Let’s be real—some days, you just need a big, comforting bowl of creamy mushroom soup that tastes like it came from a fancy restaurant, but without the effort of actually being a fancy chef. Maybe it’s raining outside, maybe you’re pretending to be in a cozy British cottage, or maybe you just really love mushrooms (no judgment here).
Well, good news: this creamy mushroom soup recipe is stupidly easy, ridiculously delicious, and guaranteed to make you feel like a culinary genius. And the best part? You probably already have most of the ingredients in your kitchen.
So, grab your favorite soup pot (or that one pan you always use for everything), and let’s make some magic happen.
Why This Creamy Mushroom Soup Recipe Works
Before we jump into the cooking chaos, let’s talk about why this recipe is a winner:
- No cream? No problem. We’re using a sneaky trick (blending some of the soup) to make it luxuriously creamy without drowning it in heavy cream. (Though, if you want to drown it in cream, I won’t stop you.)
- Umami bomb. Mushrooms are packed with natural savory goodness, and we’re doubling down on that flavor with a few key ingredients.
- Quick & forgiving. Burned the onions a little? Forgot to measure the thyme exactly? This soup is very hard to mess up.
Now, let’s get to the good stuff.
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
- Prepare mushrooms: Clean mushrooms using a damp paper towel. Slice them about ¼-inch thick.
- 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.
- 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.
- Make the roux: Sprinkle flour over the onion-garlic mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
- 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.
- 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.
- 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.
- 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.
- 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!
Common Questions (Because I Know You Have Them)
Can I Make This Vegan?
Absolutely! Swap butter for olive oil, use vegetable broth, and skip the cream (or use coconut milk for richness).
Can I Freeze This Soup?
Yes, but leave out the cream if you plan to freeze it. Add the cream when reheating.
Why Does My Soup Taste Bland?
- Did you salt enough? Mushrooms need seasoning.
- Did you brown the mushrooms properly? More browning = more flavor.
- Consider adding a splash of soy sauce or Worcestershire for an umami boost.
Final Thoughts: Why This Soup is a Keeper
Look, I’m not saying this creamy mushroom soup recipe will solve all your problems, but it will make a gloomy day feel cozier, impress your friends (or just yourself), and remind you that cooking doesn’t have to be complicated to be delicious.
So, next time you’re staring at a pack of mushrooms wondering what to do with them—make this soup. Your future self will thank you.
Now, go forth and slurp happily. 🍜
