Mushroom Soup is a classic comfort in a bowl, packed with earthy mushrooms and creamy texture. It’s the kind of soup that feels warm and soothing, perfect for a chilly day or whenever you need a little cozy moment. The blend of tender mushrooms and smooth broth makes every spoonful delicious and filling.
I love making this soup because it’s super easy and smells amazing while cooking. Using fresh mushrooms really makes a difference — their flavor fills the kitchen and makes you want to dig in straight away. Sometimes I add a splash of cream or a sprinkle of fresh herbs to give it a little extra special touch that everyone enjoys.
One of my favorite ways to serve mushroom soup is with crusty bread on the side so I can soak up every last drop. It’s simple but feels like a warm hug on a plate, especially when shared with friends or family. Whenever I make this soup, it always brings a smile and makes the day a bit better.
Key Ingredients & Substitutions for Mushroom Soup
Mushrooms: I like using a mix of cremini and white button mushrooms for a balanced flavor and texture. If you want something earthier, try shiitake or portobello instead. Dried mushrooms also add a rich taste if fresh aren’t available.
Butter & Olive Oil: Butter adds a creamy richness, while olive oil helps prevent burning. You can use all butter or swap for olive oil for a dairy-free option.
Broth: Vegetable or chicken broth works well. For a vegan version, stick to vegetable broth and swap cream for coconut milk or cashew cream.
Cream: Heavy cream makes the soup silky and smooth. Half-and-half lightens it up, or non-dairy cream alternatives work for lactose-free diets.
Fresh Herbs: Thyme is classic here, bringing a subtle woodsy note. Rosemary adds extra fragrance but use sparingly as it can overpower the mushrooms.
How Can I Get Deep Flavor from Mushrooms Without Overcooking?
The key is to cook mushrooms slowly so they release their moisture and brown gently. Here’s how I do it:
- Start by heating butter and olive oil over medium heat.
- Add sliced mushrooms and let them cook without stirring too much to get a nice brown color.
- The mushrooms will release water; keep cooking until this liquid evaporates. This step concentrates their flavor.
- Finish with fresh thyme and continue cooking a few more minutes for herb-infused taste.
Rushing or overcrowding the pan causes mushrooms to steam rather than brown, resulting in a bland texture. Taking time lets the soup develop deeper, richer flavors.
Equipment You’ll Need
- Large pot – perfect for cooking onions, mushrooms, and simmering the soup all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes slicing mushrooms and chopping onions easier and safer.
- Cutting board – keeps your prep organized and your counters clean.
- Immersion blender – blends the soup right in the pot for a smooth texture without extra dishes.
- Measuring cups and spoons – help keep your ingredient amounts just right every time.
Flavor Variations & Add-Ins
- Swap heavy cream for coconut milk to make a dairy-free version with a subtle coconut twist.
- Add cooked bacon or pancetta for a smoky, salty kick that pairs well with mushrooms.
- Stir in fresh spinach or kale near the end for added color and nutrition.
- Use mixed wild mushrooms (like shiitake, oyster, or chanterelle) to create a deeper, more complex flavor.
Creamy Mushroom Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 10 ounces (about 280 g) cremini or baby bella mushrooms, sliced
- 8 ounces (about 225 g) white button mushrooms, sliced
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 4 cups (960 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprig for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook. You’ll spend time sautéing the vegetables, simmering the soup, and blending it smooth. It’s a quick and comforting meal that’s perfect for any day.
Step-by-Step Instructions:
1. Cook Onions and Garlic
Heat the butter and olive oil in a large pot over medium heat. Once the butter melts and bubbles, add the chopped onion. Cook it for about 4 to 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until you smell its wonderful aroma.
2. Sauté Mushrooms and Herbs
Add all the sliced mushrooms along with fresh thyme leaves to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their juices and turn tender and lightly browned. This step brings out the rich, earthy mushroom flavor.
3. Simmer the Soup
Pour in the broth and bring everything to a gentle boil. Then reduce the heat and let it simmer for 15 minutes. This allows the flavors to blend nicely together.
4. Blend and Finish
Remove the pot from heat. Using an immersion blender, carefully blend the soup right in the pot until it’s creamy and smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender—just be sure to vent it to allow steam to escape safely.
Return the soup to low heat, stir in the heavy cream, and warm it through gently without boiling. Add salt and freshly ground black pepper to taste.
5. Serve and Garnish
Ladle the warm soup into bowls and garnish with a few fresh thyme leaves and an optional sprig of rosemary. Serve it hot, ideally with some crusty bread to soak up that delicious creamy mushroom goodness.
Can I Use Frozen Mushrooms for This Soup?
Yes, you can! Just make sure to thaw and drain them well before cooking so they don’t release too much water and dilute the flavor. Sauté them a little longer to develop that lovely browned taste.
How Can I Make This Soup Dairy-Free?
Swap the butter for olive oil and use coconut milk or a nut-based cream instead of heavy cream. Vegetable broth keeps it vegan, and the soup will still be rich and creamy with these changes.
Can I Prepare Mushroom Soup Ahead of Time?
Absolutely! Make the soup completely, then cool it and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You might want to add a splash of broth or cream when reheating to refresh the texture.
What’s the Best Way to Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
