Best Creamy Mushroom Soup Recipe

With lots of mushrooms, garlic, and fresh thyme, Creamy Mushroom Soup is hearty and filling.


– 16 oz. mixed fresh mushrooms, some diced finely and others left in larger piece – 2 Tablespoons olive oil – 6 cloves garlic, minced – 2 Tablespoons butter – 2 Tablespoons chopped fresh thyme or 1 teaspoon dried thyme – 3 bay leave – 2 teaspoons Worcestershire sauce – 2 cups chicken stock – 2 tablespoons cornstarch dissolved in 2 Tablespoons water – 1 1/2 cups whole milk – 1/2 cup heavy cream – Dash nutmeg – Salt and pepper to taste


Heat oil in a big saucepan on medium. Add butter and melt. Sauté garlic for one minute until aromatic.

Step 1

Add chopped mushrooms, thyme, bay leaf, and Worcestershire. Cook mushrooms over medium heat for 5 minutes to remove moisture.

Step 2

Add chicken broth and heat medium-high. Boil mixture, stirring occasionally. Lower heat to medium-low and simmer for 10 minutes.

Step 3

Mix in diluted cornstarch. Stir regularly as the mixture thickens at a steady simmer.

Step 4

Add milk and heavy cream and boil. Taste, then add salt, pepper, and nutmeg.  

Step 5

If the mixture is too thin (like mine), dilute another spoonful of cornstarch in water and whisk it in, simmering until it thickens.

Step 6

Serve quickly after removing heat. As most cream soups cool, this will form a skin, so get it to your bowls and bellies quickly!

Step 7

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