This mushroom soup recipe is a cozy, comforting bowl filled with the earthy flavors of fresh mushrooms and a creamy texture that feels like a warm hug on a chilly day. The mushrooms bring a rich, deep taste, while the creamy base makes the soup smooth and satisfying.
I love making this soup when I want something simple but special. It’s one of those dishes that’s easy to prepare but tastes like you spent all afternoon in the kitchen. A little tip I have is to use a mix of different mushrooms if you can find them—it adds extra depth and makes every spoonful more interesting.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping and a sprinkle of fresh herbs on top. It’s perfect as a starter for dinner or just as a cozy lunch when the weather is cool. Whenever I make it, it always feels like a little moment of calm and comfort in my day.
Key Ingredients & Substitutions
Mushrooms: Cremini or button mushrooms work great, but I like using a mix with shiitake or portobello for extra flavor. If fresh aren’t available, dried mushrooms soaked in warm water make a good substitute.
Butter & Olive Oil: Butter adds creaminess and richness, while olive oil prevents it from burning. You can use all butter or all oil if needed, but mixing both gives a better taste.
Onion & Garlic: These build the flavor base. I prefer yellow onions for sweetness but white or shallots work too. Garlic gives a nice kick; fresh is best but garlic powder can work in a pinch.
Broth: Vegetable broth makes this soup vegetarian, chicken broth adds richness. If you only have bouillon cubes, dissolve them in hot water to use.
Heavy Cream: It makes the soup smooth and creamy. For a lighter version, try half-and-half or coconut milk, but the taste changes a bit.
Thyme: Adds a subtle earthiness. Fresh is best if you have it, but dried thyme works well too.
How Do I Get Rich, Flavorful Mushrooms Without Overcrowding the Pan?
When cooking mushrooms, avoid overcrowding the pan, or they will steam instead of brown. Here’s how I do it:
- Use a large pan or cook the mushrooms in batches if needed.
- Heat the butter and oil until hot before adding mushrooms.
- Spread mushrooms out in one layer with space to cook evenly.
- Let them cook undisturbed for a few minutes to brown on one side, then stir.
- Cooking this way gives the soup a deeper, more complex mushroom flavor.
Equipment You’ll Need
- Large pot – perfect for cooking the mushrooms and simmering the soup evenly.
- Sauté pan – helps brown mushrooms nicely if you want to cook them separately for more flavor.
- Immersion blender – great for blending the soup right in the pot without extra dishes.
- Wooden spoon – sturdy and gentle for stirring without scratching your cookware.
- Chef’s knife – sharp for slicing mushrooms and chopping onions cleanly and safely.
Flavor Variations & Add-Ins
- Swap heavy cream for coconut milk to make the soup dairy-free with a slight tropical twist.
- Add cooked chicken or crumbled bacon for a protein boost and smoky flavor.
- Stir in fresh spinach or kale near the end for extra color and nutrients.
- Use fresh rosemary instead of thyme for a piney aroma that pairs well with mushrooms.
How to Make Creamy Mushroom Soup?
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450g) cremini or button mushrooms, sliced (mix of wild mushrooms optional)
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time for this creamy mushroom soup is about 35 minutes. It takes around 10-15 minutes to prep and cook the mushrooms and onions, then about 15 minutes to simmer the soup. Finally, a few minutes to blend, add cream, and season before serving.
Step-by-Step Instructions:
1. Cook Onions and Garlic:
In a large pot, melt the butter with olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the Mushrooms:
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown—this takes about 8 to 10 minutes. Browning the mushrooms gives the soup its rich flavor.
3. Simmer the Soup:
Pour in the vegetable or chicken broth and add the thyme. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes, letting all the flavors come together.
4. Blend and Add Cream:
Use an immersion blender to partly blend the soup, leaving some mushroom pieces for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a blender, puree it, and return it to the pot. Stir in the heavy cream and warm through gently—do not let it boil after adding the cream to avoid curdling.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or your favorite side.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can use frozen mushrooms, but be sure to thaw and drain them well before cooking to prevent excess water from thinning the soup. Sauté them until most liquid evaporates for better flavor.
How Can I Make This Soup Dairy-Free?
Replace the heavy cream with coconut milk or a plant-based cream alternative. Keep in mind this will change the flavor slightly but still give a creamy texture.
What’s the Best Way to 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.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can cook the soup up to the blending step, then cool and refrigerate it for up to 2 days. Blend and add cream when reheating for the best texture.
