Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1 lb fresh mushrooms (cremini, button, or mixed), sliced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tbsp unsalted butter or olive oil; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream or half-and-half; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt to taste; Black pepper to taste; Fresh parsley, chopped (for garnish); Optional: grated cheese, crusty bread for serving

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Creamy Mushroom Soup is a hearty, comforting dish that showcases the deep, earthy flavor of mushrooms blended into a rich and velvety base. Whether served as a starter or a standalone meal with crusty bread, this soup is the epitome of cozy, satisfying cuisine.

Why You’ll Love This Recipe

This soup is a luxurious, restaurant-style dish that’s surprisingly easy to make at home. It highlights the natural umami of mushrooms and combines it with creamy textures and warming spices. Perfect for chilly evenings, it’s also easily adaptable for vegetarian or dairy-free diets. Its versatility and depth of flavor make it a staple in any kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh mushrooms (cremini, button, or mixed varieties)
Onion (finely chopped)
Garlic (minced)
Unsalted butter or olive oil
All-purpose flour (for thickening)
Vegetable or chicken broth
Heavy cream or half-and-half
Fresh thyme or dried thyme
Salt
Black pepper
Fresh parsley (for garnish)
Optional: grated cheese for topping, bread for serving

Directions

Clean and slice mushrooms. Set aside.
In a large pot, heat butter or oil over medium heat. Add chopped onions and sauté until translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add mushrooms and cook until they release their moisture and start to brown, about 8–10 minutes.
Sprinkle in flour and stir to coat the vegetables, cooking for 1–2 minutes to remove the raw taste.
Gradually pour in broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Add thyme, salt, and pepper. Simmer for 10–15 minutes.
Reduce heat and stir in cream. Simmer for another 5 minutes until heated through.
Optionally blend part or all of the soup using an immersion blender for a smoother texture.
Serve hot, garnished with fresh parsley and optional cheese or toasted bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Vegan: Use olive oil, plant-based cream (such as cashew or coconut), and vegetable broth.
Chunky: Leave the soup unblended or blend only half for a varied texture.
Cheesy: Stir in a handful of shredded cheese like Gruyère or Parmesan.
Spicy: Add crushed red pepper or a dash of cayenne for heat.
With wine: Deglaze the pan with a splash of dry white wine before adding broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

Warm gently over medium-low heat on the stove, stirring occasionally.
Microwave in short intervals, stirring in between.
Add a splash of broth or cream if the soup has thickened too much.

Do not freeze if using cream, as it may separate. Use a dairy-free base for a freezer-friendly version.

FAQs

What mushrooms are best for this soup?

Cremini, button, and portobello mushrooms work well. A mix offers the best flavor.

Can I use dried mushrooms?

Yes, rehydrate them in warm water first and add them with their soaking liquid for extra depth.

Is it necessary to use flour?

Flour helps thicken the soup. You can skip it or use cornstarch or a gluten-free blend.

Can I make this soup dairy-free?

Yes, substitute the cream with coconut milk, almond milk, or oat cream.

Should I blend the soup?

Blending is optional. A partially blended soup offers a creamy texture with some bite.

Can I make this soup ahead?

Yes, it reheats well. Store it in the fridge and reheat gently before serving.

What can I serve with this soup?

Crusty bread, garlic toast, or a fresh green salad pair perfectly.

Can I add meat?

Yes, cooked bacon, shredded chicken, or pancetta add a savory element.

How do I make the soup richer?

Use full-fat cream, sauté the mushrooms longer for deeper flavor, and add a knob of butter at the end.

Can I freeze creamy mushroom soup?

It is not recommended due to potential separation, unless using a dairy-free base.

Conclusion

Creamy Mushroom Soup is a deeply flavorful and comforting dish that’s easy enough for weeknights yet elegant enough for guests. With its robust mushroom base and smooth, creamy texture, it offers nourishment and satisfaction in every spoonful. Serve it with toasted bread for a complete and warming meal.

Creamy Mushroom Soup

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Creamy Mushroom Soup is a comforting, earthy dish made with sautéed mushrooms, aromatic vegetables, broth, and cream, delivering rich flavor and velvety texture perfect for cozy meals.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: European
Diet: Vegetarian

Instructions

Clean and slice the mushrooms. Set aside.
In a large pot, heat butter or oil over medium heat. Add chopped onions and sauté until translucent.
Add garlic and cook for 1 minute until fragrant.
Stir in mushrooms and cook until browned and moisture has evaporated, about 8–10 minutes.
Sprinkle flour over the mushrooms and stir well. Cook for 1–2 minutes to remove raw flour taste.
Gradually add broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Add thyme, salt, and pepper. Simmer for 10–15 minutes to develop flavor.
Reduce heat and stir in cream. Simmer another 5 minutes until heated through.
Optional: blend part or all of the soup for a smoother texture.
Serve hot, garnished with fresh parsley and optional cheese or bread.