One-Pot Creamy Mushroom Soup
When the weather turns cold, I want soup. It’s a thing, people feel satisfied with a big Dutch oven on the stove, chopping a few simple ingredients, and ending up with a homemade meal that makes the whole kitchen smell amazing. This creamy mushroom soup is an easy one to start with!
Everything cooks in one pot, and you do not need a long list of unusual ingredients to make it. Fresh mushrooms, onion, garlic, chicken broth, herbs, and heavy cream come together to make a soup that is rich, creamy, and full of flavor.
I also love that this is not a full afternoon in the kitchen kind of soup. You can get this soup on the table fairly quickly, which makes it a great choice for a weeknight when you want something hot, delicious, and homemade but do not want a sink full of dishes afterward.
Mushrooms are the main ingredient, and they bring so much flavor to the soup. Once they cook down with the onion and garlic, they become tender and savory. The chicken broth gives the soup a flavorful base, while the heavy cream turns everything into a smooth, creamy bowl of comfort.
Even though this soup tastes rich, it is made with real ingredients that offer plenty of nutrition. Mushrooms provide several vitamins and minerals, onions and garlic bring antioxidants and other beneficial compounds, and herbs add plenty of flavor without needing a lot of extra ingredients.
Serve it with a loaf of crusty homemade bread and you have a simple meal that is perfect for a cold afternoon or evening.
Why You’ll Love This Creamy Mushroom Soup
There are a lot of reasons this soup has become one I like making when I want something warm and comforting.
First, it is made in one pot. That means you can cook everything in the same Dutch oven instead of dirtying several pans.
I love that the ingredient list is simple. You do not need a pantry full of specialty ingredients to make a flavorful mushroom soup. Most of what you need can be found at the grocery store, and you may already have several of the ingredients in your kitchen.
The mushrooms provide the main flavor, while the onion and garlic build the base. Chicken broth adds savory flavor, and thyme and oregano bring a little more depth. Finally, heavy cream gives the soup its creamy texture.
Another thing I love about homemade soup is that you know exactly what went into it. There is no need for a can of condensed soup or a list of ingredients you cannot pronounce. You are starting with fresh mushrooms, onions, garlic, herbs, broth, and cream.
As you may know, that is my kind of cooking.
Are Mushrooms Healthy?
Mushrooms are one of my favorite ingredients to add to meals because they are low in calories while providing several important nutrients.
They contain B vitamins, including riboflavin, niacin, and pantothenic acid. These vitamins are involved in energy metabolism and help your body use the food you eat.
Mushrooms also provide selenium, an essential mineral that helps protect cells from oxidative damage and plays a role in normal thyroid function and immune health.
Some varieties of mushrooms also contain vitamin D, particularly mushrooms that have been exposed to ultraviolet light. The amount can vary considerably depending on the type of mushroom and how it was grown or processed, so I would not rely on mushrooms as your only source of vitamin D.
Still, they are a nutritious ingredient to include in your meals.
Mushrooms also contain antioxidants and other compounds that researchers continue to study for their potential health benefits.
Most importantly for this soup, mushrooms bring a lot of flavor without requiring a huge amount of fat or salt to make them taste good.
Choosing Mushrooms for Soup
I usually use regular white button mushrooms or baby bella mushrooms for this soup.
White mushrooms have a mild flavor and are easy to find. Baby bella mushrooms have a deeper, more earthy flavor, so they are a great choice if you want the mushroom flavor to stand out a little more.
You can also use a combination of mushrooms if you have several varieties available.
There is no need to buy expensive specialty mushrooms for this soup, though. A simple package of mushrooms from the grocery store works just fine.
Before cooking, wipe the mushrooms clean and slice them. If they have a lot of dirt on them, you can rinse them quickly and dry them well. You do not want them sitting in water because they can absorb it and become difficult to brown.
The Health Benefits of Onions
Onions might seem like a small part of this recipe, but they do a lot of work.
They provide flavor, natural sweetness, and several nutrients. Onions are part of the allium family, along with garlic, leeks, and shallots, and they contain compounds such as quercetin.
Quercetin is an antioxidant that has been studied for its potential role in supporting overall health.
Onions also contain vitamin C, folate, and potassium, along with fiber. Their natural prebiotic fibers can help support the beneficial bacteria in your digestive system.
Of course, I mostly add onions because they make food taste better.
As they cook in the Dutch oven, they soften and develop a little sweetness. That gives the soup a much better flavor than simply throwing raw onions into the broth.
Don’t Skip the Garlic
Garlic is another ingredient that does more than add flavor.
It contains sulfur compounds that are responsible for much of its distinctive aroma and flavor. One of the compounds most often discussed is allicin, which forms when garlic is chopped or crushed.
Garlic has also been studied for its potential effects on cardiovascular and immune health.
For this soup, I add fresh garlic after the onions and mushrooms have started cooking. A few minutes in the pot takes away the sharp raw flavor and gives the garlic a mellow, savory taste.
Fresh garlic is definitely worth using here.
Why I Add Thyme
Thyme is one of my favorite herbs for mushroom recipes.
It has an earthy flavor that works really well with mushrooms without taking over the entire dish. You do not need a lot of it, either.
Fresh thyme is wonderful if you have it growing in your garden or sitting in the refrigerator. Dried thyme works well, too, so do not skip the recipe just because you do not have fresh herbs.
Thyme has also been used traditionally in herbal preparations, and it contains compounds with antioxidant and antimicrobial properties.
For me, though, the main reason to use it is simple: it tastes good.
Oregano Adds Another Layer of Flavor
Oregano brings a slightly stronger herbal flavor to the soup.
Like many culinary herbs, oregano contains antioxidant compounds. It also contains compounds such as thymol and carvacrol that have been studied for their antimicrobial properties.
A little oregano goes a long way. You do not want to add so much that the soup tastes like an Italian seasoning blend. The mushrooms should remain the main flavor, with the herbs supporting them.
Why Use Heavy Cream?
Heavy cream does the obvious right? It is what turns this from mushroom soup into creamy mushroom soup.
It adds richness and gives the broth a smooth texture that you simply cannot get from water or broth alone.
Heavy cream also contains fat-soluble vitamins, including vitamins A and D, although the amount can vary. The fat helps make the soup more filling and carries the flavors from the mushrooms and herbs throughout each spoonful.
I know heavy cream gets a bad reputation sometimes, but I’m a firm believer in adding healthy fats to your diet.
There is room for real cream in a homemade meal.
You do not need to use an entire carton. A moderate amount is enough to give this soup the creamy texture you are looking for while still letting the mushrooms remain the star of the bowl.
Why Chicken Broth Makes a Difference
Chicken broth creates the base of the soup, so the quality and flavor of your broth will affect the finished recipe.
I prefer homemade chicken broth whenever I have it available. Homemade broth gives the soup a rich flavor, and I always like knowing exactly what went into it.
A good store-bought chicken broth works, too. Just pay attention to the sodium level because some packaged broths are quite salty.
Chicken broth also contributes fluid and nutrients, including small amounts of minerals and amino acids. Homemade broth made with bones can contain collagen and gelatin as well.
If you have homemade chicken broth in the pantry or freezer, this is a great recipe to use it in.
How to Make Creamy Mushroom Soup
The first thing I do is heat my Dutch oven over medium heat.
Add the mushrooms and onion and let them cook until the mushrooms begin to soften and the onion becomes tender. Give everything a stir every so often so nothing sticks to the bottom of the pot.
Once the mushrooms and onions have cooked down, add the garlic.
Garlic does not need long to cook. A few minutes is enough to release its flavor without burning it.
Next, add the chicken broth.
Stir in the thyme and oregano, then bring everything to a simmer.
Let the soup cook until the mushrooms are tender and all of the flavors have had time to come together.
Finally, add the heavy cream and stir well.
The soup should become smooth and creamy as the cream warms through. Keep the heat low at this point and avoid letting the soup boil hard after adding the cream.
Give it a taste and adjust the seasoning if necessary.
That is really all there is to it.
One Dutch oven, a handful of simple ingredients, and you have a homemade creamy mushroom soup ready for dinner.
One-Pot Cooking Means Less Cleanup
I am always happy when a recipe only uses one pot.
Cooking everything in the same Dutch oven means the mushrooms, onions, garlic, herbs, broth, and cream all get to build on the flavors already in the pot.
You also do not have a pile of dishes waiting for you after dinner.
That matters a lot on a busy weeknight.
I would much rather spend the evening sitting down with my family than standing at the kitchen sink washing four different pots and pans.
What to Serve With Creamy Mushroom Soup
A loaf of crusty bread is probably my favorite thing to serve with this soup.
You want something that can soak up that creamy broth, and homemade bread is perfect for the job.
A simple salad also works well if you want to add some fresh vegetables to the meal. You could serve the soup alongside roasted chicken, pork, or another main dish, too.
For lunch, I am perfectly happy eating a big bowl of this soup by itself.
If you make homemade sourdough bread, this would be a great recipe to serve with a few thick slices. The crunchy crust and soft center are perfect for dipping into the creamy broth.
Can You Make This Soup Ahead of Time?
Yes.
This soup can be made ahead and stored in the refrigerator, which makes it a convenient option for meal prep.
Let the soup cool before transferring it to an airtight container. Keep it refrigerated and use it within a few days.
When you are ready to reheat it, warm it slowly on the stovetop over low to medium heat. Stir occasionally as it warms.
You can also reheat individual servings in the microwave.
Because this soup contains cream, I recommend reheating it gently rather than bringing it to a hard boil. That will help maintain the smooth texture.
Can You Freeze Creamy Mushroom Soup?
Cream-based soups can sometimes change texture when frozen and thawed. The cream may separate slightly, leaving you with a soup that is not quite as smooth as it was when freshly made.
For that reason, I prefer making this soup fresh or storing leftovers in the refrigerator.
If you do decide to freeze it, thaw it slowly in the refrigerator and reheat it gently. Give it a good stir as it warms.
Is This Really a Healthy Soup?
I think this soup fits very nicely into a balanced diet.
It contains mushrooms, onions, garlic, herbs, chicken broth, and cream. Those ingredients provide protein, fats, vitamins, minerals, and other nutrients.
At the same time, healthy does not have to mean fat-free or extremely low calorie.
Heavy cream adds fat and calories, but it also gives the soup its creamy texture and helps make it satisfying. I would much rather use a reasonable amount of real cream than rely on a highly processed collection of ingredients designed to imitate cream.
The mushrooms and vegetables also bring plenty of nutrition to the bowl.
As with any recipe, the overall nutritional value depends on the ingredients you use and the portion you eat. Still, this is a soup made from ingredients I recognize and feel good about serving to my family.
Creamy Mushroom Soup FAQ
Can I use fresh or dried herbs?
Yes. Fresh thyme and oregano are wonderful, but dried herbs work fine, too. If you are using dried herbs, remember that they are more concentrated than fresh herbs, so you will need less.
What mushrooms are best for creamy mushroom soup?
White button mushrooms and baby bella mushrooms are both excellent choices. You can also use a mixture of mushroom varieties if you have them available.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth will work if you want to make the soup without chicken broth. Keep in mind that it will change the flavor slightly.
Can I make this soup without heavy cream?
You can substitute another type of cream or milk, but the finished soup will not have exactly the same richness and texture. Heavy cream gives this recipe its signature creamy consistency.
How long does creamy mushroom soup last in the refrigerator?
Store the soup in an airtight container in the refrigerator and use it within about three days for the best quality.
Can I make this soup in advance?
Yes. Make it earlier in the day, refrigerate it once it has cooled, and gently reheat it before serving.
A Simple Soup for a Cold Day
This creamy mushroom soup starts with ingredients that are easy to find and turns them into something warm, filling, and comforting. The mushrooms provide the earthy flavor, onions and garlic build the base, thyme and oregano add another layer of flavor, and heavy cream brings everything together.
Best of all, you can make the entire recipe in one Dutch oven.
There is no need to spend hours standing over the stove or fill your kitchen with dirty dishes. Once everything is simmering, you can finish whatever else needs to get done while dinner comes together.
Serve it with crusty homemade bread, ladle it into big bowls, and settle in for a warm meal.
Cold weather practically begs for soup, and this is one I would happily make every year.
More Creamy Delicious Soups
New England Clam Chowder
California Medley Soup
Chicken Gnocchi Soup
Loaded Baked Potato Soup
Creamy Mushroom Soup
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Equipment
Ingredients
- 4 tbsp Butter
- 1 cup Yellow onion, chopped
- 4 cloves Garlic
- 2 lbs Fresh button mushrooms, chopped
- 2 tsp Dried thyme
- 1 tsp Dried oregano
- 1/2 cup Pinot grigio
- 6 tbsp Flour
- 4 cups Chicken broth
- 1/2 tsp Sea salt
- 1 tsp Black pepper
- 2 Beef bouillon cubes
- 2 cups Heavy cream
Instructions
- Heat butter in large dutch oven on medium high heat.
- Add onions to butter and cook until translucent.
- Add garlic and cook for about 30 seconds longer.
- Add chopped mushrooms, thyme, and oregano to the dutch oven and cook for about 5 minutes to soften the mushrooms.
- Sprinkle flour and mix in to cook off the raw flour. (about 3 minutes)
- Add pinot grigio to the pot and continue to cook for an additional 5 minutes. Scrape the bottom of the pot to incorporate the brown bits into the mix and reduce the wine.
- Stir in chicken broth and beef bouillon cubes.
- Simmer soup on low for about 30 minutes.
- Turn off the burner and slowly stir in heavy cream. Cover and allow to rest for about 5 minutes.
- Serve immediately.
Nutrition
Delious!