Creamy Mushroom Soup is a comforting classic that’s perfect for cozy evenings or chilly days. The earthy, rich flavor of mushrooms paired with a creamy base makes this soup irresistible and satisfying. Not only does it offer a warm and velvety texture, but it also brings out the natural umami flavor of mushrooms in a simple and easy-to-make dish.
This soup is versatile and can be made with any variety of mushrooms you have on hand, whether they’re button, cremini, or even a mix of wild mushrooms. It’s a great way to enjoy mushrooms at their best, and the creamy broth elevates each bite into something special and wholesome. Plus, it’s a crowd-pleaser that will delight family and friends alike, making it a wonderful choice for gatherings or quiet dinners.
With just a handful of ingredients and a few easy steps, you can make this restaurant-quality soup at home. The flavors are rich yet balanced, and the creamy texture brings comfort with every spoonful. It’s a perfect dish to enjoy on its own or as a starter to a larger meal.
How to Make Creamy Mushroom Soup
Ingredients:
1 lb (450 g) fresh mushrooms, sliced (button, cremini, or a mix)
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley or thyme, for garnish
Directions:
Prepare the Base: In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Sauté the Aromatics: Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and begin to brown, about 7-10 minutes.
Simmer the Soup: Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, leave some mushroom pieces unblended.
Add Creaminess: Stir in the heavy cream and season with salt and pepper to taste. Heat through but avoid boiling, to keep the cream smooth.
Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve hot.
How to Serve Creamy Mushroom Soup
Serve this Creamy Mushroom Soup hot with a sprinkle of fresh parsley or thyme for a pop of color and extra flavor. It pairs beautifully with a slice of warm, crusty bread or a simple side salad. If you’re looking to make it a more filling meal, add a few slices of toasted bread on the side or top with croutons for a delightful crunch.
Creamy Mushroom Soup
Print Creamy Mushroom Soup
Ingredients
1 lb (450 g) fresh mushrooms, sliced (button, cremini, or a mix)
1 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
3 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
Salt and pepper, to taste
Fresh parsley or thyme, for garnish
Instructions
Prepare the Base: In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Sauté the Aromatics: Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and begin to brown, about 7-10 minutes.
Simmer the Soup: Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, leave some mushroom pieces unblended.
Add Creaminess: Stir in the heavy cream and season with salt and pepper to taste. Heat through but avoid boiling, to keep the cream smooth.
Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve hot.
Leave a Comment