A bowl of homemade mushroom soup is a perfect recipe for this season. I love how hearty and simple the dish is. Whether you want it cozy and creamy or light and brothy, this mushroom soup recipe always hits the spot.
Contents
Mushroom Soup Recipe
Mushroom soup is a timeless classic savory soup made from mushrooms and broth. It is known for its earthy flavor, silky-smooth texture, and can be prepared in various ways.
Some days, I swirl in a bit of cream for extra richness; other times, I skip it for a lighter, more intense mushroom flavor. Whatever it is, this soup is perfect for chilly evenings, quick lunches, or elegant starters at dinner parties.
The dish can be enjoyed with crusty sourdough, a warm baguette, and fluffy dinner rolls. For a heartier meal, cheese toasts or classic garlic bread provide extra comfort and satisfying crunch alongside the gentle richness of the soup.
You can pair the mushroom soup with fresh green salads, such as arugula with a tangy vinaigrette, Caesar salad, or even a vibrant chopped salad. Lighter sides like roasted asparagus or steamed green beans work well, too.
For entertaining or a more substantial dinner, the soup pairs well with roasted chicken, pan-seared steak, or a platter of smoked salmon. With so many options, there’s always a perfect match!
Here’s how to make the velvety mushroom soup:
Velvety Mushroom Soup
Nutrition
Ingredients
- 500 g fresh mushrooms button or cremini, sliced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons butter or olive oil
- 3 cups 720 ml vegetable or chicken broth
- 1 cup milk or cream (for extra creaminess, use half-and-half)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- Salt and black pepper to taste
- Optional garnish: fresh parsley or a drizzle of cream
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until soft and fragrant (about 3–4 minutes).
- Add sliced mushrooms and thyme. Cook until mushrooms release their moisture and become golden (about 5–6 minutes).
- Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches, then return to the pot.
- Stir in milk or cream and warm the soup gently. Do not boil once cream is added. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh parsley or a drizzle of cream. Enjoy with crusty bread or croutons.
Notes
- For a vegan version, use olive oil instead of butter and plant-based milk.
- Freeze leftovers for up to 2 months.
- Add a splash of white wine when cooking mushrooms for extra depth.
Variations
There are versions of this mushroom soup. With so many ways to make it your own, this soup never gets old. Each version brings cozy flavor and a little something extra to the table!
- Dairy-Free Version swaps out cream for coconut milk or blended white beans. It’s friendly for those avoiding dairy but still wonderfully smooth.
- Wild Mushroom Medley features a mix of shiitake, oyster, and porcini mushrooms for a more complex, woodsy flavor.
- Herb-Infused Variation simmers fresh thyme, rosemary, or tarragon with the mushrooms for extra fragrance and a hint of garden freshness.
- Brothy Mushroom Soup skips the creamy elements and focuses on clear broth and a lighter finish. It’s perfect for those who prefer soups less rich.
- Mushroom Miso Soup stirs in white or red miso paste at the end. This version gives the soup an umami punch and a savory, Japanese-inspired twist.
- Spicy Soup includes cayenne pepper, a dash of chili flakes, or even diced jalapenos for a gentle heat.
- Noodle Mushroom Soup adds cooked egg noodles, udon, or even wild rice, turning the soup into a filling one-bowl meal.