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. Similar recipes would be my Creamy Mushroom Cauliflower Soup or 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
Hungry for more?
Excellent recipe, easy and delicious
Hi Michele, I agree! LOL Thanks for trying it out!
I added some finely cut cauliflower and a little bit of lentils. Very yummy!
Absolutely loved this recipe! I made it with the cream and added peas – big success. Both my husband and I were fans and will be making again.
Hi Olivia, i’m so glad you both loved the soup! Thanks for the kind rating!
Delicious!! I made about a quarter of the recipe (I’m guilty of eyeballing measurements) because it would just be me eating it since my husband doesn’t care for mushrooms. To increase the veggies in it, I added a couple of big handfuls of frozen cauliflower rice to it when adding the broth. I skipped the wine because I don’t usually buy wine – I just used a little more broth. And, because I like paprika in my mushroom soup, I added a generous sprinkle of hot paprika. Oh, and it was already creamy enough for me after simmering, so I didn’t even bother dirtying up the blender. This was sooooo easy to make. I’ll definitely be making it again and again. Thank you for sharing!
HI Kelly, Sounds delicious! Thanks for sharing your feedback with us!
This was so easy to make and very tasty. I did put in a whole stick of butter and 1 cup of heavy cream.
HI Martina, that sounds so delicious! Thank you for coming back to share the feedback!
Made this for the first time tonight. My family loved it. Thank you!
Thats awesome! I’m glad it was a hit with everyone!
This soup was fantastic & will definitely make again. I like to make recipes first as recipe is written & next time I might make adjustments but this recipe is great as written. Thank you for sharing.
HI Lori, that’s great! Thanks for the great feedback!
Made it. Love it! Used cooking sherry for the wine. Used dark soy sauce because that’s what I had. Used 4 c chicken bone broth. NO CREAM. It’s SO tasty! I love your recipes!!
Family Favorite from this day forward! It was delicious thank you, Stella!
I just made this tonight and it’s absolutely Delicious! I used potato starch since I’m Celiac and it works great for thickening it to a delicious consistency. Thank you for all you do Stella…
Hi Blu, I’m so glad you tried it and loved the soup! Thank you for the kind feedback!
Yummmm
perfect recipe.. my kiddos love it.. TFS
Delish! Thank you!
Hello! Thank you so much for this recipe! I love mushroom soup with all my heart and this is delicious!
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!
I made this soup yesterday and it was the fabulous – even my husband loved it! I added heavy cream and cayenne as well.