Creamy Mushroom Soup
This Creamy Mushroom Soup is the kind of cozy, soul-warming recipe that feels both comforting and quietly elegant. Layers of flavor start with gently sautéed shallot, garlic, and fresh thyme, creating a rich, aromatic base before the mushrooms take center stage. Instead of relying on heavy cream, this soup is built on a savory chicken stock, allowing the earthy mushroom flavor to really shine. The result is a silky, velvety texture that feels indulgent yet balanced, proof that a great homemade mushroom soup doesn’t need to be overly heavy to be deeply satisfying.
Perfect for the cooler months, this is one of my favorite fall soup recipes and a go-to winter comfort food when I want something hearty but simple. If you’re craving extra richness, a splash of cream is always welcome, but it’s just as delicious as-is. This soup may be understated, but it’s packed with flavor and always surprises guests with how luxurious it tastes. Whether served as a starter or paired with crusty bread for a full meal, it’s an easy soup recipe I love making for family and friends—one that deserves far more time in the spotlight.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Course
Soup
Cuisine
American
Servings
4-6 servings
Ingredients
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
4 cups assorted mushrooms (button, cremini, shitake, portobello)
1 Tbsp. kosher salt
1 tsp. black pepper
1 shallot, diced
4 cloves garlic, minced
2 Tbsp. fresh thyme, divided for mushrooms and reserving 1 tsp. for garnish
¼ cup sherry cooking wine
4 cups chicken stock, plus 2 more cups chicken stock to desired consistency
Sour Cream Drizzle:
Combine 3 Tbsp. sour cream plus 2 Tbsp. half and half or heavy whipping cream, drizzle as a garnish.
Instructions
1. In a large skillet over medium heat, add 1 Tbsp. of extra virgin olive oil and butter to melt.
2. Add 4 cups assorted mushrooms to the skillet, kosher salt, black pepper and turn to coat. Sauté over medium heat for approximately 15 mins. until mushrooms are soft.
3. Add diced shallot, garlic and thyme, sauté 3 mins.
4. Add sherry wine and bring to boil over high heat for 2 mins. to evaporate the alcohol.
5. Turn heat off, transfer mushroom mixture to a high-speed blender. Add 4 cups of chicken stock. Blend on high for 45-60 seconds until completely smooth.
6. Pour soup into a soup pot and stir in another 2 cups of chicken stock. Simmer for 5 mins. and serve.
7. Garnish with a sour cream drizzle and fresh thyme leaves.
Notes
Enjoy making this Creamy Mushroom Soup! Let me know what you think.
For additional recipes, you might like to try these soups as well: French Onion Soup, Roasted Tomato Soup, and Corn Soup with Dungeness Crab