Mushroom Soup Recipe
Warm, earthy, and deeply satisfying, homemade mushroom soup brings comfort without feeling heavy. I like how simple ingredients turn into a rich, silky bowl that tastes far better than anything from a can. It’s perfect for quick lunches, light dinners, or cozy evenings when you want something nourishing and homemade. Once you try this method, you’ll see how easy it is to get restaurant-style flavor right in your own kitchen.
Ingredients List
Serves: 4
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 500 g fresh mushrooms, sliced (button, cremini, or a mix)
- 2 tablespoons all-purpose flour (16 g)
- 3 cups vegetable or chicken broth (720 ml)
- 1 cup whole milk or light cream (240 ml)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 tablespoon soy sauce or Worcestershire-style seasoning (15 ml)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Heat the base.
Place a large pot over medium heat. Add butter and olive oil. Let them melt together until lightly foamy. This blend adds flavor while preventing the butter from burning. - Sauté the onion.
Add chopped onion and cook for 4–5 minutes, stirring often, until soft and lightly golden. This builds the sweetness and depth of the soup. - Add garlic.
Stir in minced garlic and cook for about 30 seconds. Keep it moving so it doesn’t brown or turn bitter. - Cook the mushrooms.
Add sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally. At first, they release moisture, then gradually brown and shrink. This step concentrates flavor. - Season the mushrooms.
Sprinkle salt, black pepper, and thyme over the mushrooms. Stir well so the seasoning coats everything evenly. - Make the roux.
Sprinkle flour over the mushroom mixture. Stir constantly for 1–2 minutes until the flour disappears and lightly coats the vegetables. This helps thicken the soup later. - Add the broth slowly.
Pour in broth a little at a time, stirring to avoid lumps. Once fully added, bring the mixture to a gentle simmer. - Simmer for flavor.
Let the soup simmer for 8–10 minutes. It should thicken slightly and smell rich and savory. - Add milk or cream.
Stir in milk or cream and soy sauce. Simmer for another 3–4 minutes, keeping the heat low so the dairy doesn’t separate. - Blend for texture (optional).
For a smooth soup, blend with an immersion blender until creamy. For a chunky style, blend only half or skip blending entirely. - Taste and adjust.
Taste the soup and adjust salt or pepper if needed. Turn off heat. - Serve warm.
Ladle into bowls and garnish with fresh parsley if desired.
Equipment Used
- Large heavy-bottom pot or saucepan
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Immersion blender or countertop blender (optional)
- Ladle
Nutrition Facts (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Fat | 13 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | 520 mg |
| Calcium | 120 mg |
| Iron | 2 mg |
Values are estimates and may vary based on ingredient brands and portion size.
Helpful Tips
Use fresh mushrooms that feel firm and dry, not slimy. Wipe them clean with a damp cloth instead of soaking, since mushrooms absorb water quickly and lose flavor. Don’t rush the browning step. Letting mushrooms cook until golden develops deep umami taste. If the soup becomes too thick, simply add a splash of warm broth or milk to loosen it. For a silkier finish, blend longer and strain if you prefer a refined texture.
Variations
For a dairy-free version, replace butter with extra olive oil and use unsweetened almond milk or oat milk. For a protein boost, stir in cooked shredded chicken or white beans during the final simmer. If you enjoy bold flavors, add a pinch of smoked paprika or a splash of lemon juice for brightness. A garlic lovers’ version can use one extra clove for deeper aroma. To make it extra rich, swap half the milk with heavy cream.
How to Serve
Serve mushroom soup hot with crusty bread, toasted garlic bread, or warm dinner rolls. It pairs well with a fresh green salad or grilled vegetables for a balanced meal. For entertaining, serve in small cups as a starter. A light drizzle of olive oil or a sprinkle of fresh herbs on top adds visual appeal and aroma without overpowering the soup.
Storage Instructions
Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If freezing, store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid boiling after reheating to maintain a smooth texture.
FAQs
Can I use canned mushrooms?
Fresh mushrooms give the best texture and flavor. Canned mushrooms can be used in emergencies but may taste softer and less aromatic.
How can I make the soup thicker?
Simmer a few extra minutes to reduce liquid or blend more of the soup. You can also add a small slurry of flour and water if needed.
Can I make this soup ahead of time?
Yes, the flavor improves after resting. Store refrigerated and reheat gently before serving.
Is this soup suitable for weight control?
When made with milk instead of heavy cream and moderate butter, it stays balanced and filling without excessive calories.
What mushrooms work best?
Button mushrooms are mild, cremini offer deeper flavor, and a mix adds complexity. Any combination works well.
Conclusion
Homemade mushroom soup proves that simple ingredients can deliver big comfort and bold flavor. With careful sautéing, balanced seasoning, and gentle simmering, you’ll create a creamy, satisfying bowl that fits everyday meals or special occasions. Whether smooth or chunky, classic or customized, this recipe gives you reliable results every time. Once it’s part of your kitchen routine, you’ll keep coming back for another warm, nourishing bowl.
