Creamy Mushroom Soup With Baby Bellas

4 servings
50 min

This updated delicious creamy mushroom soup is a lighter version of the old-school soup. The cozy mushroom flavor takes center stage, while the cream plays the best supporting actor. You can make this easy recipe smooth or chunky. I also included an optional quick garlic crouton recipe, because croutons make this soup so much better!

Up Close of Creamy Mushroom Soup

Creamy Mushroom Soup Ingredients

Sauteing Mushrooms

There is a trick to bringing out the best possible flavor in mushrooms. Follow these steps to take your mushroom soup from meh to OH MY GOD.

The time needed: 15 minutes.

How to Cook Mushrooms for Maximum Flavor

  1. Toss in Olive Oil: To bring out the best flavor, toss the mushrooms in olive oil. I recommend using the olive oil that is left in the pan from cooking the onions.
  2. Sprinkle SaltSprinkling the mushrooms with a pinch of salt helps to bring out the flavor, but also draws out any moisture.
  3. Even DistributionEvenly spread the mushrooms at the bottom of the pot. The goal here is to have as many mushrooms as possible touching the bottom surface.
  4. Do Not Touch for FIVE MinutesThis step is hard but vital for intensifying the mushroom flavor. This is often known as the browning or darkening of the mushrooms. If you have a small pan or a lot of mushrooms, you might need to stir and repeat this step.
  5. Add FlourSprinkle the flour over the mushrooms and stir to coat evenly. Allow the mushrooms to cook for another 2 - 3 minutes.
  6. Add Sherry or White WineI think you have it down now, do not disturb the mushrooms while cooking.
  7. In this step add the sherry or white wine and leave undisturbed for five minutes. The mushrooms might be caramelizing and that is ok. All those caramelized bits at the bottom of the pot add so much flavor.
Soup Time!

What Types of Mushrooms I can use?

The base of this recipe is made using baby bella and white button mushrooms. Baby bellas are juvenile portobello mushrooms. These mushrooms are also known as cremini mushrooms. Baby bella is really the shortened name for portobello.

In addition to the base, you might want to sprinkle in additional mushrooms. The additional mushrooms will add complexity and earthy flavors. The earthy flavor can be quite strong and as a general rule, a little goes a long way.

Garnish Suggestions

When it comes to garnishing there are lots of great options. Here are a few suggestions. Personally, I love a chunky soup and I load up on garnishes.

  • Mushrooms
  • Green onions
  • Garlic croutons

  • Parsley
  • Chives
  • Thyme

  • Bacon
  • Cream
  • Parmesan cheese
Preparing Garlic Croutons

Creamy Mushroom Soup With Baby Bellas
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • ▢ 1/4 cup olive oil
  • ▢ 1 medium onion, diced
  • ▢ 8 oz baby bella mushrooms, broken into small pieces
  • ▢ 8 oz white button mushrooms, broken into small pieces
  • ▢ 4 cloves garlic, minced
  • ▢ 1 pinch salt
  • ▢ 2 teaspoons thyme
  • ▢ 1/4 cup flour
  • ▢ 1/3 cooking sherry or dry white wine
  • ▢ 3 cups vegetable broth
  • ▢ 1/2 cup heavy cream
Garlic Croutons (optional)
  • ▢ 2 cups bread
  • ▢ 2 tablespoons olive oil
  • ▢ 1 tablespoon garlic salt

Onions: In a soup pot or a dutch oven, heat the olive oil over medium heat. Add onions and sprinkle with salt. Stirring often, cook the onions until they begin to brown, about 8 minutes. Add garlic and thyme, and continue to cook, stirring occasionally for about 2 minutes. Using a slotted spoon, remove the onions from the pot and set them aside, leaving the oil in the pot.
Mushrooms: Add mushrooms to the pot the onions were cooked in. Arrange the mushrooms in a single layer at the bottom of the pot. Sprinkle with salt and cook undisturbed for about 5 minutes. Stir 1 - 2 times more and continue to cook until golden brown all over, about 5–7 minutes longer. Sprinkle flour over the mushrooms and toss to coat evenly. Cook for another 2- 3 minutes undisturbed. Add the sherry and cook for an additional 3 - 5 minutes undisturbed. The mushrooms should be very brown and possibly caramelized.
Stock: Add the stock and onions to the mushrooms. Bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes. Remove from heat and use the stick blender to blend soup until desired creaminess. Add the ⅔rds of the cream to the soup and stir.3 cups vegetable broth, ½ cup heavy cream
Serve: Pour into bowls, top with remaining cream and desired garnishes.
Garlic Croutons (optional)
Prep: Preheat the oven to 350. Line a baking sheet with parchment paper. Cut the bread into cubes.
Make and Bake: Toss the bread cubes in olive oil and garlic salt. Arrange on a baking sheet. Bake for 12 - 15 minutes, until the croutons are at the desired toastiness.
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  • Like your style! This looks like a solid quick mushroom soup. And like you, enjoy a variety of garnish options. Going to double recipe as I am cooking for nine as part of a meal. They like soup, salad and half a sandwich for lunch or dinner. For the salad, will use mushrooms too. And offer sauteed mushrooms as a garnish for the sandwich. It's kind of fun highlighting one ingredient and offering in several preparations throughout the meal. It is a great conversation throughout the meal and then they decide what other items they want in multiple preparations. And fun for me to find recipes that highlight the chosen item.

    • Sinful Kitchen Sinful Kitchen on Feb 05, 2022

      Hi, thank you. I so agree lots if garnishes are fun. Everyone can customize to their tastes. I agree on the lighter style. This soup is so delicious. The flavor of the mushrooms shine through. You also don’t feel heavy from eating all that cream. If you make it let me know what you think. I always welcome feedback.