This mushroom soup is a mood, a vibe, a lifestyle.
Who knew such a simple, creamy mushroom soup could pack in so much deep, earthy flavor? It’s got a velvety broth, with delicate slivers of mushrooms throughout, reminding you who the true hero of this dish is. Add in some white wine, homemade broth (yes, YOU can totally do it, and it’s so easy!), and a touch of garlic and shallot—and suddenly, this is the kind of scent you’ll want filling your home all the time.
Mushroom lovers, we know you’re already in. But mushroom skeptics, how’s it going? Did we reel you in with that velvety broth, earthy flavor, and those splashes of white wine?
What Goes In Mushroom Soup?
We had a little office debate about smooth vs. chunky mushroom soup, and in the end, we landed somewhere right in the middle. While most of the team voted for chunky, when we tested bigger, uneven chunks, it was a bit… well, let’s say, upsetting. (Mushroom skeptics are probably screaming, “YEP!” right now.) On the flip side, going full-on smooth left us wanting just a bit more texture.
So, we compromised with super-thin slices. Once it all cooks and softens, you’re left with delicate slivers of mushroom and garlic throughout—giving the soup an even, buttery texture without any overly chewy, slippy, or (let’s be honest) upsetting bites.
We also landed on a half-and-half mushroom blend. Pure button mushrooms didn’t give us enough richness, and all baby bella mushrooms were just a bit too earthy. While we don’t mind a walk through the forest floor (if you’re into that vibe), we found the middle ground to be perfect: savory, rich, and complex.
Here’s what goes into the soup:
- Mushrooms (mix of button and baby bella, or all one kind)
- Garlic and shallot
- Broth (homemade, please!)
- White wine
- Heavy cream
When we first tested this soup, we honestly thought there must be a hundred ingredients because of how deep and rich it tasted. But nope—just these simple, powerhouse ingredients.
So, what we’re really saying is: all hail the mighty mushroom. Seriously.
How Do You Make Mushroom Soup?
Yes, we highly recommend making your own broth here because, A) it sounds fancy! and B) it’s actually super easy and so worth it.
Here’s how you do it: Take your mushroom stems, toss them into a pot with carrot, onion, a sprig of thyme (or any herb you love), salt, and let it simmer for a while. While that’s going on, you can slice your mushrooms, prep the shallots and garlic, and give yourself a mental high-five because—hello—you’re a fancy soup champion for making your own mushroom broth!
By the time you’re ready for the broth in your soup, it’ll be all ready to go.
How the Soup Comes Together:
- Sauté the mushrooms and shallot in butter and olive oil until soft and fragrant.
- Add paper-thin slices of garlic and let them cook for a minute or two.
- Add flour and then slowly pour in the white wine to loosen up the mixture.
- Pour in your strained mushroom broth. Aren’t you so proud? Look at all that flavor!
- Stir in heavy cream to finish.
Can you already smell it in your kitchen? It’s just that good.
This Soup Could Not Be Easier
Even with the whole making-your-own broth thing, this soup is weeknight dinner-worthy through and through. The ingredient list is short, and you don’t need much to make this earthy magic happen. The depth of flavor comes from letting the mushrooms, shallot, and garlic hang out together in a little wine, broth, and cream bath (honestly, doesn’t that sound nice?). As everything simmers and thickens into a silky, velvety base, the flavor is nothing short of amazing.
Yes, there’s a bit of slow stirring involved to help everything come together, but if anyone tries to disturb you during that time, you can simply say, “Shh! I’m stirring” and carry on with your peaceful, quiet moment.
And here’s the good news: While this soup is delicious right away, it actually gets even better if you let it sit for a bit and let the flavors really meld and relax. So, whether you’re stirring away or you get pulled into the chaos of the day, this soup will be a win either way! (Though, we do feel bad you might’ve lost your quiet pocket moment).
What To Serve This Soup With
This soup is begging for a side of crusty bread—whether that’s a handful of crispy, peppery croutons (recipe coming soon!) or a warm, freshly torn piece of no-knead bread. You could also pair it with a light green salad or roast up some fall veggies on the side. And, for an extra level of yum, how about a little pile of crispy roasted mushrooms to sprinkle on top? (Yes, that would be amazing.)
We really love this soup, friends. And we hope you do too.
Creamy Mushroom Soup: FAQs
What mushrooms are best for mushroom soup?
Baby bella mushrooms and regular button mushrooms are perfect for this soup. The combination gives a deep, rich flavor without being too earthy—it’s chef’s kiss!
Can I freeze this soup?
Unfortunately, this soup doesn’t hold up well in the freezer. The texture may change when reheated.
How can I make this vegan?
For a vegan version, simply swap in plant-based butter and use coconut cream instead of the heavy cream.
How can I add protein to this soup?
Italian sausage (mild or spicy) would be delicious, or you could top it with some crispy bacon crumbles for a salty crunch.
How did you make the homemade broth?
Instructions for making the homemade broth can be found in the recipe notes.
What herbs do you recommend?
A few sprigs of fresh thyme and about 2-4 tablespoons of chopped flat-leaf parsley add great flavor and brightness!
