I’m sharing my Creamy Mushroom Soup made from cremini mushrooms, onions, garlic, fresh thyme, and a splash of whipping cream, plus one simple kitchen trick that intensifies the mushroom flavor.

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I never thought a bowl could surprise me so much, but this Creamy Mushroom Soup did. Using cremini mushrooms and heavy whipping cream, it turns familiar into something a little mysterious, like those Homemade Mushroom Soup recipes you only find at small cafes.

It’s not the powdered cream of mushroom soup or any dry cream of mushroom soup recipe, it’s silkier, and kinda stubbornly simple. I wanted a soup that made me pause and taste again, that pushed me to Make Your Own Cream Of Mushroom Soup next weekend, and this one does that, every single spoonful.

Try it, you might get hooked.

Why I Like this Recipe

– I love how it warms me up, feels like a hug on a bad day, comfort food for sure
– I like that it’s pretty easy to pull together, not fussy but still kinda impressive
– I enjoy the mix of smooth and little bits of texture, keeps every spoonful interesting
– I like that leftovers get even better, reheats quick and still hits the spot

Ingredients

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Mushrooms: earthy low calorie, good fiber and some protein boost umami and depth.
Yellow onion: adds sweetness when cooked has fiber and antioxidants helps balance flavors.
Garlic: pungent, small boost of immunity compounds adds sharp savory bite.
Butter: rich mouthfeel mostly fat, makes soup silky and more satisfying.
Heavy cream: gives creamy texture high in fat and calories, mellows flavors.
Thyme: aromatic herb low calorie adds bright earthy note and subtle bitterness.
Flour and broth: flour thickens carbs broth adds savory backbone and extra salt.

Ingredient Quantities

4 tbsp unsalted butter

1 medium yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

1 lb (450 g) cremini mushrooms, sliced

1 tbsp fresh thyme leaves or 1 tsp dried thyme

3 tbsp all purpose flour

4 cups (1 L) low sodium chicken or vegetable broth

1 cup (240 ml) heavy whipping cream

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Melt 4 tbsp butter in a large pot over medium heat, add 1 cup finely chopped yellow onion and a pinch of salt, cook until onions are soft and just starting to turn translucent, about 5 minutes.

2. Add 2 cloves minced garlic and 1 tbsp fresh thyme (or 1 tsp dried), stir for 30 seconds to 1 minute, dont let the garlic burn.

3. Add 1 lb sliced cremini mushrooms, increase heat a bit and cook, stirring occasionally, until mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes; this browning is where most of the flavor comes from, so be patient.

4. Sprinkle 3 tbsp all purpose flour over the mushrooms, stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a roux, scraping up any browned bits from the bottom of the pot.

5. Slowly whisk in 4 cups low sodium chicken or vegetable broth, a little at a time at first to avoid lumps, then bring to a gentle simmer; cook 10 to 12 minutes until the soup thickens slightly.

6. Reduce heat to low and stir in 1 cup heavy whipping cream, heat until just warmed through, do not boil or the cream can split, taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, add more to taste.

7. For a smoother texture, use an immersion blender right in the pot to partially or fully purée the soup, or transfer half to a blender and pulse, then return to pot; if it’s too thick add a splash more broth.

8. If you want extra mushroom texture, reserve a handful of sautéed mushrooms before adding flour and stir them back in at the end. For a silkier finish strain the soup through a fine mesh sieve.

9. Serve hot, garnish with 2 tbsp chopped fresh parsley if using, and a grind of black pepper. Let leftovers cool a bit before refrigerating; soup will thicken in fridge, loosen with a little broth when reheating.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Chef’s knife, sharp
3. Cutting board
4. Wooden spoon or heatproof spatula, dont use a thin plastic one at high heat
5. Measuring cups and spoons
6. Whisk
7. Immersion blender or regular blender for pureeing
8. Fine mesh sieve and a ladle for finishing and serving

FAQ

Q: Can I use other mushrooms besides cremini?

A: Yes. Baby bella, white button, shiitake or a mix all work. Keep in mind shiitake are meatier so they might need a bit more cooking time, and if you mix varieties you get better depth of flavor.

Q: How do I keep the mushrooms from getting soggy instead of browning?

A: Don’t crowd the pan, cook in batches if needed, use medium-high heat and let them sit so they brown before stirring. If they release a lot of water, raise the heat and let it evaporate so you get good caramelization.

Q: Can I make this dairy free or lighter?

A: For dairy free use full fat coconut milk or cashew cream, taste as you go since coconut can change the flavor. For lighter, swap half the cream with milk or use low fat cream but be aware the soup will be less rich.

Q: Will the cream split if I boil the soup?

A: High heat can make cream separate, so simmer gently after adding it. If you need it hotter, warm the cream first and stir it in slowly. That usually prevents curdling.

Q: Can I make this ahead or freeze it?

A: Yes, fridge for 3 to 4 days is fine. For freezing, cool it and freeze up to 3 months but leave out the cream if you can, add fresh cream when reheating for best texture.

Q: I want it extra creamy, what’s the best way?

A: Blend part or all of the soup with an immersion blender or in batches in a regular blender. You can also make the roux a little thicker by cooking an extra minute before adding broth, that helps too. Don’t overblend if you like some mushroom texture.

Creamy Of Mushroom Soup Recipe Substitutions and Variations

Unsalted butter: swap for extra virgin olive oil (use about the same amount) or for a dairy free option use vegan butter, 1 to 1. Olive oil gives a bit more savory flavor, vegan butter keeps the richness.
Cremini mushrooms: use white button mushrooms (same amount) if that’s what you’ve got, or try shiitake or sliced portobello for a meatier, deeper taste. Dried porcini (rehydrated) adds great umami but use less.
Heavy whipping cream: use half and half for a lighter soup (same volume but less rich), or make a quick cream substitute by mixing 3/4 cup whole milk with 1/4 cup melted butter to equal 1 cup heavy cream. For dairy free, full fat coconut milk works, just expect a subtle coconut note.
All purpose flour: swap for cornstarch (use about half the amount of flour and dissolve it in cold water to make a slurry before adding) or use a gluten free 1-to-1 flour blend in the same amount. Arrowroot powder works like cornstarch if you prefer it.

Pro Tips

1. Dry the mushrooms well and give them room in the pan, else they steam and never get those deep brown bits that make the soup taste real. be patient, stir less, and scrape up the browned bits into the soup later.

2. When you add the flour, let it cook a minute or two so it loses that raw taste, then whisk in the broth slowly to avoid lumps. also, if the soup tastes flat at the end, a splash of dry sherry or a squeeze of lemon brightens it right up.

3. For texture, blend only part of the soup so you keep some mushroom chunks, or puree all of it and then fold in a handful of reserved sautéed mushrooms. if you want it ultra smooth, push it through a fine mesh strainer.

4. Don’t let the cream boil or it can split, heat it gently and taste as you go because salt levels change as it reduces. finish with a pat of butter or chopped parsley for shine and a final grind of pepper.

Creamy Of Mushroom Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Creamy Mushroom Soup made from cremini mushrooms, onions, garlic, fresh thyme, and a splash of whipping cream, plus one simple kitchen trick that intensifies the mushroom flavor.

Servings

servings

Calories

383

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven
2. Chef’s knife, sharp
3. Cutting board
4. Wooden spoon or heatproof spatula, dont use a thin plastic one at high heat
5. Measuring cups and spoons
6. Whisk
7. Immersion blender or regular blender for pureeing
8. Fine mesh sieve and a ladle for finishing and serving

Ingredients

4 tbsp unsalted butter
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
1 lb (450 g) cremini mushrooms, sliced
1 tbsp fresh thyme leaves or 1 tsp dried thyme
3 tbsp all purpose flour
4 cups (1 L) low sodium chicken or vegetable broth
1 cup (240 ml) heavy whipping cream
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp chopped fresh parsley (optional)

Directions

Melt 4 tbsp butter in a large pot over medium heat, add 1 cup finely chopped yellow onion and a pinch of salt, cook until onions are soft and just starting to turn translucent, about 5 minutes.
Add 2 cloves minced garlic and 1 tbsp fresh thyme (or 1 tsp dried), stir for 30 seconds to 1 minute, dont let the garlic burn.
Add 1 lb sliced cremini mushrooms, increase heat a bit and cook, stirring occasionally, until mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes; this browning is where most of the flavor comes from, so be patient.
Sprinkle 3 tbsp all purpose flour over the mushrooms, stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a roux, scraping up any browned bits from the bottom of the pot.
Slowly whisk in 4 cups low sodium chicken or vegetable broth, a little at a time at first to avoid lumps, then bring to a gentle simmer; cook 10 to 12 minutes until the soup thickens slightly.
Reduce heat to low and stir in 1 cup heavy whipping cream, heat until just warmed through, do not boil or the cream can split, taste and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, add more to taste.
For a smoother texture, use an immersion blender right in the pot to partially or fully purée the soup, or transfer half to a blender and pulse, then return to pot; if it's too thick add a splash more broth.
If you want extra mushroom texture, reserve a handful of sautéed mushrooms before adding flour and stir them back in at the end. For a silkier finish strain the soup through a fine mesh sieve.
Serve hot, garnish with 2 tbsp chopped fresh parsley if using, and a grind of black pepper. Let leftovers cool a bit before refrigerating; soup will thicken in fridge, loosen with a little broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.