Comforting, classic creamy Mushroom Soup is made with a few flavorful ingredients to make it the very best. This creamy soup is made with three types of mushrooms and fresh sage. It’s simple, hearty, and guaranteed to please every mushroom lover!
If you have any leftover mushrooms after making this soup, use them to make Mushroom Steak Sauce or Pasta with Mushroom Sauce.
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Is anyone else currently very over this cold weather? Between the frosts and the flu going around, I’ve grown tired of my usual chicken noodle soup. That’s why I’ve been mixing business and pleasure and making a different soup for us every other day.
My new favorite comfort soup is this creamy mushroom soup. And let me tell you, this mushroom soup is the best. My family and I might be a little biased… but when my mom told me she loved it, I knew it must be true. She is quite picky when it comes to food, being a chef herself, so her compliment about what I create goes a long way!
Don’t just take my word for it though. Make it yourself and let me know if you like it. You can even throw in another type of mushroom in here. Different types of mushrooms bring something special to the soup, and some fresh sage compliments all the flavors beautifully.
Ingredient Notes
Mushrooms – I like to use a medley of different mushrooms so there’s a lot of different textures to enjoy. The three that I like best are portobello, shiitake, and oyster mushrooms. Feel free to play around with this mixture!
Vegetable Stock – I like to use my homemade vegetable stock recipe whenever I can but you can use your favorite store-bought one. I always recommend to use low sodium or unsalted store-bought stock.
Heavy Whipping Cream – for the best rich and creamy texture, do use heavy whipping cream and nothing less. (If you need to keep it lactose free or dairy free, use lactose free half and half and some lactose free sour cream. There are some plant-based whipping cream options if needed, check your grocery stores.)
Flour – all purpose flour works well for thickening soups. If you need to, use gluten free all-purpose flour. (Try to use 1:1 gluten free all purpose flour, not almond or coconut.)
Sage – The way this herb pairs with the mushrooms is heavenly! Try to get fresh sage for the best results but if not, use dried. Remember that dried herbs are actually more potent, so use a little less than what the recipe states.
See recipe card for complete information on ingredients and quantities.
How to Make Mushroom Soup
Sauté the onions and mushrooms. Slice the mushrooms and onions thinly. Heat a large pot (or Dutch oven) over medium heat. Melt the butter in the pot. Add the onions and cook until golden brown (1), then add the mushrooms and cook, stirring occasionally, for another 10 minutes or so (2).
Mix in flour and stock. Sprinkle flour over the veggies and stir well (3). Pour in the stock while continuing to stir and bring the mixture to a boil (4). Once boiling, reduce the heat to medium-low.
Cook the soup. Add bay leaf, minced sage, garlic powder, salt, and pepper to taste (5). Stir and cook uncovered for about an hour. Stir the mixture occasionally (6).
Make it creamy. Take out the bay leaf. Stir in the heavy cream (7) and cook for a few more minutes to warm it through (8).
Recipe FAQs
Yes, you can add a teaspoon or teaspoon and a half of dried sage to the soup at the same time as the other seasoning.
You can add a dollop of sour cream and/or some fresh grated parmesan cheese. Parmesan is delicious with the creamy mushroom soup! If you want some crunch, serve it with crackers or crunchy bread sticks. If you have or made some croutons, it would be amazing with the soup. Try garlic croutons too!
Of course, you can always make some cheesy dinner rolls or potato dinner rolls for the soup. And if you don’t have the patience for dinner rolls, make some fluffy buttermilk biscuits!
I’ve gotten some comments about this soup stating that it tastes great but they would like it thicker. There is a very easy solution! All you have to do is increase the amount of flour. This soup is very brothy as is so if you want it thicker, use double the amount of flour, which is 6 tablespoons.
How to Make Mushroom Soup Gluten Free
To make this soup gluten free, you can use either all purpose gluten free flour or cornstarch. If you choose to use gluten free flour, use it simply the same way as regular flour is used in the recipe. Easy-peasy substitution. (This is the thickening method I recommend.)
To use cornstarch to thicken soup: combine a couple of tablespoons of cornstarch with some cold vegetable stock and stir until smooth. The best time to add cornstarch mixture is when the soup has been cooking for an hour and almost done. Cornstarch shouldn’t be cooked for a long time or it will start to break down. Make sure to slowly stir the soup until thickened. (Do note that the texture will be slightly different when using cornstarch.)
Freezing Mushroom Soup
You can freeze mushroom soup but do it without cream! Cook the soup all the way to the adding of the cream section. Take the pot off heat and cool the soup as quickly as you can. To do that, set the pot into a large pan filled with ice and stir the soup slowly as it cools.
Once cooled, transfer it into a zip-top freezer bag or into a freezer food storage container. Get as much air out as you can, seal, label, and freeze. To thaw, take the soup out of the freezer and place it in the refrigerator. Let it slow-thaw overnight or for up to 24 hours. To reheat, pour the soup into the pot and heat it over medium to medium-low heat. Once heated, add cream, stir and cook for a minute or two. Take off heat and serve.
Try More Mushroom Recipes
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
The Best Mushroom Soup Recipe
Ingredients
- 2-3 Tbsp butter
- 1 lb portobello mushrooms
- 10 oz shiitake mushrooms
- 8 oz oyster mushrooms
- 1 Vidalia onion
- 4 Tbsp all purpose flour (use gluten free flour if needed)
- 5 cups vegetable stock or chicken stock
- 5-6 leaves minced fresh sage
- 1 bay leaf
- 2 tsp garlic powder
- Salt to taste
- 1/2-1 tsp Fresh cracked black pepper to taste
- 1/2 cup heavy whipping cream
Instructions
- Slice onion and mushrooms thinly.
- Preheat a Dutch oven or another soup pot over medium heat.
- Melt butter in the pot and add onions. Cook onions until golden brown.
- Add mushrooms and cook, stirring occasionally, for about 10 minutes.
- Sprinkle flour over mushrooms and onions and stir well.
- Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
- Add bay leaf, minced sage, garlic powder, salt, and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
- Take out the bay leaf.
- Stir in heavy cream and cook for a couple more minutes.
Blending option:
- **Blended option: you can also make this soup smooth instead of chunky by blending the mixture before adding heavy cream. Just transfer the entire content of the pot into a blender (remember to take out the bay leaf first) and pulse until all smooth. Pour the mixture back into the pot and stir in heavy cream. Cook for a couple more minutes.**
Video
Notes
Nutrition
Originally published on Will Cook For Smiles in October 2016.
Sheri says
Yummy. It was a hit. I used mushrooms that I had n hand and exchanged milk for cream. Delish!
LyubaB says
Thanks, Sheri! I am so glad you liked it! 🙂
Ginger says
I’ve always loved mushroom soup but never tried making it and I’m so glad I did And that I found your Recipe! Easy and so flavorful! I can’t wait to share it! Thank you!
LyubaB says
Hi, Ginger! I am so glad you liked it 🙂
Ginger says
I forgot to tell you that I haven’t tried adding cream…yet! And it’s fabulous without it! I have it memorized now;). Thank you!
LyubaB says
Aww thank you!! It makes me so happy that you like it so much ! 🙂
SHIELWY J says
what kind of onion is the one in this recipe – never heard of it. what other type will do??
LyubaB says
Sorry, I am just now seeing this comment, Vidalia onion is a sweet onion you might find them under that name instead and you can use any onion you like it will just have a slightly different flavor.
Joy says
Made this tonight. So delicious! Thank you!
judy Stauffer says
I volunteered to make mushroom soup for thanksgiving but a few of our guests are vegan. Your recipes sounds yummy and looks very appealing. Any suggestions on what I can use in place of butter that would taste as delicious and not compromise taste?
lyuba says
Hi Judy!
You can use butter substitute and there are vegan butter substitutes out there. Now, this soup also has heavy cream in it, you can use coconut milk. One one that’s used in Thai cooking, not the sweet coconut milk.
I hope you enjoy it!
Jackie says
This was absolutely great! My husband and I loved it! Unfortunately no leftovers. Definitely 5 stars
Audra says
I’m gluten free, what is the purpose of the flour? Can corn starch be used as a substitute?
lyuba says
Hi Audra!
I am gluten free as well and you can use gluten free flour mix (like Bob’s Red Mill one) or yes, you can use a little bit of corn starch. If using corn start, mix it with a teaspoon or so of cold water first, and then add it to the soup after you’ve added broth. If using gluten free flour mix, just add it at the same step as regular flour. I hope you enjoy it!!
Terri says
I wonder. Could you make this in a crockpot? And if so, what would you change?
Jodi says
Hi
I just wanted to let you know that I have used your recipe in a round up post that goes live on my blog tomorrow. I have added links back to your site. It looks delish! I can’t wait to try it out.
Thanks,
Jodi
Subha says
You have good recipes mushroom soup
LyubaB says
Thanks! 🙂
Cindy B says
My mother-in-law made the best mushroom soup. Sadly, I have never been able to replicate it. When I stumbled across your blog, I thought I would give your recipe a try. Holy Smokes – it was incredible! While not exactly like my MIL, it certainly rivals it. I can’t wait to prepare it for my kids when they are over for dinner. Thanks for sharing.
Lyuba says
Thank you, Cindy! Keep playing with the recipe and maybe you’ll figure it out!
Amy Czarnecki says
Just discovered your site. Tantalizing selection of recipes.
Lyuba says
Thank you, Amy! Enjoy 🙂
Marisa Franca @ All Our Way says
Love Mushroom soup!! I’ll have to try your recipe – the combination of recipes must make it extra good. Hope you’re watching the weather – we may have to evacuate 🙁 Stay safe and dry!
Lyuba says
Me too! Thank you, Marisa! We’re all safe and sound 🙂 Sorry for the late response!