17 Mushroom Soup Recipes You’ll Crave All Season Long

Nothing beats a warm bowl of mushroom soup when you need comfort food. These earthy, flavorful soups bring together the best mushrooms with simple ingredients.

From creamy classics to hearty broths, these recipes will become your go-to favorites for cozy meals at home.

01. Asian Chicken Soup with Ginger and Mushrooms

Warming chicken soup packed with tender bok choy and aromatic ginger. This nourishing bowl delivers restaurant flavors in your own kitchen.

Ingredients: 1 pound boneless chicken thighs, 6 cups chicken broth, 8 ounces shiitake mushrooms (sliced), 3 heads baby bok choy (chopped), 3 tablespoons fresh ginger (minced), 3 cloves garlic (minced), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 green onions (sliced).

How To Make Asian Chicken Soup with Ginger and Mushrooms

1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Heat sesame oil in a large pot over medium-high heat, then brown chicken pieces for 5-6 minutes until golden on all sides.

2. Add minced ginger and garlic to the pot, stirring constantly for 30 seconds until fragrant. Pour in chicken broth and soy sauce, bringing mixture to a rolling boil.

3. Add sliced shiitake mushrooms and reduce heat to medium. Simmer for 10 minutes until mushrooms are tender and chicken is cooked through.

4. Stir in chopped bok choy during the last 3 minutes of cooking until leaves are wilted and stems are crisp-tender. Garnish with sliced green onions before serving hot.

02. Dairy-Free Creamy Mushroom Soup

Rich and silky mushroom soup without any cream or dairy. Yukon Gold potatoes create the perfect creamy texture naturally.

Ingredients: 2 pounds mixed mushrooms (sliced), 3 medium Yukon Gold potatoes (peeled and diced), 1 large onion (diced), 4 cloves garlic (minced), 6 cups vegetable broth, 3 tablespoons olive oil, 2 tablespoons fresh thyme, salt and black pepper to taste.

How To Make Dairy-Free Creamy Mushroom Soup

1. Heat olive oil in a large Dutch oven over medium-high heat. Add sliced mushrooms in batches, cooking each batch for 4-5 minutes until deeply golden brown. Don’t overcrowd the pan or mushrooms will steam instead of browning.

2. Remove mushrooms and add diced onion to the same pot. Cook for 5 minutes until softened, then add garlic and fresh thyme, stirring for another minute until aromatic.

3. Return mushrooms to pot along with diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are completely tender when pierced with a fork.

4. Using an immersion blender, puree about half the soup directly in the pot, leaving some chunks for texture. Season generously with salt and pepper, then simmer 5 more minutes until thickened.

5. Taste and adjust seasoning as needed. The soup should be creamy and rich with deep mushroom flavor throughout.

03. Immune-Boosting Chicken and Kale Soup

Powerhouse soup loaded with immunity-supporting ingredients like garlic and zinc-rich chicken. This healing bowl gets better with each day of leftovers.

Ingredients: 2 pounds bone-in chicken breasts, 8 cups chicken broth, 1 can chickpeas (drained), 4 cups kale (chopped), 8 ounces mushrooms (sliced), 8 cloves garlic (minced), 1 large onion (diced), 2 carrots (diced), red pepper flakes to taste.

How To Make Immune-Boosting Chicken and Kale Soup

1. Place chicken breasts and broth in a large pot, bringing to a boil over high heat. Reduce heat to medium and simmer for 25 minutes until chicken reaches 165°F internally and is tender.

2. Remove chicken from broth and let cool slightly. Shred meat into bite-sized pieces, discarding skin and bones. Strain and reserve the flavorful cooking broth.

3. In the same pot, sauté diced onion and carrots over medium heat for 5 minutes. Add minced garlic and sliced mushrooms, cooking another 4 minutes until mushrooms release their moisture.

4. Pour reserved broth back into pot along with shredded chicken and chickpeas. Bring to a simmer and cook for 10 minutes to blend flavors.

5. Stir in chopped kale and red pepper flakes during the last 3 minutes of cooking. The kale should be wilted but still bright green when served.

6. Don’t worry about the large amount of garlic – it mellows beautifully during cooking and provides maximum immune support.

04. Quick Sherry Mushroom Soup

Elegant mushroom soup ready in just twenty minutes with rich sherry flavor. Wild mushroom varieties create incredible depth in this restaurant-quality dish.

Ingredients: 1 pound mixed wild mushrooms (sliced), 3 cups chicken broth, 1 cup heavy cream, ½ cup dry sherry, 1 large shallot (minced), 3 tablespoons butter, 2 tablespoons flour, 2 tablespoons fresh thyme, salt and white pepper to taste.

How To Make Quick Sherry Mushroom Soup

1. Melt butter in a large saucepan over medium-high heat. Add sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they’re golden brown and have released most of their liquid.

2. Add minced shallot to the mushrooms and cook for 2 minutes until softened. Sprinkle flour over the mixture, stirring constantly for 1 minute to cook out the raw flour taste.

3. Gradually whisk in chicken broth, making sure no lumps form. Add fresh thyme and bring mixture to a gentle simmer, cooking for 5 minutes until slightly thickened.

4. Stir in heavy cream and dry sherry, then season with salt and white pepper. Simmer for 3-4 more minutes until heated through and flavors are well combined. Serve immediately while hot.

05. Hearty Chicken Barley Mushroom Soup

Comforting soup filled with tender chicken, chewy barley, and earthy mushrooms. Root vegetables add extra heartiness to this satisfying one-bowl meal.

Ingredients: 1 pound chicken breast (diced), 1 cup pearl barley, 8 ounces mixed fresh mushrooms (sliced), 2 ounces dried mushrooms (rehydrated), 6 cups chicken broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 tablespoons olive oil, fresh parsley for garnish.

How To Make Hearty Chicken Barley Mushroom Soup

1. Rehydrate dried mushrooms in 1 cup warm water for 15 minutes, then drain and chop, reserving the flavorful soaking liquid for extra depth.

2. Heat olive oil in a large Dutch oven over medium heat. Add diced chicken and cook for 5-6 minutes until lightly browned on all sides and nearly cooked through.

3. Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables begin to soften, then add both fresh and rehydrated mushrooms.

4. Pour in chicken broth, reserved mushroom soaking liquid, and pearl barley. Bring to a boil, then reduce heat and simmer covered for 35-40 minutes until barley is tender.

5. The soup will naturally thicken as it cooks and the barley releases starch. Add more broth or water if you prefer a thinner consistency.

6. Taste and season with salt and pepper, then garnish with fresh chopped parsley before serving in warm bowls.

06. Spicy Mushroom Lentil Soup

Protein-packed lentil soup with deep mushroom umami and warming harissa spice. This filling vegetarian soup satisfies even the heartiest appetites completely.

Ingredients: 1 cup green lentils, 8 ounces fresh mushrooms (sliced), 2 ounces dried mushrooms (chopped), 6 cups vegetable broth, 2 tablespoons harissa paste, 1 large onion (diced), 4 cloves garlic (minced), 3 tablespoons olive oil, 2 bay leaves, fresh cilantro for garnish.

How To Make Spicy Mushroom Lentil Soup

1. Rinse green lentils under cold water and pick through them to remove any debris. Heat olive oil in a large pot over medium-high heat.

2. Add sliced fresh mushrooms to the hot oil and cook for 6-8 minutes until deeply browned and most liquid has evaporated. This browning step is crucial for developing rich flavor.

3. Add diced onion and dried mushrooms to the pot, cooking for 4 minutes until onion softens. Stir in minced garlic and harissa paste, cooking for 1 minute until fragrant.

4. Add lentils, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until lentils are tender.

5. Remove bay leaves and taste for seasoning, adding salt and pepper as needed. The harissa should provide nice heat without being overwhelming.

6. Ladle into bowls and garnish with fresh cilantro. The soup will continue to thicken as it sits, so add more broth if reheating leftovers.

07. Creamy Wild Rice and Mushroom Soup

Luxurious one-pot soup featuring nutty wild rice and earthy mushrooms. This vegetarian comfort food becomes beautifully thick and creamy as it cooks.

Ingredients: 1 cup wild rice, 1 pound mixed mushrooms (sliced), 4 cups vegetable broth, 2 cups whole milk, 1 large onion (diced), 3 celery stalks (diced), 4 tablespoons butter, 3 tablespoons flour, 2 tablespoons fresh sage, salt and pepper to taste.

How To Make Creamy Wild Rice and Mushroom Soup

1. Cook wild rice according to package directions until tender but still slightly chewy, about 45 minutes. Drain and set aside – this can be done ahead of time.

2. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes until golden brown and liquid has evaporated.

3. Add remaining butter, diced onion, and celery to the pot. Cook for 5 minutes until vegetables soften, then sprinkle flour over everything and stir constantly for 2 minutes.

4. Gradually whisk in vegetable broth, making sure no lumps remain. Add cooked wild rice and fresh sage, then bring to a gentle simmer.

5. Slowly stir in milk and continue simmering for 15 minutes until soup thickens nicely. The rice will absorb liquid and create natural creaminess.

6. Season generously with salt and pepper. Remember that this soup thickens significantly as it sits, so thin with additional broth when reheating.

08. Rich Chicken and Mushroom Soup

Classic creamy soup with tender chicken and savory mushrooms in herb-infused broth. Bone-in chicken creates the most flavorful base for this comforting dish.

Ingredients: 2 pounds bone-in chicken breasts, 12 ounces mushrooms (sliced), 1 cup heavy cream, 6 cups chicken broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 tablespoons butter, 2 tablespoons fresh thyme, 2 bay leaves.

How To Make Rich Chicken and Mushroom Soup

1. Place chicken breasts, bay leaves, and half the thyme in a large pot with chicken broth. Bring to a boil, then simmer for 30 minutes until chicken is fully cooked and tender.

2. Remove chicken from broth and let cool enough to handle. Shred meat into bite-sized pieces, discarding skin and bones. Strain the cooking broth and reserve it.

3. Melt butter in the same pot over medium heat. Add diced onion, carrots, and celery, cooking for 6-7 minutes until vegetables are softened and lightly golden.

4. Add sliced mushrooms to the pot and cook for 5 minutes until they release their liquid and begin to brown. The vegetables should be tender at this point.

5. Pour reserved chicken broth back into the pot along with shredded chicken and remaining thyme. Simmer for 10 minutes to blend all the flavors together.

6. Stir in heavy cream and heat through for 3-4 minutes without boiling. Season with salt and pepper, then serve hot with crusty bread.

09. Savory Beef and Mushroom Noodle Soup

Homestyle noodle soup where mushrooms and Worcestershire create incredible savory depth. A little beef goes a long way in this satisfying comfort bowl.

Ingredients: 8 ounces ground beef, 8 ounces egg noodles, 12 ounces mushrooms (sliced), 6 cups beef broth, 2 tablespoons Worcestershire sauce, 1 onion (diced), 2 carrots (sliced), 2 celery stalks (diced), 3 cloves garlic (minced), 2 tablespoons olive oil.

How To Make Savory Beef and Mushroom Noodle Soup

1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a spoon until browned and cooked through.

2. Add diced onion, carrots, and celery to the pot with the beef. Cook for 5 minutes until vegetables begin to soften and onion becomes translucent.

3. Add sliced mushrooms and minced garlic, cooking for 4-5 minutes until mushrooms release their moisture and start to brown. The mixture should smell incredibly savory.

4. Pour in beef broth and Worcestershire sauce, bringing mixture to a boil. The Worcestershire adds deep umami flavor that complements the mushrooms perfectly.

5. Add egg noodles and cook according to package directions, usually 8-10 minutes, until tender. Stir occasionally to prevent sticking to the bottom of the pot.

6. Taste and season with salt and pepper as needed. Serve immediately while noodles are at their best texture and haven’t absorbed too much broth.

10. Lightened Cream of Mushroom Soup

Healthier take on classic cream of mushroom with perfect texture balance. Half pureed and half chunky creates the ideal creamy consistency without heavy cream.

Ingredients: 2 pounds mixed mushrooms (sliced), 4 cups low-sodium chicken broth, 1 cup low-fat milk, 1 large onion (diced), 4 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons flour, 2 tablespoons fresh tarragon, 2 tablespoons fresh parsley, salt and pepper to taste.

How To Make Lightened Cream of Mushroom Soup

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add sliced mushrooms in batches, cooking each batch for 5-6 minutes until deeply golden brown. Proper browning is essential for maximum flavor development.

2. Return all mushrooms to the pot and add diced onion. Cook for 4 minutes until onion softens, then add minced garlic and cook for another minute until fragrant.

3. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates the thickening base for your soup.

4. Gradually whisk in chicken broth, making sure no lumps form. Bring to a simmer and cook for 15 minutes until flavors meld and soup thickens slightly.

5. Using an immersion blender, puree exactly half the soup directly in the pot, leaving the other half chunky for textural contrast. This technique creates perfect creaminess.

6. Stir in low-fat milk, fresh tarragon, and parsley. Simmer for 5 more minutes until heated through. Season generously with salt and pepper before serving hot.

11. Lighter Cremini Mushroom Soup

Creamy mushroom soup using reduced-fat dairy for rich flavor without guilt. Firm cremini mushrooms provide better texture and deeper taste than regular white mushrooms.

Ingredients: 1½ pounds cremini mushrooms (sliced), 4 cups chicken broth, 1 cup low-fat milk, ½ cup reduced-fat sour cream, 1 onion (diced), 3 tablespoons butter, 2 tablespoons flour, 1 tablespoon fresh thyme, 2 bay leaves, salt and white pepper to taste.

How To Make Lighter Cremini Mushroom Soup

1. Melt butter in a large saucepan over medium-high heat. Add sliced cremini mushrooms and cook for 8-10 minutes, stirring occasionally, until they’re golden brown and have released most of their liquid.

2. Add diced onion to the mushrooms and cook for 4 minutes until softened and translucent. The onion should be tender but not browned at this point.

3. Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to create a roux. This will thicken the soup and eliminate any raw flour taste.

4. Gradually whisk in chicken broth, fresh thyme, and bay leaves. Bring to a gentle simmer and cook for 15 minutes until flavors develop and soup thickens naturally.

5. Remove bay leaves and stir in low-fat milk. Heat through for 3 minutes without boiling, then remove from heat and whisk in sour cream until smooth.

6. Season with salt and white pepper to taste. The reduced-fat dairy still creates wonderful creaminess while keeping the soup lighter than traditional versions.

12. Polish-Style Wild Mushroom Soup

Traditional Eastern European mushroom soup with rich, earthy flavors and wine. This vegetarian soup captures the essence of foraged forest mushrooms beautifully.

Ingredients: 2 ounces dried porcini mushrooms, 1 pound fresh mixed mushrooms (sliced), ½ cup dry white wine, 6 cups vegetable broth, 1 large onion (diced), 4 cloves garlic (minced), 3 tablespoons olive oil, 2 bay leaves, 1 cup small pasta or barley, fresh dill for garnish.

How To Make Polish-Style Wild Mushroom Soup

1. Soak dried porcini mushrooms in 2 cups warm water for 30 minutes until softened. Remove mushrooms and chop them, reserving the flavorful soaking liquid by straining it through fine mesh.

2. Heat olive oil in a large Dutch oven over medium-high heat. Add fresh sliced mushrooms and cook for 8-10 minutes until deeply browned and most liquid has evaporated.

3. Add diced onion and chopped porcini mushrooms to the pot. Cook for 5 minutes until onion softens, then add minced garlic and cook for another minute until aromatic.

4. Pour in white wine and let it simmer for 2 minutes to cook off the alcohol. Add vegetable broth, reserved mushroom soaking liquid, and bay leaves.

5. Bring soup to a boil, then add pasta or barley. Reduce heat and simmer for 15-20 minutes until pasta is tender and flavors have melded together beautifully.

6. Remove bay leaves and season with salt and pepper. Serve hot garnished with fresh dill, which adds a traditional Polish touch to this warming soup.

13. Rustic Wild Mushroom Soup

Cream-free soup showcasing fresh morel mushrooms with incredible savory depth. Dried mushrooms intensify the earthy flavor in this naturally rich and satisfying bowl.

Ingredients: 8 ounces fresh morel mushrooms (cleaned and halved), 1 ounce dried shiitake mushrooms, 6 cups vegetable broth, 1 large onion (diced), 3 shallots (minced), 4 cloves garlic (minced), ¼ cup dry sherry, 3 tablespoons olive oil, 2 tablespoons fresh thyme, crusty bread for serving.

How To Make Rustic Wild Mushroom Soup

1. Rehydrate dried shiitake mushrooms in 1 cup hot water for 20 minutes. Remove and chop mushrooms, then strain the soaking liquid through coffee filter to remove any grit.

2. Clean fresh morel mushrooms carefully by slicing them in half lengthwise and rinsing under cold water to remove any hidden dirt or insects. Pat completely dry.

3. Heat olive oil in a large pot over medium-high heat. Add halved morels and cook for 6-8 minutes until golden brown and slightly crispy around the edges.

4. Add diced onion, minced shallots, and chopped shiitake mushrooms. Cook for 5 minutes until onion is translucent, then add garlic and thyme, cooking 1 minute more.

5. Pour in sherry and let it bubble for 2 minutes to cook off alcohol. Add vegetable broth and reserved mushroom soaking liquid, bringing to a gentle simmer.

6. Simmer for 20 minutes until flavors concentrate and develop deep earthiness. Season with salt and pepper, then serve with crusty garlic bread for dipping.

14. Lemony Mushroom Orzo Soup

Bright and creamy mushroom soup filled with tender orzo pasta. Lemon and Parmesan add fresh tanginess that perfectly balances the earthy mushroom flavors.

Ingredients: 1 pound mixed mushrooms (sliced), 1 cup orzo pasta, 4 cups chicken broth, ½ cup sour cream, ¼ cup grated Parmesan cheese, 2 tablespoons dry sherry, 1 lemon (juiced and zested), 1 onion (diced), 3 tablespoons butter, 2 tablespoons fresh thyme, salt and pepper to taste.

How To Make Lemony Mushroom Orzo Soup

1. Melt butter in a large Dutch oven over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until golden brown and most liquid has evaporated.

2. Add diced onion to the mushrooms and cook for 4 minutes until softened. Stir in fresh thyme and cook for another minute until fragrant and aromatic.

3. Pour in chicken broth and dry sherry, bringing mixture to a boil. Add orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente.

4. Reduce heat to low and stir in sour cream gradually to prevent curdling. Add lemon juice, lemon zest, and grated Parmesan cheese, stirring until melted.

5. Season with salt and pepper to taste. The lemon should brighten the soup without overwhelming the mushroom flavors, creating perfect balance.

6. Serve immediately while orzo is at its best texture. The pasta will continue to absorb liquid, so add more broth if reheating leftovers.

15. Slow Cooker Mushroom Sherry Soup

Set-and-forget mushroom soup with deep umami flavors from soy sauce. This hands-off method creates incredibly rich and comforting results with minimal effort required.

Ingredients: 2 pounds mixed mushrooms (sliced), 4 cups vegetable broth, 1 cup heavy cream, ½ cup dry sherry, 2 tablespoons soy sauce, 1 large onion (diced), 4 cloves garlic (minced), 2 tablespoons butter, 2 tablespoons cornstarch, fresh thyme for garnish, black pepper to taste.

How To Make Slow Cooker Mushroom Sherry Soup

1. Melt butter in a large skillet over medium-high heat. Add sliced mushrooms in batches, browning each batch for 4-5 minutes until golden. This pre-browning step develops crucial flavor.

2. Transfer browned mushrooms to your slow cooker along with diced onion, minced garlic, vegetable broth, and soy sauce. The soy sauce adds incredible umami depth.

3. Cover and cook on low heat for 6 hours or high heat for 3 hours until flavors meld together and vegetables are completely tender.

4. About 30 minutes before serving, whisk cornstarch with 2 tablespoons cold water to create a slurry. Stir this mixture into the soup to thicken.

5. Add heavy cream and dry sherry during the last 15 minutes of cooking. Stir gently and let flavors blend without boiling the cream.

6. Season with black pepper and garnish with fresh thyme before serving. The long, slow cooking creates incredibly rich and satisfying results.

16. Swedish-Style Meatball and Mushroom Soup

Comforting soup inspired by famous Swedish meatballs with creamy mushroom broth. Tender homemade meatballs make this hearty soup a complete satisfying meal.

Ingredients: 1 pound ground beef and pork mix, 8 ounces mushrooms (sliced), 4 cups beef broth, 1 cup heavy cream, ½ cup breadcrumbs, 1 egg, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons butter, 1 teaspoon allspice, ½ teaspoon nutmeg, salt and pepper to taste.

How To Make Swedish-Style Meatball and Mushroom Soup

1. Mix ground meat with breadcrumbs, egg, minced garlic, allspice, nutmeg, salt, and pepper in a bowl. Refrigerate mixture for 20 minutes to help meatballs hold their shape better.

2. Roll chilled meat mixture into small meatballs about 1 inch in diameter. Using a small ice cream scoop helps create uniform sizes that cook evenly.

3. Melt butter in a large Dutch oven over medium-high heat. Brown meatballs in batches for 6-8 minutes total, turning to brown all sides. Remove and set aside.

4. Add diced onion and sliced mushrooms to the same pot, cooking for 5 minutes until softened. The browned bits from meatballs add incredible flavor to vegetables.

5. Pour in beef broth and return meatballs to pot. Bring to a simmer and cook for 15 minutes until meatballs are cooked through completely.

6. Stir in heavy cream and simmer for 5 more minutes until heated through. The creamy broth should coat the back of a spoon nicely.

7. Season with additional salt and pepper as needed. Serve hot with lingonberry sauce on the side for authentic Swedish flavor.

Final Thoughts

These mushroom soup recipes offer something special for every taste and occasion. From quick weeknight dinners to impressive weekend meals, you’ll find your new favorites here.

Each bowl brings comfort and satisfaction with rich, earthy flavors that warm you from the inside out during any season.