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Creamy Mushroom Soup Recipe

Creamy Mushroom Soup Recipe

This Creamy Mushroom Soup Recipe is smooth, comforting, and rich in earthy flavor. Made with fresh mushrooms, garlic, and herbs, it’s a simple homemade version of the classic cream of mushroom soup — no canned ingredients, just wholesome goodness. Perfect for cozy dinners, meal prep, or anyone who loves easy, creamy, and nourishing soups.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 16 oz 450 g mushrooms (cremini, button, or mixed)
  • 1 tablespoon flour or cornstarch for gluten-free
  • 3 cups vegetable broth or chicken broth
  • 1 cup milk heavy cream, or coconut milk (for vegan version)
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon olive oil for garnish
  • Fresh parsley or chives chopped (for garnish)

Method
 

  1. Sauté aromatics:
  2. Heat olive oil or butter in a large pot over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in minced garlic and cook until fragrant.
  3. Add mushrooms:
  4. Add the sliced mushrooms and cook for 8–10 minutes until they release their moisture and begin to brown.
  5. Thicken with flour:
  6. Sprinkle the flour over the mushrooms and stir for 1 minute to create a light roux.
  7. Add broth and simmer:
  8. Gradually pour in the vegetable broth, stirring to combine. Bring to a simmer and cook for 10 minutes until slightly thickened.
  9. Blend for creaminess:
  10. Use an immersion blender to puree until smooth (or blend half for a chunkier texture).
  11. Finish with cream:
  12. Stir in milk or coconut milk, thyme, salt, and pepper. Heat gently for 3–5 minutes — do not boil.
  13. Serve:
  14. Ladle into bowls, drizzle with olive oil, and top with fresh parsley. Serve warm with bread or salad.

Notes

  • For richer flavor, mix different mushrooms like shiitake, cremini, and portobello.
  • For vegan food lovers, use coconut or oat milk.
  • Want extra creaminess? Add a spoon of cashew cream or blend in a boiled potato.
  • Avoid overcooking after adding cream — it can curdle.