Silas is not a soup guy. He’s told me this many times, usually while side-eyeing whatever’s simmering on the stove.
But the first time I made this mushroom soup, he had two bowls and asked when I was making it again. That’s basically a five star review in our house.
I started making this after a trip to a tiny restaurant outside of Florence that served a mushroom soup so rich I thought about it for weeks after we got home. I couldn’t stop thinking about how something so simple could taste that good.
So I came home and started testing. A lot of testing.
This version is the one that finally cracked it. Deep, earthy flavor, a texture that’s silky without being heavy, and honestly, it’s easier to make than most people assume.
Let’s get into it.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter | 3 tbsp |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Cremini mushrooms, sliced | 24 oz |
| Fresh thyme | 1 tbsp (or 1 tsp dried) |
| All purpose flour | 3 tbsp |
| Vegetable or chicken broth | 4 cups |
| Heavy cream | 3/4 cup |
| Dry sherry or white wine (optional) | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley, chopped | for garnish |
A quick note on the mushrooms. I use cremini because they’ve got more flavor than white button mushrooms, but if you want to go all out, throw in a handful of dried porcini too. Soak them in warm water for 20 minutes first, then chop and add them with the fresh mushrooms. It genuinely takes this soup to another level.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Immersion blender (or a regular blender, working in batches)
- Ladle
Pro Tips
1. Don’t crowd the mushrooms. If your pot is too small, the mushrooms will steam instead of brown, and you’ll miss out on all that deep, savory flavor. Use a big pot and give them room.
2. Let them sit before you stir. When you first add the mushrooms, resist the urge to stir constantly. Let them sit undisturbed for a couple minutes so they actually caramelize instead of just softening.
3. Deglaze like you mean it. If you’re using sherry or wine, pour it in and scrape up every browned bit from the bottom of the pot. That’s where a ton of flavor is hiding.
4. Blend only part of it. I like to blend about two thirds of the soup and leave the rest chunky. It gives you that creamy texture with actual mushroom bites still in there.
5. Add the cream at the end. Stir it in after you’ve pulled the pot off the heat so it doesn’t break or curdle.
Step-by-Step Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes, until soft and translucent.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the sliced mushrooms and thyme. Spread them out in an even layer and let them cook undisturbed for 2 to 3 minutes before stirring.
- Continue cooking, stirring occasionally, for 10 to 12 minutes, until the mushrooms are deeply browned and any liquid they released has mostly cooked off.
- If using, pour in the sherry or wine and scrape up the browned bits from the bottom of the pot. Let it cook down for a minute or two.
- Sprinkle the flour over the mushrooms and stir constantly for about a minute, coating everything evenly.
- Slowly pour in the broth, stirring as you go to avoid lumps.
- Bring to a gentle simmer and let it cook for 15 minutes, stirring occasionally.
- Remove the pot from the heat. Using an immersion blender, blend about two thirds of the soup, leaving some texture behind.
- Stir in the heavy cream.
- Season with salt and pepper to taste.
- Ladle into bowls and top with fresh parsley.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Heavy cream | Coconut cream or cashew cream | Adds a slightly different flavor but keeps it dairy free |
| Cremini mushrooms | Shiitake, portobello, or a wild mushroom mix | Great for a deeper, more complex flavor |
| All purpose flour | Cornstarch slurry or gluten free flour blend | Use half the amount if using cornstarch |
| Chicken broth | Vegetable broth | Makes the soup fully vegetarian |
| Sherry | White wine or a splash of balsamic vinegar | For the acidity without alcohol, skip entirely |
| Butter | Olive oil | Slightly lighter, still delicious |
Make Ahead Tips
This soup actually gets better after a day in the fridge, since the flavors have more time to develop. Make it up to 2 days ahead and just reheat gently on the stove over low heat.
If you’re making it ahead for a dinner party, hold off on adding the cream until you’re ready to reheat and serve.
Nutrition Breakdown (Per Serving)
These numbers are estimates based on a recipe that serves 6.
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Carbohydrates | 13g |
| Fat | 16g |
| Fiber | 1g |
| Sodium | 480mg |
Diet-Friendly Swaps
- Gluten free: Use a gluten free flour blend or cornstarch slurry instead of all purpose flour, and double check your broth label.
- Dairy free: Swap the butter for olive oil and the heavy cream for full fat coconut milk.
- Lower carb: Skip the flour entirely and let the soup reduce a little longer to thicken naturally, or stir in a spoonful of xanthan gum.
Meal Pairings
This soup is rich enough to be a meal on its own with some crusty bread, but it’s also great alongside:
- A simple arugula salad with lemon vinaigrette
- Grilled cheese sandwiches
- Roasted chicken thighs
- A grain bowl with farro and roasted vegetables
Leftovers and Storage
Let the soup cool completely before storing. It’ll keep in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently on the stove over low heat, stirring occasionally. Avoid boiling it hard, since that can cause the cream to separate.
You can freeze it too, just leave out the cream until after you thaw and reheat it. Freeze for up to 3 months in a freezer safe container.
FAQ
Can I use a regular blender instead of an immersion blender?
Yes. Just let the soup cool slightly first, then blend in batches, filling the blender only halfway each time. Hot liquid expands, so this step matters more than you’d think.
Why did my soup turn out watery?
This usually means the mushrooms didn’t cook long enough before you added the broth. Give them a full 10 to 12 minutes so their liquid cooks off and they actually brown.
Can I make this soup vegan?
Yes. Swap the butter for olive oil, use vegetable broth, and replace the heavy cream with full fat coconut milk or cashew cream.
What’s the best mushroom to use?
Cremini mushrooms are my go to for everyday flavor, but a mix of cremini and dried porcini gives you something closer to restaurant quality.
Can I double this recipe?
You can, just use a large enough pot so the mushrooms still have room to brown properly instead of steaming.
Wrapping Up
This soup has become one of those recipes I make without even thinking about it anymore. Cozy, deeply flavorful, and honestly kind of impressive for how little effort it takes.
If you make it, I’d love to know how it turned out. Drop a comment below and let me know if you tried any of the variations, or if Silas level skepticism turned into a second bowl at your house too.