Introduction

Creamy mushroom soup is a comforting classic that combines earthy mushrooms with rich, velvety cream. This recipe blends simple ingredients into a flavorful, satisfying bowl perfect for chilly days or anytime you crave a warm, nourishing treat.

A black bowl filled with a creamy mushroom soup base, light brown in color with visible whole and sliced dark brown mushrooms around the edges. In the center, there is a thick, bubbly layer of melted golden-brown cheese sprinkled with finely chopped green herbs. Three triangular pieces of toasted bread with golden and dark char marks are placed partially inside the bowl, leaning on one side. The bowl sits on a white marbled surface near a window, capturing natural light that highlights the creamy textures and colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 small onion, diced
1 tablespoon olive oil
1 lb mushrooms (cremini, button, or portobello), sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half for a lighter version
1 tablespoon all-purpose flour (optional, for thickening)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: a splash of white wine or sherry for extra depth of flavor

Instructions

Step 1: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
Step 2: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms release their moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits for added flavor.
Step 3: If you want a thicker soup, sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste; this will help thicken the broth during simmering.
Step 4: Pour in the broth and bring the soup to a simmer. Let it cook for 10-15 minutes to develop flavors and slightly reduce.
Step 5: For a smoother texture, blend the soup using an immersion blender directly in the pot, leaving some chunks if you prefer a bit of texture. Alternatively, blend in batches using a regular blender and return to the pot.
Step 6: Stir in the heavy cream or half-and-half, cooking for 3-5 minutes until heated through. Taste and season with salt and pepper as needed.
Step 7: Serve the soup in bowls, garnished with fresh parsley. Enjoy with crusty bread or a sprinkle of grated Parmesan if desired.

Tips & Variations

For extra depth, add a splash of soy sauce or a pinch of miso paste to enhance umami.
Substitute heavy cream with whole milk or coconut milk for a lighter or dairy-free option.
Use a mix of different mushrooms to add complexity to the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently on the stove or in the microwave until hot. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating. Stir well after reheating to restore creaminess.

How to Serve

A black bowl sits on a white marbled surface, filled with creamy mushroom soup. The soup has a light brown, creamy base with visible sliced mushrooms scattered throughout. On top, there is a thick layer of melted cheese, browned and bubbly with some tiny green chopped herbs sprinkled across it. Three golden toasted bread slices lean against the side of the bowl, showing a crunchy, slightly charred texture. The overall look is warm and inviting with a rich, creamy texture and fresh green herb accents. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use olive oil instead of butter and substitute the cream with coconut milk or another plant-based cream alternative. Use vegetable broth to keep it fully vegan.

How can I thicken the soup without flour?

You can simmer the soup longer to reduce it for a thicker consistency or blend in some cooked potatoes or cashews for natural creaminess and thickness.