There’s just something about a big, steaming bowl of homemade soup that feels like a warm hug on a chilly day, right? And when it comes to pure comfort food, my Creamy Mushroom Soup really takes the cake. I mean, it’s incredibly rich, super velvety, and honestly, surprisingly easy to whip up. This recipe actually started years ago when I was craving something hearty after a long day, and I just wanted it to taste *amazing* without a ton of fuss. Let me tell you, this creamy dream is pure magic from start to finish!
Why You’ll Love This Creamy Mushroom Soup
Seriously, this soup is a winner. Here’s why you’ll be making it over and over:
- So Easy! You only need about 45 minutes from start to finish.
- Incredibly Creamy: That velvety texture is just *chef’s kiss*.
- Deep Flavor: Browning the mushrooms really makes a difference!
- Super Versatile: Great as is, or you can jazz it up.
- Comfort Food Queen: Perfect for any day you need a little extra coziness.
- Uses Simple Ingredients: Nothing fancy or hard to find here.
Gather Your Ingredients for Creamy Mushroom Soup
Alright, let’s get this cozy soup going! You’ll need just a few simple things from your kitchen. Trust me, these humble ingredients come together to make something truly special:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced (or whatever mushrooms you love!)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley, plus a little extra for garnish
- Salt and freshly ground black pepper, to your taste
Step-by-Step Guide to Making Creamy Mushroom Soup
Alright, let’s get to it! Making this amazing soup is super straightforward, and I promise, the result is totally worth it.
- Sautéing Aromatics and Mushrooms
Sautéing Aromatics and Mushrooms
First things first, grab a nice big pot or Dutch oven. Melt your butter and olive oil together over medium heat. Once it’s shimmering, toss in that chopped onion. Let it cook until it’s nice and soft, usually about 5 minutes. Then, add the minced garlic – oh, that aroma! – and let it cook for just about a minute until it smells amazing. Now for the stars of the show: the mushrooms! Add your sliced mushrooms to the pot. Don’t crowd the pan, okay? If you have too many, brown them in batches. You want them to get nice and golden brown, which really brings out their earthy flavor. This usually takes about 8-10 minutes. It makes *all* the difference for your Creamy Mushroom Soup!
- Simmering the Base
Simmering the Base
Once your mushrooms are looking beautifully browned, pour in the chicken or vegetable broth. Give it a good stir, scraping up any little browned bits from the bottom of the pot – that’s pure flavor right there! Bring the whole mixture up to a nice simmer. Then, turn the heat down low, pop a lid on (or leave it slightly ajar), and let it gently bubble away for about 15 minutes. This is where all those yummy flavors really start to get to know each other and meld together, creating the perfect base for your Creamy Mushroom Soup.
- Adding Creaminess and Finishing Touches
Adding Creaminess and Finishing Touches
Now for the magic touch! Stir in the heavy cream and all that lovely fresh parsley. Gently heat everything through. It’s super important *not* to let it boil after you add the cream, as it can sometimes separate. Just a gentle simmer is perfect. Finally, give it a taste and season with salt and pepper until it’s just right for you. This last step really seals the deal, making it the most perfect, comforting Creamy Mushroom Soup you’ve ever had!
Oh, and if you loved learning how to make this creamy delight, you should definitely check out my Creamy Tomato Basil Soup recipe too – it’s another easy winner!
Tips for the Best Creamy Mushroom Soup
You know, making soup is supposed to be fun, not stressful! So here are a few little tricks I’ve picked up that really make this Creamy Mushroom Soup sing. First off, don’t be shy with the mushrooms! Using a mix of your favorites, maybe some cremini and some shiitake, adds such wonderful depth. And remember how we browned them? Don’t rush that step; that’s where all the deep, earthy flavor comes from.
If you’re craving an extra-smooth soup, don’t be afraid to give it a whirl with an immersion blender right after you add the cream. Just pulse it a few times until it’s as velvety as can be. It makes it feel so luxurious! And hey, if you love hearty flavors, you might also want to check out my recipe for Classic French Beef Stew with Mushrooms – talk about satisfying!
Ingredient Notes and Substitutions
Let’s chat about some of the ingredients in this glorious soup! For the mushrooms, while cremini are my go-to because they’re easy to find and have a fantastic flavor, feel free to mix it up! Shiitake mushrooms add a wonderful umami punch, and even button mushrooms work in a pinch. Just aim for about a pound total.
And about that broth – chicken broth makes it super rich, but vegetable broth works like a charm if you want to keep things vegetarian or vegan. If you’re going the vegan route, swap that heavy cream for a good quality full-fat coconut milk (from a can, not the carton!) or a cashew cream. It’ll still be wonderfully creamy and delicious!
Serving Suggestions for Creamy Mushroom Soup
This Creamy Mushroom Soup is fantastic all on its own, but it really shines when you pair it with the perfect sides! A slice of warm, crusty bread on the side is practically mandatory, right? Especially my Fluffy Cheesy Garlic Bread – it’s made for dipping! A light, crisp side salad with a simple vinaigrette would also be lovely. For an extra touch, sprinkle some crunchy croutons, fresh chives, or a swirl of extra parsley on top right before serving. Yum!
Storage and Reheating
Got leftovers? Lucky you! This Creamy Mushroom Soup stores beautifully. Just pop it into an airtight container – glass works great – and pop it in the fridge. It’ll stay delicious for about 3 to 4 days.
When you’re ready for another bowl, just gently reheat it on the stovetop over low heat. Give it a good stir now and then until it’s warmed through. Remember not to boil it after it’s been chilled, especially with the cream in there, to keep that lovely smooth texture.
Frequently Asked Questions about Creamy Mushroom Soup
Can I make this creamy mushroom soup ahead of time?
Absolutely! This soup actually tastes even better the next day, as all those flavors have more time to meld together. Just store it in an airtight container in the fridge. Reheat gently on the stovetop, making sure not to boil it once the cream is in.
What are the best mushrooms for this soup?
While cremini mushrooms are my go-to for their great flavor and availability, feel free to mix and match! Shiitake mushrooms add a lovely depth, and a combination of different types always gives the soup more personality. Just make sure you have about a pound total.
How can I make this soup thicker?
If you like a super thick and velvety soup, after you’ve added the cream and parsley, you can carefully use an immersion blender right in the pot to blend it until it’s as smooth as you like. Just pulse it a few times! Alternatively, you could mash some of the cooked mushrooms against the side of the pot with your spoon before adding the cream.
Can I freeze this cream of mushroom soup?
Generally, it’s best not to freeze soups with dairy in them, as the cream can sometimes separate or get a grainy texture when thawed. While it’s still edible, the texture might not be quite as lovely. It’s best enjoyed fresh or after refrigerating.
What protein can I add to make this a heartier meal?
This soup is super versatile! You could stir in some shredded cooked chicken, some crumbled cooked bacon, or even some small, pan-fried meatballs. For a vegetarian option, a handful of cooked lentils would be fantastic. It’s all about making it work for you!
And if you enjoyed learning about this delicious soup, be sure to check out my Creamy Celery Soup recipe too – another winner!
Nutritional Information
Okay, just a heads-up, these numbers are estimates! They can change a bit depending on what kinds of broth or cream you use, and how much salt and pepper you add. But generally, a serving of this delicious Creamy Mushroom Soup clocks in around:
Serving Size: 1.5 cups
- Calories: 350
- Fat: 28g
- Sodium: 600mg
- Carbohydrates: 15g
- Protein: 8g
Creamy Mushroom Soup
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy mushroom soup recipe.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Melt butter and olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add mushrooms and cook until browned, about 8-10 minutes.
- Pour in broth and bring to a simmer.
- Reduce heat and let simmer for 15 minutes.
- Stir in heavy cream and parsley.
- Season with salt and pepper to taste.
- Heat through but do not boil.
Notes
- For a vegan option, use vegetable broth and a dairy-free cream alternative.
- Garnish with extra parsley or croutons.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: creamy mushroom soup, mushroom soup, homemade soup, easy soup recipe, vegetarian soup