Quick and Creamy Mushroom Soup
When the weather cools down and I want something cozy but easy, this Quick and Creamy Mushroom Soup is one of my go-tos. It’s rich, silky, and full of deep mushroom flavor, the kind of soup that tastes like it simmered for hours but actually comes together in under an hour!
Winter soups are my favorite recipes to make! From my French onion soup with cabbage to my lentil soup with feta, you can see that I absolutely love a good soup recipe.
This one is a little different though. Think cream of mushroom soup, but it skips the flour and fancy techniques. Instead, a single potato adds just the right amount of body and creaminess without making it heavy. The result is smooth, earthy, and satisfying enough to stand alone as a meal (especially with a slice of crusty bread on the side).
If you love mushrooms as much as I do, this soup will hit all the right notes! It’s quick enough for a weeknight but special enough for a dinner party starter.
Why We Love This Creamy Mushroom Soup Recipe
- It’s flavorful with minimal effort. You don’t need hours of simmering or a long ingredient list. The mushrooms, butter, and a splash of white wine build incredible flavor fast.
- Creamy without being too heavy. The potato adds natural thickness, so the soup feels luxurious without relying solely on cream (although we use a little bit of that, too). You get all the comfort without too much heaviness!
- Ready in under an hour. From start to finish, this soup takes about 45 minutes. It’s ideal for a cozy lunch, quick dinner, or a first course that feels elevated but effortless.
- Versatile and easy to customize. You can tweak it depending on what you have! Swap the cream, use different mushrooms, or make it vegetarian with veggie broth. It always turns out delicious.
Ingredients You Need
- Butter: Adds richness and helps the mushrooms caramelize beautifully. You can use olive oil for a lighter option.
- Onion: Forms the base flavor of the soup. Yellow or white onions work best for their natural sweetness.
- Potato: This is the secret thickener! It gives the soup body and a creamy texture without needing flour.
- Mushrooms: Baby bellas (cremini) are my favorite here for their earthy flavor, but you can mix in white button or shiitake mushrooms too.
- Garlic: Just one clove adds depth and rounds out the flavor.
- Dry white wine: Adds a brightness and depth of flavor. Use something crisp like Sauvignon Blanc or Pinot Grigio.
- Broth: Vegetable or chicken broth both work, go for low sodium so you can control the seasoning, though!
- Heavy cream: Adds that silky, velvety finish. You can use half-and-half for a lighter version.
- Salt + pepper: Season to taste! Mushrooms love a generous pinch of salt.
- Fresh thyme: Adds a subtle herbal note that complements the mushrooms beautifully.
Variations & Substitutions
- Make it dairy-free: Use olive oil instead of butter and swap the cream for coconut milk or cashew cream.
- Try different mushrooms: Mix cremini, shiitake, and portobello, or whatever you have on hand!
- Skip the wine: If you’d rather not use wine, just deglaze the pot with a bit of extra broth and a squeeze of lemon juice for brightness.
- Add extra texture: Reserve a handful of sautéed mushrooms to stir in at the end for a mix of creamy and chunky bites.
- Boost the umami: Stir in a teaspoon of soy sauce or miso paste while simmering for an extra savory kick.
How to Make This Mushroom Soup Recipe
- Sauté the Onions & Potatoes: Heat butter or olive oil in a large pot over medium heat. Add chopped onion and potato. Cook 5–6 minutes until onion softens.
- Add Mushrooms & Garlic: Add sliced mushrooms and cook another 8–10 minutes until softened and lightly browned. Stir in garlic and cook 1 minute until fragrant.
- Deglaze: Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer 2–3 minutes until reduced slightly.
- Add Liquids: Add broth and heavy cream, bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until potatoes are tender.
- Blend: Use an immersion blender (or transfer to a blender in batches) to purée until smooth.
- Serve: Ladle into bowls, top with sautéed mushroom slices, fresh thyme, and a drizzle of cream if you like.
Tips for Success
- Don’t rush the mushroom browning. Let the mushrooms cook until they release their moisture and start to caramelize to add as much flavor as possible to this creamy mushroom soup.
- Deglaze the pot well. After adding the wine, scrape up all those flavorful browned bits from the bottom. They add tons of savory richness to the soup!
- Blend carefully for a smooth texture. If using a countertop blender, let the soup cool slightly before blending in batches to avoid steam buildup. An immersion blender makes it even easier, if you have one!
- Season at the end. Mushrooms absorb salt differently, so taste after blending and adjust the seasoning just before serving for the best flavor balance.
Serving Suggestions
This homemade cream of mushroom soup is cozy enough to be a meal on its own, but it also makes a great starter or side. Here are a few ways to serve it:
- With crusty bread or homemade popovers for dipping.
- As a starter for mains like roasted cauliflower and cannellini beans or beef and cabbage gratin.
- Paired with a side salad like a golden beets & burrata salad or a rapini orange salad with tahini dressing!
It’s also a great make-ahead soup, since the flavor actually deepens after a day in the fridge.
Frequently Asked Questions
Yes! To freeze, allow the soup to cool and then store in a freezer bag or container. Freeze for up to 2 months, and thaw in the fridge before reheating.
Half-and-half, coconut cream, or cashew cream all work well. The soup will still be rich and creamy, just with a slightly different flavor.
Let the creamy mushroom soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring occasionally.
More Soup Recipes to Try
- Chickpea Soup with Swiss Chard
- Butter Beans with Leeks and Kale Soup
- Apple Butternut Squash Soup
- Creamy Leek Potato Soup
- Creamy Cauliflower Soup
Mushroom Soup (Quick and Easy!)
Ingredients
- 4 tbsp butter
- 1 medium onion chopped
- 1 potato peeled and diced (for thickening)
- 1 lb baby bella mushrooms sliced (reserve a few slices for garnish if desired)
- 1 clove of garlic minced
- ¼ cup dry white wine
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh thyme for garnish
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add chopped onion and potato. Cook 5–6 minutes until onion softens.
- Add sliced mushrooms and cook another 8–10 minutes until softened and lightly browned. Stir in garlic and cook 1 minute until fragrant.
- Pour in white wine, scraping up any browned bits from the bottom of the pot. Simmer 2–3 minutes until reduced slightly.
- Add broth and heavy cream, bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until potatoes are tender.
- Use an immersion blender (or transfer to a blender in batches) to purée until smooth.
- Ladle into bowls, top with sautéed mushroom slices, fresh thyme, and a drizzle of cream if you like.
