There's something incredibly soothing about the warm, earthy flavors in this Creamy Mushroom Soup Recipe. It’s a dish that feels fancy without fuss, perfect for cozy nights or when you just need a comforting hug in a bowl.
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Why You'll Love This Recipe
I genuinely love this recipe because it takes simple ingredients and transforms them into a soup that's creamy and rich, without anything heavy like cream. It’s easy enough for weeknights, but special enough to serve guests.
- Simplicity: The soup comes together quickly with pantry staples you likely already have.
- Rich Flavor: Sauteing the mushrooms to develop deep, earthy notes makes every spoonful comforting.
- Velvety Texture: Blending part of the soup creates a naturally creamy feel without heavy cream.
- Customizable: You can adjust the spices or add fresh herbs to make it your own.
Ingredients & Why They Work
Each ingredient in this creamy mushroom soup recipe plays a role in building layers of flavor and texture. Knowing why we use each helps you appreciate the process and feel confident tweaking it.
- Olive oil: Adds a fruity, slightly peppery base to sauté vegetables gently without burning.
- Butter: Brings richness that balances the earthiness of mushrooms and adds silkiness.
- Onion: Fresh, sweet, and aromatic, onions build sweetness and depth when caramelized lightly.
- Garlic: A little garlic goes a long way, offering pungent warmth without overpowering.
- Mushrooms: The star ingredient—clean and sliced to develop a meaty, umami flavor.
- Salt and pepper: Essential seasonings to elevate the taste and balance the earthiness.
- Cayenne pepper (optional): Adds just a hint of heat to keep the flavors lively.
- Flour: Acts as a thickening agent, giving the soup body without heaviness.
- Dry white wine: Adds acidity and subtle complexity, helping to deglaze the pan and capture flavor.
- Vegetable or chicken broth: The liquid base, light yet flavorful, keeps the soup comforting and nourishing.
- Soy sauce: Provides an umami punch and balances the saltiness naturally.
- Fresh thyme: Its floral, slightly minty aroma pairs beautifully with mushrooms for a classic taste.
Make It Your Way
I love experimenting by swapping out herbs or adding veggies like leeks or celery for more dimension. You can easily tweak this soup based on what you have on hand or your mood—don’t hesitate to get creative!
- Variation: Once, I tossed in a splash of sherry instead of white wine, which gave the soup a lovely nutty nuance that blew me away.
- Dairy-free option: No cream needed here, so it's friendly for many diets just as it is.
- Spice it up: If you like a little kick, try adding more cayenne or a pinch of smoked paprika.
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating olive oil and butter over medium heat until melted and warm. Add the chopped onion and cook for about 5 minutes until soft and translucent—don't rush this step; it adds natural sweetness. Toss in the minced garlic and cook just 30 seconds until fragrant, being careful not to let it brown or burn.
Step 2: Cook the Mushrooms Until Tender and Golden
Add your sliced mushrooms straight into the pot with a pinch of salt and pepper (and cayenne if you're using it). Stir and sauté for about 10 minutes until the mushrooms shrink and develop a lovely golden color. This step creates that deep flavor I always look forward to.
Step 3: Thicken and Deglaze
Sprinkle the flour evenly over the mushrooms and stir to coat everything. This helps thicken the soup later. Then pour in the dry white wine and stir to combine, scraping any browned bits from the bottom to capture flavor. Let it cook for a minute or two to reduce slightly.
Step 4: Simmer to Develop Depth
Add the broth, soy sauce, and fresh thyme sprigs. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for around 20 minutes, stirring occasionally to prevent sticking and let those flavors mingle beautifully.
Step 5: Blend to Get That Creamy Texture
Carefully transfer about half of the soup into a blender or mini food processor and puree until smooth. Pour it back into the pot and stir to combine. This step creates the luscious creaminess without adding any dairy—pure mushroom magic!
Top Tip
Having made this creamy mushroom soup recipe dozens of times, I’ve learned some little tricks that really make the difference between good and unforgettable. Here’s what I always keep in mind to get it just right:
- Don’t skip sautéing the mushrooms long enough: Letting those mushrooms brown properly creates that rich umami foundation you want.
- Use the right flour: I prefer all-purpose flour—it blends smoothly and thickens without clumps.
- Blend only part of the soup: Pureeing half and leaving the rest chunky gives you a balanced, satisfying texture.
- Season carefully at the end: Taste before adding extra salt—the soy sauce already adds saltiness!
How to Serve Creamy Mushroom Soup Recipe
Garnishes
My favorite go-to garnishes are a drizzle of good-quality extra virgin olive oil, freshly cracked black pepper, and a sprinkle of chopped fresh parsley or chives. Sometimes I add a few crispy fried shallots for crunch. They bring freshness and texture that make each bowl feel like a treat.
Side Dishes
I often pair this soup with crusty toasted bread or a warm grilled cheese sandwich. For something lighter, a crisp green salad with lemon vinaigrette complements the savory mushroom notes beautifully. It’s a no-fuss combo that feels satisfying and balanced.
Creative Ways to Present
For special occasions, I like serving the soup in miniature pumpkin bowls or rustic bread bowls. Adding a swirl of herb-infused oil or a dollop of truffle cream on top elevates the experience too. It really turns a humble soup into something memorable for guests.
Make Ahead and Storage
Storing Leftovers
I let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it keeps well for up to 4 days and tastes even better the next day when the flavors settle.
Freezing
This creamy mushroom soup also freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. When thawed, give it a good stir and reheat gently on the stove to keep the texture smooth.
Reheating
Reheat your soup on low heat in a saucepan, stirring occasionally. If it thickens too much, just add a splash of broth or water to bring back a nice consistency. Avoid microwaving at high power, which can sometimes cause separation.
Frequently Asked Questions:
Absolutely! I’ve tried cremini, shiitake, and even portobello mushrooms. Mixing varieties can add an interesting flavor depth as well.
White wine is great for adding acidity and complexity, but you can substitute it with more broth or a splash of apple cider vinegar if you prefer.
Definitely! Just use olive oil instead of butter and make sure your broth is vegetable-based. The soy sauce adds plenty of umami to keep it flavorful.
Blending part of the mushroom soup creates a fantastic naturally creamy texture without the extra calories or heaviness that cream brings—trust me, it works wonders!
Final Thoughts
This creamy mushroom soup recipe has become one of my favorite go-to comfort foods because it’s so cozy, flavorful, and straightforward. I hope you enjoy making it as much as I do—and that it brings a little warmth to your kitchen and your soul.
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Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy mushroom soup is a comforting and delicious recipe that combines sautéed mushrooms, onions, and garlic simmered in a flavorful broth, then partially blended to create a velvety texture without using heavy cream.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion (chopped, about 2 cups)
- 4 cloves garlic (minced)
- 24 ounces mushrooms (cleaned and sliced ½ inch thick)
- Salt and pepper to taste
- 1-2 pinches cayenne pepper (optional)
- ¼ cup flour
- ¼ cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat fat: In a large pot, melt the olive oil and butter over medium heat until combined and hot.
- Sauté onions: Add the chopped onion and sauté for 5 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its fragrance.
- Cook mushrooms: Add the sliced mushrooms along with salt, pepper, and cayenne pepper if using. Stir well and sauté for 10 minutes until mushrooms are browned and cooked down.
- Add flour: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat all ingredients evenly, forming a roux to thicken the soup.
- Deglaze: Pour in the dry white wine and stir, scraping any browned bits off the bottom of the pot to enhance flavor.
- Add liquids and herbs: Pour in the vegetable broth, soy sauce, and add the fresh thyme. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
- Blend partially: Transfer about 2 cups of the soup to a mini food processor or blender and puree until smooth.
- Combine and serve: Return the pureed soup to the pot, stir to combine fully, and heat through before serving.
Notes
- This recipe achieves a creamy texture without heavy cream by blending part of the soup.
- You can substitute low sodium chicken broth if preferred.
- For a spicier kick, adjust the amount of cayenne pepper or omit if sensitive to heat.
- Fresh thyme can be replaced with dried thyme at one-third the quantity if fresh is unavailable.
- If you want an even smoother soup, blend more of the soup before combining.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
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