Cozy Creamy Mushroom Soup
When the air turns crisp and you’re craving something warm and comforting, nothing hits the spot like a bowl of creamy mushroom soup. This classic soup is rich in flavor, full of tender mushrooms, and has a smooth, velvety texture that just makes you want to savor each spoonful. It’s simple, quick to make, and always a crowd-pleaser!
In this recipe, I’ll take you through each step to create a deeply flavorful creamy mushroom soup. It’s perfect for a cozy night in, a holiday starter, or a meal-prep favorite that you can enjoy throughout the week.
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Jump to RecipeWhy You’ll Love This Recipe
- Rich and Creamy: This soup has a creamy, velvety texture that’s balanced with the earthiness of mushrooms.
- Simple Ingredients: You probably already have most of these ingredients in your kitchen.
- Customizable: You can add your favorite herbs, swap out dairy for a vegan version, or use different mushrooms to create unique flavors.
- Easy to Make: Perfect for beginners or experienced cooks who want a quick and satisfying meal.
Ingredients for Creamy Mushroom Soup
- 1 lb mushrooms (button, cremini, or a mix of your choice), thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup white wine
- 3 tbsp flour
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (for a vegan option, use coconut cream or cashew cream)
- Salt and black pepper to taste
- Optional Garnishes: fresh parsley, a drizzle of truffle oil, or a sprinkle of Parmesan cheese
How to Make Creamy Mushroom Soup
Sauté the Mushrooms
Start by melting the butter and olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This step helps to deepen the flavor of the mushrooms, giving your soup a rich, earthy taste.
Add Aromatics
Once the mushrooms are browned, add the chopped onion and garlic. Sauté for another 3-4 minutes until the onion becomes translucent and the garlic is fragrant. Add the thyme and stir to combine. Add flour and stir to coat vegetables and cook the flour, about 1-2 minutes. This step builds a wonderful base for the soup.
Add Broth and Simmer
Add the white wine and stir, scraping up any brown bits at the bottom of the pan. Pour in the vegetable or chicken broth, stirring to mix everything together. Bring the soup to a gentle simmer and cook for about 10-15 minutes until thickened. This also allows the flavors to meld and the mushrooms to become tender.
Blend (Optional for Texture)
If you prefer a smooth, creamy texture, use an immersion blender to blend the soup until smooth. You can also transfer the soup in batches to a countertop blender if you prefer a completely velvety finish. For a chunkier texture, blend just half of the soup, leaving some mushroom pieces intact.
Add Cream and Season
Lower the heat, then stir in the heavy cream. Let it warm through but avoid bringing it to a boil. Season with salt and black pepper to taste. If you’re using cashew or coconut cream for a vegan option, this is the step where you’d add that as well.
Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped parsley, a drizzle of truffle oil for a hint of elegance, or a sprinkle of Parmesan cheese for extra richness.
Tips for the Best Creamy Mushroom Soup
- Use a Variety of Mushrooms: While button mushrooms are the most common, using a mix of mushrooms like cremini, shiitake, or portobello will add complexity and depth to the flavor.
- Add a Splash of White Wine: After sautéing the mushrooms, you can deglaze the pan with a splash of white wine for an extra layer of flavor.
- Make It Vegan: Swap the butter for olive oil, and use coconut cream or cashew cream instead of heavy cream. It’s just as creamy and delicious!
Storage and Reheating
This soup stores well in the fridge for up to 4 days. Reheat it gently over the stove or in the microwave. If the soup thickens too much, add a splash of broth or cream to get it back to your desired consistency.
Serving Suggestions
This creamy mushroom soup pairs perfectly with a slice of crusty bread, a light salad, or a side of garlic roasted vegetables. If you’re serving it as a starter, it’s a fantastic first course for a cozy dinner.
Final Thoughts
Creamy mushroom soup is a timeless recipe that’s simple to make but yields incredible results. It’s versatile, satisfying, and provides the perfect way to warm up on a chilly day. Whether you’re making it as a comforting dinner for yourself or impressing guests, this soup will quickly become a go-to favorite in your recipe rotation.
Enjoy your creamy mushroom soup journey, and feel free to get creative with this recipe! What are your favorite ways to customize creamy mushroom soup? Let us know in the comments below!
Cozy Creamy Mushroom Soup
Ingredients
- 1 pound mushrooms, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup dry white wine
- 3 tbsp flour
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (for a vegan option, use coconut cream or cashew cream)
- salt and pepper to taste
Instructions
- Start by melting the butter and olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This step helps to deepen the flavor of the mushrooms, giving your soup a rich, earthy taste.
- Once the mushrooms are browned, add the chopped onion and garlic. Sauté for another 3-4 minutes until the onion becomes translucent and the garlic is fragrant. Add the thyme and stir to combine. Add flour and stir to coat vegetables and cook the flour, about 1-2 minutes. This step builds a wonderful base for the soup.
- Add the white wine and stir, scraping up any brown bits at the bottom of the pan. Pour in the vegetable or chicken broth, stirring to mix everything together. Bring the soup to a gentle simmer and cook for about 10-15 minutes until thickened. This also allows the flavors to meld and the mushrooms to become tender.
- If you prefer a smooth, creamy texture, use an immersion blender to blend the soup until smooth. You can also transfer the soup in batches to a countertop blender if you prefer a completely velvety finish. For a chunkier texture, blend just half of the soup, leaving some mushroom pieces intact.
- Lower the heat, then stir in the heavy cream. Let it warm through but avoid bringing it to a boil. Season with salt and black pepper to taste. If you’re using cashew or coconut cream for a vegan option, this is the step where you’d add that as well.
- Ladle the soup into bowls and garnish with freshly chopped parsley, a drizzle of truffle oil for a hint of elegance, or a sprinkle of Parmesan cheese for extra richness.
