Few dishes warm the soul like a bowl of creamy mushroom soup. This recipe combines earthy mushrooms, fragrant garlic, caramelized onions, and a touch of cream to create a rich, velvety soup that’s ready in no time. Perfect for cozy dinners or as a starter for gatherings, it’s elegant enough for company yet simple enough for weekday meals.
🧺 Ingredients
For 4 servings:
500 g (about 1 lb) fresh mushrooms (button, cremini, or mixed), sliced
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups (1 L) vegetable or chicken broth
1 cup (240 ml) heavy cream (or milk for a lighter version)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried thyme (or a few sprigs of fresh thyme)
Fresh dill or parsley, for garnish
(Optional: 1 tablespoon flour for thickening, or ½ cup grated Parmesan for extra richness)
🍳 Method of Preparation
- Prepare the mushrooms:
Clean the mushrooms with a damp towel (avoid soaking them in water). Slice them evenly to ensure they cook uniformly. - Sauté the aromatics:
In a large pot, heat butter and olive oil over medium heat. Add onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for another minute until fragrant. - Cook the mushrooms:
Add the sliced mushrooms and cook for about 8–10 minutes, stirring occasionally. They’ll release moisture, then begin to brown beautifully. - Season and simmer:
Sprinkle in salt, pepper, and thyme. Pour in the broth, stirring well to combine. Bring to a boil, then reduce the heat and simmer for about 10 minutes. - Add cream:
Pour in the heavy cream, stir gently, and let it simmer for another 5 minutes until the soup thickens slightly and becomes creamy. - Garnish and serve:
Ladle into bowls, top with fresh dill or parsley, and serve warm with crusty bread or toasted baguette slices.
🕒 Preparation Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
🍽️ Serving Suggestions
Serve with toasted garlic bread, cheesy croutons, or fresh salad.
Pair with a glass of white wine for a gourmet touch.
Use as a starter for dinner parties or enjoy as a light main course on cool evenings.
💡 Tips for the Best Mushroom Soup
Don’t rush the mushrooms: Let them brown — that’s where the deep flavor develops.
Balance the cream: Too much can dull the earthy taste; adjust according to preference.
For extra texture: Blend half the soup and mix it back in, creating a creamy-yet-chunky consistency.
Add umami: A splash of soy sauce or Worcestershire sauce enhances the mushroom flavor beautifully.
❓ Frequently Asked Questions (FAQ)
Q1: Can I make this soup vegan?
Yes! Substitute butter with olive oil or vegan butter, and use coconut milk or cashew cream instead of dairy cream.
Q2: Can I use canned mushrooms?
Fresh mushrooms give the best flavor and texture, but canned mushrooms can work in a pinch—just drain them well.
Q3: How long does it keep?
You can refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Q4: Can I thicken the soup without cream?
Absolutely. Mix 1 tablespoon flour or cornstarch with a bit of broth and add it to the pot to create a thicker texture.
Q5: Which mushrooms work best?
A mix of cremini, button, and shiitake creates the most depth of flavor, but any type will do.
🌿 Final Thoughts
This Creamy Garlic Mushroom Soup is proof that comfort food doesn’t have to be complicated. With just a few pantry ingredients and minimal prep, you can whip up a rich, flavorful soup that’s perfect for any occasion. Whether served as a starter or the main event, it’s bound to become a household favorite — just as it has for so many who’ve tried it!