Creamy Mushroom Soup Recipe
Creamy Mushroom Soup is a comforting, rich, and velvety dish that’s perfect for chilly evenings or as a satisfying appetizer. Made with fresh mushrooms, garlic, onions, herbs, and cream, this homemade soup is packed with earthy flavor and comes together in under an hour. Whether served with crusty bread, garlic toast, or a fresh salad, it’s a restaurant-quality recipe that’s easy to prepare at home.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1½ pounds (about 680 g) fresh mushrooms (button, cremini, or a mix), sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons chopped fresh parsley
- Optional: ¼ cup grated Parmesan cheese
- Optional: Truffle oil for serving
Instructions
Step 1: Sauté the Aromatics
Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 3: Make the Base
Sprinkle the flour over the mushrooms and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Step 4: Add the Broth
Gradually pour in the broth while stirring constantly to prevent lumps. Bring the soup to a gentle simmer and cook for about 15 minutes.
Step 5: Blend (Optional)
For a smooth, creamy soup, use an immersion blender to partially or fully blend the soup. Leave some mushroom pieces if you prefer a chunkier texture.
Step 6: Finish with Cream
Reduce the heat to low. Stir in the heavy cream and milk. If using Parmesan cheese, add it now and stir until melted. Season with salt and black pepper.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with fresh parsley, cracked black pepper, extra sautéed mushrooms, or a drizzle of truffle oil. Serve hot with crusty bread or garlic toast.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Storage Tips
- Refrigerate in an airtight container for up to 4 days.
- Freeze (without the cream, if possible) for up to 3 months. Add the cream after reheating for the best texture.
- Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.
Nutrition (Approximate Per Serving)
- Calories: 280
- Protein: 7 g
- Carbohydrates: 12 g
- Fat: 23 g
- Fiber: 2 g
- Sodium: 520 mg
Frequently Asked Questions (FAQs)
1. What mushrooms work best?
Cremini mushrooms provide a deeper flavor, while button mushrooms are milder. A combination of wild mushrooms adds even more complexity.
2. Can I make this soup vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.
3. Can I make it dairy-free?
Yes. Replace the butter with olive oil and use unsweetened coconut cream, oat cream, or cashew cream instead of dairy.
4. How do I thicken mushroom soup?
Cooking the flour with the mushrooms creates a roux that thickens the soup. You can also simmer it a little longer or blend more of the mushrooms.
5. Can I freeze creamy mushroom soup?
Yes, though soups made with cream can sometimes separate after thawing. For the best results, freeze the soup before adding the cream and stir it in after reheating.
6. What can I serve with mushroom soup?
It pairs well with garlic bread, toasted sourdough, grilled cheese sandwiches, roasted vegetables, or a crisp green salad.
7. Can I use dried mushrooms?
Yes. Rehydrate dried mushrooms in warm water for about 20–30 minutes, then chop and use them along with the soaking liquid (strained) for extra flavor.
8. How can I add more flavor?
A splash of white wine, a teaspoon of soy sauce, a pinch of smoked paprika, or a drizzle of truffle oil can enhance the soup’s depth and richness.
