Creamy Mushroom Soup Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for any season. With sautéed mushrooms, fresh herbs, and a touch of cream, it offers a rich texture and earthy taste that’s sure to please.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 pound fresh mushrooms (button, cremini, or a mix), sliced
• 2 teaspoons thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Additional salt and pepper to taste

Instructions

1. Step 1: Heat the butter and olive oil in a large pot over medium heat. Once melted and hot, add the chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and sauté for another minute until fragrant.
3. Step 3: Add the sliced mushrooms, thyme, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
4. Step 4: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
5. Step 5: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Step 6: Reduce the heat to low and stir in the heavy cream. Heat the soup through gently, without bringing it to a boil. Taste and adjust seasoning with additional salt and pepper if necessary.
7. Step 7: Finish by stirring in fresh parsley and a splash of lemon juice for brightness just before serving.
8. Step 8: Serve hot with crusty bread or your favorite bread rolls.

Tips & Variations

• For a smoother texture, blend the soup partially or fully before adding the cream.
• Substitute heavy cream with coconut milk for a dairy-free version.
• Add a splash of white wine during mushroom sautéing for extra depth of flavor.
• Use a mix of wild mushrooms for a more complex taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Cream-based soups can separate if boiled, so avoid bringing it to a full boil when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with olive oil, use vegetable broth, and replace heavy cream with coconut milk or another plant-based cream alternative.

How do I prevent the soup from becoming too thick?

If the soup thickens too much during simmering, simply add a bit more broth or water to reach your desired consistency.

Creamy Mushroom Soup Recipe

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★★★★★

4.9 from 508 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy mushroom soup is a rich and comforting dish made with sautéed mushrooms, aromatic herbs, and a smooth blend of cream and broth. Perfect as a warming appetizer or a light meal, it’s packed with deep umami flavors and a hint of freshness from parsley and lemon juice.

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Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced

Mushrooms and Seasonings

• 1 pound fresh mushrooms (button, cremini, or a mix), sliced
• 2 teaspoons thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Thickening and Liquid

• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream

Finishing Touches

• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Additional salt and pepper to taste

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Instructions

1. Sauté Onions: Heat the butter and olive oil in a large pot over medium heat. Once melted and hot, add the chopped onion and sauté until translucent, about 5 minutes.
2. Add Garlic: Stir in the minced garlic and sauté for another minute until fragrant.
3. Cook Mushrooms: Add the sliced mushrooms, thyme, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
4. Add Flour: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
5. Add Broth and Simmer: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. Stir in Cream: Reduce the heat to low and stir in the heavy cream. Heat the soup through gently, without bringing it to a boil. Taste and adjust seasoning with additional salt and pepper if necessary.
7. Finish Soup: Stir in fresh parsley and a splash of lemon juice for brightness just before serving.
8. Serve: Serve hot with crusty bread or your favorite bread rolls.

Notes

• Use a mix of mushrooms (button, cremini, shiitake) for deeper flavor.
• For a vegan version, substitute butter for vegan margarine, use plant-based cream, and vegetable broth only.
• To make the soup smoother, blend partially or fully with an immersion blender after simmering.
• Adjust the thickness by adding more broth if too thick or simmering longer to thicken more.
• Fresh thyme can be replaced with dried thyme (use 1 teaspoon dried).

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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