Creamy Mushroom Soup Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for any season. With sautéed mushrooms, aromatic herbs, and a rich cream base, it’s easy to make and delightful to enjoy on its own or with crusty bread.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 lb mushrooms (such as cremini, button, or portobello), sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half for a lighter version
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a splash of white wine or sherry for extra depth of flavor

Instructions

1. Step 1: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and thyme, and cook for another 1-2 minutes until fragrant.
2. Step 2: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. If using, deglaze the pot with a splash of white wine or sherry, scraping up any brown bits from the bottom for extra flavor.
3. Step 3: For a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. Step 4: Pour in the broth and bring the soup to a simmer. Let it cook for 10-15 minutes to develop the flavors and reduce slightly.
5. Step 5: Use an immersion blender to blend the soup until creamy, leaving some chunks if desired. Alternatively, carefully blend in batches using a regular blender and return to the pot.
6. Step 6: Stir in the heavy cream or half-and-half and cook for an additional 3-5 minutes until heated through. Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or a sprinkle of grated Parmesan if desired.

Tips & Variations

• For extra depth of flavor, add a splash of soy sauce or a pinch of umami-rich miso paste.
• Substitute heavy cream with whole milk or coconut milk for a lighter or dairy-free version.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the soup for up to 3 months. Allow the soup to cool completely before refrigerating or freezing. Reheat gently on the stove over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this soup?

Fresh mushrooms are best for flavor and texture, but frozen mushrooms can be used in a pinch. Thaw and drain them well before cooking to avoid excess moisture.

Is it necessary to blend the soup?

Blending creates a creamy texture, but you can skip this step if you prefer a chunkier soup with more texture.

Creamy Mushroom Soup Recipe

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★★★★★

4.8 from 97 reviews

This Creamy Mushroom Soup is a comforting and flavorful dish made with sautéed mushrooms, aromatic onions, garlic, and thyme, simmered in a savory broth and finished with rich cream. Perfect as a warming starter or a satisfying main, this soup balances earthiness with creaminess, offering a luscious texture and depth of flavor that’s easy to prepare on the stovetop.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 lb mushrooms (cremini, button, or portobello), sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Broth and Thickening

• 4 cups vegetable or chicken broth
• 1 tablespoon all-purpose flour (optional, for thickening)

Finishing Touches

• 1 cup heavy cream or half-and-half (for lighter version)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a splash of white wine or sherry

Instructions

1. Sauté the Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for 8-10 minutes until they release their moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits for extra flavor.
3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste, helping to thicken the broth as it simmers.
4. Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Let cook for 10-15 minutes to develop flavors and slightly reduce the soup.
5. Blend the Soup: Use an immersion blender directly in the pot to blend until creamy, leaving some chunks if desired. Alternatively, blend in batches using a regular blender and return soup to the pot.
6. Add the Cream: Stir in the heavy cream or half-and-half and cook for 3-5 minutes until heated through. Taste and adjust seasoning with salt and pepper.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Optionally serve with crusty bread or grated Parmesan.

Notes

• For extra umami, add a splash of soy sauce or a pinch of miso paste.
• To lighten the soup, substitute heavy cream with whole milk or use coconut milk for a dairy-free alternative.
• This soup can be made ahead and refrigerated for 3-4 days or frozen for up to 3 months. Cool completely before storing.

Keywords: creamy mushroom soup, mushroom soup, vegetarian soup, comfort food, mushroom cream soup, easy mushroom soup recipe