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Delicious, creamy and luscious homemade Creamy Mushroom Soup from Scratch. Easy. No need to rely on canned soups. Great cold weather food!
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5 from 1 vote

Homemade Creamy Mushroom Soup

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Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: creamy mushroom soup
Servings: 8
Calories: 220kcal
Author: Loaves and Dishes


  • 4 large cloves garlic - finely chopped
  • 1 large shallot or 2 small - finely chopped
  • 2 8 oz packages of button mushrooms - washed and stems taken off
  • 1 8 oz package of cremini mushrooms - washed and stems taken off
  • 1 tbs truffle oil
  • 1 thumb size bundle of fresh thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 ½ tsp lemon juice
  • Truffle oil and croutons for garnish


  • Saute garlic and shallots) over medium heat on stovetop in a dutch oven until translucent. Add the mushrooms,truffle oil and the thyme bundle to the pan and add 1 tsp of salt and 1 tsp pepper and continue to saute by stirring occasionally until the water is released from the mushrooms (about 10 minutes). (You’ll see that after the mushrooms cook for a while - all at once the pan looks like you put about ½ cup of water in there and the the mushrooms kind of wilt and shrink up).
  • Add chicken broth, heavy cream and lemon juice all at once. Taste and add more salt and pepper if needed. Heat over medium heat until foamy and bubbly throughout while stirring continuously. Remove the thyme bundle once the soup is heated through.
  • Remove about half of the liquid and reserve. Using a emersion blender blend the rest of the soup until it is a creamy and smooth consistency. Add the reserved liquid back in and heat till heated through again. Serve immediately - garnish with truffle oil and croutons if desired.


Always use several different varieties of mushrooms for this soup to come out perfectly.


Calories: 220kcal