Creamy Mushroom Soup Recipe (Flour Free)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I made this soup almost a year ago, but never wrote down the recipe. So, of course, I made it again today and I think I made it even better!

In the pictures, you can see the soup is a little more brothy than creamy. Today I changed that up a little and added in heavy cream and pureed about 1/3 of the soup in a blender. Wow. It’s just so good.

This soup can be made in about 30 minutes and is a great lunch idea or a late Sunday night supper. We tend to eat heavier at lunch on Sunday and lighter in the evening. This might be one of my go-to light Sunday night suppers.

What Mushrooms to Use for Creamy Mushroom Soup

I personally like the baby bella mushrooms also known as cremini mushrooms. They are meatier, firmer and tastier than white button mushrooms. I also like to add mushroom powder that I purchase at the farmer’s market. It’s a mix of several mushrooms and adds flavor and color.

Ingredients for Mushroom Soup

  • m1 1/2 pounds baby bella Mushrooms (or your choice)
  • shallots
  • chicken broth
  • 6 tablespoons butter
  • 1/3 cup dry sherry, red or white wine (optional, but desireable)
  • 1 tablespoon mushroom powder (or half ounce dried porcini mushrooms)
  • 1 cup heavy cream
  • Worcestershire Sauce
  • herbs
  • salt, pepper

More Creamy Soups You Might Like

Pin This

Creamy Mushroom Soup
Print Recipe
No ratings yet

Creamy Mushroom Soup

Creamy Mushroom soup (No Flour, Low Carb)
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American
Keyword: low carb soup, Mushroom soup
Servings: 4


  • 6 tablespoons butter
  • 4 tablespoons shallots diced
  • 1.5 pounds Cremini (Bella) Mushrooms sliced, see notes
  • 1/3 cup sherry or white wine
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons mushroom powder or 1/2 ounce dried mushrooms Mushroom Powder
  • 2 tablespoons Worcestershire Sauce optional or in place of wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Heat a dutch oven and then add the butter
  • Saute shallots until softened.
  • Scrub mushrooms with a mushroom brush or paper towel. Trim stems and slice.
  • Add sliced mushrooms. Saute mushrooms until golden brown.
  • Add in wine or sherry and cook on low uncovered for five minutes. Add Worcestershire sauce if you need more flavor or in place of wine or sherry. I like to add both.
  • Add in 3 cups of broth. (reserve remaining broth if you need it.)
  • Add mushroom powder, or dried mushrooms to pot once broth is hot.
  • Reduce heat to low. Add in heavy cream. Stir frequently. Don't let boil.
  • Season with salt and pepper.
  • Remove 1/3 to the blender to puree and pour back in. You can puree more of the soup if you want, depending on how creamy you desire. You can even puree all of it.
  • Garnish with herbs sage for fall, dill for spring, or use thyme.


You CAN chop your mushrooms much smaller if you prefer.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating