Creamy Mushroom Soup (Olive Garden–Style)

Savory, silky, and easy in 30 minutes

This cozy soup tastes like your favorite restaurant bowl—rich, mushroom-forward, and ultra-creamy without being heavy. We sauté a mix of cremini + portabella for big flavor, deglaze for all those tasty browned bits, then partially blend for a silky finish. It’s simple, comforting, and perfect with toast.

Why you’ll love it

• Deep, savory mushroom flavor (like stuffed mushrooms—no stuffing required)
• 30 minutes, one pot—cream of mushroom soup recipes easy
• Restaurant-style silky texture with a quick partial blend
• Weeknight comfort that reheats beautifully

Ingredients (notes)

Full amounts are in the recipe card.
Mushrooms: cremini (baby bella) + chopped portabella caps (mix = best flavor)
Aromatics: butter or olive oil, shallot or onion, garlic, thyme
Umami boost: soy sauce (or Worcestershire), Dijon
Liquid: low-sodium veggie or chicken broth
Creaminess: milk + half-and-half (or evaporated milk), splash of cream optional
Thickener: flour or cornstarch slurry (GF option below)
Finish: lemon juice, parsley, cracked pepper
(no green onion)

Step-by-step (scannable)

1. Brown the mushrooms
   Heat butter/oil over medium-high. Cook mushrooms with a pinch of salt until they release liquid and edges brown (6–8 min). Don’t crowd.
2. Build flavor
   Add shallot/onion 2–3 min, then garlic + thyme 30 sec. Stir in soy + Dijon; scrape the fond.
3. Simmer
   Sprinkle in flour 1 min. Whisk in broth. Simmer 5–7 min.
4. Make it creamy
   Stir in milk + half-and-half. Do not boil.
   Blend 1–2 cups of soup until smooth; return to pot for silky body.
5. Finish
   Lemon juice, salt to taste, lots of black pepper. Garnish with parsley.

Pro tips

• Slice some mushrooms thin and some chunkier for “meaty” texture.
• Browning = flavor; cook off moisture before moving on.
• A splash of soy wakes up the savory notes (you won’t taste “soy”).
• Partial blend gives Olive-Garden-style silk while keeping pieces.

How to serve

• With garlic toast or a grilled cheese dipper
• Over a scoop of rice or barley for a heartier bowl
• Swirl in extra cream and top with sautéed mushroom slices

Make ahead & storage

• Fridge: 4 days, tight-lidded.
• Freeze: up to 2 months (reheat gently; whisk in a splash of broth if thicker).
• Reheat: low heat; don’t boil after dairy is added.

FAQs

Gluten-free? Replace flour with 1½ tbsp cornstarch mixed into cold milk; add at the end and heat to thicken.
Dairy-free? Use olive oil + unsweetened cashew milk; finish with 2–3 tbsp coconut cream for body.
Can I use only portabella? Yes—use all portabella for a deeper, steak-house flavor.
Olive Garden copycat? This uses the same tricks: browned mushrooms, dairy-broth base, partial blend, thyme, and peppery finish.

Sarah

Best Creamy Mushroom Soup (Portabella & Cremini)

A silky, savory mushroom soup with Olive-Garden-style flavor — easy 30-minute comfort made with cremini and portabella mushrooms, finished creamy without boiling.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp butter or olive oil
• 1½ lb mushrooms (¾ lb cremini, ¾ lb portabella), sliced
• 1 small shallot or ½ onion, finely diced
• 3 cloves garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 tsp soy sauce (or 1 tsp Worcestershire)
• 1 tsp Dijon mustard
• 3 tbsp all-purpose flour (or 1½ tbsp cornstarch, see Notes)
• 5 cups low-sodium vegetable or chicken broth
• 1 cup milk
• ¾ cup half-and-half (or evaporated milk)
• ½–1 tsp kosher salt, to taste
• ½ tsp black pepper, plus more to finish
• 2 tsp lemon juice
• parsley, chopped, for serving

Equipment

• large pot or Dutch oven
• Wooden spoon
• whisk
• ladle
• cutting board
• chef’s knife
• measuring cups and spoons
• blender or immersion blender

Method

 

1. Heat butter/oil in a pot over medium-high. Add mushrooms and ¼ tsp salt; cook 6–8 minutes until browned and most liquid evaporates.
2. Add shallot; cook 2–3 minutes. Stir in garlic and thyme for 30 seconds.
3. Mix in soy sauce and Dijon. Sprinkle flour over mushrooms; cook 1 minute, stirring.
4. Gradually whisk in broth until smooth. Simmer 5–7 minutes until slightly thickened.
5. Reduce heat to low. Stir in milk and half-and-half. Blend 1–2 cups of soup until smooth; return to pot. Do not boil.
6. Finish with lemon juice, salt to taste, and black pepper. Garnish with parsley.

Nutrition

Calories: 280kcalCarbohydrates: 20gProtein: 11gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 720mgPotassium: 550mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1.8mg

Notes

Gluten-free: skip flour. Stir 1½ tbsp cornstarch into the cold milk; add in Step 5 and heat gently to thicken.
Extra rich: add ¼ cup cream at the end.
No green onion used.

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