If you’re on the hunt for a silky, comforting bowl of soup that hits all the cozy notes, let me share my go-to Creamy Mushroom Soup Recipe with you. This recipe is not just any mushroom soup — it’s velvety, bursting with rich mushroom flavor, and so easy to make. I promise you, once you try this, it’ll become your favorite way to enjoy mushrooms for lunch, dinner, or whenever you need a hug in a bowl.
Why You’ll Love This Recipe
- Rich Mushroom Flavor: Blending the soup releases all the earthy goodness into every creamy spoonful.
- Simple Ingredients: Uses common mushrooms and pantry staples you likely already have, no fancy extras needed.
- Versatile and Creamy: Whether you use crème fraîche or cream, it has the perfect indulgence without being heavy.
- Family Favorite: I’ve served this over and over, and everyone always asks for seconds!
Ingredients You’ll Need
Every ingredient here plays a part in building that silky texture and rich depth. Mixing white mushrooms with Swiss Brown (or Cremini) gives a lovely balance of mild and earthiness—don’t skip that combo if you can help it!
- Unsalted butter: Adds a creamy base and helps soften the onions and garlic without overpowering the mushrooms.
- Onion: Finely chopped to melt into the soup and add natural sweetness.
- Garlic cloves: Minced to infuse just the right punch without stealing the spotlight.
- White mushrooms: Their subtle flavor helps keep the soup light yet savory.
- Swiss Brown/Cremini mushrooms: These bring a deeper, woodsy flavor that rounds out the soup perfectly.
- Vegetable stock: Builds body and adds umami without any meat, keeping it vegetarian-friendly.
- Salt: Enhances all the natural flavors—you’ll want to use cooking or kosher salt for best results.
- Black pepper: Just a touch to add warmth and balance.
- Crème fraîche or cream: Either adds luscious richness; I prefer crème fraîche for a subtle tangy edge.
- Croutons: For a crunchy texture contrast—trust me, they elevate every bite.
- Cream or extra virgin olive oil: A drizzle on top just before serving adds a lovely finish.
- Parsley, chervil, or thyme leaves: Fresh herbs bring brightness and a wonderful aroma.
- Bread: Perfect for dunking—homemade if you can, but any crusty loaf works great.
Variations
I love how flexible this creamy mushroom soup recipe is—you can easily swap ingredients or tweak seasonings to suit your mood or dietary needs. Feel free to make it your own and have fun experimenting!
- Vegan Option: I once replaced butter with olive oil and swapped cream for full-fat coconut milk—still creamy and delicious, with a hint of coconut sweetness.
- Extra Herbs: Adding fresh thyme or rosemary while simmering adds a wonderful woodsy note that my family goes crazy for.
- Chunky Style: If you want texture, blend only half the soup and stir in the rest of the sautéed mushrooms at the end.
- Spiced Up: A dash of smoked paprika or a tiny pinch of chili flakes gives it a warm kick I discovered when hosting friends who like a little heat.
How to Make Creamy Mushroom Soup Recipe
Step 1: Prepare Your Mushrooms Like a Pro
Start by cutting the mushrooms into four slices, then dice each slice into three or four pieces. This size helps them cook evenly and release their juices nicely. When I first tried bigger chunks, the soup was uneven in texture, so trust me on this—it makes all the difference.
Step 2: Softening Your Aromatics
Melt the unsalted butter in a large pot over medium-high heat. Toss in the chopped onion and minced garlic, cooking gently for about 3 minutes until they’re soft but not golden. You want to coax out their sweetness without browning—this forms a subtle, tasty base without any bitterness.
Step 3: Cook the Mushrooms Gently
Add your mushrooms to the pot and cook for 10 minutes, stirring regularly. I used to try to brown these for a more intense flavor, but since the pot gets crowded, they steam instead—and that’s perfect for this soup. We want them soft and tender, releasing all those lovely juices for the stock to pick up.
Step 4: Simmer with Stock and Seasonings
Pour in the vegetable stock, then stir in the salt and black pepper. Bring the soup to a boil, then lower the heat to medium and let it simmer gently for 15 minutes uncovered. This slow simmer lets all those mushroom flavors deepen while reducing the liquid just enough.
Step 5: Creamy Finish
Stir in your crème fraîche or cream and simmer for another 5 minutes. This step is where the soup transforms from tasty broth to luxurious, creamy perfection. I always use crème fraîche when I have it—it adds a subtle, tangy note that you’ll love.
Step 6: Blend Until Silky Smooth
Transfer the soup carefully to a blender in batches if needed. Remove the center piece of the lid’s feeding hole and cover it loosely with a folded tea towel—this venting trick prevents pressure buildup and splatters. Blend until the soup is completely smooth and velvety. When I do this step, the kitchen fills with the most incredible mushroom aroma—it’s amazing!
Step 7: Reheat and Serve
Pour the blended soup back into your pot and warm it gently for a minute or two until any bubbles from blending settle and the soup is nice and hot. Serve it up with a drizzle of cream or extra virgin olive oil, some crunchy croutons, and a sprinkle of fresh parsley or fancy chervil if you’re feeling fancy. Oh, and don’t forget the bread for dunking—always my favorite part!
Pro Tips for Making Creamy Mushroom Soup Recipe
- Proper Mushroom Prep: Slicing then dicing mushrooms helps them cook evenly and blend up silky without lumps.
- No Browning Needed: Don’t try to brown your mushrooms—the steamy moisture keeps the soup smooth and flavorful without the risk of bitterness.
- Blender Venting Safety: Always remove the blender lid’s feeding hole insert and cover with a towel to avoid splashes and pressure build-up.
- Season Toward the End: I’ve learned that seasoning gently early on and adjusting after blending gives the best control over flavor balance.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I’m a huge fan of finishing this soup with a light drizzle of extra virgin olive oil or some thick cream—it adds that restaurant-quality touch at home. Freshly chopped parsley always makes it pop with color and a burst of freshness. When I’m feeling fancy, a sprinkle of chervil or a few thyme leaves makes it look and taste so elegant.
Side Dishes
This creamy mushroom soup pairs beautifully with crusty bread perfect for dunking—think a fresh baguette or sourdough. I also like to serve it alongside a simple green salad with a tangy vinaigrette for balance. On chillier days, a grilled cheese sandwich is my ultimate comfort combo.
Creative Ways to Present
For special occasions, I’ve served this soup in small cups or espresso-sized mugs as a starter at dinner parties. Garnish with microgreens and a tiny drizzle of truffle oil for an extra touch of luxury. You can also swirl in a bit of pesto for color and bold flavor that surprises your guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mushroom soup in airtight containers in the fridge for up to 3 days. It keeps beautifully, and the flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating.
Freezing
I’ve frozen this soup successfully a few times. Just cool it completely, portion it into freezer-safe containers, and label with the date. It freezes well for up to 2 months. When you thaw, you might notice it separates slightly—just whisk it back together on gentle heat and it’ll be perfectly creamy again.
Reheating
I reheat this soup gently over low heat on the stove, stirring frequently to avoid scorching. If it thickens too much, add a splash of vegetable stock or water to loosen it up. Microwave works too—the key is warming slowly and stirring often for best texture.
FAQs
-
Can I use only one type of mushroom in this Creamy Mushroom Soup Recipe?
Absolutely! While using a combination of white and Swiss Brown or Cremini mushrooms gives the soup a richer flavor profile, you can use whichever you have on hand. Just keep in mind that different mushrooms have varying strengths of flavor, so your soup might taste a bit lighter or earthier depending on your choice.
-
What if I don’t have a blender — can I use a hand blender?
Yes! A hand (or immersion) blender works perfectly for this soup. Blend the soup directly in the pot until smooth; just be careful of hot splashes. This method often takes a little more time but works just as well.
-
Can I make this soup gluten-free?
Definitely. The soup itself is naturally gluten-free if your vegetable stock and cream don’t contain any gluten additives. Just swap regular croutons with gluten-free ones or omit them altogether.
-
How thick should the soup be?
This soup should be creamy and smooth but not too thick to eat with a spoon. If it’s thicker than you like, simply thin it out with a little vegetable stock or water while reheating.
Final Thoughts
I absolutely love how this Creamy Mushroom Soup Recipe turns out every single time. It’s like a warm, earthy hug that’s both elegant and approachable. When I first tried this recipe, I couldn’t believe how easy it was to get so much depth of flavor without a ton of fuss. Whether you’re making it for a cozy night in or to impress friends, you’ll find it’s a winner. So go ahead, give it a whirl—you’ll thank me later!
Print
Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This creamy Mushroom Soup recipe offers a rich, velvety texture bursting with intense mushroom flavor. Made with a blend of white and Swiss Brown mushrooms, sautéed onions, and garlic, simmered in vegetable stock, and finished with cream or crème fraîche, this soup is perfect for a comforting starter or light meal. Topped with a drizzle of olive oil or cream, fresh herbs, and crunchy croutons, it pairs wonderfully with bread for dunking.
Ingredients
Main Ingredients
- 30g (2 tbsp) unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g (14 oz) white mushrooms
- 200g (7 oz) Swiss Brown/Cremini mushrooms
- 3 1/4 cups vegetable stock
- 1/4 tsp salt (cooking/kosher)
- 1/8 tsp black pepper
- 3/4 cup crème fraîche or cream (any full-fat)
For Serving and Garnish
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), or chervil or thyme leaves
- Bread for dunking
Instructions
- Chopping mushrooms: Cut the mushrooms into 4 slices each, then dice them further into 3 or 4 pieces to ensure uniform cooking and ease of blending.
- Sauté onion and garlic: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic. Cook for about 3 minutes until softened but not browned, stirring occasionally to avoid sticking.
- Cook mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring regularly to prevent browning. The mushrooms will release moisture; do not try to brown them as the pot will be too crowded, and color is not desired here.
- Simmer the soup: Pour in the vegetable stock. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer gently without a lid for 15 minutes to let the flavors meld.
- Add cream: Stir in the crème fraîche or cream, then continue simmering for another 5 minutes to incorporate the cream fully and enhance richness.
- Blend the soup: Carefully transfer the soup to a blender in batches if needed. Remove the blender lid’s cap and cover the hole with a folded tea towel to allow steam to escape safely. Blend until completely smooth, ensuring a velvety texture throughout.
- Return and heat: Pour the blended soup back into the pot. Simmer gently for 1 to 2 minutes until any bubbles from blending subside and the soup is heated through.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons on top, and add roughly chopped parsley or chervil or thyme leaves for freshness. Serve alongside bread for dunking to complete the meal.
Notes
- This recipe creates a luscious, creamy mushroom soup where blending releases deep, earthy mushroom flavors, avoiding watery broth with whole mushroom bits.
- For a richer flavor, use full-fat crème fraîche or cream.
- Covering the blender hole with a tea towel while blending hot soup prevents steam burns and keeps the kitchen tidy.
- Serving with fresh herbs and croutons adds texture and visual appeal.
- This soup is perfect for a comforting starter or light lunch, especially when paired with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 77 mg
