Creamy Mushroom Soup is a quick and easy recipe that is full of hearty & savory flavors. This will be perfect to warm you up on a cold night!
A cup of rich, thick Cream of Mushroom Soup is a quick base with a lot of flavor for many comforting casserole recipes. This lighter Soup recipe lets the earthy savory flavor of mushrooms shine with just a hint of cream to keep it cozy, just like my Potato Leek Soup.
Why You’ll Love This Soup?
- It can be made on the stove, in the slow cooker, or in the Instant Pot.
- It’s rich, creamy, and delicious but best of all it comes together in under an hour.
Sabrina’s Mushroom Soup Recipe
If you’re looking for a quick and flavorful soup recipe, then you’ll want to give Creamy Mushroom Soup a try. It’s a comforting and satisfying meal that’s perfect for those chilly nights when you need something warm and cozy. Plus, it’s easy to make, so it’s a great option for those busy weeknights when you don’t have a lot of time to spend in the kitchen.
Recipe Card
Ingredients
- 1/2 cup unsalted butter , divided
- 2 pounds crimini mushrooms , sliced
- 2 yellow onions , chopped
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon fresh thyme
- 1 tablespoon Worcestershire sauce
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1/2 cup parsley , chopped (for garnish)
Instructions
- To a large dutch oven on medium heat add half the butter and all of the mushrooms.
- Stir to coat and cook for 13-15 minutes until softened and the mushrooms are browned.
- Remove half the mushrooms and set aside.
- Add the remaining butter, onions, salt and pepper.
- Stir and cook for 4-5 minutes until translucent.
- Add in the garlic, stir to coat and cook until aromatic, about 30 seconds.
- Add in thyme, Worcestershire sauce and vegetable broth, bring to a simmer.
- Cook for 20 minutes.
- While the soup is simmering, add in heavy cream whisked together with 2 tablespoons of flour.
- Use an immersion blender and blend the soup until creamy.
- Add the cooked mushrooms to a small pan to heat through on medium heat or microwave for 10 seconds to warm.
- Serve soup in a bowl, topped with additional mushrooms and parsley; serve with crusty bread.
Nutrition
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Note from Sabrina
Creamy mushroom soup and cream of mushroom soup are both soup recipes that are made with mushrooms as a main ingredient. However, there are a few key differences between the two. Cream of Mushroom Soup is a condensed soup made with evaporated milk and very little broth so it is super thick, a perfect base for casserole recipes. Mushroom Soup is made with seasoned broth and then blended with a little dairy so it has a creamy texture like traditional vegetable soups.
Table of contents
About this Recipe
Creamy mushroom soup is a simple soup recipe made of crimini mushrooms that are simmered in a seasoned broth, and thickened with heavy cream. Brown mushrooms are hearty with a depth of flavors that are earthy and buttery. The soup is seasoned with herbs, spices, and other aromatic ingredients. It’s finished by blending with heavy cream for a silky smooth texture.
Ingredients
- Unsalted Butter: Butter is used to saute the mushrooms first, then the aromatic veggies to give the soup a rich and creamy texture.
- Crimini Mushrooms: The main component of the soup is of course mushrooms. I use crimini mushrooms because they are a hearty variety with a lot of flavor and provide a satisfying bite.
- Aromatics: This soup recipe uses double the onion and a good amount of garlic to add plenty of savory and aromatic flavor to the broth.
- Thyme: Thyme is the perfect herb to add a warm and slightly earthy flavor to the soup, and pairs well with mushrooms.
- Worcestershire Sauce: This vinegary savory sauce adds a slightly tangy umami flavor and helps balance out the richness of the heavy cream.
- Vegetable Broth: A good quality broth is the base of any good soup. I like a jarred stock concentrate so that I can add an extra teaspoon for even more flavor.
- Heavy Cream: Heavy cream is added to flour first then into the soup while simmering to cook off the raw flour taste and thicken the soup.
Can this be made ahead of time?
Yes, this soup can be made in advance and enjoyed throughout the week. Once the soup has cooled completely, store it in an airtight container. It will stay good in the fridge for up to 4 days. Creamy mushroom soup will keep in the freezer for up to 3 months in an airtight container or freezer bag. When you’re ready to serve the soup, thaw it in the refrigerator overnight and reheated on the stove or in the microwave.
Serving Ideas
This soup can be served on its own or with a variety of toppings, such as croutons, bacon bits, diced green onions, or fresh herbs. A drizzle of warm cream or shredded cheese like gouda or cheddar cheese are great too. It makes a light but cozy dinner with fresh baked French Bread or Grilled Cheese Sandwiches for dunking. Side dishes that go well with this soup include Winter Roasted Vegetables, a green salad, or a grain such as quinoa or rice. If you are a super mushroom lover, use Roasted Mushrooms for an extra layer of mushroom flavor. Go wild and make it mushrooms-only dinner and serve with some Slow Cooker Mushroom Rice!
How to Store
- Store: Before storing the soup, allow it to cool to room temperature to prevent moisture build up. Store in an airtight container for up to 4 days in the fridge.
- Reheat: Reheat it in a pot on the stove over medium heat or in the microwave. If reheating the soup in a pot on the stove, be sure to stir it occasionally to prevent it from sticking to the bottom of the pot. If reheating the soup in the microwave, be sure to use a microwave-safe container and heat it in short increments to prevent it from overheating.
- Freeze: To freeze the soup, transfer it to an airtight container or a resealable plastic bag and place it in the freezer.
Alternative Cooking Techniques
Slow Cooker Method
- Heat a small amount of butter in a pan over medium heat.
- Add the sliced mushrooms and chopped onions and saute until the mushrooms are browned and the onions are translucent, about 5-7 minutes.
- Transfer the mushrooms and onions in the slow cooker. Add the remaining ingredients and stir to combine, except the cream and flour.
- Cover the slow cooker and cook the soup on low heat for 4-6 hours, or high for 2-3 hours, or until the mushrooms are tender and the soup is hot.
- Once the soup is cooked, use an immersion blender to blend the soup until it’s smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.
- Mix heavy cream and flour, then whisk into soup. Cook uncovered on high for 10-20 minutes until thickened.
- Garnish the soup with chopped parsley and serve it hot.
Instant Pot Method
- Turn the Instant Pot to the saute setting. Add half the butter and the sliced mushrooms and chopped onions to the pot. Cook until the mushrooms are browned and the onions are translucent, about 5-7 minutes.
- Add 1 cup of broth to deglaze any browned bits from the bottom of the then stir in the remaining ingredients except cream and flour.
- Close the lid and set the valve to sealing. Cook on Manual High Pressure for 5 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Once pressure is released, remove the lid and use an immersion blender to blend the soup or blend in batches.
- Stir in heavy cream and flour mixture and bring soup to a simmer with Soup or Saute feature. Simmer until thickened.
Variations
- Mushrooms: Instead of crimini mushrooms, try white button mushrooms, shiitake mushrooms, porcini mushrooms, or oyster mushrooms.
- Veggies: Add other aromatic vegetables such as carrots, celery, or bell peppers to the onion mixture to build more flavor.
- Cream: Instead of heavy cream, you could use coconut milk, almond milk, or soy milk to make the soup dairy-free or vegan. You can also use yogurt or sour cream to give it delicious tangy favor.
- Seasonings: Try other herbs and spices such as rosemary or basil instead of thyme, or use soy sauce instead of Worcestershire to give the soup more depth and complexity of flavor.
- Vegan/Vegetarian: This mushroom soup recipe can be made vegetarian or vegan easily by using olive oil instead of butter and using a plant-based substitute in place of heavy cream like coconut milk or coconut cream.
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This mushroom soup is unbelievably rich, earthy, and velvety smooth without feeling heavy! Searing the mushrooms first brings out such a deep umami depth that puts canned versions to shame.
I’m really surprised that some mushroom soup recipes don’t brown the mushrooms first. Mentioning umami is the perfect description. Thank you for savoring this, and for the 5 stars.