For years, my only experience with mushroom soup came from a can. It was fine, but it never quite captured the deep, woodsy flavor of fresh mushrooms. That all changed when I decided to make it from scratch. After a few tries, I landed on this perfected recipe. It’s simple, elegant, and delivers a rich, satisfying flavor that tastes like it came from a fancy restaurant.
You will love this homemade Mushroom Soup because it’s all about building incredible flavor from simple ingredients. The secret is browning the mushrooms to unlock their deepest earthy notes, creating a savory, umami-rich taste the canned stuff can’t match. It’s surprisingly straightforward, resulting in a velvety, luxurious soup that is pure comfort in a bowl.
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ½ cup heavy cream or creme fraîche, optional, plus more for serving
- Chopped fresh parsley, for garnish
How to Make Creamy Mushroom Soup
This process patiently builds layers of flavor for a perfectly balanced and delicious soup.
Step 1: Brown the Mushrooms for Maximum Flavor
Heat oil and butter in a large pot over medium-high heat. Add mushrooms in a single layer, working in batches if needed. Cook until browned and caramelized, about 8-10 minutes. This step is crucial for developing deep flavor.
Step 2: Sauté the Aromatics Until Soft
Remove the mushrooms and set them aside. Add the onion, salt, and pepper to the pot, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for one more minute until fragrant.
Step 3: Deglaze and Combine
Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let it reduce by half. Return the mushrooms to the pot and stir.
Step 4: Simmer the Broth to Meld the Flavors
Add the vegetable broth, tamari, and thyme. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 15-20 minutes to let the flavors meld.
Step 5: Blend to Your Desired Consistency
Use an immersion blender for a rustic texture, or carefully transfer the soup in batches to a stand blender for an ultra-smooth consistency. Blend until completely smooth.
Step 6: Finish with Cream and Final Seasoning
Return the soup to the pot over low heat and stir in the heavy cream. Warm gently without boiling. Taste and adjust seasoning with salt and pepper. Serve hot, garnished as desired.
My Best Mushroom Soup Tips
These few tricks take this soup from great to unforgettable.
My Secret Tip: Use Dried Porcini for Unbeatable Depth
For an intense umami kick, rehydrate a few dried porcinis in hot water, chop them, and add them with the fresh mushrooms. You can also add the strained soaking liquid to the broth for extra flavor.
Don’t Crowd the Pan: The Key to Perfectly Browned Mushrooms
To get deep caramelization instead of steaming the mushrooms, cook them in a single layer. You must work in batches if necessary it’s worth the extra effort for the flavor it builds.
For the Silkiest Texture, Strain After Blending
If you’re aiming for a truly velvety, restaurant-quality smoothness, pour the blended soup through a fine-mesh sieve before adding the cream. This ensures an impeccably silky texture.
Variations of Homemade Mushroom Soup
This recipe is wonderfully adaptable. For a vegan version, use plant-based butter and substitute the heavy cream with full-fat coconut milk or cashew cream. The recipe is naturally gluten-free; just ensure you use certified gluten-free tamari. If you prefer a heartier soup, stir in some cooked wild rice and a cup of reserved browned mushroom pieces after blending. Finally, feel free to swap the thyme with other woody herbs like a sprig of rosemary or a few sage leaves for a different aromatic profile.
FAQs
What are the best types of mushrooms to use for soup?
The combination of cremini and white button mushrooms offers a balanced, earthy flavor. For a deeper taste, feel free to use all cremini or add some sliced shiitakes.
How can I make my mushroom soup thicker?
The soup is naturally thick, but for more body, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering soup for the last couple of minutes.
Can I freeze this creamy mushroom soup?
Yes, but for the best texture, freeze the soup before adding the cream. Let the base cool completely, freeze it, and then add the cream when you reheat it gently on the stovetop.
How do I prevent the cream from curdling when I add it to the soup?
Add the cream to the soup over very low heat, ensuring it does not boil. You can also temper the cream by whisking a ladleful of hot soup into it before stirring it into the pot.
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Creamy Mushroom Soup
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Escape the can and indulge in the deep, woodsy flavor of this elegant homemade Creamy Mushroom Soup. This recipe transforms simple ingredients into a velvety, luxurious soup with an incredible umami-rich taste that rivals any restaurant. By perfectly browning the mushrooms, we unlock their deepest savory notes, creating pure, sophisticated comfort in a bowl. It’s surprisingly simple to make and guaranteed to impress.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
1 pound white button mushrooms, stemmed and sliced
8 ounces cremini mushrooms, stemmed and sliced
2 garlic cloves, grated
¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
3 cups vegetable broth
1 tablespoon tamari
1 tablespoon fresh thyme leaves, plus more for garnish
½ cup heavy cream or creme fraîche (optional)
Chopped fresh parsley, for garnish
Instructions
Brown the Mushrooms for Maximum Flavor
Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook without stirring for a few minutes, then toss and continue cooking until they are deeply browned and caramelized, about 8-10 minutes per batch. This step is crucial for developing a rich, savory flavor.
Sauté the Aromatics Until Soft
Remove the browned mushrooms from the pot and set them aside. Add the chopped onion, salt, and a few grinds of black pepper to the pot. Cook, stirring occasionally, until the onion has softened and is translucent, about 5-7 minutes. Stir in the grated garlic and cook for one more minute until fragrant.
Deglaze and Combine
Pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Allow the wine to bubble and reduce by about half. Return the cooked mushrooms to the pot and stir to combine.
Simmer the Broth to Meld the Flavors
Add the vegetable broth, tamari, and fresh thyme leaves. Bring the mixture to a boil, then reduce the heat to low, partially cover the pot, and let it simmer gently for 15-20 minutes. This allows all the flavors to meld together beautifully.
Blend to Your Desired Consistency
For a rustic, slightly chunky soup, use an immersion blender to pulse the soup directly in the pot until it reaches your desired texture. For an ultra-smooth and velvety consistency, carefully transfer the soup in batches to a stand blender and blend until completely smooth.
Finish with Cream and Final Seasoning
Return the blended soup to the pot over low heat. Stir in the heavy cream (if using) and warm it through gently, being careful not to let it boil. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh thyme, parsley, and a drizzle of olive oil.
Notes
Secret to Depth
For an even more intense umami flavor, rehydrate 1/4 ounce of dried porcini mushrooms in 1 cup of hot water. Finely chop the mushrooms and add them with the fresh ones. Strain the soaking liquid through a coffee filter and add it to the pot along with the vegetable broth.
Don’t Crowd the Pan
The key to perfectly browned, flavorful mushrooms is to cook them in a single layer without overcrowding. Working in batches ensures they sear and caramelize rather than steam.
Restaurant-Quality Texture
For an impeccably silky smooth soup, pour the blended soup through a fine-mesh sieve before returning it to the pot and adding the cream.
Freezing
This soup freezes wonderfully. For best results, freeze the soup before adding the cream. Thaw, reheat gently on the stovetop, and then stir in the cream before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Sauté, Simmer, Blend
- Cuisine: American / French
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mushroom soup, creamy mushroom soup, homemade soup, cream of mushroom, vegetarian soup, comfort food, umami, cremini mushrooms, easy soup recipe, gluten-free soup
