Creamy Mushroom Soup
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
- Super Creamy
- Easy
- Packed with Flavor
- Warming
Ingredients needed for a creamy mushroom soup
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 mushroom is 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 make this simple mushroom soup
Start prepping your ingredients. Slice the mushrooms, dice the potatoes and peel the garlic.
Make sure to have all your ingredients ready before you start cooking the mushroom soup.
How to properly prepare mushrooms
Whenever possible try to not wash your mushrooms under water. Use a mushroom brush instead to get rid of all the dirt.
Cut the bottom of the stem off, usually it is the dirty part.
Then simple slice them from one side to the other (see photo below).
In a big pot melt the butter on medium heat.
To the pot add the onions and mushrooms and let them cook till soft.
Next add the garlic and the thyme leaves and keep cooking for another minute.
Then 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 cooked through.
Add the heavy cream and bring everything to a boil again till everything thickens.
Puree everything using a hand blender, mixer or food processor.
Season with salt and pepper.
Serve with your choice of topping and side dishes. Check out some ideas below.
Serving suggestions
Garnish your soup with grilled mushrooms and serve with crusty bread alongside it. Garlic bread goes especially well with it.
Storage
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
More recipes to try during cold season
Heart Warming Creamy Mushroom Soup
Equipment
- Big pot
- Hand blender, mixer or food processor
- Skillet (optional)
Ingredients
- 500 g Mushrooms see recommendations in post above
- 2 medium Onions (or 4 challots)
- 3 cloves Garlic (chopped)
- 2 tbsp 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
Instructions
- 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.
Notes
- 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.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
This mushroom soup turned out so good!!
A recipe that beats the sweet spot for cozy season!
I absolutely love mushroom soup, and this version looks fast, easy, and delicious. Although some people with an alpha-gal allergy are allergic to milk, I’ve recently been cleared to consume it again and can’t wait to make this with real butter and cream!
Hi Scott,
Oh yey how exciting! Congrats on being able to have milk again! In case you want to still avoid milk products you can simply replace them with plant-based alternatives 🙂 I have done this before and it works absolutely fine. See the vegan part in the FAQ section in the post for more information
Such a hearty soup recipe! I had a bunch of mushrooms in my kitchen and so glad to find your recipe. I made a bit of change like swapping with plant-based ingredients but it worked perfectly!
Hi May,
Thank you so much for trying this mushroom soup recipe. I am so happy to hear that you like it and found a way to make it plant-based. I would love to know what you used as plant-based alternatives as I always try to learn more and give my users more options 🙂
Happy holidays,
Bianca – Oh Sweet Cultureshock
Delicious creamy mushroom soup. Can’t believe it can be ready in 30 mins. I’m making this weekend again!
Thank you, Nancy! I am so happy you liked the soup and will make it again. Enjoy!