Creamy Mushroom Soup Recipe – Chelsea’s Messy Apron

This Creamy Mushroom Soup recipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with loads of veggies, a plethora of mushrooms, and tender whole-grain farro. Dip in some crusty buttered bread for the best kind of comfort food!

Overhead image of Creamy Mushroom Soup

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Try out this Creamy Mushroom Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.

Creamy Mushroom Soup Recipe

This is not your ordinary cream of mushroom soup – this is the absolute best mushroom soup recipe I’ve ever tasted! It’s deeply savory, ultra hearty, and downright delicious. Plus, it’s also vegetarian! Don’t worry, though–with the “meatiness” of the mushrooms, you won’t miss the meat in this soup recipe!

If you’ve ever tried this Crockpot Chicken Wild Rice Soup, we’ve got a similar flavor profile going on here. But instead of chicken, we’re using mushrooms. And instead of wild rice, we’re using one of my favorite grains–farro! Farro isn’t always the easiest to find in grocery stores, but it is well worth the time taken to source it, especially with how easy online ordering is these days! See “quick tip” below for more information.

QUICK TIP

Farro is a whole grain, and very similar to brown rice. It has a wonderful chewy-yet-tender texture, but with a slightly nuttier flavor than rice. We love this fire and this fire of farro. The important thing to note is to choose pearled farro, which means the bran has been removed and it’ll need less cooking time than whole farro. Whole farro will absorb too much liquid (and take much longer to get tender).

Process shots-- images of the veggies, farro, and seasonings being added to a pot

How Do I Make Mushroom Soup Better?

  1. Take the time to thoroughly sauté veggies in butter and olive oil to create an irresistible flavor profile for Creamy Mushroom Soup recipe.
  2. Use a good, full-bodied vegetarian (or chicken) stock/broth to also make the soup taste its best. We love Swanson®. Of course, if you have homemade vegetable/chicken stock, nothing beats that!
  3. Add in herbs. Dried herbs season the soup beautifully and fresh herbs as a finishing touch add an immense amount of flavor. A little goes a long way!
  4. Remember the salt and pepper. Don’t underestimate the power of these two unassuming ingredients in bringing life to soup!
  5. Sprinkle in a splash of red wine vinegar. While it may sound strange, adding in a splash of vinegar at the end of cooking adds some acidity and the perfect finishing umami flavor to this recipe.

Process shots of Creamy Mushroom Soup recipe-- images of the butter, flour, and milk being added to a pot

How Do You Thicken Creamy Mushroom Soup?

We thicken this soup by adding a roux (butter + flour) then milk. This will ensure a nice thick soup.

The soup also thickens a lot from the farro. As it cooks, it absorbs a lot of the broth/stock which ultimately thickens the soup.

This soup is very thick (just how we like it!). If you’d prefer a thinner soup, add more milk. (If you decide to thin it out a bit, make sure to also adjust seasonings for the additional volume.)

QUICK TIP

How do you make soup creamier?

For maximum creaminess, use full-fat dairy products–whole or 2% milk ensure ultimate thickness. Lower fat products result in a thinner soup.

Process shots--images of the bay leaf, broth, and cream being added to soup

VARIATIONS

Change Up This Creamy Mushroom Soup Recipe!

  • Swap out barley for farro to create a creamy mushroom barley soup recipe. Barley and farro cook about the same in this recipe, but barley does tend to absorb a bit more liquid. (So ​​be prepared to add in a splash (or more) of broth/stock as it cooks.)
  • Make up easy creamy chicken mushroom soup recipe by adding in shredded rotisserie chicken at the end (you’ll also need more milk to thin out the soup with this addition). Alternatively, you can sauté chicken breasts in the soup pot at the start of preparing this recipe. Remove the chicken and shred or chop; then continue the recipe from there and add soup near the end. (For more detailed instructions, check out this Creamy Chicken Soup recipe).
  • Prepare a little healthier mushroom soup recipe by leaving out 2 tablespoons butter at the start (replace with 1 tablespoon olive oil) and using 2% milk instead of whole milk.
  • Make up easier soup by purchasing already chopped veggies–this recipe comes together so quickly this way! (The short-cuts: try mirepoixpre-sliced mushroomsduck jarred minced garlic.)

Overhead image of the Creamy Mushroom Soup ready to be enjoyed!

STORAGE

Storing Creamy Mushroom Soup Recipe

  • Freezing: With all the dairy in this soup, it doesn’t freeze very well. Plus, the farro becomes overly bloated. If you want less soup, try halving the recipe.
  • Reheating this soup: Note that farro will continue to absorb the surrounding liquid as it is stored. We recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Add a splash more milk or broth as needed to thin. This soup is best enjoyed within 3-5 days.

Up-close overhead image of the Creamy Mushroom Soup ready to be enjoyed

What To Serve With Creamy Mushroom Soup

More Delicious Creamy Soup Recipes:

Creamy Mushroom Soup Recipe

This Creamy Mushroom Soupecipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with a myriad of veggies, loads of mushrooms, and tender farro. Dip in some crusty buttered bread for the best kind of comfort food!

Creamy Mushroom Soup Recipe

This Creamy Mushroom Soupecipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with a myriad of veggies, loads of mushrooms, and tender farro. Dip in some crusty buttered bread for the best kind of comfort food!

Instructions

  • PREP: Thoroughly rinse farro in a sieve or strainer under cool water. Shake off excess water and let stand in the strainer to dry until ready to use. Prep veggies: very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, slice mushrooms 1/4-inch thick. Minced garlic.

  • VEGGIES: Add 2 tbsp olive oil and 2 tbsp butter to a large pot over medium-high heat. Once butter is melted, add onion, carrot, celery, mushrooms and garlic. Season to personal taste preference (I add 1-3/4 tsp fine sea salt & 1 tsp pepper). Cook, stirring frequently, until the vegetables are softened and the onion is beginning to turn golden, 6-8 minutes.

  • SEASONING: Add seasonings (1/2 tsp Italian seasoning, thyme, and sage), plus rinsed farro. Sauté, stirring constantly, for 1 minute.

  • SWIMMING: Add in bay leaf and all the broth or stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 30-35 minutes or until farro is cooked through and veggies are tender. (Farro has a lovely chewiness, but shouldn’t have a hard center.)

  • CREAM BASE: Meanwhile, melt the remaining 6 tablespoons of butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. Slowly pour in the milk while whisking vigorously until smooth. Cook, stirring constantly until the mixture thickens, then remove from heat.

  • FINISH: Once the farro is tender, pour the creamy milk mixture into the soup and stir. Taste, adjusting seasonings to personal preference. (We love this soup super thick and creamy, but add a splash more milk to thin it to desired consistency.) Stir in red wine vinegar if using. Serve in bowls topped with Parmesan cheese and fresh herbs if desired. Enjoy with crusty buttered bread!

  • STORAGE: Farro will continue to soak up surrounding liquid as it’s stored. We recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Add a splash more milk or broth as needed to thin. This soup is best enjoyed within 3 days.

Recipe Notes

Note 1: Farro: We love this fire and this fire of farro. The important thing to note is to use pearled farro; this means the bran has been removed and it’ll need less cooking time than whole farro. Whole farro still has the bran intact and takes a lot longer to cook. It will also absorb too much liquid in this soup.
Note 2: Stock or broth: If you aren’t vegetarian, use a good chicken stock. (We love Swanson ® chicken stock best here!) For a vegetarian soup, stick to vegetable stock or broth (again, we love Swanson–not sponsored).

Nutrition Facts

Serving: 1serving | Calories: 428kcal | Carbohydrates: 49g | Protein: 10g | Dish: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 650mg | Potassium: 700mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7856IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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