Comforting, classic creamy Mushroom Soup is made with a few flavorful ingredients to make it the very 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!
Table of Contents
Is anyone else currently very over this cold weather? Between the frosts and the flu going around, I’ve grown tired of my usual chicken noodle soup. That’s why I’ve been mixing business and pleasure and making a different soup for us every other day.
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 knew 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.
Mushrooms – I like to use a medley of different mushrooms so there’s a lot of different textures to enjoy. The three that I like best are portobello, shiitake, and oyster mushrooms. Feel free to play around with this mixture!
Vegetable Stock – I like to use my homemade vegetable stock recipe whenever I can but you can use your favorite store-bought one. I always recommend to use low sodium or unsalted store-bought stock.
Heavy Whipping Cream – This is used to thicken the soup to the best creamy consistency. Leave it out if you plan on freezing the soup.
Flour – all purpose flour will work well to help thicken the soup.
Sage – The way this herb pairs with the mushrooms is heavenly!
See recipe card for complete information on ingredients and quantities.
How to Make Mushroom Soup
Sauté the onions and mushrooms. Slice the mushrooms and onions thinly. Heat a large pot (or Dutch oven) over medium heat. Melt the butter in the pot. Add the onions and cook until golden brown (1), then add the mushrooms and cook, stirring occasionally, for another 10 minutes or so (2).
Mix in flour and stock. Sprinkle flour over the veggies and stir well (3). Pour in the stock while continuing to stir and bring the mixture to a boil (4). Once boiling, reduce the heat to medium-low.
Cook the soup. Add bay leaf, minced sage, garlic powder, salt, and pepper to taste (5). Stir and cook uncovered for about an hour. Stir the mixture occasionally (6).
Make it creamy. Take out the bay leaf. Stir in the heavy cream (7) and cook for a few more minutes to warm it through (8).
Yes, you can add a teaspoon or teaspoon and a half of dried sage to the soup at the same time as the other seasoning.
You can add a dollop of sour cream and/or some fresh grated parmesan cheese. Parmesan is delicious with the creamy mushroom soup! If you want some crunch, serve it with crackers or crunchy bread sticks. If you have or made some croutons, it would be amazing with the soup. Try garlic croutons too!
Of course, you can always make some cheesy dinner rolls or potato dinner rolls for the soup. And if you don’t have the patience for dinner rolls, make some fluffy buttermilk biscuits!
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! 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.
How to Make Mushroom Soup Gluten Free
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 simply the same way as regular flour is used in the recipe. Easy-peasy substitution. (This is the thickening method I recommend.)
To use cornstarch to thicken soup: combine a couple of tablespoons of cornstarch with some cold vegetable 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. (Do note that the texture will be slightly different when using cornstarch.)
Freezing Mushroom Soup
You can freeze mushroom soup but do it without cream! Cook the soup all the way to the adding of the cream section. Take the pot off heat and cool the soup as quickly as you can. To do that, set the pot into a large pan filled with ice and stir the soup slowly as it cools.
Once cooled, transfer it into a zip-top freezer bag or into a freezer food storage container. Get as much air out as you can, seal, label, and freeze. To thaw, take the soup out of the freezer and place it in the refrigerator. Let it slow-thaw overnight or for up to 24 hours. To reheat, pour the soup into the pot and heat it over medium to medium-low heat. Once heated, add cream, stir and cook for a minute or two. Take off heat and serve.
Try More Mushroom Recipes
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
The Best Mushroom Soup Recipe
- 2-3 Tbsp butter
- 1 lb portobello mushrooms
- 10 oz shiitake mushrooms
- 8 oz oyster mushrooms
- 1 Vidalia onion
- 4 Tbsp all purpose flour (use gluten free flour if needed)
- 5 cups vegetable stock or chicken stock
- 5-6 leaves minced fresh sage
- 1 bay leaf
- 2 tsp garlic powder
- Salt to taste
- 1/2-1 tsp Fresh cracked black pepper to taste
- 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.**
Originally published on Will Cook For Smiles in October 2016.