Creamy mushroom soup is comfort in a bowl; it’s creamy, rich and perfect for warming up with on a winter day.
I love mushrooms. They are so versatile and delicious. With so many ways to prepare them, you can’t go wrong with adding them to pizza, stir fry, egg dishes, or even soup. This mushroom soup recipe comes together easily to create a creamy and hearty soup that will warm you up on the coldest of days.
I love to incorporate mushrooms into my Meatless Monday meals; they bring so much flavor and texture to every dish they are added to. For this recipe, I used cremini or baby portabella mushrooms but you could switch that up to match your preferences. I think this soup is perfect for a Monday night meal because Mondays are so exhausting. But prepping this mushroom soup isn’t. From start to finish you can have this on the table in under 30 minutes.
I love to serve this mushroom soup with crusty bread for a complete meal that satisfies. I have also added toasted bread to the top for a yummy twist. The soup reheats well for a lovely leftover lunch, should you be lucky enough to have leftovers! That rarely happens here with this mushroom soup recipe, because it is so good!
While making soup from scratch might seem time-consuming, it truly isn’t. You can have this dish on the table in under 30 minutes. The key to unlocking the deep and rich flavors of this mushroom soup is to saute the mushrooms in butter. This will only take a few moments, but is worth the time in terms of flavor!
If you are looking for more mushroom recipes you might like these reader favorites.
Creamy Mushroom Soup
- 16 oz cremini or baby portabella mushrooms cleaned and sliced
- 6 tablespoon of salted butter
- 3 tablespoons of flour
- 2 cups half and half
- 2 cups whole milk
- 2 cups chicken or vegetable stock
- 2 tablespoons minced garlic
- 3 shallots chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 sprigs of fresh thyme
- In a small pan, saute mushrooms and shallots for 5-10 minutes in 3 tablespoons of butter. When shallots are cooked, add garlic and cook until fragrant. Set aside.
- In a medium pot over medium to medium-low heat, create a roux by melting butter and adding flour. For more flavor, brown the butter first. Be sure to cook the flour completely but not burn.
- Add cream and milk slowly, whisking while adding so as to thicken the mixture.
- Add salt, pepper, and shallot mixture from step one, as well as your two springs of thyme. Reduce to low heat and cook until thickened, while stirring off and on. This will take about 30 minutes.
- Add stock to loosen and create the soup until your desired texture. You may not need the full two cups.
- Serve immediately or freeze.
- Yields approximately 5 cups.