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Creamy Mushroom Soup Recipe

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★★★★★

4.7 from 54 reviews

This creamy mushroom soup is a comforting and indulgent dish bursting with rich, earthy flavors. Made with a blend of sautéed onions, garlic, fresh mushrooms, and infused with thyme, it’s simmered to develop depth and finished with smooth heavy cream for luscious texture. Perfect for cozy meals, this versatile soup can be served chunky or blended until silky, garnished with fresh parsley and paired with crusty bread.

Ingredients

Scale

Base 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

Liquid Ingredients

  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • Optional: a splash of white wine or sherry

Thickening and Seasoning

  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Sauté the Aromatics: 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. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms release moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up brown bits for extra flavor.
  3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste and help thicken the broth.
  4. Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Let cook for 10-15 minutes to develop flavors and reduce slightly.
  5. Blend the Soup: Use an immersion blender directly in the pot to blend until creamy, leaving some chunks if desired. Alternatively, carefully blend in batches using a regular blender and return to the pot.
  6. Add the Cream: Stir in the heavy cream or half-and-half and cook for 3-5 more minutes until heated through. Adjust seasoning with salt and pepper to taste.
  7. Serve: Ladle soup into bowls and garnish with fresh parsley. Serve with crusty bread or Parmesan if desired. Enjoy warm and comforting!

Notes

  • For extra depth, add a splash of soy sauce or a pinch of umami-rich miso paste.
  • Use whole milk or coconut milk as dairy-free or lighter cream alternatives.
  • This soup stores well in the refrigerator for 3-4 days and freezes for up to 3 months. Let cool completely before storing.

Keywords: mushroom soup, creamy mushroom soup, comfort food, easy soup recipe, homemade mushroom soup

Find it online: https://liamjayne.com/creamy-mushroom-soup-recipe/