Discover the ultimate comfort in a bowl with this easy and creamy mushroom soup recipe! It features rich, earthy flavors and a wonderfully smooth texture that feels incredibly satisfying. You can easily adapt this versatile soup for a dairy or dairy-free version, depending on your preference. Get ready to enjoy a quick prep and cook time, making this homemade mushroom soup perfect for any day. This guide covers everything from ingredients to serving tips.
Why You’ll Love This Mushroom Soup
This delightful mushroom soup will quickly become a favorite in your kitchen. Here’s why it stands out as a go-to recipe:
- Deep, Umami-Rich Mushroom Flavor: Each spoonful bursts with the earthy goodness of fresh mushrooms. Understanding the compounds responsible for the unique taste reveals why mushrooms contribute such a satisfying depth to dishes. Research has explored the science behind umami in edible mushrooms.
- Velvety Texture: It boasts a satisfyingly creamy consistency that truly melts in your mouth.
- Simple, Wholesome Ingredients: You only need readily available, fresh components to create this fantastic soup.
- Quick to Prepare: Ideal for busy weeknights, this hearty mushroom creation comes together in under an hour.
- Adaptable for Dietary Needs: Easily adjust it to be dairy-free, vegan, or gluten-free, catering to various preferences.
- Perfect Cozy Meal: Enjoy this soup on its own or as a comforting starter for any occasion.
Ingredients for Mushroom Soup
Crafting this delectable mushroom soup starts with fresh, quality ingredients that build layers of flavor. Each component plays a crucial role in achieving that rich, creamy texture and deep, earthy taste.
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ½ cup heavy cream or creme fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
Notes & Substitutions
Enhance your mushroom soup with these helpful tips and easy ingredient swaps.
- Dairy-Free Option: For a completely dairy-free version, simply use all olive oil instead of butter and substitute heavy cream with a plant-based alternative like full-fat coconut milk or cashew cream.
- Mushroom Varieties: Experiment with different types of mushrooms beyond button and cremini. Shiitake, oyster, or even dried porcini mushrooms (rehydrated) can add extra depth and complexity.
- Wine Alternative: If you prefer not to use dry white wine, a dry sherry or an equal amount of vegetable broth with a splash of apple cider vinegar can be a good substitute.
- Cheesiness: For a hint of savory, cheesy flavor without dairy, stir in a tablespoon or two of nutritional yeast during the final simmering stage.
- Thickening: If you desire an even thicker soup, you can create a slurry with 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of cold water. Stir it into the simmering soup at the end and cook for a few minutes until it thickens.
Equipment You’ll Need
Gathering your tools before you start cooking makes the process smooth and enjoyable. You won’t need anything fancy for this creamy mushroom soup.
- Large pot or Dutch oven: Essential for sautéing and simmering your soup ingredients.
- Blender (immersion or countertop): To achieve that wonderfully smooth and creamy texture.
- Sharp knife: For efficiently slicing your mushrooms and chopping the onion.
- Cutting board: A stable surface for all your prep work.
- Measuring cups and spoons: To ensure precise ingredient measurements for perfect flavor balance.
How to Make Mushroom Soup (Step-by-Step)
Making this flavorful mushroom soup is a straightforward process, perfect for beginners and busy cooks alike. Follow these simple steps to create a wonderfully rich and creamy dish from scratch. You’ll be amazed at how easily this delicious soup comes together with minimal fuss.
- Step 1: Sauté the Aromatics and First Batch of Mushrooms. Begin by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped yellow onion along with the sea salt and several grinds of black pepper. Cook for about 2 minutes, stirring occasionally, until the onion softens slightly. Now, add half of your sliced mushrooms to the pot. Cook these, stirring periodically, for about 5 minutes until they have softened and released some of their moisture.
- Step 2: Add Remaining Mushrooms and Brown Thoroughly. Incorporate the rest of the sliced mushrooms into the pot. Continue to cook, stirring occasionally, for another 5 minutes. This step allows all the mushrooms to cook down, deepen in flavor, and develop a nice golden-brown color, which is key for a rich mushroom soup.
- Step 3: Stir in Garlic and Deglaze with Wine. Add the grated garlic cloves to the pot and cook for just 30 seconds until fragrant, being careful not to burn it. Next, pour in the dry white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This action, called deglazing, adds incredible depth of flavor to your soup.
- Step 4: Simmer the Soup Base. Introduce the vegetable broth, tamari (or soy sauce), and fresh thyme leaves to the pot. Stir everything well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes. This simmering time allows all the flavors to meld beautifully.
- Step 5: Blend for Creaminess. Carefully remove the pot from the heat and let the soup cool for a few minutes. Transfer about two-thirds of the soup to a blender. Blend until it reaches a smooth and creamy consistency. If using an immersion blender, simply blend directly in the pot, again processing about two-thirds of the soup.
- Step 6: Combine Blended and Chunky Portions. Pour the smooth, blended soup back into the pot with the remaining chunky portion. Stir everything together. This combination provides a delightful texture with both creamy richness and tender mushroom pieces, making for a truly satisfying homemade mushroom soup.
- Step 7: Stir in Cream and Heat Through. If you’re using heavy cream or creme fraîche, stir it into the soup now. Continue to cook for another 2 minutes over low heat, stirring gently, until the soup is warmed through and any raw cream taste has cooked off. This step adds an extra layer of richness to your creamy mushroom soup.
- Step 8: Season, Garnish, and Serve. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. Ladle the hot mushroom soup into bowls. For a beautiful finish, top with a drizzle of extra olive oil or cream, a sprinkle of fresh chopped parsley, and a few fresh thyme leaves. Serve immediately and enjoy!
Pro Tips for the Best Mushroom Soup
Achieving restaurant-quality mushroom soup at home is easier than you think with these simple pro tips.
- Don’t Overcrowd Mushrooms: Cook your mushrooms in batches if your pot isn’t large enough. Overcrowding steams them instead of browning, preventing that deep, rich umami flavor.
- Deglaze for Flavor: Always scrape the bottom of the pot after adding wine or broth. Those browned bits stuck to the bottom are packed with concentrated flavor.
- Taste and Adjust Seasoning: Seasoning is key! Taste your soup frequently throughout the cooking process and adjust salt, pepper, or tamari as needed.
- Blend Partially: Blending only a portion of the soup creates a lovely contrast between creamy texture and tender mushroom pieces. This makes for a more interesting and satisfying eating experience.
- Use Fresh, Quality Herbs: Fresh thyme and parsley make a noticeable difference in flavor and aroma compared to dried herbs.
- Adjust Liquid for Thickness: If you prefer a thinner soup, add a little more vegetable broth. For a thicker consistency, simmer the soup uncovered for a few extra minutes to reduce.
Serving Suggestions, Storage, & Variations
This versatile mushroom soup is a fantastic meal on its own, but it also pairs wonderfully with various sides and can be easily adapted to your taste.
Serving Ideas
- Crusty Bread: A warm, crusty baguette or sourdough is perfect for dipping and soaking up every last bit of the savory mushroom broth.
- Garlic Toast: A simple side of garlic toast complements the rich flavors beautifully.
- Side Salad: A light, fresh green salad with a vinaigrette offers a refreshing contrast.
- Grilled Cheese: A classic pairing that makes for a comforting and satisfying meal.
Garnish Options
- Fresh herbs like chopped parsley or extra thyme leaves.
- A delicate drizzle of heavy cream, creme fraîche, or a swirl of high-quality olive oil.
- Crispy croutons for added texture.
Storage & Freezing
- Refrigerate: Store leftover mushroom soup in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This soup freezes well! Transfer cooled soup to freezer-safe containers or bags and freeze for up to 3 months. For best texture, it’s recommended to freeze the dairy-free version, as cream can sometimes separate upon thawing.
- Reheat: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions. If it’s too thick, add a splash of broth or water.
Variations
- Vegan/Dairy-Free: As noted, substitute butter with olive oil and heavy cream with full-fat coconut milk, cashew cream, or another plant-based milk for a delicious vegan mushroom soup.
- Herb Twist: Experiment with other fresh herbs like rosemary or sage for a different aromatic profile. Fresh chives also make a lovely garnish.
- Hearty Add-ins: Boost the heartiness by stirring in roasted vegetables, cooked wild rice, or farro during the last few minutes of simmering.
- Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes along with the garlic for a warming spice.
Mushroom Soup Nutrition
This homemade mushroom soup is not only delicious but also offers several nutritional benefits, making it a wholesome choice for any meal.
- Rich in Vitamins and Minerals: Mushrooms are packed with essential nutrients like B vitamins (riboflavin, niacin, pantothenic acid) and selenium. Research has shown that adding mushrooms to dietary patterns can significantly enhance micronutrient intake. You can find more details on the nutritional impact of mushrooms on dietary patterns.
- Low in Calories and Fat: It’s a relatively low-calorie and low-fat option, especially when prepared without added cream.
- Good Source of Dietary Fiber: Mushrooms contribute dietary fiber, which aids digestion and promotes fullness.
- Excellent Source of Antioxidants: Mushrooms contain powerful antioxidants that help protect your body’s cells.
- Gluten-Free Friendly: Made with naturally gluten-free ingredients, this creamy mushroom soup is suitable for gluten-free diets.
Nutrition (per serving, estimates based on provided ingredients):
- Calories: 130
- Fat: 11g (14% Daily Value)
- Saturated Fat: 7g (44% Daily Value)
- Cholesterol: 31mg (10% Daily Value)
- Sodium: 396mg (17% Daily Value)
- Carbohydrates: 7g (2% Daily Value)
- Fiber: 1g (4% Daily Value)
- Sugar: 2g
- Protein: 5g (10% Daily Value)
Mushroom Soup FAQs
Get answers to common questions about making this delightful mushroom soup.
- What kind of mushrooms are best for this soup? White button and cremini mushrooms provide a great base flavor, but you can also incorporate shiitake or oyster mushrooms for added complexity.
- Can I make this soup vegan? Absolutely! Simply use olive oil instead of butter and substitute heavy cream with a plant-based alternative like full-fat coconut milk or cashew cream for a delicious vegan mushroom soup.
- How can I make the soup thicker? To thicken the soup further, you can blend a larger portion of it, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup until it reaches your desired consistency.
- Can I freeze this mushroom soup? Yes, it freezes very well! Store it in an airtight container for up to 3 months. Note that dairy-based soups can sometimes separate when thawed, so freezing the dairy-free version often yields better results.
- How long does homemade mushroom soup last? When stored properly in an airtight container in the refrigerator, homemade mushroom soup will stay fresh for 3-4 days.
- Do I need to wash mushrooms before cooking? Generally, it’s best to wipe mushrooms clean with a damp cloth or soft brush to remove dirt. Avoid rinsing them under water, as they can absorb too much liquid and become soggy.
Conclusion
This easy and creamy mushroom soup offers a wonderfully comforting and flavorful experience that’s simple to achieve at home. Its rich, earthy taste and velvety texture make it a truly satisfying meal for any occasion, especially on a chilly day. With our step-by-step guide and adaptable tips, you can confidently create a delicious homemade soup that suits your preferences and dietary needs. We encourage you to try this recipe soon and enjoy the delightful flavors. Share your comments, favorite tips, or photos with us—we love hearing how your creamy mushroom soup turns out!
Easy & Creamy Mushroom Soup Recipe
A comforting and savory mushroom soup that's easy to make and features a rich, creamy texture. Perfect for a cozy meal.
Ingredients
Equipment
Method
Cooking Steps
- Heat oil and butter in a pot. Sauté onion with salt and pepper. Add mushrooms in two batches, cooking each until softened.
- Stir in garlic, wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Let the soup cool slightly, then blend two-thirds of it until smooth.
- Return blended soup to the pot. Optionally, stir in cream and cook for 2 minutes, then season to taste.
- Ladle soup into bowls and garnish with olive oil/cream, fresh parsley, and thyme.
Notes
For an even richer flavor, use a mix of wild mushrooms. The soup can be made ahead and reheated.