half a teaspoon of each. I was out of sherry so used an ounce of bourbon which made the soup really yummy.
My final change was to use a rich turkey stock that was in the freezer. Wow, this really pulled all the flavours together, especially once the two cups of half were added along with plenty of fresh cracked pepper!
Love it!