Mushroom Soup Recipe
This creamy homemade Mushroom Soup Recipe is an easy, comforting, and savory bowl of warmth you can whip up in under 45 minutes.
Let me explain why this simple vegetarian soup holds a special place in my heart—and at my table. I first tasted a version of this Mushroom Soup at my cousin Linda’s autumn gathering, the air redolent with pine and woodsmoke. Ever since, I’ve tinkered with ingredients—swapping heavy cream for Greek yogurt, adding a splash of white wine—until I landed on this healthy, yet indulgent, balance of earthy mushrooms, aromatic herbs, and just enough richness to feel like a treat without an ounce of guilt. You know what? It’s perfect for busy weeknights, cozy weekends by the fire, or even a casual dinner party when you want something nourishing and homemade. Now, let me walk you through why you’ll adore this recipe and how to make it, step by friendly step.
Why You’ll Love This Recipe
• Ready in under 45 minutes—no slaving over a hot stove
• Uses simple pantry staples you probably already have
• Naturally vegetarian and can easily turn vegan or gluten-free
• Impresses guests with its savory, restaurant-quality flavor
• Cozy and comforting—ideal for chilly evenings or rainy days
• Silky, creamy texture without heavy reliance on cream
• Scalable: double it for gatherings or halve for solo dinners
• Healthy twist: adds depth with mushrooms’ umami and antioxidants
Ingredients
• 1 lb (450 g) cremini or white button mushrooms, sliced (wipe with a damp cloth; avoid rinsing to prevent sogginess)
• 2 tablespoons unsalted butter or extra-virgin olive oil (I love KerryGold butter for richness)
• 1 small yellow onion, finely chopped (sweet Vidalia works beautifully)
• 2 garlic cloves, minced (fresh always, but frozen minced works in a pinch)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 4 cups (960 ml) low-sodium vegetable broth (Swanson or homemade)
• ½ cup (120 ml) heavy cream or full-fat coconut milk for a vegan twist
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped parsley, a drizzle of truffle oil, or sautéed mushroom slices
Directions
1. Prep the mushrooms. On a clean cutting board, gently wipe each mushroom with a damp paper towel to remove grit, then slice about ¼-inch thick.
2. Sauté the aromatics. In a heavy pot over medium heat, melt butter (or warm oil) until it shimmers. Add onion and cook until soft and translucent—about 5 minutes. Stir occasionally so it doesn’t brown too fast.
3. Add garlic and thyme. Toss in minced garlic and fresh thyme leaves. Cook 1 minute, stirring constantly, until fragrant—your kitchen will smell like pure comfort.
4. Brown the mushrooms. Increase heat to medium-high. Add sliced mushrooms in a single layer (work in batches if needed) and let them sizzle undisturbed for 2 minutes before stirring. This step builds depth and savory complexity.
5. Simmer in broth. Pour in vegetable broth, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook for 10–12 minutes, until mushrooms are tender and broth is infused.
6. Blend to creamy perfection. Use an immersion blender directly in the pot for a slightly textured finish, or transfer in batches to a countertop blender for a silken smoothness—just watch for steam buildup by venting the lid.
7. Stir in cream. Return soup to low heat. Pour in heavy cream or coconut milk, stirring until fully incorporated. Warm through for 2–3 minutes—don’t let it boil or the cream may separate.
8. Season and adjust. Taste and season with salt and plenty of black pepper. If it feels too rich, a squeeze of lemon brightens flavors; too thin, simmer a little longer uncovered.
9. Garnish and serve. Ladle into bowls and top with parsley, an extra swirl of cream, or crispy sautéed mushroom slices for a pretty finish.
Servings & Timing
• Makes 4 generous bowls
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
Variations
• Shiitake Swap: Replace half the mushrooms with shiitakes for an earthier bite.
• Herby Twist: Add a sprig of rosemary or fresh oregano alongside the thyme.
• Vegan Version: Use coconut milk and vegan butter; skip the cream entirely.
• Gluten-Free Kick: Thicken with a spoonful of rice flour or cornstarch slurry if desired.
• Wine Infusion: Deglaze the pan with ¼ cup dry white wine before adding broth.
• Cheese Lust: Stir in grated Gruyère or Parmesan for an extra savory note.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer keeps, freeze in freezer-safe jars or bags for up to 3 months—leave a little headspace since liquids expand. To reheat, thaw overnight in the fridge, then warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, stir in a splash of water or broth to loosen it. Make-ahead tip: prep and cook through step 5, cool, then refrigerate; blend and finish with cream just before serving.
Notes
• Don’t skip browning the mushrooms—it’s the secret to deep, savory flavor.
• If you prefer a chunkier soup, reserve a handful of sautéed slices before blending.
• To reduce sodium, start with low-sodium broth and season at the end to taste.
• For extra umami, stir in a teaspoon of soy sauce or miso paste when adding broth.
• I learned that adding cream off-heat prevents curdling; warming through is enough.
FAQs
Q: Can I use dried mushrooms?
A: Absolutely—reconstitute ½ oz dried porcini in hot water for 20 minutes, strain, chop, and add with fresh mushrooms.
Q: How do I make this dairy-free?
A: Swap heavy cream for full-fat coconut milk or cashew cream; vegan butter works in place of butter.
Q: My soup is too thin—how can I thicken it?
A: Stir in a teaspoon of cornstarch mixed with cold water or simmer uncovered a bit longer.
Q: Can I freeze the blended soup?
A: Yes—freeze in portions, thaw overnight in the fridge, then reheat gently on low.
Q: What’s the best blender to use?
A: I love my Vitamix for super-smooth soups, but an immersion blender is quick and less cleanup.
Q: Is this recipe gluten-free?
A: It is by default; just ensure your broth and any added seasonings have no hidden gluten.
Q: How do I prevent the soup from splitting?
A: Don’t boil after adding cream; gently warm to combine.
Q: Any tip for less prep?
A: Buy pre-sliced mushrooms and frozen minced garlic—it cuts chopping time in half.
Conclusion
This Mushroom Soup Recipe delivers creamy, comforting goodness with minimal fuss and maximum flavor—perfect for busy cooks who crave a homemade touch. Give it a try, leave me a comment on how you customized it, and explore my [Cream of Broccoli Soup](#) for another cozy classic. Enjoy every spoonful!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
