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Creamy mushroom soup garnished with freshly chopped chives and fried mushroom slices in a white soup bowl.
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5 from 1 vote


This easy creamy mushroom soup with potatoes, onions, and garlic is comforting and warming with reach mushroom flavor. This recipe uses no flour, so it's suitable for the gluten-free crowd. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Brunch, Lunch
Cuisine: French
Keyword: Cream of mushroom soup, Mushroom soup, Soup recipe
Servings: 4
Calories: 188kcal
Author: Anna


  • 200 g potatoes diced
  • 300 g white bottom mushrooms diced
  • 1 cube vegetable stock
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 20 g butter unsalted
  • 200 ml cooking cream 15% fat
  • Salt
  • Freshly ground black pepper


  • Measure 600ml of water, pour it in a 3-quart stockpot and bring to the boil. Add the vegetable stock cube, potatoes and season with salt if needed. Reduce the heat and simmer until the potatoes are tender. It should take around 8-10 min depends on the size of the potato cubes. Remove the pot from the heat and set aside.
  • Heat a non-stick skillet (10 inches) over medium-high heat. Add the butter. 
  • When the butter is fully melted, add the onions and garlic. Sauté until the onions are just softened. Add the mushrooms, season with salt and freshly ground black pepper to taste, and cook until the mushrooms are golden brown and reduced in size.
  • Remove the skillet from the heat; add the onions and mushrooms into the stockpot with potatoes in it. 
  • Using an immersion blender, puree the soup until smooth. You can also use a food processor or a standing blender instead. Work in batches if needed and return the soup to the pot after you finish.
  • Return the pot to medium heat. Stir the cooking cream into the soup. Adjust salt and pepper to taste, if needed. When you see the first bubbles on the surface, turn off the heat and remove the pot from the stove.
  • Serve the soup with freshly chopped chives and reserved mushroom slices.


You can use cremini mushrooms, aka "baby bella" instead of white bottom mushrooms for this recipe. The result will differ in color (the soup will be darker) and taste (more prominent earthy flavor).
You can use 25% fat cooking cream instead of 15% if it's what you have on hands, but I wouldn't suggest going higher than 25%. Also, you might want to add a little bit more water if you use 25% fat cream to make the soup not too thick.


Calories: 188kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Potassium: 567mg | Fiber: 2g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg