homemade mushroom soup recipe

Written ByJenny Smyth Posted on
homemade mushroom soup recipe
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The Best homemade mushroom soup recipe

I’ve been making this homemade mushroom soup recipe for years, and it’s still a family favorite. I love how it’s a hearty and comforting meal that’s perfect for a weeknight dinner or a special occasion.

The best part is that it’s incredibly easy to make, and the flavors are so rich and satisfying. My kids always ask for seconds, and my husband loves how it’s a great way to use up any leftover vegetables we have on hand.

I’ve even served it at holiday gatherings and potlucks, where it’s always a hit. What I love most about this recipe is the way the mushrooms release their earthy flavor into the broth, creating a deep and satisfying taste that’s just irresistible.

It’s also a great way to get in some extra veggies, as we all know how important those are for our health. Plus, it’s just so versatile – you can serve it with crusty bread for dipping, or over rice or noodles for a filling meal.

I’ve even added in some cream or coconut milk to give it an extra boost of flavor and richness. Whatever way you choose to serve it, this homemade mushroom soup recipe is sure to become a staple in your household just like it has in mine.

Homemade Creamy Mushroom Soup

Homemade Creamy Mushroom Soup

4.7 from 1069 votes

A comforting and flavorful mushroom soup made with fresh mushrooms, onions, garlic, and cream. Perfect for a cozy meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 large onion, diced
8 oz mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream
1 tsp dried thyme
Salt and pepper to taste

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onions and cook until translucent, about 5 minutes.
Stir occasionally.
3Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7 to 10 minutes.
Stir frequently.
4Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
5Pour in the vegetable broth and bring the mixture to a boil.
6Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
Stir occasionally.
7Stir in the heavy cream, dried thyme, salt, and pepper.
8Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and the flavors are well combined.
9Taste and adjust the seasoning if necessary.
10Remove the pot from the heat.
11The soup should be thick and creamy with a rich mushroom flavor.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 7g

📝Notes

Tips: For a smoother soup, use an immersion blender to blend the soup partially before adding the cream. You can also add a splash of white wine for extra depth of flavor.

Watch Video Of How Homemade Creamy Mushroom Soup Works

One of my favorite things about this homemade mushroom soup recipe is how well it stores – simply refrigerate or freeze it as needed and reheat whenever you’re ready for a quick and comforting meal.

My kids love when I serve leftovers over rice or noodles for an easy lunch on-the-go, while my husband appreciates how versatile this recipe is – he loves adding different ingredients like bacon or sour cream to give it an extra boost of flavor.

❓ Frequently Asked Questions About Creamy Mushroom Soup

Q: What type of mushrooms should I use for this recipe?

A: You can use any variety of mushroom you like, but button mushrooms or cremini mushrooms work particularly well in this recipe because they have a mild flavor and soft texture that absorbs the flavors of the broth nicely.

Q: Can I make this recipe in advance?

A: Yes, you can definitely make this recipe ahead of time – simply store it in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to serve, simply reheat it over low heat until warmed through.

Q: How do I thicken the soup if it becomes too thin?

A: If your soup becomes too thin, you can easily thicken it by adding some cornstarch or flour to create a slurry, then stirring it in until the soup reaches your desired consistency.

Q: Can I substitute other vegetables for the mushrooms?

A: Absolutely – feel free to experiment with different vegetables like carrots, celery, or potatoes if you prefer them over mushrooms. Just be sure to adjust the cooking time accordingly based on their texture and tenderness.

Q: How do I serve this soup?

A: You can serve this soup as is, or with some crusty bread on the side for dipping into the flavorful broth.

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