Make this comforting creamy mushroom soup with simple ingredients in just 20 minutes. Vegetarian-friendly, freezer-safe, and perfect for weeknights or winter lunches.
📜 Brief History & Fun Fact Mushroom Soup Recipe
Mushroom soup has its roots in French cuisine, where wild mushrooms were simmered into broths and sauces. The creamy version we know today became popular in the 19th and 20th centuries, thanks to canned versions and comfort-food appeal. It’s now a global favorite for its rich, earthy flavor and velvety texture — perfect as a starter, dinner soup, or light meal.
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mushrooms (button/cremini) | 200g – 250g |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3–4 cloves |
| Butter or olive oil | 2 tbsp |
| All-purpose flour (for thickening) | 1½ tbsp |
| Milk or cream (full-fat preferred) | 1 cup |
| Water or vegetable stock | 2 cups |
| Salt | To taste |
| Black pepper | ½ tsp |
| Thyme or oregano (optional) | ½ tsp |
| Fresh parsley (for garnish) | As needed |
👨🍳 Step-by-Step Instructions
🔸 Step 1: Clean and Chop the Mushrooms
- Rinse and slice mushrooms thinly.
- Optionally set aside a few for garnish (sautéed).
🔸 Step 2: Sauté the Aromatics
- In a heavy-bottom pan, melt butter or heat oil.
- Add onions and garlic, sauté until soft and fragrant.
🔸 Step 3: Cook the Mushrooms
- Add mushrooms to the pan.
- Sauté until they shrink and release water (5–7 minutes).
🔸 Step 4: Make the Base
- Stir in flour and cook for 1 minute.
- Slowly pour in milk/cream and stock, stirring continuously to avoid lumps.
🔸 Step 5: Simmer & Season
- Bring to a gentle boil, then simmer for 10 minutes.
- Add salt, pepper, and herbs. Adjust to taste.
🔸 Step 6: Blend & Serve
- Blend half the soup for a creamy texture (or all of it for a smooth soup).
- Serve hot, garnished with parsley or a swirl of cream.
✅ Optional Add-Ins
- Add 1 small boiled potato while blending for extra thickness.
- Stir in cheddar or parmesan cheese at the end for a cheesy twist.
- Use almond or oat milk for a vegan version.
❓ Frequently Asked Questions (FAQs)
Q1. What kind of mushrooms work best for mushroom soup?
A: The most commonly used mushrooms are button mushrooms, cremini, or portobello. For a deeper, earthy flavor, a mix of wild mushrooms like shiitake or oyster can be used.
Q2. Can I make mushroom soup without cream?
A: Yes! You can substitute cream with milk, cashew cream, coconut milk, or even boiled potato puree for a dairy-free version.
Q3. How do I thicken mushroom soup naturally?
A: You can thicken it by adding flour, boiled mashed potato, or blending part of the soup to make it creamy without cream.
Q4. Is mushroom soup good for health?
A: Yes, mushrooms are rich in vitamin D, antioxidants, and fiber. Use less butter and cream for a healthier version.
Q5. Can I freeze mushroom soup?
A: Yes, allow it to cool completely and freeze in airtight containers for up to 1 month. Thaw and reheat gently.
Q6. What can I serve with mushroom soup?
A: Serve it with garlic bread, toasted baguette slices, or a light salad for a complete meal.
