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)
- 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. - Build flavor
Add shallot/onion 2–3 min, then garlic + thyme 30 sec. Stir in soy + Dijon; scrape the fond. - Simmer
Sprinkle in flour 1 min. Whisk in broth. Simmer 5–7 min. - 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. - 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.
Best Creamy Mushroom Soup (Portabella & Cremini)
Ingredients
- 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
- 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.
- Add shallot; cook 2–3 minutes. Stir in garlic and thyme for 30 seconds.
- Mix in soy sauce and Dijon. Sprinkle flour over mushrooms; cook 1 minute, stirring.
- Gradually whisk in broth until smooth. Simmer 5–7 minutes until slightly thickened.
- 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.
- Finish with lemon juice, salt to taste, and black pepper. Garnish with parsley.
Nutrition
Notes
Extra rich: add ¼ cup cream at the end.
No green onion used.