Introduction

This creamy mushroom soup is the ultimate comfort food, perfect for chilly evenings or when you need a cozy meal. Rich, velvety, and full of earthy mushroom flavor, it’s simple to make yet impressively satisfying.

A black bowl filled with creamy mushroom soup that shows many thin brown mushroom slices and small green parsley pieces on the surface, sprinkled with black pepper. Two toasted golden-brown bread slices are placed upright inside the bowl on one side. The bowl is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup milk
Salt and pepper to taste
Fresh thyme for garnish

Instructions

Step 1: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute.
Step 2: Add the sliced mushrooms to the pot and cook until they release their juices and begin to brown, about 8 to 10 minutes.
Step 3: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Step 4: Reduce the heat to low and stir in the milk. Continue to cook until the soup thickens to your desired consistency, about 5 minutes. Season with salt and pepper to taste.
Step 5: Serve the soup hot, garnished with fresh thyme for an aromatic finish.

Tips & Variations

For a richer soup, substitute half the milk with heavy cream.
Use a mix of wild mushrooms for more depth of flavor.
To make the soup vegan, use olive oil instead of butter, vegetable broth, and a plant-based milk.
If you prefer a smoother texture, blend the soup partially or fully before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of broth or milk when reheating to loosen it.

How to Serve

A close-up view of a creamy mushroom soup in a white bowl, showing a thick, light beige base with visible pieces of sliced, cooked mushrooms in varying shades of brown and cream scattered evenly throughout. The soup is topped with chopped fresh green herbs and a few cracks of black pepper, adding color contrast and texture. Two toasted slices of bread with a golden crust and airy texture lean on one side of the bowl, partially submerged in the soup. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, but rehydrate dried mushrooms in warm water before cooking and adjust the amount of broth accordingly. This will add a concentrated mushroom flavor to the soup.

Is it possible to make this soup gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup without gluten.

Creamy Mushroom Soup Recipe – Perfect Comfort Food Recipe

Print Recipe

★★★★★

5 from 91 reviews

This Creamy Mushroom Soup is a comforting and hearty dish, perfect for cozy days. Made with sautéed onions, garlic, and tender mushrooms simmered in a rich broth and milk base, it offers a smooth and velvety texture with fresh thyme garnish for added flavor.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Soup Base

2 tablespoons butter
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 pound mushrooms, sliced

Thickening and Liquid

2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup milk

Seasoning and Garnish

Salt and pepper to taste
Fresh thyme for garnish

Instructions

Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and sauté for another minute to release their fragrant flavors.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their juices and begin to brown, which takes about 8 to 10 minutes, enhancing their depth of flavor.
Make the Base: Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Gradually pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer to cook out the flour taste.
Finish the Soup: Reduce the heat to low and stir in the milk. Keep cooking for about 5 minutes until the soup thickens to your preferred consistency. Season with salt and pepper to taste. Garnish with fresh thyme before serving.

Notes

For a vegan version, use vegetable broth and substitute milk with any plant-based milk like almond or oat.
To make the soup richer, you can add a splash of cream instead of milk.
Feel free to blend part or all of the soup for a creamier texture.
Fresh thyme adds an earthy aroma, but dried thyme can also be used in a pinch.
This soup pairs well with crusty bread or grilled cheese sandwiches.

Keywords: creamy mushroom soup, mushroom soup recipe, comfort food soup, easy mushroom soup, vegetarian soup, stovetop soup