If you’re looking for the ultimate comfort in a bowl, this Creamy Mushroom Soup Recipe is about to become your new go-to. Imagine a velvety soup brimming with earthy mushrooms, fragrant thyme, and a touch of cream, coming together in less than an hour. Each spoonful is rich, aromatic, and deeply satisfying, making it the perfect cozy meal for chilly nights or anytime you crave a warm, homemade hug.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity: every ingredient is carefully chosen to bring out the best flavors and textures. From the savory mushrooms to the lush cream, each component plays a starring role in creating a soup that’s both elegant and irresistibly hearty.
- Butter (2 tablespoons): Adds richness and depth, creating a luscious base for sautéing the veggies.
- Olive oil (1 tablespoon): Balances the butter and helps prevent burning while adding a subtle fruity note.
- Yellow onion, diced (1 small): Brings delicate sweetness and complexity to the soup’s foundation.
- Garlic, minced (3 cloves): Infuses the soup with bold, aromatic flavor that pairs beautifully with mushrooms.
- Fresh mushrooms, sliced (1 pound): The star of the show! Use a mix like cremini, white button, or portobello for maximum flavor and texture.
- Fresh thyme (1 teaspoon) or dried thyme (1/2 teaspoon): Lends a subtle, earthy herbal note that elevates the mushrooms.
- All-purpose flour (1/4 cup): Helps thicken the soup for that irresistibly creamy consistency.
- Vegetable or chicken broth (4 cups): The flavorful liquid backbone that brings everything together. Use veggie broth for a vegetarian version.
- Heavy cream (1 cup): Delivers the luxurious, silky finish that makes this soup truly special.
- Whole milk (1/2 cup): Lightens the cream just enough, keeping the soup rich but not overly heavy.
- Salt and pepper (to taste): Essential for bringing all the flavors to life—don’t skimp on seasoning.
- Chopped parsley (2 tablespoons, for garnish): Adds a pop of fresh color and brightness right before serving.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Onion and Garlic
Start by heating the butter and olive oil together in a large pot over medium heat. Once the butter is melted and the mixture is shimmering, add your diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. This creates a fragrant, flavorful base for your Creamy Mushroom Soup Recipe. Toss in the minced garlic and let it cook for just about a minute, until you can smell that unmistakable garlicky aroma.
Step 2: Cook the Mushrooms
Add your sliced mushrooms to the pot and give everything a good stir. Cook the mushrooms for 8 to 10 minutes, stirring now and then. You’ll notice the mushrooms release their moisture and begin to brown—this is where a lot of the earthy, savory flavor develops. Don’t rush this step; letting the mushrooms caramelize a bit brings out their best qualities. Sprinkle in the thyme and stir to combine.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the mushrooms and stir well to coat everything. Cook this mixture for 1 to 2 minutes, which helps to cook off the raw flour taste and readies the soup for thickening later on. The flour will look a bit pasty at first, but that’s exactly what you want for a creamy consistency.
Step 4: Add the Broth
Gradually pour in your vegetable or chicken broth, stirring constantly as you go. This helps prevent lumps and ensures the flour is evenly dispersed, resulting in a smooth soup. Scrape up any browned bits from the bottom of the pot—these are flavor gold! Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the soup to thicken and the flavors to meld together.
Step 5: Stir in the Dairy
Reduce the heat to low and pour in the heavy cream and whole milk. Stir well to combine, and continue to simmer gently for another 5 to 7 minutes. This is where the Creamy Mushroom Soup Recipe gets its signature silky texture. Taste and adjust with salt and pepper as needed—seasoning at the end ensures the flavors really shine.
Step 6: Garnish and Serve
Ladle the soup into bowls while it’s piping hot and finish with a scatter of chopped parsley for color and freshness. Your Creamy Mushroom Soup Recipe is ready to be savored!
How to Serve Creamy Mushroom Soup Recipe
Garnishes
There’s nothing quite like a beautiful garnish to make a bowl of soup feel restaurant-worthy. Sprinkle a generous spoonful of chopped fresh parsley over each bowl—it adds a vibrant green pop and a hint of brightness that lifts the whole dish. For extra flair, a swirl of cream or a few sautéed mushroom slices on top make each serving truly stunning.
Side Dishes
This soup was practically made for dipping! Serve it alongside thick slices of crusty bread or a golden grilled cheese sandwich for the ultimate comfort food experience. For something lighter, a crisp green salad with a tangy vinaigrette pairs beautifully and balances the richness of the Creamy Mushroom Soup Recipe.
Creative Ways to Present
For a special touch, serve your soup in small mugs or espresso cups as a cozy appetizer at gatherings. If you’re feeling fancy, hollow out a mini sourdough loaf to make individual bread bowls—guests will love the playful presentation and the chance to soak up every last drop. Or, drizzle a little truffle oil on top for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom Soup Recipe keeps beautifully in the fridge. Let it cool completely, then transfer to an airtight container. It will stay fresh for up to 4 days and makes a fantastic next-day lunch or easy weeknight dinner.
Freezing
If you’d like to freeze the soup, simply let it cool and ladle it into freezer-safe containers, leaving a little room for expansion. The soup will keep well in the freezer for up to 2 months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring frequently. Avoid boiling, as high heat can cause the dairy to separate. If the soup is too thick after storing, just add a splash of milk or broth to loosen it up to your desired consistency.
FAQs
Can I use a different type of mushroom in this Creamy Mushroom Soup Recipe?
Absolutely! This recipe is flexible, so go ahead and use whatever fresh mushrooms you love or have on hand. Mixing varieties like cremini, white button, and portobello gives the soup a deeper, more complex flavor.
Is it possible to make this soup vegan?
Yes! Swap the butter for vegan margarine, the cream and milk for coconut cream and your favorite plant-based milk, and use vegetable broth. The soup will still turn out rich and flavorful.
Can I blend the soup for a smoother texture?
Definitely. For a silky-smooth Creamy Mushroom Soup Recipe, blend part or all of the soup using an immersion blender right in the pot. Or, transfer batches to a traditional blender—just take care with the hot liquid.
What’s the best way to thicken the soup if it’s too thin?
If your soup is thinner than you’d like, you can let it simmer uncovered for a bit longer to reduce and thicken, or whisk in a tablespoon of flour or cornstarch mixed with a splash of water and simmer until it reaches your preferred consistency.
Can I make this soup ahead of time?
Yes, this Creamy Mushroom Soup Recipe is perfect for making ahead! Prepare it up to two days in advance and store it in the fridge. The flavors actually deepen and improve as it sits, making leftovers even more delicious.
Final Thoughts
There’s something magical about a bowl of homemade Creamy Mushroom Soup Recipe—rich, comforting, and endlessly customizable. Whether you’re sipping it solo or sharing with loved ones, this recipe delivers warmth and flavor with every spoonful. Give it a try, and don’t be surprised if it becomes a regular request at your table!
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Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This creamy mushroom soup recipe is a comforting, velvety blend of fresh mushrooms, onions, garlic, and thyme cooked in a rich broth with cream and milk. Perfect as a starter or light meal, it’s easy to make on the stovetop and can be adapted for dairy-free diets. Garnished with fresh parsley, this soup offers a hearty flavor that delights mushroom lovers.
Ingredients
Mushrooms and Vegetables
- 1 pound fresh mushrooms (sliced – use a mix like cremini, white button, or portobello)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons chopped parsley (for garnish)
Cooking Medium
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning and Herbs
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and pepper to taste
Thickening and Liquids
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
- Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent, stirring occasionally to prevent browning.
- Cook the Mushrooms and Garlic: Stir in the minced garlic and sliced mushrooms. Cook for 8–10 minutes, stirring occasionally until the mushrooms have browned and most of their liquid has evaporated, concentrating their flavor.
- Add Thyme and Flour: Add the fresh or dried thyme and stir to combine. Sprinkle in the all-purpose flour and stir continuously for 1–2 minutes, coating the mushrooms well while cooking off the raw flour taste.
- Incorporate Broth: Gradually pour in the vegetable or chicken broth while stirring to prevent lumps, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a simmer and cook for 10 minutes so the soup thickens nicely.
- Add Cream and Milk: Reduce the heat to low, then stir in the heavy cream and whole milk. Simmer gently for another 5–7 minutes, stirring occasionally to blend all the flavors and keep the soup smooth.
- Season and Garnish: Season the soup with salt and freshly ground pepper according to your taste. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot for a comforting meal.
Notes
- For an ultra-smooth texture, blend part or all of the soup with an immersion blender directly in the pot.
- To make this soup dairy-free, substitute heavy cream and milk with coconut cream and non-dairy milk alternatives.
- Pairs perfectly with crusty bread or a classic grilled cheese sandwich for a hearty lunch or dinner.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
