Creamy Mushroom Soup

A velvety, creamy mushroom soup rich with earthy mushroom flavour and aromatic herbs.

Why You’ll Love This Recipe

This soup is luxurious yet simple, with layers of mushroom flavour complemented by creamy texture. It is perfect as a starter or with crusty bread for a light meal.

ingredients

assorted mushrooms, sliced
butter or olive oil
onion, finely chopped
garlic, minced
all‑purpose flour
chicken or vegetable stock
heavy cream
fresh thyme or parsley
salt
black pepper

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

directions

1. In a pot, sauté onion and garlic in butter until soft.
2. Add sliced mushrooms and cook until they release their juices.
3. Stir in flour and cook briefly.
4. Gradually add stock, stirring to prevent lumps.
5. Simmer until mushrooms are tender.
6. Add cream and fresh herbs; heat through without boiling.
7. Season with salt and pepper and serve warm.

Servings and timing

Serves: 6
Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Variations

• Blend half the soup for a thicker texture.
• Add sherry or white wine for depth.
• Garnish with truffle oil or sautéed mushroom slices.

storage/reheating

Refrigerate up to 3 days. Reheat gently to maintain creaminess; add stock as needed to adjust thickness.

FAQs

Are all mushrooms suitable?

Use a mix of button, cremini, or shiitake for best complexity.

Can I make this gluten‑free?

Use gluten‑free flour or cornstarch as a thickener.

Why add cream?

It adds richness and smooth texture.

Can I freeze this soup?

Freezing cream soups can alter texture; best enjoyed fresh.

How do I prevent lumps?

Add stock gradually and stir continuously.

What herbs work well?

Thyme and parsley complement earthiness.

Can this be vegetarian?

Yes, use vegetable stock.

How do I make it thicker?

Blend part of the soup or add more flour roux.

Is this suitable for lunch?

Yes, paired with bread it makes a satisfying meal.

Can kids enjoy this?

Yes, mild and creamy with familiar flavour.

Conclusion

Creamy mushroom soup is rich, comforting, and full of layered mushroom flavour — a classic that soothes and satisfies.

Creamy Mushroom Soup

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This Creamy Mushroom Soup is a rich and comforting dish made with fresh mushrooms, herbs, and cream. It’s perfect as a starter or a cozy main meal.

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

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound (450g) mushrooms, sliced (cremini, button, or a mix)
• 1/4 cup all-purpose flour
• 4 cups (1 liter) vegetable or chicken broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup (240ml) heavy cream
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat butter and olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add mushrooms and cook until they release their moisture and begin to brown, about 10 minutes.
5. Sprinkle flour over the mushrooms and stir well to coat evenly. Cook for 1–2 minutes.
6. Gradually pour in the broth, stirring constantly to avoid lumps.
7. Add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Using an immersion blender, blend the soup until smooth (or leave some texture, if preferred).
9. Stir in the heavy cream and heat through without boiling.
10. Serve hot, garnished with fresh parsley.

Notes

• For a vegan version, use plant-based butter and cream.
• Blend only half the soup for a chunkier texture.
• Serve with crusty bread for a hearty meal.

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 5g
• Sodium: 590mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg