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.
I’ve just made this today and not only was it easy, it was also very tasty. I added the cayenne pepper and a little cream for some heat and colour. I’m definitely passing this on to my friends.
Hi Annie so glad you tried it and loved it! Thanks for taking the time to come back to review it and sharing with your friends! Much appreciated!!!
really good super easy
Hi Eileen, glad you liked the soup!
it was awesome & super easy!
Hi Edna, thanks for trying the recipe out!
This was absolutely delicious of course I made some substitutions due to ingredients on hand, but definitely will make again. Easy prep, made a nice amount for two people. This will be a monthly recipe.
Hi Edward, Yes! Glad you tried it and enjoyed the soup! Thanks for the kind feedback!
Hi! Can I make this in the Instant Pot and for how long pressure?
This is delicious!
If you use stock from concentrate that is all the salt required.
Thank you Stella. I really enjoy your recipes.
HI paula, glad you liked the soup! Thanks for the kind feedback!
Loved this recipe…substituted diluted fresh lemon juice for the 1/4c wine, amped up the fresh minced garlic and added a cornstarch slurry to the simmer stage for thickening…loads of flavour and an interesting texture with the partial purée…will definitely make again…
Hi David, Glad you enjoyed the outcome and thanks so much for sharing your take on the dish – super helpful! Cheers!
YUM! Thank you Stella for letting me “Love My Life” with your recipes and videos. Keep sharing the LOVE…
I love all your recipes! When I got to the food processer part I added 1/2 cup cottage cheese to the soup I’d taken out. It was like a cream cheat, but gave it good color and texture. So good! Question: what types of mushrooms would work best (and maybe not work) with this recipe?
can this be canned? just me, and as much as it sounds really good, not sure if I can eat it all in one meal. 🤭
I have made this a few times and we love it! Creamy, delicious, quick and easy!
loved it so much
Absolutely loved it. Easy to make. Will never buy another can of mushroom soup. Thanks for the recipe!
Made this and followed the recipe to the letter. It was pretty nice, but I did add the juice of half a lemon and parmesan on top (may sound odd but I love everything acidic). Ate with a toasted baguette and it was delicious
Made this last night and it was amazing!!! I used baby portobello mushrooms, so SO GOOD!
Awesome recipe! I made it this past weekend and it was absolutely delicious!