This mushroom soup dish is a warm, comforting bowl full of earthy flavors and silky textures. It’s made with fresh mushrooms that bring a deep, rich taste, combined with a smooth broth that feels cozy with every spoonful. The subtle hints of garlic and herbs round it out perfectly, making it a simple but satisfying meal on chilly days.
I love making this soup when I want something that feels like a big, gentle hug. It’s easy to whip up, and I often add a splash of cream or a sprinkle of fresh parsley on top to make it feel extra special. Sometimes I toast some crusty bread alongside to soak up every bit of the delicious broth.
One of my favorite ways to enjoy this mushroom soup is curled up with a good book or after a busy day when I need to slow down. It’s the kind of dish that always makes me feel cozy and taken care of, and it tends to be a crowd-pleaser whenever I serve it. Plus, the leftovers reheat beautifully, making it easy to enjoy again the next day.
Key Ingredients & Substitutions
Mushrooms: Fresh mushrooms are at the heart of this soup. I prefer cremini for their deeper flavor, but white button mushrooms work well too. If you want a richer taste, try adding shiitake or portobello.
Butter & Flour: Butter adds creaminess and helps cook onions and mushrooms. The flour is a thickener; for a gluten-free option, use cornstarch or a gluten-free flour blend instead.
Broth: Vegetable broth works fine, but chicken broth adds more depth. If you’re vegan or vegetarian, go with vegetable stock. Make sure the broth is low sodium so you can control the salt in your soup.
Cream: Heavy cream gives this soup its smooth, rich texture. For a lighter or dairy-free version, coconut milk or cashew cream are good alternatives though they slightly change the flavor.
How Do You Get Mushrooms to Brown Perfectly Without Steaming?
Getting your mushrooms nicely browned is key for flavor. Here’s how I do it:
- Use a wide pan to spread mushrooms out — crowding traps moisture, causing them to steam.
- Cook over medium-high heat without stirring too often. Let mushrooms sit for a bit to develop color.
- If the pan is dry, add a bit more butter or oil but not too much, which can prevent browning.
- Once brown, add herbs or flour to continue the recipe.
This browning step adds a deep, earthy taste that makes the soup special and not bland.
Equipment You’ll Need
- Large pot – perfect for cooking the mushrooms and simmering the soup evenly.
- Wooden spoon – gently stirs without scratching your pot and helps mix flour well.
- Immersion blender – makes pureeing easy and lets you get the texture just right without extra dishes.
- Measuring cups and spoons – keep your ingredients balanced for the best flavor every time.
Flavor Variations & Add-Ins
- Add cooked, diced chicken or turkey for extra protein and a heartier meal.
- Stir in some grated Parmesan for a cheesy twist that deepens the flavor.
- Mix in sautéed spinach or kale to boost veggies and add color.
- Use smoked paprika or a dash of nutmeg to bring a warm, subtle spice note.
How to Make Creamy Mushroom Soup?
Ingredients You’ll Need:
Mushrooms & Veggies:
- 1 lb (450 g) fresh mushrooms (white button or cremini), sliced, plus a few slices for garnish
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cooking Essentials:
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes to cook. It’s fairly quick to make and perfect for a comforting meal anytime you want something warm and satisfying.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 4 to 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Sauté the Mushrooms:
Add the sliced mushrooms (keep some slices aside for garnish) and thyme to the pot. Cook, stirring now and then, until the mushrooms release their juices and start to turn a golden brown, around 8 to 10 minutes.
3. Make the Soup Base:
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 to 2 minutes to get rid of the raw flour taste. Then, slowly pour in the broth while stirring continuously to prevent lumps. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes.
4. Blend and Add Cream:
Use an immersion blender to blend the soup partially so that some chunks of mushrooms remain. If you don’t have one, blend half the soup in a regular blender and put it back in the pot. Stir in the heavy cream and warm through gently, making sure it doesn’t boil.
5. Season and Serve:
Add salt and freshly ground black pepper to taste. Serve the soup hot, garnished with the reserved mushroom slices and a sprinkle of fresh parsley. Pair it with crusty bread for a full, comforting meal.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking to avoid excess water. This helps maintain the soup’s creamy texture.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative. Keep in mind this will slightly change the flavor, adding a subtle coconut or nutty note.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it in the fridge. Reheat gently on the stove, adding a splash of broth or cream if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm slowly to preserve the creamy texture and avoid boiling which might curdle the cream.
