Creamy Mushroom Soup Recipe

Creamy Mushroom Soup-a comforting and delicious way to enjoy the forest’s bounty! It’s the perfect cold-weather soup with a creamy texture and earthy, umami flavors. Serve with a crusty piece of garlic bread or croutons for an out-of-this-world weeknight dinner; or if you’re omitting carbs, parmesan crisps are just as good!

What type of mushrooms to use for mushroom soup?

In most grocery stores you can find button, cremini, portabello, and sometimes shiitake mushrooms, which are all great for mushroom soup. Button, cremini, and portobello are actually all the same species, just harvested at different stages. At local farmers’ markets or special grocers, you may find Oyster, King Oyster, Lion’s Mane, Chanterelle, Trumpet, Porcini (likely dried), etc. mushrooms. Each has its own distinct flavor which is where the variation comes in with making mushroom soup.

Here are some of the best mushrooms for soup:

• Button (Agaricus bisporus – harvested at the youngest stage, mildest flavor)
• Cremini (Agaricus bisporus – a little more color and flavor)
• Portabello (Agaricus bisporus – adults) – as the mushroom ages, the more flavor it builds, so portabello has the strongest umami flavor.
• Oyster (Pleurotus ostreatus) – delicate and mild in flavor, sometimes described as slightly seafoody. When seared, it gets nice and crispy on the edges with a soft and velvety interior.
• King Oyster (Pleurotus eryngii – King Trumpet) – has a thick, meaty stem that’s fairly neutral when raw, and extremely flavorful when cooked. Can be torn into strips for a low-carb pasta or cut into thick “steaks” to sear with butter or olive oil. We love using this variety for hot pot and spring rolls.
• Chanterelle (Cantharellus cibarius – golden variety) – my favorite! Slightly nutty, fruity, and very firm. Great for nearly any recipe; pizza, risotto, soup, or cooked simply with salt and butter. This is a great one to learn to forage–they’re normally pretty expensive as this mushroom isn’t grown commercially, only forage harvested.
• Maitake (Grifola frondosa – Hen-of-the-Woods) – these umami-packed, peppery, garlic-flavored mushrooms are super versatile as well, great in everything.
• Porcini (Boletus edulis) – very rich, earthy, and slightly nutty. Just as versatile as any and brings a real punch of umami to any sauce, soup, or risotto. Can normally only find this variety dried which means you’ll need to rehydrate them, cook them in liquid, or grind them into a powder depending on what you’re making.

This mushroom recipe can be adapted to any combination of mushrooms you so choose. I normally use a combination of portabello, shiitake, and porcini–subbing in chanterelle or oyster when available. You can use all of one variety or 5 different varieties, either way, you’re getting a rich, umami mushroom flavor with a creamy texture.

Create Your Own Version

Feel free to experiment with spices, herbs, or the use of dairy. Thyme, garlic, and shallots are among the most common base ingredients, and for good reason–they’re all highly complementary to the mushroom flavor. Other ingredients like smoked paprika, sweet paprika, cayenne pepper, mustard, parsley, and dill are great as well.

Wine is another way you can really change up the flavor of mushroom soup. Marsala wine and red wine are the best options, but white and sherry wines are great too. I tend to prefer the Marsala wine because of its sweet, nutty flavor that just amplifies the richness of the soup.

More Soup Season Recipes:

• Creamy Leek & Potato Soup
• Roasted Parsnip Soup
• Barley Mushroom Soup with Sausage & Peppers
• Creamy Asparagus Soup
• Green Pozole with Chicken

Print Recipe

Creamy Mushroom Soup Recipe

Dinner, Soup, Fall Recipe, Winter Recipe – Soup

By Katelyn Bailey – Serves: 1

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

Rich, umami-packed mushroom soup with all the flavor you want in a cold-weather soup. Super hearty and so easy to make!

Ingredients

• 2 tablespoons of butter
• 1lb (16oz) mushrooms (mushrooms normally sold in 8oz packages), cleaned and sliced
• 3 large shallots (or one large onion), chopped
• 4 cloves of garlic, minced
• 1 1/2 teaspoon of dried thyme (or 2 teaspoons fresh thyme)
• 1 tablespoon dijon mustard
• 1/4 cup Marsala wine
• 1 teaspoon Worcestershire sauce
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1

Start by heating a large pot over medium heat. Once hot, add in two tablespoons of butter, the mushrooms, and the shallots. Sprinkle with a little salt and let this cook for 5-7 minutes until the mushrooms have cooked down.

2

Add in the garlic, thyme, and dijon mustard, and stir for about a minute until fragrant.

3

Add in the wine and stir for another minute to deglaze the pan. Once the moisture has evaporated add in the Worcestershire sauce, chicken broth, heavy cream, and more salt and pepper to taste.

4

Bring to a simmer and cook for 30 minutes, stirring occasionally.

5

Last, you can opt to blend into a creamy consistency or leave the mushrooms whole. If blending, you can use an immersion blender or stand blender.

6

Serve with some freshly grated parmesan, croutons, or bread and enjoy!

Nutrition

• 367 Calories
• 18.6g Carbohydrates
• 72mg Cholesterol
• 25.4g Fat
• 2.9g Fiber
• 15.5g Protein
• 14.7g Saturated fat
• 1746mg Sodium
• 5.6g Sugar

Notes

Refrigerate for 3-4 days.