Winter nights have me craving a warm bowl of creamy soup. French mushroom soup fits that craving with a rich texture and earthy aroma. I made this post so you can reach that comfort quickly. I pulled together 30 recipes that feel indulgent yet stay doable. Let me show you how to make them your own.
If you love simple, satisfying meals and easy weeknight cooking, this one is for you. Soup lovers who want a touch of French style in a bowl will find it here. If you cook for family or friends, these recipes offer warmth without fuss.
You’ll get 30 French mushroom soup recipes that are rich, creamy, and deeply satisfying. Each recipe starts with a silky base and builds a mushroom punch with garlic, herbs, and a hint of wine. There are different styles too, from classic veloute to lighter options. You’ll see practical tips to thicken naturally, choose mushrooms, and finish with cream or crème fraîche.
I include sensory notes so you can picture the steam rising and the aroma of sautéed mushrooms. You will find practical steps for sautéing mushrooms, deglazing with wine, and seasoning at the end. There are tips for making it ahead, reheating, and freezing portions. I also share topping ideas like chives, crispy mushrooms, or a final swirl of cream.
This collection helps you plan a cozy dinner, batch a starter for guests, or stock your freezer. You can customize with different mushrooms or dairy choices to fit what you have. If you want a comforting, elegant partner for bread or a light salad, these soups fit.
Ready to try a new French soup tonight? Start with one recipe that fits your mood. Or mix elements from several to craft your own velvety mushroom dream. Gather a pot, whisk, and a ladle, and let the aroma do the rest. This collection makes creamy mushroom soup easy, tasty, and a touch fancy.
1. Classic French Cream of Mushroom Soup
Craving a warm, creamy starter that tastes like a French kitchen? This Classic French Cream of Mushroom Soup brings comfort to the table. It pairs earthy mushrooms with silky cream and a splash of white wine for brightness. Use it as a cozy starter or a light main on a chilly evening.
Here is the complete recipe so you can make it tonight.
Ingredients
– 1 lb fresh mushrooms, sliced
– 1 shallot, finely chopped
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup dry white wine
– 3 tbsp butter
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions
1. In a large pot, melt butter over medium heat. Add shallot, onion, and garlic; cook until translucent.
2. Add mushrooms; cook 5-7 minutes, until softened and lightly golden.
3. Pour in white wine; simmer 2-3 minutes to reduce.
4. Add vegetable broth; bring to a boil, then reduce heat to a gentle simmer for 15 minutes.
5. Blend the soup until smooth, using a blender or an immersion blender.
6. Return to pot; stir in heavy cream. Season with salt and pepper.
7. Serve warm, with a sprinkle of parsley.
Tip: For more depth, mix in a small handful of wild mushrooms.
This creamy soup delivers classic French comfort in every spoonful.
2. Truffle Oil Infused Mushroom Soup
Want a mushroom soup that feels fancy but is easy to make? Truffle oil can lift a simple bowl into a gourmet moment. This creamy mushroom soup uses cremini mushrooms for depth and a splash of cream for silk. The scent of truffle oil adds warmth and aroma, making it feel special without long prep.
Here is why it works: you get rich flavor from sautéed mushrooms, a light broth base, and a touch of cream. You control richness by adjusting the cream and the truffle oil. It pairs well with crusty bread and a simple green salad.
Complete recipe details
– Ingredients:
– 1 lb cremini mushrooms, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tbsp truffle oil
– 2 tbsp olive oil
– Salt and pepper to taste
– Instructions:
1. Heat olive oil in a pot over medium heat. Add onion and cook until translucent.
2. Add garlic and mushrooms. Sauté until the mushrooms brown and soften.
3. Pour in chicken broth and simmer for 15 minutes.
4. Blend the soup until smooth. Return to the pot and stir in heavy cream.
5. Drizzle with truffle oil, season with salt and pepper, and serve with crusty bread.
– Tips:
– Start with a small amount of truffle oil and add more if you want a stronger aroma.
– You can swap half the heavy cream for milk for a lighter version.
– Storage:
– Leftovers keep in an airtight container in the fridge for up to 3 days.
Next steps: grab these ingredients and cook this tonight for a cozy, restaurant-like soup at home.
Elevate your everyday meals with a drizzle of truffle oil! One splash can turn a simple French mushroom soup into a gourmet delight that whispers luxury.
3. Wild Mushroom and Thyme Soup
You want a soup that warms you up and tastes special. This wild mushroom and thyme soup delivers. It uses forest mushrooms for earthiness and thyme for a bright lift. The result is creamy, comforting, and easy to make on a busy night.
Complete recipe
– Servings: 6
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 280 per serving
Ingredients
– 1 lb mixed wild mushrooms, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 tbsp fresh thyme, chopped
– 3 tbsp butter
– Salt and pepper to taste
Tips
– For more depth of flavor, roast the mushrooms first, then add them to the pot.
Instructions
1. In a large pot, melt butter and sauté onions until soft.
2. Add garlic and wild mushrooms, cooking until the mushrooms release their moisture.
3. Pour in the vegetable stock and thyme, bringing to a simmer for 15 minutes.
4. Blend until smooth, stir in heavy cream, and season with salt and pepper.
5. Serve topped with fresh thyme.
4. Creamy Porcini Mushroom Soup
You want a cozy, restaurant style soup you can make at home. This creamy porcini soup delivers depth with dried and fresh mushrooms. The earthy porcini bring a meaty, umami bite. A kiss of parmesan finishes it with savory richness.
Complete recipe
Ingredients
– 1 oz dried porcini mushrooms
– 1 lb mixed fresh mushrooms, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable stock
– 1 cup heavy cream
– 1/2 cup grated parmesan
– 3 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Soak dried porcini in warm water for 15 minutes, then chop.
2. In a pot, heat olive oil and add onions and garlic, sauté until soft.
3. Stir in fresh mushrooms and chopped porcini, cooking until golden.
4. Add vegetable stock and simmer for 15 minutes.
5. Blend until smooth, then stir in cream and parmesan. Season with salt and pepper.
6. Serve hot with crusty bread.
5. Spicy Thai Mushroom Soup
Craving a soup with heat and elegance? This Spicy Thai Mushroom Soup blends precise French technique with bold Thai flavors. Fresh cilantro, bright lime, and a kick from red curry wake up your taste buds. It’s creamy, comforting, yet adventurous enough for weeknights. It tastes creamy but stays balanced. Here is why it works.
Complete recipe details
Ingredients
– 1 lb assorted mushrooms, sliced
– 4 cups vegetable broth
– 1 can coconut milk
– 2 tbsp red curry paste
– 2 tbsp fish sauce
– 1 lime, juiced
– Fresh cilantro for garnish
– Optional: Vegetarian swap — use soy sauce in place of fish sauce, or omit
Instructions
1. In a pot, combine vegetable broth and coconut milk and bring to a gentle simmer.
2. Whisk in red curry paste until fully dissolved.
3. Add mushrooms and simmer 8–10 minutes until tender.
4. Stir in lime juice and fish sauce; taste and adjust with more lime if needed.
5. Ladle into bowls and garnish with cilantro.
Tip: for extra heat, add sliced jalapeños or Thai chilies.
6. French Onion Mushroom Soup
You want a cozy soup that feels special but is easy to make. French Onion Mushroom Soup fits that brief. Caramelized onions bring sweetness, and mushrooms add earthiness. It cooks in under an hour and tastes rich without a mess. Here is why this pairing works: onions build depth, mushrooms lend bite, and cheese gives a melty, creamy finish.
Recipe details
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 330 per serving
Ingredients
– 2 large onions, thinly sliced
– 1 lb mushrooms, sliced
– 4 cups beef or vegetable broth
– 1 cup Gruyère cheese, grated
– 3 tbsp butter
– 1 tbsp olive oil
– Fresh thyme for garnish
– Salt and pepper to taste
Instructions
1. In a pot, melt butter with olive oil over medium heat. Add onions and cook until caramelized, about 20 minutes.
2. Add mushrooms and cook until tender.
3. Pour in broth, bring to a simmer, and season with salt and pepper.
4. Ladle soup into bowls, top with cheese, and broil until bubbly.
5. Garnish with fresh thyme and serve hot.
For deeper flavor, mix beef and vegetable broth.
Tips
– Vegetarian option: use all vegetable broth and skip the cheese or swap with vegan cheese.
– Leftovers store in the fridge for up to 3 days.
7. Rustic Mushroom Barley Soup
Looking for a hearty, cozy soup to warm a chilly night? This rustic mushroom barley soup hits the mark. It mixes earthy mushrooms, chewy barley, and comforting vegetables in a simple broth. A splash of fresh rosemary lifts the flavor with a soft, piney note. You can make a big batch and freeze the rest for fast meals. It keeps well in the fridge for days.
Complete Recipe
Ingredients:
– 1 lb mushrooms, sliced
– 1 cup pearl barley
– 1 onion, chopped
– 3 carrots, diced
– 4 cups vegetable broth
– 3 cups water
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and carrot; cook until softened.
2. Stir in mushrooms and sauté until tender, about 5 minutes.
3. Add barley, water, broth, and rosemary. Bring to a boil.
4. Reduce heat and simmer for 30 minutes, or until barley is tender.
5. Season with salt and pepper. Serve hot.
Notes:
– This soup stores well and can be frozen in portions.
– For a lighter version, use low-sodium broth.
8. Smoky Chipotle Mushroom Soup
Craving a soup with bold, smoky flavor? Smoky chipotle mushroom soup brings heat and earthiness in one bowl. Chipotle peppers add a warm smokiness that lingers after each bite, while coconut milk keeps the soup creamy without dairy. You get a comforting, restaurant-like dish that is simple to make at home. This twist on classic mushroom soup fits busy weeknights and cozy weekends alike.
Complete recipe
Ingredients
– 1 lb mixed mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can coconut milk
– 2 chipotle peppers in adobo sauce, chopped
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté onions until soft.
2. Add garlic and mushrooms, cooking until tender.
3. Stir in chipotle peppers, then add broth and bring to a simmer.
4. Cook for 15 minutes, then blend until smooth.
5. Stir in coconut milk, season, and serve hot.
Tips:
– Adjust heat by adding more or fewer chipotle peppers.
– If you like a lighter texture, blend only half the batch and leave the rest chunky.
– For dairy-free creaminess, coconut milk works best; you can also try almond milk as an alternative.
9. Creamy Spinach and Mushroom Soup
You want a creamy soup that is easy, tasty, and good for you. Spinach brings color and vitamins; mushrooms give a deep, earthy depth. It’s great for lunch or a cozy dinner with grilled cheese. The velvety texture warms you from the inside out.
Here is the complete recipe you can try tonight.
Ingredients
– 1 lb mushrooms, sliced
– 3 cups fresh spinach
– 1 onion, diced
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot. Sauté onion until soft.
2. Add mushrooms; cook until they release moisture and brown slightly.
3. Stir in spinach until wilted.
4. Pour in broth; simmer 15 minutes.
5. Blend the soup until smooth. Return to heat, stir in cream, season.
6. Serve hot with crusty bread.
Nutrition
– Servings: 4
– Calories: 290 per serving
– Protein: 7g
– Carbohydrates: 22g
– Fat: 18g
– Fiber: 4g
Vegan option
For a vegan version, swap heavy cream with coconut milk.
Tips
– If you use frozen spinach, thaw and drain before adding.
FAQs
– Can I freeze leftovers? Yes, freeze in a sealed container for up to 3 months.
– What should I serve with this soup? Grilled cheese is a classic pairing.
10. Mediterranean Mushroom Soup
Craving a mushroom soup with bright, sun-dried flavors? This Mediterranean version blends earthy mushrooms with sun-dried tomatoes, olives, and fresh herbs. You get a creamy bowl that feels sunny and satisfying. Here is why it works: briny olives and tangy tomatoes lift the creamy base.
Mediterranean Mushroom Soup Recipe
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 320 per serving
Nutritional Information
– Protein: 7g
– Carbohydrates: 26g
– Fat: 22g
– Fiber: 3g
Ingredients
– 1 lb mushrooms, sliced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup olives, sliced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Fresh basil for garnish
Instructions
1. Heat olive oil in a pot and sauté mushrooms until soft, about 6 to 8 minutes.
2. Stir in sun-dried tomatoes and olives and cook for 2 minutes to wake their flavors.
3. Add vegetable broth, bring to a simmer, and cook 15 minutes for depth.
4. Blend the soup until smooth, then slowly stir in heavy cream. Season with salt and pepper.
5. Ladle into bowls and top with fresh basil.
6. Serve with crusty bread for a complete meal.
Note: For a citrus lift, a pinch of lemon zest brightens the finish.
Elevate your soup game with a Mediterranean twist! Creamy French mushroom soup meets sun-dried tomatoes and olives for a flavor explosion that’s both comforting and vibrant.
11. Pumpkin and Mushroom Bisque
Looking for a cozy fall soup you can make in a snap? This pumpkin and mushroom bisque blends smooth pumpkin with earthy mushrooms for a creamy, comforting bowl. It uses simple pantry ingredients and comes together in about 45 minutes. Nutmeg and coconut milk add warm spice and a silky texture without heaviness. Serve it hot on chilly evenings and wow guests with a seasonal twist.
Ingredients
– 2 cups pumpkin puree
– 1 lb mushrooms, sliced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 tsp ground nutmeg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot over medium heat. Add onion and garlic and sauté until soft.
2. Add mushrooms and cook until they brown and release moisture.
3. Stir in pumpkin puree and nutmeg. Cook for 2 minutes to wake up the spice.
4. Pour in vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Blend until smooth using an immersion blender, or carefully blend in batches in a regular blender.
6. Return the soup to the pot, stir in coconut milk, and season with salt and pepper.
7. Serve hot. If you like, finish with a pinch of nutmeg or a few roasted pumpkin seeds for crunch.
This pumpkin and mushroom bisque is a move you can rely on for flavor, ease, and a touch of fall texture.
12. Apple and Mushroom Soup
Looking for a soup that feels fresh and cozy at once? You can get that with apple and mushroom soup. The mix brings sweet fruit and earthy mushrooms together. Here is why it works: the apples brighten the broth while the mushrooms keep it hearty. This soup is simple, tasty, and easy to make for any weeknight dinner.
Ingredients
– 2 apples, peeled and diced
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 4-5 minutes.
2. Add mushrooms and cook until they soften and brown lightly, 6-8 minutes.
3. Stir in apples and cook 2-3 minutes to mellow their bite.
4. Pour in vegetable broth. Bring to a simmer and cook 15 minutes.
5. Blend the soup with an immersion blender until smooth.
6. Stir in heavy cream. Season with salt and pepper to taste.
7. Ladle into bowls and, if you like, garnish with a few extra apple dices.
This creamy soup pairs well with a crisp salad for a light lunch. Tips: make a bigger batch and freeze the leftovers in small containers for quick dinners later.
13. Beer and Mushroom Soup
You want a soup that feels rich and comforting, but not heavy. A splash of beer adds depth and mushroom flavor makes every bite satisfying. This beer and mushroom soup is cozy for a quiet night and pairs well with crusty bread.
Here is why it works: the beer blends with the cream to make a smooth, velvet soup. You can skip alcohol if you need to. Let the onions, garlic, and mushrooms brown a bit before adding liquid.
Recipe at a glance:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 340 per serving
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beer (lager or stout)
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
Instructions
1. In a pot, melt butter and sauté onion and garlic until soft.
2. Add mushrooms and cook until tender.
3. Pour in beer and simmer for 5 minutes.
4. Add vegetable broth and simmer 10 minutes more.
5. Blend until smooth, stir in cream, season to taste.
6. Serve hot with crusty bread.
Tips: choose a beer you enjoy, as it shapes the final flavor. For a non-alcohol version, use non-alcoholic beer. Leftovers keep up to 3 days in the fridge.
14. Herb-Infused Mushroom Soup
Looking for a bright, cozy soup with a mushroom base? This herb-infused mushroom soup gives you a fresh bowl that feels light yet comforting. Dill, thyme, and parsley lift the earthy mushrooms, making every sip feel bright. You can have it ready in about 45 minutes, a perfect lunch or starter.
Here is why this recipe shines and how to make it.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups fresh herbs (dill, thyme, parsley)
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté onion and garlic until soft.
2. Add mushrooms, cooking until tender.
3. Pour in vegetable broth and bring to a simmer.
4. Stir in herbs and cook for 10 minutes.
5. Blend until smooth, add cream, and season with salt and pepper.
6. Serve with a sprinkle of fresh herbs on top.
15. Miso Mushroom Soup
Craving a warm bowl that comforts without heaviness? This miso mushroom soup blends earthy mushrooms with mellow miso for a cozy weeknight meal. The miso adds umami and a gentle salt kiss. Let’s break it down with a quick, flexible recipe you can tailor to your liking. Next steps are simple: gather ingredients, cook, and enjoy.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 3 tbsp miso paste (white miso is mild)
– 1 cup bok choy, chopped
– 2 tbsp sesame oil
– Green onions for garnish
– Salt and pepper to taste
Note: Gluten-free option available with gluten-free miso.
Instructions
1) In a pot, heat sesame oil and sauté onions until soft.
2) Add mushrooms and cook until tender.
3) Pour in vegetable broth and bring to a simmer.
4) Whisk miso paste with a ladle of hot broth in a small bowl to dissolve, then stir back into the pot. Add bok choy and simmer 5 minutes.
5) Taste and adjust salt. Ladle into bowls and garnish with green onions.
Tip: Miso can be salty. Taste before adding extra salt.
16. Mushroom and Leek Soup
You want a soup that feels rich but is easy to make. The mushroom and leek combo gives a silky base with a touch of sweetness. It works for a fancy dinner or a cozy weeknight meal. This creamy mushroom soup has a French-style comfort you can make in under an hour.
Here is the complete recipe so you can cook it tonight.
Recipe at a glance:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 310 per serving
Ingredients:
– 1 lb mushrooms, sliced
– 2 leeks, cleaned and chopped
– 4 cups vegetable broth
– 1 cup heavy cream
– 3 tbsp butter
– Salt and pepper to taste
Note: Wash leeks thoroughly to remove grit before using.
Instructions:
1) In a pot, melt the butter over medium heat. Add the leeks and cook until they soften and sweeten.
2) Add the mushrooms. Cook until they brown a bit and release their aroma.
3) Pour in the vegetable broth. Let it simmer for about 15 minutes.
4) Blend the soup until smooth. Return it to the pot and stir in the heavy cream.
5) Season with salt and pepper. Heat gently, then serve with crusty bread.
Tips for flavor and texture:
– If you want a lighter version, swap half the cream for milk.
– For a dairy-free option, use coconut cream or almond milk and skip the extra butter.
– A pinch of thyme or a bay leaf can deepen the French-inspired taste.
17. Sweet Potato and Mushroom Soup
You want a soup that feels cozy but bright. Sweet potatoes bring creaminess and a touch of sweetness, while mushrooms add a deep, earthy flavor. This combo makes a bowl you can eat as a full meal or serve as a polished starter. You can tweak it with spices or a splash of coconut milk to match your mood. Next steps give you a simple, dependable method.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 310 per serving
Ingredients
– 2 medium sweet potatoes, peeled and diced
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional garnish: chopped herbs or a drizzle of coconut milk
Instructions
1. In a pot, heat olive oil. Sauté onions until they are translucent.
2. Add mushrooms. Cook until they soften and brown a bit.
3. Stir in sweet potatoes, broth, salt, and pepper.
4. Bring to a boil, then lower the heat. Simmer about 20 minutes until the potatoes are tender.
5. Blend the soup until smooth using an immersion blender or a regular blender. Return it to the pot if needed. Stir in coconut milk.
6. Serve hot. Garnish with herbs if you like.
Tip: For extra depth, roast the sweet potatoes first, then add them to the pot.
18. Tomato and Mushroom Soup
You want a tomato and mushroom soup that warms you up and tastes bright. Tomatoes bring tang, mushrooms add depth. This creamy bowl uses simple ingredients and comes together fast. It feels cozy on a cold day and easy for weeknights.
Ingredients
– 1 lb mushrooms, sliced
– 2 cups chopped tomatoes (fresh or canned)
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: fresh basil for garnish
Instructions
1. In a pot, heat olive oil and sauté onion until soft.
2. Add mushrooms and cook until browned.
3. Stir in tomatoes and cook a few minutes.
4. Pour in vegetable broth and simmer 20 minutes.
5. Use an immersion blender to blend until smooth, or blend in batches.
6. Return to pot, stir in cream, and season with salt and pepper.
7. Serve hot, with a drizzle of olive oil and a few basil leaves.
Tips
– For a lighter version, swap cream for milk or a splash of yogurt.
– Leftovers keep in the fridge for up to 3 days.
Warm up your weeknights with a creamy tomato and mushroom soup that dances on your taste buds! Simple ingredients come together to create a cozy bowl that’s perfect for any chilly day.
19. Cauliflower and Mushroom Soup
Want a comforting bowl that feels rich but light? This cauliflower and mushroom soup hits the spot. The cauliflower keeps it silky with fewer calories, while mushrooms give a deep, savory bite. If you have time, roast the cauliflower first to deepen the flavor.
Complete Recipe Details
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 280 per serving
– Protein: 6 g
– Carbohydrates: 22 g
– Fat: 15 g
– Fiber: 4 g
Ingredients
– 1 head cauliflower, chopped
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a pot. Sauté onions until translucent.
2. Add mushrooms and cook until soft.
3. Stir in cauliflower and broth; bring to a boil.
4. Reduce heat and simmer until cauliflower is tender, about 20 minutes.
5. Blend until smooth. Stir in cream and season with salt and pepper.
6. Serve hot, with a light herb garnish.
Notes: For vegan option, swap cream for coconut milk or cashew cream. For richer flavor, roast the cauliflower florets on a sheet pan before adding them to the pot.
20. French Mushroom and Goat Cheese Soup
Craving a soup that feels fancy but is easy to make at home? This French Mushroom and Goat Cheese Soup gives you a silky, comforting bowl with bright mushroom flavor and tangy goat cheese. You get a rich, creamy base without fuss. It shines as a special dinner starter or a cozy weekend meal.
Here is why it works for you:
– It uses everyday ingredients you already keep in the pantry.
– The goat cheese swirls in smooth and adds depth.
– It cooks in about 40 minutes, so you eat sooner.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 320 per serving
Nutritional Information
– Protein: 10 g
– Carbohydrates: 22 g
– Fat: 22 g
– Fiber: 3 g
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup goat cheese, crumbled
– 3 tbsp butter
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, melt butter and sauté onions until soft.
2. Add mushrooms and cook until browned.
3. Pour in vegetable broth, bring to a simmer, and cook for 15 minutes.
4. Blend until smooth, then stir in goat cheese and season with salt and pepper.
5. Serve hot, with a little extra goat cheese on top if you like.
Tip: Add a splash of balsamic vinegar for a subtle acidity that brightens the soup.
FAQs
– Can I use other cheeses? Cream cheese or feta can work as substitutes.
– How should I store leftovers? Refrigerate in an airtight container for up to 3 days.
21. Savory Mushroom Cream Soup with Nutmeg
You’re craving a mushroom soup that feels rich and cozy, yet is easy to pull off. The nutmeg adds a warm note that lets the mushrooms shine. This soup is silky, savory, and comforting for any dinner. Make it as a starter or a main, and adjust the nutmeg to taste.
Here is the complete recipe to make it at home.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp nutmeg
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté the onion until translucent.
2. Add the mushrooms and cook until browned.
3. Pour in the vegetable broth and simmer for 15 minutes.
4. Blend the soup until smooth, then stir in the heavy cream and nutmeg.
5. Season with salt and pepper to taste.
6. Serve hot, with a light sprinkle of extra nutmeg or chopped parsley if you like.
Vegan option: replace cream with coconut milk or your favorite plant milk.
Tips for best texture: simmer gently, and if your blender is small, blend in batches or use an immersion blender.
22. Coconut Curry Mushroom Soup
Want a cozy, creamy soup that comes together fast? Try coconut curry mushroom soup. Coconut milk gives a velvety base, and curry powder adds warm aroma. This dish fits a busy weeknight and still feels special. Here is why you should make it tonight: it uses everyday ingredients, cooks in about 40 minutes, and lets you adjust the heat to your taste.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can coconut milk
– 2 tbsp curry powder
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1) In a pot, heat olive oil. Sauté onion and garlic until translucent.
2) Add mushrooms. Cook until they brown and release their aroma.
3) Stir in curry powder. Let it bloom for about 1 minute.
4) Pour in vegetable broth and coconut milk. Bring to a gentle simmer.
5) Blend the soup until smooth, or leave it chunky if you like.
6) Season with salt and pepper. Serve hot, with a squeeze of lime or a handful of cilantro if you want extra brightness.
Tips: For less spice, cut the curry powder in half. For a heartier meal, ladle over rice or serve with warm bread.
23. Lemony Mushroom Soup
You want a soup that feels bright and light but still tastes full. Lemony Mushroom Soup delivers. It pairs earthy mushrooms with a fresh lemon kick for a bowl that lifts your mood. It’s creamy yet not heavy, a perfect pick for spring or a cozy weeknight dinner.
Here is why it works. The lemon cuts the richness just enough. The mushrooms add a meaty feel without meat. A splash of cream makes it silky. Next steps: grab ingredients and cook with confidence.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– Zest and juice of 1 lemon
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté onions until soft.
2. Add mushrooms and cook until browned and fragrant.
3. Pour in vegetable broth and simmer for about 15 minutes.
4. Stir in lemon zest and juice, then blend until smooth.
5. Return to the pot, add cream, and season with salt and pepper.
6. Heat gently until warmed through. For extra brightness, add a little more lemon zest before serving.
Serving ideas: enjoy hot with crusty bread or a simple green salad. This soup stays balanced and easy to love.
24. Mushroom and Corn Chowder
Looking for a cozy soup that works any season? This Mushroom and Corn Chowder blends earthy mushrooms with sweet corn. A creamy base makes it feel indulgent without weighing you down. Serve it with fresh herbs and a crusty baguette for dipping.
Ingredients:
– 1 lb mushrooms, sliced
– 2 cups corn kernels (fresh or frozen)
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Optional: 1/2 tsp smoked paprika or thyme
1) In a pot, melt butter over medium heat. Sauté onion until soft.
2) Add mushrooms and cook until browned and tender.
3) Stir in corn and vegetable broth. Bring to a simmer and cook 15 minutes.
4) Use an immersion blender to puree half the soup, or mash lightly to thicken.
5) Return the blended portion, stir in cream, season with salt and pepper, and add the optional paprika or thyme. Simmer 5 more minutes. Serve hot.
Why this works:
– The combo of mushrooms and corn gives you depth and sweetness in every bowl.
– The creamy finish comes from a real dairy cream rather than store bought thickeners.
– It’s naturally vegetarian and easy to adapt with what you have.
Tips for success:
– If you prefer lighter soup, swap cream for milk or a dairy-free alternative.
– Leftovers store in the fridge for up to 3 days; reheat gently.
– For extra texture, top with chopped parsley or chives.
Cozy up with a bowl of Mushroom and Corn Chowder! This creamy delight combines earthy mushrooms and sweet corn, making it the perfect indulgence any season. Serve it with fresh herbs and a crusty baguette for the ultimate comfort meal!
25. Sweet and Spicy Mushroom Soup
Do you want a soup that feels cozy and lively at the same time? This Sweet and Spicy Mushroom Soup hits the mark. Carrots bring a gentle sweetness, while chili paste adds a warm kick. It is creamy and comforting, yet easy to make after a long day.
Ingredients
– 1 lb mushrooms, sliced
– 2 carrots, diced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tbsp chili paste
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté carrots and onion until soft.
2. Add mushrooms and cook until tender.
3. Pour in vegetable broth and stir in chili paste, then bring to a simmer.
4. Cook about 15 minutes, then blend until smooth.
5. Stir in coconut milk, season, and serve hot.
Tips you can use
– Adjust the chili paste to control heat. Start small, taste, and add more if you want a bolder punch.
– Pair with crusty bread or a simple side salad for a complete meal.
– For a lighter version, skip the coconut milk and use a splash of almond milk instead.
26. Coconut and Lime Mushroom Soup
Want a soup that feels light but full of flavor for your weeknights? This Coconut and Lime Mushroom Soup hits the mark for you. The coconut milk adds silk and sweetness, while lime wakes your taste buds with a bright spark. It’s quick to make, and you can tailor it with toppings for a personal touch.
Ingredients
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 1 can coconut milk
– Zest and juice of 1 lime
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1) In a pot, heat olive oil and sauté onions until soft.
2) Add mushrooms and cook until browned.
3) Pour in vegetable broth and bring to a simmer for about 15 minutes.
4) Stir in lime zest and juice, then blend until smooth.
5) Add coconut milk, season with salt and pepper, and warm through. Serve hot with a sprig of cilantro if you like.
Tip Fresh cilantro can brighten the finish and add a pop of color.
FAQs
– Can I use other citrus fruits? Yes, experiment with orange or grapefruit for a different zing.
– What pairs well with this soup? A simple green salad or crusty bread makes a nice, light match.
27. Mushroom and Spinach Tortellini Soup
You need a cozy soup that comes together fast.
This mushroom and spinach tortellini soup blends earthy mushrooms with bright greens and a creamy finish.
It cooks in one pot, so cleanup is simple and quick.
Next steps keep you on track for a warm weeknight dinner.
Recipe details
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 310 per serving
– Nutritional Information:
– Protein: 10g
– Carbohydrates: 40g
– Fat: 12g
– Fiber: 5g
Ingredients
– 1 lb mushrooms, sliced
– 2 cups fresh spinach
– 1 onion, diced
– 1 package tortellini
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté onions until soft.
2. Add mushrooms and cook until tender.
3. Pour in vegetable broth and bring to a simmer.
4. Add tortellini and cook according to package instructions.
5. Stir in spinach and heavy cream, season, and serve hot.
Tip: For extra aroma, add Italian seasoning or fresh basil before serving.
28. Curried Mushroom Soup
Want a soup that warms you up and feels comforting?
This curried mushroom soup hits your comfort spot.
It pairs earthy mushrooms with warm curry and a creamy coconut finish.
A splash of lime adds a bright lift in your bowl.
Complete recipe
– Servings: 4
– Prep time: 15 minutes
– Cook time: 30 minutes
– Total time: 45 minutes
– Calories: 290 per serving
Ingredients:
– 1 lb mushrooms, sliced
– 1 onion, diced
– 4 cups vegetable broth
– 2 tbsp curry powder
– 1 cup coconut milk
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: a squeeze of lime juice
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add mushrooms and cook until browned, 6–8 minutes.
3. Stir in curry powder and cook 1 minute to bloom the spices.
4. Pour in vegetable broth and coconut milk. Bring to a simmer and cook 15 minutes.
5. Blend to your desired texture with an immersion blender. Season with salt and pepper. Finish with a squeeze of lime if you like. Serve hot.
Tips:
– If you want it milder, cut back on curry powder.
– This soup pairs well with rice or warm naan for a fuller meal.
29. Mushroom and Tomato Basil Soup
You want a light, creamy soup that still tastes like a real meal. This Mushroom and Tomato Basil Soup fits that need. It pairs earthy mushrooms with bright tomatoes and fresh basil for a clean, comforting flavor. It comes together in about 35 minutes and uses everyday ingredients. Next steps lay out a quick path from pan to bowl.
Ingredients
– 1 lb mushrooms, sliced
– 2 cups chopped tomatoes (fresh or canned)
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup cream or coconut milk for vegan
– Fresh basil for garnish
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: a splash of balsamic vinegar
Instructions
1. In a pot, heat olive oil and sauté onion until soft.
2. Add mushrooms and cook until browned.
3. Stir in tomatoes and cook a few minutes to release their juices.
4. Pour in broth and simmer about 20 minutes.
5. Blend until smooth, then stir in cream and season with salt and pepper.
6. Serve hot with fresh basil. A splash of balsamic vinegar at the end brightens the flavor.
Nutritional info:
– Servings: 4
– Prep: 10 minutes
– Cook: 25 minutes
– Total: 35 minutes
– Calories: about 300 per serving
FAQs:
– Can I keep it vegan? Yes, swap cream for coconut milk.
– What can I add? Roasted red peppers or a touch of chili works well.
30. Butternut Squash and Mushroom Soup
Want a cozy bowl for a chilly night? This butternut squash and mushroom soup blends creamy squash with earthy mushrooms for a comforting autumn meal. It’s easy to make and you get a wholesome bowl with fiber and flavor. Here is why it works: the coconut milk adds creaminess, and roasting the squash brings a natural sweetness.
Recipe Overview
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 320 per serving
Nutritional Information
– Protein: 6g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 5g
Ingredients
– 1 lb mushrooms, sliced
– 2 cups butternut squash, diced
– 1 onion, diced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. In a pot, heat olive oil and sauté onions until translucent.
2. Add mushrooms and squash, cooking until softened.
3. Pour in vegetable broth and bring to a simmer, cooking until squash is tender.
4. Blend until smooth, then stir in coconut milk and season.
5. Serve with a sprinkle of pumpkin seeds.
Tip: Roasting the squash first deepens its sweetness and boosts flavor.
FAQs
– Can I use frozen butternut squash? Yes. Adjust the cooking time as needed.
– What should I serve with this soup? A simple green salad or crusty bread pairs nicely.
Conclusion
With these 30 exquisite French mushroom soup recipes, you’re sure to find perfect options for any occasion. From classic flavors to adventurous fusions, each recipe offers a chance to explore the delightful world of mushrooms.
So, gather your ingredients, invite friends over, and let the soup simmer as you create lasting memories around the table!
Frequently Asked Questions
What Makes French Mushroom Soup So Special?
French mushroom soup stands out due to its rich, creamy texture and the use of high-quality, earthy mushrooms. French cuisine recipes often focus on depth of flavor, and this soup is no exception! The combination of fresh herbs and silky cream creates a comforting bowl that evokes the charm of a cozy French kitchen.
Are These French Mushroom Soup Recipes Vegetarian-Friendly?
Absolutely! Many of the French mushroom soup recipes featured in this article are vegetarian, highlighting the natural flavors of mushrooms and plant-based ingredients. For instance, options like creamy spinach and mushroom soup or wild mushroom and thyme soup are perfect for anyone looking for delicious vegetarian mushroom dishes.
Can I Substitute Ingredients in These Soup Recipes?
Certainly! Feel free to customize the recipes based on your preferences or what you have on hand. You can replace specific types of mushrooms or adjust the creaminess level by using alternatives like coconut milk for a dairy-free version. Experimenting with herbs and spices can also elevate your gourmet soup ideas!
How Long Do These Soups Last in the Refrigerator?
Most of the creamy mushroom soup recipes can be stored in the refrigerator for about 3-5 days. Make sure to let the soup cool completely before transferring it to an airtight container. When ready to enjoy, simply reheat on the stove or in the microwave for a quick and comforting meal!
What Are Some Great Pairings for French Mushroom Soup?
French mushroom soup pairs wonderfully with crusty bread or a light salad, making for a delightful meal. You can also complement it with a glass of white wine or even a hearty cheese platter. For a touch of elegance, consider serving it as a starter in a multi-course dinner featuring other French cuisine recipes!
Related Topics
French cuisine
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