Creamy Mushroom Soup

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Creamy Mushroom Soup is a comforting classic that warms the soul and delights the senses. This version is rich and velvety, with a depth of flavor that will make you savor every spoonful. Perfect for a chilly day or when you need a simple yet satisfying meal.

Ingredients for Creamy Mushroom Soup

The base of this soup is a combination of butter and olive oil, which provides richness and flavor. The onion and garlic create a savory foundation that's enhanced by the earthy tones of the mushrooms. Using a blend of button, cremini, and shiitake mushrooms gives the soup a complex, robust flavor. Chicken or vegetable broth forms the liquid base, while heavy cream adds a luxurious texture. Salt, black pepper, and fresh thyme are used to season the soup perfectly, and a touch of flour helps thicken it slightly. Finally, a sprinkle of fresh parsley adds a pop of color and freshness when serving.

Tips & Tricks

  • If you prefer a chunkier soup, blend only half of the mixture and mix it back with the unblended soup.
  • To deepen the flavor, try roasting the mushrooms in the oven before adding them to the soup.
  • For an extra touch of decadence, drizzle a bit of truffle oil over the soup just before serving.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a simple arugula salad drizzled with lemon vinaigrette. For a heartier meal, serve it alongside a grilled cheese sandwich made with sharp cheddar or gruyere.

Frequently Asked Questions

Can I use milk instead of heavy cream?
Yes, you can, but the soup will be less rich. Consider adding a bit more flour for thickness if needed.
How long will the soup keep in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?
Yes, but it's best to freeze it before adding the cream. Add the cream after reheating.

Creamy Mushroom Soup Recipe Walkthrough

Start by heating a large pot over medium heat. Add the butter and olive oil, letting them melt together until they sizzle gently. Toss in the diced onion and minced garlic, stirring occasionally until the onion becomes translucent and fragrant.

Next, add the sliced mushrooms to the pot, along with the salt and black pepper. Cook the mixture, stirring occasionally, until the mushrooms are nicely browned and have released their moisture, which should take about 8-10 minutes.

Sprinkle the flour over the mushrooms and stir it in well. Let it cook for a minute to get rid of the raw flour taste. Then, slowly pour in the broth, stirring continuously to prevent any lumps from forming. Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld together.

Reduce the heat to low and stir in the heavy cream and fresh thyme. Let it warm through for another 5 minutes, making sure not to let it boil, as that might curdle the cream. For a smooth texture, use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches, blending until smooth.

Once blended, return the soup to the pot if needed, and taste to adjust seasoning. Serve hot, with a sprinkle of fresh parsley on top for garnish.

Why You'll Love This Recipe

  • Quick and easy to prepare with just a few simple steps.
  • Luxuriously creamy without over-relying on cream — the mushrooms are the true star.
  • Customizable with your favorite types of mushrooms or whatever you have on hand.
  • Perfect for meal prep and tastes even better the next day.

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb mixed mushrooms (button, cremini, shiitake), sliced
4 cups chicken or vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves
1 tbsp all-purpose flour
1/4 cup fresh parsley, chopped for garnish

Step-by-step Instructions

1. In a large pot, melt butter with olive oil over medium heat.
2. Add the onion and garlic, sauté until onion is translucent.
3. Add mushrooms, salt, and pepper; cook until mushrooms are browned and have released their moisture.
4. Stir in flour and cook for 1 minute, stirring constantly.
5. Gradually add broth, stirring continuously to avoid lumps.
6. Bring to a simmer and cook for 15 minutes.
7. Reduce heat to low and stir in the cream and thyme.
8. Cook for another 5 minutes, do not boil.
9. Remove from heat and use an immersion blender to blend until smooth, or transfer to a blender in batches.
10. Serve hot, garnished with fresh parsley.

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