Here’s a classic Creamy Mushroom Soup—rich, cozy, and full of deep mushroom flavor 🍄
It’s easy, made on the stovetop, and tastes like something from a good café.
🍄 Creamy Mushroom Soup
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) mushrooms, sliced (button, cremini, or a mix)
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken stock
- 1 cup cream (heavy cream or half-and-half)
- ½ tsp dried thyme (or fresh if available)
- Salt & black pepper, to taste
- Optional: splash of white wine
Instructions
- Sauté aromatics
Heat butter and oil in a pot over medium heat.
Add onion and cook until soft (4–5 minutes).
Add garlic and cook 30 seconds. - Cook mushrooms
Add mushrooms and thyme.
Cook until mushrooms release moisture and turn golden (8–10 minutes).
(Optional: deglaze with white wine.) - Thicken
Sprinkle flour over mushrooms and stir well.
Cook 1 minute to remove raw flour taste. - Add stock
Slowly pour in stock, stirring constantly to avoid lumps.
Simmer 10 minutes. - Blend (optional)
- For smooth soup: blend fully
- For rustic: blend half and leave chunks
- Finish with cream
Stir in cream, season with salt & pepper.
Simmer gently 5 minutes (do not boil).
🌟 Tips & Variations
- Extra depth: Add a splash of soy sauce or Worcestershire
- Dairy-free: Use coconut cream or cashew cream
- Low-carb: Skip flour and thicken by blending more mushrooms
- Herbs: Add rosemary or parsley at the end
🍞 Serve With
- Crusty bread
- Grilled cheese
- Garlic toast
- Puff pastry twists
If you want, I can also share:
- 🍄 Cream of mushroom (condensed-style)
- 🌱 Vegan creamy mushroom soup
- 🧄 Garlic mushroom soup
- 🥣 Slow cooker version
Just tell me 😊
