Homemade Creamy Mushroom Soup Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 lb (450g) mushrooms (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 2 tablespoons all-purpose flour
- 1/2 cup (120 ml) whole milk
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh rosemary)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped for garnish
- Optional: 1/4 cup white wine (for deglazing)
Instructions:
1. Prepare the Mushrooms
Begin by thoroughly cleaning your mushrooms. You can use a damp paper towel to wipe away any dirt, or rinse them quickly under cold water and pat them dry immediately. Avoid soaking mushrooms in water as they can absorb excess moisture. Once cleaned, slice them thinly or quarter them if you prefer chunkier mushrooms in your soup.
2. Sauté the Vegetables
In a large, heavy-bottomed pot, melt 2 tablespoons of butter along with 2 tablespoons of olive oil over medium heat. The combination of butter and oil prevents the butter from burning and adds flavor. Add the finely chopped onions and sauté for about 5 minutes, stirring occasionally, until softened and translucent.
Next, add the minced garlic and sauté for an additional minute, ensuring that it doesn’t burn.
3. Cook the Mushrooms
Add the sliced mushrooms to the pot. Stir to coat them in the butter and oil mixture. Cook the mushrooms for about 7-10 minutes, stirring occasionally, until they release their moisture and begin to brown. This step intensifies the flavor of the mushrooms and adds depth to the soup.
(Optional: At this point, you can deglaze the pan with 1/4 cup of white wine, scraping up any browned bits from the bottom. Let the alcohol evaporate, which should take about 2-3 minutes.)
4. Add Herbs and Flour
Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat them. This creates a roux, which will help thicken the soup later. Cook the flour mixture for about 2 minutes to eliminate the raw flour taste.
Add the dried thyme, dried rosemary, and bay leaf to the pot. If you’re using fresh herbs, you can add them at this stage for a more vibrant flavor.
5. Add Broth
Gradually pour in 4 cups of chicken or vegetable broth while stirring constantly to avoid lumps forming. Increase the heat to medium-high and bring the soup to a gentle simmer. Allow the mixture to cook for about 15 minutes, stirring occasionally. This allows the flavors to meld together and the soup to thicken slightly.
6. Blend the Soup (Optional)
If you prefer a creamy, smooth texture, remove the bay leaf and blend the soup. You can either use an immersion blender directly in the pot or transfer the soup to a regular blender in batches. Be careful when blending hot liquids; allow the steam to escape to avoid pressure buildup.
If you enjoy a chunkier texture, blend only half the soup or leave it as is for a more rustic feel.
7. Add Cream and Milk
Reduce the heat to low, then stir in 1 cup of heavy cream and 1/2 cup of whole milk. The cream adds a luxurious richness, while the milk helps balance the consistency without making it too heavy. Stir well to combine, and cook the soup for another 5 minutes, allowing the cream to heat through but not boil. Taste and adjust seasoning with salt and freshly ground black pepper.
8. Serve the Soup
Ladle the creamy mushroom soup into bowls and garnish with freshly chopped parsley or chives for a burst of color and freshness. If you want extra richness, drizzle a small amount of extra cream on top or add a dollop of sour cream.
Tips and Variations:
- Mushroom Variety: You can experiment with different types of mushrooms for a more complex flavor. Shiitake, portobello, and porcini mushrooms all work well.
- Vegan Option: To make the soup vegan, replace the butter with a plant-based alternative, use vegetable broth, and swap the heavy cream and milk with coconut milk or any unsweetened plant-based milk (like almond or cashew).
- Thickening Alternative: If you want to avoid using flour, you can thicken the soup by blending a portion of the mushrooms and adding it back to the pot. This adds texture while keeping it gluten-free.
- Texture: If you prefer a chunky soup, skip the blending process. For a silky, velvety soup, blend the entire mixture until smooth.
- Storage: This creamy mushroom soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just reheat slowly to avoid the cream separating.
Serving Suggestions:
This homemade creamy mushroom soup is perfect on its own for a light meal or as a starter. Pair it with crusty bread or a toasted baguette for dipping. It also complements salads, sandwiches, or a grilled cheese for a heartier option.
