Creamy Mushroom Soup is a smooth and comforting dish made with mushrooms, cream, and broth. It’s perfect for chilly days and pairs well with bread or a salad.
I like making this soup because it’s easy and warm. Sometimes I add a little thyme or garlic for more flavor. It’s a simple meal that feels special.
If you want a thicker soup, just blend some of the cooked mushrooms before adding the cream. That way, it stays rich and velvety with little effort!
Ingredients & Substitutions
Cremini or White Mushrooms:
These mushrooms give the soup its earthy flavor and creamy texture. I often use cremini for a deeper taste, but white mushrooms work well too. If fresh aren’t available, use good-quality canned mushrooms as a quick swap.
Onion:
Onion adds sweetness and depth. Yellow onions are my go-to, but sweet or red onions can add a different nuance. Sauté until soft for the best flavor. For a milder taste, onion powder is an easy substitute.
Garlic:
Garlic contributes a warm aroma and richness. Use fresh minced for best flavor; I always add it toward the end of sautéing to prevent burning. Garlic powder can be used if fresh isn’t on hand, but reduce quantity slightly.
Heavy Cream:
This creates the soup’s creamy, luscious texture. I love whole cream for full richness, but half-and-half or coconut milk makes a lighter or dairy-free version. Be sure to add it gently to avoid curdling.
How do I blend the soup smoothly without lumps?
Start by simmering the soup until all ingredients are tender. Use an immersion blender directly in the pot to purée until smooth. If using a regular blender, blend in batches—don’t fill it more than halfway. Always vent the lid and be cautious with hot liquids.
- Wait until the soup cools slightly for safety and easier blending.
- Blend in short bursts to avoid over-puréeing and splattering.
- Return to heat to adjust seasoning or add cream for extra richness.
How to Make Creamy Mushroom Soup?
Ingredients You’ll Need:
Vegetables
- 1 pound mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
Additional
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté Vegetables
In a large pot, melt butter over medium heat. Add onions and garlic; cook for 3-5 minutes until soft. Then add sliced mushrooms. Cook for another 8-10 minutes until mushrooms are tender.
2. Add Broth and Simmer
Pour in the broth. Bring to a boil, then reduce heat. Let it simmer for 10-15 minutes to develop flavor.
3. Blend the Soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches. Be careful with hot liquid.
4. Stir in Cream and Season
Add heavy cream to the blended soup. Stir well. Season with salt and pepper to taste. Warm for a couple more minutes, but do not boil.
