Creamy Mushroom Soup Recipe

Creamy Mushroom Soup is the epitome of comfort food. With its velvety texture, earthy mushrooms, and rich creaminess, this soup is a crowd-pleaser that’s perfect as a starter or a satisfying main dish. Whether you’re making it for a cozy night in or a dinner party, this easy-to-follow recipe ensures a restaurant-quality soup every time.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound fresh mushrooms, sliced (button, cremini, or a mix)
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or milk for a lighter version)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon black pepper (or to taste)
• Salt to taste

Optional Add-Ins:

• 1/4 cup dry white wine for depth of flavor
• 1/2 cup grated parmesan for extra richness
• A splash of soy sauce for umami

For Garnish:

• Fresh parsley, chopped
• Sautéed mushroom slices
• A drizzle of truffle oil or olive oil

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion and cook for 4–5 minutes until softened.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 3: Build the Base

1. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
2. Gradually pour in the broth while stirring to avoid lumps.

Step 4: Simmer the Soup

1. Add the thyme, black pepper, and salt to the pot.
2. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld.

Step 5: Blend for Creaminess

1. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy.
2. Return the blended soup to the pot.

Step 6: Add the Cream

1. Stir in the heavy cream (or milk) and heat through, but do not boil.
2. Taste the soup and adjust the seasoning as needed.

Step 7: Garnish and Serve

1. Ladle the soup into bowls.
2. Garnish with parsley, sautéed mushrooms, or a drizzle of truffle oil for a gourmet touch.

Serving and Storage Tips

Serving Suggestions:

• Pair this soup with crusty bread, garlic toast, or a light side salad for a complete meal.
• Serve in small bowls or mugs as an elegant starter for a multi-course dinner.

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, stirring occasionally to prevent curdling.

Freezing:

• Cream-based soups can sometimes separate when frozen, but you can freeze this before adding the cream. Thaw and reheat, then stir in the cream before serving.

Helpful Notes

• Mushroom Varieties: Cremini, button, and portobello mushrooms work well. For an elevated flavor, include wild mushrooms like shiitake or chanterelles.
• Make It Vegan: Use vegetable broth, substitute heavy cream with coconut milk or cashew cream, and swap butter for olive oil.
• Thicker Soup: For a thicker consistency, use an extra tablespoon of flour or add a diced potato to the soup while simmering.

Tips from Well-Known Chefs

1. Julia Child: “Always sauté mushrooms in a hot pan for the best caramelization and to enhance their earthy flavor.”
2. Ina Garten: “Adding a splash of wine to the soup deglazes the pot and adds a layer of complexity.”
3. Thomas Keller: “Don’t overblend—keeping a little texture in the soup can make it feel more natural and luxurious.”

Frequently Asked Questions

1. Can I use dried mushrooms?
Yes, rehydrate dried mushrooms in hot water for 20 minutes, then chop and add to the soup. Use the soaking liquid as part of your broth for extra flavor.

2. Can I make this soup gluten-free?
Absolutely! Replace the flour with cornstarch or a gluten-free all-purpose flour.

3. How do I make the soup richer?
Add grated parmesan, a dollop of sour cream, or a splash of heavy cream.

4. Can I skip blending the soup?
Yes, for a chunkier texture, skip the blending step and enjoy the soup as-is.

5. What if I don’t have fresh thyme?
Dried thyme works perfectly, but use half the amount as dried herbs are more concentrated.

6. Can I use milk instead of cream?
Yes, milk will work for a lighter version, though the soup won’t be as rich. For more creaminess, mix milk with a little cornstarch before adding.

7. Is this soup keto-friendly?
It can be! Use heavy cream, low-carb mushrooms, and omit the flour or substitute with almond flour.

8. What can I use instead of broth?
Water with a bouillon cube or a teaspoon of miso paste can substitute for broth.

9. Can I add meat to this soup?
Yes! Cooked chicken, bacon, or sausage can be added for extra protein.

10. How can I enhance the mushroom flavor?
Add a teaspoon of soy sauce, Worcestershire sauce, or truffle oil for an umami boost.