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If you ever crave a bowl of comforting warmth that’s both elegant and deeply satisfying, this Creamy Mushroom Soup Recipe is exactly what you need. Thick, velvety, and bursting with earthy mushroom flavor, this soup combines simple wholesome ingredients to create a dish that feels luxurious yet incredibly approachable. Whether you’re serving it on a chilly evening or as a starter for a cozy dinner, it’s the kind of soup that wraps you in a gentle, savory hug with every spoonful.
Ingredients You’ll Need
These ingredients might seem straightforward, but they are the magic behind the rich flavor and creamy texture of this soup. Each element plays a vital role, from the fresh thyme adding a subtle herbal note to the dry sherry lifting the earthiness of the mushrooms. The balance of butter and olive oil keeps the soup silky without overpowering the delicate mushroom taste.
- 1 tablespoon olive oil: Offers a light fruitiness and a good base for sautéing the vegetables.
- 2 tablespoons unsalted butter: Adds richness and helps develop a luscious texture.
- 1 medium yellow onion (finely diced): Provides sweetness and depth once caramelized slightly.
- 3 garlic cloves (minced): Brings a gentle pungency and warmth to the base flavor.
- 1½ pounds cremini or baby bella mushrooms (sliced): The star ingredient with a robust, earthy flavor and meaty texture.
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme: Adds a fresh, herbal touch balancing the richness.
- 1 bay leaf: Provides aromatic background notes that deepen the soup’s complexity.
- ¼ cup dry sherry or dry white wine: Enhances the mushroom’s umami and adds subtle acidity.
- 3 tablespoons all-purpose flour: Thickens the soup by forming a roux with butter and oil.
- 4 cups low-sodium vegetable broth (or chicken broth): The liquid foundation that’s both flavorful and light.
- ¾ cup heavy cream (or half-and-half): Creates the creamy consistency that defines the soup.
- 1 teaspoon soy sauce (or tamari): Intensifies umami and adds depth without overwhelming.
- 1 teaspoon fresh lemon juice: Brightens the flavors and balances the creaminess.
- ¾ teaspoon kosher salt (plus more to taste): Essential for seasoning and bringing all flavors together.
- ¼ teaspoon black pepper: Adds a mild heat that complements the earthiness.
- Chopped fresh parsley for serving: Provides a fresh, colorful garnish to finish the dish.
How to Make Creamy Mushroom Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot over medium heat until the butter melts completely. Add the finely diced onion and cook gently until it becomes soft and translucent, about 4 to 5 minutes. This step ensures the flavor base for the soup is sweet and mellow before you introduce garlic and mushrooms.
Step 2: Add Garlic and Mushrooms
Stir in the minced garlic and cook for just 30 seconds to unleash its aroma without burning. Toss in the sliced mushrooms, thyme leaves, and bay leaf. Cook while stirring occasionally until the mushrooms release their moisture and turn a rich golden brown, about 8 to 10 minutes. This caramelization is key—it creates deep, savory notes infused throughout the soup.
Step 3: Deglaze with Sherry
Pour in the dry sherry or white wine and let it simmer for 1 to 2 minutes, scraping up any browned bits from the bottom. The alcohol will mostly evaporate, leaving behind a subtle, complex flavor that lifts the earthiness of the mushrooms beautifully.
Step 4: Create the Roux
Sprinkle the all-purpose flour over the mushroom mixture and stir for one full minute to cook out the raw flour taste and form a roux. This step thickens the soup and gives it that velvety mouthfeel.
Step 5: Add Broth and Simmer
Gradually whisk in the vegetable or chicken broth to ensure everything blends smoothly without lumps. Bring the soup to a gentle simmer, then reduce the heat and let it cook for 10 minutes. This lets the soup thicken naturally and deepens the flavors as the ingredients mingle.
Step 6: Finish with Cream and Seasonings
Remove the bay leaf and stir in the heavy cream, soy sauce, and fresh lemon juice. Season with salt and pepper to taste. For an extra creamy texture, use an immersion blender to partially or fully blend the soup, depending on your preference. Warm the soup gently without boiling, then it’s ready to serve.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
Finishing the soup with a sprinkle of freshly chopped parsley adds a burst of color and a subtle grassy note that cuts through the richness. For a little crunch, toasted pine nuts or crispy shallots on top can elevate the texture beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic focaccia for dipping. A crisp green salad or a simple grilled cheese sandwich can round out the meal, making it perfect for both light lunches and comforting dinners.
Creative Ways to Present
For a pretty presentation, ladle the soup into bowls and swirl in a drizzle of heavy cream or a touch of truffle oil. Serving in small espresso cups or hollowed-out mini pumpkins can bring a fun seasonal flair that impresses guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Soup Recipe in airtight containers in the refrigerator for up to 3 days. The flavors often become even more harmonious after resting overnight, making it a great recipe to prepare in advance.
Freezing
This soup freezes well, making it perfect for meal prep. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Keep in mind that the cream might separate slightly upon thawing, so stirring well before reheating helps restore its smooth texture.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling to keep the cream from curdling. If needed, add a splash of broth or cream to refresh the consistency before serving.
FAQs
Can I make this soup vegan?
Absolutely! Substitute the butter with olive oil, use a plant-based cream or full-fat coconut milk, and replace the chicken broth with vegetable broth. The soy sauce ensures plenty of umami to keep the flavor rich and satisfying.
What mushrooms work best for this recipe?
Cremini or baby bella mushrooms are terrific for their meaty texture and deep flavor, but you can mix in shiitake, portobello, or even oyster mushrooms to add layers of complexity and variety.
Is it necessary to use sherry or wine?
While optional, the dry sherry or white wine really brightens the soup and lifts the mushroom’s earthiness. If you prefer to skip alcohol, a splash of extra broth or a bit of apple cider vinegar works as a substitute.
How can I make the soup gluten-free?
Simply swap the all-purpose flour with cornstarch. Mix 1½ tablespoons of cornstarch with 2 tablespoons of cold broth and stir it into the soup towards the end of cooking, simmering until it thickens.
Can I batch cook and freeze this soup for later?
Yes! This Creamy Mushroom Soup Recipe is fantastic for batch cooking. Freeze in individual portions to enjoy homemade comfort food anytime, just reheat gently on the stove or in the microwave.
Final Thoughts
There is just something so soothing about a warm bowl of this Creamy Mushroom Soup Recipe, made from scratch with love and simple ingredients. I encourage you to try this recipe—it’s easy to make, wonderfully flavorful, and perfect for sharing with family and friends on any day you want a little extra comfort. Once you’ve tasted it, I have no doubt it will become a favorite in your kitchen too!
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Creamy Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy mushroom soup is a comforting and flavorful homemade recipe perfect for any time of the year. Made with sautéed cremini mushrooms, fresh thyme, and a splash of dry sherry, it offers a rich, velvety texture with a depth of earthy umami flavors. Finished with a touch of heavy cream and a hint of lemon juice, this soup is both satisfying and easy to prepare on the stovetop. Ideal for weeknight dinners or cozy gatherings, it also adapts well to dietary preferences such as gluten-free and vegetarian.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1½ pounds cremini or baby bella mushrooms, sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
Liquids and Thickening
- ¼ cup dry sherry or dry white wine
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth or chicken broth
- ¾ cup heavy cream or half-and-half
Seasonings and Garnish
- 1 teaspoon soy sauce or tamari
- 1 teaspoon fresh lemon juice
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Chopped fresh parsley for serving
Instructions
- Heat fats and cook onions: Heat the olive oil and butter in a large pot over medium heat until the butter melts. Add the finely diced onion and cook, stirring occasionally, until the onion is softened and translucent, about 4 to 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Sauté mushrooms and herbs: Add the sliced mushrooms, thyme leaves, and bay leaf to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and turn a deep golden color, about 8 to 10 minutes.
- Deglaze with sherry: Pour in the dry sherry and simmer, scraping up any browned bits from the bottom of the pot. Let the sherry mostly evaporate, about 1 to 2 minutes.
- Create roux: Sprinkle the all-purpose flour evenly over the mushroom mixture and stir for 1 minute to form a roux, which will help thicken the soup.
- Add broth and simmer: Gradually whisk in the vegetable or chicken broth until the mixture is smooth. Bring the soup to a gentle simmer, then reduce the heat and let it simmer for 10 minutes to thicken and allow the flavors to develop.
- Finish the soup: Remove the bay leaf. Stir in the heavy cream, soy sauce, and fresh lemon juice. Season the soup with kosher salt and black pepper to taste.
- Optional blending: For an extra creamy texture, use an immersion blender to puree part or all of the soup. Warm the soup through gently without boiling.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
- For a dairy-light version, substitute 1 cup whole milk or half-and-half for the heavy cream.
- To intensify mushroom flavor, add ½ ounce dried porcini mushrooms rehydrated in hot water; use the strained soaking liquid in place of some broth.
- Make this soup gluten-free by replacing the flour with 1½ tablespoons cornstarch whisked into 2 tablespoons cold broth and stir it in at the end, then simmer until thickened.
- For richer umami, add ½ teaspoon white miso or a few drops of Worcestershire sauce (ensure vegetarian if needed).
