Creamy Mushroom Soup
This creamy mushroom soup builds deep flavor from browned mushrooms, aromatics, broth, and a smooth creamy finish.
About This Recipe
Mushroom soup tastes best when the mushrooms get time to brown. That browning concentrates their flavor before the broth and cream go in.
The result is cozy and savory, with enough body to serve as a starter or a simple meal with bread.
Ingredients
- ✓2 tablespoons olive oil
- ✓2 tablespoons butter
- ✓2 pounds fresh mushrooms, (sliced)
- ✓1/2 cup minced shallots
- ✓2 cloves garlic, (minced)
- ✓1 teaspoon dried thyme
- ✓4 cups vegetable broth
- ✓1/2 cup heavy cream
- ✓Salt and pepper, (to taste)
Ingredient Notes
- Mushrooms: Use cremini, button, or a mix for deeper flavor.
- Onion or shallot: Aromatics make the soup taste fuller.
- Broth: Vegetable or chicken broth both work depending on your preference.
- Cream: Add near the end so the soup stays smooth.
Instructions
- 1
In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8-10 minutes until browned.
- 2
Remove about a cup of the cooked mushrooms from the pot and set aside.
- 3
Add the shallots, garlic, and thyme. Sauté for 1 minute until the garlic is fragrant.
- 4
Stir in the broth and bring the mixture to a boil over high heat. Reduce heat to low and simmer for about 10 minutes.
- 5
Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
- 6
Stir in the cream. Season with salt and pepper to taste.
- 7
Add the reserved mushrooms back to the pot and stir to combine. Serve warm.
Katy’s Kitchen Tips
- Do not crowd the pot when browning mushrooms.
- Season in layers so the broth does not taste flat.
- Blend part of the soup for body while leaving some texture.
- Finish with herbs or black pepper.
Variations and Substitutions
- Extra earthy: Add a few dried porcini mushrooms and their soaking liquid.
- Lighter: Use half-and-half instead of cream.
- Herby: Add thyme, parsley, or chives.
- Dairy-free: Use coconut cream or a blended potato for body.
What to Serve With Creamy Mushroom Soup
Serve with toasted bread, grilled cheese, salad, or a sprinkle of herbs and cracked pepper.
Storage and Reheating
Refrigerate for up to 4 days.
Reheat gently and avoid boiling hard after cream is added.
Common Mistakes to Avoid
- Skipping browning: Pale mushrooms make a bland soup.
- Adding cream too early: Cream can separate if boiled hard.
- Under-seasoning: Mushrooms need enough salt to taste full.
- Blending too much: Leave some texture if you like a rustic soup.
FAQ
Can I use different mushrooms?
Yes. A mix of cremini, button, shiitake, or wild mushrooms works well.
Can I make it vegetarian?
Use vegetable broth.
Can I freeze creamy mushroom soup?
It can freeze, but creamy soups may separate slightly after thawing.
How do I thicken it?
Blend a portion of the soup or simmer a little longer before adding cream.
Nutrition Facts
- Calories: 199 kcal
- Carbohydrates: 11 g
- Cholesterol: 32 mg
- Fiber: 2 g
- Protein: 6 g
- Sodium: 672 mg
- Sugar: 6 g
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g