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Creamy Mushroom Soup Recipe Wolfgang Puck Copycat – light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley. Easy to make, with just a few simple ingredients and ready in 30 minutes.

Creamy mushroom soup in a black bowl

This Creamy Mushroom Soup Recipe Wolfgang Puck Copycat is by far my all time favorite mushroom soups.

Ever since I tried it on a trip to Vegas a few years ago and then recreated it in my kitchen, I haven’t even thought of making a different mushroom soup.

This is now my go to recipe, when it comes to mushroom soup.

It is perfect for lunch, dinner or a party.

Tastes great, even when cold (at least to me).

A bowl with white, lemony Creamy Mushroom Soup Recipe (Wolfgang Puck Copycat). Spoon scooping the mushrooms. Topped with parsley and lemon slice.

The recipe is pretty basic, doesn’t require complicated techniques, fancy ingredients or a lot of time.

Ready in 30 minutes and no blending required!

The most time consuming part is cleaning and slicing the mushrooms, but you know what?

You can always get pre-sliced mushrooms.

Problem solved!


A black ceramic bowl, with Creamy Mushroom Soup Recipe (Wolfgang Puck Copycat) and a spoon on the side. Zesty and delicious!


The wonderful flavors in this Creamy Mushroom Soup Recipe Wolfgang Puck Copycat come from the combination of the thyme, lemon and juices released from the mushrooms.

Using half and half to add some creaminess to the other simple ingredients makes this soup taste heavenly!

Looking for more creamy soups?

You may also like this Creamy Leek And Potato Soup, Creamy Tomato Spinach Soup and Creamy Sweet Potato Soup.

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5 from 1 vote

Creamy Mushroom Soup Recipe

By Lyubomira L
Creamy Mushroom Soup Recipe (Wolfgang Puck Copycat) - light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley. Easy to make, with just a few simple ingredients and easy in 30 minutes.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4


  • 1 1/2 pounds white mushrooms
  • Juice from 1 lemon
  • 1 tablespoon butter
  • 1 small onion chopped
  • ¼ teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Vegeta
  • 2 cups half & half or heavy cream
  • 1 cup water
  • 1 tablespoon flour


  • Chop mushrooms into medium size pieces. Melt butter in a pan. Saute onion in butter on medium heat for 3-5 minutes . Add mushrooms and pour the lemon juice. Saute them for 10-15 minutes. Add Thyme, black pepper and salt. Add Half&Half or cream, water and Vegeta. Reduce heat and simmer for 10-15 minutes. In a small bowl mix flour with a tablespoon of warm water. Add mixture to soup. Simmer for another 5 minutes.
  • Serve in warm bowls. Sprinkle with parsley.



Calories: 223kcal, Carbohydrates: 13g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 52mg, Sodium: 1515mg, Potassium: 555mg, Fiber: 2g, Sugar: 3g, Vitamin A: 515IU, Vitamin C: 17.8mg, Calcium: 137mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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