Pin it
This hearty mushroom soup has been my secret weapon for transforming ordinary weeknight dinners into something special. The earthy mushrooms combine with savory aromatics in a silky cream base that tastes like it simmered all day, yet comes together in just 25 minutes.
I created this recipe after a disappointing restaurant experience where I paid too much for a watery mushroom soup. After several home experiments, this version has become my family's gold standard. My husband, who claimed not to like mushrooms, now requests this soup weekly.
Ingredients
- Cremini mushrooms: Provide a rich, earthy flavor far superior to white button mushrooms. Look for firm specimens with unblemished caps
- Salted butter: Creates the foundation of flavor. The quality of butter matters here
- White onion: Offers sweetness when cooked properly. Choose firm onions with no soft spots
- Garlic cloves: Add aromatic depth. Fresh is non-negotiable for this recipe
- Soy sauce: Might seem surprising but it amplifies the umami qualities of the mushrooms
- Fresh thyme: Pairs perfectly with mushrooms. If using dried, reduce the amount as directed
- All-purpose flour: Thickens without adding flavor that might compete with the mushrooms
- Vegetable broth: Forms the liquid base. Use homemade if possible for best results
- Heavy cream: Provides luxurious texture and balances the earthiness of the mushrooms
Step-by-Step Instructions
- Prepare the mushrooms:
- Rinse and gently wipe cremini mushrooms to remove any dirt. Cut off the woody stem ends, then slice each mushroom into even pieces. Uniform slices ensure consistent cooking.
- Create the flavor base:
- Melt butter in a large pot over medium-high heat, then add chopped onions. Cook for 2 minutes until they become translucent but not browned. Add minced garlic and cook for just 30 seconds until fragrant. This brief cooking prevents garlic from becoming bitter.
- Develop mushroom flavor:
- Add sliced mushrooms, soy sauce, and fresh thyme to the pot. Mix thoroughly and cook for 3 minutes. Notice how the mushrooms begin to release their moisture and slightly shrink. This concentrates their flavor.
- Thicken the soup:
- Sprinkle flour evenly over the mushroom mixture and stir to incorporate completely. The flour will coat the mushrooms and create a roux with the remaining butter, which will thicken your soup beautifully when liquid is added.
Pin it
The moment I knew this recipe was special was when my daughter, who typically picks around mushrooms, asked for seconds and then requested the leftovers in her school thermos the next day. The combination of familiar comfort with sophisticated flavor makes this soup particularly wonderful for introducing skeptics to mushrooms.
Make Ahead and Storage
This mushroom soup actually improves with time as the flavors meld together. Make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. If the soup seems too thick after refrigeration, thin with a splash of broth or cream until you reach your desired consistency.
Ingredient Substitutions
No cremini mushrooms available? White button mushrooms work in a pinch, though the flavor will be milder. For an elevated version, try a mix of wild mushrooms like shiitake and oyster. If dietary concerns are an issue, plant-based butter and coconut cream can replace the dairy components without sacrificing richness. For gluten-free guests, substitute the all-purpose flour with cornstarch dissolved in cold water, adding it after the mushrooms have cooked down.
Serving Suggestions
Serve this mushroom soup as a sophisticated starter before a special dinner party or make it the star of a casual meal paired with a crusty artisan bread for dipping. For a complete dinner, ladle the soup over cooked farro or barley for a hearty grain bowl. A garnish of fresh thyme leaves and a few reserved sautéed mushroom slices elevates the presentation, while a drizzle of truffle oil just before serving adds an extraordinary finishing touch for special occasions.
Pin it
Frequently Asked Questions
- → Can I use other types of mushrooms?
Yes, you can replace cremini mushrooms with button mushrooms, portobellos, or a mix of wild mushrooms for varied flavors.
- → How can I make this soup dairy-free?
Substitute the butter with olive oil and use coconut cream or a non-dairy milk alternative instead of heavy cream.
- → What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh green salad, or as a starter to a larger meal.
- → Can I freeze this soup?
Yes, you can freeze the soup without the cream for up to 2 months. Add the cream after reheating to preserve its texture.
- → What is the best way to thicken this soup?
The flour in the recipe acts as a thickener, but you can also add a potato or blend a portion of the soup for extra thickness.