There’s something undeniably comforting about a warm bowl of creamy mushroom soup. It’s rich, velvety, and packed with the earthy flavors of mushrooms—perfect for cozy evenings or when you need a little pick-me-up. This recipe is straightforward, uses simple ingredients, and delivers a restaurant-quality dish that will make your taste buds dance.
For me, mushroom soup is more than just a meal; it’s a nostalgic reminder of family dinners, where we’d gather around the table and share stories. The aroma of sautéing onions and mushrooms still feels like a warm hug every time I make this dish. Whether you’re a seasoned cook or a beginner, this recipe will guide you through every step, ensuring you achieve that creamy perfection.
Why You’ll Love This Creamy Mushroom Soup
- Easy to Make: With just a handful of pantry staples, this soup comes together in under an hour.
- Rich and Flavorful: The combination of sautéed mushrooms, fresh thyme, and creamy broth creates a depth of flavor that’s hard to resist.
- Customizable: You can adjust the richness, add your favorite herbs, or even make it vegan with a few simple swaps.
- Perfect for Any Occasion: Serve it as an appetizer for a dinner party or enjoy it as a comforting main dish on a chilly night.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Nutritional Information (Per Serving)
- Calories: Approximately 150 kcal
- Protein: 5g
- Carbohydrates: 12g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 400mg
- Fiber: 2g
- Sugar: 6g
Ingredients
- 2 tablespoons butter 🧈 (for sautéing)
- 1 cup finely chopped onion 🧅 (adds sweetness and depth)
- 1 pound mushrooms 🍄 (white button or cremini, cleaned and sliced)
- 1 teaspoon fresh thyme 🌿 (or ½ teaspoon dried thyme, for earthy aroma)
- 2 tablespoons all-purpose flour 🌾 (to thicken the soup)
- 4 cups vegetable broth 🥣 (provides the base)
- 1 cup milk or cream 🥛 (choose any fat percentage based on your preference)
- Salt and freshly ground black pepper 🧂 (to taste)
- Fresh parsley 🌿 (optional, for garnish)
Step-by-Step Instructions
1. Sauté the Onions
- Heat a large soup pot over medium heat and melt the butter.
- Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. This step builds the foundation of the soup’s flavor.
2. Cook the Mushrooms
- Add the sliced mushrooms to the pot.
- Sauté for 8–10 minutes until they release their moisture and become tender. The mushrooms should reduce in size and develop a slightly golden color.
- Stir in the chopped thyme to enhance the earthy flavor.
3. Prepare the Roux
- Sprinkle the flour over the mushroom mixture.
- Stir continuously for 1–2 minutes to ensure the flour is evenly distributed and cooked. This step eliminates any raw flour taste and helps thicken the soup later.
4. Add Broth and Simmer
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld and the soup to thicken slightly.
5. Add Milk or Cream
- Stir in the milk or cream, depending on your desired richness.
- Heat the soup gently for about 5 minutes, ensuring it doesn’t boil, which could cause the dairy to curdle.
6. Season and Blend (Optional)
- Season the soup with salt and freshly ground black pepper to taste.
- If you prefer a smoother texture, use an immersion blender to blend the soup directly in the pot. Alternatively, transfer the soup in batches to a blender, but be cautious as hot liquids expand during blending.
7. Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness.
Tips for Success
- Choose the Right Mushrooms: While white button mushrooms are great, mixing in varieties like cremini, shiitake, or portobello can elevate the soup’s flavor profile.
- Thickening the Soup: If you like a thicker soup, mix 1 tablespoon of flour with 1 tablespoon of water until smooth, then stir it into the soup and cook for a few extra minutes.
- Drain Excess Liquid: If your mushrooms release too much water while cooking, you can slightly increase the simmering time to concentrate the flavors.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop to avoid scorching.
- Immersion Blender Hack: If you don’t have an immersion blender, a potato masher can also help break down the mushrooms for a chunkier texture.
Creamy Mushroom Soup Variations
- Vegan Option: Replace butter with olive oil, use non-dairy milk or cream, and ensure the broth is vegan.
- Gluten-Free: Substitute the all-purpose flour with gluten-free flour or cornstarch.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of cayenne for a subtle heat.
- Herb Substitutions: Experiment with rosemary, sage, or oregano for a unique flavor.
How to Serve
- Classic Pairing: Serve with a slice of crusty bread for dipping.
- Over Rice: Spoon the soup over cooked rice for a heartier meal.
- With Salad: Pair with a simple green salad drizzled with lemon vinaigrette.
- As a Starter: Serve as an elegant appetizer before a main course.
Freezing and Storage
- Freezing: Let the soup cool completely, then pour it into freezer-safe containers. It can be frozen for up to 3 months. When reheating, thaw overnight in the refrigerator and warm gently on the stovetop.
- Refrigeration: Store in an airtight container in the fridge for up to 5 days. Reheat over low heat, stirring occasionally.
Frequently Asked Questions
1. Can I use store-bought pre-sliced mushrooms?
Absolutely! Pre-sliced mushrooms can save time, but make sure they’re fresh and firm to the touch.
2. How can I make this recipe ahead?
You can sauté the onions and mushrooms a day in advance, then finish the soup when you’re ready to serve.
3. What if I don’t have fresh thyme?
Dried thyme works just as well. Use half the amount since dried herbs are more concentrated.
4. Can I freeze the soup?
Yes, it freezes beautifully. Just avoid adding the milk or cream before freezing; stir it in when reheating.
5. How do I avoid curdling the dairy?
Heat the soup gently after adding milk or cream and never let it boil.
6. Can I skip the blending step?
Of course! The soup is delicious as is, with chunky mushrooms for added texture.
7. What other toppings can I use?
Try grated Parmesan, a drizzle of truffle oil, or croutons for extra flair.
8. Is this recipe kid-friendly?
Yes, the mild flavors and creamy texture make it a hit with kids.
9. Can I double the recipe?
Certainly! Just ensure you use a pot large enough to hold the extra ingredients.
10. Can I make this in a slow cooker?
Yes! Sauté the onions and mushrooms first, then transfer everything except the milk or cream to the slow cooker. Cook on low for 4–6 hours, stirring in the dairy at the end.
Conclusion
This creamy mushroom soup is a celebration of comfort and simplicity. Whether you’re making it for a quiet night in or to impress guests, it’s sure to become a favorite in your home. The earthy aroma of mushrooms, the velvety texture, and the rich, creamy broth make this soup a truly unforgettable dish. Plus, it’s so versatile—you can serve it as an appetizer, a main course, or even pair it with your favorite side dishes for a complete meal.
Don’t forget to snap a photo of your creation and share it on social media—tag me so I can see your masterpiece! Your version might just inspire someone else to try their hand at this delightful recipe.
Enjoy every spoonful of this cozy delight. Happy cooking!
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Creamy Mushroom Soup Recipe: Comfort in a Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich, velvety mushroom soup that’s easy to make and bursting with earthy flavors. Perfect for cozy dinners or as an elegant appetizer.
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1 pound mushrooms (white button or cremini), cleaned and sliced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup milk or cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add mushrooms; cook until tender and golden, about 10 minutes. Stir in thyme.
- Sprinkle flour over the mixture and cook for 1–2 minutes.
- Gradually add vegetable broth, stirring constantly. Simmer for 10 minutes.
- Stir in milk or cream; heat gently for 5 minutes, avoiding boiling.
- Season with salt and pepper. Blend for a smoother texture if desired.
- Serve with fresh parsley as garnish.
Notes
- For a thicker soup, mix 1 tablespoon of flour with 1 tablespoon of water and stir into the soup.
- For a vegan option, replace butter with olive oil and milk with non-dairy alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American