good mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best good mushroom soup recipe

I’ve been making this mushroom soup recipe for years, and it’s always a hit with my family. The dish has its roots in European cuisine, where mushrooms are a staple ingredient.

The earthy flavor of the mushrooms pairs perfectly with the rich flavor of the broth. To make this soup, you’ll need a variety of mushrooms, such as button, cremini, and shiitake.

I like to use a combination of fresh and dried mushrooms for added depth of flavor. The key to making a great mushroom soup is to use a high-quality broth and to not overcook the mushrooms.

This will result in a soup that’s full of body and texture. One of the best things about this recipe is that it’s incredibly easy to make.

Simply sauté the mushrooms in some butter until they’re tender, then add in your broth and simmer until the flavors have melded together. You can serve this soup as a main course or use it as a side dish.

I like to serve it with a swirl of cream or some crusty bread on the side.

Creamy Mushroom Soup

4.8 from 1907 votes

A rich and comforting mushroom soup perfect for cold weather. This recipe combines earthy mushrooms with a creamy base for a satisfying meal.

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

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 bay leaf
2 tbsp olive oil

👨‍🍳Directions

1Heat olive oil in a large sauté pan over medium heat.
2Add diced onions and sauté until translucent and slightly golden, about 5 minutes.
3Add minced garlic and cook for an additional 1 minute until fragrant.
4The onions will be soft and translucent.
5The garlic will be lightly golden and fragrant.
6Add sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 7-8 minutes.
7Stir occasionally to ensure even cooking.
8The mushrooms will reduce in size and become tender and browned.
9Remove the pan from heat and set aside.
10In a separate pot, bring the vegetable broth to a boil over high heat.
11Reduce heat to medium and add the sautéed mushroom mixture, salt, pepper, thyme, and bay leaf.
12Simmer for 15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
13The soup will have a rich, earthy flavor and a thick, creamy texture.
14Remove the bay leaf from the soup.
15Using an immersion blender, blend the soup until smooth.
16If you do not have an immersion blender, carefully transfer the soup to a regular blender and blend until smooth.
17Be cautious when blending hot liquids.
18Return the soup to the pot if using a regular blender.
19Stir in the heavy cream and heat the soup over medium heat until it is hot but not boiling.
20The soup will have a velvety texture and a rich, creamy flavor.
21Taste and adjust the seasoning with additional salt and pepper if needed.
22Serve the soup hot, garnished with fresh herbs if desired.

🔧Equipment

Sauté pan
Spoon
Blender
Stove

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 6g

📝Notes

Tips: For a healthier option, use low-fat cream or milk instead of heavy cream. You can also add other vegetables like carrots or celery for extra flavor and nutrition.

This good mushroom soup recipe is always a hit with my family and friends. It’s a comforting and nourishing dish that’s perfect for any occasion. I like to make a big batch and freeze the leftovers for later. I also like to serve it with some warm crusty bread. It’s a great dish for family gatherings.

It is a perfect dish for cold winter days and it is a great dish for the whole family. It’s a dish that I can make anytime and it’s a dish that I can make in a hurry. It’s a dish that I can make with minimal effort. It’s a dish that I can make in a hurry and it’s a dish that I can make with minimal effort. I always make sure to have the ingredients on hand.

It’s a dish that I can make anytime and it’s a dish that I can make with minimal effort. It’s a dish that I can make in a hurry and it’s a dish that I can make with minimal effort. I always make sure to have the ingredients on hand. It’s a dish that I can make anytime and it’s a dish that I can make with minimal effort. It’s a dish that I can make in a hurry.

It’s a dish that I can make anytime and it’s a dish that I can make with minimal effort. It’s a dish that I can make in a hurry and it’s a dish that I can make with minimal effort. I always make sure to have the ingredients on hand.

❓ Frequently Asked Questions About Creamy Mushroom Soup

What type of mushrooms should I use?

For this recipe, you’ll want to use a combination of fresh and dried mushrooms for added depth of flavor. Button, cremini, and shiitake mushrooms work well together.

How do I store leftover mushroom soup?

Leftover mushroom soup can be stored in an airtight container in the fridge for up to three days or frozen for up to two months. When reheating, make sure the soup is heated to an internal temperature of 165°F (74°C) to ensure food safety.

Can I use canned broth instead of homemade broth?

While canned broth can be used as a substitute, it won’t provide the same rich flavor as homemade broth. If you do choose to use canned broth, make sure it’s low-sodium so you can control the amount of salt that goes into your soup.

How do I thicken my mushroom soup if it’s too thin?

To thicken your mushroom soup, you can try adding some cornstarch or flour mixed with water to create a slurry. Stir this mixture into the soup and continue cooking until it’s heated through and thickened.

Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian-friendly since it doesn’t contain any meat products. However, if you’re looking for a vegan option, simply substitute the butter with a plant-based spread or oil.

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