Mushroom Soup - earthy, velvety, and deeply savory. The second those mushrooms hit the hot olive oil, your whole kitchen smells like a cozy little bistro, and honestly, that smell alone is worth making this. I started making this version on cold weeknights when I wanted something satisfying that didn't take forever, and it hit the spot every single time - creamy without being heavy, and full of real mushroom flavor without a drop of cream.
If you're also in the mood for a hearty weeknight dinner, our Easy Beef Bourguignon Recipe is a gorgeous option. Or if you want something quicker and a little lighter, the Easy Orange Chicken Recipe never lets anyone down.
One pot, 45 minutes, and ingredients you can grab at any grocery store. Our Easy Garlic Butter Steak Bites and Potatoes pairs beautifully with this if you're feeding a crowd and want a complete spread. This Mushroom Soup does the hard work for you.
Why You'll Love This Mushroom Soup Recipe!
The flavor here is just really layered. Using three different types of mushrooms - cremini, portobello, and shiitake - means you're getting earthy, meaty, and umami all in one bowl. And the trick of blending only half the Mushroom Soup is honestly the move. You get that creamy, silky texture on one side and real chunky pieces of mushroom on the other. It makes every spoonful interesting.
It's also lighter than it tastes. Under 190 calories per serving, no heavy cream, and it's genuinely filling. Whether you serve it as a starter or a light meal with some crusty bread, it does the job.
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Mushroom Soup Ingredients
Here's everything you need.
See Recipe Card Below This Post For Ingredient Quantities
- Extra virgin olive oil : This is the cooking fat and the finishing drizzle. It adds a peppery, fruity richness you don't get from butter, and it's a core part of what makes this Mediterranean diet-friendly.
- Onion : Builds the sweet, savory base. It softens slowly alongside the mushrooms and melts into the broth, adding body and depth.
- Mixed mushrooms : The whole point of this soup. Each variety brings something different. Cremini is mild and earthy. Portobello is rich and meaty. Shiitake is deeply savory and a little smoky. Together they create a flavor you can't get from one type alone.
- Garlic : Added after the mushrooms to prevent burning. It blooms in the hot oil and adds warmth and aroma that ties everything together.
- Dried thyme : A classic mushroom companion. It adds a gentle woodsy, herbal note that feels very Mediterranean and savory without being overpowering.
- Kosher salt and freshly ground black pepper (to taste): Season as you go at each stage. Good salt pulls the natural mushroom flavor forward.
- Chicken stock or vegetable broth : The liquid base. Chicken stock adds a little more body. Vegetable broth keeps it fully vegetarian and still really delicious.
- Bay leaves : Go into the pot with the broth and simmer quietly in the background, adding a subtle herbal depth. Always remove before blending.
- Milk: Whisked with cornstarch to make the thickening slurry. It makes the soup creamy without using heavy cream.
- Cornstarch : Mixed with the milk to form the slurry. It thickens the soup gently and gives it that smooth, silky body.
- Fresh chives, finely chopped (for garnish): The bright green finish that makes each bowl look beautiful and adds a fresh, mild onion flavor to the last few bites.
How to Make Mushroom Soup
Five straightforward steps for a creamy, flavorful bowl every time.
- Cook the mushrooms: Heat the olive oil in a Dutch oven or large saucepan over medium-high heat. Add the diced onion and sliced mushrooms. Stir occasionally and cook until the mushrooms release their liquid and it fully evaporates, and the onion is soft, about 10 to 15 minutes. Let this happen - it builds the flavor base and you want those edges to start getting a little golden.
- Build the broth: Add the minced garlic and dried thyme to the pot. Season with salt and black pepper, and stir for about 30 seconds until everything smells fragrant and warm. Pour in the chicken stock or vegetable broth and drop in the bay leaves. Bring to a boil, scraping up any browned bits from the bottom with a wooden spoon - that's pure flavor. Lower the heat and simmer for 10 minutes.
- Thicken it up: In a small bowl, whisk the milk and cornstarch together until smooth. Pour this slurry into the soup, stirring occasionally over about 5 minutes until the soup thickens slightly and looks silky. Remove the pot from the heat.
- Blend half: Carefully ladle half the soup into a blender. Remove the blender lid cap and drape a folded tea towel over the opening to let steam escape without splattering hot liquid. Blend until completely smooth, then pour it back into the pot and stir to combine with the chunky half. This is what gives the soup its signature texture - creamy but with real mushroom pieces in every bowl.
- Serve: Ladle the soup into bowls. Drizzle generously with extra virgin olive oil and sprinkle with freshly chopped chives. Serve immediately while it's hot.
Swaps That Actually Work
This Mushroom Soup recipe handles substitutions really well.
Fresh chives: Flat-leaf parsley or fresh thyme sprigs also make a lovely garnish. Even a little grated Parmesan on top is wonderful.
Mushrooms: Any fresh Mushroom Soup work. White button mushrooms are the most affordable base. Oyster mushrooms add a beautiful, silky texture. Dried porcini mushrooms (rehydrated in hot water) deepen the flavor significantly - use the soaking liquid in place of some broth.
Chicken stock: Swap for vegetable broth to make this fully vegetarian. The flavor will be lighter but still very good.
Milk: Oat milk or unsweetened almond milk work well and keep the soup dairy-free. Full-fat coconut milk makes it richer and slightly sweet, which is an interesting variation.
Cornstarch: Arrowroot powder is a straight 1:1 swap.
EQUIPMENT FOR Mushroom Soup
Dutch oven or large heavy-bottomed saucepan - the wide base helps the mushrooms cook evenly without steaming
Blender for the partial blend - an immersion blender works too, just blend about half the pot and stop
Small bowl for the cornstarch slurry
Wooden spoon for scraping up the browned bits from the bottom
Tea towel for safe blending of hot liquid - always use it
Storing and Reheating
This Mushroom Soup keeps well and honestly tastes even better the next day once the flavors settle.
Store leftovers in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills - just add a splash of broth or water when reheating and stir over medium-low heat until hot.
To freeze: cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. The texture may shift slightly after freezing, but a good stir while reheating usually brings it right back.
Expert Tips
Don't rush the mushrooms: They need time to release their liquid and then let it evaporate. If you pull them off the heat too early, the Mushroom Soup will taste watery. That full 10 to 15 minutes of sauteing is where the flavor builds.
Season in layers: Add salt when you start the mushrooms, again when you add the garlic, and taste before serving. Mushrooms absorb a lot of salt and layering it in makes the final Mushroom Soup taste far more developed.
Use good olive oil: You're using it for cooking and for the finishing drizzle. A peppery, grassy extra virgin olive oil makes a noticeable difference in the final flavor.
Blend safely: Hot liquid expands fast in a blender. Use the tea towel method every time, fill no more than halfway, and if your blender is small, do two batches. Don't skip this.
Taste before you serve: After blending and combining, give the pot one final taste. Adjust salt, add a crack of fresh pepper, and be generous with that olive oil drizzle.
FAQ
How to make an easy mushroom soup?
Saute onion and mushrooms in olive oil until the liquid evaporates. Add garlic, thyme, broth, and bay leaves, bring to a simmer for 10 minutes, then stir in a milk and cornstarch slurry to thicken. Blend half for creaminess, stir it back together, and finish with olive oil and chives. The whole thing takes 45 minutes start to finish with just one pot.
What makes mushroom soup better?
Using a mix of mushroom varieties is the biggest upgrade. Cremini, portobello, and shiitake together give you way more flavor than any one type alone. Letting the mushrooms cook long enough to brown slightly - not just soften - is the other thing that takes this from good to really good. And the half-blend technique gives you both creaminess and texture in the same bowl.
What mushroom is best for soup?
A blend is better than any single type, but if you can only use one, cremini is the most reliable all-rounder. It's affordable, flavorful, and available everywhere. Shiitake adds the most savory, umami depth if you want to add just one specialty mushroom to your mix.
What spices to add to mushroom soup?
Thyme is the classic pairing - it has a woodsy quality that complements mushrooms naturally. Bay leaves during simmering add subtle depth. Freshly ground black pepper is essential. If you want to experiment, a pinch of smoked paprika or a tiny grating of nutmeg both add warmth without taking over the mushroom flavor.
Related
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Pairing
These are my favorite dishes to serve with Mushroom Soup:
Mediterranean Mushroom Soup
Ingredients
Method
- Heat the olive oil in a Dutch oven or a large heavy-bottomed saucepan over medium-high heat.
- Add the diced onion and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and the onion becomes soft, about 10 to 15 minutes.
- Stir in the minced garlic and dried thyme, seasoning with salt and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock (or vegetable broth) and add the bay leaves. Bring the mixture to a boil, scraping any browned bits off the bottom of the pot with a wooden spoon. Reduce the heat and simmer for 10 minutes.
- In a small bowl, whisk together the milk and cornstarch until smooth, creating a slurry. Add the slurry to the pot, stirring occasionally until the soup thickens slightly, about 5 minutes. Remove from heat.
- Transfer half of the soup to a blender, working in batches if needed. Cover the blender with a tea towel and blend until smooth. Return the blended soup to the pot and stir to combine.
- Ladle the soup into bowls, garnishing with a drizzle of extra virgin olive oil and a sprinkle of chopped chives.
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