Creamy Mushroom Soup Recipe

Introduction

This creamy mushroom soup is a comforting and flavorful dish perfect for cozy days. With sautéed onions, garlic, and mushrooms in a rich, velvety broth, it’s easy to make and sure to satisfy.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Step 1: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and sauté for another minute.
2. Step 2: Add the sliced mushrooms to the pot and cook until they release their juices and begin to brown, about 8 to 10 minutes.
3. Step 3: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the broth, stirring constantly to prevent lumps. Bring to a simmer.
4. Step 4: Reduce the heat to low and stir in the milk. Continue to cook until the soup thickens to your desired consistency, about 5 minutes. Season with salt and pepper to taste. Garnish with fresh thyme before serving.

Tips & Variations

• For a richer soup, substitute half-and-half or cream for the milk.
• Use a blender to partially puree the soup for a smoother texture, if you prefer.
• Try adding a splash of white wine when cooking the mushrooms for added depth.
• Fresh thyme can be swapped with rosemary or parsley depending on your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when refrigerated, add a splash of broth or milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, replace the butter with olive oil, use vegetable broth, and substitute the milk with a plant-based alternative like almond or oat milk.

Can I freeze creamy mushroom soup?

Freezing is possible, but the texture of the soup may change slightly due to the milk. For best results, cool completely and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Mushroom Soup Recipe

Print Recipe

★★★★★

5 from 111 reviews

This creamy mushroom soup is a comforting and rich dish made with sautéed mushrooms, onions, garlic, and a smooth combination of broth and milk. Perfect for a cozy meal, it balances earthy mushroom flavors with a silky texture, garnished with fresh thyme for an aromatic finish.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste

Garnish

• Fresh thyme for garnish

Instructions

1. Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook them until they release their juices and start to brown, approximately 8-10 minutes. This step enhances the mushroom flavor.
3. Make the Base: Sprinkle the flour evenly over the mushroom mixture and stir thoroughly to coat all the ingredients. Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer to activate the thickening process.
4. Finish the Soup: Lower the heat and stir in the milk gently. Continue to cook for about 5 minutes until the soup thickens to your preferred consistency. Season with salt and pepper according to taste. Finally, garnish with fresh thyme before serving.

Notes

• For a richer flavor, substitute half and half or cream for the milk.
• Use vegetable broth for a vegetarian version of the soup.
• To make the soup vegan, use plant-based butter, non-dairy milk, and vegetable broth.
• Blend part of the soup before adding milk for a smoother texture.
• Fresh thyme can be replaced with parsley or chives depending on preference.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: creamy mushroom soup, mushroom soup recipe, comfort food, easy mushroom soup, stovetop soup, homemade mushroom soup