Easy Mushroom Soup Recipe

Published: October 28, 2020 Updated: October 28, 2020 / By: Dawn | Girl Heart Food 62 Comments

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.

Bowl of mushroom soup garnished with mushrooms, thyme, black pepper and oil.

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.

Why We Love This Easy Mushroom Soup Recipe

This mushroom soup is made with some simple, humble ingredients. There’s nothing complicated here.
It’s prepared in one pot (meaning easy cleanup).
There are some hidden veggies for extra oomph.
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:

In a pot, cook 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 olive oil to the pot, along with butter. Then add your sliced mushrooms.
Cook the mushrooms, giving them a little seasoning of salt and pepper. Once done, remove a portion of them for use later.
Pour in broth, cream, cooked veggie mixture, more salt and pepper and thyme. Simmer for a little bit.
Blend your soup with an immersion blender until smooth.
Stir in some reserved cooked mushrooms (they add a lovely texture).

Collage of steps to make fresh mushroom soup.

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 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 need 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.

Two bowls of mushroom soup garnished with toppings, one bowl in front of the other.

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.
If you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
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.

Two bowls of mushroom soup, each garnished with toppings, next to a dish of crackers.

More Delicious Soups

If you make this easy mushroom soup recipe, be sure to leave a comment below!

This recipe was originally published in August 2016 but has been updated.