There’s nothing quite like a warm bowl of mushroom soup on a cozy evening. It’s earthy, savory, and deeply comforting — yet this version skips the heavy cream entirely. Instead, a simple milk and cornstarch slurry creates that silky texture we all love, keeping the soup rich without feeling too heavy.
With a mix of cremini, portobello, and shiitake mushrooms, plus garlic and thyme for depth, this easy creamy mushroom soup delivers big flavor with simple ingredients. It’s perfect as a starter, a light dinner, or paired with crusty bread for dipping.
Why You’ll Love This Recipe
Creamy texture without heavy cream
Deep, earthy mushroom flavor
Simple, wholesome ingredients
Perfect for meal prep
Easily adaptable for vegetarian diets
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms (cremini, portobello, shiitake), stemmed and sliced (1 kg)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh chives, finely chopped, for garnish
Let’s Get Started
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
Add the sliced mushrooms to the pot. Cook for 12–15 minutes, stirring occasionally, until they release their moisture and begin to brown. Allowing them to caramelize slightly builds deeper flavor.
Stir in the minced garlic and dried thyme. Cook for about 1 minute until fragrant, being careful not to let the garlic burn.
Season generously with kosher salt and freshly ground black pepper. Add the chicken stock or vegetable broth along with the bay leaves.
Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes to allow the flavors to meld and the broth to slightly reduce.
In a small bowl, whisk together the milk and cornstarch until completely smooth. This prevents lumps and ensures a velvety finish.
Slowly pour the milk mixture into the simmering soup while stirring continuously. Cook for 3–5 minutes until the soup thickens and develops a creamy consistency.
Remove the bay leaves. For a smoother texture, blend part or all of the soup using an immersion blender. Leave some mushroom pieces intact for added texture if desired.
Taste and adjust seasoning as needed. Ladle into bowls, drizzle lightly with extra olive oil, and garnish with fresh chives before serving.
Servings and Pairing
This recipe serves 4–6 people. Serve with warm sourdough bread, grilled cheese sandwiches, or a crisp green salad for a balanced meal. It also makes a beautiful first course for a dinner party.
Variations
Use only cremini mushrooms for a budget-friendly option.
Add a splash of dry white wine after sautéing the mushrooms for added depth.
Stir in a handful of spinach before serving.
Substitute oat or almond milk for a dairy-free version.
Blend completely for a smooth, velvety soup.
Storage Tips
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally.
Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, stirring well to maintain texture.
FAQs
Can I use just one type of mushroom?
Yes, but using a mix creates more complex flavor. Cremini mushrooms work especially well on their own.
Why isn’t my soup thickening?
Ensure the cornstarch is fully dissolved in the milk before adding it. Let the soup simmer a few minutes after adding the slurry so it activates.
Can I skip blending?
Absolutely. The soup is delicious with a chunkier texture.
Is this soup gluten-free?
Yes, as long as your broth is gluten-free, this recipe contains no flour.
Final Thoughts
This Easy Creamy Mushroom Soup proves you don’t need heavy cream to create a rich, satisfying bowl of comfort. With caramelized mushrooms, fragrant thyme, and a silky finish, it’s a simple recipe you’ll want to make again and again.
Print
Easy Creamy Mushroom Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
This Easy Creamy Mushroom Soup is full of deep mushroom flavor and a silky texture — all without heavy cream. A simple milk and cornstarch slurry creates richness while keeping the soup light and comforting.
Ingredients
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms (cremini, portobello, shiitake), stemmed and sliced (1 kg)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh chives, finely chopped, for garnish
Instructions
- Heat olive oil in large pot; sauté onion 5–7 minutes until soft.
- Add mushrooms; cook 12–15 minutes until browned and moisture evaporates.
- Stir in garlic and thyme; cook 1 minute.
- Season with salt and pepper. Add broth and bay leaves.
- Bring to boil, then simmer 15–20 minutes.
- Whisk milk and cornstarch until smooth; stir into soup.
- Simmer 3–5 minutes until thickened.
- Remove bay leaves and blend to desired consistency.
- Garnish with chives and drizzle of olive oil before serving.
Notes
- Let mushrooms brown properly for deeper flavor.
- Stir constantly when adding the cornstarch mixture to avoid lumps.
- Adjust thickness by adding a splash of broth if needed.
- Taste and adjust seasoning after blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American