This particular homemade soup version achieves a truly luxurious, velvety texture. Seriously, the deep, earthy taste from using mixed mushrooms elevates this Creamy Mushroom Soup immensely. You will notice the difference immediately. The slow sautéing of the aromatics builds such a profound background flavor.
I often make this when I need a real culinary hug on a chilly evening. Moreover, leftovers freeze beautifully for those hectic work weeks ahead. This simple comfort food always brings smiles to the table here.
Why I Love This Recipe
This truly is my go-to comfort food. It comes together faster than you might think. The flavor rivals any fancy restaurant version. It makes the house smell incredible, too. Serving this Creamy Mushroom Soup always feels special. It’s fantastic for boosting weeknight rotation.
Creamy Mushroom Soup Ingredients
Gathering the components for this dish feels like preparing for a warm embrace. The blend of cremini, shiitake, and oyster mushrooms creates a complex, savory base. See? Simple ingredients work real magic together here. We are aiming for deep, comforting flavor profiles.
Substitutions and Tips
- Mixed Mushrooms: Absolutely use whatever fresh fungi you find available.
- Thyme: Dried thyme works if fresh is missing; use about half the amount.
- Broth: Feel free to use bone broth for an extra protein punch.
- Thickening: A small scoop of plain Greek yogurt works beautifully for tanginess.
Remember, the precise amounts are waiting for you on our formal recipe card below. Getting the right balance for your perfect Creamy Mushroom Soup is easy.
How to Make Creamy Mushroom Soup
Step 1
First, grab your large pot or Dutch oven. Melt the butter with the oil over medium heat easily. Add your chopped onion next. Cook it slowly until the pieces become soft, perhaps seven minutes total.
Step 2
Toss in all those sliced mushrooms you prepared. Stir these frequently while cooking. Let them release their moisture and then start browning nicely, which takes maybe ten minutes.
Step 3
Now, stir in the minced garlic and fresh thyme leaves. Cook them just until you smell their wonderful fragrance. This only takes about sixty seconds total.
Step 4
Sprinkle the required flour over everything now. Stir diligently for two full minutes. We need to cook out any raw flour taste right away.
Step 5
Slowly whisk in the broth, making sure no lumps remain. Bring the whole mixture to a gentle simmer. Cook for about seven minutes until it visibly thickens slightly. This step builds body for our luscious soup.
Step 6
Reduce your heat down to low heat settings. Stir in the heavy cream carefully. Heat it gently through; do not let it reach a full boil now. Boiling cream often causes curdling.
Step 7
Season the soup generously now. Use salt and fresh black pepper to your liking. Taste testing is crucial here, friends.
Step 8
For an ultra-smooth finish, use an immersion blender. Blend perhaps half of the pot’s contents. Or, blend small batches carefully in a normal blender as needed. Return that blended portion to the pot.
Step 9
Serve this hearty meal piping hot right away. Garnish with chopped parsley or chives if you wish. Enjoy this fantastic Creamy Mushroom Soup!
How to Store Creamy Mushroom Soup
Storing this homemade soup is quite simple for busy schedules. Refrigerate leftovers in an airtight container quickly. It keeps well in the fridge for up to four days. Freezing is also a great option for extending shelf life. Cool the soup completely first, then freeze it for about three months. Thaw overnight in the refrigerator before gently reheating on the stovetop.
Tips for Success
- Mushroom Sauté: Do not crowd the pan when browning the mushrooms.
- Cream Addition: Temper the cream before adding for better stability, if you worry about curdling.
- Flavor Depth: A splash of sherry added with the broth deepens the earthiness.
- Salt Check: Always check your broth sodium levels before adding extra salt.
- Simmer Time: Longer simmering equals a thicker, more concentrated flavor profile.
Kitchen Tools You’ll Need
- Large Pot or Dutch Oven for simmering all the goodness.
- Sharp knife and cutting board for prep work.
- Whisk for incorporating the flour smoothly.
- Immersion blender is handy for easy blending convenience.
Serving Suggestions
- Serve alongside crusty sourdough bread for dipping beautifully.
- A crisp green salad offers a necessary light contrast.
- A glass of dry white wine pairs wonderfully with this richness.
- Finish with a drizzle of high-quality truffle oil for flair.
Creamy Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American/General
- Diet: Vegetarian
Description
A rich and flavorful homemade creamy mushroom soup made with mixed mushrooms, aromatics, and heavy cream.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
- Stir in minced garlic and fresh thyme; cook for 1 minute until fragrant.
- Sprinkle flour over the mushrooms and onions, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps. Bring the soup to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until it thickens slightly.
- Reduce heat to low and stir in the heavy cream. Heat through gently, do not bring to a rolling boil after adding cream.
- Season with salt and freshly ground black pepper to taste.
- For a smoother soup, you can blend about half of the soup with an immersion blender or carefully transfer half to a regular blender (blend in batches and vent the lid) and then return to the pot.
- Serve hot, garnished with fresh parsley or chives if desired.
Notes
- Using a mix of mushrooms enhances the depth of flavor.
- Do not boil the soup after adding the heavy cream to prevent curdling.
- For a thicker soup, use slightly less broth or simmer for a longer period in step 5.
