Go Back
A bowl of rich creamy mushroom soup garnished with fresh herbs

Mushroom Soup (Creamy)

This quick and easy recipe yields a deliciously creamy mushroom soup, perfect for a cozy meal. Three simple tips ensure a rich flavor and smooth texture every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 lb cremini mushrooms sliced
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup half-and-half
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • 1/2 cup croutons
  • 1 tsp truffle oil drizzle
  • 2 tbsp grated Parmesan cheese

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • immersion blender

Method
 

Preparation
  1. Clean and slice the cremini mushrooms, chop the yellow onion, and mince the garlic cloves.
  2. Measure out all remaining ingredients to ensure a smooth cooking process.
Cooking the Soup
  1. In a large pot or Dutch oven, melt butter and olive oil over medium heat.
  2. Add sliced mushrooms and cook for 5-7 minutes until they are softened and have released their liquid, then remove them from the pot and set aside.
  3. Add chopped onion to the pot and cook until translucent, about 3-4 minutes, then stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
  5. Gradually whisk in vegetable broth, ensuring no lumps, then bring the mixture to a gentle simmer.
  6. Return half of the cooked mushrooms to the pot and stir in the thyme, salt, and pepper.
  7. Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
  8. Remove the pot from heat and carefully purée the soup using an immersion blender until smooth, or transfer to a blender in batches.
  9. Stir in the half-and-half and the remaining cooked mushrooms.
  10. Taste and adjust seasonings as needed, ensuring a balanced flavor.
Serving
  1. Ladle the hot soup into bowls and garnish with chopped fresh parsley, croutons, a drizzle of truffle oil, or grated Parmesan cheese, if desired.

Notes

For an extra rich mushroom flavor, use a mix of wild mushrooms. To make this soup vegetarian, ensure your vegetable broth is certified vegetarian. For a thicker soup, cook a few minutes longer after adding the broth. For a thinner soup, add a splash more broth or water until desired consistency is reached. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently.