There is something downright magical about a steaming bowl of Creamy Mushroom Soup on a cool afternoon—the kind of meal that manages to be both comforting and a little bit luxurious at the same time. This classic recipe hits all the right notes for mushroom lovers, blending earthy flavors, cozy creamy textures, and gentle savory notes that taste like they’ve been simmered to perfection in a countryside kitchen. Whether you’re a lifelong fan of mushrooms or just looking for a way to warm up on a gray day, Creamy Mushroom Soup will become a favorite in your rotation, thanks to its simple prep and seriously satisfying flavor.
Ingredients You’ll Need
At its heart, this soup relies on simple, fresh ingredients—each one playing an important role in building layers of flavor, aroma, and that signature silky texture. Don’t skip any of the basics; together, they make all the difference in elevating the final bowl!
- Unsalted Butter: Adds richness and helps develop that classic velvety texture at the very base of Creamy Mushroom Soup.
- Olive Oil: Combines with the butter for balanced flavor and to keep the onions from burning as they soften.
- Onion: Finely chopped for sweetness and depth—the foundation for almost any great soup.
- Garlic Cloves: Minced to perfection, these lend that characteristic, crave-worthy aroma and subtle bite.
- Cremini or Button Mushrooms: Earthy, savory, and deeply flavorful once browned; they’re the soul of Creamy Mushroom Soup.
- Dried Thyme: Just a teaspoon brings an aromatic, woodsy note that pairs perfectly with the mushrooms.
- Salt: Essential for highlighting all the umami in the mushrooms and seasoning the soup all the way through.
- Black Pepper: Ground fresh for a subtle heat and a little extra complexity.
- All-Purpose Flour: Provides the classic thickness that gives this soup its signature creamy mouthfeel—just enough to keep things luscious.
- Vegetable or Chicken Broth: The backdrop for every great soup; choose what fits your mood (or your guests’ dietary needs).
- Heavy Cream or Half-and-Half: For extra indulgence, heavy cream is king, but half-and-half works beautifully too for a lighter touch.
- Soy Sauce or Worcestershire Sauce: A couple tablespoons deepen the umami and balance out all the creamy richness.
- Fresh Parsley: Sprinkled on top for a pop of color and a whisper of herbaceous freshness right before serving.
How to Make Creamy Mushroom Soup
Step 1: Build Your Flavorful Base
Start by melting the butter with the olive oil in a large pot over medium heat. As the two fats mingle and sizzle together, add your finely chopped onion. Let it cook gently for 4 to 5 minutes, stirring occasionally, until the onion is soft, translucent, and smells just a touch sweet. This creates the aromatic backbone for the entire Creamy Mushroom Soup.
Step 2: Sauté Garlic and Mushrooms
Next, stir in the minced garlic and let it cook for just about a minute. It’ll become fragrant quickly—watch closely so it doesn’t burn! Then pile in all the sliced cremini (or button) mushrooms, followed by the dried thyme, salt, and pepper. Keep the heat at medium and sauté for 8 to 10 minutes. The mushrooms should brown as their liquid cooks off, concentrating those delicious earthy flavors.
Step 3: Thicken the Soup
With the mushrooms deeply browned, it’s time to sprinkle the flour over the mixture. Stir well so the flour coats everything evenly—this is your secret weapon for getting the soup that classic creamy body and comforting thickness. The raw taste will cook off in just a minute or two.
Step 4: Pour in the Broth
Slowly add the broth, pouring it in a little at a time while whisking constantly. This helps avoid any lumps and senses up all the flavorful browned bits stuck to the bottom of the pot. Once all the broth is in, bring everything to a gentle boil, then reduce the heat and let it simmer quietly for 15 minutes so all the flavors can meld.
Step 5: Finish Creamy Mushroom Soup and Serve
Now, stir in the heavy cream (or half-and-half) and your choice of soy sauce or Worcestershire sauce. Let the soup warm through for another 3 to 4 minutes—just enough for it to thicken a bit more and reach that dreamy, silky consistency. Remove the pot from the heat, scatter chopped fresh parsley on top, and serve your Creamy Mushroom Soup while it’s still steamy and oh-so-inviting.
How to Serve Creamy Mushroom Soup
Garnishes
When it’s time to serve, a sprinkle of fresh parsley adds a touch of brightness and beautiful green contrast to the creamy tan soup. For a little extra flourish, try finishing with a swirl of cream, a few sautéed mushroom slices, or a light grind of black pepper on top—these small touches make Creamy Mushroom Soup feel special enough for a dinner party, but cozy enough for a quiet night in.
Side Dishes
A good soup always deserves some great company. Pair Creamy Mushroom Soup with thick slices of crusty bread, a warm baguette, or even herbed garlic croutons for dunking. For something lighter, a crisp arugula salad with lemony dressing or a classic grilled cheese turns this into a memorable meal. This soup is also lovely served alongside a roasted chicken or as a decadent appetizer for a holiday spread.
Creative Ways to Present
Want to give your Creamy Mushroom Soup a little extra wow factor? Serve it in wide, shallow bowls with a drizzle of truffle oil, or ladle into small mugs for cozy sipping at a winter gathering. For an elegant starter, spoon the soup into demitasse cups and top each with a tiny toasted crostini. The creamy texture makes it perfect for creative plating and sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Soup is a true blessing, since the flavors get even richer after a day or two. Allow leftovers to cool to room temperature, then transfer the soup to an airtight container. It will keep in the refrigerator for up to 4 days, ready and waiting for an easy lunch or cozy dinner.
Freezing
If you want to stash some away for a later date, Creamy Mushroom Soup freezes surprisingly well. Let the soup cool completely, then ladle it into freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 2 months. Just note that soups with cream can sometimes separate a bit when defrosted, but a good stir usually brings it right back to life!
Reheating
To reheat, simply pour the soup into a saucepan and warm over low to medium heat, stirring gently until heated through. If it has thickened a bit in the fridge or after thawing, add a splash of broth or milk to loosen it up. Stir well so everything is beautifully blended and perfectly creamy again.
FAQs
Can I use different types of mushrooms?
Absolutely! Feel free to experiment with a mix of wild mushrooms, shiitake, or even portobello alongside the cremini or button mushrooms. Each variety will add a unique flavor profile, making your Creamy Mushroom Soup even more interesting.
Is there a dairy-free version?
Yes! For a dairy-free twist, you can easily swap the cream for full-fat coconut milk or any unsweetened non-dairy creamer. Olive oil can replace butter, and the finished soup is just as silky, rich, and delicious.
Can I make this soup gluten-free?
Of course. Substitute the all-purpose flour with your favorite gluten-free flour blend or use cornstarch (mixed with a little water) to thicken the soup. Everything else in the recipe is naturally gluten-free.
How can I make the soup smoother?
For a rustic texture, serve the soup as is, but if you want it ultra-smooth, use an immersion blender to puree some or all of it right in the pot. A stand blender works too—just blend in batches and be careful with the hot liquid.
Does Creamy Mushroom Soup work as a make-ahead dish?
It truly shines as a make-ahead option! In fact, the soup’s flavor deepens and improves after a day in the fridge. Just store it tightly covered and reheat gently when you’re ready to serve.
Final Thoughts
I hope you find as much joy in making (and eating!) this Creamy Mushroom Soup as I do—it’s the kind of dish that feels like a warm hug from the inside out. Don’t be shy about making a double batch, because it disappears fast! Whether you’re sharing it with family or sipping solo, Creamy Mushroom Soup always hits the spot. Happy cooking!
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Creamy Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and velvety goodness of this Creamy Mushroom Soup. Perfect for a cozy night in, this soup is bursting with earthy mushroom flavors and creamy indulgence.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 pound cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
Liquid and Garnish:
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons soy sauce or Worcestershire sauce
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil. Add onion and cook until softened. Stir in garlic.
- Cook Mushrooms: Add mushrooms, thyme, salt, and pepper. Cook until browned.
- Add Flour and Broth: Sprinkle flour over mushrooms, stir, then pour in broth slowly, stirring constantly.
- Simmer: Bring to a boil, then simmer for 15 minutes.
- Finish: Stir in cream and soy sauce, heat through. Garnish with parsley and serve.
Notes
- For a smoother texture, use an immersion blender to puree the soup.
- For a dairy-free option, substitute coconut milk for cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
