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Creamy mushroom soup garnished with sautéed mushrooms, fresh herbs, and cream swirls.

The Best Creamy Mushroom Soup Recipe

A rich, velvety mushroom soup made with sautéed mushrooms, garlic, and thyme, blended to perfection with milk and garnished with fresh chives. It's the ultimate comfort soup that’s easy, healthy, and deeply flavorful.
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Course: Appetizer, Soup
Cuisine: American, European
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup extra virgin olive oil (plus extra for serving)
  • 1 medium onion, diced
  • 2 pounds mixed mushrooms (cremini, portobello, shiitake), stemmed and sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt (to taste)
  • 0.5 tsp black pepper (to taste)
  • 5 cups chicken stock or vegetable broth
  • 2 bay leaves
  • 1 cup milk (whole milk preferred)
  • 2 tbsp cornstarch
  • fresh chives, finely chopped (for garnish)

Equipment

  • Dutch oven or heavy-bottomed saucepan For even heat distribution.
  • Knife & cutting board For prepping mushrooms and onion.
  • Measuring cups & spoons For accurate measurements.
  • Whisk For mixing the slurry.
  • Immersion or standing blender To blend part of the soup.

Method
 

  1. Finely dice onion and clean/slice mushrooms. This prep ensures even cooking.
  2. Heat olive oil in a Dutch oven over medium-high. Sauté onion and mushrooms 10–15 minutes until softened and liquid evaporates.
  3. Continue cooking until mushrooms brown lightly. Don’t overcrowd the pot — cook in batches if needed.
  4. Add minced garlic, thyme, salt, and pepper. Stir and cook 30 seconds until fragrant.
  5. Pour in stock and add bay leaves. Bring to boil, scraping up any browned bits.
  6. Lower heat and simmer for 10 minutes to develop flavor.
  7. Whisk milk and cornstarch to form a smooth slurry.
  8. Stir slurry into soup and simmer 5 minutes until slightly thickened.
  9. Remove bay leaves and discard.
  10. Blend half the soup until smooth, then stir back into the pot with the rest.
  11. Serve hot, garnished with olive oil and fresh chives.

Notes

For best results, let mushrooms brown fully to develop deep flavor. Use a mix of cremini, shiitake, and oyster mushrooms for complexity. Make it dairy-free with almond or soy milk. Blend partially for a creamy-chunky texture balance.