Creamy Mushroom Soup
There’s nothing more comforting than a warm,
velvety bowl of creamy mushroom soup on a chilly evening.
Baby Bella Mushrooms – These mushrooms bring a deep,
earthy flavor and meaty texture to the soup.
As the mushrooms sauté and release their deep, earthy aroma,
your kitchen fills with a cozy, inviting scent—
one that promises a bowl of something rich, nourishing, and deeply satisfying.
This soup is simple yet luxurious, made with just a handful of ingredients that come together to create an irresistibly creamy texture and bold umami flavor.
Let’s cook!
For Creamy Mushroom Soup
- Garlic – Adds a rich, aromatic depth to enhance the mushroom’s umami taste.
- Olive Oil – Used to sauté the mushrooms and bring out their natural flavors.
- Salt & Pepper – Essential for seasoning and balancing flavors.
- Butter – Helps create a smooth, velvety base for the soup.
- All-Purpose Flour – Works as a thickener, giving the soup its creamy consistency.
- Vegetable Broth – Provides a flavorful, savory base. Using a high-quality broth makes all the difference!
- Soy Sauce – Enhances the umami flavor and adds a subtle depth to the soup.
- Dried Thyme – A warm, earthy herb that complements the mushrooms beautifully.
- Heavy Cream – Creates a rich, creamy texture that makes the soup extra indulgent.
Creamy Mushroom Soup Recipe
This rich and flavorful mushroom soup is the perfect comfort food for chilly days. Using a high-quality broth enhances the depth of flavor, and we recommend Better Than Bouillon for its robust taste, affordability, and reduced waste compared to boxed broths. You can use either the vegetable or mushroom variety for a delicious result.
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Servings: 4
Notes
Ingredients (Serves 4)
- 1 lb. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- Salt & pepper to taste
- 4 Tbsp butter
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- ⅛ tsp dried thyme
- ½ cup heavy cream
Instructions
- Prepare the Ingredients:
Wash the mushrooms thoroughly and slice them. Mince the garlic. - Sauté the Mushrooms:
Heat olive oil in a soup pot over medium heat. Add the mushrooms, salt, and pepper. Sauté until the mushrooms release their moisture, the liquid evaporates, and they turn deep brown. Stir in the minced garlic and cook for another minute. - Create the Base:
Add butter and flour to the pot, stirring continuously. Cook for about two minutes until the mixture becomes golden brown, forming a thick base. - Simmer the Soup:
Pour in the vegetable broth, soy sauce, and thyme. Stir well to dissolve any flour stuck to the bottom of the pot. Bring to a simmer, allowing the soup to slightly thicken. - Add the Cream & Serve:
Stir in the heavy cream and taste the soup. Adjust seasoning with additional salt or pepper if needed. Serve hot with crusty bread for a comforting meal.
- Can I use different types of mushrooms for this soup?
Yes, you can use a variety of mushrooms such as button, cremini, portobello, or shiitake. Each type will impart a slightly different flavor, allowing you to customize the soup to your taste. - How can I thicken the soup if it turns out too thin?
If your soup is thinner than desired, you can thicken it by creating a slurry with equal parts flour and water, then stirring it into the simmering soup until it reaches your preferred consistency. - Can I make this soup dairy-free or vegan?
Absolutely! Substitute butter with olive oil or a plant-based margarine, and replace heavy cream with coconut milk or a nut-based cream alternative to make the soup vegan or dairy-free. - Is it possible to prepare this soup in advance?
Yes, you can make the soup ahead of time. Store it in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave when ready to serve. - Can I freeze the creamy mushroom soup for later use?
Yes, you can freeze this soup. Allow it to cool completely before transferring to airtight containers or freezer bags. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
