Preparation Information
– Prep time: 15 minutes
– Cook time: 30–35 minutes
– Total time: 45–50 minutes
– Servings: 5–6
– Difficulty: Easy
– Cooking method: Stovetop
Ingredients
Main Ingredients
– 1½ lbs (680 g) fresh mushrooms, sliced
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 3 tablespoons unsalted butter
– 1 tablespoon olive oil
– 3 tablespoons all-purpose flour
– 4 cups vegetable or chicken broth
– 1 cup heavy whipping cream
– ½ cup whole milk
– 1 teaspoon dried thyme
– ½ teaspoon dried parsley
– ½ teaspoon black pepper
– ¾ teaspoon salt, or to taste
– ¼ teaspoon paprika
– 1 tablespoon fresh lemon juice (optional)
For Garnishing
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon fresh thyme leaves
– A few sautéed mushroom slices
– Freshly cracked black pepper
– A small drizzle of cream
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
1. Gently clean the mushrooms using a damp paper towel.
2. Remove the ends of the stems if necessary.
3. Slice the mushrooms into medium-sized pieces.
4. Reserve a handful of mushroom slices for garnishing.
5. Chop the onion finely.
6. Mince the garlic cloves.
7. Wash and chop the fresh herbs.
Cremini, button, or baby bella mushrooms all work beautifully.
Step 2: Sauté the Mushrooms
1. Place a large heavy-bottomed pot over medium heat.
2. Add butter and olive oil.
3. Once the butter melts, add the sliced mushrooms.
4. Spread them evenly across the pot.
5. Cook for 7–10 minutes, stirring occasionally.
6. Allow the mushrooms to release their moisture and develop a beautiful golden-brown color.
7. Remove a few browned mushrooms for garnish if desired.
Tip: Avoid overcrowding the pot. Browning the mushrooms gives the soup a deeper, richer flavor.
Step 3: Add Onion and Garlic
1. Add chopped onion to the mushrooms.
2. Cook for 3–4 minutes until softened.
3. Add minced garlic.
4. Stir for approximately 30 seconds until fragrant.
5. Add dried thyme, parsley, paprika, salt, and black pepper.
Step 4: Make the Creamy Soup Base
1. Sprinkle the flour over the mushroom mixture.
2. Stir continuously for 1–2 minutes to cook out the raw flour taste.
3. Slowly pour in the broth while stirring.
4. Mix thoroughly to prevent lumps.
5. Bring the mixture to a gentle simmer.
6. Cook for approximately 8–10 minutes until slightly thickened.
Step 5: Add Cream and Milk
1. Reduce the heat to low.
2. Slowly pour in the heavy cream.
3. Add the whole milk.
4. Stir gently until everything is combined.
5. Simmer for another 5–7 minutes.
Avoid boiling vigorously after adding cream.
Step 6: Adjust the Texture
For a chunky mushroom soup, leave the mushrooms as they are.
For a smoother consistency:
1. Transfer approximately one-third of the soup into a blender.
2. Blend until smooth.
3. Carefully return it to the pot.
4. Stir everything together.
You can also use an immersion blender for a partially creamy texture.
Step 7: Add Fresh Herbs
1. Add fresh chopped parsley.
2. Add fresh thyme leaves.
3. Stir gently.
4. Add lemon juice if desired.
5. Taste and adjust salt and black pepper.
Step 8: Final Touches and Serving
1. Turn off the heat.
2. Ladle the hot mushroom soup into serving bowls.
3. Add reserved sautéed mushrooms on top.
4. Sprinkle fresh parsley and thyme.
5. Finish with freshly cracked black pepper.
6. Add a small drizzle of cream.
Serve immediately while warm and creamy!
Helpful Cooking Tips
– Use a mixture of cremini and button mushrooms for extra flavor.
– Brown mushrooms properly before adding broth.
– Fresh garlic makes the soup especially aromatic.
– Add cream over low heat to prevent separation.
– Use vegetable broth for a vegetarian version.
– For a richer flavor, add a little Parmesan cheese.
– If the soup becomes too thick, add extra broth or milk.
– For extra depth, add a splash of Worcestershire sauce.
Nutritional Information
Estimated per serving, based on 6 servings.
Nutrient Amount
Calories 265 kcal
Protein 7 g
Carbohydrates 16 g
Total Fat 20 g
Saturated Fat 11 g
Fiber 3 g
Sugar 5 g
Sodium 620 mg
Cholesterol 55 mg
Nut Information (Q/S)
No Nuts Added
Nut type Quantity
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Pecans 0 g
Peanuts 0 g
Pistachios 0 g
Hazelnuts 0 g
Brazil nuts 0 g
Nut information: This recipe contains no intentionally added nuts.
Allergen information:
– Contains dairy (butter, milk, and cream).
– Contains wheat/gluten (all-purpose flour).
– Check packaged broth and other ingredients for allergen warnings and cross-contamination.
What to Serve With Mushroom Soup
– Garlic bread.
– Toasted sourdough bread.
– Cheese sandwiches.
– Fresh garden salad.
– Homemade dinner rolls.
– Roasted vegetables.
– Buttered crackers.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze without cream for up to 2 months for better texture.
– Reheating: Warm gently over low heat, stirring occasionally.
– Consistency: Add a little milk or broth if the soup becomes too thick.
Final Result
Enjoy a warm bowl of creamy garlic mushroom soup loaded with golden-brown mushroom slices, tender onions, fresh herbs, and a rich, velvety broth.
Every spoonful is savory, creamy, and full of homemade comfort.
A simple, delicious mushroom soup recipe that’s perfect for the whole family!