Creamy Mushroom Soup
This Creamy Mushroom Soup is rich, velvety, and packed with deep, earthy mushroom flavor. Made with properly browned mushrooms, aromatic herbs, and a smooth cream base, it’s a cozy homemade soup that feels indulgent without being heavy—perfect for chilly days or comforting dinners.
Ingredients
- 3 tablespoons butter or olive oil
- 1½ pounds cremini or button mushrooms sliced evenly
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- ¾ cup heavy cream or whole milk
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional for extra umami
- 1 –2 teaspoons soy sauce or Worcestershire sauce
Instructions
- Clean mushrooms with a damp paper towel and slice evenly.
- Melt butter in a large pot or Dutch oven over medium heat.
- Add mushrooms in a single layer and cook for 8–10 minutes, stirring occasionally, until moisture releases and mushrooms turn golden brown.
- Add onion and cook for 4–5 minutes until softened.
- Stir in garlic and thyme; cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir constantly for 1 minute.
- Slowly pour in broth, stirring to prevent lumps.
- Bring to a gentle simmer and cook for 10–12 minutes, until slightly thickened.
- Stir in cream and simmer gently for 3–5 minutes.
- Season with salt, pepper, and optional soy sauce or Worcestershire.
- Blend partially or fully with an immersion blender if a smoother texture is desired.
- Serve warm.
Notes
- Browning the mushrooms deeply is essential for rich flavor.
- Do not boil after adding cream—keep heat low.
- Blend only part of the soup if you prefer some texture.