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.
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.
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
- 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
- Fresh cracked black pepper
- 1/2 cup heavy whipping cream
- 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.
- **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.**
- 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.
Originally published on Will Cook For Smiles on October 3, 2016. Updated on September 18, 2020.