What mushrooms are best for Mushroom Soup?

Cremini (baby bella) and white button mushrooms work well, but a mix with shiitake, oyster, or porcini adds depth and richness. Using a variety creates the best flavor.

Can you make Mushroom Soup without cream?

Yes! For a dairy-free version, use coconut milk or cashew cream. You’ll still get a creamy texture without dairy. For a lighter option, simply skip the cream and enjoy the earthy mushroom flavor on its own.

Can Mushroom Soup be frozen?

Absolutely. It freezes well for up to 2 months. For best results, freeze before adding cream. Stir in cream after reheating to keep the texture velvety.

How do you thicken Mushroom Soup naturally?

Blending the soup until smooth naturally thickens it. For an extra creamy result without cream, add a diced potato while simmering — it blends into the soup and gives it body.

Mushroom Soup – 7 Easy Steps to Make at Home

Mushroom Soup

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Rich, earthy, and creamy, this Mushroom Soup is a cozy bowl of comfort perfect for chilly evenings or elegant holiday meals. Made with fresh mushrooms, herbs, and a touch of cream, it’s easy to prepare and full of nourishing flavor.

Author: Dana
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup, Fall Recipes, Vegetarian
Method: Stovetop
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

1 pound mixed mushrooms (cremini, shiitake, or oyster), cleaned and sliced
2 tablespoons butter or olive oil
1 onion, chopped
2 garlic cloves, minced
½ cup white wine (optional)
4 cups vegetable or chicken broth
1 sprig fresh thyme
1 bay leaf
½ cup heavy cream or coconut milk
Pinch of nutmeg
Salt and pepper, to taste
Optional garnishes: sautéed mushrooms, cream swirl, chopped parsley, croutons

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Instructions

In a large pot, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
Add sliced mushrooms and cook until golden and reduced, 8–10 minutes.
Deglaze with white wine (if using), scraping up any browned bits.
Add broth, thyme, and bay leaf. Simmer for 15 minutes.
Remove herbs, then blend soup until smooth with an immersion blender (or blend in batches).
Stir in cream, season with salt, pepper, and nutmeg. Simmer 2–3 more minutes.
Serve hot with desired garnishes like sautéed mushrooms, cream, or herbs.

Notes

For a dairy-free version, use coconut milk or cashew cream. To thicken naturally, add a diced potato with the broth. This soup freezes well—freeze before adding cream and stir it in when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 5g
Sodium: 600mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 5g
Cholesterol: 25mg

Find it online: https://www.cozyfamilyrecipes.com/mushroom-soup/