Enjoy the rich, homemade goodness of this tasty Creamy Mushroom Soup recipe! It's a breeze to whip up and is bursting with deep, earthy flavors. Say goodbye to canned versions and enjoy this smooth, comforting soup that's ready in no time.
In the realm of comfort food, mushroom soup holds a special place in my heart.
It's a warm hug in a bowl, a simple yet sophisticated dish that can turn an ordinary day into something extraordinary. The Easy Creamy Mushroom Soup is a testament to the beauty of uncomplicated recipes that don't compromise on flavor.
Imagine a pot bubbling away with the aroma of sautéed onions and mushrooms, a velvety base made rich with a generous splash of cream.
The simplicity of the ingredients is deceptive, as the result is a bowl of warmth that feels like it took hours to create, but is ready in under 30 minutes.
This recipe is not just about nourishing your body but also about feeding your soul.
If you're a big fan of soup, like I am, then be sure to try these 30 Delicious Vegan Soup Recipes. Or try Kale Soup, Lentil Soup, or this Potato Leek Soup. Then serve them up with Wheaten Bread, White Soda Bread, Turmeric Bread or a pile of Milk Bread Rolls.
Why You'll Love This Recipe
- Effortless Elegance: Impress your guests or simply treat yourself to a restaurant-worthy dish without the hassle.
- Mushroom Magic: Harness the earthy, umami goodness of mushrooms for a flavor-packed experience.
- Weeknight Wonder: Perfect for those busy evenings when you want a hearty meal without spending hours in the kitchen.
- Adaptable Delight: Easily tweak the recipe to suit your taste or dietary preferences – it's a versatile canvas for your culinary creativity.
- Butter: Adds richness and depth to the soup, creating a velvety texture.
- Olive Oil: Complements the butter, adding a hint of fruitiness to the mix.
- Onion: The unsung hero that forms the flavor base, providing sweetness and depth.
- Mushrooms (Various Types): From hearty portobellos to delicate button mushrooms, each variety contributes a unique flavor profile.
- Garlic: Elevates the savory notes, adding a layer of complexity.
- All-Purpose Flour: Thickens the soup, giving it a creamy consistency.
- Vegetable Stock: Infuses the soup with savory goodness, forming the liquid backbone.
- Heavy Cream: The magic ingredient that transforms the soup into a luxurious, velvety delight.
- Black Pepper: Adds a subtle kick, balancing the richness of the cream.
- Dried Thyme: Aromatic and earthy, this herb ties all the flavors together.
See the recipe card for quantities.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the butter and oil in a pot over a medium/low heat until the butter melts. Add the onion and fry, stirring often, for 4 minutes or until soft and translucent, but not browned. Stir in the chopped mushrooms and garlic and cook, stirring often, for 7-8 minutes or until the mushrooms have released their juices and begin to brown slightly. Mix in the flour and cook for 1 minute.
Stir in the vegetable stock, thyme and pepper, stirring so no lumps of flour remain. Cover the pot with a lid and simmer for 10 minutes.
Stir in the cream and heat for 2 minutes, but don’t allow it to boil.
If garnishing, while the soup is cooking, heat the oil in a frying pan, then add the sliced mushrooms and cook for 5 minutes or until soft and lightly browned.
Spoon the soup into bowls, drizzle with a little of the extra cream and top with the fried mushrooms.
- Wild Mushrooms: Mix in a variety of wild mushrooms for an elevated, earthier flavor.
- Vegan: Swap heavy cream for coconut milk and butter for plant-based alternatives for a vegan-friendly version.
- Truffle Infusion: Elevate the dish by drizzling truffle oil before serving for a touch of luxury.
- Cheesey: Sprinkle grated Parmesan or Gruyère on top for a cheesy indulgence.
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Can I freeze it? Technically, yes. But be aware that the texture may slightly change upon thawing. It's best enjoyed fresh or from the fridge.
- Patience is a Virtue: Allow the mushrooms to release their juices and develop a golden brown hue for maximum flavor.
- Flour Power: Don't rush the flour-cooking step. It ensures your soup won't taste like raw flour.
- Creamy, Not Boiling: When adding cream, heat it gently. Avoid boiling to prevent any unwanted curdling.
- Garnish Game: Elevate the visual appeal by taking a few extra minutes to sauté some mushrooms for a stunning and tasty garnish.
While fresh is best, frozen mushrooms can be used in a pinch. Ensure they're thoroughly thawed and drained.
Absolutely! The flavors deepen overnight, making it an excellent make-ahead dish.
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⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
Easy Creamy Mushroom Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion diced
- 2 cups chopped mushrooms 175g portabello, button, chestnut etc…
- 2 cloves garlic finely chopped
- 3 tablespoons all purpose flour / plain flour
- 3 cups vegetable stock 700ml
- 7-8 small mushrooms optional, to garnish
- 1 cup heavy cream / double cream 235ml
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 1 teaspoon olive oil
- 8 small mushrooms sliced
- 2 tablespoons heavy cream / double cream
- Heat the butter and oil in a pot over a medium/low heat until the butter melts. Add the onion and fry, stirring often, for 4 minutes or until soft and translucent, but not browned. Stir in the chopped mushrooms and garlic and cook, stirring often, for 7-8 minutes or until the mushrooms have released their juices and begin to brown slightly.
- Mix in the flour and cook for 1 minute.
- Stir in the vegetable stock, thyme and pepper, stirring so no lumps of flour remain. Cover the pot with a lid and simmer for 10 minutes.
- Stir in the cream and heat for 2 minutes, but don’t allow it to boil.
- If garnishing, while the soup is cooking, heat the oil in a frying pan, then add the sliced mushrooms and cook for 5 minutes or until soft and lightly browned.
- Spoon the soup into bowls, drizzle with a little of the extra cream and top with the fried mushrooms.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.