Mushroom Soup is a cozy and comforting bowl that’s perfect for chilly days or when you just want something warm and soothing. It’s filled with tender mushrooms, creamy broth, and a touch of herbs that bring out a deep, earthy flavor. The texture is smooth but still has little bites of mushrooms to keep things interesting.
I always like to use a mix of mushrooms if I can find them—like button, cremini, and shiitake—to get a nice variety of flavors in every spoonful. One little trick I’ve learned is to cook the mushrooms slowly so they release all their goodness before adding the broth. It really makes the soup taste rich without needing much else.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping, or even a little sprinkle of fresh parsley on top to brighten things up. It’s one of those recipes that feels like a warm hug from the inside, and it’s so easy to make that I find myself making it over and over.
Key Ingredients & Substitutions
Mushrooms: Cremini or white mushrooms work great for this soup. I like mixing them with shiitake or portobello for a deeper flavor. If you can’t find fresh mushrooms, dried ones soaked in warm water can be a great alternative.
Butter: Adds richness and helps caramelize the mushrooms. If you want a dairy-free option, olive oil or vegan butter works well too.
Broth: Using vegetable or chicken broth gives a nice savory base. For a vegan version, stick to vegetable broth or mushroom broth for extra depth.
Heavy Cream: This makes the soup creamy and smooth. For a lighter or dairy-free option, try coconut cream or cashew cream, which still provides a nice texture.
How Do You Get Mushrooms to Develop a Deep, Rich Flavor?
The key to great mushroom soup is in cooking the mushrooms slowly and patiently:
- Start with medium heat and don’t crowd the pan. If mushrooms are too close, they steam instead of brown.
- Cook until mushrooms release their moisture, then keep cooking until that moisture evaporates and they brown nicely. This browning adds rich flavor.
- Add onions and garlic after the mushrooms soften, so they don’t burn and instead become tender and sweet.
- This slow cooking step builds a deep base before you add broth or cream.
Taking time here really changes the soup from simple to full of character and warmth.
Equipment You’ll Need
- Large heavy-bottomed pot – helps cook mushrooms evenly without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Immersion blender – makes pureeing the soup quick and easy right in the pot.
- Sharp knife – for slicing mushrooms thinly and evenly.
- Cutting board – a sturdy surface keeps your prep safe and efficient.
Flavor Variations & Add-Ins
- Add a splash of white wine before the broth for a subtle tangy depth.
- Stir in sautéed leeks or shallots with onions for a sweeter, more complex flavor.
- Mix in shredded Gruyère or Parmesan cheese just before serving for a richer taste.
- Top with crispy bacon bits or toasted pine nuts for extra texture and savoriness.
How to Make Creamy Mushroom Soup
Ingredients You’ll Need:
- 1 lb (450 g) cremini or white mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread slices, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. Total time needed is about 40 minutes, making it a great choice for a cozy weeknight meal.
Step-by-Step Instructions:
1. Cook the Mushrooms:
Start by melting butter in a large pot over medium heat. Add the sliced mushrooms and cook them slowly until their moisture evaporates and they begin to brown. This should take about 8 to 10 minutes and helps build wonderful flavor.
2. Add Onion and Garlic:
Next, add finely chopped onion and minced garlic to the pot. Cook everything together for 5 minutes or until the onion becomes soft and translucent. This adds sweetness to the soup.
3. Make the Soup Base:
Sprinkle the flour over the mushroom mixture, stirring well to coat all ingredients. Cook for 1 to 2 minutes to remove the raw flour taste.
4. Add Broth and Thyme:
Slowly pour in the broth, stirring constantly to avoid lumps. Add the fresh thyme leaves, then bring the soup to a boil. Reduce the heat and let it simmer for 15 minutes to marry all the flavors.
5. Blend the Soup:
Use an immersion blender to puree the soup until smooth directly in the pot. If you don’t have one, carefully transfer the soup in batches to a blender and blend until creamy.
6. Add Cream and Season:
Stir in the heavy cream gently and warm the soup through without boiling. Taste and season with salt and freshly ground black pepper to suit your liking.
7. Serve and Garnish:
Ladle the creamy mushroom soup into bowls, garnish with sautéed mushroom slices, chopped fresh parsley, and a sprig of thyme. Enjoy with slices of crusty bread on the side.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can! Just make sure to thaw them completely and drain any excess water before cooking to avoid a watery soup.
How Can I Make This Soup Vegan?
Swap the butter for olive oil or vegan margarine, use vegetable broth, and replace the heavy cream with coconut cream or cashew cream for a rich, dairy-free version.
Can I Prepare Mushroom Soup Ahead of Time?
Absolutely! Make the soup up to the blending step, then cool and refrigerate for up to 2 days. Reheat gently and stir in the cream just before serving.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to prevent sticking.
