mushroom cream soup recipe

Written ByJenny Smyth Posted on
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The Best mushroom cream soup recipe

I’m so excited to share this recipe for mushroom cream soup with you all. This dish is a staple in our household and has been for years.

It’s a perfect comfort food that’s easy to make and always a crowd-pleaser. The best part is that it’s incredibly versatile, making it perfect for any occasion, whether it’s a family gathering or just a weeknight dinner.

My kids love it when I serve it with some crusty bread or over egg noodles, and my husband appreciates the fact that it’s made with wholesome ingredients that are good for us. As for me, I love that it’s a great way to get my daily dose of vegetables in a delicious and satisfying way.

Plus, it’s so easy to customize with different types of mushrooms and spices to keep things interesting. I’ve even served it at holiday gatherings and potlucks, and everyone always raves about it.

The key to making this recipe is using high-quality ingredients and taking the time to let the flavors meld together. Don’t skip the step of sautéing the onions until they’re caramelized – it makes all the difference in the world!

And don’t even get me started on the importance of using fresh thyme – trust me, you won’t regret it. This soup is truly a classic comfort food that never goes out of style.

Creamy Mushroom Soup

4.7 from 615 votes

A rich and velvety mushroom cream soup perfect for a comforting meal. This recipe uses a variety of mushrooms for depth of flavor and a creamy base for a satisfying dish.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 large onion, diced
3 cloves garlic, minced
8 oz mixed mushrooms, sliced
2 tbsp all-purpose flour
4 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves
1 bay leaf

For Garnish

Fresh chives, chopped
Grilled bread, sliced

👨‍🍳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 sliced mushrooms.
4Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, about 7-10 minutes.
5The mushrooms should be golden brown and slightly crispy.
6Sprinkle the flour over the mushroom mixture and stir to coat.
7Cook for 1-2 minutes, stirring constantly.
8Gradually pour in the vegetable broth, stirring continuously to prevent lumps from forming.
9Bring the mixture to a boil, then reduce the heat to low.
10Add the salt, black pepper, thyme leaves, and bay leaf.
11Simmer for 20 minutes, allowing the flavors to meld together.
12The soup should have a rich, earthy aroma.
13Remove the bay leaf.
14Using an immersion blender, blend the soup until smooth.
15If you dont have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
16Return the soup to the pot.
17Stir in the heavy cream until well combined.
18Cook over low heat for an additional 5 minutes, stirring occasionally.
19The soup should be creamy and velvety.
20Taste and adjust the seasoning if necessary.
21Ladle the soup into bowls and garnish with chopped chives and slices of grilled bread.
22Serve immediately and enjoy the rich, comforting flavors of the mushroom cream soup.

🔧Equipment

Large pot
Wooden spoon
Blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 90mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 5g

📝Notes

Tips: For a lighter version, substitute half-and-half for the heavy cream. Add a splash of white wine when adding the broth for an extra layer of flavor. For a vegan option, use plant-based butter and cream.

This mushroom cream soup recipe is truly a classic comfort food that never goes out of style. It’s perfect for any occasion, whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

The best part is that it’s incredibly easy to customize with different types of mushrooms and spices to keep things interesting. And don’t even get me started on the importance of serving leftovers with crusty bread or over egg noodles – trust me, your taste buds will thank you!

❓ Frequently Asked Questions About Creamy Mushroom Soup

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

For this recipe, I recommend using a combination of button and cremini mushrooms. Button mushrooms add a meaty texture and flavor, while cremini mushrooms bring an earthy depth to the dish.

Q: Can I use canned cream instead of heavy cream?

No, you should not use canned cream as a substitute for heavy cream in this recipe. Canned cream has a much higher water content than heavy cream, which will affect the texture and flavor of the soup.

Q: How do I store leftover mushroom soup?

You can store leftover mushroom soup in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Q: Can I make this recipe without thyme?

While thyme is an essential component of this recipe, you can omit it if you don’t have any on hand or if you’re not a fan of thyme. However, keep in mind that thyme adds a unique flavor dimension to the dish that’s hard to replicate with other herbs.

Q: How do I reheat leftover mushroom soup?

To reheat leftover mushroom soup, simply pour it into a saucepan and heat it over low heat until warmed through.

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