Creamy mushroom soup is often associated with being heavy, rich, and reserved for special occasions. This version flips that idea on its head. By leaning on mushrooms themselves, a simple roux, and a quick blend, you get all the depth and comfort of a classic cream soup—without relying on heavy cream.
Chestnut mushrooms bring an earthy, almost nutty backbone, while a splash of white wine and fresh thyme keep things balanced and savory. The result is smooth but not dense, cozy without being overwhelming, and absolutely something you can make on a regular weeknight.
This soup fits right in with other lighter comfort recipes on the site. If you’re building out a full meal, with appetizers and sides, it pairs especially well with German Potato Salad (served warm) or my Savory Mushroom & Garlic Baguette Toasts. You could also serve this as a first course when making Seared Scallops with Garlic Butter over Creamy Pea Risotto.
If you’re building a short list of dependable dinners, add Healthy Korean Beef with Veggies and Foil-Baked Cod with Lemon and Dill to your rotation.
This is the kind of recipe that proves comfort food doesn’t need shortcuts—it just needs a little patience and intention. If you have dried mushrooms on hand, they will work perfectly in this recipe. Check out my guide on How to Dry Mushrooms Using a Dehydrator
Rustic Mushroom Soup with Thyme and White Wine
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot, small dice
- 1/8 cup carrot, small dice
- 1/8 cup celery, small dice
- 4 tablespoons butter
- 1 pound chestnut mushrooms, roughly chopped
- 4 tablespoons flour
- 1/4 cup dry white wine
- 2 sprigs thyme, leaves picked
- 1 quart stock, chicken or vegetable
- 1 cup whole milk or unsweetened oat milk
- Salt and black pepper, to taste
Instructions
- Build the baseSet a medium soup pot over medium heat and add the olive oil. Add the shallot, carrot, and celery with a pinch of salt and cook gently until softened and translucent, about 5 minutes. You’re building sweetness here—no browning yet.
- Brown the mushroomsAdd the butter and mushrooms, increase the heat slightly, and cook until the mushrooms release their moisture and turn golden, stirring often. Scoop out a small handful of mushrooms and set aside for garnish.
- Create the rouxSprinkle the flour over the mushroom mixture and stir well. Cook for 1–2 minutes until the flour smells lightly nutty—this step gives the soup structure without relying on cream.
- Deglaze and simmerPour in the white wine, scraping up any browned bits from the bottom of the pot. Add the stock and thyme leaves, bring to a gentle simmer, and cook for about 10 minutes.
- Blend and finishUse an immersion blender to blend the soup until smooth. With the blender running, slowly stream in the milk until the soup is creamy and cohesive. Season with salt and pepper to taste.
- ServeLadle into bowls and top with the reserved mushrooms, a drizzle of olive oil, and a few thyme leaves. Serve warm, ideally with good bread.
