Looking for a simple and tasty recipe for creamy mushroom soup? Check out this homemade version made with mushrooms, onions, garlic, heavy cream, and butter – the perfect comfort food. Serve it as an appetizer or a light meal for lunch or dinner, and enjoy the delicious flavors. Follow these easy steps to make this creamy mushroom soup, sure to become one of your go-to recipes!
Why this creamy mushroom soup recipe works
Lately, whenever I have any extra veggies left over, I have been using them in different stews and soups so I wouldn't have to throw them away!
This week, I made a mushroom quiche and had so many mushrooms left over. I knew I wanted to turn them into something special and 100% delicious. After a few minutes of brainstorming, I decided to make a creamy mushroom soup - the perfect way to use up my extra mushrooms!
This recipe is so easy to throw together with only a few ingredients that you probably already have in your pantry. The heavy cream adds richness and smoothness, while the butter adds depth and flavor. The garlic and onion add a nice extra kick of flavor, but if you're not a fan of either one, feel free to leave them out.
Best of all, this homemade mushroom soup is super easy to make!
Tips for making the best creamy mushroom soup
Here are some of the best tips for making this homemade soup with mushrooms and garlic...
Add some spice
To add some flavor to the soup, you can add a pinch of paprika or cayenne pepper when sautéing the vegetables.
Don’t be afraid of butter
Butter is an essential part of this recipe, as it helps thicken the soup and adds richness. If you prefer using olive oil instead, feel free to do so.
Choose your favorite cream
If you aren’t a fan of heavy cream, you can use half-and-half or light cream instead but the outcome might be less creamy.
Whenever I serve this mushroom soup, I like to top it off with some extra mushrooms and thyme. It really adds to the flavor and presentation! You can also top it with some crunchy croutons or other fresh herbs.
Make it a meal!
Don't be afraid to serve this soup with your favorite sandwich or salad. Sometimes, if I have any extra time, I love making these crunchy breadsticks to dip into the soup.
This creamy mushroom soup is so delicious, it goes great with just about anything!
Here are some questions people often ask about how to make this homemade cream of mushroom soup...
What kind of mushroom is best for this soup recipe?
The best mushroom for this recipe is button mushrooms. They have a mild flavor which makes them perfect for soups like this one. You can also use cremini or baby portobello mushrooms if you prefer.
Can I use frozen mushrooms?
Yes, you can use frozen mushrooms for this recipe. Just be sure to thaw them first and pat them dry before adding to the soup.
Can I make this soup in advance?
Yes, you can definitely make this soup in advance. It will keep in the refrigerator for up to three days. Reheat on the stovetop or in the microwave when ready to serve.
How do I make this mushroom soup vegan?
To make this soup vegan, simply substitute the butter with vegan-friendly margarine. You can also use almond or coconut milk in place of the heavy cream.
Make this creamy mushroom soup today!
This creamy mushroom soup recipe is a delicious and easy way to enjoy a comforting bowl of soup. With just a few simple ingredients, you can whip up this tasty dish in no time at all.
Whether you're looking for an appetizer or a light meal, this comforting soup is sure to hit the spot.
More soup recipes:
Want to try a few more soup recipes at home? Check out some of these delicious treats:
Creamy Mushroom Soup Recipe
- 2 lb. (~2 baskets) mushrooms
- 1 onion (diced)
- 3 tablespoon olive oil
- 3 garlic cloves (minced)
- 4 tablespoon (50 grams) butter
- ¼ cup all-purpose flour
- 6 cups boiling water
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 4 tablespoon soy sauce
- Salt and pepper by your taste
- Roughly chop the mushrooms.
- In a soup pot, combine the olive oil, onion, garlic, salt, and pepper.
- Sauté the onion on high heat until it starts to change color, then add the mushrooms.
- Continue cooking until the mushrooms have released all their moisture and the liquid has evaporated from the bottom of the pot. The mushrooms will turn dark brown.
- To make a thick paste, add the butter and flour in the pot then stir and cook for one to two minutes. This will coat the mushrooms and the bottom of the pot.
- Then, add boiling water and dried thyme, and stir to dissolve all the flour from the pot's bottom. Let the liquid simmer.
- Add the cream and soy sauce into the mushroom base.
- Cook for another 10 minutes and then taste it.
- If required, add a pinch of salt and serve hot.
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