Creamy Mushroom Soup

I’m so excited to share my Creamy Mushroom Soup with you! It’s earthy, silky, and packed with real mushroom flavor — no heavy tricks needed. We brown a big pile of mushrooms, simmer them with a splash of wine and tamari for extra umami, puree most of the pot for a smooth base, and then decide whether to finish with cream (for richness) or skip it for a more concentrated mushroom punch. Either way, it’s cozy, fast-ish, and one of my favorite weeknight comfort bowls.

Level: Easy
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
Course: Soup
Cuisine: Comfort / Vegetarian-friendly (optional dairy-free)

I started making mushroom soup because I wanted something that tasted intensely of mushrooms without feeling heavy. Browning the mushrooms well and using a little tamari (or soy) and white wine creates layers of savory flavor. Blending most of the soup gives you a creamy mouthfeel without relying entirely on cream. I love the version without cream for its pure mushroom intensity, but I’ll happily add a splash of cream when I want something richer.

Description

What you’ll get from this recipe:

• Deep, savory mushroom flavor from a mix of common mushrooms.
• A silky texture achieved by pureeing part of the soup.
• Brightness and depth from white wine and tamari.
• Two finish options: keep it dairy-free and bold, or add cream for a classic, velvety result.
• Easy adaptability: make it vegan by swapping butter for oil and cream for coconut or cashew cream.

Ingredients

• 1½ pounds mushrooms (mix white button + cremini or use your favorites), cleaned and sliced
• 2 tablespoons extra-virgin olive oil, plus extra for finishing
• 2 tablespoons unsalted butter (or use all oil for dairy-free)
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, grated or minced
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• ¼ cup dry white wine (optional — great for brightness)
• 3 cups vegetable broth (or chicken broth if not vegetarian)
• 1 tablespoon tamari or soy sauce (adds umami)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• ½ cup heavy cream or crème fraîche (optional) — or ½ cup canned coconut milk / cashew cream for dairy-free
• Chopped fresh parsley for garnish (optional)
• Lemon wedge (optional — a squeeze can lift flavors)

Directions

1. Heat the pan & prep:
   Put a large, heavy pot or Dutch oven over medium heat. Add 1 tablespoon oil and 1 tablespoon butter. While it warms, slice the mushrooms and mince the onion and garlic.
2. Brown the mushrooms in two batches:
   Add about half the mushrooms in a single layer (don’t crowd the pan). Let them sit, undisturbed, for 3–4 minutes so they get some color, then stir and cook another 2 minutes. Transfer to a bowl and repeat with the remaining mushrooms, adding a bit more oil/butter if needed. Browning in batches concentrates flavor — that’s where the soup gets its depth.
3. Sauté the aromatics:
   Lower the heat to medium. Add the chopped onion to the pot with any remaining fat; cook 4–6 minutes until soft and translucent. Add the garlic and cook 30–45 seconds until fragrant.
4. Deglaze & simmer:
   Pour in the white wine (if using) and scrape any browned bits from the bottom with a wooden spoon — that’s flavor. Let the wine reduce for 1–2 minutes. Return all the browned mushrooms to the pot. Add the broth, tamari, and thyme. Bring to a gentle simmer, cover, and cook 15 minutes to let flavors marry.
5. Blend most of the soup:
   Turn off the heat and let the soup cool a bit. Remove about two-thirds of the liquid and solids and purée in a blender until smooth, or use an immersion blender right in the pot leaving some texture. Return the purée to the pot and stir to combine. This gives you a creamy body while keeping some mushroom pieces for texture.
6. Finish (two options):
   • For a richer, classic soup: stir in ½ cup heavy cream and warm on low for 2–3 minutes (don’t boil).
   • For a dairy-free or bolder mushroom flavor: skip the cream or stir in ½ cup cashew cream/coconut milk at the end and warm gently.
   Season with salt and pepper to taste, and add a small squeeze of lemon if you want a bright lift.
7. Serve:
   Ladle into bowls, drizzle a little olive oil or cream on top, and scatter chopped parsley and extra thyme. Serve with crusty bread or homemade croutons.

Process Details

• Why two batches of mushrooms? Mushrooms release water as they cook. If you overcrowd the pan they steam instead of brown. Browning gives caramelized flavor — that’s the tasty part.
• Why tamari/soy & wine? Tamari deepens umami (the savory taste) and wine adds a tiny acid note that makes everything taste brighter. Both together make the mushroom flavor more complex.
• Why blend only part of the soup? Pureeing two-thirds gives you a velvety base while leaving tender mushroom pieces for a pleasant bite — creamy but not lifeless.
• Why add cream off heat? Turning the heat off (or very low) before adding cream reduces the chance it’ll separate, keeping the soup smooth.

Tips for Success

• Clean mushrooms gently. Wipe with a damp towel or quick rinse and dry; don’t soak them.
• Use a mix of mushrooms if you can — cremini adds earthiness, button keeps it mild, and shiitake or oyster boost complexity.
• No wine? Skip it and add an extra splash of broth plus an extra teaspoon of lemon at the end.
• Make it vegan: Replace butter with olive oil and use cashew cream (blend ½ cup soaked cashews with ½ cup water) or canned coconut milk to finish.
• Texture control: Want it chunkier? Blend less. Want it super silky? Blend all of it. Personalize it.
• Reheat gently: Warm on low so the texture stays smooth, especially if you used cream.

Serving Ideas

• Drizzle with truffle oil and serve with warm sourdough for a restaurant-like treat.
• Top with homemade garlic croutons or crisp fried shallots for crunch.
• Pair with a simple green salad or a grilled cheese made with gruyère for dunking.
• Finish with a few snipped chives or a spoonful of crème fraîche for contrast.

Storage & Freezing

• Refrigerator: Keeps well in a sealed container for up to 3 days. The soup thickens as it cools — thin with a splash of broth when reheating.
• Freezing: You can freeze without cream for up to 3 months. Thaw overnight and stir in cream/cashew cream when warming. Creamy soups can separate if frozen with dairy, so add cream after reheating if possible.

Nutrition (approximate per serving)

• Servings: 4
• Calories: ~220–320 per serving depending on whether you use cream or a dairy-free finish.
• Notes: Mushrooms provide fiber, B vitamins, and a savory, low-calorie base — final nutrition varies by cream choice and amount of oil/butter used.

This Creamy Mushroom Soup gives you big mushroom flavor and a luxuriously smooth texture without fuss. Brown the mushrooms, simmer with broth and a touch of tamari and wine, puree most of the pot, then choose your finish — rich cream or bold, dairy-free intensity. It’s easy to make, easy to customize, and reliably comforting. Want a printable card, a low-calorie version, or a stovetop-to-immersion-blender shortcut? I can make one of those next.