Mushroom Soup
Homemade mushroom soup is one of the best comfort foods! Fresh mushrooms, heavy cream, and vegetable broth combine to make a creamy and delicious soup.
Why I Love This Recipe
Growing up, mushroom soup was one of my favorite types of soup to eat, even though I don’t think I’d ever tasted the homemade version. Making your own mushroom soup from scratch is surprisingly easy, and there aren’t that many steps.
This recipe is super easy, and you get to enjoy all the full-bodied flavor of the fresh mushrooms and heavy cream.
I love that this nourishing soup uses healthy, real-food ingredients like fresh mushrooms, butter, garlic and onions, vegetable broth, and cream.
You can also make your own bone broth to use in place of the vegetable broth, and this will add to the gut-healing properties of the soup.
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Equipment
- Dutch oven or large covered skillet
- Immersion blender
- Chef knife
Mushroom Soup Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Butter: This recipe calls for unsalted butter used to sauté the onions, garlic and mushrooms.
- Onion: Minced yellow onion adds flavor to your soup.
- Garlic: You’ll mince fresh garlic clovers to add a savory flavor.
- White mushrooms: Finely chopped fresh white mushrooms are the main mushrooms used in this soup.
- Cremini mushrooms: You’ll also use Cremini mushrooms, which are a white mushroom with a somewhat stronger flavor than regular white mushrooms.
- Vegetable Broth: You can either make your own homemade vegetable broth or use prepackaged broth. You could also substitute homemade chicken bone broth.
- Heavy Cream: Heavy cream gives a rich, smooth flavor and texture to your soup.
- Salt & Pepper: Add salt and pepper to taste. This is my favorite kind of mineral-rich sea salt.
How to Make Mushroom Soup
Here are the step-by-step instructions for making homemade mushroom soup. Find the full ingredient list in the recipe card below.
- Sauté the onion and garlic on medium heat in the butter until soft, about 2-3 minutes.
- Then add in the chopped mushrooms (a.) and continue to sauté for about 10 minutes (b.), stirring occ
- Add in the vegetable broth and stir in the cream (c.). Bring to a simmer and cover for about 20 minutes (d.).
- Blend the soup with an immersion blender or by transferring most of the soup to a blender until mostly blended, leaving some chopped pieces behind, or until it reaches your desired consistency.
- Add in the salt and pepper, then bring back to a simmer for about 5 minutes before serving.
- Top soup with fresh parsley and sliced mushrooms if desired. Serve and enjoy!
Mushroom Soup FAQs
- How do I store leftovers? Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or in the microwave.
- Can I blend the whole soup until smooth? Absolutely! If you prefer soups completely blended, then yes, be sure to blend until all of the soup is silky smooth.
- Is it easier to blend with an immersion blender or a regular blender? This depends on if you want chunks or if you want the soup completely smooth. If you prefer chunks, use an immersion blender as you will have complete control over how smooth or chunky the soup is. If you prefer the soup to be completely smooth, then a regular blender would be best.
- How will I know it’s time to add the liquid and simmer? Add the liquid when you’re done sautéing the mushrooms. It should take about 5 minutes to sauté the mushrooms after you’re done sautéing the other vegetables. You’ll know you’re done sautéing the mushrooms when they darken in color and lose mass.
How to Serve
Serve with extra slices of mushrooms, freshly chopped parsley, homemade croutons, homemade sourdough bread or sourdough biscuits.
How to Store
Store mushroom soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
More Homemade Soup Recipes
- Sausage Potato Kale Soup
- Roasted Tomato Soup
- Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Chicken Potato Soup
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Mushroom Soup
Equipment
- Dutch oven or large covered skillet
- Immersion blender or regular blender
- Chef knife
Ingredients
- 1/4 cup butter unsalted
- 1 onion yellow, minced
- 3 garlic cloves minced
- 16 ounces white mushrooms finely chopped
- 8 ounces Cremini mushrooms finely chopped
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
- Add butter to a large Dutch oven or stock pot, and sauté the onion and garlic over medium heat, for 2-3 minutes, until soft.
- Add in the chopped mushrooms and continue to sauté for about 10 minutes, stirring occasionally.
- Add in the vegetable broth and stir in the cream. Bring to a simmer and cover for about 20 minutes.
- Blend the soup with an immersion blender or by transferring most of the soup to a blender, until mostly blended, leaving some chopped pieces behind, or until it reaches your desired consistency.
- Stir in the salt and pepper, then bring back to a simmer for about 5 minutes before serving.
- Top with fresh parsley and sliced mushrooms if desired. Serve, and enjoy!
