Print

Creamy Mushroom Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 90 reviews

This creamy mushroom soup is a rich and comforting dish made with tender baby bella mushrooms, garlic, and a smooth blend of butter, flour, and cream for a luscious texture. Perfect for a cozy meal, it balances the earthiness of mushrooms with aromatic thyme and a hint of soy sauce for depth of flavor.

Ingredients

Mushrooms & Aromatics

  • 1 lb. baby bella mushrooms
  • 3 cloves garlic, minced
  • 1 pinch salt & pepper

Soup Base

  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 tsp soy sauce
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream

Instructions

  1. Sauté Mushrooms and Garlic: In a large pot or skillet, heat the olive oil over medium heat. Add the baby bella mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 7-8 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Create the Roux: Push the mushrooms to the side and add butter to the pot. Once melted, sprinkle the all-purpose flour over the butter and stir continuously for 2-3 minutes to form a roux. This will help thicken the soup.
  3. Add Broth and Seasonings: Slowly whisk in the vegetable broth to avoid lumps. Add the soy sauce and dried thyme while stirring. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.
  4. Blend the Soup: Using an immersion blender, carefully puree the soup directly in the pot until creamy and smooth, ensuring all mushrooms are well blended. Alternatively, you can transfer the soup in batches to a blender and puree.
  5. Finish with Cream: Stir in the heavy cream and adjust seasoning with additional salt and pepper if needed. Heat the soup gently until warmed through, but do not boil after adding cream to preserve its richness.
  6. Serve: Ladle the creamy mushroom soup into bowls and enjoy warm, garnished with fresh thyme or a drizzle of cream if desired.

Notes

  • For a thicker soup, increase the amount of flour in the roux to 1/3 cup.
  • To make this soup vegan, substitute butter with vegan margarine and heavy cream with coconut cream or a plant-based alternative.
  • You can use other mushrooms such as cremini or shiitake for different flavor profiles.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Be careful not to boil the soup after adding cream to avoid curdling.

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