Creamy Mushroom Soup
This Creamy Mushroom Soup is rich, savory, and full of deep mushroom flavor—never bland or overly heavy. By browning the mushrooms properly and using just enough cream, this cozy soup delivers a smooth, balanced texture that’s perfect for weeknights, leftovers, or elegant starters.
Ingredients
- Main Ingredients
- 1½ pounds mushrooms cremini, white, or a mix, sliced evenly
- 1 medium onion finely chopped
- Seasonings Sauces, or Flavor Base
- 2 tablespoons butter or olive oil
- 3 cloves garlic minced
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Optional: 1 teaspoon soy sauce or Worcestershire sauce
- Pantry Staples
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- ½ cup milk half-and-half, or cream
Instructions
- Clean mushrooms with a damp towel and slice evenly.
- Melt butter or heat olive oil in a large pot over medium heat.
- Add mushrooms in a single layer and cook 8–10 minutes, stirring occasionally, until browned and their moisture has evaporated.
- Add onion and cook 4–5 minutes, until soft.
- Stir in garlic and thyme; cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and cook 1 minute, stirring constantly.
- Slowly add broth, stirring until smooth.
- Bring to a gentle simmer and cook 10–15 minutes.
- Blend part or all of the soup to desired texture.
- Stir in milk or cream and optional soy sauce/Worcestershire. Warm gently.
- Taste and adjust seasoning. Rest 5 minutes before serving.
Notes
- Browning the mushrooms fully is key to deep flavor.
- Avoid high heat after adding cream to prevent separation.
- For freezing, add cream after reheating for best texture.