Creamy Mushroom Soup Recipe: Rich, Comforting, and Easy to Make

There’s something deeply comforting about a bowl of homemade creamy mushroom soup! This recipe creates a rich, earthy soup that’s perfect for chilly evenings or whenever you crave something warm and satisfying. The best part? It’s surprisingly simple to make!

Ingredients

For the Soup Base:

• 2 lbs mixed mushrooms (primarily cremini, with others like shiitake or portobello if desired)
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 Tbsp dry sherry or white wine (optional)
• 1 Tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For Garnish:

• Reserved sautéed mushroom slices
• Fresh thyme leaves
• Swirl of cream
• Cracked black pepper

Instructions

1. Prepare mushrooms: Clean mushrooms using a damp paper towel. Slice them about ¼-inch thick.

1. Sauté mushrooms: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Working in batches, add mushrooms and cook without stirring for 2-3 minutes to develop a golden brown sear. Stir and continue cooking until most liquid has evaporated, about 5-7 minutes total. Season lightly with salt and pepper. Remove about 1 cup of sautéed mushrooms and set aside for garnish.

1. Create flavor base: In the same pot, add remaining butter and oil. Add diced onions and cook until translucent, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
2. Make the roux: Sprinkle flour over the onion-garlic mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
3. Deglaze: Add sherry or white wine (if using) and scrape up any browned bits from the bottom of the pot. Allow to reduce by half, about 1 minute.
4. Add liquids and seasonings: Gradually pour in broth while stirring constantly to prevent lumps. Add bay leaf, thyme, and rosemary. Bring to a gentle simmer and cook for 15 minutes, allowing flavors to meld and soup to thicken slightly.
5. Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer a portion to a countertop blender, blend until smooth, and return to the pot. For a completely chunky, rustic soup, skip this step altogether.

1. Finish with cream: Reduce heat to low and stir in heavy cream. Heat gently – do not boil after adding cream or it may curdle. Simmer for an additional 5-10 minutes to thicken slightly.

1. Season and serve: Remove bay leaf. Taste and adjust seasonings with salt and freshly ground black pepper. Ladle into warm bowls, top with reserved mushrooms and garnishes of your choice.

Recipe Tips

• Mushroom selection: For the best flavor, use a mix of mushroom varieties. Cremini (baby bella) mushrooms make an excellent base, while adding some shiitake, portobello, or oyster mushrooms creates depth of flavor.
• Perfect sautéing: Don’t crowd the mushrooms in the pan and resist the urge to stir too frequently. Allowing them to develop a golden-brown sear creates complex flavors through caramelization.
• Texture options: The texture is customizable based on your preference. Use an immersion blender for partially smooth soup with some texture, a countertop blender for completely smooth soup, or skip blending altogether for a chunky, rustic version.
• Make ahead: This soup actually improves after a day in the refrigerator as the flavors continue to develop. Make it up to 2 days ahead, but add the cream just before serving.
• Storage: Refrigerate for up to 4 days. The soup will thicken when chilled; thin with a splash of broth when reheating if desired. For freezing, it’s best to freeze before adding cream.

Dietary Adaptations

• Gluten-free: Replace flour with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water (add during step 6).
• Dairy-free: Substitute butter with olive oil and heavy cream with full-fat coconut milk.
• Vegetarian/Vegan: Use vegetable broth instead of chicken broth.

Enjoy this restaurant-worthy creamy mushroom soup that’s sure to impress family and friends alike!