This Creamy Mushroom Soup is rich, comforting, and packed with savory mushroom flavor. Fresh mushrooms are gently sautéed with onion and garlic, then simmered in a creamy broth until tender. A touch of herbs and Parmesan adds extra depth, making this an easy homemade soup that tastes wonderfully satisfying.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) fresh mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon paprika
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce, optional
- 2 tablespoons fresh parsley, chopped
Instructions
1. Sauté the Vegetables
Melt the butter with the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add the garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook for about 7–10 minutes, stirring occasionally, until the mushrooms become tender and release most of their moisture.
For deeper flavor, allow the mushrooms to develop a light golden-brown color before moving to the next step.
3. Add the Flour
Sprinkle the flour over the mushrooms and stir well. Cook for about 1 minute.
The flour helps thicken the soup and gives it that wonderfully creamy texture.
4. Add the Broth
Gradually pour in the broth while stirring continuously to prevent lumps.
Add the thyme, parsley, black pepper, salt, paprika, and Worcestershire sauce if using.
Bring the soup to a gentle simmer and cook for about 10–15 minutes, stirring occasionally.
5. Make It Creamy
Reduce the heat to low and slowly stir in the heavy cream.
Simmer gently for another 5 minutes. Avoid boiling the soup vigorously after adding the cream.
Stir in the Parmesan cheese and cook for another minute or two until melted.
6. Blend or Leave Chunky
For a rustic mushroom soup, leave it chunky.
For a smoother soup, use an immersion blender and blend until your desired consistency is reached. You can also blend only half of the soup, leaving some mushroom pieces for texture.
Taste and adjust the salt and pepper if needed.
Serving Suggestions
Ladle the soup into warm bowls and garnish with:
- Fresh parsley
- A few sautéed mushroom slices
- Grated Parmesan
- A small drizzle of olive oil
- Freshly cracked black pepper
Serve with crusty bread, garlic bread, toasted sourdough, or homemade dinner rolls for a complete meal.
Tips for the Best Mushroom Soup
- Don’t overcrowd the mushrooms: Cooking them in a single layer when possible helps them brown rather than steam.
- Use a mixture of mushrooms: White button, cremini, or portobello mushrooms can all be used. Combining varieties gives the soup more depth.
- For extra richness: Add an additional tablespoon of butter at the end.
- For a lighter version: Replace some of the heavy cream with whole milk.
- For a thicker soup: Simmer uncovered for a few extra minutes.
- For a vegetarian version: Use vegetable broth instead of chicken broth.
Storage
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
When reheating, use low to medium heat and stir occasionally. Avoid bringing the creamy soup to a rapid boil, as the dairy can separate.
Final Thoughts
This Creamy Mushroom Soup is an easy homemade comfort food that comes together with simple ingredients. The combination of buttery mushrooms, garlic, herbs, Parmesan, and cream creates a rich and flavorful soup that’s perfect for a cozy lunch, light dinner, or comforting starter.