Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 16 oz fresh mushrooms (cremini or white button), sliced; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 2 tbsp butter; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

This creamy mushroom soup is a cozy, earthy bowl of comfort made with fresh mushrooms, aromatics, cream, and a touch of herbs. It’s rich, hearty, and perfect for cool evenings when I want something warm and satisfying.

Why You’ll Love This Recipe

I love how this soup brings out the deep, savory flavor of mushrooms while staying silky and comforting. It’s quick to prepare and feels like something out of a gourmet kitchen without needing fancy ingredients. Whether I serve it with crusty bread or as a starter for a dinner party, it always gets compliments. The creamy texture, paired with the earthy mushrooms, makes each spoonful a delight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mushrooms (like cremini or white button), sliced
Yellow onion, finely chopped
Garlic cloves, minced
Butter
All-purpose flour
Vegetable or chicken broth
Heavy cream
Salt and black pepper
Fresh parsley, chopped (for garnish)

Directions

I start by melting butter in a large pot over medium heat.
I sauté the onions until translucent, then add the garlic and sliced mushrooms, cooking them until tender and browned.
I stir in the flour and cook it for a minute to get rid of the raw taste.
Gradually, I whisk in the broth, making sure everything blends smoothly.
I let the soup simmer for about 10-15 minutes until it thickens slightly.
I reduce the heat and stir in the heavy cream, allowing the soup to heat through without boiling.
I finish with salt and pepper to taste, and garnish with freshly chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I have it on the table in roughly 35 minutes total.

Variations

When I feel like switching things up, I sometimes add a splash of white wine for depth or stir in a handful of spinach at the end for some greens. I’ve also used a mix of mushrooms like shiitake and portobello for a more robust flavor. For a dairy-free version, I’ve had great results using coconut milk instead of cream.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over low heat to keep the cream from separating. If it’s too thick, I just add a splash of broth or water. It can be frozen, but I prefer enjoying it fresh because cream-based soups sometimes change texture after thawing.

FAQs

Can I use milk instead of cream?

Yes, I sometimes use whole milk if I want a lighter soup, though it won’t be as rich and creamy.

Can I blend the soup for a smoother texture?

Absolutely. I sometimes blend half or all of the soup with an immersion blender to make it creamier while still keeping some texture.

What mushrooms are best for this soup?

I like using cremini or white button mushrooms, but a mix with shiitake or portobello adds great depth of flavor.

Can I make this soup vegan?

Yes, I substitute butter with olive oil and use plant-based milk or cream alternatives like coconut cream or oat milk.

What can I serve with this mushroom soup?

I often serve it with crusty bread, garlic toast, or even a grilled cheese sandwich for a hearty meal.

Conclusion

This creamy mushroom soup is one of those recipes I keep coming back to. It’s rich, flavorful, and easy enough for a weeknight meal but elegant enough to serve to guests. With just a few simple ingredients, I create a dish that’s full of comfort and warmth every single time.