There’s something incredibly comforting about a warm bowl of creamy mushroom soup on a chilly evening. The rich, earthy aroma wafting from the pot invites you to take a moment to savor the simple joys of home cooking. I discovered this recipe one rainy afternoon, tucked away in an old family cookbook, and since then, it has become a beloved staple in my kitchen.
Unlike the generic offerings of fast food joints, this soup delights with its velvety texture and depth of flavor, ensuring that each spoonful is a delightful experience. From the sautéed onions and fragrant garlic to the luscious blend of mushrooms, every component is designed to enhance and celebrate the natural essence of mushrooms. Plus, with easy variations to accommodate dietary preferences—like vegan swaps or gluten-free options—you can truly make this recipe your own. Gather your ingredients and let’s create a dish that’s not only nourishing but also a feast for the senses!
Why is this Mushroom Soup a must-try?
Comforting warmth envelops you with every spoonful, making it the ultimate cold-weather dish. Versatile ingredients allow you to customize the recipe to suit your dietary needs, whether you prefer vegan or gluten-free options. Rich, earthy flavors emerge from fresh mushrooms and aromatic herbs, creating a sensory delight. Quick to prepare, this soup is perfect for busy weeknights or cozy weekend dinners. Crowd-pleaser appeal ensures it will be a hit at family gatherings, making it an effortless choice for entertaining. Enjoy a fulfilling and delicious experience with every bowl!
Mushroom Soup Ingredients
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For the Base
• Unsalted Butter – Adds richness and flavor; use olive oil for a vegan alternative.
• Onion – Essential for enhancing the flavor; can substitute with shallots for a milder taste.
• Garlic – Provides aromatic depth; if you’re in a pinch, use garlic powder (1/8 tsp for 2 cloves). -
For the Mushrooms
• White Mushrooms (400g / 14 oz) – The star of the dish, delivering the key flavor; swap with all cremini or portobello for a stronger taste.
• Swiss Brown/Cremini Mushrooms (200g / 7 oz) – Adds a deeper mushroom flavor; using only white mushrooms is perfectly fine if you prefer. -
For the Broth
• Vegetable Stock (3 1/4 cups) – The soup’s liquid base; homemade stock is encouraged for better flavor, or substitute with chicken stock.
• Salt (1/4 tsp) – Enhances overall seasoning; adjust to taste, especially if your stock is salted.
• Black Pepper (1/8 tsp) – Adds a hint of spice; freshly ground pepper is recommended for the best flavor. -
For Creaminess
• Creme Fraiche or Cream (3/4 cup) – Provides a luxurious, creamy texture; sour cream can work as a substitute, or use full-fat milk for a lighter option. -
For Garnishing
• Croutons – Offer a delightful crunch as a topping; optional but highly recommended for contrast.
• Extra Virgin Olive Oil or Cream – For drizzling to enhance your soup’s presentation and flavor profile.
• Fresh Herbs (Parsley, Chervil, Thyme) – Optional garnishes that add freshness and visual appeal. -
For Serving
• Bread – Perfect for dunking; choose crusty artisan bread or any variety you love.
How to Make Mushroom Soup
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Prep Mushrooms: Slice the white and cremini mushrooms into quarters, then dice into smaller pieces. This will ensure they cook evenly and absorb flavors beautifully.
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Sauté Onion and Garlic: In a large pot, melt the unsalted butter over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened and fragrant, but not browned.
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Cook Mushrooms: Add all the sliced mushrooms to the pot. Cook for 10 minutes, stirring frequently, until they release their moisture and soften, creating that rich mushroom aroma.
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Simmer Soup: Pour in the vegetable stock, then add the salt and black pepper. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 15 minutes, allowing the flavors to meld.
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Add Cream: Stir in the crème fraiche or cream and let it simmer for another 5 minutes. Watch for that beautiful, creamy consistency to form as it cooks.
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Blend Soup: Carefully transfer the soup to a blender in batches. Remove the lid cap and cover with a tea towel to prevent splatter. Blend until smooth and velvety, embodying the richness of mushrooms.
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Return to Heat: Pour the blended soup back into the pot. Simmer on low heat for a couple of minutes to warm through once again. Taste and adjust the seasoning if necessary.
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Serve: Ladle the soup into bowls, garnishing with croutons, a drizzle of extra virgin olive oil or cream, and fresh herbs. Don’t forget to serve with crusty bread for dunking!
Optional: Top with additional herbs for a burst of freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Mushroom Soup
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Blending Safety: Always allow the soup to cool slightly before blending to prevent splatters. Alternatively, use an immersion blender for ease and safety.
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Stock Quality Matters: A high-quality vegetable stock enhances flavor significantly. Homemade stock is preferable; if using store-bought, check for low sodium options.
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Avoid Overcrowding: When cooking mushrooms, ensure they have space in the pot. Overcrowding can cause them to sweat rather than brown, which affects the overall mushroom flavor.
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Final Seasoning: Always taste before serving. Adjust the seasoning with salt and pepper as needed, especially if you’ve added pre-salted stock.
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Creative Variations: Feel free to swap out cream for Greek yogurt or coconut milk for different flavor profiles. This allows for more experimentation while enjoying your mushroom soup!
Make Ahead Options
These Creamy Mushroom Soup preparations are perfect for busy weeknights! You can chop the onions and mushrooms up to 24 hours in advance and refrigerate them in an airtight container to maintain their freshness. Additionally, you can sauté the onions and garlic up to 3 days ahead; just reheat before adding the mushrooms to ensure they remain flavorful. For best results, store the blended soup separately after cooking and chill it; it can last in the refrigerator for 4 to 5 days. When ready to serve, simply reheat the soup gently on the stovetop, add the cream, and simmer until warmed through for a comforting meal that feels as good as freshly made!
What to Serve with Creamy Mushroom Soup?
Cozy up your dining experience with delightful pairings that bring out the best in this creamy delight!
- Crusty Artisan Bread: Perfect for dunking and adds an inviting crunch alongside the smooth soup.
- Grilled Cheese Sandwich: The melty, gooey cheese contrasts beautifully with the creamy soup, making it a classic combo.
- Fresh Green Salad: A light, zesty salad can uplift the richness of the soup, offering a refreshing crunch with every bite.
For a twist, consider a simple side of roasted vegetables. Their caramelized flavors beautifully complement the earthy mushrooms, adding layers of taste. You could serve with sparkling water, making it a refreshing meal, or even a glass of white wine for something extra special!
Don’t forget about dessert to round out the meal; a light fruit sorbet provides a refreshing finish after the richness of the soup. Each of these pairings ensures a satisfying and well-rounded dining experience, truly elevating your bowl of creamy mushroom soup!
Storage Tips for Mushroom Soup
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Fridge: Store your creamy mushroom soup in an airtight container in the refrigerator for up to 4-5 days. Ensure it’s completely cooled before sealing to maintain freshness.
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Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Remember to leave some space for expansion as it freezes.
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Reheating: When ready to enjoy, thaw frozen soup in the fridge overnight and reheat gently on the stovetop over low heat. Stir occasionally to avoid curdling the cream.
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Avoiding Separation: If the soup separates upon reheating, whisk it vigorously or use an immersion blender to bring back its creamy texture before serving.
Mushroom Soup Variations
Embrace the joy of creating your own twist on this comforting dish! With these easy modifications, you can tailor the flavors and textures to your liking.
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Vegan Option: Replace creme fraiche or cream with coconut milk or cashew cream for a rich, dairy-free alternative that retains creaminess.
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Gluten-Free Swap: Ensure your vegetable stock is gluten-free, or create your own using fresh vegetables to maintain savory depth without gluten.
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Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to introduce a warming heat that perfectly complements the earthiness of the mushrooms.
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Extra Umami: Incorporate a tablespoon of soy sauce or miso paste while simmering the soup for an added depth of flavor and richness.
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Herb-Infused: Toss in fresh thyme or rosemary during the simmering phase for an aromatic twist that brightens the overall taste profile of the soup.
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Creamy Texture: For an even richer soup, blend in a handful of soaked, raw cashews before serving—this creates an indulgent, creamy finish without dairy.
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Earthy Mushroom Medley: Experiment by mixing different mushroom varieties such as shiitake or oyster mushrooms alongside the whites and cremini for a more complex flavor.
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Cheesy Delight: Stir in a handful of nutritional yeast or a sprinkle of grated parmesan when adding the cream for a nutty, cheesy flavor that elevates the soup beautifully.
Creamy Mushroom Soup Recipe FAQs
How do I choose the right mushrooms for this soup?
Absolutely! For the best flavor, I recommend using a mix of white mushrooms and Swiss brown or cremini mushrooms. Fresh mushrooms should be firm with a clean surface. Avoid any that have dark spots all over, as this indicates spoilage. If you’re looking for a stronger taste, opt for portobello mushrooms.
What is the best way to store leftover mushroom soup?
Very! Store your creamy mushroom soup in an airtight container in the refrigerator for up to 4-5 days. Be sure to let it cool completely before sealing, as this helps maintain freshness and prevents unwanted condensation.
Can I freeze creamy mushroom soup?
Certainly! To freeze, pour the cooled soup into freezer-safe containers, allowing a little space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat gently on the stovetop.
What should I do if the soup is too thick after blending?
No worries at all! If your mushroom soup turns out too thick, simply stir in a little extra vegetable stock or water while reheating until you reach your desired consistency. This will help maintain the creamy texture without losing flavor.
Are there any dietary considerations I should be aware of?
Indeed! This recipe is easily adaptable for various dietary needs. To make it vegan, substitute the cream with full-fat coconut milk or cashew cream. Always check the stock for gluten-free options if needed. If you’re serving this soup to pets, keep in mind that garlic and onions can be harmful to dogs, so it’s best to avoid sharing it with them.
Creamy Mushroom Soup That Will Change Your Cold Days Forever
Ingredients
Equipment
Method
- Slice the white and cremini mushrooms into quarters, then dice them into smaller pieces.
- In a large pot, melt the unsalted butter over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened and fragrant.
- Add all the sliced mushrooms to the pot. Cook for 10 minutes, stirring frequently, until they release moisture and soften.
- Pour in the vegetable stock, then add the salt and black pepper. Bring to a boil, then reduce heat and let it simmer uncovered for about 15 minutes.
- Stir in the crème fraiche or cream and let it simmer for another 5 minutes.
- Carefully transfer the soup to a blender in batches and blend until smooth.
- Pour the blended soup back into the pot and simmer on low heat for a couple of minutes.
- Ladle the soup into bowls, garnishing with croutons, a drizzle of olive oil or cream, and fresh herbs.