On a chilly evening, there’s nothing quite like a bowl of homemade mushroom soup. This recipe transforms humble mushrooms into a velvety, rich soup that’s worlds apart from the canned variety. The secret lies in properly sautéing the mushrooms to develop their deep, earthy flavors before creating the creamy base.

Why You’ll Love This Recipe

This mushroom soup is everything you want in a comfort food – rich, creamy, and packed with flavor. The combination of different mushroom varieties creates complex layers of flavor, while the cream adds luxurious body. It’s simple enough for weeknight dinners but elegant enough for special occasions.

Ingredients & Equipment

For the Soup Base:

• 2 lbs mixed mushrooms (cremini, button, shiitake)
• 4 tablespoons butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste

Optional Garnishes:

• Sautéed mushrooms
• Fresh thyme leaves
• Crème fraîche
• Truffle oil
• Croutons

Equipment Needed:

• Large Dutch oven or soup pot
• Sharp knife
• Cutting board
• Wooden spoon
• Immersion blender or regular blender
• Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Mushrooms (15 minutes)

• Clean mushrooms with damp paper towel
• Slice larger mushrooms, quarter smaller ones
• Reserve some for garnish if desired

1. Sauté Vegetables (15 minutes)

• Melt butter in Dutch oven over medium heat
• Add onions, cook until soft
• Add garlic, cook 1 minute
• Add mushrooms in batches
• Cook until golden and liquid evaporates

1. Make the Base (10 minutes)

• Sprinkle flour over mushrooms
• Cook 2-3 minutes, stirring constantly
• Gradually add broth, stirring
• Add thyme sprigs and bay leaf

1. Simmer and Finish (20 minutes)

• Bring to simmer
• Cook 15-20 minutes until thickened
• Remove herbs
• Blend to desired consistency
• Stir in cream
• Season to taste

Pro Tips for Success

• Don’t wash mushrooms – wipe with damp cloth
• Cook mushrooms in batches to avoid crowding
• Let soup simmer to develop flavors
• Adjust thickness with extra broth
• Season gradually and taste often

Variations & Add-ins

Mushroom Options:

• Wild mushroom mix
• Porcini mushrooms (dried)
• Oyster mushrooms
• Chanterelles

Make it Richer:

• Add splash of sherry
• Drizzle with truffle oil
• Stir in Parmesan cheese
• Add caramelized onions

Herbs and Seasonings:

• Fresh rosemary
• Dried porcini powder
• White pepper
• Nutmeg

Storage & Make-Ahead

Refrigerator Storage:

• Keeps 4-5 days
• Store in airtight container
• Reheat gently

Freezer Storage:

• Freeze without cream for up to 3 months
• Add cream when reheating
• Thaw overnight in refrigerator

Reheating Tips:

• Heat slowly over medium-low
• Stir occasionally
• Add broth if too thick
• Don’t boil after adding cream

Troubleshooting Guide

Problem: Soup Too Thick

• Add warm broth gradually
• Don’t overheat when reheating
• Stir frequently

Problem: Grainy Texture

• Blend longer
• Use immersion blender
• Add cream slowly

Problem: Lacking Flavor

• Sauté mushrooms longer
• Add dried mushroom powder
• Check seasoning
• Use rich stock

FAQs

Can I make this vegetarian?
Yes, use vegetable broth instead of chicken broth.

Can I use dried mushrooms?
Yes, rehydrate first and use soaking liquid in soup.

How do I make it dairy-free?
Use olive oil and coconut cream instead of butter and cream.

Can I freeze leftovers?
Freeze before adding cream for best results.

This Rich and Creamy Mushroom Soup is the perfect way to showcase the earthy flavors of mushrooms. The key to success lies in properly sautéing the mushrooms to develop their flavor and creating a smooth, velvety base. Whether you’re serving it as a starter or main course, this soup is sure to become a favorite comfort food recipe!