Mushroom Soup Recipe

Mushroom soup is my ultimate comfort food—it’s like a cozy hug in a bowl that instantly transports me to a blissful state of relaxation. Plus, the earthy flavors and creamy texture make it feel like a sophisticated indulgence, perfect for impressing guests or just treating myself on a chilly evening.

This mushroom soup is a labor of love that perfectly balances flavor and comfort. The unsalted butter and olive oil provide a nice base to the finely chopped onion and minced garlic, which enhance the earthy taste of the sliced mushrooms.

Dried thyme adds a fragrance to the soup that is nothing short of delightful, while heavy cream gives the finished product a rich, luxurious texture. And don’t forget the freshly ground black pepper!

Ingredients

Unsalted Butter
Adds depth and richness, supporting a creamy texture.

Olive Oil
Delivers healthful fats and boosts flavor.

Onion
Assists in digestion and contributes refined sweetness.

Garlic
Enhances the immune system, packed with the essence of flavor.

Mushrooms
Umami-rich, antioxidant- and B vitamin-rich foods.

Dried Thyme
Warm and aromatic grassy herbs, bring understated elegance.

Vegetable or Chicken Broth
Nutritious and taste-rich foundation.

Heavy Cream
Contributes to the creamy texture and richness of the soup.

All-Purpose Flour
Makes soup thicker, delivering a silky-textured consistency.

Fresh Parsley
Enhances taste; abundant in vitamins and antioxidants.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced (cremini, button, or a mix)
• 1 teaspoon dried thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. In a large pot, over medium heat, melt the unsalted butter with the olive oil.

2. Finely chopped onion and minced garlic go into the pot in the next step. Sauté those aromatics until the onion is translucent, which won’t take longer than 5 minutes.

3. In the pot, add the sliced mushrooms and cook, occasionally stirring, until they discharge their moisture and begin to brown, about 8–10 minutes.

4. Mix in the dried thyme, then season with salt and freshly ground black pepper to taste.

5. Stir the all-purpose flour into the mushrooms until it is well combined, cooking for another 2-3 minutes to ensure the flour doesn’t taste raw when you eat the finished dish.

6. Slowly add the vegetable or chicken broth while stirring to combine it completely with the flour mixture.

7. Allow the flavors to meld and the soup to thicken somewhat by bringing it to a gentle simmer for 15-20 minutes.

8. Stop heating the pot and stir in the cream with a heavy hand, mixing until fully incorporated.

9. Sample the soup and modify the seasoning with extra salt and pepper if necessary.

10. Serve the mushroom soup steaming, with the freshly chopped parsley garnishing each portion to perfection.

Equipment Needed

1. Large pot
2. Cutting board
3. Sharp knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Whisk

FAQ

• Can I use different types of mushrooms?Absolutely, you can use a combination of your preferred mushrooms for extra taste and texture. Crimini, button, or shiitake mushrooms are excellent choices.
• Can this soup be made vegan?Substitute the butter with olive oil and the heavy cream with a plant-based cream or coconut milk. Use vegetable broth instead of chicken broth.
• How can I make the soup thicker?The amount of flour can be increased slightly or a small cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) can be added to the simmering sauce.
• Is it possible to freeze the mushroom soup?Indeed, the soup can be frozen before the cream is added. When you are ready to enjoy the soup, thaw it and then add the cream while the soup is being reheated for the best possible texture.
• Can I add other vegetables to this soup?Undoubtedly, carrots, celery, or potatoes can be incorporated into the dish for added variety and nutrition. Just keep in mind to adjust the cooking time so that all of the ingredients finish cooking at the same time.
• How long will the soup keep in the refrigerator?An airtight container will prolong the life of the soup. In 3-4 days, it will be in the refrigerator, but won’t be fresh past that.

Substitutions and Variations

2 tablespoons unsalted butter – you can use 2 tablespoons margarine or coconut oil instead for a dairy-free option.
1 tablespoon olive oil – you can replace this with 1 tablespoon canola oil or vegetable oil.
1 medium onion, finely chopped; substitute with 2 shallots or 1 leek.
Mince 2 cloves of garlic; if you don’t have fresh garlic, use a half teaspoon of garlic powder instead.
1/2 cup heavy cream – or substitute with 1/2 cup coconut milk or cashew cream for a non-dairy version.

Pro Tips

1. Maximize Mushroom Flavor Before cooking the mushrooms, consider dehydrating a portion of them and then rehydrating them in the broth for an intensified mushroom flavor.

2. Mushroom Variety Use a mix of cremini and shiitake mushrooms for a richer taste profile. The earthiness of shiitake complements the creaminess beautifully.

3. Enhanced Creaminess For an even silkier texture, blend a portion of the soup before adding the heavy cream. This will give the soup a velvety consistency.

4. Flavor Depth Add a splash of white wine or sherry after the mushrooms start to brown in step 3. This introduces a subtle layer of acidity and sweetness, enhancing the complexity of flavors.

5. Infuse Herbs Tie a few springs of fresh thyme with kitchen twine and let it simmer in the broth. Remove it before serving to leave a gentle infusion without the bits in the soup.