Name: Creamy Mushroom Soup Recipe - Perfect Comfort Food
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 lb fresh mushrooms (button, cremini, or a mix), sliced; 1 tsp dried thyme (or 1 tbsp fresh thyme leaves); 1/4 cup all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream (or half-and-half); Salt and black pepper, to taste; Optional garnish: fresh parsley, extra sautéed mushrooms, or a swirl of cream

Why You’ll Love This Recipe

I love how the mushrooms take center stage here—sautéed until golden and full of umami, then blended into a silky soup base. It’s a versatile recipe that works as a cozy starter, a light lunch, or part of a bigger dinner. The combination of cream, herbs, and garlic gives it both comfort and elegance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb mushrooms (cremini, white button, or a mix), sliced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half‑and‑half
• 2 tablespoons all‑purpose flour (optional, for thickening)
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives for garnish

Directions

I heat butter and olive oil in a large pot over medium heat, then sauté onion until softened—about 4 minutes.
I stir in garlic and mushrooms, cooking for 8–10 minutes until the mushrooms are golden and their liquid has evaporated.
I add thyme, salt, and pepper, letting the herbs bloom for a minute.
If I want a thicker soup, I sprinkle in flour and stir for another minute to cook out the raw taste.
I pour in the broth, stir well, and bring the mixture to a simmer for about 10 minutes.
I use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
I return the soup to the pot, stir in cream, and heat gently without boiling for another 2–3 minutes.
I taste and adjust seasoning, then serve hot, garnished with fresh herbs.

Servings And Timing

This recipe serves 4 people and takes around 35 minutes total—about 10 minutes prep and 25 minutes cooking.

Variations

I sometimes add a splash of dry white wine after sautéing the mushrooms for depth.
I mix different mushroom varieties like shiitake or oyster for a richer flavor.
For a dairy‑free version, I swap cream for coconut milk or oat cream.
I stir in cooked wild rice or barley for a heartier soup.
I occasionally top each bowl with garlic croutons or a drizzle of truffle oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm gently over low heat, adding a splash of broth or cream if it thickens too much. This soup also freezes well—without cream—for up to 2 months; I stir in fresh cream when reheating.

FAQs

1. Can I skip blending the soup?

Yes—if I want a chunkier texture, I leave it as is or only partially blend.

2. What mushrooms are best?

I like cremini for depth, but white button mushrooms also work well. Mixing in shiitake or oyster adds complexity.

3. Can I make it vegan?

Absolutely. I use plant‑based butter, vegetable broth, and coconut or oat cream.

4. How do I make it thicker?

I either add a bit of flour while cooking the mushrooms or reduce the broth slightly for a more concentrated texture.

5. Can I use milk instead of cream?

Yes, but the soup will be less rich. I sometimes use whole milk with a little extra butter to compensate.

Conclusion

I find Creamy Mushroom Soup to be the ultimate comfort food—simple to make, deeply flavorful, and endlessly adaptable. It’s one of those recipes I can whip up quickly but still feels like a treat every time I serve it.