Quick and Easy Creamy Mushroom Soup is the kind of comfort food you can make on a busy weekday evening yet serve when guests drop by unannounced. This soup delivers rich flavor, silky texture, and earthy depth—all without hours of simmering or fuss. In about 30–40 minutes, you’ll have a velvety bowl of mushroom goodness that warms you from the inside out. It’s perfect as a light lunch, cozy dinner starter, or even a simple solo craving. Let’s dive in.
Why You’ll Love This Recipe
Speed without compromise: It’s genuinely “quick and easy” — you’ll sauté, simmer, and blend without long waits.
Deep, meaty mushroom flavor: A diverse mix of mushrooms (cremini, shiitake, button, portobello) builds layers of umami.
Creamy texture without heavy cream: Using milk plus stock (or water) and the natural release from mushrooms keeps it lighter.
Elegant presentation: Garnished with fresh herbs and a drizzle of olive oil, it feels fancy but is totally achievable.
Flexible & forgiving: Swap mushrooms, use wine or sherry or omit it, make it vegetarian, or adjust consistency as you like.
Ingredients
Here’s the updated list in blog-friendly style:
4 tablespoons (50 g) unsalted butter
2 pounds (≈1 kg) mixed mushrooms — button, cremini, portobello, shiitake, etc., sliced
Kosher salt, freshly ground black pepper to taste
1 medium onion (≈225 g), finely chopped
4 cloves garlic, minced
2 tablespoons (≈45 g) all‑purpose flour
1 cup (235 ml) dry sherry or a dry white wine
1 cup (235 ml) milk (whole or 2% is fine)
5 cups (1.2 L) low‑sodium chicken stock (or water if needed)
2 bay leaves
2 sprigs fresh thyme
Squeeze of lemon juice (optional, for brightness)
Minced fresh herbs (parsley, chervil, tarragon, chives, etc.) for garnish
Extra‑virgin olive oil, for drizzling
Step‑by‑Step: How to Make Quick and Easy Creamy Mushroom Soup
Melt butter & sauté mushrooms
In a large saucepan or Dutch oven over medium‑high heat, melt the butter. Add the sliced mushrooms and immediately season with salt and pepper. Stir frequently and sauté until the mushrooms release their moisture and then brown nicely—about 12 minutes total. You want good caramelization and for most of the liquid to evaporate.Add onion and soft‑cook
Stir in the chopped onion. Cook about 3 minutes, stirring occasionally, until the onion softens and becomes translucent (but don’t let it burn).Add garlic & flour
Add the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle in the flour and stir thoroughly, coating the vegetables to make a roux‑like base.Deglaze with sherry or wine
Pour in the dry sherry or white wine. Increase heat slightly so it bubbles. Let it cook until reduced by roughly half, scraping up the browned bits from the bottom of the pan with a spatula or spoon.Add liquids, herbs & simmer
Pour in the milk and the stock (or water). Add the bay leaves and thyme sprigs. Stir to combine, bring to a bare simmer (not a boil), and let it cook gently for 20 minutes to allow flavors to meld.Remove herbs & blend
Use tongs or a slotted spoon to fish out the bay leaves and thyme sprigs. Then blend the soup—ideally with an immersion blender right in the pot, or carefully in batches using a countertop blender. Aim for a smooth, silky consistency (or leave a bit of texture if you like some mushroom bits).Finish & season
Taste and adjust with salt and fresh ground pepper. If you want brightness, squeeze in a little fresh lemon juice (a teaspoon or so). That last touch can elevate the overall flavor.Serve with garnishes
Ladle into bowls and sprinkle with the minced fresh herbs. Finish with a light drizzle of extra‑virgin olive oil for shine and richness.
Helpful Tips
Dry your mushrooms well: After washing or wiping them, pat mushrooms dry. Too much residual moisture leads to soggy steaming instead of browning.
Don’t crowd the pan: If too many mushrooms are added at once, they’ll steam rather than brown. Work in batches if needed.
Use a mix for depth: Combining mild and more intensely flavored mushrooms (e.g. cremini + shiitake) gives complexity.
Adjust thickness: For a thinner soup, add extra stock or water. For a thicker result, use a bit more flour or reduce the soup further.
Blending caution: If using a countertop blender, let soup cool slightly or vent the lid so steam doesn’t build and cause splashing.
Make it vegetarian: Substitute vegetable stock for chicken stock.
Make ahead: You can prepare and cool the soup, then refrigerate. Rewarm gently while stirring before serving.
Substitutions and Variations
Mushroom swap: Use only cremini, baby portobello, or oyster mushrooms if desired.
Cream alternative: For a richer version, use half milk + half cream, or full cream if you don’t mind extra richness.
Wine-free version: Omit the sherry/wine and substitute with extra stock (just stir in immediately after the flour).
Vegan version: Replace butter with olive oil or vegan butter, and use plant‑based milk and vegetable stock.
Add-ins: Stir in a splash of truffle oil, a bit of white miso (for more umami), or even cooked diced potatoes for heft.
Garnish variations: Crispy mushroom chips, toasted pine nuts, or a swirl of crème fraîche add elegance.
Storage Instructions
Refrigerator: Store cooled soup in an airtight container for up to 3–4 days. When reheating, do it gently on the stovetop over low to medium heat, stirring occasionally. If it thickens too much, thin with a bit of stock or milk.
Freezer: While cream‑based soups don’t always freeze well, this recipe (with milk, not heavy cream) can be frozen for up to 2 months. Thaw overnight in the fridge, then reheat slowly and stir well. You may need to re‑blend or adjust liquid.
Separate garnishes: Always store garnish herbs, olive oil drizzle, or any delicate toppings separately until serving to preserve their flavor and appearance.
Nutritional Information
Here’s an approximate breakdown per serving (assuming about 6 servings total):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~180–220 kcal |
| Protein | ~5–7 g |
| Fat | ~10–14 g (depending on butter/milk) |
| Carbohydrates | ~12–15 g |
| Fiber | ~2–3 g |
| Sodium | Depends heavily on stock used; low if low-sodium stock |
| Vitamins & Minerals | Source of B vitamins, potassium, antioxidants from mushrooms |
Serving Suggestions
Bread & toast: Serve with crusty bread, garlic toast, or sourdough for dipping.
Salad pairing: A crisp green salad (e.g., arugula with lemon vinaigrette) is a nice contrast to the creamy soup.
Protein side: Grilled chicken, seared scallops, or sautéed shrimp can complement and turn this into a fuller meal.
Garnish flair: Add a swirl of crème fraîche, a sprinkle of shaved Parmesan, or mushroom crisps (thin slices baked until crisp).
Seasonal touch: In autumn, serve with a side of roasted root vegetables to lean into the cozy vibes.
Frequently Asked Questions About Quick and Easy Creamy Mushroom Soup
1. Is it okay to use canned mushrooms in place of fresh ones?
Yes, you can use canned mushrooms, but they won’t deliver the same rich flavor or texture as fresh ones. Canned mushrooms are pre-cooked and lack the earthy depth and browning potential of fresh varieties. If using them, be sure to drain, rinse, and dry thoroughly before sautéing to help develop more flavor.
2. My soup is grainy or lumpy—what went wrong?
A few possibilities: (a) The flour wasn’t mixed well before blending; (b) blending was too vigorous or not long enough; (c) you added cold milk directly to a very hot soup. To fix, re-blend more slowly, strain through a fine sieve, or add a splash of warm stock and blend again.
3. How can I make this richer or lighter?
For richness, add heavy cream or crème fraîche (replace part of the milk). Or finish with butter or truffle oil. To lighten it, use low‑fat milk or reduce the butter, and dilute slightly with stock or water.
4. Can I cook this in an Instant Pot or pressure cooker?
Yes – sauté the mushrooms, onion, and garlic (in “Sauté” mode), then add flour, wine, milk, stock, herbs, and pressure cook on low (or manual) for ~8 minutes. Release naturally or quick release carefully, then blend.
5. Is it safe to freeze this soup?
As mentioned earlier, yes, but with caution. The milk-based component may slightly separate on thawing. Re-blend or whisk while reheating to restore smooth texture. Freeze in portions for easier reheating.
Conclusion
Quick and Easy Creamy Mushroom Soup is one of those magical recipes that delivers cozy, deep flavor without requiring hours of work. I adore how the mushrooms caramelize, the wine adds nuance, and the blending yields a velvet finish. From weeknight dinners to impromptu hosting, this recipe is one you’ll want in regular rotation. Thank you so much for trying it—and for being part of this food‑loving community. I hope it brings comfort, warmth, and lots of flavor to your table. Enjoy every spoonful!
Print
Quick and Easy Creamy Mushroom Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A rich, creamy mushroom soup made fast—full of deep umami flavor, blended smooth, and perfect for any day of the week.
Ingredients
4 tbsp unsalted butter (50 g)
2 lbs mixed mushrooms (1 kg), sliced
Salt and pepper, to taste
1 medium onion (225 g), finely chopped
4 garlic cloves, minced
2 tbsp flour (45 g)
1 cup dry sherry or white wine (235 ml)
1 cup milk (235 ml)
5 cups low-sodium chicken stock or water (1.2 L)
2 bay leaves
2 fresh thyme sprigs
Squeeze of lemon juice (optional)
Minced fresh herbs for garnish
Drizzle of extra-virgin olive oil
Instructions
Melt butter & sauté mushrooms
In a large saucepan or Dutch oven over medium‑high heat, melt the butter. Add the sliced mushrooms and immediately season with salt and pepper. Stir frequently and sauté until the mushrooms release their moisture and then brown nicely—about 12 minutes total. You want good caramelization and for most of the liquid to evaporate.Add onion and soft‑cook
Stir in the chopped onion. Cook about 3 minutes, stirring occasionally, until the onion softens and becomes translucent (but don’t let it burn).Add garlic & flour
Add the minced garlic and cook for about 30 seconds until fragrant. Then sprinkle in the flour and stir thoroughly, coating the vegetables to make a roux‑like base.Deglaze with sherry or wine
Pour in the dry sherry or white wine. Increase heat slightly so it bubbles. Let it cook until reduced by roughly half, scraping up the browned bits from the bottom of the pan with a spatula or spoon.Add liquids, herbs & simmer
Pour in the milk and the stock (or water). Add the bay leaves and thyme sprigs. Stir to combine, bring to a bare simmer (not a boil), and let it cook gently for 20 minutes to allow flavors to meld.Remove herbs & blend
Use tongs or a slotted spoon to fish out the bay leaves and thyme sprigs. Then blend the soup—ideally with an immersion blender right in the pot, or carefully in batches using a countertop blender. Aim for a smooth, silky consistency (or leave a bit of texture if you like some mushroom bits).Finish & season
Taste and adjust with salt and fresh ground pepper. If you want brightness, squeeze in a little fresh lemon juice (a teaspoon or so). That last touch can elevate the overall flavor.Serve with garnishes
Ladle into bowls and sprinkle with the minced fresh herbs. Finish with a light drizzle of extra‑virgin olive oil for shine and richness.
Notes
Use a mix of mushrooms for best flavor
For a vegan version: use plant-based milk, oil, and veg stock
Add truffle oil or crème fraîche for richness
Blend partially for a chunkier texture
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: ~200 kcal
- Sugar: ~5 g
- Carbohydrates: ~15 g
- Protein: ~6 g