Creamy Mushroom Soup is a cozy, homemade recipe made with fresh mushrooms, potatoes, carrots, and herbs in a rich, dairy-based broth. This easy soup is perfect for weeknight dinners, meal prep, or a light lunch. It’s packed with vegetables and flavor, and can be made vegetarian or dairy-free with simple swaps. Ideal for fall and winter, this mushroom soup is a go-to comfort food classic.

This hearty mushroom soup is rich, creamy, and full of comforting flavor. Made with fresh mushrooms, tender potatoes, and herbs, it’s perfect for cool days and cozy nights.

Ingredients

8 cups water
2 cups chicken or vegetable broth
3–4 medium potatoes, peeled, diced, and rinsed
2 lbs mushrooms, sliced
2 cups half & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp flour (use 5 Tbsp for a thicker soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbsp unsalted butter
2 Tbsp mushroom seasoning, or ½ Tbsp Mrs. Dash or other vegetable seasoning*
Salt and black pepper, to taste
⅓ cup chopped parsley, dill, or a mix of both

*If using regular seasoning instead of mushroom seasoning, a suggested combo is: 1 Tbsp salt, ½ tsp black pepper, and ½ Tbsp Mrs. Dash.

Instructions

Cook the Potatoes
In a large soup pot, combine water, broth, and diced potatoes. Bring to a gentle boil and cook for about 10 minutes, or until potatoes are nearly tender.
Sauté the Mushrooms
While the potatoes cook, sauté the sliced mushrooms in a dry skillet over medium-high heat until lightly browned and softened, about 6–8 minutes. Add them to the soup pot and cook for another 5–8 minutes.
Cook the Aromatics
In the same skillet, melt 3 Tbsp butter. Add diced onion and grated carrot. Sauté over medium heat for 8–10 minutes, or until golden and fragrant. Add to the soup pot.
Optional: For a smoother texture, blend the sautéed onion and carrot before adding them to the soup.
Make the Cream Base
In a small bowl, whisk together the half & half and flour until smooth. Slowly pour into the soup, stirring constantly.
Season and Finish
Add mushroom seasoning (or the alternative blend), salt, and pepper to taste. Stir in chopped herbs. Bring the soup to a gentle boil for a few minutes. Check the potatoes for doneness, then remove from heat.

Tips

Brown the mushrooms well to enhance the soup’s depth of flavor.
Stir the cream mixture thoroughly to avoid lumps.
For a thicker soup, increase flour to 5 Tbsp or simmer slightly longer after adding the cream.
For a vegetarian version, use vegetable broth and vegetable-based seasoning.

Variations and Substitutions

Dairy-Free: Use unsweetened plant-based cream and dairy-free butter.
Low-Carb: Skip the potatoes and use cauliflower florets instead.
Protein Boost: Add shredded chicken or cooked lentils.
Herb Swap: Use thyme or chives instead of parsley or dill.
Broth Options: Bone broth adds extra richness and nutrients.

FAQs

Can I freeze this soup?
Yes, but freeze before adding the cream for the best texture. Add cream when reheating.

What type of mushrooms should I use?
White button or cremini mushrooms work well. For extra flavor, mix in shiitake or portobello.

Can I blend the whole soup?
Yes, for a smooth, creamy mushroom soup, blend everything with an immersion blender before adding the cream.

Serving Suggestions

Serve with crusty bread or garlic toast for dipping.
Pair with a side salad for a complete meal.
Add a sprinkle of grated parmesan or a drizzle of truffle oil for extra flavor.

Why You’ll Love This Recipe

Simple ingredients, big flavor
Great for meal prep and leftovers
Easily customizable for different diets
Comforting, filling, and ideal for cold weather
A homemade alternative to canned mushroom soup with no preservatives