This Mushroom Soup is creamy without being heavy, packed with umami flavor, and incredibly easy to customize. It’s a wonderful option for vegetarians and mushroom lovers alike. Made with simple ingredients and ready in under an hour, it’s perfect for chilly evenings, meal prep, or an elegant starter for any dinner. The depth of flavor will impress even the most dedicated meat-eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh mushrooms (such as cremini, button, or a mix)
Onion, diced
Garlic, minced
Olive oil or butter
All-purpose flour
Vegetable broth
Heavy cream or milk
Thyme (fresh or dried)
Salt
Black pepper
Fresh parsley (optional, for garnish)
Directions
Clean and slice the mushrooms.
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and sauté for 5 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Add the mushrooms and cook for 10–12 minutes until browned and their moisture is mostly evaporated.
Sprinkle in the flour and stir to coat the mushrooms, cooking for 1–2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to avoid lumps.
Add thyme, salt, and pepper, then bring the soup to a gentle boil.
Reduce heat and simmer for 15–20 minutes to let the flavors meld.
Stir in the cream or milk and simmer for an additional 5 minutes.
For a smoother texture, blend part or all of the soup using an immersion blender or in batches with a standing blender.
Taste and adjust seasoning as needed. Garnish with parsley if desired.
Servings and timing
This recipe serves 4–6 people. Total time is about 45 minutes: 10 minutes prep, 35 minutes cooking.
Variations
Vegan version: Use plant-based butter and substitute dairy with coconut milk, almond milk, or cashew cream.
Chunky style: Leave the soup unblended or only partially blend to keep some texture.
Extra creamy: Add a splash more cream or stir in sour cream or cream cheese.
Herb twist: Add rosemary, sage, or tarragon for a different herbal flavor profile.
Mushroom medley: Use a variety of mushrooms like shiitake, oyster, or porcini for complex flavor.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring often. Avoid boiling once the cream is added. This soup also freezes well—cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of mushrooms are best for mushroom soup?
Cremini, white button, and baby bella are great. For more depth, include wild mushrooms like shiitake or oyster.
Can I make this soup without cream?
Yes, it can be made with broth alone or a plant-based milk for a lighter, dairy-free version.
How do I thicken mushroom soup?
The flour added early on helps thicken it. For a thicker result, blend part of the soup or stir in more cream.
Can I use dried mushrooms?
Yes. Rehydrate them in hot water, chop, and add to the soup. Use the soaking liquid for extra flavor.
Is mushroom soup gluten-free?
Not if using regular flour. Use a gluten-free flour blend or cornstarch as a thickener for a gluten-free version.
Can I freeze mushroom soup?
Yes, but freeze before adding cream for best texture. Add cream after thawing and reheating.
Should I blend the soup?
It’s optional. Blending creates a smoother texture, while leaving it chunky gives more bite and variation.
Can I use milk instead of cream?
Yes, but whole milk or 2% will yield a creamier texture. Avoid low-fat milk if possible for richer flavor.
Can I add other vegetables?
Yes, leeks, celery, or potatoes can be sautéed with the onion for added depth.
What can I serve with mushroom soup?
Great pairings include crusty bread, grilled cheese, a side salad, or roasted vegetables.
Conclusion
Mushroom Soup is a timeless and satisfying dish that’s as nourishing as it is delicious. With its deep, earthy flavors and creamy texture, it’s a versatile recipe you’ll return to throughout the seasons. Whether you enjoy it chunky or blended, dairy-rich or plant-based, this soup is sure to bring warmth and comfort to your table.
Mushroom Soup is a rich, velvety dish that highlights the earthy flavor of mushrooms in a creamy broth. It’s easy to make, deeply comforting, and perfect as a starter or main course on chilly days.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 tablespoon olive oil or butter
1 medium onion, diced
3 cloves garlic, minced
1 lb fresh mushrooms (cremini, button, or a mix), cleaned and sliced
2 tablespoons all-purpose flour
4 cups vegetable broth
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream or whole milk
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and sauté for about 5 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add sliced mushrooms and cook for 10–12 minutes until browned and most moisture has evaporated.
Sprinkle in the flour and stir to coat mushrooms, cooking for 1–2 minutes to remove the raw taste.
Slowly pour in vegetable broth, stirring constantly to avoid lumps.
Add thyme, salt, and pepper. Bring the soup to a gentle boil.
Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
Stir in cream or milk and simmer for an additional 5 minutes.
Optional: Use an immersion blender or standing blender to puree all or part of the soup for a smoother texture.
Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
Use a mix of mushrooms for more depth of flavor.For a vegan version, use plant-based milk and butter alternatives.For gluten-free, substitute flour with gluten-free flour or cornstarch.Freeze before adding cream for better texture upon reheating.Add leeks, celery, or potatoes for added variety.
