Introduction
Creamy Mushroom Soup is a rich, velvety, and earthy soup that celebrates the natural flavors of mushrooms. Unlike canned versions, this homemade soup is made with fresh mushrooms, sautéed onions, garlic, herbs, cream, and a touch of broth, creating a luxurious and comforting dish.
It’s simple yet elegant, making it perfect for weeknight dinners or as a starter for a more sophisticated meal. Whether you enjoy it with crusty bread or a light salad, this soup always feels indulgent and satisfying.
Why I Love This Recipe ❤️
I love this recipe because it transforms a humble mushroom into a bowl of gourmet comfort. The earthy richness of mushrooms paired with cream creates a deep, savory flavor that feels both rustic and refined. Every spoonful is smooth, creamy, and hearty—it’s the kind of dish that warms you from the inside out.
Plus, it’s easy to make, yet tastes like something you’d order at a fine dining restaurant. The aroma of mushrooms sizzling in butter with garlic and herbs is enough to make you fall in love before the first taste.
Why It’s a Must-Try Dish
- Flavorful & earthy – A celebration of mushrooms in their best form.
- Comfort food – Warm, creamy, and satisfying.
- Simple & elegant – Easy enough for weekdays, fancy enough for dinner parties.
- Customizable – Works with any type of mushroom blend.
- Better than canned – Fresh ingredients = fresher, richer taste.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories per Serving: ~250–300 kcal (depending on cream and toppings)
Cuisine & Course
- Cuisine: European (French-inspired)
- Course: Soup / Starter / Light Main
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) fresh mushrooms (cremini, button, or a mix), sliced
- 2 tbsp all-purpose flour
- 4 cups (1 liter) chicken or vegetable broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- ½ cup heavy cream (or half-and-half for lighter version)
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh parsley or thyme, chopped
- A drizzle of cream
- Garlic croutons
- Extra sautéed mushrooms
Simple Cooking Directions
- Sauté onion, garlic, and mushrooms in butter until soft.
- Stir in flour to thicken.
- Add broth, thyme, and bay leaf; simmer.
- Blend until smooth and stir in cream.
- Season, garnish, and serve hot.
Step-by-Step Preparation Method
Step 1: Sauté the Base
- In a large pot, melt butter with olive oil.
- Add onions and garlic, cook until soft and fragrant (about 3 minutes).
- Stir in mushrooms, cook until golden and most of their moisture evaporates (8–10 minutes).
Step 2: Make a Roux
- Sprinkle flour over the mushrooms, stir well to coat.
- Cook for 1–2 minutes to remove raw flour taste.
Step 3: Add Broth & Herbs
- Slowly pour in chicken or vegetable broth, stirring constantly.
- Add thyme and bay leaf.
- Bring to a gentle simmer and cook for 15 minutes.
Step 4: Blend the Soup
- Remove bay leaf.
- Use an immersion blender (or transfer to a blender in batches) to puree until smooth and creamy.
Step 5: Add Cream & Seasoning
- Stir in heavy cream.
- Season with salt and black pepper to taste.
Step 6: Serve
- Ladle into bowls, garnish with parsley, extra cream, or sautéed mushrooms.
How to Serve
- Serve hot with crusty bread, garlic toast, or a grilled cheese sandwich.
- As a starter for dinner parties.
- With a light salad for a balanced meal.
Additional Recipe Tips
- For deeper flavor, use a mix of mushrooms (shiitake, cremini, porcini).
- Add a splash of dry white wine while sautéing mushrooms for a restaurant-style touch.
- Don’t skip cooking the mushrooms until golden—it builds flavor.
- Use an immersion blender for easier cleanup.
Variations
- Dairy-Free: Use coconut milk instead of cream.
- Vegan: Use vegetable broth + coconut cream, skip butter (use olive oil).
- Chunky Style: Blend only half the soup, leave the rest chunky.
- Healthy Version: Use milk instead of cream, less butter.
- Mushroom-Barley Soup: Add cooked barley for a heartier twist.
Freezing & Storage
- Refrigeration: Store in airtight container for 3–4 days.
- Freezing: Freeze (without cream) for up to 2 months. Add cream after reheating.
- Reheating: Warm gently on stovetop. Add a splash of broth if too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Immersion blender or standard blender
- Ladle & serving bowls
Conclusion
Creamy Mushroom Soup is the perfect blend of rustic comfort and refined elegance. It’s earthy, rich, and velvety smooth, making it a timeless classic that everyone loves. Whether you’re serving it as a light dinner, a starter for guests, or meal-prepping for the week, this soup is guaranteed to satisfy.
Once you make this homemade version, you’ll never want to go back to the canned variety—it’s simple, fresh, and absolutely delicious
