You know what’s crazy good? Mushroom soup. I’m talking mind-blowingly delicious spoonfuls of pure mushroom bliss. Those little fungi pack such an insanely savory, earthy punch of flavor, it’s almost criminal how satisfying they can be in soup form.
That’s why I’ve lined up the 24 best mushroom soup recipes that need to be on your radar. We’re talking showstoppers like velvety wild mushroom bisques, creamy mushroom chowders with all the fixings, and steaming hot mugs of umami-bomb mushroom broths. But also unexpected fun stuff like mushroom soup shooters to walk around sipping at parties!
No matter if you want an elegant mushroom soup to wow guests or just a serious bowl of comfort after a long day, these top-rated recipes have you covered. We’ve got meaty mushroom stews, coconut curried mushroom numbers, and even blends with premium cheeses like brie for a real luxury experience.
But at their core, each recipe is a mushroom-worshiping vessel designed to deliver those incredible earthy, savory flavors in beautiful liquid form. You’ll taste why mushrooms are such culinary MVPs in every heavenly spoonful.
So get your stock pot prepped and your mushroom-loving taste buds ready. These 24 mushroom soup recipes are about to blow your mind!
1. Classic Cream of Mushroom Soup
Bold, rich, velvety, earthy and comforting flavors
- In a pot, sauté 1 lb sliced mushrooms (cremini, button, etc.) in 4 Tbsp butter with 1 diced onion, 3 cloves garlic, 2 tsp thyme until browned
- Create a roux by melting 4 Tbsp butter, whisking in 4 Tbsp flour until smooth
- Gradually whisk in 4 cups warm chicken or veggie broth and 1 cup heavy cream
- Simmer for 15-20 mins until thick, stirring frequently
- Season with salt, pepper, splash of sherry (optional)
2. Vegan Mushroom Soup
Hearty, savory, rich umami flavors from the mushrooms
- In a pot, sauté 1 lb mixed fresh mushrooms (shiitake, oyster, cremini) in 2 Tbsp olive oil with 4 cloves garlic, 2 tsp thyme
- Pour in 4 cups veggie/mushroom broth and 1 can coconut milk
- Simmer for 10 mins to blend flavors
- Purée with immersion blender until very smooth and creamy
- Finish with 2 Tbsp lemon juice, salt, pepper, chopped parsley
3. Mushroom Barley Soup
Nutty barley complemented by earthy, rustic mushroom flavors
- In a pot, cook 3/4 cup pearled barley in 6 cups veggie/mushroom broth for 30 mins
- Meanwhile, sauté 1 lb sliced mushrooms, 2 diced carrots, 2 stalks diced celery, 1 diced onion, 4 cloves garlic, 2 tsp thyme until browned
- Add mushroom veggie mixture to cooked barley and extra broth if needed
- Simmer for 10 mins until slightly thickened
- Season generously with salt and pepper
4. Creamy Wild Mushroom
Soup Decadent, earthy, complex flavors from a blend of wild mushrooms
- In a pot, sauté 1 lb assorted fresh wild mushrooms (shiitake, oyster, cremini, etc.) in 4 Tbsp butter with 1 diced shallot, 2 minced garlic cloves, 2 tsp fresh thyme
- Make a roux by melting 4 Tbsp butter, then whisking in 4 Tbsp all-purpose flour until smooth
- Gradually whisk in 4 cups chicken or vegetable broth and 1 cup heavy cream
- Simmer for 15 mins, stirring frequently, until thickened
- Finish with 2 Tbsp lemon juice, salt, pepper, and 2 Tbsp chopped parsley
5. Mushroom Cauliflower Soup
Velvety texture with sweet cauliflower balancing the earthiness of mushrooms
- On a baking sheet, toss 1 head cauliflower florets and 8oz sliced mushrooms with olive oil, salt and pepper
- Roast at 400°F for 30 minutes
- In a pot, sauté 1 diced onion and 2 minced garlic cloves in 2 Tbsp butter
- Add the roasted veggies and 4 cups chicken or vegetable broth
- Simmer for 10 minutes
- Purée using an immersion blender until smooth and creamy
6. Thai Coconut Mushroom Soup Bold
Thai flavors with creamy coconut milk and aromatic red curry spices
- In a pot, sauté 1 lb sliced mushrooms with 2 diced shallots, 4 minced garlic cloves, and 2 Tbsp red curry paste
- Pour in 4 cups vegetable or chicken broth and 1 (13.5 oz) can coconut milk
- Simmer for 10 minutes, then add 2 cups sliced fresh mushrooms
- Simmer 5 more minutes
- Remove from heat and stir in 2 Tbsp lime juice, 2 Tbsp fish sauce, and 1/4 cup chopped cilantro
7. Beef & Mushroom Soup
Rustic, hearty flavors from the combination of beef and mushrooms
- In a pot or dutch oven, brown 1 lb ground beef with 1 diced onion and 2 minced garlic cloves
- Drain excess fat, then add 8oz sliced mushrooms and sauté until browned
- Pour in 6 cups beef broth, 2 Tbsp Worcestershire sauce, and 1 tsp dried thyme
- Bring to a simmer and cook for 30 minutes
- Add 2 diced russet potatoes and 1 cup frozen peas
- Cook for 15 more minutes until potatoes are tender
- Season with salt and pepper to taste
8. Mushroom Brie Soup
Rich and decadent with the creamy tanginess of brie cheese
- In a pot, sauté 1 lb sliced mushrooms and 1 diced shallot in 4 Tbsp butter until browned
- Sprinkle in 3 Tbsp all-purpose flour and cook for 2 mins, stirring constantly
- Gradually whisk in 3 cups chicken or veggie broth and 1 cup dry white wine
- Simmer for 15 mins until slightly thickened
- Remove from heat and stir in 8 oz cubed brie cheese until melted
- Season with salt, pepper, chopped parsley
9. Creamy Garlic Mushroom Soup
Bursting with garlicky, earthy mushroom flavors in a velvety broth
- In a pot, sauté 1 lb sliced mushrooms in 4 Tbsp butter with 6 cloves minced garlic until browned
- Whisk in 1/4 cup all-purpose flour until lightly golden
- Gradually pour in 4 cups chicken/veggie broth while whisking
- Add 1 tsp dried thyme and season with salt and pepper
- Simmer for 20 mins until thickened
- Remove from heat and stir in 1 cup heavy cream and 2 Tbsp sherry (optional)
10. Mushroom Soup Shooters
Intense mushroom flavor in portable, party-friendly portions
- Sauté 1 lb finely chopped mushrooms in 4 Tbsp butter with 1 shallot, 2 garlic cloves
- Add 3 Tbsp all-purpose flour and cook for 2 mins
- Whisk in 1 1/2 cups chicken/veggie broth and 1/2 cup cream
- Simmer 10 mins until very thick
- Pour into shot glasses or small cups to serve chilled or warm
11. Mushroom Lentil Soup
Hearty and earthy, with lentils adding plant-based protein
- In a pot, sauté 8oz sliced mushrooms, 1 diced onion, 2 carrots, 2 celery stalks in 2 Tbsp olive oil
- Add 4 cups veggie or mushroom broth, 1 cup lentils, 2 tsp thyme, bay leaf
- Simmer for 30 mins until lentils are tender
- Remove bay leaf and blend half the soup for a creamy texture
- Stir in 2 Tbsp lemon juice and chopped parsley
12. Mushroom Stroganoff Soup
Creamy, savory flavors reminiscent of the classic stroganoff dish
- In a pot, sauté 1 lb sliced mushrooms in 4 Tbsp butter with 1 diced onion
- Whisk in 3 Tbsp all-purpose flour and cook for 2 mins
- Slowly pour in 4 cups beef or veggie broth while whisking constantly
- Add 1 tsp Dijon mustard, 1/2 cup dry white wine, and season with salt & pepper
- Simmer for 15 mins until thickened
- Remove from heat and stir in 1 cup sour cream and 2 Tbsp Worcestershire
13. Mushroom Cheese Soup
Cheesy, luxuriously creamy base loaded with mushroom umami flavors
- In a pot, cook 4 Tbsp butter and 1/2 cup all-purpose flour for 2 mins to make a roux
- Gradually whisk in 4 cups chicken or veggie broth
- Add 1 lb sliced mushrooms, 1 tsp thyme, and simmer 15 mins
- Remove from heat and whisk in 2 cups sharp cheddar and 1 cup swiss cheese until melted
- Season with salt, pepper, dash of hot sauce
14. Mushroom Bisque
Velvety smooth and luxuriously rich bisque showcasing mushroom flavors
- In a pot, sauté 1 lb mixed mushrooms in 4 Tbsp butter with 1 diced shallot and 2 garlic cloves
- Whisk in 1/4 cup all-purpose flour and cook 2 mins
- Slowly whisk in 3 cups chicken/veggie broth and 1 cup dry white wine
- Simmer 15 mins, then purée using an immersion blender
- Whisk in 1 cup heavy cream and season with salt, pepper, thyme
15. Mushroom Chowder
Thick, creamy and chunky New England style chowder loaded with mushrooms
- In a pot, cook 4 oz diced bacon until crispy, reserve 2 Tbsp bacon fat
- Sauté 1 diced onion and 2 ribs celery in the bacon fat
- Add 1 lb diced potatoes, 8 oz sliced mushrooms, 2 cups chicken/veggie broth
- Simmer until potatoes are tender, 10-12 mins
- Create a roux with 3 Tbsp butter and 1/4 cup all-purpose flour
- Whisk roux into the pot along with 2 cups milk/cream
- Simmer until thickened, season with salt, pepper, parsley
16. Cream of Mushroom & Brie Soup
Deliciously indulgent with rich brie melted into a creamy mushroom base
- Sauté 1 lb sliced mushrooms, 1 diced onion, 3 garlic cloves in 4 Tbsp butter
- Whisk in 1/3 cup all-purpose flour and cook 2 mins
- Gradually whisk in 4 cups chicken/veggie broth
- Add 1 bay leaf, simmer 15 mins, remove bay leaf
- Turn off heat and whisk in 8 oz cubed brie until melted
- Stir in 1 cup heavy cream, season with salt, pepper, nutmeg
17. Mushroom Quinoa Soup
Hearty, protein-packed soup with earthy mushrooms and nutty quinoa
- In a pot, sauté 8oz sliced mushrooms, 1 diced onion, 2 carrots, 2 celery ribs in 2 Tbsp olive oil
- Add 4 cups veggie/mushroom broth, 1 cup quinoa, 2 tsp thyme, bay leaf
- Simmer for 20 mins until quinoa is cooked
- Remove bay leaf, stir in 2 cups spinach/kale and 2 Tbsp lemon juice
- Season with salt, pepper and top with parmesan
18. Roasted Mushroom Soup
Intense, concentrated mushroom flavor from oven-roasting
- Toss 1 lb mixed mushrooms with olive oil, salt, pepper on a baking sheet
- Roast at 400°F for 25 mins until browned
- In a pot, sauté 1 diced onion, 2 garlic cloves in 2 Tbsp butter
- Add roasted mushrooms and 4 cups veggie/chicken broth
- Simmer for 10 mins, then purée using an immersion blender
- Stir in 1 cup heavy cream and season to taste
19. Porcini Mushroom Soup
Deep, earthy, umami flavors from dried porcini mushrooms
- Soak 1 oz dried porcini mushrooms in 4 cups hot veggie/chicken broth for 30 mins
- Strain broth, chop mushrooms and set aside
- In the same pot, sauté 8oz fresh sliced mushrooms with 1 diced onion, 2 garlic cloves
- Add chopped porcinis, strained porcini broth, and 1 tsp thyme
- Simmer 20 mins, then purée half the soup for texture
- Finish with 1/2 cup cream and season with salt and pepper
20. Mushroom Miso Soup
Savory Japanese-style broth with mushrooms providing delicious umami
- In a pot, heat 4 cups veggie/mushroom broth until simmering
- Whisk in 2-3 Tbsp miso paste until dissolved
- Add 8oz sliced fresh mushrooms and 2 sliced scallions
- Gently simmer for 5 mins until mushrooms are cooked
- Remove from heat and stir in 1 tsp sesame oil (optional)
21. Mushroom Tortellini Soup
Savory broth filled with cheesy tortellini and tender mushrooms
- In a pot, sauté 8oz sliced mushrooms and 1 diced onion in 2 Tbsp olive oil
- Add 6 cups chicken or veggie broth, 2 tsp Italian seasoning, and 1 bay leaf
- Simmer for 10 minutes
- Add 9oz fresh or frozen cheese tortellini
- Cook for 7 minutes until tortellini is tender
- Remove bay leaf, stir in 2 cups baby spinach
- Season with salt, pepper, and red pepper flakes
22. Mushroom Zucchini Soup
Fresh flavors with garden vegetables in a creamy mushroom base
- Sauté 8oz sliced mushrooms and 1 diced onion in 2 Tbsp butter
- Add 2 diced zucchini and 2 cloves minced garlic, cook 3 minutes
- Whisk in 3 Tbsp all-purpose flour and cook 2 minutes
- Gradually whisk in 3 cups veggie or chicken broth
- Simmer for 15 minutes until thickened
- Purée using an immersion blender
- Stir in 1 cup milk or cream, season with salt, pepper, dill
23. Mushroom Broth Bowl
Warm and comforting veggie broth loaded with meaty mushrooms
- In a pot, bring 6 cups veggie or mushroom broth to a simmer
- Add 8oz sliced fresh mushrooms, 2 sliced carrots, 2 ribs sliced celery
- Simmer for 10 minutes
- Remove 1 cup broth and whisk with 2 Tbsp miso paste until dissolved
- Return miso mixture to pot and add 2 baby bok choys, quartered
- Simmer 5 more minutes, season with salt, pepper, sliced scallions
24. Mushroom Udon Soup
Comforting Japanese noodle soup with an umami-rich mushroom broth
- In a pot, heat 4 cups mushroom or veggie broth with 2 cups water
- Add 8oz sliced fresh mushrooms, 2 sliced carrots, 2 baby bok choys
- Simmer for 10 minutes
- Add 9oz frozen or fresh udon noodles and cook 2-3 minutes until tender
- Remove from heat, stir in 2 Tbsp low-sodium soy sauce
- Season with salt, pepper and garnish with sliced scallions
Wrapping Up
At the end of the day, there’s just something profoundly satisfying about a great mushroom soup. It warms you from the inside out and delivers flavors you simply can’t get anywhere else. From the first spoonful of earthy broth to the last savored sip, mushroom soups nourish the body and soul in a way few other dishes can.
So whether you’re a mushroom maniac or just looking to expand your culinary horizons, this collection of the 24 best mushroom soup recipes is sure to blow your tastebuds away. With such an incredible variety of rich, creamy, umami-packed options, you’ll never look at a mushroom the same way again.
From quick weeknight slurps to dinner party showstoppers, these top-rated mushroom soups have it all. Get ready to bask in pure, unadulterated mushroom nirvana in each beautiful bowl.