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Quick And Easy Creamy Mushroom Soup Recipe
Rich, delicious, and creamy Mushroom soup is the ultimate comfort food at any time of the year.
Combining earthy mushrooms with creamy, velvety textures for a bowl of pure indulgence.
This recipe is perfect for chilly evenings, cozy lunches, or any time you crave something hearty yet sophisticated.
It has a deep umami flavor and is naturally vegetarian. You can serve it as a side dish or as a main dish topped with fresh herbs!
Imperfections are okay, but dirt isn’t, so the first step is to clean the mushrooms. There are so many theories regarding the cleaning of mushrooms on social media. Most are being spread by so-called home chefs.
When I first learned to cook mushrooms, I was told that washing mushrooms was A Very Bad Thing.
Everywhere on social media, like Instagram reels and Facebook videos, I heard and saw them saying things like…., “They’ll soak up all this water like a sponge!” they said. “They’ll never brown up right!” they said. “Just do what I tell you and dust off the dirt slowly!” etc.,
They (chefs) said to use a dampened paper towel or a mushroom brush and brush dirt and debris off them painstakingly.
Go ahead and clean them under flowing water just before you use them. They will soak up a little water, which can be quickly dealt with by browning the mushrooms. The water will evaporate, and you will have your mushrooms ready.
This creamy mushroom soup is a super easy recipe, too. Sauté the button mushrooms with onion and garlic, and combine with butter and flour to produce a thick roux.
Pour the vegetable stock(if you have it) or water into the same pot, and add milk and cream for the perfect creaminess.
Your Creamy Mushroom Soup is ready in only 30 minutes, including prep time. You can cook a restaurant-quality dish right in your kitchen with easy-to-get ingredients and easy steps. Let’s explore the secrets behind this delectable mushroom soup!
How To Cook Creamy Mushroom Soup Recipe
You can use any mushroom, even those that are past their prime, for this soup. This Mushroom soup is a great appetizer, often served before the main course for lunch and dinner.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Global
Course: Snacks and Starters
Serves: 4 people
Author: Ranjeeta Nath Ghai
Ingredients For Creamy Mushroom Soup
For the Soup:
- 2 tbsp olive oil or butter
- ⅓ cup medium onion, finely chopped
- 2 garlic cloves, minced
- 250g fresh button/cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 4 cups vegetable stock or chicken stock
- 1-2 pinches ground nutmeg powder
- 1 bay leaf or tej patta
- 1 cup cream or coconut milk (for a dairy-free vegan option)
- ½ tsp dried thyme/Italian Spice Mix
- Salt and black pepper to taste
- 1 tbsp whole wheat flour
- freshly crushed black pepper as required
- salt as required
Optional Garnishes:
- Fresh parsley, chopped
- Sautéed mushroom slices
- A drizzle of truffle oil
- Croutons or toasted bread
Instructions For Creamy Mushroom Soup
- Rinse button mushrooms or cremini mushrooms under flowing water.
- Separate the upper and lower parts of each mushroom and slice the lower part (base) into smaller pieces or thin slices.
- Peel, rinse and chop the onion and garlic finely. Prepare all the other ingredients and set them aside.
- Melt butter in a heavy saucepan and add bay leaf or tej patta (Indian bay leaf). Keep the heat low, and be careful not to burn the butter—finely chopped onions and garlic.
- Sauté them on medium-low heat till the onions and garlic become translucent.
- Add the sliced/chopped mushrooms and saute till the mushrooms start to release water.
- Sauté mushrooms until the water dries up and they become light golden.
- Add the flour and saute for 3-4 minutes, stirring often, on low to medium-low heat.
- Add black pepper and mix well when you stop smelling the raw flour aroma.
- Now add the water slowly (to avoid making any lumps), followed by milk. Stir well and season with salt.
- Let the soup come to a gentle simmer on low to medium-low heat first.
- Keep stirring as your mushroom soup would now begin to thicken.
- Let it simmer for about 4-5 minutes till the soup thickens to the required consistency.
- Fish out the bay leaves, then purée the whole thing with an immersion or a regular blender before serving it.
- Now you can add the cream and chopped parsley, let the mushroom soup simmer for 1-2 minutes more, and keep stirring.
- Lastly, to finish it…sprinkle ground/powdered nutmeg and stir.
- Switch off the heat, pour the soup in serving bowls and serve the hot and steaming Creamy Mushroom Soup.
Browning The Mushrooms

After washing and slicing, brown the mushrooms in butter. However, with button or cremini mushrooms, you can brown them to enhance their subtle unami flavor.
This process takes a little time. Initially, the mushrooms release a lot of liquid, making it appear like they’ll never brown. But as that liquid evaporates, the sound in the pot shifts from a gentle simmer to the sharper sizzle of sautéing.
I experimented with browning mushrooms to various degrees and discovered that I enjoy them best when they are just lightly browned, remaining moist and tender.
This approach gives the soup a creamier texture while still delivering plenty of flavor. Once the mushrooms are browned properly, you can add onion and garlic and cook them down until softened.
Serving and Storage Suggestions
- You can serve the cream of mushroom soup with a side of any sandwich, crusty bread, or toast.
- It can also be served as a starter with a pasta or pilaf main course.
- Alternatively you can enjoy the cream of mushroom soup with a side salad of freshly chopped veggies.
- Any leftover soup can be kept for 1-2 days in an airtight container or a leakproof container in the refrigerator. After refrigeration, the consistency will thicken more. Add a splash of water while you reheat to loosen the consistency.
What To Serve With Mushroom Soup

- A hot, flavorful mushroom soup tastes fantastic with a big sandwich or piece of crispy bread, like crostini or bruschetta.
- The soup is a perfect starter before pasta, risotto, or pilaf dishes. It also goes well as a side with almost any main course!
- A simple bowl of this satisfying soup shines as a main dish and pairs beautifully with a fresh salad or veggies.
Pro Tips For Cream Of Mushroom Soup
- Choose the Right Mushrooms: For maximum flavor, use a mix of mushrooms like cremini, shiitake, and portobello alongside button mushrooms.
- Enhance Umami: Add a soy sauce or Worcestershire sauce splash to deepen the savory notes.
- Make It Vegan: Use coconut milk instead of cream and vegetable stock for a vegan-friendly version.
- Add a Wine Kick: For extra depth, deglaze the pan with a light splash of white wine before adding the stock.
- Storage: Store the soup in an airtight or leakproof container in the refrigerator for up to 3 days or freeze it without the cream for more extended storage. Add the cream after reheating for the best texture.
This creamy mushroom soup is a delightful blend of earthy mushrooms and rich, comforting flavors.
Its smooth consistency and warm, savory taste make it perfect for impressing guests or enjoying a quiet night in.
Serve Creamy Mushroom Soup with crusty bread, The Flavour Republic Herb Garlic Toasties or a fresh salad for a complete and satisfying meal.
Enjoy this heartwarming mushroom soup and savor its creamy, earthy goodness with every spoonful!