How to Make Creamy Mushroom Soup – Easy Recipe

Creamy mushroom soup is one of those dishes that seems like it should be complicated. But honestly making it at home is stupid easy. Easier than most people think.

The thing is most mushroom soups people have are either the canned sad version or the restaurant version that’s basically just cream with mushroom flavor somewhere in there. But when you actually make it from scratch with proper mushrooms and technique, it’s completely different.

This is actual mushroom soup. Earthy. Rich. Creamy. Real mushroom flavor coming through. Not some sad approximation.

Here’s what’s wild though. It takes like 30 to 40 minutes total. You throw mushrooms in a pot. You cook them properly. You add cream and broth. Done. A few steps and you’ve got something that tastes like you spent hours on it.

Other Soup Recipes That Use Similar Technique

Before we get into mushroom specifically, there’s a bunch of soups that use similar technique.

Broccoli soup which is basically the same structure but different vegetable.

Butternut squash soup which is seasonal and delicious.

Cauliflower soup which is creamy without being heavy.

Tomato soup which is classic and works great with grilled cheese.

Chicken and vegetable soup which is heartier.

French onion soup which is more involved but same concept.

Creamy vegetable soups in general. Once you learn the technique with mushrooms you can apply it to basically any vegetable.

But mushroom is probably the best one to start with because mushrooms develop flavor really well. They’re forgiving. The earthiness works with cream and broth.

What Makes Creamy Mushroom Soup Actually Good

Okay so here’s what separates good mushroom soup from mediocre stuff.

The mushrooms matter. Quality mushrooms. Fresh mushrooms. If you use old mushrooms or the slimy prepackaged ones, everything else falls apart. Good mushrooms have flavor and texture. Cremini, portobello, shiitake. Mix them up.

The cooking technique matters. Mushrooms need heat to develop flavor. You can’t just boil them. You need to sauté them properly. Get them golden. Let them release their liquid and reabsorb it. That’s where the flavor comes from.

The aromatics matter. Garlic, onion, maybe thyme. These build flavor. They’re not optional.

The broth matters. Good broth or stock as your base. Mushroom broth is ideal but vegetable or chicken works. Bouillon is sad. Real broth matters.

The cream matters. Heavy cream. Not half-and-half. Not milk. Heavy cream. That’s what creates the richness.

The balance matters. Enough cream to make it creamy but not so much it overwhelms the mushroom flavor. Enough broth to give it body but not so much it’s just mushroom-flavored water.

These things together create actual good mushroom soup. Get them right and everything works.

What You Actually Need

The Mushroom Situation

About 600 to 700 grams of mushrooms. Mix them up. Cremini, portobello, shiitake. Or just use what you can find. The mix is better for flavor but any mushrooms work. Slice them not too thin, not too thick.

Aromatics

One medium onion, diced. Three to four cloves of garlic, minced. These build your base flavor.

Broth And Cream

One liter of mushroom or vegetable broth. Or chicken broth works. About 300 milliliters of heavy cream. This creates the creamy richness.

Fats And Seasonings

Three tablespoons of butter for cooking. One tablespoon of olive oil. Salt and pepper. Optional thyme, bay leaf, or fresh parsley. Maybe a splash of dry sherry or white wine if you want.

Optional But Nice

Garlic powder, paprika, or fresh herbs for finishing. Crème fraîche if you want to be fancy. Some people add a splash of lemon juice at the end.

That’s the whole ingredient list.

Actually Making Mushroom Soup

Step 1: Prep Your Mushrooms Properly

This matters more than people realize. Slice your mushrooms. Not paper thin because they’ll dissolve. Not thick chunks because they won’t cook right. Medium slices work.

Have your onion diced. Have your garlic minced. Have everything ready before you start cooking because it goes fast once you begin.

Step 2: Cook The Mushrooms To Release Their Flavor

Heat your three tablespoons of butter and one tablespoon of oil in a large pot over medium-high heat. Once hot and foamy, add your mushroom slices.

Here’s the key thing. Don’t stir constantly. Let them sit. They need to develop color and release their flavor. Stirring constantly prevents that. Let them cook undisturbed for like three to four minutes.

Then stir and cook for another three to four minutes. The mushrooms should release liquid and then reabsorb it. They should go from wet to golden. That’s the point.

Season with salt and pepper as they cook.

This whole mushroom cooking step should take about eight to ten minutes total.

Step 3: Add Your Aromatics

Once mushrooms are golden, add your diced onion and minced garlic. Cook for about two to three minutes until the onion softens and the garlic smells good.

You’re building flavor here. These aromatics add depth to the soup.

Step 4: Add Your Broth

Pour in your one liter of broth. Stir to combine. Bring it to a simmer. Not a rolling boil. A gentle simmer.

Let it simmer for about ten minutes. This allows the flavors to come together and the mushrooms to fully soften.

Actually wait. You might want to add the bay leaf or thyme now if using them. Simmer with them so they infuse into everything.

Step 5: Blend It Until Creamy

This is where people get confused. You have options.

You can use an immersion blender right in the pot. Blend until it’s creamy. Some people like it totally smooth. Some people like it slightly chunky. Blend to your preference.

Or you can carefully transfer portions to a regular blender and blend, then return to the pot. This works but is more annoying.

Or you can skip blending entirely and just have chunky mushroom soup. That’s fine too. It’s still good.

The immersion blender is easiest.

Step 6: Add Your Cream

Once it’s blended to your liking, lower the heat to medium-low or low. This is important. High heat can break cream or make it separate.

Add your 300 milliliters of heavy cream. Stir gently. Let it heat through. About two to three minutes.

Taste it. Does it need more salt? More pepper? More mushroom flavor? You can add more broth if it’s too creamy. You can simmer longer if you want it thicker.

Make it taste how you want it to taste.

Step 7: Finish It Off

Optional but nice. Splash of lemon juice brightens things up. Crème fraîche on top adds richness and tang. Fresh parsley or chives adds freshness. Maybe a tiny pinch of paprika for color.

Serve hot.

Why This Technique Actually Works

The key is sautéing mushrooms properly. Raw mushrooms won’t taste like much. Boiled mushrooms are sad. But sautéed mushrooms that develop color and release and reabsorb their liquid? That’s where mushroom flavor comes from.

The aromatics build a flavor base. Broth adds body and more flavor. Cream adds richness.

Blending creates that creamy texture without needing tons of cream. You’re using the mushrooms themselves to thicken things. That’s why the technique works.

The low heat with cream prevents it from breaking. High heat can separate cream or make it weird. Gentle heat keeps it smooth.

These things working together is what creates actual creamy mushroom soup.

How to Make Creamy Mushroom Soup – Easy Recipe

Learn how to make rich, creamy mushroom soup from scratch. Step-by-step guide with tips, storage advice, and why homemade beats canned soup.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup, starter

Cuisine european, french inspired

Servings 4 as main, 6 as starter

Calories 280 kcal

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Immersion blender or regular blender
• Paper towels
• Measuring cups and spoons
• Ladle (for serving)
• Bowls for serving

Ingredients

  

For The Soup:

• 600-700 g fresh mushrooms cremini, portobello, shiitake mix, sliced
• 1 medium onion diced
• 3-4 cloves fresh garlic minced
• 1 liter mushroom or vegetable broth
• 300 ml heavy cream
• 3 tbsp butter
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 bay leaf optional
• ½ tsp dried thyme optional

Optional Finishing:

• Fresh parsley or chives chopped
• Crème fraîche
• Squeeze of fresh lemon juice
• Paprika for color

INSTRUCTIONS

1. Clean And Slice Your Mushrooms:

• Wipe mushrooms with damp paper towels to clean. Don’t wash them or they absorb water. Slice into medium-thickness pieces. Not paper thin, not thick chunks. Medium works best. Have onion diced and garlic minced. Prep is key because cooking goes fast.

2. Heat Your Cooking Fat:

• Add 3 tablespoons of butter and 1 tablespoon of olive oil to a large pot over medium-high heat. Once the mixture is foamy and hot, add your sliced mushrooms all at once.

3. Sauté Mushrooms To Develop Flavor:

• Let mushrooms sit undisturbed for 3 to 4 minutes. You want them to develop color and release their flavor. Don’t stir constantly. After 3 to 4 minutes, stir and cook for another 3 to 4 minutes. Total mushroom cooking time should be about 8 to 10 minutes. They should go from wet to golden. Season with salt and pepper as they cook.

4. Add Aromatics:

• Once mushrooms are golden, add diced onion and minced garlic. Cook for 2 to 3 minutes until onion softens and garlic becomes fragrant. You’re building a flavor base here.

5. Add Your Broth:

• Pour in 1 liter of mushroom or vegetable broth. Stir to combine everything together. Add bay leaf and/or thyme if using. Bring to a gentle simmer. Not a rolling boil. A gentle simmer. Let it simmer for about 10 minutes so flavors come together and mushrooms fully soften.

6. Blend The Soup:

• Using an immersion blender, blend the soup until creamy. Some people like it completely smooth. Some people like it slightly chunky with mushroom pieces. Blend to your preference. If you don’t have an immersion blender, carefully transfer portions to a regular blender, blend, and return to pot. Or skip blending entirely for chunky soup.

7. Add The Cream Gently:

• Reduce heat to medium-low or low. This is important because high heat can break cream. Add 300ml of heavy cream. Stir gently. Let it heat through for 2 to 3 minutes. The cream should warm and incorporate into the soup creating that creamy texture.

8. Taste And Adjust:

• Taste the soup. Does it need more salt? More pepper? More flavor? You can add more broth if it’s too creamy. You can simmer longer if you want it thicker. Make it taste exactly how you want it.

9. Add Optional Finishing Touches:

• If using, add a squeeze of fresh lemon juice for brightness. Top individual servings with fresh parsley or chives. Maybe a dollop of crème fraîche or paprika. These aren’t necessary but they’re nice.

10. Serve Immediately:

• Ladle into bowls and serve hot. Garnish as desired. Enjoy.

Notes

Storage:

• Refrigerator: 3-4 days in airtight container
• Freezer: 2-3 months in freezer-safe containers
• Thaw overnight in fridge before reheating
• Reheat on stovetop over medium heat, stirring occasionally
• Add more broth if thickened after sitting

Nutritional Information (Per Serving – approximate, 4 servings):

• Calories: 280-320
• Protein: 6-8g
• Fat: 22-25g (mostly from cream and butter)
• Carbs: 12-15g
• Fiber: 2-3g

Note: Calories vary based on mushroom type and amount of cream used. Vegetable content increases fiber slightly.

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Wait Actually Different Mushroom Types Matter

So cremini mushrooms are earthy and classic. Portobellos are meatier and deeper flavor. Shiitake are umami-forward. Button mushrooms are mild.

Mixing them gives you more complexity. But you don’t have to. Use what you can find. One type works. Mix works better.

Avoid the super slimy prepackaged ones that have been sitting. Fresh mushrooms are better.

Also I realize I haven’t mentioned this but clean your mushrooms with a damp paper towel instead of washing them. Mushrooms absorb water like crazy and that makes them watery when cooked. A quick wipe is all you need.

Other Creamy Soups You Can Try

Make it creamy tomato by swapping mushrooms for tomatoes and adding a splash of balsamic.

Make it broccoli by using broccoli instead of mushrooms. Same technique.

Make it cauliflower which is creamy and mild.

Make it mixed vegetable by combining mushrooms with other vegetables.

Make it with roasted garlic for more depth.

Add crispy bacon for smokiness.

Add spinach at the end for color and nutrition.

The base technique is solid enough that swaps work.

Pro Tips That Actually Matter

Use fresh mushrooms, not old ones. Old mushrooms are slimy and sad. Fresh ones have texture and flavor.

Clean with a damp paper towel, don’t wash. Mushrooms absorb water. You don’t want them waterlogged.

Let mushrooms develop color. Don’t stir constantly. Let them brown. That’s where flavor comes from.

Medium-high heat for sautéing. You need heat to develop flavor. Medium heat isn’t hot enough.

Add aromatics after mushrooms. They cook faster so you don’t add them too early.

Use good broth, not bouillon. Bouillon is sad. Real broth matters.

Don’t skip the cream. It’s what makes it creamy. You need it.

Use heavy cream, not light cream. Heavy cream creates richness. Light cream is watery.

Low heat with the cream. Protect the cream. Don’t let it break.

Blend to your preference. Smooth or chunky. Both work. Do what you like.

Taste and adjust at the end. The soup might need more salt, more pepper, more flavor. Fix it before serving.

Fresh herbs at the end. Parsley or chives add freshness and color.

Storage – Because You’ll Have Leftovers

Right After Making

Eat it hot. Fresh mushroom soup is best hot.

Refrigerator

Soup keeps in an airtight container for about three to four days. The mushrooms get softer over time but the soup stays good.

It might thicken as it sits because the mushrooms continue releasing liquid. Just add more broth when you reheat if you want it thinner.

Freezer

Mushroom soup freezes really well for up to two to three months. Pour into freezer bags or containers. Label with the date.

Thaw overnight in the fridge before reheating. Or reheat from frozen on the stove, just takes longer.

The texture might be slightly different after freezing but it’s still tasty.

Reheating

Best method is stovetop over medium heat. Stir occasionally. Add a splash of broth if needed.

Microwave works but be careful. Stir every 30 seconds so it heats evenly.

Don’t use high heat when reheating cream soups or the cream might separate.

What To Do If It Thickens

Add more broth or even a splash of milk. Stir and heat through. Soup gets thicker as it sits so this is normal.

Why You’ll Actually Want To Make This

Tastes way better than canned. Canned soup is sad. This is actual soup.

You control the ingredients. You know what’s in it. No weird additives.

Faster than you think. 30 to 40 minutes start to finish.

Impressive but simple. Looks fancy but super straightforward.

Budget friendly. Mushrooms, broth, cream. Not expensive.

Freezes well. Make a batch and freeze portions.

Great for meal prep. Have soup ready for lunches.

Comforting. Creamy warm soup is comfort food.

Teaches technique. You learn how to sauté vegetables, build flavor, make creamy soups.

The Thing About Mushroom Soup

It’s simple food made well. Not complicated. Just proper technique with decent ingredients.

Once you make it once you realize how unnecessary canned soup is. You make something better in not much more time.

Then you start experimenting. Different mushroom varieties. Different aromatics. Different finishing touches. The base is solid enough that variations work.

This is food that matters because it’s real. Not processed food. Real food you made.