If you’re craving something warm and deeply comforting, Mushroom Soup is the answer. This luscious, creamy classic wraps you in rich, earthy flavors with every spoonful, making it the ultimate bowl to cozy up with on a chilly day. Whether you enjoy mushrooms for their savory depth or just love a simple, elegant soup, this recipe brings out their very best—caramelized edges, herby notes, and a silky finish that feels restaurant-worthy but is effortless at home.

Ingredients You’ll Need

Gathering your ingredients for Mushroom Soup is refreshingly simple, yet each one plays a crucial role in creating that signature flavor and texture. From the rich creaminess to the subtle earthy undertones, it all comes together harmoniously in each bowl.

Unsalted butter (2 tablespoons): Adds a luxurious richness and helps develop the base flavors as the onions and mushrooms cook.
Olive oil (1 tablespoon): Blends with the butter for a balanced, nuanced sauté, and keeps things from sticking.
Yellow onion, finely chopped (1 medium): Provides natural sweetness and a savory backbone to the soup.
Garlic, minced (2 cloves): Delivers a fragrant punch that wakes up the earthy mushrooms beautifully.
Fresh mushrooms, sliced (1 pound; cremini, button, or a mix): The essential heart of this soup—choose your favorites for extra depth!
Fresh thyme leaves (1 teaspoon, or 1/2 teaspoon dried): Infuses gentle herbaceousness that works wonders with mushrooms.
Salt (1/2 teaspoon): Brings all the flavors into sharper focus without overpowering the soup.
Black pepper (1/4 teaspoon): Adds a mild heat and rounds everything off.
All-purpose flour (1/4 cup): Helps thicken the soup to a perfectly creamy consistency.
Vegetable or chicken broth (4 cups): Forms the flavorful liquid base—use veggie broth for a vegetarian version.
Heavy cream or half-and-half (1 cup): (Optional for richness) Turns a simple soup into something utterly decadent.
Chopped fresh parsley for garnish (optional): Brightens up the bowl both visually and with a pop of freshness.

How to Make Mushroom Soup

Step 1: Sauté the Aromatics

Start by heating the unsalted butter and olive oil in a large pot or Dutch oven over medium heat. Once the butter has melted and starts to bubble, add your finely chopped onion. Sauté for about 4 to 5 minutes until the onion turns translucent and begins to soften, making your kitchen smell absolutely amazing. Stir in the minced garlic and cook for another 30 seconds—just long enough for that fragrant aroma to bloom without letting it burn.

Step 2: Cook the Mushrooms

Add your sliced mushrooms to the pot, along with the thyme, salt, and black pepper. Don’t rush this part—the mushrooms need around 8 to 10 minutes, stirred occasionally, to shed their liquid and develop enticing golden-brown edges. This step is where all that signature Mushroom Soup flavor starts to shine.

Step 3: Thicken the Soup

Sprinkle the flour evenly over the cooked mushroom mixture. Stir well to coat everything and cook for another 1 to 2 minutes. This gets rid of any raw flour taste and sets you up for a luxuriously thick finish once the liquid is added.

Step 4: Add the Broth and Simmer

Gradually pour in your broth of choice while stirring constantly—this helps prevent lumps from forming. Bring the soup to a gentle simmer and let it cook for about 10 minutes. The soup will thicken and all those flavors will meld together beautifully.

Step 5: Add the Cream

Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Let the Mushroom Soup warm through for another 2 to 3 minutes without boiling, so the cream doesn’t separate. Taste and adjust seasoning if needed, then get ready to serve up pure comfort in a bowl.

How to Serve Mushroom Soup

Garnishes

A final flourish can take your Mushroom Soup from homey to downright showstopping. Top each bowl with a sprinkle of fresh parsley to add a burst of vibrant green and a hint of brightness. Shaved parmesan, a swirl of extra cream, or a few sautéed mushroom slices also make picture-perfect garnishes.

Side Dishes

Pair Mushroom Soup with a thick slice of crusty sourdough, warm baguette, or buttery garlic toast—perfect for dipping and soaking up every last drop. A crisp green salad with a zesty vinaigrette is a lovely contrast to the richness of the soup, making it a well-rounded meal.

Creative Ways to Present

Pour your Mushroom Soup into small mugs for easy sipping at cozy gatherings, or serve it in a hollowed-out bread bowl for an extra special touch. For a dinner party, try garnishing each portion with microgreens or a delicate drizzle of truffle oil to really wow your guests.

Make Ahead and Storage

Storing Leftovers

Let any leftover Mushroom Soup cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 4 days without losing its fantastic flavor or texture—perfect for easy lunches and quick dinners.

Freezing

Mushroom Soup freezes beautifully! Simply pour cooled soup into freezer-safe containers or zip-top bags, leaving a little space for expansion. Freeze for up to 3 months. If your soup has cream, you might notice a slight separation after thawing, but a good stir while reheating will bring back its creamy glory.

Reheating

To reheat, place Mushroom Soup in a pot over low to medium heat, stirring occasionally until warmed through. If you used cream or half-and-half, gentle reheating keeps the soup creamy and smooth without curdling. For a thinner consistency, add a splash of broth or milk as it warms up.

FAQs

Can I make Mushroom Soup vegan?

Absolutely! Swap out the butter for more olive oil or vegan butter, use coconut milk instead of cream, and make sure you use vegetable broth. The result is still rich, creamy, and completely plant-based.

What mushrooms work best for this soup?

You can use cremini, button, or even a mix with shiitake for extra depth. Each type Soup.

How do I make the soup smoother?

For a classic velvety texture, blend half or all of the Mushroom Soup before adding the cream. An immersion blender works wonders right in the pot, or use a countertop blender for an ultra-smooth result.

Can I double the recipe?

Definitely! Just scale up all ingredients evenly and use a larger pot. This is a great recipe to make in bigger batches, especially if you’re meal prepping or feeding a crowd.

Is Mushroom Soup gluten-free?

The traditional recipe uses flour to thicken the soup, but you can substitute with gluten-free flour or even cornstarch to make Mushroom Soup entirely gluten-free. Just be sure to blend it in well to prevent lumps.

Final Thoughts

Every bowl of Mushroom Soup is like a warm, savory hug—comforting, rich, and full of flavor. Give this recipe a try and let it become your next go-to for both busy weeknights and special gatherings. I truly hope it becomes as much a favorite in your kitchen as it is in mine!

Mushroom Soup Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a bowl of comforting homemade Mushroom Soup, a creamy and flavorful vegetarian option perfect for any occasion.

Ingredients

Scale

For the Mushroom Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 pound fresh mushrooms (cremini, button, or a mix), sliced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
chopped fresh parsley for garnish (optional)

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Instructions

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in the garlic and cook for another 30 seconds.
Add the sliced mushrooms, thyme, salt, and pepper. Cook for 8–10 minutes until the mushrooms are browned.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
Reduce heat to low and stir in the cream. Warm through for another 2–3 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.