Mushroom Soup

As winter wraps its chilly arms around us, there’s nothing quite as comforting as a steaming bowl of homemade soup. This Mushroom Soup Recipe with rosemary and garlic is a family favorite that’s both soul-warming and deeply flavorful. Inspired by the hearty simplicity of American comfort food, it’s rich, creamy, and surprisingly easy to prepare.

Growing up, this soup was a staple at our holiday gatherings. My grandmother, an enthusiastic cook who loved foraging for mushrooms in the cold months, would fill the house with the scent of sautéing garlic and earthy mushrooms. She taught me that a good mushroom soup doesn’t need fancy ingredients — just quality produce and a little love.

This version is keto-friendly, gluten-free adaptable, and offers easy swaps for vegan and vegetarian diets. It’s the perfect centerpiece for a dinner party or a cozy weekday meal.

Ingredients

Here’s what you’ll need to make this Mushroom Soup Recipe:

• 4 tablespoons olive oil, butter, or vegan butter
• 1 large onion, diced (or 2 shallots)
• 4 garlic cloves, roughly chopped (plus 2–4 extra for garnish)
• 1 lb cremini mushrooms, sliced (or your mushroom of choice)
• ½ teaspoon salt
• 1 tablespoon fresh rosemary, chopped (or thyme)
• ¼ cup sherry cooking wine (or marsala/red wine)
• 5 tablespoons flour (all-purpose or gluten-free)
• 3 cups hot vegetable broth, chicken stock, or beef broth
• ½ to 1 cup sour cream (vegan, cashew cream, or heavy cream)
• Pepper to taste

Optional Garnish:

• Truffle oil drizzle
• Garlic chips
• Croutons
• Crusty bread

Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat your oil or butter over medium-high heat. Add the diced onion and sauté for 3–4 minutes until golden and fragrant. Lower the heat to medium, add garlic, and continue to cook for 2 more minutes.

Step 2: Cook the Mushrooms

Add the sliced mushrooms, salt, and rosemary to the pot. Sauté for 10–12 minutes, stirring occasionally. Allow the mushrooms to release their moisture and develop a deep, savory flavor. Pour in the cooking wine, turn up the heat, and let the alcohol cook off — about 3–4 minutes.

Optional: Set aside ¼ cup of mushrooms for garnish.

Step 3: Create the Roux

Lower the heat to medium again. Sprinkle flour over the mushrooms and stir constantly for 1–2 minutes. This will help thicken the soup. Add 1 cup of hot broth and stir vigorously to deglaze the pot and mix in all the browned bits. Add the remaining 2 cups of broth gradually, stirring well.

Step 4: Add Creaminess

Once the soup reaches a gentle simmer, stir in the sour cream or your preferred alternative. Mix thoroughly until smooth. Season with pepper and taste for salt, adjusting if needed.

Tip: If the soup is too thick for your liking, add a bit more broth to reach your desired consistency.

How to Make Garlic Chips (Optional)

Garlic chips add a lovely crunch and aroma to the soup. Here’s how to make them:

1. Thinly slice 2–4 garlic cloves lengthwise.
2. Heat 2 tablespoons oil in a small skillet.
3. Fry the slices until golden (about 3 minutes), flipping halfway through.
4. Transfer to paper towels to drain.

You can also add a few rosemary leaves to the pan for an extra herbal touch.

To Serve

Ladle the hot mushroom soup into bowls. Top with reserved sautéed mushrooms, garlic chips, and a drizzle of truffle oil for a gourmet finish. Serve with warm crusty bread or croutons.

Tips & Variations

• For a vegan version, use olive oil, gluten-free flour, and vegan sour cream or blended cashews.
• Make it gluten-free by swapping the flour with a GF alternative like rice flour or cornstarch.
• Want it chunky or smooth? Blend half the soup for a velvety texture or blend fully for a creamier result.
• Add protein by tossing in cooked shredded chicken, chickpeas, or white beans.

Why This Mushroom Soup Recipe Is a Winter Favorite

• Rich in umami: Mushrooms bring a deep, savory flavor that feels indulgent but is healthy.
• Customizable: Make it creamy, vegan, gluten-free, or hearty — it adapts to all diets.
• One-pot wonder: Minimal dishes, maximum flavor.
• Cozy and filling: Perfect for snow days and family dinners.

Join the Conversation

Have you tried this Mushroom Soup Recipe? Share your twist in the comments below or tag us on Instagram with #SoupSeasonLove — we’d love to see how you make it your own!

📖 Recipe

Print Pin

Mushroom Soup

Make a rich mushroom soup with rosemary, perfect for winter meals! Keto, GF, and vegan adaptable.

Course Appetizer, Breakfast, Side Dish, Soup

Cuisine American

Keyword Mushroom Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 tablespoons olive oil butter, or vegan butter
• 1 large onion diced (or 2 shallots)
• 4 garlic cloves roughly chopped (plus 2–4 extra for garnish)
• 1 lb cremini mushrooms sliced (or your mushroom of choice)
• ½ teaspoon salt
• 1 tablespoon fresh rosemary chopped (or thyme)
• ¼ cup sherry cooking wine or marsala/red wine
• 5 tablespoons flour all-purpose or gluten-free
• 3 cups hot vegetable broth chicken stock, or beef broth
• ½ to 1 cup sour cream vegan, cashew cream, or heavy cream
• Pepper to taste

Optional Garnish:

• Truffle oil drizzle
• Garlic chips
• Croutons
• Crusty bread

Instructions

Step 1: Sauté the Aromatics

• In a large pot or Dutch oven, heat your oil or butter over medium-high heat. Add the diced onion and sauté for 3–4 minutes until golden and fragrant. Lower the heat to medium, add garlic, and continue to cook for 2 more minutes.

Step 2: Cook the Mushrooms

• Add the sliced mushrooms, salt, and rosemary to the pot. Sauté for 10–12 minutes, stirring occasionally. Allow the mushrooms to release their moisture and develop a deep, savory flavor. Pour in the cooking wine, turn up the heat, and let the alcohol cook off — about 3–4 minutes.
• Optional: Set aside ¼ cup of mushrooms for garnish.

Step 3: Create the Roux

• Lower the heat to medium again. Sprinkle flour over the mushrooms and stir constantly for 1–2 minutes. This will help thicken the soup. Add 1 cup of hot broth and stir vigorously to deglaze the pot and mix in all the browned bits. Add the remaining 2 cups of broth gradually, stirring well.

Step 4: Add Creaminess

• Once the soup reaches a gentle simmer, stir in the sour cream or your preferred alternative. Mix thoroughly until smooth. Season with pepper and taste for salt, adjusting if needed.
• Tip: If the soup is too thick for your liking, add a bit more broth to reach your desired consistency.