18 Creamy Mushroom Soup Recipes Delicious

Fall is the perfect time to cozy up with a bowl of creamy mushroom soup, and we’ve gathered 18 recipes that promise to warm your soul. Whether you’re craving a quick weeknight dinner or a luxurious weekend treat, these dishes blend comfort with simplicity. Dive into our roundup and discover your next favorite recipe that’ll make every spoonful a delight. Let’s get cooking!

Creamy Wild Mushroom Soup

Deliciously creamy and packed with earthy flavors, this wild mushroom soup is your next comfort food obsession. You’ll love how simple it is to whip up, especially on those chilly evenings when you crave something warm and satisfying.

Ingredients

• Butter – 2 tbsp
• Wild mushrooms – 1 lb, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions and garlic, sauté until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning.
4. Add sliced mushrooms, cook until they release their juices and start to brown, about 10 minutes.
5. Sprinkle flour over the mushrooms, stir to coat evenly.
6. Tip: This step thickens the soup, so don’t skip it.
7. Gradually pour in vegetable broth, stirring constantly to avoid lumps.
8. Bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
9. Stir in heavy cream, salt, and black pepper, simmer for another 5 minutes.
10. Tip: For an extra smooth texture, blend half the soup before adding the cream.
11. Remove from heat, let it sit for 5 minutes before serving.

Creamy and rich, this soup boasts a deep mushroom flavor that’s both comforting and elegant. Serve it with a drizzle of truffle oil or a side of crusty bread for an extra special touch.

Garlic Mushroom Soup with Thyme

Brimming with cozy vibes, this garlic mushroom soup with thyme is your go-to for a quick, comforting meal. You’ll love how the earthy mushrooms and aromatic thyme come together in this simple yet flavorful dish.

Ingredients

• Butter – 2 tbsp
• Garlic – 3 cloves, minced
• Mushrooms – 2 cups, sliced
• Thyme – 1 tbsp, fresh
• Chicken broth – 4 cups
• Heavy cream – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Throw in sliced mushrooms and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Sprinkle in fresh thyme and stir to combine.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
7. Stir in heavy cream, salt, and black pepper.
8. Simmer for another 5 minutes, then remove from heat.

Finished with a silky texture, this soup boasts a rich, umami-packed flavor. Try serving it with a crusty bread for dipping or a sprinkle of grated Parmesan on top for an extra touch of decadence.

Rich Portobello Mushroom Soup

So, you’re craving something cozy and umami-packed? This Rich Portobello Mushroom Soup is your answer. It’s creamy, earthy, and just the thing for a lazy weekend lunch.

Ingredients

• Portobello mushrooms – 1 lb, sliced
• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Tip: Don’t rush the onions; caramelizing them slightly adds depth.
4. Add sliced Portobello mushrooms. Cook until they release their moisture and brown, about 10 minutes.
5. Pour in vegetable broth. Bring to a boil, then simmer for 15 minutes.
6. Tip: Simmering melds the flavors, so keep the lid on.
7. Stir in heavy cream, salt, and black pepper. Heat through but don’t boil.
8. Tip: For extra silkiness, blend half the soup before adding cream.
9. Serve hot, garnished with a drizzle of cream or fresh herbs if you like.

The soup’s velvety texture hugs each mushroom chunk, making every spoonful a comfort. Try it with crusty bread for dipping, or top with crispy fried onions for crunch.

Healthy Spinach and Mushroom Soup

Even if you’re not a soup person, this Healthy Spinach and Mushroom Soup might just change your mind. It’s light, packed with nutrients, and super easy to whip up on a busy day.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 2 cups, sliced
• Spinach – 4 cups, fresh
• Vegetable broth – 4 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Add sliced mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Pour in vegetable broth and bring the mixture to a boil. Tip: Using homemade broth can elevate the flavor significantly.
5. Reduce heat to low and simmer for 10 minutes to let the flavors meld.
6. Stir in fresh spinach and cook for another 2 minutes until wilted. Tip: Adding spinach last preserves its vibrant color and nutrients.
7. Season with salt and black pepper. Stir well to combine.

Absolutely delightful, this soup boasts a silky texture with earthy flavors from the mushrooms and a fresh kick from the spinach. Try serving it with a sprinkle of grated Parmesan on top for an extra layer of flavor.

Classic Cream of Mushroom Soup

How about warming up with a bowl of classic cream of mushroom soup? It’s creamy, comforting, and surprisingly simple to make at home.

Ingredients

• Butter – 4 tbsp
• Mushrooms – 1 lb, sliced
• Onion – 1, diced
• Flour – ¼ cup
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms and onion, cook until soft, about 5 minutes.
3. Sprinkle flour over the mushrooms, stir to coat evenly.
4. Slowly pour in chicken broth, stirring constantly to avoid lumps.
5. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes.
6. Stir in heavy cream, salt, and black pepper.
7. Simmer for another 5 minutes, until the soup thickens slightly.

Ladle this velvety soup into bowls and enjoy its rich, earthy flavors. For a twist, top with crispy croutons or a sprinkle of fresh thyme.

Spicy Mushroom Soup with Coconut Milk

Perfect for those chilly evenings when you’re craving something warm and comforting, this spicy mushroom soup with coconut milk is a game-changer. You’ll love how the creamy coconut milk balances the heat, making every spoonful irresistible.

Ingredients

• Mushrooms – 2 cups, sliced
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Garlic – 2 cloves, minced
• Red chili flakes – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add minced garlic and red chili flakes, sauté for 1 minute until fragrant.
3. Add sliced mushrooms, cook for 5 minutes until they start to soften.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 10 minutes.
5. Stir in coconut milk and salt, simmer for another 5 minutes. Tip: Don’t let it boil to keep the coconut milk from separating.
6. Use an immersion blender to puree half the soup for a creamy texture with chunks. Tip: For a smoother soup, blend all of it.
7. Taste and adjust seasoning if needed. Tip: Add more chili flakes if you like it extra spicy.

Zesty and creamy, this soup is a delightful mix of textures and flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Truffle Infused Mushroom Soup

Kick off your cozy evening with this luxurious truffle infused mushroom soup. It’s creamy, earthy, and just the thing to warm you up.

Ingredients

• Butter – 2 tbsp
• Mushrooms – 1 lb, sliced
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Truffle oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms and garlic. Cook until mushrooms are soft, about 5 minutes.
3. Sprinkle flour over mushrooms. Stir well to coat, cooking for 1 minute to remove raw flour taste.
4. Slowly pour in chicken broth, stirring constantly to prevent lumps.
5. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.
6. Stir in heavy cream, truffle oil, salt, and black pepper. Heat through but do not boil.
7. Use an immersion blender to puree the soup until smooth, or blend in batches in a blender.

Unbelievably smooth with a deep, earthy flavor, this soup pairs wonderfully with crusty bread. For an extra touch, drizzle a bit more truffle oil on top before serving.

Roasted Mushroom and Garlic Soup

You know those days when you crave something cozy but don’t want to spend hours in the kitchen? This roasted mushroom and garlic soup is your answer. It’s rich, flavorful, and surprisingly easy to whip up.

Ingredients

• Mushrooms – 1 lb
• Garlic – 4 cloves
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the mushrooms and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20 minutes, or until the mushrooms are golden and tender.
4. Transfer the roasted mushrooms and garlic to a blender. Add 1 cup of vegetable broth and blend until smooth.
5. Pour the blended mixture into a pot over medium heat. Add the remaining 3 cups of vegetable broth and bring to a simmer.
6. Stir in the heavy cream and let the soup simmer for another 5 minutes. Tip: For a thicker soup, let it simmer a bit longer.
7. Season with additional salt and pepper if needed. Tip: Always taste before adding more seasoning.
8. Serve hot. Tip: Garnish with a drizzle of cream or some fresh herbs for an extra touch of elegance.

Mmm, the soup is creamy with a deep, earthy flavor from the roasted mushrooms and garlic. Try serving it with a slice of crusty bread for dipping, or top it with some crispy roasted mushrooms for added texture.

Mushroom and Barley Soup

Just imagine coming home to a bowl of warm, hearty mushroom and barley soup after a long day. It’s the kind of meal that feels like a hug, with earthy flavors and a satisfying chew from the barley.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Barley – 1 cup
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook until they release their juices, about 5 minutes.
5. Tip: Don’t crowd the mushrooms in the pan to ensure they brown nicely.
6. Add barley, vegetable broth, salt, and black pepper to the pot.
7. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until barley is tender.
8. Tip: Stir occasionally to prevent the barley from sticking to the bottom of the pot.
9. Check the seasoning and adjust with more salt or pepper if needed.
10. Tip: Let the soup sit for 10 minutes off the heat before serving to allow the flavors to meld.

Zesty and comforting, this soup has a lovely texture with the barley adding a nice bite. Serve it with a sprinkle of fresh herbs on top or a side of crusty bread for dipping.

Vegan Mushroom Soup with Almond Milk

Under the cozy blanket of a chilly evening, nothing beats a bowl of warm, creamy vegan mushroom soup. You’ll love how the almond milk adds a subtle nuttiness that complements the earthy mushrooms perfectly.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Vegetable broth – 4 cups
• Almond milk – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and minced garlic. Sauté for 5 minutes until onions are translucent.
3. Add sliced mushrooms. Cook for 8 minutes, stirring occasionally, until mushrooms are soft.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
5. Stir in almond milk, salt, and black pepper. Heat for 3 minutes, but do not boil.
6. Remove from heat. Let it cool slightly before serving.

After blending, the soup turns velvety smooth with a rich, umami-packed flavor. A sprinkle of fresh thyme or a drizzle of truffle oil can elevate it to restaurant-quality.

French Onion and Mushroom Soup

Venturing into the cozy world of comfort foods, this French Onion and Mushroom Soup is your go-to for a hearty, flavorful meal. It’s simple, satisfying, and packed with umami goodness.

Ingredients

• Butter – 2 tbsp
• Yellow onions – 2 large, thinly sliced
• Mushrooms – 8 oz, sliced
• Beef broth – 4 cups
• Thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• French bread – 4 slices
• Gruyère cheese – 1 cup, shredded

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions and mushrooms, cook until caramelized, about 25 minutes, stirring occasionally.
3. Pour in beef broth, add thyme, salt, and black pepper. Bring to a boil, then simmer for 20 minutes.
4. Preheat oven to 350°F. Place French bread slices on a baking sheet, toast for 5 minutes.
5. Ladle soup into oven-safe bowls, top with toasted bread and shredded Gruyère.
6. Broil for 3 minutes, or until cheese is bubbly and golden.

Now, this soup boasts a rich, deep flavor with a perfect balance of sweetness from the onions and earthiness from the mushrooms. Serve it straight from the oven for that irresistible cheesy pull.

Mushroom and Chicken Soup

Let’s dive into making a comforting bowl of mushroom and chicken soup that’s perfect for any day. You’ll love how simple and satisfying this recipe is.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 2 cups, sliced
• Chicken broth – 4 cups
• Heavy cream – 1/2 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Cut the chicken breast into small, bite-sized pieces.
2. Melt butter in a large pot over medium heat (350°F).
3. Add the chicken pieces to the pot. Cook until they turn white, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Add the sliced mushrooms to the pot. Cook for another 3 minutes until they start to soften.
5. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low. Simmer for 15 minutes. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes. Tip: Add the cream slowly to prevent curdling.
7. Remove from heat. Let the soup sit for 2 minutes before serving.

What you’ll get is a creamy, rich soup with tender chicken and earthy mushrooms. Try serving it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Herbed Mushroom Soup with Parmesan

Craving something cozy yet elegant? This herbed mushroom soup with Parmesan is your go-to. It’s creamy, flavorful, and surprisingly simple to whip up.

Ingredients

• Butter – 2 tbsp
• Mushrooms – 1 lb, sliced
• Garlic – 2 cloves, minced
• Thyme – 1 tsp, dried
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Stir in garlic and thyme, cooking for another minute until fragrant.
4. Sprinkle flour over the mushrooms and stir to coat evenly.
5. Gradually pour in chicken broth, stirring constantly to avoid lumps.
6. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
7. Reduce heat to low and stir in heavy cream and Parmesan cheese until smooth.
8. Season with salt and pepper, then simmer for another 5 minutes.
9. Tip: For a smoother texture, blend half the soup before adding the cream.
10. Tip: Fresh thyme can be used instead of dried for a more vibrant flavor.
11. Tip: Garnish with extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

You’ll love the velvety texture and the rich, earthy flavors of this soup. Serve it with crusty bread for dipping, or top with crispy bacon bits for a savory crunch.

Smoky Mushroom and Bacon Soup

Feeling chilly or just in the mood for something cozy? This smoky mushroom and bacon soup is your go-to. It’s rich, flavorful, and surprisingly easy to whip up.

Ingredients

• Bacon – 6 slices
• Mushrooms – 2 cups, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large pot, cook the bacon over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
2. Add the mushrooms and onion to the pot. Cook until the mushrooms are golden and the onion is soft, about 8 minutes. Tip: Don’t stir too often to get a nice sear on the mushrooms.
3. Stir in the garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in the chicken broth, scraping any bits off the bottom of the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the heavy cream, salt, and pepper. Simmer for another 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
6. Crumble the reserved bacon and stir half into the soup. Use the rest for garnish. Tip: Adding bacon at two stages gives layers of texture and flavor.

Perfectly creamy with a smoky depth, this soup is a bowl of comfort. Try topping with extra crispy bacon and a drizzle of cream for an indulgent touch.

Mushroom and Lentil Soup

Even on the busiest days, you deserve a bowl of something hearty and comforting. This mushroom and lentil soup is just that—simple, nourishing, and packed with flavor.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Pour in rinsed lentils and vegetable broth, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes or until lentils are tender.
7. Season with salt and black pepper, then stir well.

For a creamier texture, blend half the soup before serving. Fresh herbs like thyme or parsley add a bright finish. Feel free to top with a dollop of yogurt for extra richness.

Asian Style Mushroom Soup

You know those days when you crave something warm, comforting, and packed with flavor? This Asian Style Mushroom Soup is your go-to. It’s simple, savory, and ready in no time.

Ingredients

• Mushrooms – 2 cups, sliced
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 2 tbsp
• Vegetable broth – 4 cups
• Green onions – 2, chopped

Instructions

1. Heat a large pot over medium heat. Add the mushrooms, garlic, and ginger. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft.
2. Pour in the soy sauce and vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
3. Tip: For a deeper flavor, let the soup simmer for an extra 5 minutes.
4. Add the green onions. Cook for another 2 minutes.
5. Tip: If you like a bit of heat, a dash of chili oil works wonders here.
6. Remove from heat. Serve hot.
7. Tip: Garnish with extra green onions or a sprinkle of sesame seeds for a nice crunch.

Craving something hearty? This soup has a rich umami flavor with a light, brothy texture. Try serving it over steamed rice for a more filling meal.

Mushroom and Potato Soup

Here’s a cozy bowl of comfort that’s perfect for any day. Mushroom and potato soup is hearty, simple, and downright delicious.

Ingredients

• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Potatoes – 2 cups, diced
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic. Cook until onion is translucent, about 5 minutes.
3. Tip: Stir occasionally to prevent burning.
4. Add sliced mushrooms. Cook until they release their moisture and brown slightly, about 8 minutes.
5. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Stir in diced potatoes, vegetable broth, salt, and black pepper. Bring to a boil.
7. Reduce heat to low. Simmer until potatoes are tender, about 15 minutes.
8. Tip: Test a potato piece with a fork for doneness.
9. Stir in heavy cream. Heat through for 2 minutes.

You’ll love the creamy texture and earthy flavors of this soup. Try topping it with crispy bacon or fresh herbs for an extra touch.

Mushroom Soup with Sherry

Got a craving for something cozy yet sophisticated? This mushroom soup with sherry is your go-to. It’s rich, flavorful, and surprisingly simple to whip up.

Ingredients

• Butter – 2 tbsp
• Mushrooms – 1 lb, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Sherry – ½ cup
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms, onion, and garlic. Cook until mushrooms release their liquid and onions are translucent, about 10 minutes.
3. Sprinkle flour over the mushroom mixture. Stir to coat and cook for 1 minute to remove the raw flour taste.
4. Slowly pour in chicken broth, stirring constantly to prevent lumps.
5. Bring the soup to a simmer. Cook for 15 minutes, stirring occasionally.
6. Add sherry, heavy cream, salt, and black pepper. Simmer for another 5 minutes.
7. Use an immersion blender to puree half the soup for a creamy texture with some chunks. Tip: For a smoother soup, puree all of it.
8. Taste and adjust seasoning if needed. Tip: A splash more sherry can brighten the flavors.
9. Serve hot. Tip: Garnish with fresh thyme or a drizzle of truffle oil for an extra touch of luxury.

The soup is velvety with a deep mushroom flavor, elevated by the sherry’s warmth. Try serving it in hollowed-out bread bowls for a fun, edible presentation.

Conclusion

Luscious and comforting, these 18 creamy mushroom soup recipes offer a treasure trove of flavors to warm your soul. Whether you’re a novice or a seasoned cook, there’s a bowl here with your name on it. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the love on Pinterest. Happy cooking!

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