Mushroom Soup

Short Description

This mushroom soup is rich, creamy, and earthy with deep umami flavor. I love making it during colder months for a comforting and satisfying meal that feels gourmet but comes together easily in one pot.

Why You’ll Love This Recipe

I enjoy how versatile this soup is — it works as a cozy starter or a light dinner. The blend of mushrooms and cream creates a silky texture, and it’s a great way to use up fresh mushrooms. Plus, it’s naturally gluten-free and can be made vegetarian with vegetable broth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• butter

• onion

• garlic

• fresh mushrooms (cremini, white, or mixed)

• thyme (fresh or dried)

• vegetable or chicken broth

• heavy cream (or half-and-half)

• salt and pepper

• fresh parsley (optional)

Directions

1. I heat the olive oil and butter in a large pot over medium heat.

2. I sauté the onions until translucent, about 5 minutes.

3. I add garlic and cook for 1–2 minutes until fragrant.

4. I stir in the sliced mushrooms and thyme, cooking until the mushrooms are browned and their moisture has evaporated, about 10 minutes.

5. I pour in the broth and bring it to a simmer, cooking for 15 minutes to blend the flavors.

6. I use an immersion blender to puree the soup until smooth (or leave it chunky if I prefer).

7. I stir in the cream, adjust the seasoning with salt and pepper, and let it simmer for another 5 minutes.

8. I serve it hot, garnished with fresh parsley if I have some on hand.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 30 minutes to cook, so it’s ready in around 40 minutes.

Variations

• I sometimes use a mix of wild mushrooms like shiitake or oyster for a deeper flavor.

• For a vegan version, I swap the butter for more olive oil and use coconut milk or a plant-based cream.

• I occasionally add a splash of white wine with the mushrooms for extra depth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat, stirring often. If it thickens too much, I just add a little water or broth to loosen it up. It also freezes well for up to 2 months.

FAQs

How do I thicken mushroom soup without cream?

I like to blend part of the soup and return it to the pot, or stir in a little flour or cornstarch slurry during cooking.

Can I use canned mushrooms instead of fresh?

Fresh mushrooms give the best flavor, but in a pinch, I’ve used canned mushrooms (drained) and it still turns out tasty.

Is mushroom soup healthy?

Yes — especially if I use olive oil and low-fat cream. It’s packed with fiber, antioxidants, and protein from the mushrooms.

Can I freeze mushroom soup with cream?

I can, but I stir it well after thawing and reheat gently to prevent the cream from separating.

What’s the best mushroom variety for soup?

I often use cremini or a mix of cremini and white mushrooms. For more depth, I sometimes add a few dried porcini mushrooms soaked in warm water.

Conclusion

This mushroom soup is the kind of recipe I keep coming back to. It’s rich, comforting, and easy to customize. Whether I’m serving it with crusty bread for lunch or as a starter for a dinner party, it always hits the spot.

Mushroom Soup

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This Mushroom Soup is rich, creamy, and packed with earthy, umami flavor. A one-pot comfort dish perfect for chilly days, it’s easy to make, naturally gluten-free, and customizable to be vegetarian or vegan.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American, European
• Diet: Gluten Free

Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb fresh mushrooms (cremini, white, or a mix), sliced
• 1 tsp thyme (fresh or dried)
• 4 cups vegetable or chicken broth
• ½ cup heavy cream (or half-and-half)
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

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Instructions

1. In a large pot, heat olive oil and butter over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and cook for 1–2 minutes until fragrant.
4. Add sliced mushrooms and thyme. Cook until mushrooms are browned and moisture has evaporated, about 10 minutes.
5. Pour in broth and bring to a simmer. Cook for 15 minutes to blend flavors.
6. Use an immersion blender to puree the soup until smooth (or leave chunky if preferred).
7. Stir in cream and adjust seasoning with salt and pepper. Simmer for 5 more minutes.
8. Serve hot, garnished with fresh parsley if desired.

Notes

• For a vegan version, use olive oil instead of butter and plant-based cream or coconut milk.
• Add a splash of white wine while sautéing mushrooms for extra flavor.
• For deeper flavor, include wild or dried mushrooms (like soaked porcini).
• To thicken without cream, blend part of the soup or stir in a cornstarch slurry.
• Freezes well — stir thoroughly after thawing and reheat gently.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 4g
• Sodium: 620mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg