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Home » Lunch » Soup » The Best Mushroom Soup

The Best Mushroom Soup

Created: September 18, 2020 Updated: October 4, 2022 by Lyuba Brooke 41 Comments

63.3K shares
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Comforting, classic creamy mushroom soup made with a few flavorful additions to make it the 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.

Mushroom Soup in a white bowl topped with fresh sage

MUSHROOM SOUP

Oh no, it’s officially cold season and my house is being hit pretty hard. Little man and I can’t get over an annoying cold for two weeks now. It’s been hot tea and soup for us every day. Chicken noodle can get quite tiring after having it two days in a row. That’s why I’ve been mixing business and pleasure and making a different soup for us every other day.

Some of our favorites soups have been Pasta E Figiole and Stuffed Pepper Soups and of course, Spicy Meatball and Gnocchi soup. 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 know 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.

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top view of Mushroom soup in white bowl on light brown plate and spoon next to it

What mushrooms to choose for the soup?

Get a combination of two or three different types of mushrooms for a wider and more intense mushroom flavor.

Baby bella (crimini), button mushrooms, and portobello mushrooms work perfectly and readily available at all grocery stores. Shiitake mushrooms are also available in many stores. Try to get some other mushrooms like oyster, chanterelle, porcini, or any other mushrooms you can find at your store. 

HOW DO I MAKE MUSHROOM SOUP

Start by preheating the Dutch oven or another soup pot over medium heat so you can sear onions and mushrooms. 

Melt butter and add onion. Cook it until golden brown and add mushrooms. Let them cook and until golden as well. 

Sprinkle flour over mushrooms and onion and stir well until flour coats the mushrooms. Slowly pour in stock while stirring and bring it to boil. Lower the heat, add bay leaf, sage, and season with salt, pepper, and garlic powder. Cook uncovered for about an hour over low (or a little bit higher) heat as soon very gently simmers. 

Take out the bay leaf and add heavy whipping cream. Cook for a few more minutes and enjoy a bowl of comforting mushroom soup!

The Best Mushroom Soup in a bowl on a plate

CAN THIS MUSHROOM SOUP BE GLUTEN FREE?

Absolutely! 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 the same way as regular flour is used in the recipe. 

To use cornstarch to thicken soup: combine a couple of tablespoons of cornstarch with some cold chicken 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.

WHAT IF I WANT MY SOUP THICKER?

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 and 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.

 mushroom soup in a bowl being spooned out

SOME MORE SOUP RECIPES TO TRY

I love rich and creamy soups and there are so many that we enjoy during the fall and winter season. 

Asiago Broccoli Cheese Soup and Italian Broccoli Cheese Soup are great broccoli soups but if you are more into cauliflower, try my Cheesy Cauliflower Soup.

Turning the classic tomato soup creamy in a Creamy Tomato Bisque is very comforting and so as this Potato Leek Soup.

spooning out some of the mushrooms and soup from a bowl with a spoon

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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A white bowl on top of a decorative tan plate filled with Mushroom soup.

The Best Mushroom Soup

This creamy soup is made with three types of mushrooms and fresh sage. It's simple, hearty and guaranteed to please every mushroom lover.
4.04 from 32 votes
Print Pin SaveSaved! Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4 (makes 6-7 cups)
Calories: 274kcal
Author: Lyuba Brooke

Ingredients

  • 2 Tbsp butter
  • 1/2 lb portobello mushrooms
  • 1/2 lb shiitake mushrooms
  • 1/2 lb oyster mushrooms
  • 1 Vidalia onion
  • 3 Tbsp flour
  • 5 cups vegetable stock or chicken stock
  • 1 1/2 Tbsp minced sage
  • 1 bay leaf
  • 2 tsp garlic powder
  • Salt
  • Fresh cracked black pepper
  • 1/2 cup heavy whipping cream
US Customary - Metric

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.**

Storing:

  • Store mushroom soup in an air-tight food storage container in the refrigerator for 3-4 days.

Make it thicker:

  • It's very easy to make the soup thicker if you wish and all you have to do is increase the amount of flour. This soup is pretty brothy as is so if you want it thicker, use double the amount of flour, which would be 6 tablespoons.

Video

Nutrition

Calories: 274kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1265mg | Potassium: 766mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1268IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

mushroom soup collage top: bowl mushroom soup - bottom: spoonful of soup and title words in the middle

Originally published on Will Cook For Smiles on October 3, 2016. Updated on September 18, 2020.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

63.3K shares

Filed Under: Gluten Free, Popular Posts, Soup, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Denise Albert says

    November 22, 2022 at 7:40 pm

    Hi!
    Just want to tell you that we loved your recipe! I put about 1/2 tbs of sage (not a big fan of sage that’s why I put less) and I chose the blended option and sautéed mushrooms in a pan with olive oil, salt and pepper to top the soup and it was sooo good! It’s a keeper! Thanks for sharing! ❤️

    Reply
  2. Jean Webb says

    November 1, 2022 at 9:55 pm

    In your recipe for The Best Mushroom Soup, is the 1½ Tbsp of sage fresh sage or dried sage?

    Reply
    • LyubaB says

      November 4, 2022 at 9:31 am

      I used fresh sage in this recipe.

      Reply
  3. Randy D Stebbins says

    April 16, 2022 at 11:45 am

    5 stars
    Excellent. We like it a little better with chicken broth, but vegetable stock also makes a good soup. And it is a great Lenten lunch that way!

    Reply
    • LyubaB says

      April 21, 2022 at 11:01 am

      Thanks, Randy! Glad you liked it!

      Reply
  4. Colette Dineen says

    January 12, 2022 at 12:30 pm

    5 stars
    Made it and loved it. Added a little white wine and pinch of tyme. Sooo good.

    Reply
    • LyubaB says

      January 18, 2022 at 7:56 pm

      I am so glad you liked, Colette!

      Reply
  5. Betty says

    October 27, 2021 at 8:22 am

    Can you substitute half and half for the cream?

    Reply
    • LyubaB says

      November 2, 2021 at 10:22 am

      Hi Betty,

      Yes, you can but it won’t be as creamy as with the cream since the fat content is different. But It will work!

      Reply
  6. Vanessa says

    September 28, 2021 at 10:55 am

    5 stars
    My daughters absolute favourite! And ours too…👌🌷

    Reply
    • LyubaB says

      September 29, 2021 at 4:45 pm

      Glad you like both like it, Vanessa!

      Reply
  7. Jody says

    March 14, 2021 at 8:23 pm

    This soup is amazing, not too rich just perfect! My husband and I love it and will definitely be making it again! Thank you

    Reply
    • LyubaB says

      March 15, 2021 at 10:23 am

      Thanks, Jody! I am glad you liked it!

      Reply
  8. Polly says

    March 13, 2020 at 11:32 am

    5 stars
    OMG! I made this today and it is absolutely delicious! I had to use canned mushrooms but it is still soooo good. I am definitely making this again! So easy!! Thank you for the recipe!!

    Reply
    • LyubaB says

      March 16, 2020 at 9:30 am

      So glad you liked it! 🙂

      Reply
  9. Lisa says

    January 19, 2020 at 6:20 pm

    5 stars
    I LOVE this recipe. I tweaked it a bit with almond milk, fat free cream cheese, and sherry but the recipe was awesome. And thank you so much for using sage. It’s like my favorite savory herb. Thank you so much for sharing this!!!

    Reply
    • LyubaB says

      January 23, 2020 at 10:50 am

      Thank you so much Lisa for your kind words! I am so happy you liked this recipe! 🙂

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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