Homemade Mushroom Soup Recipe

A Comforting Bowl of Mushroom Goodness

There’s something incredibly satisfying about a bowl of homemade mushroom soup. It’s earthy, creamy, and comforting in a way that feels like you’re wrapping yourself in a warm blanket. This version of mushroom soup is vegetarian, hearty, and full of deep umami flavor thanks to a combination of fresh cremini mushrooms and dried shiitake mushrooms. A touch of soy sauce adds depth, and a splash of milk finishes it off with a velvety texture.

Jump to:

• A Comforting Bowl of Mushroom Goodness
• Why You’ll Love This Homemade Mushroom Soup
• Ingredients You’ll Need
• How to Make Homemade Mushroom Soup
• Tips and Tricks for the Best Mushroom Soup
• What to Serve with Mushroom Soup
• How to Store and Reheat Mushroom Soup
• Frequently Asked Questions
• More Cozy Soup Recipes You’ll Love
• Stay Connected and Save for Later
• Mushroom Soup

This isn’t the kind of soup that comes from a can. It’s a recipe that feels intentional, nourishing, and real. Whether you’re serving it on a rainy day, pairing it with a grilled cheese sandwich, or looking for something soothing when you’re under the weather, this homemade mushroom soup fits the moment perfectly.

this recipe

Why You’ll Love This Homemade Mushroom Soup

It’s Quick, Easy, and Budget-Friendly

You don’t need fancy ingredients or hours in the kitchen to make this. With about 10 minutes of prep and 40 minutes of cooking, this soup comes together fast and uses affordable staples like onions, broth, and mushrooms.

Rich Mushroom Flavor and Silky Texture

This soup is layered with flavor. Fresh mushrooms provide that classic, mild mushroom taste while dried mushrooms add an earthy, almost meaty background. The result is a soup that tastes far more complex than the effort it takes to make it.

The texture can be adjusted to your liking. Keep it chunky for a rustic feel or blend it smooth if you prefer a silky, refined finish.

Naturally Vegetarian and Easily Adaptable

This soup is already vegetarian, but it’s easy to make vegan or gluten-free. Use plant-based milk, gluten-free flour, or tamari instead of soy sauce if needed. It’s customizable for all types of dietary needs.

Ingredients You’ll Need

Full Ingredient List

• 2 cups finely chopped fresh cremini or button mushrooms
• ⅓ cup dried shiitake mushrooms
• 2 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• ½ teaspoon dried thyme
• 1 tablespoon soy sauce
• 2 cups vegetable broth
• 1 bay leaf
• 1 tablespoon flour dissolved in 1 tablespoon cool water
• 1 cup milk (any kind you prefer)
• Salt and freshly ground black pepper, to taste
• Optional garnish: sautéed mushroom slices and fresh thyme

Notes on Ingredient Quality

Fresh mushrooms are essential here. Cremini and button mushrooms both work beautifully, but avoid pre-sliced mushrooms as they tend to be less fresh. For the dried mushrooms, shiitake are ideal for their intense flavor, but mixed wild dried mushrooms also work great.

Use high-quality vegetable broth. If you’re using store-bought, try to find a low-sodium option so you can control the saltiness. Homemade broth will take this soup to the next level.

Substitutions You Can Use

• Mushrooms: Portobello or white mushrooms can be used in place of cremini.
• Milk: Whole milk makes it rich, but almond, soy, oat, or coconut milk are great dairy-free options.
• Soy Sauce: Tamari or Bragg’s Liquid Aminos are perfect substitutes, especially if you want a gluten-free version.
• Flour: Swap with gluten-free flour, cornstarch, or arrowroot if needed.

How to Make Homemade Mushroom Soup

Step-by-Step Instructions

1. Chop the Mushrooms
   Roughly chop the fresh mushrooms, then pulse them in a food processor until finely chopped. Do the same with the dried mushrooms. This helps build a uniform texture in the soup.
2. Cook the Onions
   In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add chopped onion and sauté for about 15 minutes, until the onion is soft and golden brown. Stir occasionally to prevent sticking.
3. Add Mushrooms and Herbs
   Stir in the chopped fresh mushrooms, thyme, and soy sauce. Cook for 5 to 10 minutes, or until the mushrooms release their moisture and it mostly evaporates.
4. Add Broth and Simmer
   Pour in the vegetable broth, add the bay leaf, and stir in the finely chopped dried mushrooms. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
5. Thicken the Soup
   Mix the flour and water in a small jar or cup, then stir it into the soup along with the remaining tablespoon of olive oil. Simmer until it thickens, about 3 to 5 minutes.
6. Add Milk and Final Touches
   Stir in the milk and let the soup heat gently for another 5 to 10 minutes. Don’t let it boil. Remove the bay leaf, season with salt and pepper to taste.
7. Garnish and Serve
   Spoon into bowls and top with sautéed mushrooms and fresh thyme if desired.

Tips and Tricks for the Best Mushroom Soup

Best Practices

• Chop mushrooms in small batches to get an even size and better texture.
• Saute the onions slowly to bring out their natural sweetness and deepen the flavor.
• Don’t rush the mushroom cooking step. Let the moisture fully evaporate to concentrate the taste.

Avoid These Common Mistakes

• Adding milk too early. This can cause curdling. Always add milk at the end and keep the heat low.
• Using too much salt before tasting. Some broths and soy sauces are salty, so taste before adding.
• Skipping the dried mushrooms. They really bring the umami flavor that makes this soup shine.

Time-Saving Tips

• Use pre-chopped onions or frozen onions to save time.
• Pulse mushrooms in a food processor instead of chopping by hand.
• Make a double batch and freeze half for a quick meal later.

What to Serve with Mushroom Soup

Great Side Pairings

• Grilled cheese sandwiches are a classic and always a hit. Try a sourdough or rye with sharp cheddar.
• Gruyere herb biscuits offer a buttery, cheesy bite that pairs perfectly with the soup.
• Garlic bread made in a bread machine is an easy and flavorful side.

How to Present the Dish

• Use wide, shallow bowls and top with a swirl of cream or extra olive oil.
• Add a few sautéed mushroom slices on top for a professional look.
• Garnish with fresh thyme or cracked black pepper for a finishing touch.

Beverage Suggestions

• A glass of dry white wine like Sauvignon Blanc or Chardonnay works well.
• Light red wines like Pinot Noir also complement the earthy mushrooms.
• For non-alcoholic options, try herbal teas like chamomile or a citrusy lemon balm.

How to Store and Reheat Mushroom Soup

Storing Leftovers

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months. Let the soup cool completely before freezing.

Reheating Tips

• Reheat on the stovetop over low heat, stirring occasionally. Avoid boiling.
• In the microwave, heat in 1-minute intervals and stir between each to heat evenly.
• Add a splash of milk or broth if the soup has thickened too much in storage.

Frequently Asked Questions

Variations and Customizations

Dietary Adaptations

• Use coconut milk for a rich dairy-free version.
• Choose gluten-free flour or cornstarch to make this recipe gluten-free.
• Replace soy sauce with tamari for a soy-free option.

Flavor Twists

• Add a splash of white wine while the mushrooms cook for extra complexity.
• Stir in a tablespoon of miso paste at the end for even more umami.
• Add roasted garlic or caramelized shallots for a flavor boost.

Seasonal Additions

• For a fall version, try adding a handful of roasted butternut squash cubes.
• In winter, serve with a sprinkle of nutmeg or cinnamon for a festive touch.
• Add fresh peas or asparagus tips in spring for color and brightness.

More Cozy Soup Recipes You’ll Love

If you enjoyed this homemade mushroom soup, you’ll definitely want to try these other delicious and comforting soups:

• Amish Old Fashioned Potato Soup
  Creamy, rustic, and filled with tender potatoes. Perfect for chilly nights.
• Irish Colcannon Soup
  A cozy twist on a classic Irish dish, packed with potatoes and cabbage.
• Creamy Roasted Red Pepper Soup
  Sweet, smoky, and smooth, this soup is both vibrant and satisfying.

Stay Connected and Save for Later

If you try this homemade mushroom soup, I’d love to hear how it turned out. Share your photos, tag me, and leave a comment with your thoughts.

Don’t forget to Pin it to your soup board on Pinterest so you can find it again later:
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This soup is the kind of dish that never goes out of season. It’s comforting, wholesome, and filled with flavor. I hope it becomes a regular in your kitchen just like it has in mine.

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