Mushroom soup is one of the most versatile soups out there. Everybody usually thinks of cream of mushroom soup, but here is a list of 15 unique mushroom soup recipes perfect for anyone who's busy and wants comfort food quickly.

The best part of these recipes is that they are quick to make and worth the effort. If you are busy during the week and need something quick, nutritious, and full of flavor, you've come to the right place.

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Quick Reference: Mushroom Soup Cooking Times

Mushroom soups vary a lot in their cooking times. Some are super quick, while others are better slow-cooked to develop the flavor. The total cooking time includes all the prep needed. The slow-cooked recipes are the easiest and mostly hands-off.

Some recipes use the oven and finish on the stovetop, allowing you to build more flavor into the dish. Throughout this list, there's a range of recipes geared toward vegan and dairy-free diets, and they're also adaptable to vegetarian diets.

1. Classic Cream of Mushroom Soup

When you think of classic cream of mushroom soup, you might think of canned Campbell's soup, which is usually filled with artificial starches to help thicken the soup. This real version uses proper cream and butter. One of the most important things is to brown your mushrooms properly, so try to sauté them in batches if you're making a large amount of soup. If you try to overcrowd the pan, they will steam and not color, and the color is what we need for flavor.

I have a personal add-time with my mushrooms, as I think it is the best combination, but you can use other things like oregano. I also like to use brandy sometimes to give this soup an extra edge. The best mushrooms to use would be chestnut mushrooms, as they are packed with more flavor compared to standard white mushrooms. Shiitake works quite well too, and adds more flavor.

It's up to you how you like your soup; you can partially blend it so it has some texture, or blend it completely smooth if that's your choice.

1. Classic Cream of Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 tablespoons butter
• 16 ounces cremini mushrooms sliced
• 1 small yellow onion diced
• 2 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 cups beef broth
• 1/2 cup heavy cream
• Salt and black pepper to taste

Method

 

1. Melt butter in a large pot over medium heat.
2. Cook mushrooms and onion until mushrooms are soft and browned.
3. Stir in garlic; cook one more minute.
4. Sprinkle with flour; stir to coat well.
5. Slowly add broth, whisking constantly to prevent lumps.
6. Bring to a gentle simmer; thicken about 10 minutes.
7. Remove from heat; stir in cream and season with salt and pepper.

2. Slow Cooker Wild Rice and Mushroom Soup

This slow cooker wild rice and mushroom soup is perfect to prepare in advance and let the slow cooker do the work. The wild rice needs a long time to cook, so you have to be careful not to overcook it; otherwise, it turns to mush.

I always go for fresh mushrooms to give that umami, preferably chestnut mushrooms over standard white mushrooms. If you have dried mushrooms, you can add them too, to boost the umami even more. Add your cream at the end, since you don't want it to curdle.

The best part about this is it's super filling. The rice is high in protein and fiber when compared to white rice, so this is a full meal in a bowl.

2. Slow Cooker Wild Rice and Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup uncooked wild rice
• 16 ounces white button mushrooms sliced
• 3 carrots peeled and diced
• 2 stalks celery diced
• 1 yellow onion diced
• 6 cups vegetable broth
• 3 tablespoons butter
• 1 cup whole milk

Method

 

1. Rinse rice under cold water.
2. Place rice, mushrooms, carrots, celery, onion, and broth in a large slow cooker.
3. Cover; cook on low 4 hours, or until rice is tender.
4. Stir in butter and milk just before serving.
5. Stand five minutes to warm milk through; serve.

3. 20-Minute Garlic Parmesan Mushroom Soup

This garlic parmesan mushroom soup is a level up from standard mushroom soup. Extra garlic and parmesan bump up the umami and savory flavor. Brown your mushrooms well, and this soup will taste amazing.

A trick I like to use is to keep the parmesan rind and use it to add to the soup while it simmers. This gives an extra note of savoriness. Try topping the soup with croutons, a fresh grating of parmesan, and some black pepper.

4. Beef and Mushroom Barley Soup

Beef and mushroom barley soup is super filling and perfect for cold nights. Barley is one of those grains that is great to keep in your pantry; it has a long use-by date and is perfect for soups. It absorbs the stock and will plump up and thicken the soup naturally.

Try to go for beef chuck or shank for a long simmer soup; the collagen results in a silkier soup. Again, opt for chestnut mushrooms or shiitake for more flavor. Don't add your barley too early, as if you overcook it, it can turn too mushy.

4. Beef and Mushroom Barley Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound beef stew meat cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 yellow onion chopped
• 16 ounces mushrooms quartered
• 1/2 cup pearl barley
• 6 cups beef broth
• 2 carrots sliced

Method

 

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown beef on all sides.
3. Add onion and mushrooms; cook until onion is translucent.
4. Stir in barley, broth, and carrots.
5. Bring to a boil; reduce heat to low.
6. Cover; simmer 40 minutes, or until beef and barley are tender.

5. Dairy-Free Vegan Mushroom Stew

I love mushroom stews, and this one is dairy-free and uses coconut milk. Coconut milk is great because it makes this extra rich and a little bit sweet, but you can also try cashew cream as an alternative.

The potatoes in this soup help bulk it up and thicken it. Be sure to check your broth or stock to ensure that it is definitely dairy-free and vegan. If your soup tastes a little flat, try adding a little miso paste, since this is super packed with umami.

6. Creamy Chicken and Mushroom Soup

Chicken and mushroom soups usually use cream and involve making a roux, so remember to cook out the flour properly. That's a common mistake when making a roux, and if you don't, you end up with a horrible flour taste to your soup. Choose chestnut mushrooms over standard white mushrooms for more flavor. You could use rotisserie chicken, but some people add raw chicken and let it cook in the soup, which will change the cooking time.

Don't add the cream too early, as it will curdle; stir it in at the end, away from the heat. This soup is great for using up what you have left in the fridge: onions, garlic, stock, cream, and any leftover chicken that you might have.

6. Creamy Chicken and Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts diced
• 3 tablespoons butter
• 16 ounces mushrooms sliced
• 3 tablespoons flour
• 4 cups chicken broth
• 1/2 cup heavy cream

Method

 

1. Melt one tablespoon butter in a pot over medium heat.
2. Cook diced chicken until no longer pink; remove and set aside.
3. Melt remaining butter in same pot; sauté mushrooms until soft.
4. Sprinkle mushrooms with flour; stir well.
5. Gradually whisk in broth; bring to a simmer.
6. Return chicken; stir in cream.
7. Simmer 5 more minutes, until heated through.

7. Instant Pot Mushroom Noodle Soup

Instant Pot mushroom noodle soup is super quick to make, and you can have something ready in as little as 20 minutes. I like to keep a supply of dried mushrooms in my pantry, so if I don't have any fresh, I can use the dried ones. The dried mushrooms tend to have far more flavor than fresh, and they're handy to keep as a backup.

Be careful when adding your noodles; it's so easy to overcook them. I would swap them out for maybe egg noodles, or even ramen noodles, as they withstand high cooking temperature better. And remember not to overfill your Instant Pot.

7. Instant Pot Mushroom Noodle Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 16 ounces mushrooms sliced
• 2 carrots diced
• 2 stalks celery diced
• 4 cups chicken or vegetable broth
• 2 cups wide egg noodles
• 1 tablespoon soy sauce

Method

 

1. Heat oil in Instant Pot on sauté.
2. Add mushrooms, carrots, and celery; sauté 5 minutes.
3. Turn sauté off; add broth, noodles, and soy sauce.
4. Secure lid; set valve to sealing.
5. Pressure cook on high 3 minutes.
6. Carefully quick-release pressure; stir and serve.

8. Roasted Mushroom and Thyme Soup

Roasting your mushrooms before using them in soup is a great way to maximize flavor. Roasting them helps to drive out the moisture and concentrate that powerful umami. I always opt for chestnut mushrooms, Portobello, or shiitake, as these house the most flavor. White mushrooms, even when well roasted, don't compare. Remember, you need to use high heat to dry off the moisture from the mushrooms.

Thyme is a classic hero that goes with mushrooms, which I always use. I prefer to use fresh over dried, but dried will work if that's what you have.

My top tip is: do not forget to deglaze the pan after roasting the mushrooms. The fond at the bottom of the pan is pure gold; you cannot buy that flavor anywhere.

9. Mushroom Tortellini Soup

Mushroom tortellini soup is one of those soups that comes together in no time at all. If you want something quick and super fast, tortellini cooks super fast, especially if you're using fresh; it can cook in only a few minutes. Opt for shiitake or chestnut mushrooms; they have the most flavor.

Be careful not to overcook your tortellini, as it will turn to mush, so I wait to add it at the end since it cooks so quickly. The great thing about soups like this is they're very forgiving, and you can adjust as you go, so don't forget to keep tasting.

9. Mushroom Tortellini Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 8 ounces mushrooms sliced
• 1 14.5 ounce can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 9 ounce package refrigerated cheese tortellini
• 2 cups fresh spinach

Method

 

1. Heat oil in a large pot over medium heat.
2. Sauté mushrooms until soft.
3. Add tomatoes and broth; bring to a boil.
4. Add tortellini; cook according to package directions.
5. Remove from heat; stir in spinach until wilted.

10. Hungarian Mushroom Soup

Hungarian mushroom soup is a little different from your standard cream of mushroom. This soup uses a lot of paprika, and there are different varieties out there that you could use. You have sweet, smoked, and even hot varieties, and these will all change the overall profile of the soup. One of the big differences is the use of dill, which adds a lot of freshness to the soup.

This type of soup calls for sour cream, which adds a little tang, so it's very different from standard cream of mushroom soup. Don't forget that paprika loses its flavor quite quickly, and if you use old, outdated paprika, you're going to get a flat taste. The umami you get from the mushrooms, along with the tang from the sour cream and the spice from the paprika, really does make this soup stand out.

10. Hungarian Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 tablespoons butter
• 1 large yellow onion chopped
• 16 ounces mushrooms sliced
• 2 teaspoons sweet paprika
• 1 tablespoon fresh dill chopped
• 3 cups beef broth
• 1/2 cup sour cream

Method

 

1. Melt butter in a large pot over medium heat.
2. Cook onion and mushrooms until onion is soft and translucent.
3. Stir in paprika and dill; cook one minute, until fragrant.
4. Add broth; bring to a simmer and cook 15 minutes.
5. Remove from heat.
6. Temper sour cream in a small bowl with a few spoonfuls of hot soup; return mixture to pot and stir well.

11. Potato and Mushroom Chowder

When people think of chowder, they immediately think of fish, but this is our potato-and-mushroom chowder, and it's packed with flavor. It's a great filling, chunky soup, based around baking potatoes and mushrooms. I would opt for russet or Yukon Gold potatoes; they offer more flavor and hold their shape better. You can thicken the soup with just the potatoes, or add extra flour or even cornstarch to help thicken.

Chestnut mushrooms or shiitake are the best choice here. My top tip would be to cook the bacon first, then finish the mushrooms and any herbs in the bacon fat. Do not throw it away; it has so much flavor. Remember not to add the cream too early, or it will split. I always tend to add it at the end once I take the pan off the heat. This soup is super filling and satisfying.

11. Potato and Mushroom Chowder

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 slices bacon chopped
• 8 ounces mushrooms sliced
• 3 large russet potatoes peeled and diced
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1 cup whole milk

Method

 

1. Cook bacon in a large pot over medium heat until crispy.
2. Remove with a slotted spoon; set aside, leaving fat in pot.
3. Sauté mushrooms in bacon fat until soft.
4. Add potatoes and broth; bring to a boil. Reduce heat; simmer 15 minutes, until potatoes are tender.
5. Stir in frozen corn, milk, and cooked bacon.
6. Simmer 5 more minutes, until heated through.

12. Spicy Thai-Inspired Coconut Mushroom Soup

This is our spicy Thai-inspired coconut mushroom soup, which you don't see too often, and it's super tasty. Thai coconut soups tend to do a great job of balancing spicy, salty, and sweet flavors. Coconut milk is what is traditionally used and gives this soup its super silky texture. Try to use full-fat, as this is where the flavor is, but you can use low-fat coconut milk, though it won't be as rich.

The mushrooms provide the umami. I always go for shiitake or chestnut, and sometimes you can even use oyster mushrooms for their meaty texture. I like to top my soup with a grilled slice of oyster mushroom.

There are so many variations you can use for this Thai-inspired soup, from different types of fish sauces to galangal, ginger, and lemongrass. There are many ways to make this your own. Just be careful not to overboil the coconut milk, as it can separate and ruin the soup.

12. Spicy Thai-Inspired Coconut Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon coconut oil
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 15 ounce can full-fat coconut milk
• 16 ounces mushrooms quartered
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro chopped

Method

 

1. Heat coconut oil in a pot over medium heat.
2. Add curry paste; stir constantly one minute.
3. Add broth and coconut milk; bring to a gentle simmer.
4. Cook quartered mushrooms 10 minutes, until tender.
5. Remove from heat; stir in lime juice and cilantro.

13. French Onion and Mushroom Soup

French onion soup is a classic, but add mushrooms into the mix and it becomes a huge bowl of umami. The most important thing is to caramelize the onions properly. This can't be rushed and can take as much as one hour. Do not try to rush it on high heat; think low and slow. Mushroom-wise, I use a mixture of chestnut, shiitake, or even porcini.

The best part of this soup is the crusty cheese-topped bread which sits on top. Gruyère is the standard cheese to use, although I tend to use Emmental as it is easier to find and melts just as well as gruyère. I love the flavor of this soup, and everyone always goes back for a second bowl.

13. French Onion and Mushroom Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 tablespoons butter
• 2 large yellow onions thinly sliced
• 8 ounces mushrooms sliced
• 4 cups beef broth
• 4 slices French baguette
• 1 cup shredded gruyere cheese

Method

 

1. Melt butter in a large pot over medium-low heat.
2. Slowly cook onions 25 minutes, until deep brown and caramelized.
3. Add mushrooms; cook 5 more minutes.
4. Add broth; bring to a simmer and cook 10 minutes.
5. Ladle into oven-safe bowls; top each with baguette and a handful of gruyere.
6. Broil 2 to 3 minutes, until cheese melts and bubbles.

14. Sausage, Spinach, and Mushroom Soup

Sausage, spinach, and mushroom soup is a combination you might not have heard of, but it's well worth trying. Using Italian sausage helps boost flavor before it even becomes part of the soup, and don't throw away the fat that renders from the sausage. It's perfect for sautéing your herbs and even the mushrooms.

Try out different varieties of sausages, since some are spicy and some are sweet, and it will change the whole flavor profile of the soup. Spinach added to the soup is a great way to boost your vegetable intake. If you don't have spinach, you could use kale, or add frozen spinach.

15. Leftover Turkey and Mushroom Wild Rice Soup

Leftover turkey and mushroom wild rice soup is a great way of using up excess turkey, but you could also use chicken too. The wild rice is much higher in protein than white rice, so this soup is very satisfying. I sometimes like to use dried mushrooms over fresh, as they pack more flavor.

Using leftover chicken or turkey means you can add it right at the end, just to cook through. If you add it to the soup too soon, it will overcook. This soup is perfect for using whatever you have left in the fridge from previous meals, and it helps reduce your waste.

15. Leftover Turkey and Mushroom Wild Rice Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons butter
• 8 ounces mushrooms sliced
• 2 carrots diced
• 4 cups chicken broth
• 2 cups cooked turkey shredded
• 1 cup cooked wild rice
• 1/2 cup heavy cream

Method

 

1. Melt butter in a large pot over medium heat.
2. Cook mushrooms and carrots until soft.
3. Add broth; bring to a gentle boil.
4. Stir in turkey and cooked wild rice.
5. Reduce heat; simmer 15 minutes.
6. Stir in cream; heat through before serving.