Creamy Mushroom Soup Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for any season. Made with fresh mushrooms, fragrant thyme, and a touch of cream, it’s both easy to prepare and incredibly satisfying. A great choice for a cozy meal or an elegant starter.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 lb mushrooms (cremini, button, or portobello), sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half for a lighter version
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a splash of white wine or sherry for extra depth of flavor

Instructions

1. Step 1: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.
2. Step 2: Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become soft and browned. If desired, deglaze the pot with a splash of white wine or sherry, scraping up any browned bits.
3. Step 3: To thicken the soup, sprinkle the flour over the mushrooms and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
4. Step 4: Pour in the broth and bring the soup to a simmer. Let it cook for 10-15 minutes to develop flavor and reduce slightly.
5. Step 5: Use an immersion blender to blend the soup until creamy, leaving some chunks if preferred. Alternatively, blend in batches using a regular blender, then return to the pot.
6. Step 6: Stir in the cream or half-and-half and heat for another 3-5 minutes. Taste and season with salt and pepper as needed.
7. Step 7: Serve the soup hot, garnished with fresh parsley. Pair with crusty bread or a sprinkle of Parmesan if you like.

Tips & Variations

• For a richer flavor, use a mix of mushroom varieties like shiitake, cremini, and portobello.
• To make this soup vegan, substitute butter with vegan margarine and use coconut cream instead of heavy cream.
• Add a splash of sherry or white wine while cooking the mushrooms for extra depth.
• If you prefer a chunkier soup, blend only half of the soup and mix it back with the rest.
• Fresh thyme is ideal, but dried thyme works well if fresh is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the cream from curdling, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator and reheat slowly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this soup?

Absolutely. Feel free to experiment with cremini, button, portobello, shiitake, or a mix for varied flavor and texture.

Is there a way to make this soup dairy-free?

Yes, replace butter with a plant-based oil or margarine and substitute the heavy cream with coconut cream or another non-dairy alternative.

Creamy Mushroom Soup Recipe

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★★★★★

4.5 from 130 reviews

This creamy mushroom soup is a comforting and flavorful dish made with sautéed mushrooms, onions, garlic, and fresh thyme, simmered in broth and enriched with heavy cream. Perfectly smooth yet with optional chunky texture, this soup is ideal for cozy meals and can be customized with a splash of white wine or sherry for extra depth.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 lb mushrooms (cremini, button, or portobello), sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a splash of white wine or sherry

Instructions

1. Sauté the Aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and fresh thyme (or dried thyme) and cook for another 1-2 minutes until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms release their moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up any brown bits from the bottom of the pot for extra flavor.
3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. This will help thicken the soup as it simmers.
4. Add the Broth and Simmer: Pour in the broth and bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld and the soup to reduce slightly.
5. Blend the Soup: Use an immersion blender directly in the pot to blend the soup until creamy, leaving some chunks for texture if desired. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
6. Add the Cream: Stir in the heavy cream (or half-and-half) and cook for an additional 3-5 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or a sprinkle of grated Parmesan if desired for a complete comforting meal.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or milk.
• Use gluten-free flour or omit flour to make the recipe gluten-free.
• Adding a splash of white wine or sherry enhances the flavor but is optional.
• This soup can be made vegetarian by using vegetable broth.
• Leftovers refrigerate well for up to 3 days and can be frozen for up to a month.

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