Creamy Mushroom Soup Recipe

There’s just something magical about a bowl of Creamy Mushroom Soup—rich and soothing, with deep earthy flavors from sautéed mushrooms and little bursts of thyme. In just over half an hour, you can whip up this deeply satisfying soup with everyday ingredients, transforming them into pure comfort you’ll want to cozy up with all season long.

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Ingredients You’ll Need

This Creamy Mushroom Soup is built on simple, fresh ingredients that layer together to create something far grander than the sum of its parts! Each element matters—mushrooms for earthiness, cream for silkiness, a touch of soy for umami depth. Here’s what brings it all together:

• Baby Bella Mushrooms (1 lb.): These give the soup its rich, woodsy character—plus, their firm texture holds up beautifully as they simmer.
• Garlic (3 cloves, minced): Just enough to create an aromatic base—garlic brings out the “heartiness” in mushroom flavor.
• Olive Oil (1 Tbsp): Used for the initial sauté, olive oil gently deepens the mushrooms’ flavors as they caramelize.
• Salt & Pepper (to taste): Essential for coaxing every bit of flavor out of the mushrooms. Don’t be shy—taste and adjust as you go!
• Butter (4 Tbsp): Creates richness and, when combined with flour, forms the base for that classic soup “roux.”
• All-Purpose Flour (¼ cup): This is your thickening agent, giving the soup that glorious, creamy finish.
• Vegetable Broth (3 cups): The soup’s backbone; vegetable broth keeps things light and vegetarian while carrying all those flavors together.
• Soy Sauce (1 tsp): A little dash adds tremendous depth and umami—don’t skip it!
• Dried Thyme (⅛ tsp): Just a pinch provides subtle herbal lift without overpowering the mushrooms.
• Heavy Cream (½ cup): The secret to that silky, luxurious texture that makes Creamy Mushroom Soup such a comfort classic.

Variations

The beauty of Creamy Mushroom Soup is that it’s endlessly adaptable! You can easily tweak this recipe to fit what you have on hand, your dietary needs, or your own creative cravings. Here are some delicious ways to make it your own:

• Vegan Option: Swap the butter and cream for vegan butter and full-fat coconut milk or a creamy cashew blend, and double-check your broth is plant-based.
• Mixing Up the Mushrooms: Use a combination of baby bellas, cremini, white button, or even wild mushrooms for depth and complexity in each bite.
• Herb Lovers’ Version: Add a handful of chopped fresh thyme, parsley, or chives just before serving for a burst of fresh herbal brightness.
• Make it Gluten-Free: Sub in your favorite gluten-free all-purpose flour for the standard flour—everything else stays the same!

How to Make Creamy Mushroom Soup

Step 1: Prep Your Mushrooms and Garlic

Start by giving your mushrooms a quick rinse to wash away any dirt or grit—don’t over-soak them, just enough to get them squeaky clean. Next, slice them up and mince your garlic. Prepping everything in advance makes the cooking process smooth and stress-free, allowing you to focus on building those deep, savory flavors.

Step 2: Sauté the Mushrooms

In a large soup pot, heat the olive oil over medium heat. Add your sliced mushrooms, a pinch of salt and pepper, and cook them slowly. You’ll notice the mushrooms release their liquid before they darken and shrink—keep stirring until all the liquid has cooked off and they turn a rich golden-brown. This is where all that bold, savory depth comes in. Toss in the minced garlic and sauté for just a minute longer so it becomes fragrant but doesn’t burn.

Step 3: Build the Roux

Push the mushrooms to the edge of the pot and add in your butter. Once it’s melted, sprinkle the flour over the butter and mushrooms. Stir constantly—this coats the mushrooms and starts to create a roux, which will help thicken the soup later. Let it cook for about two minutes until it all smells nutty and turns a deep golden hue.

Step 4: Simmer the Broth

Next up, slowly pour in the vegetable broth, soy sauce, and dried thyme. Stir well, scraping up any gloriously flavorful brown bits from the bottom of the pot. Let the mixture come up to a gentle simmer, cooking for several minutes so the flour thickens the broth into a dreamily creamy base.

Step 5: Finish with Cream

Once your soup has thickened, lower the heat and pour in the heavy cream. Give everything a good stir and taste—the richness should feel just right, with the cream taming and blending all the flavors. Season with an extra pinch of salt and pepper if needed, then ladle your Creamy Mushroom Soup into bowls and serve piping hot with crusty bread—pure comfort in a bowl!

How to Serve Creamy Mushroom Soup

Garnishes

For a restaurant-worthy finish, top each bowl with a swirl of cream, a sprinkle of fresh herbs like parsley or chives, and a dusting of black pepper. For extra crunch, toasted croutons or crispy shallots make for a delightful touch that contrasts beautifully with the velvety soup.

Side Dishes

A warm, crusty baguette or a chunky slice of sourdough is simply perfect for dunking into Creamy Mushroom Soup. If you’re turning this into a meal, serve it alongside a crisp green salad dressed with a zippy vinaigrette, or offer a plate of roasted vegetables to round things out.

Creative Ways to Present

Ladle soup into rustic mugs for a cozy snack, serve it in small cups as a sophisticated dinner party starter, or “dress it up” in a bread bowl for that extra wow factor. For a playful brunch, serve shots of Creamy Mushroom Soup as a savory amuse-bouche!

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Mushroom Soup cool to room temperature, then transfer it to an airtight container. It’ll keep beautifully in the refrigerator for up to four days—making it a great option for workweek lunches or last-minute dinners.

Freezing

If you want to make a batch (or two!) in advance, Creamy Mushroom Soup can be frozen for up to two months. Be sure to cool it completely and use freezer-safe containers. Keep in mind that soups with dairy may separate slightly—just give it a good stir after reheating and it’ll regain its silky texture.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If it seems a little thick, add a splash of broth or cream to loosen it up. For quick lunches, microwaving in short bursts (and stirring between each) works perfectly, too!

FAQs

Final Thoughts

If you’re looking for a soul-warming, crowd-pleasing dish, you truly can’t go wrong with Creamy Mushroom Soup. It’s simple to whip up, packed with flavor, and always welcomed with smiles at my table—I hope you’ll fall in love with it, too!

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