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
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.
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!
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.
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.
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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The Best Mushroom Soup
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
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
Originally published on Will Cook For Smiles on October 3, 2016. Updated on September 18, 2020.
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!
Amy Czarnecki says
Just discovered your site. Tantalizing selection of recipes.
Lyuba says
Thank you, Amy! Enjoy 🙂
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!
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! 🙂
Terri says
I wonder. Could you make this in a crockpot? And if so, what would you change?
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!!
Jackie says
This was absolutely great! My husband and I loved it! Unfortunately no leftovers. Definitely 5 stars
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!
Joy says
Made this tonight. So delicious! Thank you!
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.
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 ! 🙂
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! 🙂
Lisa says
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!!!
LyubaB says
Thank you so much Lisa for your kind words! I am so happy you liked this recipe! 🙂
Polly says
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!!
LyubaB says
So glad you liked it! 🙂
Jody says
This soup is amazing, not too rich just perfect! My husband and I love it and will definitely be making it again! Thank you
LyubaB says
Thanks, Jody! I am glad you liked it!
Vanessa says
My daughters absolute favourite! And ours too…👌🌷
LyubaB says
Glad you like both like it, Vanessa!
Betty says
Can you substitute half and half for the cream?
LyubaB says
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!
Colette Dineen says
Made it and loved it. Added a little white wine and pinch of tyme. Sooo good.
LyubaB says
I am so glad you liked, Colette!
Randy D Stebbins says
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!
LyubaB says
Thanks, Randy! Glad you liked it!
Jean Webb says
In your recipe for The Best Mushroom Soup, is the 1½ Tbsp of sage fresh sage or dried sage?
LyubaB says
I used fresh sage in this recipe.