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