This homemade creamy mushroom soup is packed with flavor and super easy to make! This comforting soup is ready in less than 30 minutes and uses simple, everyday ingredients that make it extra tasty. The perfect quick and easy dinner to serve during the cold fall and winter months. You will never buy packaged soup again!
- ❤️Why you will love this recipe
- 📝The Ingredients
- 🍄Which mushrooms are best for soup?
- 🍄How to know when mushrooms are good / bad
- 🍄How to properly prepare mushrooms
- 👩🏻🍳How to make this simple mushroom soup
- 🍴Serving suggestions
- 💭Frequently asked questions
- More recipes to try during cold season
- 📖 Recipe
- Never miss a recipe!
❤️Why you will love this recipe
- Rich Flavor: Sautéed mushrooms, onions, and garlic create a rich and savory base, while fresh thyme adds a fragrant herbal note.
- Creamy Texture: The addition of heavy cream and potatoes results in a luxuriously creamy and velvety texture that's irresistibly comforting.
- Easy Preparation: With clear steps and readily available ingredients, making this soup is a breeze, perfect for both novice and experienced cooks.
- Versatile: Enjoy it as a comforting appetizer, a wholesome lunch, or a dinner paired with your favorite accompaniments.
- Nourishing and Filling: Packed with mushrooms and potatoes, this soup provides a nourishing and filling meal option.
Elevate your dining experience with this creamy mushroom soup, where every spoonful captures the essence of fall, showcasing a harmonious blend of flavors and textures that will undoubtedly leave you yearning for more.
Here are some essential tools you will need to prepare the soup.
- Big Pot: A spacious pot will accommodate all the ingredients and allow for even cooking. Make sure the pot has a lid to help with the cooking process.
- Cutting Board and Knife: These essentials are necessary for slicing mushrooms, dicing onions, chopping garlic, and preparing the potatoes.
- Stirring Utensil: A wooden spoon or spatula will help you stir and combine the ingredients as they cook.
- Hand Blender, Stand Mixer, or Food Processor: Choose one of these tools to effortlessly puree the cooked ingredients into a smooth and creamy consistency.
This recipe uses simple, fresh ingredients which you probably already have sitting in your kitchen:
- Mushrooms: Use one kind or a mix of mushrooms. See below for suggestions
- Onions: Yellow onion or shallots
- Garlic: Fresh
- Butter: unsalted
- Potatoes: They are the secret to the creaminess of the soup.
- Thyme: Thyme goes perfectly with mushrooms and gives this soup a delicious flavor profile. Alternatively, you can use other herbs like rosemary or oregano for the mushroom soup
- Vegetable Stock: Is the added liquid.
- Heavy Cream: Helps thicken the soup.
- Salt & Pepper
🍄Which mushrooms are best for soup?
There are many different kinds of mushrooms you can use for a soup.
- Porcino: My personal favorite but often the most expensive one.
- Champignons: Or sometimes also called mini bellas. These are the most common mushrooms you can find at stores.
- Bellas: The big bellas absolutely work too if you do not have the mini bellas.
- White Bellas: It really does not matter if you use the brown or white bellas.
- Chantarelles: Chantarelles have a very specific taste and are best cooked in butter. I usually do not put them in the soup but use them as a topping. Simply cook them in butter with herbs, some salt and pepper.
🍄How to know when mushrooms are good / bad
Mushrooms are usually good in your fridge for 2-3 days. If your mushroom feels mushy or slimy and shows very dark spots on it, then you should probably get rid of them. They usually will have a weird smell to them too which can help you to decide whether your mushrooms are still good or ready to be thrown away.
🍄How to properly prepare mushrooms
When dealing with mushrooms, remember these simple steps for the best results:
- Gentle Cleaning: Avoid washing mushrooms under water as they can absorb too much moisture. Instead, use a soft brush to remove any dirt. This helps maintain their natural flavors.
- Trimming the Stem: Cut off the bottom part of the stem, which tends to be the dirtiest. This ensures that your mushrooms are clean and ready to use.
- Slicing Technique: For consistent slices, cut the mushroom in half, then place it cut side down and cut from one end to the other. This method gives you evenly sized pieces for cooking.
By following these straightforward tips, you'll prepare mushrooms like a pro, bringing out their best in your dishes.
👩🏻🍳How to make this simple mushroom soup
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Prep Ingredients: Slice mushrooms, dice potatoes, chop onions and garlic, and remove thyme leaves.
- Sauté Base: Melt butter in a pot, add mushrooms and onions, cook until soft. Add garlic and thyme briefly.
- Add Potatoes and Broth: Toss in diced potatoes, pour in vegetable broth, and bring to a boil.
- Simmer: Cover and let simmer for 15-20 mins until potatoes are soft.
- Creamy Finish: Pour in heavy cream, bring to boil for thickening.
- Blend and Season: Puree the mix, season with salt and pepper.
- Serve: Top with sautéed mushrooms and enjoy with crusty bread.
Elevate your creamy mushroom soup experience with these delightful serving ideas:
- Crusty Bread Duo: Pair your soup with a selection of crusty bread varieties, such as baguette slices or garlic bread, for a satisfying texture and taste contrast.
- Fresh Herbs Garnish: Sprinkle some fresh thyme leaves or chopped parsley on top to add a burst of color and an herbal aroma that complements the earthy flavors.
- Cheese Lovers' Touch: Grate a mild cheese, like Parmesan or Gruyere, over the soup just before serving to enhance the richness and provide a delightful melt-in-your-mouth quality.
- Side Salad: Accompany your soup with a light side salad featuring fresh greens, vinaigrette, and perhaps some roasted nuts or croutons for added crunch.
- Drizzle of Olive Oil: A drizzle of high-quality extra-virgin olive oil can lend a silky richness to each spoonful and create a luxurious finish.
With these serving suggestions, you can customize your creamy mushroom soup experience to suit your palate and create a memorable dining moment.
Store in an airtight container in the fridge for up to 3 days. Simply reheat the soup on the stove or in the microwave.
To freeze the soup, follow the recipe till step 6 and then remove the soup from the stove. It is important that you do not add the cream as the soup will turn sour over time.
Puree the soup, season with salt and pepper and then let it cool.
Store the soup in an airtight container, or even better vacuum seal it, and keep in the freezer for up to 3 months. For consumption simply thaw the soup, add the cream and bring to a boil.
Once ready to eat, remove the soup from the freezer. Heat it up in a pot on the stove. Once warm add the cream and bring to a boil. Let simmer till the soup thickens and serve.
💭Frequently asked questions
Q: Can mushroom soup be frozen?
A: Yes, you can freeze your mushroom soup for up to 3 months. However, you have to make sure to not add the cream yet as this will turn it sour. See freezing instructions above.
Q: Can mushroom soup be reheated?
A: You can reheat your soup in a pot or in the microwave. If it got too thick simply add some cream or milk.
Q: How to thicken mushroom soup?
A: This recipe uses the starch form the added potatoes and the cream to thicken the soup. If your soup happens to not be thick enough, you can add flour or cornstarch to thicken it up.
Q: Can you make mushroom soup in advance?
A: Yes! You can easily make your soup beforehand. Keep the soup in the fridge till you want to serve and warm it back up or keep it on warm in a slow cooker.
Q: How do I make this mushroom soup vegan?
A: You can easily make this soup vegan by replacing the butter with a plant based alternative and using a plant-based milk (ex. soyamilk) or cream (ex. cashew cream) instead of the heavy cream. Try going for the vegan cream if available as it makes the soup creamier but milk like soymilk would absolutely work too. These steps will also make this a lactose free soup for your lactose intolerant friends
Q: Can I substitute heavy cream with a lighter option?
A: Yes, you can use alternatives like half-and-half or whole milk for a lighter version. Just note that the soup might be slightly less creamy.
Q: Can I use dried thyme instead of fresh?
A: Yes, you can use dried thyme, but remember that dried herbs are more potent, so use about ⅓ of the amount mentioned for fresh thyme.
More recipes to try during cold season
Heart Warming Creamy Mushroom Soup
- Big pot
- Hand blender, mixer or food processor
- Skillet (optional)
- 500 g Mushrooms see recommendations in post above
- 2 medium Onions (or 4 challots)
- 3 cloves Garlic (chopped)
- 2 tablespoon butter
- 250 g potatoes (washed and diced, you can peel them if you want to but don't have to)
- 1 pack fresh thyme (around 20g) remove the thyme leaves from the stem and keep them in a bowl till needed
- 1 l vegetable broth
- 3 dl Heavy cream
- salt and pepper
- Start prepping your ingredients. Slice the mushrooms, remove the thyme leaves from the stem, dice the potatoes and peel the garlic.Make sure to have all your ingredients ready before you start cooking the mushroom soup.
Make the soup
- In a big pot melt the butter on medium heat.
- Add the onions and mushrooms and let them cook till soft.
- Add the garlic and the thyme leaves. Let this cook for a quick minute.
- Add the diced potatoes and let them cook for a few minutes.
- Pour in the broth and bring everything to a boil.
- Cover the pot with a lid and let the soup simmer on medium heat for 15-20 minutes or until the potatoes are soft.Check if the potatoes are soft by stabbing them with a fork or knife. If it goes right through with no resistance then they are ready,
- Add the heavy cream and bring the soup to a boil again till it thickens.
- Puree everything using a hand blender, stand mixer or food processor.
- Season with salt and pepper.
- Top the soup with some mushrooms (check notes below) and serve it with crusty bread.
- keep some of the sliced mushrooms on the side.
- In a skillet melt some butter.
- Add the mushrooms & season with some thyme, salt and pepper.
- Cook till soft and keep on the side till the soup is ready.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.