This Mushroom Soup Recipe is a cozy bowl full of tender mushrooms, creamy broth, and comforting flavors that feel like a warm hug on a chilly day. The mushrooms bring an earthy taste that makes it stand out, while the creamy texture makes every spoonful smooth and satisfying.
I love making this soup when I want something simple but special. It’s easy to prepare, and the smell that fills the kitchen as the mushrooms and onions cook together is just wonderful. A little tip I’ve learned is to sauté the mushrooms slowly to bring out their full flavor — it really makes a difference.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s great as a starter or by itself for a light meal. Whenever I serve this, people comment on how comforting and delicious it tastes, and it always makes me feel happy to share something so tasty and easy to make.
Key Ingredients & Substitutions
Mushrooms: Cremini or white button mushrooms work great here. They give a nice, mild flavor. If you want a stronger taste, try shiitake or portobello mushrooms instead.
Butter and Olive Oil: Using both gives a nice balance of richness and a light fruity note. You can swap butter for all olive oil to keep it dairy-free.
Broth: Vegetable or chicken broth adds depth. For a vegan version, use a good-quality vegetable broth.
Heavy Cream: Heavy cream makes the soup creamy and smooth. For a lighter option, half-and-half works well. To make it dairy-free, try canned coconut milk or cashew cream.
How Can I Sauté Mushrooms to Get the Best Flavor?
Sautéing mushrooms slowly and patiently is key to unlocking their rich flavor. Here’s how to do it:
- Heat the pan on medium, add butter and olive oil.
- Add mushrooms in a single layer without crowding the pan.
- Let mushrooms cook undisturbed for a few minutes to brown nicely.
- Stir occasionally until they shrink and the moisture evaporates.
This process brings out the natural umami and gives the soup a deep, satisfying taste.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend well.
- Wooden spoon – gentle for stirring without scratching your pot.
- Chef’s knife – makes chopping mushrooms and onions quick and easy.
- Cutting board – a stable place to prep all your veggies safely.
- Immersion blender – handy for blending the soup right in the pot to your preferred texture.
- Measuring cups and spoons – to keep your ingredients just right.
Flavor Variations & Add-Ins
- Try adding cooked crispy bacon or pancetta for a smoky, salty twist.
- Use different mushrooms like shiitake or portobello to deepen the earthy flavor.
- Stir in fresh herbs like parsley or tarragon at the end for a fresh, bright lift.
- Add a splash of white wine when sautéing mushrooms for a subtle acidity.
Creamy Mushroom Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450g) mushrooms, sliced (such as cremini or white button mushrooms)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1 tablespoon all-purpose flour (for thickening)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook. That’s a total of around 40 minutes from start to finish. It’s a quick and satisfying recipe perfect for any day you want a cozy meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the butter and olive oil in a large pot or Dutch oven over medium heat until melted and shimmering. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Then stir in the minced garlic and cook for 1 more minute until it smells wonderful.
2. Cook the Mushrooms and Thyme:
Add the sliced mushrooms and thyme to the pot. Cook over medium heat, stirring now and then, until the mushrooms release their moisture and start to brown nicely—this should take around 8 to 10 minutes. If you like a thicker soup, sprinkle the flour over the mushrooms, stir well, and cook for 1–2 minutes to get rid of the flour taste.
3. Simmer and Blend:
Pour in the broth and stir everything together. Bring it to a gentle simmer and let it cook for about 15 minutes so the flavors can develop fully. Then, using an immersion blender, blend the soup to either smooth or slightly chunky, whichever you prefer. Alternatively, you can blend some or all of the soup in a blender in batches.
4. Add Cream and Season:
Stir in the heavy cream and warm the soup gently, but don’t let it boil. Taste and add salt and freshly ground black pepper as needed. Once it’s warmed through and perfectly seasoned, ladle the soup into bowls.
5. Garnish and Serve:
Sprinkle freshly chopped parsley over each bowl and serve hot. A slice of crusty bread on the side is perfect for dipping and completing this cozy meal.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms! Just thaw them completely and drain any excess water before cooking to avoid a watery soup. Sauté them as you would fresh mushrooms to develop flavor.
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, substitute the butter with olive oil and use coconut milk or cashew cream instead of heavy cream. The soup will still be rich and creamy!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead, store it in an airtight container in the fridge, and reheat gently on the stove. You might want to add a splash of broth or cream when reheating to refresh the texture.
How Should I Store Leftover Mushroom Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove over low heat, stirring occasionally to ensure even heating.
