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Home Soups

Mushroom Soup

By:Nagi
Published:14 Apr '21Updated:21 Sep '21
141 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 mins
Cook: 30 mins
Soup
Western
5 from 43 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 @RecipeTinEats.

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141 Comments

  1. 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
  2. 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
  3. Jan Evans says

    October 5, 2021 at 1:41 pm

    Always a favourite way to use up older mushrooms, which seems to have more taste than the fresh ones. Love your recipes never had a bad result yet. Thank you.

    Reply
  4. cynthia says

    October 2, 2021 at 8:27 am

    5 stars
    this soup is so good! i have a lot of cremini mushrooms left in my fridge and did not want it to go to waste then i found your recipe! So simple and easy to make. while my soup did not turned out as smooth as yours as I was using a stick blender but tastes great! i blend it for quite sometime to make sure all the chunks and tiny pieces are all blend in. Still a bit of texture but I dont mind! will definitely make again 😊 thank you so much for the recipe!

    Reply
  5. Janice Allen says

    October 2, 2021 at 7:15 am

    Purused through your receipes and would like more of your receipts

    Reply
  6. Summer says

    September 25, 2021 at 1:46 am

    Would this work well using reconstituted dried mushrooms in place of fresh? My pantry is overflowing with them.

    Reply
  7. Fei says

    September 4, 2021 at 1:10 am

    5 stars
    This was an easy, umami, much better than canned cream of mushroom soup. Very forgiving recipe if you have a variety of different mushrooms lying around. I also subbed with some leftover beef stock and chicken stock (clearing the fridge out), and was very delicious. Just don’t add salt until later after you’ve tasted the base. No cream around? Can also grind in some roasted cashews. Basically, a flexible but yummy soup. 🙂

    Reply
  8. Lorraine says

    August 29, 2021 at 10:35 pm

    5 stars
    This is the best mushroom soup I have ever made, so tasty. Love it.

    Reply
  9. Sally Sarraf says

    July 27, 2021 at 1:56 pm

    5 stars
    This was the best mushroom soup I have ever eaten!

    Reply
  10. Kneecole says

    July 14, 2021 at 2:50 pm

    I have cooked so many of your recipes and they never fail to impress. This was just what I was craving. The flavour was simply delightful. I added the fried Swiss brown and dill at the end as a garnish, it was yummy. I did you a hand blitz, which I think made it more chunky, but I’m not opposed to that! Thank you!!

    Reply
  11. Barbara says

    July 7, 2021 at 4:45 pm

    5 stars
    Thanks Nagi…never attempted mushroom soup before and this was super easy and delicious.
    I didn’t have any Swiss mushrooms, only Button mushrooms however I had two large flat mushies in the fridge so used these…worked great!

    Reply
  12. Michael McG says

    June 28, 2021 at 3:03 am

    5 stars
    Never will buy canned mushroom soup again. This is so simple to make and tastes great either hot or cold.

    Reply
    • Nagi says

      June 28, 2021 at 12:31 pm

      This is SO Much better than anything in a can Michael, I’m so happy you loved it! N x

      Reply
  13. Susan Fairbrother says

    June 21, 2021 at 10:20 am

    Lovely flavours, used sour cream and porcini mushroom soaking water yum. Only issue was quite thick not sure why?

    Reply
  14. Kathy says

    June 20, 2021 at 11:15 am

    5 stars
    I had to bring a vego soup along to an event, so I cooked up ~12 litres (24 serves) of mushroom soup in two batches. It was well received, so another 5 stars for this recipe!! 🏆

    Reply
    • Nagi says

      June 21, 2021 at 12:59 pm

      Wahoo!!! That’s great Kathy! N x

      Reply
  15. Sophie says

    June 10, 2021 at 3:58 pm

    5 stars
    Delicious!!! So creamy AND tasty. I tried to be lazy and whiz it with the stick-blender – but no… you really need the blender!

    Reply
  16. Pauline says

    June 7, 2021 at 11:27 am

    Tasted great but mine was watery. What do you think I did wrong?

    Reply
  17. Catherine Duff says

    June 5, 2021 at 7:11 pm

    5 stars
    A restaurant quality mushroom soup. We all loved it. Nagi was right in selecting different mushrooms as they really added flavour. Made the croutons, added the parsley and the pan fried swiss brown mushrooms too.

    Reply
  18. Kaye says

    June 4, 2021 at 2:10 pm

    5 stars
    This soup is magnificent, so easy to make too

    Reply
  19. Leanne says

    May 21, 2021 at 4:21 am

    5 stars
    This was so delicious! I used homemade mushroom broth & sour cream. Will definitely make this again ~ thanks for the great recipe!

    Reply
  20. Tj says

    May 20, 2021 at 7:27 am

    Could I use Greek yogurt or sour cream instead of Crete fraiche?

    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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