There are few comfort foods as universally beloved as a rich, aromatic bowl of mushroom soup. This homemade creamy mushroom soup recipe elevates the humble cremini mushroom into a luxurious, restaurant-quality dish right in your own kitchen. Forget the canned stuff; we are building deep, earthy flavors from scratch using simple, wholesome ingredients.
This guide will walk you through every step to achieve a velvety texture and robust taste that warms you from the inside out. If you are looking to master a foundational dish, this is the one. It is perfect for chilly evenings, elegant dinner parties, or simply when you crave something soul-satisfying. As part of a rotation of comforting Creamy Soup Recipes, this version stands out for its simplicity and depth of flavor.
Table of Contents
Why You’ll Love This Creamy Mushroom Soup
You will absolutely love this creamy mushroom soup because it strikes the perfect balance between rustic comfort and refined elegance. The recipe uses cremini mushrooms, which offer a deeper, earthier flavor than standard white button mushrooms, creating a complex taste profile that feels incredibly indulgent. It is also remarkably quick and straightforward, requiring only about 40 minutes of active time from start to finish. This soup is highly adaptable; it can serve as a light main course paired with crusty bread or as an impressive starter for a larger meal. Best of all, by making it at home, you control every ingredient, ensuring a natural, wholesome dish free from the preservatives found in store-bought versions.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour
- 2 cups vegetable broth
- 1/4 cup heavy cream
Equipment
- Large Stockpot
- Chef’s Knife
- Cutting Board
- Wooden Spoon
- Ladle
- Blender or Immersion Blender
- Measuring Cups
Step by Step Instructions
Step 1: Prep Your Vegetables
Begin by prepping all your aromatic vegetables to ensure a smooth cooking process. Using your chef’s knife and cutting board, finely chop the onion and mince the two cloves of garlic. For the mushrooms, wipe them clean with a damp paper towel to remove any dirt, then slice them into even, 1/4-inch thick pieces. Uniform slices will help them cook evenly and release their moisture at the same rate, which is crucial for achieving a good browning. Having everything ready (a practice known as ‘mise en place’) makes the actual cooking step fast and stress-free, allowing you to focus on building the flavor base of your mushroom soup.
Step 2: Sauté the Aromatics
Place your large stockpot over medium heat and add the butter and olive oil. The combination gives you the rich flavor of butter with the higher smoke point of olive oil, preventing burning. Once the butter has melted and begins to foam, add the chopped onion. Sauté for about 4-5 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft, translucent, and fragrant. Next, add the minced garlic and cook for just another minute until you can smell its aroma. Be careful not to burn the garlic, as it can turn bitter and ruin the delicate balance of your creamy mushroom soup.
Step 3: Brown the Mushrooms
Turn the heat up slightly to medium-high and add all the sliced cremini mushrooms to the pot, along with the salt and black pepper. It might look like a lot of mushrooms at first, but they will shrink down significantly as they release their liquid. The key to a deeply flavorful soup is to let the mushrooms brown properly. Cook them for 8-10 minutes, stirring only occasionally, allowing them to release their water and then reabsorb it to develop a golden-brown crust. This caramelization is what provides the soup with its signature umami-rich taste.
Step 4: Thicken the Base
Once the mushrooms are beautifully browned, sprinkle the all-purpose flour over them. Stir continuously for about one minute. This step cooks out the raw flour taste and creates a thickening agent called a roux with the fats in the pot. After the flour is incorporated, slowly pour in the vegetable broth, stirring constantly to prevent any lumps from forming. Scrape the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. You will notice the soup start to thicken into a rich, gravy-like consistency.
Step 5: Blend and Finish
Remove the pot from the heat. For the ultimate creamy texture, carefully transfer the soup to a blender in batches (do not fill more than halfway and hold the lid down with a towel) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Once blended, return the soup to low heat and stir in the heavy cream. Allow it to gently warm through for 2-3 minutes, but do not let it boil, as this can cause the cream to separate. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh herbs or a drizzle of extra cream.
Tips
- For a deeper, more robust flavor, use a mix of wild mushrooms like shiitake or oyster along with the cremini.
- To make this creamy mushroom soup recipe vegan, swap the butter for more olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.
- Don’t overcrowd the pan when browning the mushrooms; if needed, brown them in two batches to ensure they sear rather than steam.
- According to USDA mushroom nutrition data, mushrooms are a great source of B vitamins and selenium.
- If you prefer a chunkier texture, you can use an immersion blender to only partially blend the soup, leaving some whole mushroom pieces.
- This soup freezes well without the cream; add the fresh cream only upon reheating for the best texture.
FAQs
Can I make this creamy mushroom soup recipe ahead of time?
Yes, this soup reheats beautifully. Prepare the soup up to the point before adding the cream. Let it cool, then store it in an airtight container in the fridge for up to 4 days. When ready to serve, gently reheat it on the stove and stir in the fresh heavy cream at the end.
Can I use a different type of mushroom?
Absolutely. While cremini mushrooms provide a great earthy flavor, you can use white button mushrooms, portobellos (just remove the dark gills), or even a blend of wild mushrooms for a more complex flavor profile. The cooking time will remain roughly the same.
My soup is too thin, how can I thicken it?
If your mushroom soup isn’t as thick as you’d like, you can create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Whisk this into the simmering soup and cook for a couple of minutes until it thickens.
Is this mushroom soup gluten-free?
As written, the recipe contains all-purpose flour, which has gluten. To make it gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend or use a cornstarch slurry as a thickener instead.
Can I add other vegetables to the soup?
Certainly. Leeks or celery can be sautéed along with the onions for more aromatic depth. You could also add a peeled and diced potato along with the broth; just be sure to simmer until the potato is tender before blending.
Conclusion
This creamy mushroom soup recipe is more than just a meal; it is a testament to how simple ingredients can be transformed into something truly special. By following these steps, you can consistently create a rich, velvety soup that will impress your family and friends. The deep, earthy flavor of freshly browned mushrooms combined with the luxurious finish of cream is a timeless combination. We encourage you to try this recipe and make it your own. For more inspiration and comfort in a bowl, be sure to explore our full collection of Creamy Soup Recipes. Happy cooking!
