how to make mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best how to make mushroom soup recipe

I’m so excited to share this classic mushroom soup recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The dish has its roots in traditional European cuisine, where hearty soups like this one were a staple during the winter months. The combination of earthy mushrooms, rich cream, and aromatic spices creates a flavor profile that’s both comforting and sophisticated.

When I’m feeling under the weather, there’s nothing like a warm bowl of this soup to soothe my soul. My kids love it too, and they always ask for seconds (or thirds!)

It’s also a great way to use up any leftover mushrooms or vegetables you might have on hand. I like to serve it with a swirl of cream and a sprinkle of fresh herbs for added visual appeal.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, this mushroom soup recipe is sure to please even the pickiest eaters. Plus, it’s incredibly easy to make – just sauté some onions and garlic, add in your favorite mushrooms and spices, then simmer until the flavors are rich and deep.

It’s a perfect recipe for busy home cooks who want to impress without breaking a sweat.

Creamy Mushroom Soup

4.9 from 1668 votes

A rich and comforting mushroom soup perfect for cold days. This recipe features a blend of earthy mushrooms and creamy broth.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350

🥘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 thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp flour

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 7-10 minutes.
5Stir occasionally to prevent burning.
6Sprinkle the flour over the mushroom mixture and stir to combine.
7Cook for 1-2 minutes, stirring constantly to prevent lumps.
8Gradually pour in the vegetable broth, stirring continuously.
9Bring the mixture to a boil.
10Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally.
11The soup should thicken slightly and the flavors should be well combined.
12Stir in the heavy cream, thyme, salt, and black pepper.
13Cook for an additional 5 minutes until the soup is heated through.
14Taste and adjust the seasoning if necessary.
15Ladle the soup into bowls and serve hot.
16Garnish with fresh herbs if desired.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 5g

📝Notes

Tips: For a vegetarian version, use vegetable broth. You can also add other vegetables like carrots or celery for extra flavor and nutrition.

This mushroom soup recipe is one of my go-to dishes for any occasion – whether it’s a special event or just a quick weeknight dinner. Not only is it incredibly easy to make, but it’s also packed with nutrients and antioxidants from the mushrooms and veggies.

One of my favorite things about this recipe is that you can easily customize it to suit your tastes – add some diced ham or bacon for extra protein, or swap out the cream for Greek yogurt if you’re watching calories. And let’s not forget about storage – simply refrigerate or freeze leftovers until you’re ready to reheat them.

My family loves when we have leftovers because they know they’ll get seconds (or even thirds!) whenever they want.

❓ Frequently Asked Questions About Creamy Mushroom Soup

Q: Can I use fresh mushrooms instead of dried ones?

Yes, you can use fresh mushrooms instead of dried ones, but keep in mind that they may not hold their flavor as well. If you do choose to use fresh mushrooms, be sure to chop them up finely before adding them to the pot.

Q: Can I make this soup in advance?

Yes, you can make this soup in advance – simply store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What if I don’t have any heavy cream?

No problem! You can substitute heavy cream with half-and-half or even plain Greek yogurt if you prefer a lighter version.

Q: Can I add other ingredients to customize the flavor?

Absolutely! Feel free to add your favorite herbs, spices, or other ingredients to make the soup your own.

Q: How do I store leftover soup?

Store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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