Nothing quite beats the comfort and richness of a homemade bowl of soup, and this Creamy Mushroom Soup Recipe is no exception. It’s a velvety, deeply satisfying soup that celebrates the earthy flavors of fresh mushrooms enhanced by a luscious creaminess that feels like a warm hug on a chilly day. Whether you’re cozying up for a quiet night in or impressing friends with your cooking skills, this recipe is straightforward enough to whip up any day but special enough to be a star at any meal.
Ingredients You’ll Need
Whipping up this Creamy Mushroom Soup Recipe is surprisingly simple thanks to a handful of essential ingredients. Each one plays a vital role in building layers of flavor and creating that silky texture we all love in a soup.
- Unsalted butter: Adds richness and helps soften the onions and mushrooms gently without overpowering flavors.
- Olive oil: Gives a subtle fruity undertone and keeps the butter from burning during cooking.
- Small onion (diced): Provides a mild sweetness and depth to the soup base.
- Garlic (minced): Offers a fragrant kick that awakens all the other flavors.
- Fresh mushrooms (a mix of cremini and white): The stars of the show, delivering earthy, meaty textures and aromas.
- Fresh thyme leaves: Infuse the soup with an herby nuance that brightens the mushrooms beautifully.
- All-purpose flour: Acts as a thickening agent, helping the soup achieve its creamy consistency.
- Vegetable broth: Provides a flavorful, savory liquid base without heaviness.
- Heavy cream: Brings the signature creaminess that makes this soup so indulgent.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Chopped parsley: Adds a pop of fresh color and mild herbal brightness when garnished.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the aromatics and mushrooms
Start by heating the butter and olive oil together over medium heat in a large pot or Dutch oven. Once warmed, add the diced onion and cook for about 3 to 4 minutes until it becomes tender and translucent. Then stir in the minced garlic and cook for just 30 seconds until its aroma fills the kitchen. Next, add your sliced mushrooms and thyme. Cook this mixture for 8 to 10 minutes, stirring occasionally, so the mushrooms release their moisture and start to turn golden brown, building rich flavor right in the pot.
Step 2: Create the roux and thicken the soup
Sprinkle the all-purpose flour evenly over the mushrooms, stirring well to coat them thoroughly. Cook this for 1 to 2 minutes to eliminate any raw flour taste; this step also helps to thicken your soup later, giving it that perfect creamy texture we love.
Step 3: Add broth and simmer
Slowly pour in the vegetable broth while stirring to combine everything smoothly. Bring the mixture to a gentle simmer, lowering the heat as needed. Let the soup cook for about 10 minutes, allowing all the flavors to meld together and the broth to reduce slightly for a more concentrated taste.
Step 4: Stir in heavy cream and season
Add the heavy cream to the pot and continue to simmer for another 5 minutes. The soup will thicken beautifully, becoming silky and luscious. Finish by seasoning generously with salt and black pepper according to your taste preferences, creating the perfect balance and seasoning for your creamy mushroom soup.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
Chopped fresh parsley is a simple yet stunning garnish that adds brightness and a touch of color contrast to your bowl. If you want to elevate it further, consider a drizzle of truffle oil or a sprinkle of crispy fried shallots, which add a sophisticated touch and extra textural delight.
Side Dishes
This soup pairs wonderfully with crunchy artisan bread or a warm baguette to soak up every last drop. For a heartier meal, serve alongside a light green salad tossed with vinaigrette or a grilled cheese sandwich for that nostalgic, cozy combo.
Creative Ways to Present
If you’re hosting, serve this Creamy Mushroom Soup Recipe in charming mini soup bowls or inside hollowed-out bread bowls for an eye-catching presentation. You can also reinvigorate leftovers by turning the soup into a sauce for pasta or drizzling it over roasted vegetables.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamy mushroom soup in an airtight container and refrigerate for up to 3 days. Before storing, allow the soup to cool to room temperature, which helps maintain its texture and freshness.
Freezing
This soup freezes well if you want to prep in advance. Portion it into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 2 months. Keep in mind that cream-based soups can separate slightly after thawing, but a good stir or gentle reheating will bring the texture back.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching, or microwave in short bursts, stirring in between. If the soup feels too thick after reheating, add a splash of broth or water to loosen it up and restore creaminess.
FAQs
Can I make this Creamy Mushroom Soup Recipe dairy-free?
Absolutely! Simply swap out the heavy cream with coconut milk or your favorite non-dairy cream alternative. This change keeps the soup creamy while making it suitable for those avoiding dairy.
What mushrooms work best in this soup?
A combination of cremini and white button mushrooms offers a great balance of earthy flavor and tenderness. However, feel free to experiment with shiitake or portobello for deeper, meatier profiles.
Should I blend the soup or leave it chunky?
Both ways are delicious! If you prefer a silky smooth texture, blend all or part of the soup using an immersion blender. For more bite and texture, simply serve without blending, letting the mushrooms shine in their natural form.
How can I add more depth to the flavor?
Try adding a splash of white wine while cooking the mushrooms or a small amount of soy sauce or miso paste to boost the umami. A dash of nutmeg or smoked paprika can also add subtle complexity.
Is this soup suitable for a vegetarian diet?
Yes, this Creamy Mushroom Soup Recipe is vegetarian-friendly, especially when using vegetable broth. Just ensure that any garnishes or sides you serve alongside also meet your dietary preferences.
Final Thoughts
This Creamy Mushroom Soup Recipe is one of those comforting classics that never fails to impress. From the earthy mushrooms to the silky creaminess, every spoonful feels indulgent yet nourishing. I truly hope you enjoy making it as much as I enjoy sharing it—it’s a perfect dish to cozy up with and savor during any season.
Print
Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy mushroom soup recipe is a comforting and flavorful dish perfect for cozy meals. Made with a mix of fresh mushrooms, aromatic herbs, and a rich blend of cream and vegetable broth, it offers a smooth and satisfying texture that highlights the earthiness of mushrooms. Ideal as a starter or a light main course, this soup is easy to prepare on the stovetop and can be customized to be dairy-free if desired.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced (a mix of cremini and white mushrooms works well)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat butter and oil: In a large pot or Dutch oven, warm the butter and olive oil over medium heat until melted and combined.
- Sauté onions: Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Cook mushrooms and thyme: Add the sliced mushrooms and fresh or dried thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add flour: Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
- Add broth and simmer: Gradually pour in the vegetable broth while stirring continuously. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to meld flavors.
- Add cream and thicken: Stir in the heavy cream and continue to simmer for another 5 minutes until the soup thickens and becomes creamy.
- Season the soup: Add salt and black pepper to taste, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot.
Notes
- For a smoother texture, blend part or all of the soup using an immersion blender.
- Substitute coconut milk for the cream to make the soup dairy-free.
- The combination of cremini and white mushrooms provides a richer depth of flavor, but you can use any mushrooms available.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
