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5.0 from 291 votes

Creamy Mushroom Soup

This easy mushroom soup is creamy, comforting, and packed with savory flavor! You can make this recipe two ways. Add heavy cream for a richer, more classic cream of mushroom soup, or skip it to give the soup a more concentrated mushroom flavor. Both options are delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 1 pound white button mushrooms stemmed and sliced
  • 8 ounces cremini mushrooms stemmed and sliced
  • 2 garlic cloves grated
  • ¼ cup dry white wine
  • 3 cups vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • ½ cup heavy cream or creme fraîche optional, plus more for serving
  • chopped fresh parsley for garnish

Instructions

    Cup of Yum
  1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
  2. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
  3. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
  4. Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
  5. Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.

Notes

  • Yields 4 cups