If you’re craving something cozy, comforting, and just downright delicious, this Creamy Mushroom Soup Recipe is an absolute must-try. It combines the deep, earthy flavor of baby bella mushrooms with a luscious, velvety texture that feels like a warm hug in a bowl. Whether you’re cooking for a busy weeknight dinner or impressing guests with a homemade starter, this soup is your go-to for simple ingredients that come together beautifully in under 40 minutes.
Ingredients You’ll Need
The key to this Creamy Mushroom Soup Recipe is in the beautifully simple yet essential ingredients. Each one plays a vital role in building the rich flavor and silky texture that make this soup a standout.
- Baby bella mushrooms (1 lb.): Sliced for that meaty texture and deep umami flavor that defines this soup.
- Garlic (3 cloves, minced): Adds a subtle aromatic punch without overpowering the mushrooms.
- Olive oil (1 Tbsp): Used for sautéing, it helps brown the mushrooms perfectly while adding a light fruitiness.
- Salt & pepper (a pinch each): Simple seasonings to balance and enhance all the natural flavors.
- Butter (4 Tbsp): Key to making the rich roux that thickens the soup and adds creaminess.
- All-purpose flour (1/4 cup): Works as the thickening agent for that perfect velvety texture.
- Vegetable broth (3 cups): The flavorful liquid base that carries all those mushroom notes.
- Soy sauce (1 tsp): A sneaky umami booster that deepens the mushroom flavor without making it salty.
- Dried thyme (1/8 tsp): Adds a subtle earthy aroma that complements the mushrooms beautifully.
- Heavy cream (1/2 cup): The final touch of indulgence that makes this soup creamy and luxurious.
How to Make Creamy Mushroom Soup Recipe
Step 1: Prepare Mushrooms and Garlic
Start by washing your baby bella mushrooms to remove any dirt and slice them evenly. Mince the garlic finely so it can release its full aroma during cooking. This prep sets the foundation for your soup’s deep, robust flavors.
Step 2: Sauté the Mushrooms
In a large pot, heat the olive oil and then add the sliced mushrooms along with a pinch of salt and pepper. Cook them over medium heat until they turn a deep golden brown, releasing their natural juices and caramelizing slightly. Once they’re just right, add the minced garlic and sauté for another minute or two until fragrant, careful not to let it burn.
Step 3: Make the Roux
Next, melt the butter in the same pot right on top of the mushrooms. Sprinkle the flour evenly and stir continuously to combine, cooking it until the mixture turns a warm golden color. This roux is essential as it will thicken the soup and give it that creamy, luscious consistency.
Step 4: Add Broth and Seasonings
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add the soy sauce and dried thyme, which layer in that complex umami and subtle herbiness. Bring the soup to a gentle simmer and let it cook until it thickens slightly, about 10-15 minutes. This step allows all the flavors to meld beautifully.
Step 5: Finish with Cream
Reduce the heat, then stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed. The cream not only enriches the soup’s texture but also softens the bold mushroom notes, rounding out the flavor profile perfectly.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
To elevate your Creamy Mushroom Soup Recipe, consider garnishing with chopped fresh parsley or chives for a pop of color and freshness. A drizzle of truffle oil or a sprinkle of grated Parmesan can add an unexpected layer of sophistication that friends and family will love.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic toast, perfect for dipping and soaking up every last bit. For a heartier meal, serve alongside a crisp green salad or roasted vegetables to add some texture contrast and variety to your plate.
Creative Ways to Present
Serve the soup in warm, rustic mugs for a cozy, casual vibe or in elegant bowls with a swirl of cream artfully drizzled on top. For parties, try mini soup shooters garnished with tiny mushroom caps or fresh herbs for a charming appetizer that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once your Creamy Mushroom Soup Recipe cools, transfer it to an airtight container and refrigerate for up to three days. This soup tastes even better the next day as flavors continue to develop. Just make sure to stir before reheating.
Freezing
You can freeze leftover soup for up to three months. It’s best to freeze it before adding the heavy cream to prevent separation. When ready to enjoy, thaw overnight in the refrigerator, then gently reheat and stir in the cream fresh.
Reheating
Reheat your soup on low to medium heat on the stovetop, stirring frequently to prevent scorching and to reunite the creamy texture. Add a splash of broth or cream if it thickens too much during reheating. Microwave reheating works too, but stir every 30 seconds for even warming.
FAQs
Can I use other types of mushrooms?
Absolutely! While baby bella mushrooms are perfect for this soup due to their flavor and texture, cremini, shiitake, or a mix of wild mushrooms can offer interesting variations and deepen the taste.
Is this soup vegetarian or vegan?
As written, this Creamy Mushroom Soup Recipe is vegetarian but not vegan because it includes butter and heavy cream. For a vegan version, substitute with plant-based butter and coconut or oat cream alternatives while keeping the essence of the recipe.
Can I make the soup thicker or thinner?
Yes, if you prefer a thicker soup, you can reduce the broth slightly or add a bit more flour in the roux step. For a thinner consistency, simply add extra broth or water while reheating until you reach the desired texture.
How can I add more depth of flavor?
Adding a splash of white wine or a small amount of balsamic vinegar during the broth simmering stage can enhance the soup’s complexity. Also, roasting the mushrooms before sautéing will bring out even richer, earthier undertones.
Can this soup be made gluten-free?
Yes! Replace all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup without compromising texture or taste.
Final Thoughts
There’s truly nothing quite like digging into a warm bowl of this Creamy Mushroom Soup Recipe when you want comfort fused with elegant flavor. Easy enough for weeknight dinners but impressive enough for guests, it’s a recipe worth keeping in your culinary repertoire. I can’t wait for you to make it and share the love of mushrooms in their creamiest, dreamiest form.
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 combines sautéed baby bella mushrooms with garlic, butter, and a rich cream-based roux, creating a velvety and comforting bowl perfect for any season. The soup is subtly flavored with soy sauce and thyme, enhancing its earthiness and depth without overpowering the natural mushroom taste.
Ingredients
Mushrooms and Aromatics
- 1 lb baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
Roux and Soup Base
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
- 1/2 cup heavy cream
Instructions
- Prepare Mushrooms: Wash the baby bella mushrooms thoroughly and slice them evenly. Mince the garlic cloves finely to prepare for sautéing.
- Sauté Mushrooms: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook until the mushrooms are dark brown and have released their moisture. Add the minced garlic and sauté for another minute until fragrant.
- Make Roux: Add 4 tablespoons of butter to the mushroom mixture and let it melt. Sprinkle 1/4 cup of all-purpose flour over the butter and stir continuously. Cook the roux until it turns a golden brown color, which helps develop a nutty flavor and thickens the soup.
- Add Broth: Slowly pour in 3 cups of vegetable broth while whisking to combine the roux with the liquid smoothly. Add 1 teaspoon soy sauce and 1/8 teaspoon dried thyme for flavor. Bring the soup to a simmer and allow it to cook until slightly thickened, about 10-15 minutes.
- Finish Soup: Reduce the heat and stir in 1/2 cup of heavy cream to add richness and creaminess. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot with a side of crusty bread for dipping.
Notes
- Use baby bella mushrooms for their rich and earthy flavor, or substitute with cremini or white button mushrooms.
- For a dairy-free version, replace butter with olive oil and use coconut or cashew cream instead of heavy cream.
- Adding a splash of white wine before the broth can elevate the soup’s depth of flavor.
- The soup can be blended for a smoother texture if preferred, but it is delicious both chunky and smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
