This creamy mushroom soup recipe is an easy vegetarian meal that combines earthy, buttery mushrooms with onions and herbs in a rich, flavorful broth.
Table of Contents
If you love vegetable soup recipes, be sure to try this Crock Pot black bean soup recipe, a classic broccoli cheese soup, and this roasted butternut squash soup, too!
Another amazing recipe with a glass of white wine and a baguette! Thank you so much—on a cold nite in Annapolis listening to Phantom of the Opera soundtrack.
– Tom
This simple, homemade cream of mushroom soup recipe comes from my mom, who has been preparing this dish for my entire life. She first found the recipe on a calendar that included a new soup for each month — all of the way back in 1976! The original recipe has obviously been tweaked and adapted over the past 48 years, but with one bite you’ll quickly see why it’s the only recipe you’ll ever need!
A Few Notes Before You Get Started
- I use sliced baby bella mushrooms, since that’s what’s available at my small country market. If you have access to other varieties of mushrooms, feel free to use them in this soup. Good options include white button mushrooms, cremini mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles, porcini mushrooms, or morels. A blend of mushrooms would be perfect! If you’d like to add some dry mushrooms, I recommend re-hydrating them before including them in the soup.
- Double the mushrooms. You can add more mushrooms for a thicker, heartier bowl of soup. As my mom noted on her handwritten recipe card, “the more, the merrier!”
- Sherry is a fortified wine that adds so much rich flavor to the broth. Don’t omit this ingredient — it really sets the soup apart from its counterparts! In a pinch, you can substitute with red wine, white wine, marsala wine, or port. Just make sure that you’re not using sherry vinegar.
- Once you add the half-and-half, do not let the soup boil. Warm over low heat, then serve. Boiling may cause the cream to curdle.
- This recipe yields a relatively small portion of soup — about 5 cups. If you’re feeding a larger family, I recommend doubling all of the ingredients.
Directions
This simple creamy mushroom soup recipe comes together on the stovetop in well under an hour. You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Sauté the mushrooms in butter. Add the onion and cook for about 5 more minutes.
- Add the flour and seasoning. Cook and stir for about 2 minutes. When the flour combines with the butter, it creates a roux that thickens the soup. Keep stirring so that the flour doesn’t burn or stick to the pot.
- Stir or whisk in the broth. Let the mixture simmer until the soup thickens (this doesn’t take very long)!
- Add the half-and-half and sherry. Cook over low heat just until the soup is warm. Don’t let it boil, or the cream can curdle.
- Stir in fresh herbs and serve! You can garnish each bowl with additional fresh herbs if you have them. Good options include chopped parsley, fresh thyme leaves, rosemary, or tarragon.
Serving Suggestions
A bowl of mushroom soup is delicious alongside a baguette, no-knead Dutch oven bread, or no-knead cast iron focaccia. For something green, try a classic Caesar salad, a green salad dressed in red wine vinegar salad dressing, or a kale apple salad with bacon. You can’t beat the classic combination of soup, salad, and crusty bread for a hearty winter meal!
Preparation and Storage Tips
- Make Ahead: Prepare the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
- How to Freeze: If you want to prepare the soup well in advance and store it in the freezer, do not add the half-and-half or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream and sherry to the warm soup just before serving.
- How to Reheat: Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or soup pot and heat on low, just until warmed through. Add the half-and-half and sherry at the end. Do not let the soup boil. You can also reheat individual bowls of leftover mushroom soup in the microwave for about 1 minute.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamy Mushroom Soup
Ingredients
- ½ cup (1 stick) salted butter
- 8 ounces fresh, sliced mushrooms (increase to 1 lb. of mushrooms if you like more mushrooms in your soup)
- ¼ cup finely-diced onion
- ¼ cup all-purpose flour
- ¼ teaspoon dry mustard
- ¾ teaspoon kosher salt, plus additional to taste
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- 2 cups chicken broth, vegetable broth, or vegetable stock (make sure to use a vegetarian broth or stock for a vegetarian soup)
- 2 cups half-and-half or heavy cream, at room temperature
- 2 tablespoons sherry
- ¼ cup chopped fresh parsley or chives
- Ground black pepper, to taste
Instructions
- In a large pot or Dutch oven, melt butter over medium-high heat. Add mushrooms and a pinch of salt; sauté until the mushrooms soften and release their juices. Reduce the heat to low; continue cooking and stirring the mushrooms until golden brown, about 8-10 more minutes. Add onion and cook, stirring, until the onion softens, about 5 more minutes.
- Add flour, dry mustard, salt and thyme. Cook, stirring, for 2 minutes.
- Gradually add chicken broth and bring to a simmer. Cook until the broth thickens. Reduce the heat to low; stir in the half-and-half and sherry. Cook, stirring occasionally, for about 10 more minutes, or until the soup is warmed through. Do not let it boil.
- Remove from heat and stir in the parsley or chives. Taste and season with additional salt and pepper if necessary. Garnish with additional fresh thyme or other herbs if desired.
Notes
- Sherry is a fortified wine that adds so much rich flavor to this broth. Don’t omit this ingredient — it really sets the soup apart from its counterparts! In a pinch, you can substitute with red wine, white wine, marsala wine or port. Just make sure that you’re not using sherry vinegar.
- This recipe yields a relatively small portion of soup — about 5 cups. If you’re feeding a larger family, I recommend doubling all of the ingredients.
Nutrition
Creamy Mushroom Soup Recipe Variations
- I typically use half-and-half, but you can substitute with low-fat half-and-half or even fat-free half-and-half. Heavy cream works well for an even richer, creamier broth.
- Mushroom Barley Soup: add 2 cups of cooked barley to the broth at the same time that you add the half-and-half.
- Chicken Mushroom Soup: add 2 cups of cooked, diced or shredded chicken to the broth at the same time that you add the half-and-half. This would be a great way to use up leftovers or take advantage of a store-bought rotisserie chicken.
- Wild Rice Mushroom Soup: Add 2 cups of cooked wild rice to the broth at the same time that you add the half-and-half.
- I prefer the chunky soup with large pieces of mushroom throughout; however, you can puree a portion of the soup with an immersion blender if you like a smoother texture.
- For even more flavor, add 1-2 cloves of minced fresh garlic to the pot. Saute the garlic with the other vegetables for about 1 minute before you add the flour.
More Vegetarian Soup Recipes to Try
Crock Pot Vegetable Soup
5 hours hrs 15 minutes mins
Vegetable Noodle Soup
50 minutes mins
Tomato Basil Soup
30 minutes mins
This recipe was originally published in December, 2020. It was updated in October, 2024.
Blair thank you so much for sharing all the wonderful recipes with all of us. I have really enjoyed your site and many of the wonderful dishes.
I have a question concerning this mushroom soup recipe. I have never cooked with a sherry before so is there a type or brand I should look for? Thank you
Hi, Becki! There’s not really a specific brand that I recommend — I just tend to buy what my store has in stock. I wouldn’t get the “sherry cooking wine,” though. I think the quality is better when you buy a real bottle of sherry in the same section where you find the ports and other wines. Hope that helps, and enjoy the soup. It’s a personal favorite!
Another amazing recipe with a glass of white wine and a baguette! Thank you so much—on a cold nite in Annapolis listening to Phantom of the Opera soundtrack
Thank you so much, Tom! Sounds like a cozy way to spend the evening!