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Indulge in the Ultimate Creamy Mushroom Soup Experience

Indulge in the Ultimate Creamy Mushroom Soup Experience - Featured Image
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Learn how to make delicious Creamy Mushroom Soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound cremini or white button mushrooms, cleaned and sliced
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup heavy cream or half-and-half (for a lighter option, use whole milk)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (optional, for sautéing mushrooms)
  • Fresh parsley, chopped (for garnish)

If you’re looking to swap anything out, feel free to use oat milk or cashew cream instead of dairy for a plant-based twist. For the mushrooms, a mix of shiitake and portobello can add a deeper flavor, much like how Mama Lu would gather whatever the mountains offered that day.

Instructions

  1. Start by cleaning your mushrooms gently with a damp cloth or paper towel. Avoid rinsing them under water, as they soak it up and get soggy. Slice them about a quarter-inch thick — thick enough to hold their shape but thin enough to soften nicely.
  2. In a large, heavy-bottomed pot, melt the butter over medium heat. Once it’s shimmering, add the chopped onion. Cook slowly for about 5 minutes, stirring occasionally, until the onion is soft and translucent. This slow sweat unlocks that natural sweetness Mama Lu always talked about.
  3. Add the garlic and thyme, stirring for another minute until fragrant. Be careful not to let the garlic brown too much — you want that mellow, sweet flavor.
  4. Toss in the mushrooms. If you like, drizzle the olive oil here for extra richness. Cook the mushrooms down, stirring often, until most of their moisture has evaporated and they start to brown — about 10 to 12 minutes. This step is where the earthy flavor really deepens.
  5. Sprinkle the flour evenly over the mushrooms and stir well to coat. This little dusting helps thicken the soup later, just like the pinch of salt Mama Lu always said was necessary “to bring out the soul.” Cook for 2 minutes to get rid of the raw flour taste.
  6. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes. The soup should start to thicken and the flavors meld together beautifully.
  7. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and velvety, or for a chunkier texture, blend half the soup and mix it back in. This part always reminds me of kneading biscuit dough with Mama Lu — a little effort, a little patience, and you get something wonderful.
  8. Return the pot to low heat and stir in the cream. Warm through gently; avoid boiling after adding the cream or it may curdle. Taste and season with salt and pepper as needed.
  9. Serve hot, garnished with fresh parsley or a sprinkle of thyme leaves, alongside a slice of crusty bread or warm cornbread. It’s these simple touches that make a meal feel like a Sunday afternoon at home.

Find it online: https://claracooking.com/creamy-mushroom-soup/