Print

How to Make Creamy Mushroom Soup at Home

Print Recipe

This creamy mushroom soup is the perfect blend of earthy mushrooms, aromatic herbs, and rich cream, creating a comforting dish that’s as satisfying as it is simple. Ideal for chilly evenings, elegant dinners, or meal prepping, it’s packed with savory umami and a silky-smooth texture. Made with fresh ingredients and customizable to your preferences, it’s a versatile recipe that can be made vegan, gluten-free, or even keto with a few smart swaps.

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1½ pounds fresh mushrooms, sliced (cremini, button, or a mix)
  • 1 teaspoon thyme (fresh or dried)
  • Salt and pepper to taste
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 tablespoon soy sauce or Worcestershire sauce (optional, for umami boost)
  • Fresh parsley for garnish (optional)

Instructions

  • In a large pot, heat olive oil or butter over medium heat. Add diced onion and cook for 4–5 minutes until translucent.
  • Stir in the garlic and cook for another minute until fragrant.
  • Add the sliced mushrooms and thyme. Cook for 10–12 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  • Season with salt, pepper, and optional soy sauce or Worcestershire sauce.
  • Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. (Skip this step if you prefer a thinner soup.)
  • Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes.
  • Use an immersion blender to partially blend the soup for a thicker texture, or leave it chunky if preferred.
  • Stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning as needed.
  • Serve hot, garnished with fresh parsley if desired.

Notes

  • For deeper flavor, use a combination of mushrooms like cremini, shiitake, and button.

  • To make it vegan, substitute butter with olive oil and heavy cream with coconut or cashew cream.

  • Blending just half the soup gives it a rich texture while maintaining some chunkiness.

  • Add soy sauce or Worcestershire sauce in small amounts for an umami boost.

  • Garnish with fresh herbs or truffle oil for a gourmet finish.

  • Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Find it online: https://thetastyyfork.com/how-to-make-creamy-mushroom-soup-at-home/