Creamy Mushroom Soup

$6.82 recipe / $1.71 serving
by Beth - Budget Bytes
4.82 from 112 votes
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I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!

Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.

Ingredients for Mushroom Soup

I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:

  • Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
  • Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
  • Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
  • Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
  • Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
  • Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
  • Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
  • Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.

What Else Can I Add?

If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:

  • Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
  • Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
  • Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
  • Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!

Make it Vegan

It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.

What to Serve with mushroom Soup

The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!

I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.

How to Make Mushroom Soup Taste Better

Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.

Overhead view of a bowl of creamy mushroom soup with a spoon in the center.
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Creamy Mushroom Soup

4.82 from 112 votes
This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!
Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.
Servings 4 (1 cup each)
Prep 5 minutes
Cook 30 minutes
Total 35 minutes


  • 1 lb. baby bella mushrooms ($4.59)
  • 3 cloves garlic, minced ($0.24)
  • 1 Tbsp olive oil ($0.16)
  • 1 pinch salt & pepper ($0.05)
  • 4 Tbsp butter ($0.47)
  • 1/4 cup all-purpose flour ($0.04)
  • 3 cups vegetable broth ($0.51)
  • 1 tsp soy sauce ($0.02)
  • 1/8 tsp dried thyme ($0.02)
  • 1/2 cup heavy cream ($0.75)


  • Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
  • Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
  • Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
  • Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  • Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!

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Serving: 1ServingCalories: 299kcalCarbohydrates: 15gProtein: 5gFat: 26gSodium: 904mgFiber: 1g
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Overhead view of a ladle full of creamy mushroom soup held over the soup pot.

How to Make Creamy Mushroom Soup – Step by Step Photos

Sliced mushrooms on a cutting board.

Begin by rinsing and slicing one pound of baby Bella mushrooms.

Sautéed mushrooms in a soup pot.

Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.

Flour and butter added to the soup pot with the mushrooms.

Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.

Browned roux showing on the bottom of the pot under the mushrooms.

The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.

Vegetable broth being poured into the soup pot.

Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.

Heavy cream being poured into the soup.

Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.

Finished soup being stirred.

Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.

Overhead view of two bowls of mushroom soup garnished with parsley.

Serve the creamy mushroom soup with your favorite crusty bread and enjoy!

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  1. I had dried mushrooms that I wanted to use up, they worked great. Easy, quick & delicious.

  2. Made this tonight after I saw the Instagram post and couldn’t stop thinking about it! So simple and so delicious! I added Trader Joe’s umami seasoning and a bit of Greek yogurt (instead of sour cream) on top. The perfect soup for a rainy, chilly day.

  3. Looks amazing! For the dairy free version, will the coconut oil turn a golden brown as well? Any cues to watch for that may be different to the butter version? I also have margarine and some vegan butter to use up… would these work better?

    1. any of them would work! It’s really about browning the flour, not necessarily the milk solids in the butter, so you’ll still be looking out for that browning effect!

  4. I added the sweet paprika and onion as suggested and my family loved this soup! Will definitely make again.

  5. I fell in love with this recipe when you first posted it many years ago–and thanks for posting it again. Folks with questions really should browse the comments as most of what is asked now, has been asked and answered multiple times. The comments are also filled with good tips for substitutions and additions. I always use the BTB Mushroom flavor, add a few Tablespoons of either dry sherry or any white wine (make sure you cook the soup long enough to get rid of the alcohol flavor–should only take a few minutes), and also add a few rehydrated dried shitakes. Other that that, I follow the recipe as written–it never fails!

  6. This was great! Baby portobella mushrooms aren’t common where I live, so I used shiitake mushrooms but otherwise followed the recipe as written. Will definitely be making it again!

  7. This soup is fantastic. Easy and super tasty. Have made it before and will be making it again! Thanks for the great recipe.

  8. I made this soup for a friend who can’t eat mushrooms and he went crazy over it. He said it’s the best mushroom soup he’s ever had. I did add 1/4 cup of sherry for flavor 😊

    1. I haven’t tested that, unfortunately. Typically, recipes with a lot of dairy don’t always freeze great because they can tend to separate.

  9. This is a really good side soup. You will need a main dish to go along with this if you’re going to have a full dinner!