Craving a bowl of simple homemade mushroom soup?  This easy recipe is a classic comfort food you can serve your family on meatless Monday.  It's best made with cream, but it's super flexible if you need it to be dairy free.  Packed with two kinds of mushrooms, onions, garlic, thyme and lemon, it will soon be a main dish favorite in your home.

Prep Time: 25 minutes
holding a ladle full of mushroom soup
Soups & Stews, Vegetarian Main Course

Simple Homemade Mushroom Soup

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Feel like having a big bowl of creamy soup for dinner?  You should try our simple homemade mushroom soup.  It’s full of meaty, earthy mushrooms that haven’t been pureed so the texture is chunky.  Garnish it with homemade croutons and  fresh thyme leaves to make the soup look and taste extra special.

bowl of mushroom soup topped with croutons

What mushrooms make the best mushroom soup?

You can use fresh, dried, or a combination of the two.  It really is up to you and what is available in your area.  Most chefs agree that combining at least two different kinds of mushrooms will give the soup a deeper flavor profile.  Some mushrooms that are commonly used in the U.S. for mushroom soup are:

  • Shitake
  • Cremini or Porcini
  • Baby bella or portabello
  • White button
  • Oyster

holding a bowl of mushroom soup

What goes with mushroom soup?

  • Cold cucumber salad or a warm spinach salad
  • Toasted baguette slices or crusty olive bread

Can mushroom soup be made ahead?

Yes, it most definitely can.  It tastes wonderful the next day, so if you need to make it the night before, go ahead.  If you decide to make the croutons for the garnish, they taste best if eaten the same day.

holding a ladle full of mushroom soup

What herbs can I use for homemade mushroom soup?

  • Fresh thyme
  • Fresh parsley
  • Paprika
  • Salt and pepper
  • Tarragon

How can I garnish mushroom soup?

  • Swirl of cream or olive oil
  • Green onion or minced chives
  • Lemon slice
  • Fresh dill
  • Sautéed mushrooms
  • Croutons
  • Grated Parmesan cheese

bowl of mushroom soup topped with croutons

Can I freeze this simple homemade mushroom soup?

Yes, but only if you take out what you want to freeze before you add the cream.  This is easy enough to do; it just requires a little planning.  I like to use the Pyrex glass storage containers for freezing soups like this.  Remember to let the soup cool completely in the container before putting the lid on and placing it in the freezer.  It should keep well in the freezer for up to two months.  When you are ready to thaw it out, reheat it in a pot.  Once up to temperature, pour in the cream and stir it in.

What can I do with leftover mushroom soup?

If you mushroom soup is thick enough, serve it over top of:

  • Mashed potatoes
  • Chicken breasts
  • Homemade biscuits
  • Brown rice

How to Make Simple Mushroom Soup

Gather all the ingredients.  Slice half of the mushrooms and dice the other half.  Chop up the onion and mince the garlic, and squeeze some lemon juice and take the thyme leaves off the stems.

ingredients for mushroom soup

Melt the butter in a large Dutch oven over medium high heat.  Add all the mushrooms and cook for roughly 4 minutes.

cooking mushrooms in a Dutch oven

Add the chopped yellow onion and cook for 10 minutes, stirring occasionally.  Add the minced garlic and cook until fragrant.

adding chopped onions to cooked mushrooms

Sprinkle on the flour and spices (salt, pepper, thyme and cayenne) and cook the roux for a couple of minutes.  Use the white wine and a wooden turner to deglaze the bottom of the Dutch oven. 

pouring white wine into a pot

Pour in the 5 cups of reduced sodium chicken stock.

pouring chicken broth into pot

Add two bay leaves.  Cover and bring to a boil.  Lower the temperature to medium low, then uncover the Dutch oven and let the soup simmer for 25 minutes.

adding bay leaves to pot of mushroom soup

While the soup is simmering on top of the stove, make the croutons.  Cube up the French bread–feel free to leave the crusts on.  Grate the Parmesan cheese, and measure the olive oil and paprika.  Preheat the oven to 350 F.

bread cubes, grated cheese, olive oil, and paprika

Put the 3 cups of bread cubes in a large bowl.  Pour the olive oil over top and gently mix it together with your hands.

mixing bread cubes with oil in a bowl

Spread the croutons out on a baking tray.  Sprinkle on the grated Parmesan cheese and the paprika.

bread cubes on a baking sheet

Bake for 15 minutes at 350 F, then flip them over with a metal flipper.  Put the tray back in the oven for another 15 minutes or until the croutons are a nice golden brown color.  The croutons will be used as a garnish for the mushroom soup.

flipping croutons with a spatula

Once the soup is done simmering, take it off the heat, remove the bay leaves, and pour in the heavy cream.

pouring a bottle of cream into a pot of soup

Add the freshly squeezed lemon juice and the freshly chopped parsley.

pot of mushroom soup

Garnish the mushroom soup with homemade croutons, grated Parmesan cheese, fresh thyme leaves, and (optionally) sautéed sliced mushrooms.

Pro Tips for Making Homemade Mushroom Soup

  • Don’t want your soup chunky?  Blend half or all the soup with an immersion blender, or wait for it to cool a bit and use a regular blender.
  • Brown the mushrooms first to give the soup more flavor.
  • Flour thickens the soup and gives it a creamier consistency.
  • Don’t wash or rinse your mushrooms.  Rinsing make them absorb water; simply brush or wipe them clean with paper towel instead.
  • Want to make your own mushroom stock?  Place chopped mushroom stems in chicken broth.  Simmer for one hour, then strain.
  • Don’t want dairy?  Use coconut milk instead of cream and replace the butter with olive oil to make the soup dairy free.
  • Want it more hearty?  Add one pound of peeled and diced potatoes and cook for 45 minutes.
  • Want a short cut?  Tie the thyme sprigs into a bundle with kitchen twine and remove them with tongs before adding the cream.
  • Want to freeze the soup?  Omit the cream, as it doesn’t freeze well.  Add the cream once the soup has defrosted.

knife set, Dutch oven, measuring cup, and glass container

Our Go-To Kitchen Tools for Mushroom Soup

Want a bowl of warm comfort?  Check out these other great soup recipes.

dipping bread into roasted cauliflower soup holding a bowl of wild rice soup spoonful of sweet corn chowder

The pleasure of a 5-star review of this simple homemade mushroom soup would be greatly appreciated.

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holding a ladle full of mushroom soup

Simple Homemade Mushroom Soup


  • Author: Brooke
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 7 cups 1x

Description

Craving a bowl of simple homemade mushroom soup?  This easy recipe is a classic comfort food you can serve your family on meatless Monday.  It’s best made with cream, but it’s super flexible if you need it to be dairy free.  Packed with two kinds of mushrooms, onions, garlic, thyme and lemon, it will soon be a main dish favorite in your home.


Scale

Ingredients

For the Soup

  • 4 tablespoons salted butter
  • 1 pound baby portobello mushrooms, sliced and chopped
  • 1 pound white button mushrooms, sliced and chopped
  • 2 cups yellow onion, chopped
  • 1 1/2 teaspoons garlic, minced
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper
  • pinch cayenne pepper
  • 1/4 cup all-purpose flour
  • 1/3 cup white wine
  • 5 cups low sodium chicken broth
  • 2 bay leaves
  • 1 cup heavy whipping cream
  • 2 teaspoon freshly squeezed lemon juice
  • 2 teaspoons fresh parsley, chopped

For the Croutons

  • 3 cups french bread, cubed
  • olive oil
  • parmesan cheese, freshly grated
  • sprinkle of paprika

For the Garnish

  • 1/3 cup parmesan cheese, freshly grated
  • 1 teaspoon fresh thyme
  • 1/2 cup sautéed mushrooms (optional)

Instructions

Making the Soup

  1. Melt the butter in a Dutch oven over medium high heat.  Add the chopped mushrooms and cook for 4 minutes, stirring occasionally.
  2. Add the chopped onion to the mushrooms and cook for 10 minutes, stirring occasionally to prevent sticking.  Dump in the garlic and sauté for 30 seconds to 1 minute, or until fragrant.
  3. Sprinkle in the flour, salt, pepper, fresh thyme, and a pinch of cayenne.  Stir constantly for 2 minutes to cook the flour for the roux.
  4. Deglaze the Dutch oven by pouring in the white wine and scraping the bottom of the pan to release the little browned bits; this will provide additional flavor.
  5. Pour in the chicken stock and add the bay leaves.  Cover and bring to a boil.  When it just begins to boil, reduce the heat to medium low, uncover the pot, and let the soup simmer for 25 minutes.
  6. Remove from the heat and take out the bay leaves.  Add the heavy cream, lemon juice, and parsley and stir until well combined.

Making the Croutons & Serving

  1. Preheat the oven to 350 F.  Toss the cubed bread with enough olive oil to coat.
  2. Spread the bread cubes on a baking tray and sprinkle the grated Parmesan and paprika on top.
  3. Bake for 10-15 minutes, or until golden brown.
  4. Ladle the warm mushroom soup into individual bowls and garnish with homemade croutons and a sprinkle of Parmesan cheese and chopped parsley.

Notes

  • The pleasure of a 5-star review for this simple homemade mushroom soup would be greatly appreciated.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: simple mushroom soup recipe, homemade mushroom soup

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