This Mushroom Soup is a warm and comforting classic that’s perfect for chilly days. It’s packed with tender mushrooms cooked down to bring out their rich, earthy flavor, all blended into a smooth, creamy broth that feels like a cozy hug in a bowl.
I love how simple ingredients come together to make something so satisfying. One of my favorite tricks is to sauté the mushrooms slowly, letting them brown just right—that way, the soup gets a deep, rich taste that really stands out. It’s an easy recipe but feels special enough to serve to guests or enjoy on a quiet night in.
Whenever I make this soup, I like to add a sprinkle of fresh herbs or a dollop of cream on top to make it a little extra special. It’s wonderful served with crusty bread or a simple side salad. This mushroom soup has a way of warming you up and making any day feel just a little cozier.
Key Ingredients & Substitutions
Mushrooms: Cremini or button mushrooms work great here for their mild, earthy flavor. For a deeper taste, try mixing in shiitake or portobello mushrooms. Avoid washing mushrooms with water; instead, wipe them clean with a damp cloth to keep them from getting soggy.
Butter & Olive Oil: Using both adds richness and helps with browning. You can swap butter for a plant-based alternative if needed, or just use olive oil alone, but butter adds that extra creamy note I love.
Broth: Vegetable or chicken broth is the base of your soup. For a vegetarian version, use vegetable broth. If you want a richer soup, bone broth is a nice choice too.
Heavy Cream: This makes the soup creamy and smooth. For a lighter option, substitute half-and-half or coconut milk, keeping in mind the flavor will change slightly.
Fresh Thyme & Parsley: Fresh herbs brighten the soup and add freshness. If you don’t have thyme, rosemary or sage work well as alternatives.
How Do I Get the Best Flavor When Cooking Mushrooms for Soup?
Cooking the mushrooms right is key to a flavorful soup. Here’s how I do it:
- Start by heating butter and oil over medium heat. The oil helps prevent the butter from burning.
- Add mushrooms and cook without stirring too much. This helps them brown instead of steam.
- Cook until the mushrooms release their moisture and it evaporates—about 8-10 minutes. You’ll see them shrink and develop a rich, golden-brown color.
- Don’t rush this step; it develops the deep flavor that makes the soup so tasty.
Taking your time browning mushrooms adds a great depth to the soup, making every spoonful satisfying and full of umami.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly and helps mushrooms brown well without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Immersion blender – makes pureeing the soup easy and smooth right in the pot.
- Sharp knife – slicing mushrooms thinly helps them cook evenly.
- Cutting board – a clean, sturdy board makes prep safer and faster.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky twist that complements the mushrooms.
- Stir in grated Parmesan or Gruyère for a cheesier, richer soup.
- Mix in sautéed leeks or shallots along with the onions for a sweeter, more complex flavor.
- Add fresh herbs like tarragon or chives before serving for a fresh, bright finish.
Creamy Mushroom Soup Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) cremini or button mushrooms, sliced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups (720ml) vegetable or chicken broth
- 1 cup (240ml) heavy cream
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
Time You’ll Need
This soup takes about 10 minutes to prepare and 30 minutes to cook, making a total of around 40 minutes. It’s perfect for a cozy meal when you want something warm and delicious without too much fuss.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic
Heat the butter and olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it turns soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until you can smell that wonderful garlic aroma.
2. Cook the Mushrooms and Thyme
Add the sliced mushrooms and thyme leaves to the pot. Cook gently, stirring occasionally, until the mushrooms release their juices and begin to brown nicely. This takes about 8 to 10 minutes and brings out their rich earthy flavor.
3. Simmer with Broth
Pour in the broth and bring the mixture to a simmer. Let it cook gently for 15 minutes, which allows the flavors to combine and intensify.
4. Blend and Add Cream
Use an immersion blender to puree the soup right in the pot until it’s smooth but still has a bit of texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. After blending, stir in the heavy cream. Season with salt and black pepper to taste. Warm the soup gently but avoid boiling once the cream is added.
5. Serve and Garnish
Serve the soup hot in bowls. Garnish with some sautéed mushroom slices, chopped fresh parsley, and a sprig of thyme for extra flair. Don’t forget to add a slice of crusty bread on the side to soak up all that delicious soup!
Can I Use Frozen Mushrooms in This Soup?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking. Frozen mushrooms tend to release more water, so cooking them longer to evaporate excess moisture will help maintain a rich flavor.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the blending step and refrigerate it for 1-2 days. When ready to serve, reheat gently, stir in the cream, and blend before garnishing.
How Should I Store Leftover Mushroom Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly. Avoid boiling after adding cream.
What Can I Substitute for Heavy Cream?
If you want a lighter version, use half-and-half or coconut milk. Keep in mind this will change the flavor and texture slightly, but the soup will still be delicious and creamy.
