The mushroom soup I’m sharing here is a cozy bowl of warmth that captures the essence of home-cooked goodness. Loaded with different mushrooms and flavored with fresh herbs, it’s a dish that warms the heart on chilly days.
This easy mushroom soup addresses bland flavors and inconsistent texture, offering solutions for achieving a creamy, satisfying dish with rich mushroom taste.
I’ve faced my share of cooking hiccups when figuring out the right balance of flavors and textures in soups. Just the other day, I ended up with a too-thick soup, but now I’ve got this reliable recipe that not only tastes great but also keeps things simple and really satisfying.
This recipe, ready in just 45 minutes, gives you that creamy texture without needing heavy cream. With just a few ingredients, you can serve a comforting soup that everyone will enjoy, making those busy weeknights a little brighter.
If you want something to serve alongside this delicious soup, try my Stuffed Mushrooms for a wonderful pairing!
Table of contents
Why You Will Love This Recipe
- Rich Texture , The soup boasts a creamy, velvety feel thanks to the combination of milk and blended mushrooms, making each bowl comforting and satisfying, especially on chilly days.
- Earthy Flavor Profile , Multiple types of mushrooms create a depth of flavor that’s both earthy and aromatic. This complexity stands out, providing a taste that’s unique and memorable with every spoonful.
- Convenient Make-Ahead Option , This mushroom soup can be made in advance and stored, so you can easily enjoy it for lunch or a cozy dinner during busy weeks without a lengthy cooking process.
- Personal Touch with Garnishes , Finishing each bowl with fresh chives or a drizzle of olive oil allows you to customize flavors to your liking, making it an inviting dish that reflects your style.
Creamy Mushroom Soup for Cozy Meals
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
A simple, creamy mushroom soup made with mixed mushrooms, milk, and cornstarch for a silky stovetop soup. Easy to make and serves 6.
Ingredients
Scale
- 1/4 cup (60 ml) extra virgin olive oil
- 1 medium (about 150g) sweet onion, diced
- 2 pounds (900 g) mixed mushrooms (preferably cremini and shiitake), stemmed and sliced
- 4 cloves garlic, minced (fresh, not sprouted)
- 11/2 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups (1.2 liters) chicken stock or vegetable broth (low sodium recommended)
- 2 bay leaves
- 1 cup (240 ml) milk
- 2 tablespoons (16 g) cornstarch
- Fresh chives, for garnish
Instructions
- Step 1: Sauté Onions and Mushrooms: Heat 1/4 cup olive oil in a large pot over medium heat. Add diced sweet onion and sliced mushrooms. Stir well and cook until mushrooms release their moisture and it evaporates, approximately 10-12 minutes. If mushrooms release too much liquid, increase heat to medium-high about 10 minutes into cooking to evaporate excess moisture without burning. This builds a fragrant base for your soup.
- Step 2: Add Garlic and Thyme: Once the mushrooms have cooked down, add minced fresh garlic and 11/2 teaspoon dried thyme. Cook for about 2 minutes until fragrant, infusing the oil with aromatic flavors. If burnt garlic flavor occurs, add garlic 5 minutes into cooking next time to avoid overcooking.
- Step 3: Pour in Stock and Simmer: Add 5 cups chicken stock or vegetable broth and 2 bay leaves. Bring to a boil, then reduce heat to simmer and cook for 20 minutes. This allows flavors to meld. If the soup tastes bland after simmering, add a pinch of salt or a splash of vinegar during the last 5 minutes.
- Step 4: Thicken with Milk and Cornstarch: In a small bowl, whisk together 1 cup milk and 2 tablespoons cornstarch until smooth to avoid lumps. Stir this mixture into the simmering soup. This step thickens the soup, giving a silky texture without clumping. If soup becomes too thick, gradually add 1/2 cup more broth or water during the last 5 minutes.
- Step 5: Blend for Creaminess: Carefully transfer half the soup to a blender. Blend until smooth, about 30 seconds, venting the lid to release steam and prevent splattering. Blend in small batches if necessary. This creates a creamy consistency while leaving some chunks for texture.
- Step 6: Serve and Garnish: Ladle soup into bowls. Drizzle with olive oil and sprinkle fresh chives on top for color and flavor. Optional garnishes include drizzle of truffle oil, crunchy croutons, or crispy fried onions.
Notes
- Storage Tips: Room Temperature: Store soup in an airtight container at room temperature for up to 1 day. Consume promptly.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave before serving.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Choose firm, blemish-free cremini and shiitake mushrooms for best flavor and texture.
- Use sweet onions for subtle sweetness; select ones that feel heavy for their size.
- Freshly minced garlic adds warmth; avoid sprouted cloves.
- Unsalted butter is recommended if adding butter; use softened for easy blending.
- Fresh thyme is preferred for aromatic flavor; adjust amount if using dried.
- Low-sodium broth allows better control of seasoning.
- When sauteing, if excess liquid builds up, increase heat to medium-high after 10 minutes to evaporate it.
- For blending hot soup, blend in small batches with lid vented to prevent pressure buildup and splattering.
- Add salt or vinegar near end of simmering to brighten flavors if needed.
- Garlic added too early can burn; add after mushrooms have softened if problems occur.
- Reheating Instructions: Reheat soup gently on the stovetop or microwave until warmed through, stirring occasionally for even heat.
- Serving Suggestions: Serve this easy mushroom soup with gluten-free bread or crusty sourdough. A garden salad or roasted asparagus pairs well. Garnish with fresh chives or a drizzle of olive oil to personalize flavors. For variety, top with croutons, fried onions, or truffle oil.
- Recipe Variations: Substitute heavy cream with half-and-half for a lighter creamy option.
- Use vegetable broth for a vegetarian version.
- Add diced cooked chicken or beans to increase protein content.
- Incorporate other vegetables like roasted carrots or celery for different flavors.
- Ingredient Notes: Mixed mushrooms provide depth of flavor; balance cremini and shiitake in equal parts or adjust as desired.
- Sweet onions add natural sweetness; yellow onions can be substituted if preferred.
- Fresh garlic is best; avoid pre-minced for better flavor.
- Milk and cornstarch create creaminess without heavy cream.
- Bay leaves should be removed before serving to avoid bitter bits.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Fresh mushrooms: I prefer a mix of cremini and shiitake for depth of flavor and texture. Make sure they’re firm and without blemishes for the best taste.
- Onion: A sweet onion works well here; it adds sweetness when sautéed. Look for ones that feel heavy for their size for good flavor and juiciness.
- Garlic: Use fresh garlic instead of pre-minced. Freshly minced garlic brings a warmth to the soup. Make sure it’s not sprouted for the best flavor.
- Butter: I recommend unsalted butter. It lets the natural flavors shine through without being too salty. Make sure it’s softened for easy blending.
- Heavy cream: This enriches the soup, adding a beautiful creaminess. For a lighter option, you can substitute half-and-half instead.
- Vegetable broth: Look for low-sodium options so you can control the salt level. Homemade is great if you have it; otherwise, a good-quality store brand works well.
- Thyme: Fresh thyme offers an aromatic touch that enhances the earthy flavors. If using dried, you’ll need less, so adjust accordingly!
- Fresh mushrooms: I prefer a mix of cremini and shiitake for depth of flavor and texture. Make sure they’re firm and without blemishes for the best taste.
- Onion: A sweet onion works well here; it adds sweetness when sautéed. Look for ones that feel heavy for their size for good flavor and juiciness.
- Garlic: Use fresh garlic instead of pre-minced. Freshly minced garlic brings a warmth to the soup. Make sure it’s not sprouted for the best flavor.
- Butter: I recommend unsalted butter. It lets the natural flavors shine through without being too salty. Make sure it’s softened for easy blending.
- Heavy cream: This enriches the soup, adding a beautiful creaminess. For a lighter option, you can substitute half-and-half instead.
- Vegetable broth: Look for low-sodium options so you can control the salt level. Homemade is great if you have it; otherwise, a good-quality store brand works well.
- Thyme: Fresh thyme offers an aromatic touch that enhances the earthy flavors. If using dried, you’ll need less, so adjust accordingly!
Recipe Tips
- If mushrooms release too much liquid, turn the heat to medium-high 10 minutes into cooking to evaporate excess moisture without burning.
- If your soup becomes too thick, add 1/2 cup of additional broth or water gradually while stirring during the last 5 minutes of cooking.
- For uneven blending, blend soup in small batches for approximately 30 seconds each, leaving steam vented to prevent pressure buildup.
- If you notice a bland taste after seasoning, add a pinch of salt or a splash of vinegar during the last 5 minutes of simmering for brightness.
- For burnt garlic flavor, add minced garlic 5 minutes into cooking instead of initially, allowing it to infuse without overcooking.
Serving Suggestions
Serve this mushroom soup alongside gluten-free bread or crusty sourdough. A garden salad or roasted asparagus complements the flavors nicely.
Use to make a creamy pasta sauce or as a base for risotto. You can add it to grain bowls or quiche for extra richness.
Top with a drizzle of truffle oil or fresh chives for garnish. A sprinkle of crunchy croutons or crispy fried onions adds texture.
Recipe variations
- You can use different types of mushrooms such as cremini, shiitake, or button mushrooms totaling 2 pounds to vary the earthiness in this creamy mushroom soup.
- Add 1 teaspoon of dried thyme and 4 cloves of minced garlic for an aromatic flavor boost in the soup, enhancing the earthiness without overpowering the main mushroom ingredient.
- Either chicken stock or vegetable broth can serve as the soup base. For a vegan option, select vegetable broth and substitute milk with your preferred non-dairy milk.
- If making for a larger group, double the soup quantities: 4 pounds mushrooms, 10 cups stock, and 2 cups milk; cooking times remain roughly the same but may need adjustment.
Save This Recipe!
How to Store?
To keep your creamy mushroom soup for cozy meals fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day. Consume promptly to maintain quality and safety.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove or microwave before serving.
Freezing: Freeze in a freezer-safe container or freezer bag up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.
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