Mushroom Soup Creation is a warm and comforting dish that highlights the rich, earthy flavors of fresh mushrooms along with a smooth, creamy texture. It’s perfect for chilly days when you want something soothing and satisfying without a lot of fuss.
I love making this soup because it feels like a little bit of cozy magic in a bowl. The way the mushrooms soften and release their deep flavors while cooking is something I always look forward to. A splash of cream or milk makes the soup velvety, and I usually add a pinch of thyme or garlic for an extra layer of taste.
One of my favorite ways to enjoy this mushroom soup is with a slice of crusty bread on the side, perfect for dipping. It’s also a great starter for any meal or a simple, nutritious lunch when I want to keep things light but flavorful. Whenever I serve this soup, it seems to bring a sense of calm and comfort to the table, which is why I keep coming back to this recipe again and again.
Key Ingredients & Substitutions
Mushrooms: Cremini or white mushrooms work great here. Cremini have a bit more flavor, but white mushrooms are milder and more common. You can also try shiitake for a stronger taste.
Butter & Flour: Butter is best for a rich flavor, but olive oil works if you prefer dairy-free. Flour helps thicken the soup; for gluten-free, use cornstarch or a gluten-free flour mix.
Broth: Vegetable broth keeps it lighter and vegetarian, while chicken broth adds a bit more depth. Homemade broth really shines here but store-bought works fine.
Heavy Cream: For a lighter version, use half-and-half or coconut milk. Non-dairy creamers can work, but adjust amounts as they vary in thickness.
Thyme & Garlic: These add nice herbal and savory notes. Fresh thyme is fresher, but dried works well if simmered enough. Garlic can be adjusted to taste or left out for a milder flavor.
How Do You Get a Smooth, Creamy Texture Without Lumps?
Adding flour and broth can sometimes cause lumps, but a few tips make it easy to avoid them:
- After sautéing mushrooms, stir in flour and cook for 2 minutes to remove the ‘raw’ taste.
- When adding broth, do it slowly while stirring constantly. This helps the flour blend evenly.
- Use a whisk or wooden spoon to keep stirring thoroughly as you pour the broth.
- When adding cream, warm the soup gently and stir well but avoid boiling, which can cause curdling.
These steps help the soup get thick and creamy with a smooth finish that feels comforting in every bite.
Equipment You’ll Need
- Large pot – perfect for sautéing mushrooms and simmering the soup all in one place.
- Sauté pan (optional) – great if you want to cook mushrooms separately for extra browning.
- Wooden spoon – lets you stir without scratching your pots.
- Whisk – helps mix flour and broth smoothly to avoid lumps.
- Knife and cutting board – for chopping onions, garlic, and slicing mushrooms cleanly.
- Immersion blender (optional) – use it to blend the soup for a creamy texture or leave it chunky.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, savory kick that pairs well with mushrooms.
- Use a mix of mushrooms like shiitake, portobello, and oyster for richer flavor and texture.
- Stir in fresh herbs such as rosemary or tarragon for a different herbal note.
- Add a splash of white wine or sherry while cooking mushrooms to deepen the soup’s taste.
How to Make Creamy Mushroom Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 450 grams (1 pound) white or cremini mushrooms, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Optional: slice of crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep, including chopping and slicing. Cooking time is around 25 minutes, so the total time from start to finish is roughly 35 minutes. It’s a quick and comforting meal you can enjoy any day!
Step-by-Step Instructions:
1. Sautéing the Onion:
In a large pot over medium heat, melt the butter. Add the chopped onion and cook, stirring often, until the onion is soft and translucent—this usually takes about 3 to 4 minutes.
2. Cooking Mushrooms and Garlic:
Add the minced garlic and sliced mushrooms to the pot. Stir and cook for about 7 to 8 minutes until the mushrooms are tender and have released their juices.
3. Adding Thyme and Flour:
Sprinkle the dried thyme over the mushrooms, then add the flour evenly. Keep stirring for 2 minutes—this cooks the flour and helps the soup thicken later on.
4. Pouring in Broth and Simmering:
Slowly pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes. The soup will start to thicken.
5. Adding Cream and Final Seasoning:
Turn the heat to low and stir in the heavy cream. Warm the soup gently, but don’t let it boil. Taste and add salt and freshly ground black pepper as you like.
6. Serving Your Soup:
Ladle the soup into bowls, sprinkle with fresh chopped parsley, and serve with a slice of crusty bread on the side for dipping. Enjoy your warm, creamy mushroom soup!
Can I Use Frozen Mushrooms Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess water before cooking to avoid watery soup. Sauté them a bit longer to release flavor.
Is There a Dairy-Free Alternative for the Cream?
Absolutely! You can substitute heavy cream with coconut milk, cashew cream, or a plant-based creamer. Just choose unsweetened options to keep the savory taste.
How Should I Store Leftover Mushroom Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Definitely! Prepare the soup up to the step before adding cream, then cool and refrigerate. When ready to serve, reheat gently and stir in the cream at the end.