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–+ servings
Creamy mushroom soup in a rustic bowl, topped with fresh parsley and sliced mushrooms, with bread on the side.

Creamy Mushroom Soup

A rich and comforting creamy mushroom soup made with fresh mushrooms, butter, onion, garlic, broth, and milk. Browning the mushrooms first creates deep flavor that tastes homemade — never like canned.
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Prep Time 10 minutes
Cook Time 20 minutes
Browning mushrooms 5 minutes
Total Time 35 minutes
Servings: 4
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb 450 g fresh mushrooms, sliced — button, cremini, or mix
  • 3 tablespoon butter — for browning
  • 1 medium yellow onion — diced
  • 2 garlic cloves — minced
  • 1 teaspoon fresh thyme — or ½ teaspoon dried
  • 3 tablespoon all-purpose flour
  • 4 cups 960 ml chicken or vegetable broth — warm
  • 1 cup 240 ml whole milk — warmed
  • 1 teaspoon salt — adjust to taste
  • ½ teaspoon black pepper — freshly ground
  • ¼ cup 60 ml heavy cream — optional, for richness
  • 2 tablespoon fresh parsley — chopped for garnish

Equipment

  • 1 Large heavy bottomed pot or Dutch oven
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Wooden spoon or silicone spatula
  • 1 Wire whisk
  • 1 Food processor (optional, for slicing mushrooms quickly)

Method
 

  1. Heat butter in a large pot over medium-high heat. Add sliced mushrooms in a single layer, don’t stir for 5 minutes. Let them brown deeply before stirring. Cook until liquid evaporates and mushrooms are golden and caramelized.
    Creamy Mushroom Soup
  2. Stir in diced onion and cook 3–4 minutes until soft. Add minced garlic and thyme, cooking 30 seconds until fragrant.
    Mushrooms and chopped onions being stirred together in a pot with flour and herbs nearby.
  3. Sprinkle flour over mushroom mixture, stirring constantly for 1 minute to coat evenly. No white patches should remain.
  4. Gradually whisk in warm broth, stirring constantly to avoid lumps. Slowly add warm milk while whisking. Bring to a gentle simmer, reduce heat to medium-low, and cook 15 minutes until soup thickens.
    “A skillet filled with creamy mushroom soup being stirred with a wooden spoon on a rustic wooden table.”
  5. Remove from heat, stir in heavy cream, and season with salt and pepper. Garnish with fresh parsley. Serve hot with crusty bread.
    A large pot of creamy mushroom soup simmering with herbs and garlic on a rustic wooden table.

Nutrition

Serving: 350gCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 650mgPotassium: 650mgFiber: 2gSugar: 6gVitamin A: 600IUVitamin C: 4mgCalcium: 120mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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