This Creamy Mushroom Soup is a rich, velvety, and deeply flavorful dish that highlights the earthy taste of mushrooms. Perfect for a cozy meal, this soup is creamy yet light, making it a comforting classic for any season.
Origin Creamy Mushroom Soup
Cream-based mushroom soups date back to European cuisine, particularly French cooking, where they were refined into elegant dishes served in fine dining. The modern version of Creamy Mushroom Soup gained popularity in American households through canned variations introduced in the early 20th century. Today, homemade versions are preferred for their fresh, robust flavors and healthier ingredients. You can explore a similar version on Bon Appétit.
What I Love About This Recipe
The intense mushroom flavor combined with the creamy texture makes this soup irresistible. The addition of garlic and herbs enhances the earthy taste, and it’s incredibly easy to prepare. Plus, it pairs wonderfully with crusty bread or a light salad, making it a versatile meal.
Also Read : Copycat Cheesecake Factory Brown Bread
Creamy Mushroom Soup
Course: Recipes4
servings10
minutes25
minutes280
kcalIngredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound (450g) mushrooms, sliced (button, cremini, or mixed)
2 tablespoons all-purpose flour
4 cups vegetable or chicken broth
1 cup heavy cream
½ teaspoon dried thyme or fresh thyme leaves
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional, for depth of flavor)
Directions
- Heat butter and olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until fragrant and translucent.
- Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
- Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the broth while stirring continuously. Let it simmer for about 10 minutes.
- Reduce heat and stir in the heavy cream, thyme, salt, pepper, and nutmeg. Simmer for another 5 minutes.
- Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
- Adjust seasoning and serve warm, garnished with extra thyme or a drizzle of cream.
Notes
- For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
- If you prefer a chunkier texture, blend only half of the soup.
