This mushroom soup is easy to make and luxuriously creamy, featuring a deep, woodsy blend of dried porcini and cremini mushrooms for the best mushroom flavor.
Mushrooms are a favorite ingredient of mine. I love their deep, woodsy flavor and the meaty bite they add to dishes. Recipes like my mushroom stroganoff, mushroom risotto, and caramelized onion and mushroom crostini, are a testament to this love. This creamy mushroom soup is a new favorite to add to the mix. It features a harmonious blend of dried porcini mushrooms and cremini mushrooms for the ultimate mushroom flavor and texture, and it’s flavored with garlic, white wine, and thyme, making it the best mushroom soup recipe.
In This Post
Why You’ll Love It
- This simple mushroom soup recipe is so creamy and full of umami flavor thanks to a blend of dried and fresh mushrooms
- It’s ultra-creamy and tastes extra savory and delicious
- There are only 3 steps to making this simple mushroom soup recipe
Mushroom Soup Ingredients
- Dried porcini mushroomsโa key ingredient in this soup. These get rehydrated in boiling water and they have the BEST umami-rich flavor.
- ButterโFor sautรฉing our onion and mushrooms
- Yellow onionโgets sautรฉd with butter to make the base of the soup
- Cremini mushroomsโI love using a mix of dried porcini and fresh cremini mushrooms for the best flavor and texture in this creamy mushroom soup
- Garlicโadd so much savory flavor to this soup
- Kosher salt and freshly ground black pepperโalways, for flavor
- Flourโhelps thicken the soup
- White wineโto impart more flavor while deglazing the mushrooms (you could also use sherry cooking wine)
- Thyme leavesโfor aromatics and color (fresh rosemary would also be delicious instead of or in addition to)
- Bay leafโfor aromatics
- Vegetable broth, chicken broth, or chicken stockโfor a flavorful soup base
- Heavy creamโfor creaminess (you could use half-and-half but your soup will not be quite as thick or creamy)
Find the complete recipe with measurements below.
Tip: For extra herbed flavor, top your soup with finely chopped chives, parsley, or dill.
How to Make Creamy Mushroom Soup
There are essentially just 3 steps to this simple mushroom soup recipe. Here’s how to make it:
- Soak, drain, and chop the porcini mushrooms. Place porcini mushrooms in a bowl and cover with 1 cup of boiling water. Let sit for 15 minutes to rehydrate. When soft, drain them, reserving the liquid and separating any dirt or hard bits. Finely chop the mushrooms and set aside.
- Sautรฉ the onions, fresh mushrooms, and garlic in butter. This base is where all of the flavor begins.
- Sprinkle the mushroom mixture with flour and toss well to coat. The flour helps thicken the soup. Cook the floured mushrooms to cook out the raw flour flavor.
Flavor and Deglaze
- Stir the liquids into the soup to deglaze the pan. Add the wine to the mushrooms, stirring up any browned bits on the bottom of the pan, and cook for one minute. Add the reserved porcini mushroom liquid and the chicken or vegetable stock.
- Add the aromatics. Add the thyme sprigs, bay leaf, the remaining ยฝ teaspoon salt, and ground black pepper. Stir and cook for 10 minutes.
- Add the cream and simmer for 10-15 more minutes until reduced and thickened. Remove the bay leaf and thyme stems.
Note: If you want to make a smoother soup, use an immersion blender to mix. I don’t blend mine because I like the chunky mushroom texture.
FAQ
- What are the best mushrooms for mushroom soup? I like a mix of dried porcini mushrooms and cremini mushrooms for this soup because they’re hearty and I think they have more depth of flavor than white button mushrooms. The dried porcini mushrooms are particularly special because they add a deeper mushroom flavor.
- What is a good thickener for mushroom soup? Flour is a great thickener (and the ingredient I use) to make this mushroom soup thick and creamy.
- What is the difference between condensed mushroom soup and cream of mushroom soup? These two products aren’t identical, but they are very similar.ย Condensed cream of mushroom soup is a concentrated soup that you would add broth or water to make cream of mushroom soup.
Storage
This mushroom soup will keep stored in an airtight container in the refrigerator for 3-4 days. You can also freeze this soup for up to 3 months.
More Vegetable Soup Recipe Ideas
- Broccoli Cheddar Soup
- The Best French Onion Soup Recipe
- Butternut Squash Soup
- Crock Pot Vegetarian Lasagna Soup
- 5-Ingredient Thai Pumpkin Soup
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andย tag me on Instagramย with #foodiecrusheats.
Creamy Mushroom Soup
Ingredients
- 3 ounces dried porcini mushrooms , about 1 cup dried mushroom
- 1 cup boiling water
- 4 tablespoons butter
- 1 cup diced yellow onion
- 1 ยฝ pounds cremini brown mushrooms , sliced into large chunks
- 3 cloves garlic , pressed or minced
- 1 teaspoon kosher salt , divided
- 4 tablespoons all-purpose flour
- ยฝ cup white wine
- 3 cups vegetable or chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- ยฝ teaspoon freshly ground black pepper
- 1 cup heavy cream
Instructions
- Place porcini mushrooms in a bowl and cover with 1 cup of boiling water. Let sit for 15 minutes to rehydrate. When soft, strain the mushrooms, pressing through a mesh strainer. Reserve the liquid and separate any dirt or hard bits from the mushrooms. Finely chop the porcini mushrooms and set aside.
- In a 4 or 5-quart Dutch oven or a heavy bottom pot, melt the butter over medium heat. Add the onions and cook for 2 minutes until they start to soften. Add the fresh chopped mushrooms, stir, and cook for 5 minutes. Add the minced porcini mushrooms and garlic then sprinkle with ยฝ teaspoon salt. Continue cooking for 10 minutes, stirring occasionally. Sprinkle the mushroom mixture with the flour and toss well to coat. Cook for one minute.
- Stir the wine into the mushrooms until smooth, scraping up any browned bits from the bottom of the pot, and cook for one minute. Add the reserved porcini mushroom liquid and the chicken or vegetable stock. Add the thyme sprigs, bay leaf, the remaining ยฝ teaspoon salt, and ground black pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Add the cream and cook for 10-15 more minutes until reduced and thickened. Remove the bay leaf and thyme stems. Serve hot.
Nutrition
More Mushroom Recipe Ideas to Try
- Mushroom Risotto
- Mushroom Stroganoff
- Caramelized Onion and Mushroom Crostini
- Sausage Stuffed Mushrooms
- Truffled Mushroom Pizza
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Liz
Where do you buy dried porcini mushrooms?
Hayley
Hi Liz! You can find them in most grocery storesโyou may just need to have a store associate point you to where they’re located. We hope this helps!