There’s something undeniably special about a bowl of creamy mushroom soup. I remember rainy days at home as a kid, when my mom would whip up her version of this comforting dish. It filled the kitchen with earthy aromas, and before I knew it, I was curled up on the couch with a steaming bowl in hand. With this recipe, I’m excited to share my take on a classic favorite that not only satisfies the taste buds but is also a breeze to prepare.

What Makes This So Good:

Rich and savory flavors that truly satisfy.
Perfect for any occasion, whether it’s a casual dinner or an elegant gathering.
Quick and easy preparation, taking only about 30 minutes.
Simple, wholesome ingredients that you likely already have at home.
It offers a deliciously creamy texture without needing heavy cream!

Ingredients:

1 tablespoon (15 ml) olive oil
1 tablespoon (15 g) unsalted butter
1 medium onion, diced (about 150 g)
2 cloves garlic, minced
8 oz (225 g) fresh mushrooms, sliced (cremini or button mushrooms work well)
4 cups (1 liter) vegetable or chicken broth
1/2 cup (120 ml) milk (or a plant-based alternative)
2 tablespoons (15 g) all-purpose flour (or cornstarch for a gluten-free option)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Smart Swaps:

Use coconut milk instead of dairy milk for a dairy-free option.
For a heartier version, add in some chopped kale or spinach.

Make sure to source your mushrooms fresh! Look for ones that are firm and free of any slimy spots this ensures you get the best flavor out of your dish.

Directions:

Heat the oil and butter in a large pot over medium heat. Once the butter has melted, add the diced onion and cook for about 3-4 minutes until softened and translucent.
Add minced garlic to the pot and sauté for another minute until fragrant. Stir in the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Sprinkle in the flour (or cornstarch), stirring to coat the mushrooms evenly. Cook for 2 minutes to eliminate the raw flour taste.
Pour in the broth while stirring, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Stir in the milk and season with salt and pepper to taste. If you like your soup a bit thicker, you can let it simmer for an additional 5 minutes. The soup should be creamy and have a rich color.
Serve hot, garnished with fresh parsley if desired.

Pro Tips:

Make-Ahead: You can prepare this soup in advance. It stores well in the fridge for up to 3 days.
Transport: If taking to a potluck, store in a thermos to keep it warm.
Re-crisping: If you’d like a bit of crunch, add croutons or toasted bread on top before serving.

Variations:

Add a splash of white wine for an elegant twist.
Incorporate a tablespoon of soy sauce for a deeper umami flavor.
Mix in some cooked wild rice or quinoa for added texture and nutrition.

Serving, Storage, and Reheat Guidance:

Serve the soup hot with crusty bread or a side salad for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until warmed through or reheat on the stove over low heat.

FAQs:

Can I use dried mushrooms?
Yes, soak them in warm water before using to rehydrate.

How can I make it gluten-free?
Substitute the flour with a gluten-free alternative like cornstarch.

Does the soup freeze well?
Yes, but for the best texture, consume it within one month.

With the perfect balance of flavors and a creamy texture, this creamy mushroom soup is sure to become a favorite in your household too! Enjoy the satisying warmth it brings on those chilly days and the nostalgic memories it rekindles.

Creamy Mushroom Soup

Print Recipe

A comforting and creamy mushroom soup that’s easy to prepare and perfect for any occasion.

Total Time: 40 minutes
Yield: 4 servings

Ingredients

Scale

1 tablespoon (15 ml) olive oil
1 tablespoon (15 g) unsalted butter
1 medium onion, diced (about 150 g)
2 cloves garlic, minced
8 oz (225 g) fresh mushrooms, sliced
4 cups (1 liter) vegetable or chicken broth
1/2 cup (120 ml) milk (or a plant-based alternative)
2 tablespoons (15 g) all-purpose flour (or cornstarch for a gluten-free option)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)

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Instructions

Heat the oil and butter in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent.
Add minced garlic to the pot and sauté for another minute until fragrant. Stir in sliced mushrooms and cook for about 5-7 minutes until browned.
Sprinkle in the flour (or cornstarch), stirring to coat the mushrooms evenly. Cook for 2 minutes.
Pour in the broth while stirring to ensure there are no lumps. Bring to a simmer and cook for about 10 minutes.
Stir in the milk and season with salt and pepper to taste. For a thicker soup, simmer for an additional 5 minutes.
Serve hot, garnished with fresh parsley if desired.

Notes

This soup can be made ahead and stored in the fridge for up to 3 days. To reheat, microwave or warm on the stove.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian