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Creamy Mushroom Soup served in a rustic bowl, showcasing a comforting and flavorful meal.

Easy Creamy Mushroom Soup

This easy mushroom soup recipe delivers a comforting and flavorful experience, perfect for a chilly day. Using both fresh and dried mushrooms creates a deep umami flavor, enhanced by a touch of cream for a velvety smooth texture. Customize with your favorite mushroom varieties and enjoy this simple yet satisfying soup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh mushrooms cremini, shiitake, oyster, or a mix
  • 1 ounce dried porcini or shiitake mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons butter or vegan butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour or gluten-free blend
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or coconut cream
  • 2 tablespoons dry sherry optional
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
  • Salt and pepper to taste
  • Fresh parsley for garnish optional
  • 1 cup hot water

Equipment

  • Large pot or Dutch oven
  • Bowl
  • measuring cups and spoons
  • knife
  • cutting board
  • Immersion blender or regular blender (optional)
  • Strainer
  • Ladle

Method
 

  1. Rehydrate the dried mushrooms: Place the dried mushrooms in a bowl and cover them with 1 cup of hot water. Let them soak for 20-30 minutes, or until softened. Reserve the soaking liquid.
  2. Prep the fresh mushrooms: While the dried mushrooms are soaking, clean and slice the fresh mushrooms.
  3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
  4. Cook the mushrooms: Add the sliced fresh mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes.
  5. Add flour: Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly.
  6. Deglaze the pot: Gradually pour in the reserved mushroom soaking liquid (strain it first to remove any grit) and the vegetable broth, scraping up any browned bits from the bottom of the pot.
  7. Simmer: Add the rehydrated dried mushrooms (chopped if they are large) and the fresh thyme to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
  8. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! If you like a chunkier soup, skip this step or blend only partially.
  9. Finish: Stir in the heavy cream (or coconut cream) and dry sherry (if using). Season with salt and pepper to taste. Heat through, but do not boil.
  10. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

For a vegan version, substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, and ensure your broth is vegetable-based. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add a squeeze of lemon juice or balsamic vinegar at the end to brighten the flavors. Garnish with truffle oil, sour cream, or toasted croutons for extra flair.