Making this simple mushroom soup has become one of my favorite cozy kitchen rituals. The earthy aroma of sautéed mushrooms filling the air and the creamy texture that follows make it the perfect comfort dish for any chilly evening. It’s rich, hearty, and surprisingly easy to put together ideal for when you want something homemade yet effortless. Paired with a slice of crusty bread, it feels like a warm hug in a bowl.
Simple Mushroom Soup Recipe
Difficulty: Easy4
servings10
minutes20
minutes180
kcalCreamy, comforting, and full of earthy flavor – this simple mushroom soup is perfect for a cozy lunch or a light dinner. It’s quick to prepare and uses everyday ingredients, making it a go-to recipe for mushroom lovers.
Ingredients
2 tablespoons olive oil or unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb (450g) fresh mushrooms (button, cremini, or a mix), sliced
1 teaspoon dried thyme (or one tablespoon fresh thyme)
Salt and black pepper to taste
4 cups (1 liter) vegetable or chicken broth
½ cup (120ml) heavy cream or whole milk (optional, for creamier texture)
Fresh parsley, chopped (for garnish)
Directions
- Sauté aromatics: Heat oil or butter in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent. Add garlic and cook for another 1 minute until fragrant.
- Cook mushrooms: Add sliced mushrooms to the pot. Cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Season and simmer: Sprinkle in thyme, salt, and pepper. Stir well, then pour in the broth. Bring to a boil, then reduce the heat and let it simmer for 10–12 minutes.
- Blend (optional): For a smoother texture, use an immersion blender to partially or fully blend the soup. You can also transfer to a blender in batches. If you prefer chunky soup, skip this step.
- Add cream (optional): Stir in the cream or milk and let it warm through for another 2–3 minutes. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Nutrition Information
- Calories: 180 kcal
- Carbohydrates: 12g
- Protein: 5g
- Sugar: 4g
Expert Tips and Variations
You can use almond milk or coconut milk instead of cream for a dairy-free version without losing that creamy texture. For extra flavor, add a splash of white wine or a pinch of thyme while cooking the mushrooms. Blending half the soup keeps a nice balance of creaminess and chunkiness. Avoid overcooking the mushrooms they should stay tender, not rubbery, for the best texture and taste.
How to Store and Reheat Mushroom Soup
Store leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If it thickens, add a splash of broth or milk to restore the smooth consistency.
Things People Ask
Can I use any type of mushrooms for this soup?
Yes! Button, cremini, or even portobello mushrooms work well. You can also mix a few varieties for a deeper, richer flavor.
How can I make this mushroom soup vegan?
Use olive oil instead of butter, vegetable broth, and swap the cream for coconut milk, oat milk, or any plant-based cream alternative.
How long does mushroom soup last in the fridge?
It stays fresh for up to 4 days in the refrigerator when stored in a sealed container.
How do I thicken mushroom soup without cream?
You can blend some of the cooked mushrooms and onions to thicken the soup naturally. Another option is adding a tablespoon of flour or cornstarch mixed with a bit of broth to create a light roux.
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