A Cozy Comfort in a Bowl
There’s something magical about a bowl of creamy mushroom soup on a cool day. The earthy aroma of sautéed mushrooms, the sizzle of butter in the pan, and that first spoonful of velvety, rich soup —it’s the kind of comfort food that instantly slows the pace of the day. This recipe is simple but elegant, made with real ingredients that build layers of flavor: fresh mushrooms, onions, herbs, and just enough cream to bring everything together in perfect harmony.
Why Browning Mushrooms Matters
What makes this soup special is the way the mushrooms are cooked. Instead of tossing everything into the pot at once, take a few extra minutes to let them brown deeply. As they caramelize, they develop a nutty, savory flavor that forms the base of the soup. Stirring occasionally helps lift the flavorful bits from the bottom of the pot, intensifying the broth’s richness.
Serving Suggestions
This creamy mushroom soup pairs perfectly with crusty bread or garlic crostini. For a cozy weeknight meal, serve it with a simple salad, or make it the star of a dinner party by drizzling a touch of truffle oil on top. You can even use a mix of mushrooms — like cremini, shiitake, or porcini — to give it a deeper, more complex taste. Each variety adds its own character, and together they create a truly rich flavor profile that will make this soup a repeat favorite in your kitchen.
Storage Tips
If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavor deepens overnight, making it even better the next day. When reheating, warm it slowly over low heat, just until hot, so the cream stays silky and doesn’t separate. You can also freeze the soup before adding the cream; when ready to serve, thaw it, heat it gently, and stir in the cream right before serving.
Creamy Mushroom Soup
This creamy mushroom soup is rich, earthy, and full of flavor. Made with sautéed mushrooms, a touch of cream, and fresh herbs, it’s the ultimate cozy meal for chilly nights.
4
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
1 lb 1 Cremini or baby bella mushrooms, sliced
2 tbsp 2 Salted Butter
1 1 Small yellow Onion, finely chopped
1 1 Small Carrots, finely chopped
1 1 Celery Stalk, finely chopped
1 tbsp 1 All-purpose flour
2 Cup 2 Vegetable broth
1 Cup 1 Heavy cream
2 2 Fresh Thyme sprig
1 1 Fresh Sage sprig
1 1 Fresh Rosemary sprig
1 tbsp 1 Kosher salt
Directions
- In a large pot, heat the butter over medium heat. Add the chopped onion, carrot and celery and cook for about 3–4 minutes until soft.
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Add the broth, salt, thyme, rosemary, and sage. Stir, and bring to a gentle boil. Reduce the heat and simmer for 10 minutes.
- For a creamy texture, blend part or all of the soup using an immersion blender. You can leave some mushroom pieces for texture if you like.
- Stir in the heavy cream and simmer for another 3–4 minutes. Adjust salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley or a drizzle of cream. Serve with crusty bread.
