Creamy Mushroom Soup Recipe
There’s nothing quite as comforting as a warm bowl of creamy mushroom soup on a chilly day. This homemade version is rich, velvety, and full of deep earthy flavors that will make you forget about any canned soup you’ve ever had.
Ingredients
For the Soup:
- 1 lb mushrooms cremini, button, or a mix, sliced
- 2 tbsp butter or olive oil for dairy-free
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tbsp flour or cornstarch for gluten-free
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk for dairy-free
- 1 tsp thyme fresh or dried
- Salt & black pepper to taste
Optional Add-ins:
- ¼ cup white wine for extra depth of flavor
- ½ tsp red pepper flakes for a subtle heat
- ½ cup Parmesan cheese for extra richness
Instructions
Step 1: Sauté the Mushrooms
- Heat butter or olive oil in a large pot over medium heat.
- Add onions and garlic; sauté until fragrant (about 2 minutes).
- Add sliced mushrooms and cook for 5-7 minutes until soft and golden brown.
Step 2: Thicken the Base
- Sprinkle flour over the mushrooms and stir well to coat.
- Cook for 1 minute to remove the raw flour taste.
Step 3: Add Liquid & Simmer
- Pour in the broth and bring to a gentle simmer.
- Add thyme, salt, and pepper, then let it cook for 10 minutes.
Step 4: Blend & Make It Creamy
- For a chunky soup, leave it as is.
- For a smooth soup, use an immersion blender or blend half the soup and mix it back in.
- Stir in heavy cream (or coconut milk) and simmer for another 2 minutes.
Step 5: Serve & Garnish
- Taste and adjust seasoning if needed.
- Garnish with fresh herbs, extra cream, or grated cheese.
- Serve hot with crusty bread or a side salad.