Creamy Mushroom Soup
Aug 22, 2023, Updated Sep 02, 2023
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Creamy, rich and hearty mushroom soup loaded with velvety roasted mushroom flavor!
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Creamy Roasted Mushroom Soup
Alright, folks, let’s talk about the unsung hero of comfort food – creamy mushroom soup. I mean, seriously, is there anything cozier than a steaming bowl of this stuff on a chilly day? It’s like wrapping yourself in a warm, mushroomy hug. Picture yourself cozied up on the couch, your favorite blanket draped over your legs, and a spoonful of velvety goodness making its way to your taste buds. Yep, that’s the magic of creamy mushroom soup.
Now, let’s not get all fancy-pants about it. This soup is the epitome of easy-breezy deliciousness. You’ve got mushrooms – those little flavor powerhouses – doing their thing, dancing around in butter until they’re all golden and aromatic. Then, in comes the onion and garlic, strutting their stuff and infusing the pot with their savory charm. A sprinkle of flour sneaks in to thicken things up, and before you know it, you’re adding a cozy broth bath and a dollop of creaminess.
But let’s not forget the real star of the show – the mushrooms. They’re like the cool, laid-back cousins of the vegetable world. Earthy, slightly nutty, and oh-so-versatile. They bring that “umph” to the soup, taking it from ordinary to extraordinary in a matter of simmering minutes.
And the best part? You can go as simple or as extra as you want with the toppings. Sautéed mushrooms? Heck yes. Fresh parsley for a pop of green? Absolutely. Fresh thyme because it looks cool? You bet. This soup is your canvas, your warm bowl of possibilities.
So, my fellow food explorers, whether you’re slurping it straight from the bowl, pairing it with a grilled cheese sandwich, or just savoring every spoonful like it’s a little bit of heaven – remember, creamy mushroom soup is the ultimate in cozy culinary comfort. It’s like a warm hug for your taste buds, and sometimes, that’s all you really need.
How to Make Creamy Mushroom Soup
To make this recipe, we will need the following ingredients:
- White Mushrooms (1 pound, sliced): The star of the show! These mushrooms bring their earthy, umami-rich flavors to the party. Whether it’s the delicate button or the robust shiitake, their essence infuses the entire soup.
- Butter (¼ cup): Ah, butter, the magical ingredient that adds a luxurious silkiness to the soup. It’s the foundation of that rich, velvety texture we all crave.
- Onion (½ cup, finely chopped): The humble onion steps up with its aromatic charm, lending a sweet undertone that perfectly balances the mushrooms’ earthiness.
- Garlic (3 cloves, minced): The garlic brings its bold and pungent personality to the mix. It’s like the symphony conductor, harmonizing all the flavors.
- All-Purpose Flour (2 tablespoons): The flour steps in as the thickening agent. It works behind the scenes to give the soup its comforting, hearty consistency.
- Vegetable or Chicken Broth (4 cups): The broth is the liquid canvas, providing a savory backdrop for the mushrooms and other flavors to shine.
- Heavy Cream (1 cup): The cream is the crowning glory, creating that signature creaminess that makes this soup truly indulgent.
- Dried Thyme (1 teaspoon): Thyme brings an herbal note, elevating the earthy flavors of the mushrooms. It’s like a sprinkle of aromatic magic.
- Salt and Pepper: The dynamic duo of seasoning. They awaken and enhance the flavors, making sure every spoonful is perfectly balanced.
- Optional Toppings: Sautéed mushrooms add extra mushroom goodness, chopped parsley brings freshness, and fresh thyme adds a visual and aromatic pop to the final presentation.
One you’ve gathered your ingredients, we will use the following process:
- Prep: In a large pot or Dutch oven, melt the butter over medium-low heat. Sauté the chopped onion and minced garlic until the onion turns translucent and the garlic becomes fragrant, which takes about 3-4 minutes.
- Brown: Add the mushrooms into the pot and cook, stirring occasionally, until they release their moisture and start to brown, which takes about 5-7 minutes. You will know the moisture is released when there’s a layer of liquid on the bottom of the pot.
- Thicken: Evenly sprinkle the flour over the cooked mushrooms, stirring well to coat them. Cook for an additional minute to eliminate the raw flour taste. Gradually pour in the chicken or vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 15 minutes to allow the flavors to develop.
- Blend: Carefully blend the soup until it turns smooth and creamy using either an immersion blender or a regular blender. If using a regular blender, work in batches and exercise caution while working with the hot soup. If needed, return the soup to the pot and stir in the heavy cream and dried thyme. Season with salt and pepper according to taste. Simmer for an additional 5 minutes to ensure thorough heating and melding of flavors.
- Enjoy! Serve the creamy mushroom soup garnished with sautéed mushrooms, fresh parsley or thyme, and enjoy it while still hot.
Tips and Tricks for Perfect Creamy Mushroom Soup
1. Choose a Variety of Mushrooms: Using a mix of different mushroom varieties, such as cremini, button, and shiitake, can add layers of flavor and texture to your soup.
2. Sauté Mushrooms First: Sauté the mushrooms before adding them to the soup. This helps intensify their flavors and prevents the soup from becoming watery.
3. Don’t Crowd the Pan: When sautéing mushrooms, make sure not to overcrowd the pan. Cook them in batches if necessary to allow for even browning.
4. Finely Chop the Onion: Finely chopping the onion ensures that its flavor disperses evenly throughout the soup, contributing to a well-balanced taste.
5. Cook Flour Thoroughly: When adding flour to thicken the soup, make sure to cook it for a couple of minutes to remove the raw taste. This prevents a floury aftertaste in the final dish.
6. Gradually Add Broth: When incorporating the broth, add it gradually while stirring. This prevents lumps from forming and helps achieve a smooth consistency.
7. Be Patient with Cream: When adding heavy cream, do so slowly while stirring gently. This prevents curdling and ensures a creamy texture.
8. Use Low Heat: Once you’ve added the cream, keep the heat low to prevent the soup from boiling vigorously. A gentle simmer is sufficient.
9. Blend for Extra Creaminess: If you prefer an ultra-smooth texture, consider using an immersion blender to puree the soup before adding the cream.
10. Adjust Seasoning: Taste and adjust the seasoning (salt, pepper, and thyme) as needed before serving. Sometimes a pinch of salt can elevate all the flavors.
11. Optional Toppings: Sauté extra mushrooms to use as a garnish, add chopped fresh parsley for a burst of color and freshness, or sprinkle fresh thyme for an aromatic touch.
12. Reheat Gently: If reheating the soup, do so gently over low heat to prevent the cream from separating or curdling.
13. Store Properly: If you have leftovers, store the soup in an airtight container in the refrigerator. Reheat on the stovetop over low heat, stirring occasionally.
14. Freeze with Caution: Cream-based soups can sometimes change in texture after freezing. If you plan to freeze leftovers, consider making the soup without the cream and add it after thawing and reheating.
15. Experiment with Herbs: While thyme is a classic herb for mushroom soup, don’t hesitate to experiment with other herbs like rosemary, sage, or a touch of truffle oil for a gourmet twist.
Absolutely! While the recipe suggests using a mix of mushrooms, you can use the variety you prefer or have on hand. Different mushrooms bring unique flavors and textures to the soup.
Yes, you can make a dairy-free version by substituting the heavy cream with a non-dairy alternative like coconut milk or almond milk. Keep in mind that the flavor and texture may vary.
Yes, you can use fresh thyme instead of dried. Just remember that fresh herbs are usually milder in flavor, so you might need to use a bit more than the dried amount.
While you can freeze creamy mushroom soup, keep in mind that dairy-based soups can sometimes change in texture after freezing. It’s recommended to freeze the soup without the cream and add it after thawing and reheating.
Leftover creamy mushroom soup can be stored in the refrigerator for about 3-4 days. Make sure to keep it in an airtight container.
Absolutely! Using an immersion blender can give your soup a smoother consistency. Just be careful when blending hot liquids and do so in short bursts to avoid splattering.
Certainly! While mushrooms are the star, you can add other vegetables like carrots, celery, or spinach for extra flavor and nutrition.
Yes, you can make the soup ahead of time and refrigerate it. When reheating, do so gently over low heat to avoid curdling.
Creamy mushroom soup pairs well with crusty bread, crackers, a side salad, or even a grilled cheese sandwich for a cozy and satisfying meal.
If you find the soup too thick, you can add a bit more broth to reach your desired consistency. If it’s too thin, you can simmer it uncovered for a bit to reduce and thicken.
Absolutely! Creamy mushroom soup can be used as a base for casseroles, pot pies, or even as a sauce for pasta dishes.
What to Serve with Creamy Mushroom Soup
Crusty Bread or Garlic Bread: A slice of crusty artisan bread or a piece of warm garlic bread is a classic choice. It’s perfect for dipping and sopping up every last bit of the creamy soup.
Salad: A fresh and crisp side salad can provide a nice contrast to the rich and creamy soup. Opt for a simple garden salad, a Caesar salad, or a mixed greens salad with a tangy vinaigrette.
Grilled Cheese Sandwich: The combination of a grilled cheese sandwich and creamy mushroom soup is a match made in comfort food heaven. The gooey cheese and the savory soup are a winning duo.
Roasted Vegetables: Roasted vegetables, such as carrots, Brussels sprouts, or asparagus, can add a burst of color and texture to your meal. The caramelized flavors of the vegetables complement the earthiness of the mushroom soup.
Quiche: If you’re looking for something more substantial, a slice of quiche with a flaky crust and a variety of fillings can be a wonderful accompaniment. The flavors will play nicely with the mushroom soup.
Rice or Rice Pilaf: A side of rice or a flavorful rice pilaf can be a great way to add some heartiness to your meal. The soup and rice can be enjoyed separately or combined for a creamy and rice-infused treat.
Charcuterie Board: For a casual and social meal, consider putting together a charcuterie board with an assortment of cheeses, cured meats, olives, crackers, and fresh fruits. The variety of flavors and textures can complement the creamy soup.
Steamed or Grilled Vegetables: Steamed or grilled vegetables like broccoli, green beans, or zucchini are a healthy and flavorful choice. They provide a nutrient boost while pairing well with the soup.
Puff Pastry or Savory Tart: A flaky puff pastry or a savory tart filled with vegetables or cheese can add a touch of elegance to your meal while offering different textures and flavors.
Crostini: Toasted crostini with toppings like herbed goat cheese, roasted red pepper, or caramelized onions can add a delightful crunch and extra layers of taste to your soup experience.
Focaccia: A piece of warm, herb-infused focaccia bread can be a delicious side option. Its flavorful profile and soft texture complement the creamy soup.
Creamy Mushroom Soup
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- 1 pound white mushrooms, sliced (you can also use a mix of cremini, button, and/or shiitake mushrooms)
- ¼ cup butter
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: sautéed mushrooms, chopped parsley, fresh thyme
- In a large pot or Dutch oven, melt the butter over medium-low heat. Sauté the chopped onion and minced garlic until the onion turns translucent and the garlic becomes fragrant, which takes about 3-4 minutes.
- Add the mushrooms into the pot and cook, stirring occasionally, until they release their moisture and start to brown, which takes about 5-7 minutes. You will know the moisture is released when there’s a layer of liquid on the bottom of the pot.
- Evenly sprinkle the flour over the cooked mushrooms, stirring well to coat them. Cook for an additional minute to eliminate the raw flour taste.
- Gradually pour in the chicken or vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 15 minutes to allow the flavors to develop.
- Carefully blend the soup until it turns smooth and creamy using either an immersion blender or a regular blender. If using a regular blender, work in batches and exercise caution while working with the hot soup.
- If needed, return the soup to the pot and stir in the heavy cream and dried thyme. Season with salt and pepper according to taste. Simmer for an additional 5 minutes to ensure thorough heating and melding of flavors.
- Serve the creamy mushroom soup garnished with sautéed mushrooms, fresh parsley or thyme, and enjoy it while still hot.
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MARTHA STEWART Gatwick 7 QT Enamel Cast Iron Dutch Oven, Matte White
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 508Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 100mgSodium 509mgCarbohydrates 40gFiber 11gSugar 12gProtein 11g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.