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Creamy Mushroom Soup

Categories Easy Recipes, Gluten Free, Low Carb, Main Course, Soup

I love this creamy mushroom soup! Mushroom soup is completely underrated in my opinion and often flies under the radar when it comes to soups but make no mistake it’s a star among soups and packs so much flavor in every bite.

This recipe can be made with a variety of mushrooms, I love to use cremini or baby bella mushrooms because I love their flavor, however you can also use your favorite mushroom or a blend of different mushrooms.

This creamy mushroom soup is thickened with a corn starch slurry rather than a flour roux. I personally like the smooth texture from corn starch over flour in this recipe. However, if you are a flour roux fan you can make those adjustments to this recipe.

Here is what you need to make this creamy mushroom soup: (full printable recipe is below)

Serves 4

  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 3/4 cup onion – yellow or white – diced
  • 1 tablespoons garlic – minced
  • 32 ounces chicken stock
  • 8 ounces cremini mushrooms/baby bella mushrooms or mushroom or mix of preferred mushrooms – sliced
  • 1 teaspoon rubbed sage
  • 1/2 – 3/4 teaspoons salt – start with 1/2 teaspoon then increase according to taste at the end
  • 1/4 teaspoon black pepper
  • 4 tablespoons cornstarch
  • 1/3 cup cream
  • 1/4 cup milk

Instructions

  1. Add butter, olive oil, onions and garlic to a large pot.
  2. Sauté until onions start to soften then add chicken stock, mushrooms, rubbed sage, salt and black pepper and let the soup simmer for about 10 minutes.
  3. Mix together the cornstarch, cream and milk in a bowl and then whisk into the soup and boil until the soup starts to thicken.
  4. Adjust salt and pepper to taste and enjoy!

Here are a few other soup recipes you may like:

Dill Bacon and Potato Soup
Cabbage Roll Soup
Instant Pot Sausage, Kale and White Bean Soup
Instant Pot Black Bean and Chorizo Soup

Print Recipe
5 from 3 votes

Creamy Mushroom Soup

A creamy and flavorful mushroom soup with hints of sage, garlic and onion.
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, Main Course, Soup
Cuisine: Dinner, main course, Soup
Keyword: 30 minute, Dinner, Mushrooms, Soup, Weeknight Dinner
Servings: 4 people

Ingredients

  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 3/4 cup onion – yellow or white – diced
  • 1 tablespoons garlic – minced
  • 32 ounces chicken stock
  • 8 ounces cremini mushrooms/baby bella mushrooms or mushroom or mix of preferred mushrooms – sliced
  • 1 teaspoon rubbed sage
  • 1/2 – 3/4 teaspoons salt – start with 1/2 teaspoon then increase according to taste at the end
  • 1/4 teaspoon black pepper
  • 4 tablespoons cornstarch
  • 1/3 cup cream
  • 1/4 cup milk

Instructions

  • Add butter, olive oil, onions and garlic to a large pot.
  • Sauté until onions start to soften then add chicken stock, mushrooms, rubbed sage, salt and black pepper and let the soup simmer for about 10 minutes.
  • Mix together the cornstarch, cream and milk in a bowl and then whisk into the soup and boil until the soup starts to thicken.
  • Adjust salt and pepper to taste and enjoy!