Mushroom Soup

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Mushroom soup is so creamy and delicious. It’s full of flavor and was a big hit with my family!

Mushroom Soup Overview

This is a classic creamy mushroom soup recipe with lots of incredible flavor! This soup uses cremini mushrooms (brown button mushrooms found at your grocery store) but you can also use white button mushrooms which will change the color of the soup slightly. You only need about 25 minutes to make this recipe.

Here’s a quick overview of how the soup is made: First the onions are sauteed with butter. Next, the mushrooms are cooked with fresh thyme and a bit of soy sauce.

Flour is sprinkled over the mushrooms to help thicken the soup. Next, broth is added and the soup is simmered for 10 minutes. At the end, heavy cream is swirled in and heated through just before serving.

We really enjoyed this soup in our house! I also made some for my parents and they loved it too! There’s a lot of great rich and creamy flavors in this recipe.

Recipe Ingredients

• ¼ cup salted butter
• 2 cups chopped white onion
• 3 minced garlic cloves
• 1 ½ lbs cremini mushrooms – sliced
• 2 Tbsp soy sauce
• 1 Tbsp chopped fresh thyme – or 1 tsp dried thyme
• ¼ cup all-purpose flour
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup heavy cream

How To Creamy Mushroom Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Rinse and wipe the dirt from the outside of 1 ½ lbs cremini mushrooms. Cut off the ends then slice each mushroom into pieces.

STEP 2: Add ¼ cup salted butter and 2 cups chopped white onion to a large pot over medium-high heat. Melt the butter and cook for 2 minutes, until the onion turns translucent. Add 3 minced garlic cloves and mix them in. Cook for 30 seconds.

STEP 3: Add 1 ½ lbs sliced cremini mushrooms, 2 Tbsp soy sauce and 1 Tbsp fresh thyme. Mix and cook for 3 minutes.

STEP 4: Sprinkle ¼ cup all-purpose flour over the mushrooms and mix together.

STEP 5: Next, pour in 4 cups vegetable broth (1 carton of broth), 1 tsp salt and ½ tsp ground black pepper. Bring to a boil, then reduce heat to let it simmer for 10 minutes.

STEP 6: Stir 1 cup heavy cream into the soup. Let this simmer for 2 minutes. Remove from heat and serve.

How To Store Leftovers

• Refrigerate – Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or on the stove.
• Freeze – Creamy soups don’t always freeze well. Sometimes the texture can change. But if you want to freeze this soup let it completely cool first. It can be poured it into a ziplock freezer bag, and seal it flat. Or store in a container. The soup can be frozen for up to 6 months.

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