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Creamy mushroom soup is rich, flavorful, and full of umami from the mushrooms. This soup makes a wonderful first course, or add some chicken and pasta for a more filling meal.
I don’t know about you, but I’m still really into soup season over here.
Living in Ohio, I start craving soups the minute the weather turns chilly in the fall and don’t stop making them until March, when I am totally sick of winter and can’t wait for spring weather again.
Most of my soup recipes are pretty filling, making them a definite dinner or filling lunch. But every once in a while I make one – like my butternut squash soup – that also works great as a first course at a dinner party or even a side dish.
This creamy mushroom soup is totally one of those recipes. Serve it as an appetizer/first course, make it as a side dish alongside a grilled cheese or pressed Italian sandwiches, or bulk it up with extra protein for a hearty dinner.
Rich and creamy mushroom soup
My apologies to anyone who is strongly anti-mushroom, because this recipe is definitely for the mushroom lovers.
This creamy mushroom soup has sautéed baby portabella (aka cremini) mushrooms in a rich, creamy broth. The soup has a luscious texture from the cream, tanginess from the sour cream, savory flavor from the spices and Worcestershire sauce, and a ton of umami from the mushrooms.
It’s also pretty versatile! You can serve it as-is with big bites of mushrooms or puree it for a smooth texture. It’s also delicious with added rotisserie chicken for some extra protein.
How to make this creamy mushroom soup
This mushroom soup recipe takes a little bit of time to make, but all of the steps are easy!
Ingredients you’ll need
To make this recipe, you will need:
- 4 tablespoons salted butter
- 1 medium sweet onion (diced)
- 2 10-ounce packages baby portabella mushrooms (cleaned and sliced)
- 1 teaspoon kosher salt
- 2 cloves minced garlic
- 2 teaspoons sweet paprika
- 2 ½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried dill
- 1 cup half and half
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon fresh lemon juice
- additional salt ground black pepper to taste
Obviously the star of this show is the mushrooms. I like using baby portabellas, aka cremini mushrooms, for this. They’re easy to find at most grocery stores and have a good flavor and texture.
If you happen to have other mushroom varieties available to you, feel free to swap them in! You will need 20 ounces total.
Make sure the mushrooms are cleaned and sliced. You could also cut them into quarters or sixths if you prefer.
Half-and-half and sour cream give this soup it’s rich, creamy texture and flavor. Half-and-half is a mixture of heavy cream and milk; if you can’t find it where you live, you can use 1/2 cup cream and 1/2 cup whole milk instead.
If you need this soup to be vegetarian, make sure you use vegetable stock in place of the chicken stock and use vegan Worcestershire sauce.
Making this soup
Heat the butter in a large dutch oven or heavy-bottomed soup pot over medium heat. Add the onions and cook until softened, stirring often. This will take about 5 minutes.
Add the mushrooms and the salt and continue cooking for another 8-10 minutes. The mushrooms will have reduced in volume and will be golden in spots.
Add the garlic and paprika and cook for 1 more minute, stirring constantly.
Stir in the chicken stock, Worcestershire sauce, and dill. Reduce the heat to low and cover the pot. Allow the soup to simmer for 15 minutes.
While the soup simmers, whisk together the half and half and the flour. After 15 minutes, stir this mixture into the pot until fully incorporated.
Cover again and simmer on low for another 15 minutes, stirring occasionally.
Lastly, stir in the sour cream, parsley, and lemon juice. Taste and season with additional salt and pepper as needed. Once the sour cream has combined and heated through, remove from the heat and serve the mushroom soup immediately with buttermilk drop biscuits, garlic knots, or 7UP biscuits.
Recipe substitutions and variations
- To make this more filling, add shredded chicken and cooked pasta or gnocchi before serving.
- Half-and-half is commonly found in the US and is a mixture of cream and milk. If you can’t find it where you live, use 1/2 cup of cream and 1/2 cup of whole milk instead.
- If you need this creamy mushroom soup to be vegetarian, make sure you swap in vegetable stock for the chicken stock and use vegan Worcestershire sauce.
- For those that love the flavor of mushrooms but not the texture, you can puree the finished soup if desired.
Creamy Mushroom Soup
Equipment
Ingredients
- 4 tablespoons salted butter
- 1 medium sweet onion diced
- 20 ounces baby portabella mushrooms cleaned and sliced or cut into wedges
- 1 teaspoon kosher salt
- 2 cloves garlic minced
- 2 teaspoons sweet paprika
- 2 ½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried dill
- 1 cup half and half
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon fresh lemon juice
- additional salt and black pepper to taste
Instructions
- In a large Dutch oven over medium heat, melt the butter. Add onions, stirring frequently until softened, about 5 minutes. Add mushrooms and salt and continue cooking for an additional 8-10 minutes. Add in the garlic and paprika and cook, stirring constantly for 1 minute.
- Stir in chicken stock, Worcestershire sauce, and dill; reduce heat to low, cover, and simmer for 15 minutes.
- In a medium bowl, whisk together the half and half and flour. Stir the mixture into the soup until fully incorporated. Cover and simmer on low for 15 additional minutes, stirring occasionally.
- Add sour cream, parsley, lemon juice; stir to combine and heat through. Taste and season with additional salt and ground black pepper as needed. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
