This Mushroom Soup Recipe is simply the best!! It is rich and creamy, but only using whole milk and a touch of cream. It is full of flavor from herbs, stock, wine and more. You will put this soup on a regular rotation.
Do you love soup during the cooler months? Then try our delicious Chicken Chowder or our Slow Cooker French Onion Soup. Plus you will love our collection of 38 Cozy Soup Recipes. Something for everyone!!
Why I Love This Recipe
- Huge mushroom soup lover
- Easy to make
- Perfect creaminess
- Earthy and hearty
- Perfect for a cool fall night
Helpful Items For This Recipe
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6 Quart Enameled Cast Iron Dutch Oven Pot with Lid, Heavy-Duty
Mushroom Soup Ingredients
If you are a mushroom soup lover, let me convert you to this recipe, as it is simply the best. The list of ingredients may be a little long, but the outcome is perfection. I hope you love it as much as we do!!
Recipe Ingredients
Butter – Use lots of butter and salted to saute the onions and mushrooms to give them a rich, creamy flavor.
Sweet onion – I love using a sweet onion in some recipes. Examples are Vidalia, Walla Walla, Maui, and Texas Sweet onions, or they just might be labeled sweet onions.
Cremini or button mushrooms – Either brown mushrooms or white work, or a combination of both.
Chicken stock – If you would like to make this vegetarian, then simply change this to vegetable stock.
Dry white wine – This adds depth of flavor but also some acidity to cut the richness.
Dried dill, dried thyme, paprika, Worcestershire sauce, Kosher salt – These aromatics give a ton of flavor to the soup.
All-purpose flour – This is used to thicken the soup to a perfect consistency.
Whole milk and heavy cream – Using this combination with a lot more milk than cream gives the soup its perfect balance of creaminess.
Lemon juice – This cuts some of the richness and also highlights the other flavors.
How to Make Mushroom Soup
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sliced mushrooms to the pot and cook, stirring occasionally. Continue cooking unit the onions are softened and almost translucent, do not brown the onions or the mushrooms.
Add the chicken stock, white wine, dill, thyme, paprika, Worcestershire sauce and Kosher salt to the pot.
Stir and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the liquid has reduced by 1/4.
In a small mixing bowl, combine the flour and whole milk, whisking until combined. Add the milk mixture to the pot and continue to cook for another 10 minutes, stirring occasionally, until the soup begins to thicken.
Reduce the heat to low and add the heavy cream and lemon juice. Stir until combined.
Serve warm with a crusty bun or roll.
Enjoy!
Recipe Pro Tips
How to Store Mushroom Soup
Mushroom soup keeps well in the refrigerator for up to 3 days in an airtight container. It can be gently reheated on medium-low on the stove or in the microwave.
Mushroom soup also freezes well again in an airtight container or in zipped freezer bags for up to 3 months.
Recipes using Mushroom Soup
You can use this recipe now when you are asked for canned mushroom soup in a recipe. Simply blend it up and use the required amount. It will concentrate in flavors even more so, being blended.
LOVE MUSHROOMS AND WANT MORE?
We love mushrooms and use them a lot in recipes. Here are some of my favorites.
Best Mushroom Soup Recipe
Video
Ingredients
- 4 tbsp butter
- 1 medium sweet onion chopped
- 1 pound cremini or button mushrooms sliced
- 2 cups chicken stock
- 1/2 cup dry white wine
- 2 tsp dried dill
- 1 tsp dried thyme
- 1 tsp paprika
- 1 1/2 tbsp Worcestershire sauce
- 1 tsp Kosher salt
- 3 tbsp flour
- 1 cup whole milk
- 1/4 cup heavy cream
- ½ tbsp lemon juice
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sliced mushrooms to the pot and cook, stirring occasionally. Continue cooking unit the onions are softened and almost translucent, do not brown the onions or the mushrooms.
- Add the chicken stock, white wine, dill, thyme, paprika, Worcestershire sauce and Kosher salt to the pot.
- Stir and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the liquid has reduced by 1/4.
- In a small mixing bowl, combine the flour and whole milk, whisking until combined. Add the milk mixture to the pot and continue to cook for another 10 minutes, stirring occasionally, until the soup begins to thicken.
- Reduce the heat to low and add the heavy cream and lemon juice. Stir until combined.
- Serve warm with a crusty bun or roll.
- Enjoy!
Comments & Reviews
Catherine Bartlett says
love this recipe, had most of the ingredients in the house, and tastes amazing! will make on repeat!
Tara Noland says
So glad you enjoyed this soup. It is one of my favorites!
Sheryl says
This soup was delicious! We really enjoyed it. I wouldn’t change one thing.
Tara Noland says
Thank you so much! I am so glad you enjoyed it!!