Creamy Mushroom Soup recipe | Easy Homemade Mushroom Soup without cream
This creamy mushroom soup is a heart warming delicious soup for all the mushroom lovers. This recipe is easy, homemade, and full of flavor with fresh mushrooms, garlic, and onions. No cream needed.Ready in 30 minutes!
Creamy Mushroom Soup
There’s nothing more comforting than a warm bowl of creamy mushroom soup on a chilly evening. Silky, rich, and packed with earthy flavors, this easy mushroom soup recipe is perfect as a light dinner, a cozy lunch, or even as a starter for your weekend meals.
Unlike store-bought soup, this homemade mushroom soup is made with fresh button mushrooms, caramelized onions, garlic, and just the right amount of creaminess from milk and a touch of crème fraîche (Just for garnishing). It’s wholesome, delicious, and so simple to make with pantry-friendly ingredients.
If you’ve been searching for a restaurant-style mushroom soup recipe that you can whip up at home in under 30 minutes, you’ve landed in the right place.
Why you should try this Creamy homemade Mushroom Soup
- Quick & easy – Ready in under 30 minutes with simple ingredients.
- Rich in flavor – Earthy mushrooms, sweet onions, and aromatic garlic blended to perfection makes this mushroom soup full of rich flavours.
- Healthier choice – This recipe uses milk and whole wheat flour instead of heavy cream.
- Customizable – Add vegetable stock for extra depth, or add cremini, shiitake, or portobello for a richer, deeper taste.Also you can add herbs like coriander, parsley, thyme, rosemary, oregano, or bay leaves while simmering for extra aroma and subtle freh flavours.Add more stock/water if you prefer a lighter soup.
Ingredients you’ll need
Button Mushrooms roughly chopped -Use button mushrooms for a mild flavour. That’s what i have used in this recipe. But you can add cremini, shiitake, or portobello for a richer, deeper taste.
Onions ,garlic cloves /whole garlic- You can always increase the garlic quantity for a bolder punch.
Butter to cook and saute sliced mushrooms for garnishing. Olive oil can be used as a healthier swap for butter.
Milk and whole wheat flour – This recipe uses milk and wheat flour to keep it light and add creaminess to the mushroom soup. But if you want to be make this recipe more indulgent stir in cream, crème fraîche, or even cheese (like parmesan) for a richer finish.
Spices like peppercorns and nutmeg – You can use crushed pepper or pepper powder instead . A pinch nutmeg powder adds a warmth to the soup. To add depth to the flavour you can add a splash of soy sauce, tamari, or miso paste.
Crème fraîche / fresh cream – This is used for garnishing. You can also stir in some greek yoghurt instead.
Water / vegetable stock – Add more stock/water if you prefer a lighter soup.
Few sprigs coriander for garnishing- Coriander in this recipe is just used for garnishing , however you can use also add thyme, rosemary, oregano, or bay leaves while simmering for extra aroma.
To make this vegan mushroom soup you can replace butter with olive oil or vegan butter, and swap milk/cream for almond or oat milk.
How to make Creamy Mushroom Soup (Step by Step)
Prepare mushrooms for garnish
Wash and clean the mushrooms. Slice 10–15 pieces evenly and set aside. Heat 1 tsp of butter in a pan, sauté the slices for 5–7 minutes until golden, and keep aside for garnishing.
Cook the base
In the same pan, heat 2 tbsp butter. Add the roughly chopped mushrooms, onions, garlic cloves, and peppercorns. Cover with a lid and cook gently until the mushrooms soften.
Add flour for thickness
Stir in the whole wheat flour and sauté for 2-3 minutes until the raw smell disappears. Keep stirring continuously so the flour doesn’t burn.
Make it creamy
Slowly pour in the milk while stirring to avoid lumps. Cook for 5–7 minutes until the soup starts to boil and develops a creamy consistency.
Blend into smooth soup
Allow the mixture to cool slightly, then blend using a blender or immersion blender until you get a smooth, creamy texture.
Final simmer & season
Pour the blended soup back into the pan and bring it to a boil. Adjust the consistency by adding a little water or vegetable stock if required. Stir in salt and nutmeg powder. Adjust seasoning as per your taste preference.
Garnish & serve
Ladle the soup into bowls. Garnish with the sautéed mushroom slices, a swirl of fresh cream or crème fraîche, chopped coriander, and a sprinkle of crushed pepper.
If you love your mushrooms, and want to create a warm ,simple but filling soup/starter , I would really recommend you try this recipe.
What to serve with creamy mushroom soup?
You can pair this healthy mushroom soup recipe with garlic breads, crusty mini cheese bruschetta, Olives and Garlic Bruschetta Bites, toasted and buttered ciabatta , or even a simple cheese toast.
Serve hot with garlic bread (use this roasted garlic butter recipe to make the garlicky bread) or a crusty baguette for the perfect cozy meal.
This soup can also be served with a side of salad.
It’s also great as a starter before pasta or risotto.
Easy Homemade Mushroom Soup Recipe
Creamy Mushroom soup
Ingredients
- 300 grams Button Mushrooms roughly chopped
- 2 medium onions roughly chopped
- 3-4 cloves garlic roughly chopped or even whole can be used
- 1 tsp butter to saute sliced mushrooms for garnishing
- 2 tbsp butter
- 1 1/2 cups Milk
- 1 1/2 tbsp whole wheat flour
- 7-8 pieces peppercorns you can use crushed pepper or pepper powder instead
- 1/2 tsp Crushed pepper for garnishing
- a pinch nutmeg powder
- 2 tsp Crème fraîche / fresh cream
- 1 cup water / vegetable stock
- Few sprigs coriander chopped for garnishing
Instructions
- Wash and clean the mushrooms. Slice evenly 10-15 pcs separately . Heat a tsp of butter and saute these for 5-7minutes. Keep aside for garnishing.
- Heat 2 tbsp of butter ,add roughly chopped rest of the mushrooms, onions, garlic cloves, peppercorns.Pop the lid on. Cook gently till the mushrooms are soft.
- Add the wholewheat flour and saute till the raw smell of the flour is gone.Keep stirring to ensure that the flour doesn't get burnt.
- Add the milk slowly. Continue stirring.Cook for 5-7 minutes, till the soup starts to boil and gets a creamy consistency.
- Let the mixture cool.Then blend it to form a creamy texture.
- Bring the mixture to a boil. If required add little more water / vegetable stock to get the consistency you want.
- Add salt, nutmeg powder . Mix well . Garnish with the sautéed mushroom slices, creme/ Crème fraîche,coriander and crushed pepper.
Notes
Pro Tips for the Best Creamy Mushroom Soup
Use fresh mushrooms to get the real nice flavour.
Cook mushrooms on medium-high heat – This helps them caramelize and develop a deep, earthy flavor instead of turning soggy.
Add milk gradually – Pour milk slowly while stirring to avoid lumps and ensure a silky, creamy consistency.
Let it rest before blending – Cooling slightly before blending prevents steam from building up in the blender (and avoids accidents).
Balance flavors with nutmeg – Just a pinch enhances the earthiness of mushrooms without overpowering the soup.
Use fresh stock if possible – Vegetable stock adds depth of flavor, but even water works fine for a lighter version.
Adjust thickness to your liking – For thicker soup, simmer longer or add a little more flour. For a lighter soup, stir in extra stock or water.
Make ahead & store – This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for 2–3 days.
Vegan version of mushroom soup– Swap dairy with oat milk or almond milk, and use olive oil instead of butter. The result is still creamy and delicious.
FAQ – Creamy Mushroom Soup
Yes! If you want an easy creamy mushroom soup without flour, simply simmer the soup longer to reduce and thicken it naturally. You can also blend the mushrooms well or use a cornstarch slurry for a smooth, thick texture.
For a vegan creamy mushroom soup without cream, replace butter with olive oil and swap dairy milk for oat milk, almond milk, or soy milk. The result is still velvety smooth, hearty, and full of earthy mushroom flavor.
Yes, this homemade mushroom soup recipe can be frozen. For best results, freeze it before adding the cream. Store in airtight containers for up to 2 months, then reheat and stir in fresh cream when serving
Reheat gently on the stovetop over low heat. Stir well and avoid boiling, especially if the soup contains milk or cream, to prevent curdling.
It pairs beautifully with garlic bread, buttered toast, grilled cheese sandwiches, crusty baguettes, or a simple green salad.
Yes! This recipe uses milk and whole wheat flour instead of heavy cream, making it lighter yet still rich and satisfying. For an even healthier version, skip the cream and use vegetable stock.
Caramelize the mushrooms properly, add fresh herbs like thyme or rosemary, and finish with a splash of soy sauce, Worcestershire sauce, or a sprinkle of parmesan cheese for extra umami.
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