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Creamy Mushroom Soup Recipe

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4.8 from 116 reviews

This creamy mushroom soup is a comforting and flavorful dish made with sautĂ©ed mushrooms, aromatic onions and garlic, fresh thyme, and a rich blend of broth and cream. Perfect as a warming starter or light meal, it can be enjoyed smooth or with chunks of mushrooms for texture. Optional additions like white wine or sherry add an extra depth of flavor, making it a versatile and indulgent soup that’s easy to prepare on the stovetop.

Ingredients

Base 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

Liquids & Thickening

  • 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)
  • Optional: a splash of white wine or sherry

Seasoning & Garnish

  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

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 or dried thyme, cooking for another 1-2 minutes until fragrant.
  2. Cook the Mushrooms: Add the sliced mushrooms and cook, stirring occasionally, for 8-10 minutes until they release moisture and become soft and browned. Optionally, deglaze the pot with a splash of white wine or sherry, scraping up brown bits for added flavor.
  3. Thicken the Soup (Optional): Sprinkle the flour over the mushrooms, stir well to combine, and cook for 1-2 minutes to eliminate the raw flour taste. This helps thicken the broth as it simmers.
  4. Add the Broth and Simmer: Pour in the vegetable or chicken broth and bring to a simmer. Cook for 10-15 minutes to develop flavors and allow slight reduction.
  5. Blend the Soup: Use an immersion blender directly in the pot to blend until creamy, leaving some chunks if preferred. Alternatively, blend in batches using a regular blender, then return to the pot.
  6. Add the Cream: Stir in the heavy cream or half-and-half and heat through for 3-5 minutes. Adjust seasoning with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and optionally serve with crusty bread or grated Parmesan.

Notes

  • For extra depth, add a splash of soy sauce or a pinch of umami-rich miso paste.
  • Substitute heavy cream with whole milk or coconut milk for a lighter or dairy-free version.
  • Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months after cooling completely.

Find it online: https://oliviabakes.com/creamy-mushroom-soup-recipe/