Creamy Mushroom Soup is a rich and comforting dish, perfect for cozying up on a chilly day. This velvety soup combines earthy mushrooms, aromatic garlic, and onions, all blended into a creamy base for a flavorful and indulgent meal. It’s the perfect balance of savory and creamy, making it an ideal starter or main course. With just a few simple ingredients, you can create a sophisticated and satisfying soup that will impress anyone!

Why You’ll Love This Recipe

Creamy Mushroom Soup is incredibly easy to make and bursting with flavor. The earthy richness of mushrooms shines through in every spoonful, while the creaminess gives the soup a luscious texture that’s both comforting and satisfying. This soup is also versatile—whether you prefer it smooth and velvety or with a bit of texture, you can easily adjust the consistency to your liking. Plus, it’s perfect for vegetarians, and can easily be made dairy-free with just a few substitutions. Whether served on a cold night or as a luxurious starter, this soup is sure to become a favorite in your home.

Ingredients

• 2 tablespoons unsalted butter (or olive oil for dairy-free version)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 lb (16 oz) fresh mushrooms, sliced (button, cremini, or a mix)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (or to taste)

• 4 cups vegetable broth (or chicken broth)

• 1/2 cup heavy cream (or coconut milk for dairy-free version)

• 1 tablespoon flour (optional, for thickening)

• 1 tablespoon lemon juice (optional, for brightness)

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant.

2. Cook the mushrooms: Add the sliced mushrooms to the pot and cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

3. Add the seasoning: Stir in the dried thyme, salt, and pepper, and cook for another minute to let the flavors combine.

4. Add the broth: Pour in the vegetable broth (or chicken broth) and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together and the broth to reduce slightly.

5. Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until creamy. For a chunkier texture, pulse the blender or blend only part of the soup.

6. Add the cream: Once the soup is blended, return it to the heat. Stir in the heavy cream (or coconut milk for a dairy-free version) and simmer for an additional 5-7 minutes, allowing the soup to thicken and become extra creamy.

7. Adjust seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or thyme if needed. For a little extra brightness, you can add a splash of lemon juice.

8. Serve: Ladle the creamy mushroom soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for dipping.

9. Enjoy: Enjoy the rich, creamy goodness of this homemade mushroom soup!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 25-30 minutes

• Total time: 35-40 minutes

Variations

• Dairy-Free Version: Use coconut milk or almond milk instead of heavy cream for a dairy-free soup. You can also replace the butter with olive oil or a dairy-free butter alternative.

• Add Protein: Stir in some cooked chicken or beans for added protein, or top with crispy bacon for extra flavor and texture.

• Herb Variations: You can experiment with other herbs such as rosemary, oregano, or sage to give the soup a different flavor profile.

• Add Vegetables: Try adding carrots, leeks, or celery for a more complex vegetable flavor. You can also blend them in for a smoother texture or leave them in chunks for more texture.

• Add Wine: For an extra layer of depth, deglaze the pot with a splash of white wine after sautéing the mushrooms and onions.

Storage/Reheating

• Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The soup will continue to thicken as it sits, so you may need to add a little water or broth when reheating.

• Freezing: This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag. To reheat, thaw overnight in the refrigerator and warm it gently on the stovetop. If you used coconut milk, the texture may change slightly after freezing, but it will still be delicious.

• Reheating: Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add extra broth or cream to adjust the consistency, if needed.

FAQs

1. Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms, but be sure to rehydrate them in hot water before adding them to the soup. You can also use the mushroom soaking liquid to add extra flavor to the soup.

2. How can I make the soup thicker?

If you want a thicker soup, you can add a slurry made from flour and water or blend more of the soup until smooth. For a creamier consistency, stir in extra cream or coconut milk.

3. Can I make this soup without blending it?

Yes! If you prefer a chunkier soup, simply skip the blending step and leave the mushrooms in larger pieces. You can also mash some of the vegetables with a potato masher to thicken the soup.

4. Can I use other types of mushrooms?

Yes! While button mushrooms are commonly used, you can use other mushrooms like cremini, portobello, shiitake, or even a mix of different varieties for a deeper, more complex flavor.

5. How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a little extra broth or water to adjust the consistency if needed.

6. Can I make this soup vegan?

Yes, make it vegan by substituting the heavy cream with coconut milk or almond milk, and using olive oil instead of butter.

7. Can I freeze this soup?

Yes, this soup freezes well! Be sure to cool it completely before storing it in an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months.

8. Can I add other vegetables to this soup?

Absolutely! You can add other vegetables such as carrots, leeks, or even spinach for added flavor and nutrients. Simply sauté them along with the onions and garlic.

9. How can I make this soup spicier?

To add heat, sprinkle in some red pepper flakes or cayenne pepper, or stir in a bit of hot sauce for a kick of spice.

10. Can I use a different type of broth?

Yes! You can use vegetable broth, chicken broth, or even mushroom broth for an added layer of flavor.

Conclusion

Creamy Mushroom Soup is a comforting, rich, and velvety dish that’s perfect for any occasion. Whether you enjoy it as a light lunch, an appetizer, or a cozy dinner, this soup is sure to satisfy. The combination of earthy mushrooms and creamy texture makes it a truly indulgent treat. Plus, it’s easy to make, and can be customized to suit your tastes. Enjoy a bowl of this luxurious soup, and let the flavors warm you from the inside out!