Creamy Mushroom Soup Recipe

This Creamy Mushroom Soup is pure cozy comfort in a bowl! With earthy baby bella mushrooms, fragrant garlic, and a swirl of cream, this soup delivers deep, rich flavor and velvety texture—like something you’d find in a bistro, but made simply at home. You’ll want to spoon up every last drop!

Ingredients You’ll Need

This Creamy Mushroom Soup keeps things delightfully simple, but every ingredient plays its part—from the earthy mushrooms to the aromatic garlic and rich cream. Here’s why you’ll love each component!

• Baby Bella Mushrooms (1 lb.): Their earthy, meaty flavor and lovely dark color form the backbone of this soup.
• Garlic (3 cloves, minced): The friends of all good soups, garlic deepens the savoriness and smells amazing when sautéed.
• Olive Oil (1 Tbsp): For sautéing mushrooms to golden, umami-packed perfection.
• Salt & Pepper (a pinch): The basics—used just enough to enhance every flavor.
• Butter (4 Tbsp): Used to make a rich roux for thickening and a hint of luxurious flavor.
• All-Purpose Flour (1/4 cup): Partners with butter to create that classic, cozy thickness.
• Vegetable Broth (3 cups): The liquid base, balancing richness with freshness—low-sodium is best to control salt levels.
• Soy Sauce (1 tsp): Adds a subtle depth of umami and complexity; don’t skip it!
• Dried Thyme (1/8 tsp): Just a pinch for gentle herbal warmth in the background.
• Heavy Cream (1/2 cup): The magic for that irresistible creamy finish—so luscious!

Variations

Creamy Mushroom Soup is so easy to adapt based on what’s in your kitchen or your dietary preferences. Don’t be afraid to customize and make it truly your own—here are some ideas to get you started!

• Dairy-Free: Swap the butter for vegan margarine and the heavy cream for coconut cream or a rich oat-based creamer.
• Extra Herbaceous: Add a handful of fresh thyme, parsley, or chives stirred in at the end for a vibrant herbal lift.
• Even Creamier: Blend half (or all!) of the soup with an immersion blender for an extra-silky, luxe texture.
• Hearty & Filling: Stir in cooked wild rice or barley for a heartier meal—perfect for chilly days.

How to Make Creamy Mushroom Soup

Step 1: Prep the Mushrooms and Garlic

Give the mushrooms a good rinse or wipe to remove any dirt—trust me, it’s worth the tiny bit of time! Slice them evenly for uniform cooking, and take a moment to mince the garlic so it’s ready when you need it. A little prep here makes the rest of the process flow smoothly.

Step 2: Sauté the Mushrooms

Heat the olive oil in a large soup pot on medium heat. Add all the mushrooms and a generous pinch of salt and pepper. Stir occasionally as they sizzle away; they’ll first release lots of moisture, then shrink and turn beautifully dark brown. Don’t rush this step—those golden edges equal maximum flavor!

Step 3: Add Garlic, Butter, and Flour

Once your mushrooms are glistening and toasty, sprinkle in the minced garlic and sauté for about a minute, just until fragrant. Next, drop in the butter, let it melt, then sprinkle over the flour. Stir everything together, letting it cook for a couple minutes to create a rich, golden roux on the bottom of the pot.

Step 4: Pour in Broth and Simmer

Slowly add the vegetable broth, scraping the bottom to dissolve every last bit of the roux. Stir in the soy sauce and thyme. Bring the mixture to a gentle simmer—watch as it thickens up, becoming the creamy mushroom soup base you’ve been craving!

Step 5: Finish with Cream

Remove the soup from the heat and swirl in the heavy cream. This is where the magic happens! Taste and adjust with more salt or pepper if needed. Ladle into bowls and let the comfort commence.

How to Serve Creamy Mushroom Soup

Garnishes

A sprinkle of chopped parsley or chives wakes up the whole bowl with a pop of green and freshness. You can also drizzle a little extra cream in a swirl, or top with cracked black pepper for that picture-perfect finish. A few sautéed mushroom slices on top look gorgeous and add a chef’s touch!

Side Dishes

This Creamy Mushroom Soup is wonderful with crusty bread—think baguette, sourdough, or even a slice of toasted rustic grainy loaf for dipping. For a full meal, add a crisp green salad or a simple grilled cheese sandwich on the side. It’s a comfort food experience you’ll crave again and again!

Creative Ways to Present

Serve your soup in small mugs or espresso cups for a chic appetizer at dinner parties. Want a restaurant effect? Ladle it into shallow bowls and drizzle with herbed oil or a zigzag of cream. Don’t be shy about layering on garnishes—each spoonful becomes a little celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Mushroom Soup keeps beautifully! Let it cool, then store in an airtight container in the fridge—it’ll stay fresh and delicious for up to 4 days. The flavor deepens as it sits, making lunches extra special the next day.

Freezing

This soup does freeze, but because it contains cream, the texture may shift a little when thawed. If you want the smoothest results, freeze before adding the cream, then stir the cream in after reheating. Either way, use within 2–3 months for best flavor.

Reheating

Gently reheat on the stovetop over low heat, stirring frequently. If your soup has thickened in the fridge, add a splash of broth or water as needed to loosen it back to your desired consistency. Avoid boiling after the cream is added to keep it ultra-creamy!

FAQs

Final Thoughts

I hope you love this Creamy Mushroom Soup as much as my family does! It’s comfort in a bowl no matter the season—rich, cozy, and ready in under an hour. Give it a try, and don’t forget to share your own delicious twists!

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