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. 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.
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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 all purpose 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.
looks delicious!! what would you recommend substituting if I didn’t have wine?
I would just leave it out! Enjoy!
Could I substitute something for the flour because I’m doing low carb?
Hi Kori, I would go with tapioca starch, arrowroot powder or cornstarch as an alternative. The flour helps thicken it up. Make a slurry with one of those and it will work. You can also just omit it and the soup wont be as creamy.
It is definitely restaurant quality.
Great with buttered garlic bread or a grilled PB&J.
Hi Teresa! Thanks for trying the soup out! And oh yes I agree with some crusty garlic bread – magnificent!
Looks amazing, as all your recipes do! Would almond flour work as a substitute to regular flour?
Thank you!
Hi Donna, I would not use almond flour in this soup recipe as a sub. I would go with a gluten free all purpose flour ORRRR cornstarch, tapioca starch or arrowroot powder and make a slurry and add that into the mushrooms to thicken everything up!
I used gluten free oat flour and plant based butter. It was fabulous.
I used nut flower and after whole cream.. it was delicious
Can I use olive oil instead of butter
Yes you can!
Just made this. Fabulous. 3 for 3 on your soups. Definitely add the fresh Thyme. I put extra cause I love the combo of the mushrooms and thyme.
Hi Gail, It is a great combination! Thanks for trying the dish out!
yummy made it tonight…sooo good…
Hi Christina, glad it was enjoyed!
Superb! I used fresh rosemary (since I didn’t have any fresh thyme), and my husband and I both really enjoyed it. I really liked that it didn’t have any dairy and didn’t miss it at all. Thank you so much, Stella!
HI Mary, glad you and the hubs both enjoyed this one! Thank you for the rating!
Really great and simple but oh so satisfying soup! I added a few herb roasted garlic cloves to the processor the second time I made it for little extra umph. Fantastic recipe!
Thank you Stella!
Glad you enjoyed the soup! We loved it too! THank you so much for taking the time to rate it! Cheers!
This was too good and so easy to make. I also added a bit of oyster and fish sauce. Definitely will make it again!!! 😍🔥
Outstanding! Absolutely delicious with large pieces mixed with the ground up mushrooms. The absence of the heavy cream is a win and not missed one bit. Creamy without!
Hi! glad you liked the soup! Thanks for trying it!
Added a little kritharakia- slightly less healthy, but so good
Outstanding — and did not need to add the cream! I love Portabella mushrooms so used them instead of the white. Used Marsala wine – because it is what I had – but it was perfect. I also added less salt but more soy sauce – and a dash of Tom’s Red Hot Sauce instead of red pepper. I put 2 to 3 cups in my blender – and it turned into a perfect thickness for the soup. Served with dollop of sour cream and fresh herbs – but also think cooked bacon pieces on top would be wonderful too. Wonderful deep flavor – not some wimpy soup!!!!!
Great soup!
Love!
This was the tasty Soup i have ever tried our 7 yea old and 5 year old wanted more !! Thank you for this yummy recipe!
Hi Nicole, thanks so much for trying the soup! Glad the kids liked it so much!
Love it!🙏💕
Loved your mushroom recipe. It’s a keeper!
Hi Eva, thanks for trying the reciipes out!!