If there’s one bowl of comfort that always works like a warm hug after a long day, it’s Creamy Mushroom Soup. This cozy, earthy blend of sliced mushrooms, aromatic onions, and a dreamy swirl of cream is simple yet irresistibly elegant. Every spoonful tastes like autumn in a bowl, packed with savory depth and finished with fresh herbs. Whether you’re seeking a soul-soothing lunch, planning dinner for friends, or simply want to celebrate the magic of mushrooms, this recipe truly delivers on flavor, creaminess, and easy preparation!
Ingredients You’ll Need
One thing I adore about this soup? The ingredient list is refreshingly short, yet each element plays a crucial role in building that signature velvety richness and deep, umami flavor profile. These everyday items come together to create something so much greater than the sum of their parts!
- Unsalted butter: Provides a rich, luxurious base and helps create that silky mouthfeel we all love in Creamy Mushroom Soup.
- Olive oil: Adds a hint of fruitiness, balancing the butter perfectly and preventing it from browning too quickly.
- Onion: Gives subtle sweetness and depth, creating an aromatic backbone for the soup.
- Garlic: A must for savoriness, infusing every bite with mellow, roasted undertones as it cooks.
- Cremini or button mushrooms: The heart and soul of the dish, offering earthy flavor and a meaty texture that makes the soup so satisfying.
- Dried thyme: Brings gentle herbal notes that pair beautifully with mushrooms.
- All-purpose flour: Acts as the thickening agent, giving the soup its creamy body without being heavy.
- Vegetable broth: A light, flavorful liquid that supports the main ingredients without overpowering them.
- Heavy cream: The ultimate ingredient for decadence and that dreamy, creamy finish.
- Soy sauce: Secret weapon alert! Adds depth, umami, and rounds out the flavors in a magical way.
- Salt and black pepper: To taste, these essentials let all the other flavors pop.
- Chopped fresh parsley: Offers a pop of color and freshness, brightening up each bowl right before serving.
How to Make Creamy Mushroom Soup
Step 1: Sauté the Aromatics
In a large pot, melt the unsalted butter and olive oil together over medium heat. This combination prevents the butter from burning and adds a lovely base flavor. Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until soft and slightly translucent. Toss in the minced garlic and cook for another minute, just until it releases its amazing aroma—don’t let it brown!
Step 2: Cook the Mushrooms and Thyme
Add your sliced cremini or button mushrooms to the pot along with the dried thyme. Stir everything together and let the mushrooms cook for 8–10 minutes. They’ll release their juices and start to brown, getting wonderfully concentrated in flavor. If you’d like to add a splash of dry white wine here for extra depth, this is the perfect moment!
Step 3: Add Flour for Thickness
Sprinkle the all-purpose flour over the mushroom mixture and stir thoroughly to coat everything. This step might seem basic, but it’s crucial for achieving the signature creamy texture of Creamy Mushroom Soup. Cook for a minute to take away the raw flour taste while ensuring the soup thickens later on.
Step 4: Pour in the Broth and Simmer
Next, gradually pour in the vegetable broth while stirring constantly to avoid any unwanted lumps. Bring the soup up to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. You’ll notice it starts to thicken, and the flavors marry beautifully during this time.
Step 5: Add Cream and Seasonings
Stir in the heavy cream and soy sauce, then season with salt and black pepper to taste. Simmer for another 5 minutes, letting everything meld into a gorgeously creamy, flavor-packed pot of soup. For an extra creamy texture, blend part of the soup with an immersion blender directly in the pot. Prefer it chunkier? Leave it just as it is.
Step 6: Finish and Garnish
Ladle the soup into bowls and top with a generous sprinkle of fresh parsley. Each bowl becomes a little celebration of color, flavor, and comfort! Serve immediately while hot and steamy.
How to Serve Creamy Mushroom Soup
Garnishes
There’s something magical about the finishing touches on Creamy Mushroom Soup. Try a shower of fresh chopped parsley for herbal brightness, or add a swirl of extra cream on top for visual appeal and extra indulgence. A quick crack of black pepper and a few sautéed mushroom slices make it look restaurant-worthy in seconds.
Side Dishes
Creamy Mushroom Soup pairs beautifully with thick slices of crusty bread, garlic toast, or cheesy baguette croutons—perfect for dipping into the velvety broth. For a lighter pairing, try a crisp green salad with a zippy vinaigrette to balance the richness. If serving this soup for dinner, a simple grilled cheese or herby focaccia on the side is hard to beat.
Creative Ways to Present
Elevate your Creamy Mushroom Soup presentation by ladling it into small cups or shot glasses for a cocktail party starter. Serve in hollowed-out bread bowls for a rustic touch, or top tiny ramekins with a circle of puff pastry for an impressive baked finish. Don’t forget: a drizzle of truffle oil or a sprinkle of finely grated Parmesan can turn a humble bowl into a special occasion treat!
Make Ahead and Storage
Storing Leftovers
If you have leftover Creamy Mushroom Soup (lucky you!), let it cool to room temperature and transfer it to an airtight container. Stored in the refrigerator, the soup keeps well for up to 3 days, and the flavors deepen even more by the next day.
Freezing
You can absolutely freeze this soup for quick comfort on busy nights! Portion the cooled Creamy Mushroom Soup into freezer-safe containers or bags (leave a little space at the top for expansion), then label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pour the soup into a saucepan and gently warm over medium-low heat, stirring often to maintain the creamy texture. If the soup has thickened a bit in the fridge or freezer, just whisk in a splash of broth or water until it reaches your desired consistency. Avoid boiling, as this can cause the cream to separate.
FAQs
Can I use a different type of mushroom in Creamy Mushroom Soup?
Absolutely! While cremini and button mushrooms are classic, feel free to use a combination that includes shiitake, portobello, or even wild mushrooms for extra earthiness and variety in flavor and texture.
Is there a way to make this soup vegan?
Yes! Swap the butter for vegan margarine or extra olive oil, use a dairy-free cream (like coconut cream or cashew cream), and double-check your broth and soy sauce are vegan-friendly. You’ll still get that luscious, creamy effect.
How can I thicken my cream soup if it’s too thin?
If your Creamy Mushroom Soup comes out thinner than you like, let it simmer uncovered a little longer to reduce, or whisk together a teaspoon of cornstarch with a bit of water and stir it in, simmering until thickened.
Can I make this soup ahead for a party?
Definitely! Creamy Mushroom Soup is even better after a day in the fridge as all the flavors deepen. Simply cool, store, and reheat gently before your guests arrive. Add freshly chopped parsley at the end for a just-made finish.
What’s the best way to get a super smooth texture?
Use a high-speed blender or immersion blender to purée the soup in batches. For ultra-smooth results, pass it through a fine mesh sieve after blending. Or, if you enjoy bits of mushrooms, blend only half and mix it back in for the best of both worlds.
Final Thoughts
If you’re craving something soothing, elegant, and full of flavor, Creamy Mushroom Soup is the answer. It’s surprisingly simple to pull together and always impressive—whether for a cozy lunch, a dinner party opener, or just because. Give it a try and let it become your new favorite go-to comfort food!
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Creamy Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this homemade Creamy Mushroom Soup. Perfect for a cozy night in, this vegetarian soup is easy to make and incredibly satisfying.
Ingredients
For the soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini or button mushrooms, sliced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Salt and black pepper, to taste
For garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and dried thyme and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
- Sprinkle the flour over the mushrooms and stir well to coat evenly.
- Gradually pour in the vegetable broth while stirring to avoid lumps.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
- Stir in the heavy cream and soy sauce, then season with salt and black pepper to taste.
- Simmer for an additional 5 minutes.
- Use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if preferred.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, add a splash of dry white wine when cooking the mushrooms.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
