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Creamy mushroom soup with sliced mushrooms, thyme, and sourdough croutons in a ceramic bowl

Creamy Mushroom Soup with Shallots, Garlic and Herbs

Creamy mushroom soup is a comforting bowl with a smooth, rich texture and deep savory mushroom flavor. It is a cozy choice when you want an elegant homemade soup finished with a satisfying crunchy topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Soup
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 16 oz / 455 g mushrooms, stems removed, very thinly sliced (see FAQs)
  • 1-2 shallots, minced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup all-purpose flour
  • 1/2 cup white wine
  • 3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems)
  • 1/2-1 cup heavy cream
  • 1 teaspoon salt + more to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh thyme (about 1 sprig)
Croutons
  • 1/2 loaf of sourdough bread
  • 1/2 cup olive oil
  • 1 clove garlic
  • salt to taste
  • freshly ground black pepper to taste

Method
 

Preparation
  1. Prepare the croutons and set them aside for serving.
Cooking
  1. Warm the butter and olive oil in a soup pot over medium-high heat. Add the mushrooms and shallots, then cook for 10 minutes until softened and fragrant. Stir in the garlic and continue cooking for 1-2 minutes.
  2. Add the flour and mix until the mushroom mixture is coated. Slowly pour in the wine, stirring as the mixture loosens, then gradually add the broth while stirring to create a smooth soup base.
  3. Stir in the cream, salt, pepper, and fresh thyme. Keep the soup over very low heat or remove it from the heat to allow the flavors to develop without boiling.
Serving
  1. Serve the creamy mushroom soup topped with the prepared croutons.

Notes

If you have extra time, mushroom stems can be used to make a simple broth by simmering them with 2 roughly chopped carrots, 1 roughly chopped onion, 1 teaspoon salt, and 4 cups of water for about 30 minutes, then straining and reserving the liquid. Depending on the mushrooms used and their moisture level, the soup base may need adjustments; if the flour mixture is not thick enough after adding it, add 1-2 tablespoons more flour and balance the consistency with additional liquid as needed in later steps.