Creamy Mushroom Soup

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Luxuriously creamy with rich, earthy mushrooms, this soup is the ultimate comfort food, perfect for cozy nights.

  • Servings: 4

  • Prep Time: 10 minutes | Cook Time: 20–25 minutes | Total Time: 35 minutes

  • Dietary Tags: Vegetarian • Comfort Food • Cozy & Easy

✅ Ingredients

  • 3 tbsp butter

  • ½ onion, finely chopped

  • 2 garlic cloves, minced

  • 4 cups mushrooms (cremini, button, or a mix)

  • ¼ cup all-purpose flour

  • 2 cups vegetable broth

  • 2 cups heavy cream

  • 1 tsp thyme (dried or fresh)

  • Salt & black pepper (to taste)

  • Optional: Chopped fresh parsley (for garnish)

🧑‍🍳 Instructions

  1. Cook Aromatics: In a large pot, melt butter over medium heat. Add chopped onions and garlic. Sauté for 2–3 minutes until soft and fragrant.

  2. Cook Mushrooms: Add sliced mushrooms and thyme. Cook for 6–8 minutes, allowing mushrooms to release moisture and brown.

  3. Thicken the Soup: Sprinkle flour over mushrooms, stirring to coat. Cook for 1 minute to remove raw flour taste.

  4. Add Broth: Slowly add vegetable broth while stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.

  5. Add Cream: Pour in heavy cream, stirring to combine. Simmer for another 5 minutes until creamy and smooth.

  6. Season: Taste and season with salt and pepper.

  7. Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread on the side.

💡 Notes

  • To make the soup vegan: Use plant-based butter and cream.

  • For extra flavor, try adding a splash of white wine while sautéing the mushrooms.

  • For a thicker soup, simmer for a few extra minutes to allow it to reduce further.

II. Brief Introduction

Nothing beats a bowl of Creamy Mushroom Soup on a chilly evening, and this recipe is pure comfort in a pot. The combination of mushrooms, butter, and cream creates an indulgent texture that’s balanced with a subtle earthiness from the thyme. Plus, it’s simple to make and vegetarian, making it perfect for anyone looking for a cozy and delicious meal.

III. Step-by-Step Cooking Guide

1. Sauté the Aromatics

  • Melt butter in a pot over medium heat. Add chopped onions and garlic, cooking until the onions become translucent and the garlic releases its fragrance (about 2–3 minutes).

2. Cook the Mushrooms

  • Add sliced mushrooms to the pot along with thyme. Allow them to cook down and brown, stirring occasionally for 6–8 minutes. This step helps develop rich flavors.

Tip: Don’t overcrowd the pot—let the mushrooms breathe for best browning.

3. Add Flour to Thicken

  • Sprinkle flour over the mushrooms and stir until well-coated. Let it cook for about 1 minute to eliminate any raw flour taste.

4. Pour in the Broth

  • Gradually add vegetable broth, stirring constantly to avoid lumps. Once combined, bring to a boil, then reduce the heat and simmer for 5 minutes.

5. Creamy Base

  • Stir in the heavy cream, letting the soup simmer for another 5 minutes. Stir occasionally, keeping the heat low to avoid the cream separating.

6. Taste & Season

  • Taste the soup and season with salt and black pepper. You can adjust the seasoning to suit your taste.

7. Serve

  • Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy!

IV. Ingredient Details & Substitutions

Why These Ingredients Work

  • Mushrooms: Provide earthy flavor and meaty texture.

  • Flour: Acts as a thickening agent for a creamy consistency.

  • Heavy cream: Adds richness and smoothness to the soup.

  • Vegetable broth: A savory, plant-based liquid base that supports the mushrooms’ natural flavors.

Substitutions

  • Plant-Based: Use vegan butter and coconut cream for a dairy-free version.

  • Broth Alternatives: You can use chicken broth if you prefer a non-vegetarian version, or even mushroom broth for an even deeper flavor.

V. Variations & Serving Suggestions

  • Herb Variations: Try adding rosemary or sage for an aromatic twist.

  • Add-ins: Incorporate sautéed onions or leeks for extra depth.

  • Vegan Option: Use a plant-based cream and butter, and vegan cheese for extra richness.

Pair with:

  • A slice of crusty sourdough or garlic bread.

  • A fresh green salad for a well-rounded meal.

  • A glass of crisp white wine like Sauvignon Blanc.

VI. Storage & Make-Ahead Tips

  • Refrigeration: Store in an airtight container for up to 4 days.

  • Reheating: Reheat gently on the stovetop, adding a little water or broth to loosen it if necessary.

  • Freezing: Can be frozen for up to 3 months. Thaw in the fridge and reheat on the stovetop, adding a little cream to restore its smoothness.

VII. Nutrition (per serving, approx.)

  • Calories: ~290 kcal

  • Protein: ~5g | Carbs: ~12g | Fat: ~23g

  • Fiber: ~2g | Sodium: ~800mg

  • Tags: Vegetarian, Comfort Food, High in Vitamin D (from mushrooms)

VIII. FAQs

Q: Can I make this soup ahead of time?
A: Absolutely! The flavors only deepen with time, so feel free to make it the day before. Just reheat gently.

Q: Can I use dried mushrooms?
A: Yes! Rehydrate dried mushrooms in hot water, and then add them to the soup. They will add an extra earthy depth.

Q: Can I make this in a slow cooker?
A: Yes! Sauté the mushrooms and aromatics, then add everything to the slow cooker and cook on low for 4-6 hours. Stir in cream just before serving.

IX. Author’s Note

This Creamy Mushroom Soup has been a staple in my kitchen for years. It’s the perfect balance of richness and earthiness, with a smooth texture that feels so comforting. Whether you’re making it for a cozy dinner or for meal prep, it’s always a crowd-pleaser.

X. Call-to-Action

Did you try this creamy, dreamy mushroom soup? I’d love to see how it turned out! Tag @KristyCookRecipes on Instagram, and share your photos or any variations you’ve made. Let’s keep the soup love going!

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