This creamy mushroom soup is a warm hug in a bowl! It’s packed full of fresh mushrooms, onions, and just the right touch of herbs, making it wonderfully tasty.
Whenever I make this soup, it disappears quickly! I love serving it with some crusty bread for dipping. Perfect for cozy nights in, don’t you think?
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms add a deep flavor, but white button mushrooms work well too. If you’re looking for something more unique, try shiitake or portobello mushrooms for an earthy twist!
Heavy Cream: For a lighter option, use half-and-half or whole milk. You can also use coconut milk for a dairy-free choice, which still maintains creaminess.
Broth: Chicken or vegetable broth can be used here. If you want more flavor, try homemade broth or low-sodium varieties to control salt levels.
How Do You Achieve a Silky Texture in Your Soup?
The key to creamy soup is properly blending it. Using an immersion blender lets you control the smoothness easily, but if you use a regular blender, let the soup cool slightly before blending and work in small batches.
- Start blending on low speed, gradually increasing for a smooth texture.
- Don’t overfill your blender; leave room to prevent spills.
- Blending hot liquids carefully helps avoid splattering!
Don’t forget to taste the soup before serving! Adjusting the salt and pepper can really enhance the flavors. Enjoy your cooking!
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces (450g) cremini or white mushrooms, sliced, plus a few slices for garnish
- 4 cups (1 liter) vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, plus more for garnish
- 1/2 cup (120 ml) heavy cream or half-and-half
- Fresh thyme or parsley for garnish
- Optional: crusty bread slices, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a weeknight dinner or a cozy weekend lunch!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter along with the olive oil over medium heat until the mixture is hot and bubbling. This gives a nice depth of flavor to the soup!
2. Cook the Onion:
Add the finely chopped onion, stirring occasionally, and let it cook until softened and translucent—this should take about 5 minutes. The onion will form a base and make your soup aromatic!
3. Add Garlic and Mushrooms:
Next, throw in the minced garlic and sliced mushrooms (make sure to save a few slices for garnish later). Sauté them for about 7 to 10 minutes until the mushrooms are nice and soft, and have taken on a lovely golden brown color.
4. Season the Mixture:
Sprinkle the fresh thyme leaves over the mushroom mixture and stir it all together, letting the flavors meld for a minute.
5. Pour in the Broth:
Now it’s time to add the vegetable or chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This helps to blend all the flavors beautifully!
6. Blend the Soup:
Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have one, you can blend in batches using a regular blender—just remember to be extra cautious with hot liquids!
7. Add the Cream:
Stir in the heavy cream, warming the soup over low heat. Don’t forget to taste it and adjust seasoning with more salt and pepper if you’d like!
8. Prepare the Garnish:
In a small frying pan, sauté the reserved mushroom slices until they are golden brown—this will make a delicious garnish for your soup.
9. Serve the Soup:
Ladle the creamy mushroom soup into bowls, swirl in a little extra cream if you’re feeling fancy, top with sautéed mushrooms, a sprinkle of fresh thyme or parsley, and a dash of black pepper.
10. Enjoy!
Serve hot with slices of crusty bread on the side. Enjoy your cozy, rich, and silky cream of mushroom soup with family and friends!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are great choices, feel free to experiment with shiitake, portobello, or any mushroom you love. Each type adds its unique flavor!
How Can I Store Leftover Soup?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just thaw in the fridge overnight before reheating!
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan by substituting the butter with vegan butter or olive oil, using coconut milk instead of heavy cream, and opting for vegetable broth. It’s just as creamy and delicious!
How Can I Adjust the Creaminess?
If you prefer a thicker, creamier soup, add more heavy cream or cornstarch mixed with a bit of water to the soup as it simmers. For a lighter version, simply reduce the amount of cream or use more broth!
