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Home Soups

Mushroom Soup

By:Nagi
Published:14 Apr '21Updated:21 Sep '21
151 Comments
Recipe v Video v Dozer v

What’s the one thing that makes this Mushroom Soup stand out from the rest? You’ll enjoy mushroom flavour in every mouthful. As strange and obvious as that sounds, most mushroom soups are actually nothing more than mushroom bits floating in a generically-flavoured creamy soup broth. But this one is 100% mushroom flavour – down to the last spoonful!

Bowl of Mushroom Soup garnished with golden mushrooms

Mushroom Soup

It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it.

So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!

And how do we achieve that? Simple: Blitz the soup! Only this way can we release all the gorgeous, sweet and earthy flavours locked up in the mushrooms into every luscious, creamy mouthful!!

Freshly cooked pot of Mushroom Soup
Mushrooms chopped for Mushroom Soup

What goes in Mushroom Soup

1. Mushrooms!

Swiss Brown / cremini mushrooms have a stronger mushroom flavour than regular white / button mushrooms but make the soup browner. So I like to use a combination of both Swiss Brown and standard white mushrooms. This gives you the best of both worlds: an intense mushroom flavour with an elegant pale cream colour rather than a (very) brown one!

(Fun fact: White / button, Swiss Brown / cremini and portobello mushrooms are actually all the same mushroom – just in different stages of the mushroom’s life cycle. True story!)

Mushrooms for Mushroom Soup

2. Mushroom Soup – other ingredients

One really nice thing about this Mushroom Soup recipe is how few ingredients are actually called for. Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour!

What you need for Mushroom Soup
  • Vegetable stock – Store-bought stock works fine here, but I really recommend trying this with Homemade Vegetable Stock one of these days! Vegetable stock is much easier and less messy to make than meat-based stocks like beef stock and chicken stock, calling for just basic vegetables and flavourings (carrot, celery, onion, garlic, parsley, thyme, bay leaf, peppercorns, coriander seeds);

  • Cream, or creme fraiche – This adds a luxuriously velvety mouthfeel to the soup so I really recommend not skipping it. If you don’t have either, stir in a knob of butter at the end.

    Cream or creme fraiche? Cream is the obvious option, but I’ve also suggested creme fraiche for something a bit different.

    What exactly is creme fraiche, anyway? Creme fraiche is a lightly soured cream, and unsurprisingly tastes like a cross between sour cream and heavy/thickened cream. It has the same velvety richness of cream with a slight tanginess (but not as tangy as sour cream). It’s also thicker like sour cream and can be dolloped rather than poured. It lends a lovely faintly sharpened note to the soup.

    Which is better? I’d go cream for every day purposes, and reserve creme fraiche for company (yes, it’s more expensive and not carried by all grocery stores). But it’s no lesser a soup with “just” plain cream, I assure you!

  • Onion and garlic – Essential flavour base; and

  • Butter – For sautéing.


How to make Mushroom Soup

This soup is very straightforward to make, but there is time involved in sautéing and simmering. This task is essential to bring out all the wonderful flavours!

How to make Mushroom Soup
  1. Sauté onion and garlic in butter for 5 minutes over medium heat until softened, but don’t let them go golden;

  2. Cook mushrooms for 10 minutes until they become soft. They will release quite a lot of water during this stage but the water will evaporate. Don’t try to cook them until golden; they will refuse to because the pot is too crowded and we’re OK with this;

  3. Simmer 15 minutes – Add vegetable stock, salt and pepper. Bring to a boil, lower heat to medium and simmer gently for 15 minutes without a lid;

  4. Add cream or creme fraiche and simmer for a further 5 minutes;

  5. Blitz until smooth – Transfer the soup to a blender and blitz until smooth. WARNING! Make sure you remove the lid of the feeder (the hole in the lid of the blender), and cover the hole with a folded tea towel before you blend. Hot soup in a tightly sealed blender on full speed = soup explosion!! The lid will blow off, and you’ll end up with hot soup all over the ceiling – and all over yourself. Been there, done that!

    Stick blender option: You could also use a stick blender, but I find that it doesn’t puree the soup as smoothly as pictured. It works fine, but a blender is better; and

  6. Return to pot and simmer further on a low heat for a couple of minutes until bubbles caused by blending subside, then serve! Ladle into bowls and garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or, if you’re feeling a bit Frenchy ‘n fancy, chervil.

I added some golden sautéed slices of mushrooms for the photos, as a cue so you’d know what this bowl of brown liquid actually is. I must confess I’ve never done that in real life before!! 😂

Spoon scooping up Mushroom Soup

Dunking bread into Mushroom Soup

Oh and as I always say when sharing a soup recipe, bread for dunking really is not optional. I say it is in the recipe, but everyone knows I’m lying through my teeth! – Nagi x

PS. I guess I should follow that cheeky statement up with some bread recommendations! 😂 Here are my top 3 picks:

  1. Crusty Artisan Bread – By far the most popular bread recipe I’ve shared, famed for the exceptional results and dead-easy method;

  2. No Yeast Bread Loaf – Loved as an excellent speedy alternative that does not require yeast, along with Irish Soda Bread;

  3. Focaccia – The latest addition to my bread collection, an Italian favourite wildly popular straight out of the gate!

Or choose your own bread recipe!


Watch how to make it

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Bowl of Mushroom Soup garnished with golden mushrooms

Mushroom Soup

Author: Nagi
Prep: 10 minutes mins
Cook: 30 minutes mins
Soup
Western
5 from 50 votes
Servings4
Tap or hover to scale
Print
Recipe video above. This is a magnificent yet easy, creamy Mushroom Soup where you'll enjoy intense mushroom flavour with every mouthful! Forget whole mushrooms bits floating in a wan broth. Blending the soup releases all the gorgeous, earthy flavour locked up in the mushrooms into every luscious, creamy bite.

Ingredients

  • 30g / 2 tbsp unsalted butter
  • 1 onion , chopped
  • 2 garlic cloves , minced
  • 400g / 14 oz white mushrooms (Note 1)
  • 200g/ 7 oz Swiss Brown/Cremini mushroom (Note 1)
  • 3 1/4 cups vegetable stock (bonus points for homemade veg stock! – Note 2), or chicken stock
  • 1/4 tsp salt , cooking/kosher
  • 1/8 tsp black pepper
  • 3/4 cup crème fraiche or cream (any full-fat) (Note 3)

Garnishes/serving:

  • Croutons (Note 4)
  • Cream or extra virgin olive oil , for drizzling
  • Parsley (roughly chopped), chervil (if you're feeling a bit fancy), or thyme leaves
  • Bread for dunking

Instructions

  • Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
  • Saute onion and garlic: Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
  • Cook mushrooms: Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
  • Simmer 15 min: Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
  • Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
  • Blitz: Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid (Note 5), cover the hole with a folded tea towel. Blend until completely smooth.
  • Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
  • Serve: Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you're feeling a bit fancy), chervil. Don't forget bread for dunking!

Recipe Notes:

1. Mushrooms – I like to use a combination to balance flavour with colour. Swiss Brown/Cremini mushrooms have more mushroomy flavour but make the soup browner, whereas standard white mushrooms keep the soup colour paler. You could just use all of either. Even all white mushrooms is still fabulously mushroomy, and soup will be even paler!
2. Stock – The better the stock, the better the soup flavour! It’s really worth making your own vegetable stock, yielding very high returns for minimal effort and clean up.
Chicken stock will also work wonderfully here if you’re happy to introduce meat into the dish – homemade stock of course is best!
3. Creme fraiche – Creme fraiche is a form of soured cream. It’s tastes like something in between sour cream and regular pouring cream, and is lightly tangy. It’s also thicker than pouring cream and can be dolloped. It lends a lovely subtle freshness to the soup thanks to the mild acidity. Creme fraiche can be hard to find and is somewhat pricey. Regular pouring cream is perfectly good in it’s place and no less delicious!
4. Croutons – Cut any bread (crustless) into 0.75 cm / ⅓” cubes. Toss in a little olive oil to coat, sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 min, tossing halfway, until golden and crunchy. Cool fully on tray before using.
5. Blending –  Doing this allows heat to escape and prevents a hot soup explosion! If you blend hot soup with a tightly sealed it, the lid will blow off and you’ll end up with hot soup all over you and your kitchen … been there, done that!
6. Storage – Soup will keep for 4 to 5 days in the fridge, or freeze for 3 months.
7. Nutrition excludes toppings. Because I cannot be held responsible for how much croutons you sprinkle on your soup, and how much butter you slather on your bread!!

Nutrition Information:

Calories: 264cal (13%)Carbohydrates: 12g (4%)Protein: 6g (12%)Fat: 23g (35%)Saturated Fat: 14g (88%)Trans Fat: 1gCholesterol: 77mg (26%)Sodium: 790mg (34%)Potassium: 559mg (16%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1251IU (25%)Vitamin C: 6mg (7%)Calcium: 45mg (5%)Iron: 1mg (6%)
Keywords: creamy mushroom soup, Mushroom Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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151 Comments

  1. Helen Morgan says

    June 16, 2022 at 7:44 pm

    Nagi another amazing recipe. You never fail me…thank you!!! This was by far the best tasting mushroom soup I’ve ever had and so simple…

    Reply
  2. Tania says

    May 19, 2022 at 2:31 pm

    This is almost the same recipe as used at the Princess Alexandra Hospital in Brisbane, just a different method (they slice 1/3 of the mushrooms, sauté them separately, then add them back in after blending the rest of the soup). I loved the soup so much I contacted them for their recipe haha

    I’ve made this a few times, once fried up Spanish Chorizo, and used that as a topping! Was delish!

    Reply
    • Nagi says

      May 19, 2022 at 4:46 pm

      Oh yes chorizo would be soooo good!! N x

      Reply
  3. Chris says

    May 15, 2022 at 7:40 pm

    5 stars
    So tasty! thank you. I used coconut cream, rather than full cream.

    Reply
    • Nagi says

      May 16, 2022 at 7:16 pm

      That’s a great tip for dairy free!! Thanks! N x

      Reply
  4. Elias says

    May 10, 2022 at 7:41 pm

    5 stars
    I don’t normally post online but just wanted to comment on how exceptional this recipe was as are many many others on this website. Your website provides such an eclectic range of cuisines with perfect guidance on preparation unlike many other online sources. Thank you.

    Reply
    • Nagi says

      May 11, 2022 at 4:04 pm

      You are very welcome Elias – I am glad you are enjoying my recipes! N x

      Reply
  5. Helena says

    May 2, 2022 at 12:27 pm

    I’ve grown white mushrooms from caps to full, open portobellos & they’ve never turned brown. They are different varieties-

    Reply
  6. Mary Tuck says

    March 30, 2022 at 5:22 pm

    Just made this mushroom soup. Added some white wine and thyme. Tastes so good.

    Reply
    • Nagi says

      March 31, 2022 at 4:40 pm

      I am happy you liked it Mary! N x

      Reply
  7. Barbara Lancaster says

    March 24, 2022 at 1:46 am

    5 stars
    I’ve tried several of your recipes (thanks!). This is one of the very best. Made it with a lot of fresh ground pepper, creating a nice kick with the earthy mushrooms. Excellent

    Reply
    • Nagi says

      March 24, 2022 at 2:20 pm

      I am glad that you liked it Barbara! N x

      Reply
  8. Eunice Leack says

    January 31, 2022 at 6:02 am

    Made this soup today and the flavour was fabulous thank you I will be making this again x

    Reply
  9. Sarah says

    January 26, 2022 at 11:25 pm

    5 stars
    Another fabulous recipe! So easy and yummy. I don’t have a blender, but my immersion blender worked just as well.

    Reply
  10. Jill says

    January 14, 2022 at 8:11 am

    I have a large bag of dried mixed wild mushrooms. Can I use this instead of the fresh? Or should I do half and half?

    Reply
  11. Louise says

    January 7, 2022 at 9:11 am

    5 stars
    So easy and delicious.

    Reply
  12. Karen says

    December 10, 2021 at 12:33 am

    5 stars
    You are so reliable Nagi! Fabulous soup!

    Reply
  13. Marg says

    November 30, 2021 at 9:44 am

    I only had white mushrooms but I did have a jar of dried crimini mushrooms from Costco that I didn’t know what to do with. So I added about a cup of them and increased the stock – I used chicken. The result was amazing and now I have a way to use up the dried mushrooms. (I actually had 2 jars)

    Reply
  14. Alyssa says

    November 27, 2021 at 1:56 pm

    5 stars
    This soup was SO good. My little sister and I came across this recipe and made it together and it is delicious. Absolutely 10x better than we expected a mushroom soup to be. AMAZING!! Warm, creamy, buttery, and perfect!

    Reply
  15. LESLEY WITHERS says

    November 7, 2021 at 2:02 pm

    Well here I am again.Love your recipes.

    Reply
  16. Nichelle says

    November 3, 2021 at 12:52 pm

    Hi Nagi, I always love your recipes and look forward to trying this one. Could I use oyster mushrooms in it? A friend got me oyster mushrooms for my birthday and I have no clue what to do with them!

    Reply
    • Nagi says

      November 3, 2021 at 6:11 pm

      Hi Nichelle – oyster mushrooms are better in a stir-fry or you can saute or roast them. They are a bit too delicate in flavour for this soup. Pick one of my stir fries like this one https://www.recipetineats.com/chicken-stir-fry-with-rice-noodles/#wprm-recipe-container-21977 and use them there! N x

      Reply
      • Nichelle says

        November 3, 2021 at 11:52 pm

        Ooh, fabulous! Thank you for your help!

        Reply
  17. Carol says

    November 2, 2021 at 10:09 am

    Another amazing recipe!! Third time I make this one and this time I didn’t had enough stock so I’ve added 100ml of white wine to compensate.. it worked really well!! Thank you for sharing your amazing work 🙂

    Reply
  18. Sofia says

    October 19, 2021 at 10:20 am

    5 stars
    Thank you! First time making a mushroom soup and loved your recipe.

    Reply
    • Nagi says

      October 20, 2021 at 9:47 am

      Thanks! N x

      Reply
  19. Elle says

    October 13, 2021 at 3:17 pm

    5 stars
    Three things I have to say about this soup and recipe:

    (1) Absolutely delicious!
    (2) Fabulous tip on using a tea towel to cover the blender hole–I’ve been deathly afraid of blending hot soup ever since my last soup explosion
    (3) You are right about using more white mushrooms–I used mostly cremini (brown) and the soup was less than attractive (but still so yum)

    Thank you!

    Reply
  20. Karen Simpson says

    October 7, 2021 at 8:51 am

    I love this recipe. It is so mushroomy. I swap out sour cream if I don’t have regular cream and when I have company I add some crumbled blue cheese and put the mushrooms on top because it looks impressive haha

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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