If you’re searching for the coziest comfort food, look no further than this Creamy Mushroom Soup. Each spoonful is rich, velvety, and brimming with earthy mushroom flavor that elevates everyday ingredients into something truly special. Perfect for chilly nights or as a starter to impress dinner guests, this recipe blends simple technique with indulgent results—and it will leave everyone at the table swooning for just one more bowl.
Ingredients You’ll Need
The beauty of this Creamy Mushroom Soup lies in its simplicity. Each ingredient plays a distinct—and delicious—role, creating a harmonious blend of flavors, textures, and colors that work to make the finished soup truly exceptional.
- Butter: Gives the soup a luscious base flavor and helps soften the onions for extra sweetness.
- Olive oil: Adds depth and prevents the butter from burning during sautéing.
- Onion: A classic aromatic that creates a sweet, savory backdrop.
- Garlic: Builds savory richness and adds aromatic warmth.
- Fresh mushrooms: The star of the show—use cremini or button for that earthy, meaty bite and gorgeous texture.
- Fresh thyme: A little goes a long way to infuse gentle, herbal fragrance; dried works too.
- Salt: Essential for drawing out moisture and enhancing the mushroom’s flavor.
- Black pepper: Adds just the right touch of spice and brings all the flavors together.
- All-purpose flour: Thickens the soup for that satisfyingly creamy consistency.
- Vegetable broth: Acts as a silky, savory canvas; homemade or store-bought both work great.
- Heavy cream: Delivers the luxurious texture and mild, milky flavor that defines Creamy Mushroom Soup.
- Whole milk: Balances out the richness, making the soup light enough for seconds (and thirds!).
- Chopped fresh parsley (optional): Adds a pop of color and freshness as a finishing touch.
How to Make Creamy Mushroom Soup
Step 1: Sauté the Aromatics
Begin by heating the butter and olive oil together in a large pot over medium heat. Once the butter is melted and sizzling, toss in your chopped onion. Cook for about 4 to 5 minutes or until the onion turns soft and translucent, releasing its sweet aroma. Stir in the minced garlic next and let it cook for just a minute, filling your kitchen with delicious warmth and ensuring you’re building plenty of flavor from the start.
Step 2: Cook the Mushrooms and Season
Add your sliced mushrooms right into the pot, along with the fresh thyme, salt, and pepper. Stir occasionally, and watch as the mushrooms release their juices and start to develop a beautiful golden hue after about 8 to 10 minutes. This is the stage where the magic happens—the mushrooms become deeply savory, soaking up the aromatics while transforming in both taste and texture.
Step 3: Add the Flour
Once the mushrooms are golden and fragrant, sprinkle the flour over them. Stir well to coat all the mushroom pieces—this flour will help thicken the soup later, transforming the broth into that classic creamy texture. Let it cook for 1 to 2 minutes to avoid any raw flour taste, ensuring that the next spoonful is perfectly smooth.
Step 4: Add Broth and Simmer
Slowly pour in the vegetable broth, stirring continuously to dissolve any flour and keep the soup lump-free. Bring everything up to a gentle boil, then reduce the heat to a simmer. Let it cook for 10 minutes to bring all the flavors together and allow the soup to thicken just right.
Step 5: Add Dairy and Blend
Stir in the heavy cream and whole milk, letting the soup cook for another 5 minutes. The dairy transforms the texture into a silk-smooth consistency that defines Creamy Mushroom Soup. If you prefer a rustic feel, leave the soup chunky. For extra creaminess, grab your immersion blender and blend part (or all) of the soup to your desired smoothness. Taste and adjust salt or pepper if needed.
Step 6: Serve and Garnish
Ladle the piping hot Creamy Mushroom Soup into bowls and finish with a sprinkle of chopped parsley for a burst of fresh color and a hint of grassy brightness. Grab your favorite crusty bread, and get ready to savor!
How to Serve Creamy Mushroom Soup
Garnishes
Take your Creamy Mushroom Soup over the top with a few well-chosen garnishes. A scattering of chopped fresh parsley adds a vivid, herbal contrast. For even more flair, try a swirl of cream, a drizzle of good olive oil, or a few sautéed mushroom slices right on top for restaurant-worthy presentation.
Side Dishes
This soup loves company—pair it with thick-cut, toasted sourdough bread, a grilled cheese sandwich, or even a crisp green salad. The soup’s creamy texture is perfect for dipping, and the bread soaks up every last drop in the most delightful way. If you’re serving as a starter, it sets the tone for a comforting meal ahead.
Creative Ways to Present
Get playful with your presentation! Serve Creamy Mushroom Soup in small mugs or espresso cups for elegant appetizer portions at parties. Ladle it over a bed of cooked rice or quinoa for a heartier lunch, or serve it inside a hollowed-out bread boule for rustic charm. Let your imagination guide you—you truly can’t go wrong.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Mushroom Soup (lucky you!), let it cool to room temperature before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, making for the easiest lunch or quick dinner on busy nights.
Freezing
You can absolutely freeze Creamy Mushroom Soup, although the texture may change slightly due to the dairy. For best results, let the soup cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for gentle, even reheating.
Reheating
Reheat leftover soup gently in a saucepan over low-medium heat, stirring frequently until hot. Avoid boiling, as this can cause the dairy to separate. For single servings, a microwave also works—stir halfway through to ensure even warmth. If the soup is too thick, add a splash of broth or milk as needed.
FAQs
Can I make Creamy Mushroom Soup vegan?
Absolutely! Replace the butter with plant-based margarine or more olive oil, and swap out the heavy cream and milk for coconut cream and unsweetened plant-based milk. The soup remains rich, creamy, and utterly delicious.
Which types of mushrooms work best for this soup?
Cremini and button mushrooms are both classic choices and available at most stores, but feel free to mix in shiitake or wild mushrooms for an earthier, more complex flavor. The key is freshness—pick firm, dry mushrooms for best results.
How can I make my Creamy Mushroom Soup thicker?
If you crave a super-thick soup, add an extra half tablespoon of flour during the sauté step or simmer uncovered a bit longer to let the liquid reduce. Blending more of the soup also increases the creamy texture.
Is it necessary to use an immersion blender?
Not at all! An immersion blender is just the easiest way to blend right in the pot, but a regular blender also works well. You can blend the whole thing for silky smoothness or just pulse a few times to keep some mushroom pieces intact.
Can Creamy Mushroom Soup be made ahead of time?
It sure can! This soup actually develops deeper flavor after sitting overnight, so it’s perfect for meal prep or making ahead for dinner parties. Just follow the storage and reheating tips, and you’re all set.
Final Thoughts
If you’re ready to be enveloped in warmth and savor every spoonful, give this Creamy Mushroom Soup a try. It’s a soul-soothing treat that’s as easy to make as it is to love, and I can’t wait for you to experience its creamy, earthy perfection at your own table.
Print
Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a bowl of velvety Creamy Mushroom Soup, a comforting and flavorful dish perfect for any occasion. This homemade soup is rich, satisfying, and surprisingly easy to make.
Ingredients
For the Creamy Mushroom Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh mushrooms (cremini or button), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup whole milk
- Chopped fresh parsley for garnish (optional)
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, cook until softened. Stir in garlic.
- Cook Mushrooms: Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release moisture and turn golden.
- Add Flour: Sprinkle in flour, cook to remove raw taste.
- Simmer: Gradually add vegetable broth, bring to boil, then simmer for 10 minutes.
- Finish Soup: Stir in cream and milk, cook for 5 minutes. Blend partially for desired texture.
- Serve: Garnish with parsley and enjoy hot.
Notes
- For a dairy-free version, use coconut cream and plant-based milk.
- Add a splash of white wine before adding the broth for extra depth.
- This soup pairs well with crusty bread or a grilled cheese sandwich.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
