Easy Creamy Mushroom Soup
This is an iconic soup that you really don’t think would be so simple and yet so yummy to make at home. A similar recipe would be my Parmesan Chicken Wild Rice Soup which is loaded with mushrooms. I always struggle to make something different and interesting using my mushrooms. Its a vegetable (but really a fungi) that has so many nutrients that you would have to be crazy no to eat them all the time.
When I first made this for my family, the first thing they said when they tasted it was: When are you making this again? Sold. I’ve tried it with heavy cream and without. Both are equally delicious and velvety smooth. The secret is of course to puree a portion of it so that you obtain the smooth and creamy texture. Another soup you will enjoy is my Anti Inflammatory Chicken Cauliflower Soup.
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Creamy Mushroom Soup
Equipment
Ingredients
- 3 tbs olive oil
- 3 tbs butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 oz mushrooms, cleaned + sliced 1/2 inch thick
- salt and pepper to taste
- 1-2 pinch of cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tbs low sodium soy sauce
- 1 tbs fresh thyme
Instructions
- To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste (and cayenne if using). Stir it all to saute for 10 minutes.
- Next, sprinkle on the flour and stir to coat all. Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally.
- Transfer about 2 cups of the soup to a mini food processor or blender to puree. Add it back into the pot and mix to combine.
Notes
Nutrition
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Fabulous! I just use the juice left from the roast I cook, buy 1 container of sliced mushrooms and cut the recipe in half. (Only 2 of us now). 👍🏻👍🏻
Hi Shelley, I’m so glad you tried the soup out! Thanks for sharing your feedback with us!
Can you use almond flour?
HI Mandy, that won’t work as a thickening agent. I would use cornstarch, arrowroot powder, potato starch or tapioca starch.
if you take out the wine do I add more broth in place of it?
Yes, that’s what i do when i dont have any wine!
I cannot have gluten. What can I use instead of the flour please?
Hi Mary, you can use cornstarch, arrowroot powder or potato starch
Hi, can’t use wine… what can I substitute for it? Thanks!
More broth works just fine!
Thank you! I’m going to try this recipe!
We love this soup So easy and easy to modify. I love to modify recipes, I just have to get in the habit of writing down the changes I make when something works.
This soup is the BOMB. I have made it twice now. Hands down the most delicious mushroom soup I have ever had. Thank you for this recipe!
can you leave out wine
I’m a year round soup girly, so I made this yesterday, even though it’s Florida. I added some spinach and cooked french lentils for extra nutrish. SO simple and delicious. Freezes well, too!
can you substitute the wine for anything else ? not a fan of wine at all
Easy to make and delicious!! Can easily be increased. I made the one with wine.
this was worth the try. I added cayenne and heavy cream. it was delicious. good point on what to do with all the mushrooms!
This soup turned out as good as it looks. i did not change anything and it was perfect!
Fabulous taste and very easy to make!
HI Dorabelle, thank you for trying it out!