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.
Course Soup
Cuisine American
Keyword mushroom, Mushroom soup
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 -7 cups
Author Lyuba Brooke


  • 2 Tbsp butter
  • 1/2 lb portobello mushrooms
  • 1/4 lb shiitake mushrooms
  • 1/4 lb oyster mushrooms
  • 1 med. Vidalia onion
  • 3 Tbsp flour
  • 5 cups vegetable stock or chicken stock
  • 1 1/2 Tbsp minced sage
  • 1 bay leaf
  • Salt
  • Fresh cracked black pepper
  • 1/2 cup heavy whipping cream


  1. Preheat a soup pot over medium heat.
  2. Slice onion and mushrooms.
  3. Melt butter in the pot and add onions. Cook onions until transparent.
  4. Add mushrooms and cook, stirring occasionally, for about 10 minutes.
  5. Sprinkle flour over mushrooms and onions and stir well.
  6. Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
  7. Add bay leaf and sage. Add salt and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
  8. Take out the bay leaf.
  9. Stir in heavy cream and cook for a couple more minutes.
  10. **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.**

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.