10+ Mushroom Soup Recipes to Warm Up Your Kitchen

Mushroom soup is one of those dishes that just feels like home. Whether you’re into creamy or more rustic versions, there’s a ton of ways to whip up mushroom soup in your own kitchen.

You can put together a delicious mushroom soup with just a handful of simple ingredients and a few easy steps.

This article’s got recipes for all tastes and skill levels. You’ll find a mushroom soup that fits your vibe, whether it’s a rainy day or you’re just craving something cozy.

Ingredients

• Mushrooms (crimini, white button, or a mix works)
• Butter or oil
• Garlic
• Shallots or onions
• Vegetable or chicken broth
• Cream or milk (if you want it richer)
• Salt and pepper

Cooking Instructions

1. Clean and chop mushrooms.
2. Melt butter or heat oil in a pot over medium.
3. Toss in garlic and shallots, cook until soft.
4. Add mushrooms, cook until browned.
5. Pour in broth, bring to a boil, then lower to a simmer.
6. Blend if you want a smooth texture.
7. Stir in cream or milk if you like, season with salt and pepper.
8. Heat gently before serving.

1) Classic Creamy Mushroom Soup

This one’s a classic for a reason—creamy, warm, and totally comforting. Start by cooking up fresh mushrooms in butter until they’re golden and fragrant.

Add in shallots or onions and a bit of garlic for a flavor boost. Next, pour in your stock and let it all simmer together. Blend the soup for a smooth, creamy finish. Cream or milk brings it to the right level of richness.

It’s honestly great for lunch or a light dinner. Super easy, and it always hits the spot.

Ingredients

• 1 lb fresh mushrooms, sliced
• 2 tbsp butter
• 1 shallot or small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock
• ½ cup heavy cream or milk
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Add mushrooms, cook 10-12 minutes until browned.
3. Stir in shallot and garlic; cook 2 minutes.
4. Pour in stock; simmer for 15 minutes.
5. Blend soup until smooth.
6. Stir in cream or milk, heat gently.
7. Season with salt and pepper. Serve warm.

More tips here: recipe.

2) Hungarian Mushroom Soup with Dill

Hungarian mushroom soup with dill is creamy and a little bit different, in the best way. You’ll use fresh mushrooms, Hungarian paprika, and a generous handful of dill.

The dill adds this fresh, herbal thing that really lifts the soup. Start by sautéing onions and mushrooms in butter. Add paprika and broth for that rich color and a smoky kick.

A splash of sour cream at the end makes it velvety. It’s a simple soup, but it feels special.

Ingredients

• 4 tablespoons unsalted butter
• 2 cups chopped yellow onion
• 1 ½ pounds button mushrooms, sliced
• 2 teaspoons sweet Hungarian paprika
• 2 tablespoons fresh dill, chopped
• 4 cups vegetable or chicken broth
• ½ cup sour cream
• Salt to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions, cook until soft (about 5 minutes).
3. Stir in mushrooms, cook until browned, around 7 minutes.
4. Mix in paprika, cook 1 minute.
5. Pour in broth, bring to a boil.
6. Lower heat, simmer 15 minutes.
7. Remove from heat, stir in sour cream and dill.
8. Salt to taste, serve warm.

3) Garlic and Shallot Mushroom Soup

This one’s for garlic lovers. Roasting mushrooms, garlic, and shallots first really amps up the flavor. Roasting also deepens the soup’s whole vibe—super comforting.

Once roasted, blend everything up with broth and some thyme. You get a smooth texture and a hint of herbal goodness. Mix up the mushrooms or use whatever you have.

A splash of cream or coconut milk makes it creamy but not heavy. Easy lunch or dinner, honestly.

Ingredients

• 1 pound mushrooms, sliced
• 1 head garlic
• 2 shallots, sliced
• 2 sprigs thyme
• 4 cups vegetable or chicken broth
• 1/2 cup cream or coconut milk
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Spread half the mushrooms, shallots, garlic, and thyme on a baking sheet. Drizzle with olive oil.
3. Roast 20 minutes, until golden.
4. Move roasted mix to a pot. Add broth, salt, and pepper.
5. Simmer 10 minutes.
6. Blend until smooth.
7. Stir in cream or coconut milk, warm through.

More ideas here: Roasted Mushroom Soup with Shallots and Thyme.

4) Cream of Mushroom Soup with Sherry

Cream of mushroom soup with sherry just feels fancy, but it’s not hard. The sherry gives a little sweetness that plays nice with the mushrooms.

Start by cooking mushrooms in butter until soft. Add flour to make a thick base. Pour in chicken broth and a splash of sherry.

Finish with cream for a smooth, silky texture. Use a mix of mushrooms—cremini or wild ones soaked in sherry are great.

Ingredients

• 1 pound fresh mushrooms, sliced
• ¼ cup butter
• ¼ cup all-purpose flour
• 3 cups chicken broth
• ½ cup dry sherry
• ½ cup heavy cream

Cooking Instructions

1. Melt butter in a pot over medium.
2. Add mushrooms, cook until soft.
3. Stir in flour to coat mushrooms.
4. Slowly whisk in chicken broth.
5. Add sherry, bring to a simmer.
6. Stir in cream, heat gently (don’t boil).
7. Add salt and pepper.

5) Mushroom Soup with Nutmeg

Nutmeg and mushrooms? It works—trust me. Nutmeg brings a warm, subtle note that just fits with earthy mushrooms.

Sauté mushrooms with garlic and onions. Add broth, simmer a bit. Stir in cream or milk for richness, then sprinkle in a little nutmeg.

It’s a small touch, but it makes the soup feel extra cozy. Great for chilly evenings or when you just want something soothing.

Ingredients

• 2 cups fresh mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup cream or evaporated milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil or butter

Cooking Instructions

1. Heat oil or butter in a pot over medium.
2. Add onions and garlic, sauté until soft.
3. Stir in mushrooms, cook until tender.
4. Pour in broth, bring to a boil, then simmer 10 minutes.
5. Add cream or evaporated milk, stir well.
6. Season with nutmeg, salt, and pepper. Heat gently.
7. Serve warm.

6) Crimini and Button Mushroom Blend Soup

Mixing crimini and button mushrooms gives your soup more depth. Crimini have a deeper, earthier flavor, while button mushrooms keep things light. Together, they make a balanced, rich broth.

Start by sautéing onions and garlic in butter or olive oil. Add the mushrooms, cook until they release their moisture. Simmer with broth to let the flavors come together.

You can blend all or just part of the soup for creaminess without needing cream. Tweak it to your taste.

Ingredients:

• 1 lb crimini mushrooms, sliced
• 1 lb white button mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 tablespoons butter or olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Heat butter or oil in a large pot over medium.
2. Add onions and garlic, cook until soft (3-4 minutes).
3. Add mushrooms, cook until browned and liquid comes out (about 8 minutes).
4. Pour in broth, bring to a simmer.
5. Cook 15-20 minutes, stirring now and then.
6. Use an immersion blender to blend as much as you want.
7. Salt and pepper to taste. Serve warm.

Dig into this blend with an easy mushroom soup recipe.

7) Butter-Caramelized Mushroom Soup

If you want deep, rich flavor, caramelize your mushrooms in butter. Melt butter in a pan, add mushrooms, and cook them slowly until they’re golden and smell amazing.

Add onions and garlic, cook until soft. Pour in broth, let it simmer. Blend the soup until it’s smooth and creamy.

A splash of cream makes it extra luscious, but you don’t have to. Salt, pepper, and fresh thyme finish it off.

Ingredients

• 4 tablespoons butter
• 1 pound mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup cream (optional)
• Salt and pepper
• 1 teaspoon fresh thyme

Cooking Instructions

1. Melt butter in a large pan over medium.
2. Add mushrooms, cook 10-15 minutes until browned.
3. Add onion and garlic, cook 5 more minutes.
4. Pour in broth, simmer 15 minutes.
5. Puree with a blender until smooth.
6. Stir in cream if you want, season with salt, pepper, and thyme.
7. Serve hot.

Check out this butter-caramelized mushroom soup recipe for more inspiration.

8) Quick and Easy Creamy Mushroom Soup

Making creamy mushroom soup doesn’t have to take forever. Just cook sliced mushrooms in butter or oil until they’re golden and have let go of their moisture.

Give it about 12 minutes. Toss in onions and garlic, and let them get soft.

Sprinkle in a little flour for thickening. Pour in broth and cream gradually, stirring as you go.

Let the soup bubble gently so it thickens and the flavors come together. If you want it smoother, blend part of the soup.

Season with salt and pepper. That’s it—warm, creamy soup with hardly any hassle.

Ingredients

• 24 oz sliced mushrooms
• 3 tbsp

9) Vegan Mushroom Soup with Coconut Milk

Coconut milk makes this vegan mushroom soup rich and creamy, even though there’s no dairy. The coconut flavor stays in the background, letting the mushrooms shine.

You can whip this up in about 20 minutes. It’s one of those soups that feels cozy but doesn’t take much effort.

Savory herbs mix with the slight sweetness from coconut milk. If you’re after a dairy-free, gluten-free meal that still tastes good, this one’s worth a try.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cups cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup coconut milk (full fat)
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic; cook until soft.
3. Stir in mushrooms and thyme; cook until mushrooms release liquid.
4. Pour in vegetable broth; bring to a simmer.
5. Add coconut milk and stir well.
6. Cook for 5 more minutes, then season with salt and pepper.
7. Serve warm.

10) Mushroom Soup with Fresh Thyme

Here’s a mushroom soup that feels extra cozy, thanks to fresh thyme and a creamy finish. Start by sautéing mushrooms, garlic, and onions in butter until they’re soft and smell amazing.

Add broth and thyme, and let everything simmer so the flavors really come out. For that creamy touch, stir in cream or crème fraîche at the end.

Fresh thyme adds a gentle, earthy note that makes the soup special. It’s especially nice on a chilly day.

Ingredients

• 1/4 cup unsalted butter
• 1 cup sliced mushrooms (such as cremini or shiitake)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1-2 teaspoons fresh thyme leaves
• 1/2 cup heavy cream or crème fraîche
• Salt and pepper to taste

Cooking Instructions

1. Melt some butter in a pot over medium heat.

2. Toss in mushrooms, chopped onion, and garlic. Cook everything until it’s soft—usually takes about 5 to 7 minutes.

3. Pour in the broth. Add a bit of thyme, and let it all simmer for 15 minutes.

4. If you like your soup smooth, blend it up. Or just leave it chunky—totally up to you.

5. Stir in the cream and heat it gently. Just make sure it doesn’t boil.

6. Add salt and pepper to taste. Serve it warm, and maybe enjoy with some crusty bread.

You can check out a similar recipe with fresh thyme here.