Easy Mushroom Soup Recipe (2024)

Published: October 28, 2020 Updated: October 28, 2020 / By: Dawn | Girl Heart Food 62 Comments

Ultra savoury, creamy and packed with flavour, this easy mushroom soup recipe hits the spot on a cold day! There’s lots of fresh mushrooms in this homemade mushroom soup, along with mushroom broth, cream and hidden veggies. So nourishing and satisfying.

If you’re a big fan of mushrooms (like me), then this is the soup for you!

I can’t tell you how much we love mushroom soup in our home.

There’s definitely nothing fancy here, but tasty? Oh yeah!

Growing up, mushroom soup was one of my favourites. Granted, it typically came from a can, but I enjoyed it so much. Remember those cans of condensed mushroom soup and you just add water?

They were good at the time, but homemade mushroom soup is so much better!!

I particularly love vinegar in mushroom soup. It may sound a little odd, but it works! I got my love of vinegar from my mom. She’ll even put vinegar on a sandwich!I don’t do that, but I do put vinegar in soups, on fries, and in chili. Are you a fan too?

Enjoy mushrooms? Check out this mushrooms on toast recipe.

Why We Love This Easy Mushroom Soup Recipe

This mushroom soup is made with some simple, humble ingredients. There’s nothing complicated here.
It’s prepared in one pot (meaning easy cleanup).
There are some hidden veggies for extra oomph.
Most importantly, it’s super comforting and delicious!

How To Make It

Full details on how to make this easy mushroom soup recipe are in the recipe card below, but here are the basics:

In a pot, cook some finely minced carrot, celery, onion and garlic (with a little salt) in olive oil until softened. Once done, remove for use later.
Add a little more olive oil to the pot, along with butter. Then add your sliced mushrooms.
Cook the mushrooms, giving them a little seasoning of salt and pepper. Once done, remove a portion of them for use later.
Pour in broth, cream, cooked veggie mixture, more salt and pepper and thyme. Simmer for a little bit.
Blend your soup with an immersion blender until smooth.
Stir in some reserved cooked mushrooms (they add a lovely texture).

What Type of Mushroom Should I Use?

Use fresh mushrooms for this soup. I like to use a combination of varieties, like baby bella (cremini), baby oyster, oyster and sh*take.

Simple white button mushrooms or Portobello mushrooms would work too.

Tip: If you do use Portobello mushrooms, just remove the dark gills from underneath the cap. That way, it won’t “muddy” up your mushroom soup.

Tip: If you only have, for example, baby bella mushrooms (and not other varieties on hand) use that.

You’ll need about a pound and a quarter of mushrooms (or roughly 565 grams) for this soup. It looks like a lot when you slice them, but they cook down quite substantially.

Tips for Making This Easy Mushroom Soup

I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
If you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.

More Delicious Soups

Black Bean Sweet Potato Soup
Chunky Vegetable Soup
Vegetable Alphabet Soup

If you make this easy mushroom soup recipe, be sure to leave a comment below!

This recipe was originally published in August 2016 but has been updated.

Easy Mushroom Soup Recipe

Dawn | Girl Heart Food

Ultra savoury, creamy and packed with flavour, this easy mushroom soup recipe hits the spot on a cold day! There's lots of fresh mushrooms in this homemade mushroom soup, along with mushroom broth, cream and hidden veggies. So nourishing and satisfying.

5 from 7 votes

Print Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Lunch, Main Course, Soup

Servings 4 smaller or side servings

Ingredients

1.5 tablespoons olive oil, divided (plus more to taste for optional garnish)
2 ribs celery, finely minced
1 carrot, peeled and finely minced
1 yellow onion, peeled and finely minced
3 cloves garlic, finely minced
1.25 teaspoons salt, divided
¾ teaspoon freshly ground black pepper, divided (plus more to taste for optional garnish)
1 tablespoon unsalted butter
1.25 pounds mixed mushrooms, cleaned of dirt/debris and sliced (a combo of baby bella, baby oyster, oyster and sh*take is great)
4 cups unsalted mushroom broth, or unsalted vegetable broth
½ cup heavy cream (whipping cream)
½ teaspoon dried thyme, or 1.5 tablespoon of minced fresh thyme leaves (plus more fresh thyme leaves to taste for optional garnish)

Instructions

Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add minced carrot, celery, onion and garlic. Season with ¼ teaspoon of salt. Cook, stirring often, for 8 to 10 minutes or until softened. Transfer the veggies to a plate and set aside.
Add remaining ½ tablespoon of olive oil and the butter to the pot. Once butter has melted, add sliced mushrooms.
Cook the mushrooms for 5 minutes, undisturbed (without stirring them). Then stir and continue to cook them for another 7 to 10 minutes, stirring occasionally, or until they've have cooked down and released some of their moisture. Season with ¼ teaspoon each of salt and black pepper. Transfer ½ cup of the cooked mushrooms to a small bowl and set aside (this will be used later).
Pour in mushroom broth, heavy cream, cooked carrot/celery/onion/garlic mixture and remaining ¾ teaspoon of salt, remaining ½ teaspoon of black pepper and thyme. Stir and bring to a simmer (you just want a gentle bubbling) for about 8 to 10 minutes. Don't boil.
Once done, blend the soup with an immersion blender until smooth and your desired consistency is reached.
Stir in reserved ½ cup of mushrooms (leave some aside, if you like, for garnish).
To serve, divide the soup into bowls, then garnish (if desired) with reserved mushrooms, thyme, a drizzle of olive and freshly cracked black pepper. Enjoy!

Notes

If you have a food processor, you can process your carrot, celery, onion and garlic in that. Otherwise, finely mince.
I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
Having said that, if you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword fresh mushroom soup, homemade mushroom soup

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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Reader Interactions

Comments

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Valentina
November 02, 2020 at 2:54 am

Delicious! And so beautiful. (Your photos are fantastic!) What kind of vinegar do you use? Forgive me if I missed it! I love that you add it to soups. I think I’ve only used it in Gazpacho. I’m intrigued and must try it in hot soups. 🙂 ~Valentina
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:41 pm
  
  Aww, thank you Valentina!! I mostly use white vinegar, but I love ’em all!
  Reply
Michelle | Sift & Simmer
November 02, 2020 at 2:10 am

This mushroom soup looks incredible, Dawn! I love a good creamy mushroom soup but I haven’t tried adding vinegar to it… I’ll have to try that one day! Funny enough, adding vinegar to soup is actually quite common in Chinese cuisine! 😀
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:41 pm
  
  Thank you Michelle! That’s so interesting! It does add a lovely flavour.
  Reply
Laura
October 30, 2020 at 2:16 pm

I love mushroom soup, Dawn! And, like you, I add vinegar to so many things I cook. For some reason, when there’s a pot on the stove, there’s often a bit of vinegar in it – I have quite the array of vinegars, too! I love mushroom soup, but rarely make it – but now that stores are full of these beauties, it might be the perfect time!
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:40 pm
  
  Yay! Hope you love this one as much as we do! And happy you’re a vinegar fan too!
  Reply
Kathy @ Beyond the Chicken Coop
October 30, 2020 at 9:37 am

I love the richness that comes from browning the mushrooms. They add so much flavor. This soup is perfectly creamy! I will need to try adding a touch of vinegar – I haven’t tried that before.
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:39 pm
  
  Thanks Kathy! It really adds something special!
  Reply
Marissa
October 29, 2020 at 3:56 pm

As far as I’m concerned there are never too many mushrooms, so you know that this beautiful mushroom and veggie loaded soup is calling my name! Putting this on the menu!
Reply
See Also
Vegan Mushroom Cioppino Soup
- Dawn - Girl Heart Food
  November 16, 2020 at 2:39 pm
  
  Happy you think so! Thanks Marissa! Hope you enjoy!
  Reply
David @ Spiced
October 29, 2020 at 9:00 am

I also love vinegar (particularly sherry vinegar) in mushroom soup – why is that!? Either way, this soup is totally right up my alley. You’re killin’ it with the tasty soups this week, Dawn! Oh, and I had to laugh at your comment about mushrooms cooking down. Just like spinach, you can load the pot up and think it’ll overflow…then you come back, and you’re all like “Hey, where did my ‘shrooms go?” 🙂
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:39 pm
  
  Thank you David! Right?! They seem like a lot at first and then it’s just a little amount! So tasty, though!
  Reply
Mary Ann | The Beach House Kitchen
October 29, 2020 at 8:31 am

Mushroom soup is one of our absolute favorites Dawn! And your recipe looks so simple and delicious. Perfect comfort food for fall and winter!
Reply
- Dawn - Girl Heart Food
  November 16, 2020 at 2:38 pm
  
  Thank you Mary Ann! It sure is!
  Reply
theoldfatguy
September 08, 2016 at 1:19 am

She Who Must Be Obeyed loves mushrooms and we have a lot of fresh thyme growing. I will have to make this for her. Thanks!
Reply
- Girl Heart Food
  September 08, 2016 at 9:40 am
  
  Mushroom soup is one of my faves too! Hope you guys enjoy 🙂
  Reply
David @ Spiced
August 31, 2016 at 11:55 am

Oh, I love a good mushroom soup…and it’s almost soup weather again! You’re right. Homemade always beats the heck out of the canned stuff. The cans are ok in a pinch, but soup is so easy to make. Ah, I can’t wait to make some soup now!
So chairs that vibrate, huh? I haven’t seen those yet, but then again we only go out to like 1 movie a year. If that. We watch a lot at home on Netflix, though. Maybe we need to just find a vibrating chair for here at home. Haha! Wouldn’t that be a riot? 🙂
Reply
- Girl Heart Food
  August 31, 2016 at 12:23 pm
  
  I make soup all the time because I love it, but also because it’s a great way to use up odds and ends in the fridge. Can’t stand wasting food!
  The theatre chairs were pretty different. Not sure if I’d rush back to try, but it was nice to experience once for sure. Now, if we could get a chair like that for home, that would definitely be better! Comfy clothes and better food makes for a better experience all ’round 😉
  Reply
April
August 30, 2016 at 7:59 pm

You know I’ve never had mushroom soup. I can’t believe it! It sounds super good! I have to put it on my list of recipes to make this winter. I love soup! I miss my looong hair. I do like it short but at times I just want to slap it in a ponytail or just go big curly and wild so I may just have to let it grow out again! Sounds like y’all had another great weekend! My hubby and I happened to go to Buffalo Wild Wings again lol. We love that place. Enjoy the rest of your week! 🙂
Reply
- Girl Heart Food
  August 31, 2016 at 10:50 am
  
  You’ve never had mushroom soup? Now is your time to try 🙂 Love soup too…I make it regularly, usually once a week, especially in the cooler months. I’ve never been to Buffalo Wild Wings! Sounds like it must be good :)! So many places to visit, so little time, right ;)? Have a great upcoming weekend, April. Thanks so much!
  Reply
Jessica @ Citrus Blossom Bliss
August 26, 2016 at 3:26 pm

The fiance loves Netflix and Stranger Things but I couldn’t be bothered, haha. I just never caught the TV bug – I would much rather be outside. Or napping 🙂 I’m also always changing my hair, at least once a season. Darker colors for the fall and sometimes a fresh cut around my birthday in March and blonde highlights before summer – you’re in good company! This soup looks so warm and hearty, can’t wait for cooler weather so I can enjoy soup again!
Reply
- Girl Heart Food
  August 27, 2016 at 11:33 am
  
  Napping sounds good too, Jessica, lol 😀 For reals! I know, what is it about the season change that makes us want to change our hair? Nice, though. Keeps things interesting 😉 Thanks so much! Hope you get a chance to try the soup soon. Have a fantastic weekend!
  Reply
Tracy | Baking Mischief
August 25, 2016 at 8:48 pm

I did a Stranger Things binge a couple of weeks ago, and you’re right, it’s so entertaining!!
This soup looks so good. I’ve never tried vinegar in soups, but I kind of want to give it a try now!
Reply
- Girl Heart Food
  August 25, 2016 at 8:59 pm
  
  I’m hearing a lot of people are loving it! Bring on season 2!!
  I absolutely LOVE vinegar in my soup, especially mushroom soup. Just gives it a little something, ya know? Hope you like it too!
  Have a great weekend, Tracy 🙂
  Reply
Rachelle @ Beer Girl Cooks
August 25, 2016 at 2:02 pm

OMG! We just totally binged on Stranger Things and LOVED it! I can’t believe how long I now have to wait for season 2! This mushroom soup looks delicious and would be the perfect thing to curl up with and watch that show.
Reply
- Girl Heart Food
  August 25, 2016 at 2:11 pm
  
  I know what you mean!! Freaking awesome show 🙂 Thanks so much, Rachelle! I like your thinking 😉
  Reply
Jolina - The Unlikely Baker
August 24, 2016 at 10:33 pm

We love mushroom soup (eeek, is it soup season already?) though we’ve never tried making it at home. Just 4 steps though, highly doable! I’ll let my cook know 🙂 Homemade is always so much better tasting! And yes, I love those D-Box seats I think they are called. We watched Star Wars and Furious 6 on them. Amazeballs!! Haha. Hope you’re having a wonderful week Dawn!
Reply
- Girl Heart Food
  August 25, 2016 at 8:53 am
  
  Yay! Well, maybe it’s time to do just that 😉 It definitely is pretty easy! Yes, you’re correct…those seats are called D-Box seats. Apparently, there are other ones coming out and there’s a whole experience with water/fake snow and stuff. Pretty amazing! Thanks Jolina! Have a wonderful week too 🙂
  Reply
Kathy @ Beyond the Chicken Coop
August 24, 2016 at 10:32 am

This does look like an absolutely perfect soup for lunch or dinner! It looks so rich and there’s nothing better than a quick cooking meal. This is one I will be trying! 🙂 Enjoy the rest of your week!
Reply
- Girl Heart Food
  August 24, 2016 at 10:40 am
  
  Thank you, Kathy! Enjoy 🙂 Have a great upcoming weekend!
  Reply

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