This Creamy Mushroom Soup is smooth, earthy, and packed with deep mushroom flavor. It’s a classic comfort food that’s easy to make at home and perfect for cozy dinners or starters.
⏱ Prep Time
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Prep: 10 minutes
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Cook: 25 minutes
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Total: ~35 minutes
Servings: 4–6
🍳 Equipment
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Large pot or saucepan
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Knife & cutting board
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Immersion blender (or regular blender)
🥘 Ingredients
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2 tbsp butter (or olive oil)
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1 small onion, finely chopped
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3 cloves garlic, minced
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16 oz (450g) mushrooms (button, cremini, or mix), sliced
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2 tbsp all-purpose flour
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3 cups chicken or vegetable broth
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1 cup heavy cream (or half-and-half)
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½ tsp thyme (dried or fresh)
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Salt & black pepper, to taste
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1 tbsp soy sauce or Worcestershire sauce (optional, for depth)
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Fresh parsley, for garnish
👩🍳 Instructions
Step 1: Sauté
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Melt butter in a pot over medium heat.
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Add onion and cook until soft.
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Add garlic and mushrooms; cook 5–7 minutes until mushrooms release liquid and brown.
Step 2: Make Roux
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Sprinkle flour over mushrooms and stir for 1 minute.
Step 3: Add Broth
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Slowly pour in broth while stirring to avoid lumps.
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Simmer 10–12 minutes.
Step 4: Blend
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Use an immersion blender to blend until smooth (or blend in batches).
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Return to pot if using a regular blender.
Step 5: Finish
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Stir in cream, thyme, and soy/Worcestershire sauce.
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Season with salt and pepper.
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Simmer 3–5 minutes.
Step 6: Serve
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Garnish with parsley and serve hot with bread or croutons.
🍽 Flavor & Texture
✔ Creamy and silky smooth
✔ Deep earthy mushroom taste
✔ Comforting and rich
✔ Perfect starter or light meal
⭐ Tips & Variations
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Chunky soup: Blend only half the soup for texture.
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Vegan: Use olive oil, coconut milk, and veggie broth.
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Extra rich: Add grated Parmesan cheese.
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Low-carb: Skip flour and thicken with cream cheese.
📊 Nutrition Facts (Approx per serving)
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Calories: 260
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Fat: 20g
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Carbs: 12g
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Protein: 6g