Welcome to the ultimate guide for crafting a truly exceptional Mushroom Soup. This recipe uses deceptively simple ingredients to produce a dish bursting with profound, earthy flavor. Whether you prefer a velvety creamy texture or a lighter, clear broth, this homemade soup promises to be both satisfying and utterly delicious.
If your love for mushrooms runs as deep as ours, you’ll be delighted to explore other fungal-inspired creations such as our savory Mushroom Sauce or the widely adored Creamy Mushroom Chicken. Both are renowned for their ease of preparation and incredible taste, making them perfect additions to your weeknight rotation.
Discover the Rich Flavors of Homemade Mushroom Soup
There’s an undeniable magic that fills the kitchen when mushrooms begin to sizzle in butter. That aromatic foundation, further enriched by the sweet fragrance of onions and the pungent kick of garlic, signals the start of something truly special. Our homemade mushroom soup recipe begins with this very essential step: expertly sautéing vegetables to unlock and concentrate their deep, savory flavors. Consider this recipe a flexible canvas, designed to be adapted to your personal taste preferences. Regardless of whether you choose a light, clear broth or a luxurious, creamy finish, the resulting flavor will be remarkably deep and rich, a testament to the power of fresh ingredients and simple techniques.
To elevate this comforting dish to a gourmet experience, we suggest blending about half of the cooked soup until smooth. This technique creates an incredibly thick and flavorful base that enhances the overall mushroom essence. For a truly elegant presentation, try frying a few extra mushroom slices in butter until they turn a beautiful golden brown and develop a crisp texture. These make for an impressively fancy topping that adds both visual appeal and an extra layer of umami. We are confident that this mushroom soup will become a beloved staple in your culinary repertoire.
Essential Ingredients for Your Perfect Mushroom Soup
Creating an outstanding mushroom soup doesn’t require an extensive list of obscure items. The beauty of this recipe lies in its reliance on fresh, high-quality staples that work in harmony to build a complex flavor profile. Here’s a breakdown of what you’ll need, along with a few insights into why each component is crucial:
- Mushrooms: We primarily use cremini (also known as baby Bella) mushrooms for their robust, earthy flavor and firm texture. However, classic white button mushrooms are an excellent, readily available alternative. Feel free to use a mix of both for added depth.
- Butter: Unsalted butter is our preferred fat for sautéing the vegetables. Its rich, nutty flavor perfectly complements the mushrooms and helps them brown beautifully, developing crucial flavor compounds.
- Onion: A foundational aromatic, chopped yellow onion softens and sweetens as it cooks, providing a savory base for the soup.
- Garlic: Fresh minced garlic adds a pungent, aromatic punch that is indispensable to the soup’s overall character.
- Thyme: Fresh thyme leaves impart a wonderfully fragrant, slightly earthy, and peppery note that pairs exceptionally well with mushrooms. If using dried thyme, remember to use half the amount as its flavor is more concentrated.
- Vegetable Stock: A high-quality, low-sodium vegetable stock forms the liquid base of the soup, allowing you to control the final saltiness. It adds significant body and a foundational savory element.
- Half and Half or Sour Cream: These dairy components are added at the end to create a luxurious, creamy texture and a subtle tang. Half and half provides a milder creaminess, while sour cream adds a more pronounced tartness, especially if you opt for a “Hungarian-style” variation.
- Salt and Pepper: Essential seasonings to enhance and balance all the flavors in the soup. Adjust to taste throughout the cooking process.
- Cornstarch (optional): Mixed with a little liquid, cornstarch acts as a thickening agent, allowing you to achieve your desired consistency for a truly creamy soup.
Choosing the Best Mushrooms for Your Soup
The choice of mushrooms significantly impacts the final flavor and texture of your soup. The two most widely available and popular varieties you’ll typically find in grocery stores are baby Bella, also known as cremini mushrooms, and white button mushrooms. Both are excellent choices for this recipe, offering distinct characteristics:
- Cremini Mushrooms (Baby Bellas): These are young brown mushrooms with a slightly deeper, more earthy flavor compared to white button mushrooms. Their firmer texture holds up well during cooking, contributing to a hearty soup. They are our go-to choice for most mushroom dishes due to their richer taste profile.
- White Button Mushrooms: The most common mushroom variety, white buttons have a milder flavor and softer texture. They absorb the flavors of the broth beautifully and still make a delicious soup, especially if you prefer a less intense mushroom taste.
For the best of both worlds, and to add a layer of complexity to your soup, we highly recommend using a combination of both cremini and white button mushrooms if you can. This blend offers a nuanced flavor that is truly irresistible. Don’t be afraid to experiment with other varieties like shiitake (for an even deeper umami), oyster, or even a handful of dried wild mushrooms rehydrated in hot water (the soaking liquid can be added to the stock for extra flavor!).
Crafting Your Delicious Mushroom Soup: A Step-by-Step Guide
Making a flavorful mushroom soup from scratch is a rewarding experience, and with these clear instructions, you’ll achieve perfection every time. Patience in sautéing the vegetables is key to unlocking the deepest flavors.
- Prepare Your Ingredients: Begin by thoroughly washing and carefully slicing your chosen mushrooms. If you plan to create the fancy fried mushroom topping, remember to set aside a few slices before you start cooking the main batch. This ensures you have perfectly browned pieces for garnish.
- Melt the Butter: In a generously sized soup pot or a Dutch oven (which offers excellent heat distribution), melt the unsalted butter over medium heat. Allow the butter to fully melt and just begin to foam before adding the onions.
- Sauté the Onions: Add the chopped yellow onion to the melted butter. Sauté, stirring occasionally, until the onions become translucent and tender, usually about 5-7 minutes. This step mellows their sharpness and brings out their natural sweetness, building a foundational flavor.
- Add Garlic and Mushrooms: Introduce the minced garlic and sliced mushrooms to the pot. Continue to sauté the mixture. The mushrooms will initially release a significant amount of liquid. Continue cooking for 5 to 8 minutes, stirring frequently, until most of this liquid has evaporated and the mushrooms begin to caramelize and turn golden brown. This browning is essential for developing a rich, savory depth of flavor.
- Season with Thyme, Salt, and Pepper: Stir in the fresh thyme leaves, salt, and black pepper. Cook for another 2 minutes, continuing to stir. This allows the herbs and spices to toast lightly and release their fragrant oils, infusing the mushroom mixture with more flavor.
- Simmer with Stock and Water: Pour in the low-sodium vegetable stock and additional water. Bring the soup to a gentle simmer, then reduce the heat, cover, and let it cook for at least 10 minutes. This simmering time allows all the flavors to meld beautifully and the mushrooms to fully tenderize.
- Thicken (Optional, for Creamy Soup): In a small bowl, whisk together the cornstarch with a small amount of half and half (or water) until a smooth slurry forms. Slowly stir this slurry into the simmering soup. Continue to cook for 2 to 3 minutes, stirring constantly, until the soup thickens to your desired consistency. Finally, stir in the remaining half and half, heating gently until warmed through but not boiling, to prevent curdling.
- Achieve Creamy Perfection (Optional Blending): For an extra-creamy, smooth soup, carefully transfer about half of the cooked soup into a blender. Blend until completely smooth. Important Safety Tip: When blending hot liquids, only fill the blender halfway, remove the center cap of the blender lid (or use a vent) to allow steam to escape, and cover the opening with a kitchen towel to prevent splatters. Blend in batches if necessary. Return the blended portion to the pot and stir to combine with the unblended soup, creating a rich texture with some mushroom pieces remaining.
- Prepare Your Fancy Topping: If desired, melt a small amount of butter in a separate pan over medium-high heat. Add the reserved mushroom slices and fry them until they are beautifully golden brown and slightly crispy. These make a wonderful, gourmet garnish.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, a swirl of extra cream, homemade croutons, or your fancy fried mushroom slices. Enjoy your magnificent homemade mushroom soup!
Creative Variations to Explore
This mushroom soup recipe is incredibly versatile, allowing for numerous delicious adaptations to suit different tastes and dietary needs. Don’t hesitate to get creative in the kitchen!
- Ultra-Smooth Soup: For a silky, velvety texture, blend the entire batch of soup in a blender after simmering. Remember the safety tips for blending hot liquids: fill the blender halfway, remove the lid’s center cap, and cover with a towel to allow steam to escape. Blend in batches as needed.
- Boost the Protein: To make this soup a more substantial meal, consider adding cooked shredded chicken breast or white beans (like cannellini or navy beans) during the last few minutes of simmering. This transforms it into a hearty and satisfying main course.
- Dairy Alternatives & Tangy Finish: If you prefer to skip the half and half, you can serve the soup with a dollop of sour cream or Greek yogurt stirred in just before serving. For a vegan option, use full-fat coconut milk or a plant-based cream alternative.
- Hungarian-Inspired Mushroom Soup: For a delightful twist, add a teaspoon of sweet Hungarian paprika along with the thyme and cook for a minute before adding the stock. Finish the soup with a generous swirl of sour cream, either stirred in or as a garnish, for a classic rich and tangy flavor.
- Herb Garden Freshness: Experiment with other fresh herbs that complement mushrooms, such as rosemary, sage, or a hint of marjoram. Add them during the simmering stage for a different aromatic profile.
- Cheese Please: Stir in a handful of grated Parmesan cheese or a splash of cream cheese at the end of cooking for an even richer, more decadent flavor and texture.
Storing and Reheating Your Leftover Mushroom Soup
One of the many joys of making a homemade soup is having delicious leftovers. Proper storage ensures your mushroom soup remains fresh and flavorful for future meals.
We recommend storing any leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. This soup reheats beautifully on the stovetop over low to medium heat, stirring occasionally, until warmed through. If the soup has thickened considerably in the fridge, you might want to add a splash of vegetable stock or water to reach your desired consistency.
For longer storage, this soup is freezer-friendly, with one important caveat: it’s best to freeze it before adding the half and half or cream. Dairy products can sometimes separate or become grainy when frozen and then thawed, affecting the soup’s texture. If you plan to freeze, simply prepare the soup up to the point of adding the stock and simmering. Let it cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat on the stovetop and stir in the half and half or cream until it’s perfectly creamy.
Explore More Comforting Soup Recipes
If this delightful mushroom soup has sparked your interest in warm, comforting bowls, we invite you to discover more of our favorite soup creations. Each recipe is designed to be approachable, flavorful, and perfect for any meal.
- Hearty Tortellini Soup with Sausage
- Fresh Zucchini Soup with Feta
- Classic Cabbage Soup
- Comforting Turkey Soup with Rice
For an even wider selection of delicious and easy-to-make liquid meals, feel free to browse our dedicated Soup category. You’re sure to find your next favorite recipe there!
If you fall in love with this recipe and decide to make it, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Don’t forget to tag us @crunchycreamysweet so we can admire your work and leave a comment! Your culinary adventures inspire us!
Mushroom Soup
Anna
Pin Recipe
15 mins
20 mins
35 mins
Soup
American
5 servings
110 kcal
Ingredients
- 16 oz mushrooms (cremini or white or both)
- 1 tablespoon unsalted butter
- ½ cup chopped yellow onion
- 3 garlic cloves minced
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups low-sodium vegetable stock
- 2 cups water
- ¾ cup half and half
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Wash and slice the mushrooms. If you plan on making the crispy mushroom topping, reserve a few slices before proceeding.
- In a large Dutch oven or a sturdy soup pot, melt the butter over medium heat until it’s glistening.
- Add the chopped onion and sauté, stirring occasionally, until it becomes soft and translucent, typically for 5-7 minutes.
- Stir in the minced garlic and sliced mushrooms. Continue to sauté the mixture for 5 to 8 minutes, allowing the mushrooms to release their liquid and then brown slightly, intensifying their flavor.
- Add the fresh thyme, salt, and black pepper. Cook for another 2 minutes, stirring frequently to infuse the flavors.
- Pour in the vegetable stock and water. Bring the soup to a gentle simmer, then reduce the heat and let it simmer for 10 minutes to allow all the flavors to meld.
- If desired for a creamier, thicker soup, whisk the cornstarch with a small amount of half and half until smooth. Slowly stir this mixture into the simmering soup. Continue to cook, stirring, for 2 to 3 minutes until the soup reaches your preferred thickness. Stir in the remaining half and half and heat gently without boiling.
- For an extra creamy texture, carefully transfer about half of the soup to a blender and blend until smooth (remember to vent hot liquids). Return the blended portion to the pot and stir to combine.
- Serve your homemade mushroom soup hot, garnished with fresh chopped parsley, croutons, or the optional fried mushroom topping.
Notes
- For a decorative and flavorful topping, fry a few extra sliced mushrooms in butter until golden brown and crispy.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. For freezing, omit the half and half or cream until reheating to maintain optimal texture.
- When blending hot soup, always fill the blender halfway, remove the lid’s center cap, and cover with a kitchen towel to allow steam to escape safely. Blend in small batches.
- Please note that the provided nutrition values are estimates and can vary based on the specific products and brands used. We recommend consulting a calorie counter you are familiar with for precise information.
Nutrition
Carbohydrates: 10g |
Protein: 4g |
Fat: 7g |
Saturated Fat: 4g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 2g |
Trans Fat: 1g |
Cholesterol: 19mg |
Sodium: 822mg |
Potassium: 370mg |
Fiber: 1g |
Sugar: 4g |
Vitamin A: 509IU |
Vitamin C: 4mg |
Calcium: 53mg |
Iron: 1mg
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