Name: Best Mushroom Soup with Fresh Cremini Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb fresh cremini mushrooms, sliced; 3 tbsp butter; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp dried rosemary (or 2 tsp fresh); 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 3/4 cup heavy cream; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; Optional: chopped fresh parsley or rosemary for garnish; Optional: toasted bread or garlic croutons for serving

Rich, creamy, and deeply savory, this Best Mushroom Soup with Fresh Cremini Mushrooms is the kind of comfort food that feels both rustic and elegant. It’s the perfect dish to make when you’re craving something warm and nourishing, but still want bold, layered flavor.

Fresh cremini mushrooms, aromatic herbs, and a touch of cream come together in a velvety broth that feels like a cozy hug in a bowl. Whether you’re serving it as a hearty appetizer or a light dinner with crusty bread on the side, this soup is one of those recipes you’ll want to return to again and again.

What Kind of Mushrooms Are Best for This Soup?

Cremini mushrooms are the real star here. They’re more mature than white button mushrooms, which gives them a meatier texture and deeper flavor—almost nutty and earthy. You could mix in some shiitakes or portobellos for even more umami, but creminis alone give this soup a robust, satisfying base.

For best results, slice them thick enough that they hold up while simmering. Browning them properly in butter before adding to the soup will also enhance their savory richness.

Ingredients for the Best Mushroom Soup with Fresh Cremini Mushrooms

Fresh Cremini Mushrooms
These are essential for building a rich, earthy base. Their slightly firm texture also holds up beautifully in the creamy broth.

Butter
Used for sautéing the mushrooms, garlic, and onions. It brings a warm, nutty undertone to the flavor.

Yellow Onion
Adds a sweet and savory foundation that blends into the background of the soup.

Garlic Cloves
Infuses the soup with aroma and depth—just enough to lift the mushrooms without overpowering them.

Thyme and Rosemary
These herbs give the soup a woodsy, fragrant backbone. Fresh or dried, they work wonderfully.

Flour
Just a tablespoon or two to lightly thicken the broth without making it overly heavy.

Vegetable or Chicken Broth
Acts as the soup’s base, giving it body and depth. Use a high-quality broth for best results.

Heavy Cream
Stirred in at the end to create that luxurious, velvety texture.

Salt and Black Pepper
To bring out the flavors of every ingredient and make everything pop.

Optional Garnish: Fresh Parsley or Rosemary + Toasted Bread
For a beautiful finish and added texture.

How To Make the Best Mushroom Soup with Fresh Cremini Mushrooms

Step 1: Sauté the Aromatics

In a large soup pot, melt butter over medium heat. Add chopped onions and cook until they’re soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Mushrooms

Add the sliced cremini mushrooms to the pot. Stir occasionally and let them brown for 8-10 minutes. Don’t rush this step—browning brings out their deep, savory flavor.

Step 3: Add Herbs and Seasonings

Sprinkle in the thyme and rosemary. Season with salt and black pepper. Stir to combine and let the herbs bloom in the heat for 1-2 minutes.

Step 4: Add Flour for Thickening

Sprinkle the flour over the mushroom mixture. Stir continuously for about 1 minute to coat everything evenly. This will help thicken the soup later.

Step 5: Pour in the Broth

Slowly pour in the broth (vegetable or chicken), scraping up any bits stuck to the bottom of the pot. Bring the mixture to a simmer and let it cook for 10-15 minutes so the flavors meld together.

Step 6: Blend or Leave Chunky (Your Choice!)

If you prefer a silky texture, use an immersion blender to partially or fully blend the soup. Want it rustic and hearty? Skip the blender and keep the mushroom pieces whole.

Step 7: Finish with Cream

Lower the heat and stir in the heavy cream. Simmer for another 2-3 minutes until warmed through and creamy. Taste and adjust seasoning if needed.

Step 8: Serve and Garnish

Ladle into bowls and top with a sprinkle of chopped fresh parsley or rosemary. Serve with toasted bread or garlic croutons on the side.

How to Serve and Store This Mushroom Soup

This mushroom soup is best served hot, straight from the pot, with a few fresh herb sprigs and a slice of golden, crusty bread. It pairs beautifully with a light salad or a warm sandwich if you’re turning it into a meal. Want to dress it up? A drizzle of truffle oil or a sprinkle of shaved parmesan will take it to restaurant-worthy status.

For storing, allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stovetop over low heat to preserve the creamy texture. You can also freeze it for up to 2 months, though keep in mind the cream may separate slightly upon thawing. Just stir well when reheating.

Frequently Asked Questions

How do I make this soup dairy-free?

You can replace the butter with olive oil and swap the heavy cream for coconut cream or any unsweetened plant-based cream alternative. The flavor will shift slightly but remain delicious.

Can I use other mushrooms instead of cremini?

Absolutely. Portobello, button mushrooms, or even a blend of wild mushrooms can be used. Just be sure to adjust cooking time based on their water content and size.

Do I need to blend the soup?

Not at all. It’s up to your texture preference. Blending gives it a velvety finish, while leaving it chunky makes it feel more rustic and hearty.

What should I serve with mushroom soup?

Crusty bread, garlic toast, grilled cheese, or even a simple green salad work well. It’s a versatile soup that complements many sides.

How do I avoid rubbery mushrooms?

Let the mushrooms brown properly without overcrowding the pan. Overcrowding causes them to steam instead of sear, leading to a rubbery texture.

Is this soup gluten-free?

As written, no, because of the flour used to thicken. To make it gluten-free, use cornstarch or a gluten-free flour blend.

Want More Soup Ideas with Big Flavor?

If this Best Mushroom Soup with Fresh Cremini Mushrooms hit the spot, check out these other soul-warming recipes you’ll love:

Creamy Shrimp Chowder for a coastal twist packed with seafood richness.
Creamy Parmesan Italian Sausage Soup if you love the combo of savory meats and cheese.
Crockpot Thai Coconut Chicken Soup for something a little exotic and spice-forward.
Zesty Tuscan Artichoke Soup when you’re craving bright, Mediterranean flavors.
Creamy Garlic Butter Shrimp Scampi Lasagna for a fusion dish that’s part pasta, part comfort soup.

📌 Save this soup to your Pinterest board for cozy dinner ideas you’ll want on repeat.

And if you give it a try, I’d love to hear how yours turned out! Did you go for a chunky style or blend it silky smooth? Any special add-ins you tried like white wine or truffle oil?

Leave a comment and let’s swap ideas. And if you want more comfort recipes like this, come follow me on Pinterest: Life with Nina.

Best Mushroom Soup with Fresh Cremini Mushrooms

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

This Best Mushroom Soup with Fresh Cremini Mushrooms is a creamy, comforting soup loaded with earthy flavor. Perfect for cold evenings or a cozy starter, it’s easy to make and full of rich depth thanks to sautéed cremini mushrooms, herbs, and a swirl of cream.