Ultra savoury, creamy and packed with flavour, this easy mushroom soup recipe hits the spot on a cold day! There’s lots of fresh mushrooms in this homemade mushroom soup, along with mushroom broth, cream and hidden veggies. So nourishing and satisfying.
This easy mushroom soup recipe was originally posted in August of 2016, but has been updated with new pictures, recipe details and recipe tweaks.
If you’re a big fan of mushrooms (like me), then this is the soup for you!
I can’t tell you how much we love mushroom soup in our home.
There’s definitely nothing fancy here, but tasty? Oh yeah!
Growing up, mushroom soup was one of my favourites. Granted, it typically came from a can, but I enjoyed it so much. Remember those cans of condensed mushroom soup and you just add water?
They were good at the time, but homemade mushroom soup is so much better!!
I particularly love vinegar in mushroom soup. It may sound a little odd, but it works! I got my love of vinegar from my mom. She’ll even put vinegar on a sandwich! I don’t do that, but I do put vinegar in soups, on fries, and in chili. Are you a fan too?
Enjoy mushrooms? Check out this mushrooms on toast recipe (3 ways!)
Why We Love This Easy Mushroom Soup Recipe
- It’s made with some simple, humble ingredients. There’s nothing complicated here
- Prepared in one pot (yay for easy cleanup!)
- There are some hidden veggies for extra oomph
- It’s vegetarian and gluten free
- Most importantly, it’s super comforting and delicious!
How to Make It
Full details on how to make this easy mushroom soup recipe are in the recipe card below, but here are the basics:
- Start by cooking some finely minced carrot, celery, onion and garlic (with a little salt) in olive oil until softened. Once done, remove for use later.
- Add a little more oil to the pot, along with butter. Then, add your sliced mushrooms.
- Cook the mushrooms, giving them a little seasoning too. Once done, remove a portion of them for use later.
- Pour in broth, cream, cooked veggie mixture, seasoning and thyme. Simmer for a little bit.
- Blend your soup with an immersion blender until smooth.
- Stir in some reserved mushrooms (they add a lovely texture). Enjoy!
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What Type of Mushroom Should I Use?
Use fresh mushrooms for this soup. I like to use a combination of varieties, like baby bella/cremini, baby oyster, oyster and shitake.
Simple white button mushrooms or Portobello mushrooms would work too.
Tip: If you do use Portobello mushrooms, just scrape/remove the dark gills from underneath the cap. That way, it won’t ‘muddy’ up your mushroom soup.
Tip: If you only have, for example, baby bella mushrooms (and not other varieties on hand) use that.
You’ll want about a pound and a quarter of mushrooms (or roughly 565 grams) for this soup. It looks like a lot when you slice them, but they cook down quite substantially.
More Recipe Tips for Making This Easy Mushroom Soup
I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
Having said that, if you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
The mushroom broth I use is unsalted. If you use anything otherwise, you may want to add less additional salt.
Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.
More Delicious Soups
Hope you love this fresh mushroom soup as mush as we do!
If you try this easy mushroom soup recipe, be sure to leave a comment below. Love to know how you enjoyed!
Easy Mushroom Soup Recipe
- 1.5 tablespoons olive oil , divided
- 2 stalks celery , finely minced
- 1 carrot , peeled and finely minced
- 1 yellow onion , peeled and finely minced
- 3 cloves garlic , finely minced
- 1.25 teaspoons salt , divided
- ¾ teaspoon black pepper , divided
- 1 tablespoon unsalted butter
- 1.25 pounds mixed mushrooms , cleaned of dirt/debris and sliced (I used a combo of baby bella/cremini, baby oyster, oyster and shitake)
- 4 cups unsalted mushroom broth
- ½ cup heavy cream (also known as 'whipping cream', 35% milk fat)
- ½ teaspoon dried thyme (or 1.5 tablespoon of freshly minced thyme
- If you have a food processor, you can blitz your carrot, celery, onion and garlic in that. Otherwise, finely chop.
- In a dutch oven or soup pot on medium heat, add 1 tablespoon of oil. Once shimmering, add minced carrot, celery, onion and garlic. Season with ¼ tsp of salt. Stir and cook 8 to 10 minutes or until softened. Remove from pot for use later.
- Add remaining ½ tablespoon of oil, along with butter, to pot. Once butter has melted, add sliced mushrooms. Cook for about 12 to 15 minutes or until mushrooms have cooked down and released much of their water. Note: let them cook, undisturbed, for 5 minutes before stirring them. Season with ¼ teaspoon each of salt and pepper. Remove ½ cup of the cooked mushrooms for later.
- Pour in broth, cream, cooked carrot mixture and remaining ¾ teaspoon of salt, ½ teaspoon of pepper and thyme. Stir and bring to a light simmer for about 8 to 10 minutes. Don't boil.
- You can allow to cool a little bit and then blend with your blender or use an immersion blender to blend until creamy.
- Stir in reserved ½ cup of mushrooms (leave some aside, if you like, for garnish).
- Portion, garnish with more thyme, a drizzle of olive and freshly cracked pepper, if desired. Enjoy!
- I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
- Having said that, if you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
- The mushroom broth I use is unsalted. If you use anything otherwise, you may want to add less additional salt.
- Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.