Easy Creamy Mushroom Soup

As far as I am concerned, the best thing about the weather turning colder is all of the delicious comfort food we get to eat! Among my favourite recipes for cool-weather food is my Easy Mushroom Soup recipe.

Made with simple ingredients, this soup is an absolute dream and perfect for fall or autumn. It’s packed with mushroomy flavour, rich, satisfying, and easy on the wallet. This family-friendly soup recipe is always a winner.

A bowl of Easy Creamy Mushroom Soup with a garnish of sauteéd mushrooms.

Ingredients

To make my easy mushroom soup, you’ll need the following main ingredients (full ingredient list in the recipe card at the bottom of the page):

  • Mushrooms: Of course! The star ingredient! The great thing about this soup is that you can make it with plain old white button mushrooms or chestnut mushrooms from the supermarket. Of course, if you can get your hands on some delicious fall mushrooms from the market (or the forest!), go right ahead and use those (especially for the garnish!)
  • Garlic and Rosemary: These natural partners for mushrooms really bring out and enhance their delicious earthy flavour. Use good, fresh garlic for the best flavour. You can replace the rosemary with fresh thyme if you like.
  • Onion and Celery: These classic ingredients give the soup a lovely base flavouring without overpowering the mushrooms.
  • Stock, Wine and Cream: These three ingredients form the liquid part of our mushroom soup. You can use either chicken broth or vegetable broth (stock), leave the wine out if you don’t cook with alcohol, and replace the cream with whole milk if you are on a low-calorie diet! A dollop of creme fraiche or sour cream is also very tasty!
  • Soy Sauce: This surprising ingredient adds a punchy umami/savoury hit to the soup. If you really want to amp up the mushroom flavour, you can cook some dried mushrooms and add them to the soup and the soaking liquid in place of the soy sauce.
  • Walnuts and parsley: I love to garnish mushroom soup with chopped walnuts and parsley. The walnuts add a fabulous crunch and keep things interesting, while fresh parsley adds a pop of colour and fresh flavour.
Closeup of sliced mushrooms.
Celery and onions in a frying pan.

Instructions

My homemade cream of mushroom soup recipe is SO quick and easy to make, so it’s perfect when you need a meal in a hurry.

  1. First, sauté the vegetables until softened in a little oil and butter. Then add the sliced mushrooms and cook until golden brown over medium-high heat. Don’t be tempted to add more butter yet! Let the mushroom liquid cook out. This will give you a better, deeper flavour. I use a large, deep-sided frying pan/skillet, but you can use a large pot if you like.
  2. When the mushrooms have cooked, add garlic, rosemary and a little butter and cook until fragrant. Deglaze the pan with white wine, then add the stock and bring to a simmer. Remove from the heat and puree with a stick or immersion blender. Add the cream and return to medium-low heat – just keep the soup warm while you make the garnish. Don’t bring it to a boil, or the cream may split.
  3. To make the garnish, sauté the remaining mushrooms in a little butter until golden, then divide the soup between bowls, top with a swirl of cream, sauteéd mushrooms, chopped walnuts and fresh parsley. Serve immediately with crusty buttered bread. Yum!

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Well browned mushrooms.

Frequently Asked Questions

Can I double or triple this mushroom soup recipe to feed a crowd?

Yes, you surely can! One caveat: you’ll need to sauté the vegetables (especially the mushrooms) in batches as otherwise they will just steam and not get that lovely deep, umami flavour that we are going for.

Can I freeze homemade mushroom soup?

Yes, though it will occasionally split on reheating if you have added cream. It doesn’t taste bad; it just isn’t quite so beautiful! You can fix a split soup by adding a roux of flour and butter while whisking and then re-blending for the best texture.

How long will mushroom soup last in the fridge?

Generally, 3-4 days.

Can I use an upright blender instead of a stick or immersion blender?

Yes, but very, very carefully. Hot liquid in a blender creates a vacuum, which can explode hot liquid everywhere (speaking from experience here!). You’ll need to let the soup cool to at least room temperature and have a folded dishcloth covering the hole on top so that air can get in and out. Please be careful!

Easy Mushroom Soup close up showing mushroom garnish.
Easy Mushroom Soup close up showing mushroom garnish.
A bowl of Easy Creamy Mushroom Soup with a garnish of sauteéd mushrooms.

Easy Mushroom Soup Recipe

A bowl of Easy Creamy Mushroom Soup with a garnish of sauteéd mushrooms.

Easy Creamy Mushroom Soup

When it comes to cool weather comfort food, mushroom soup is at the top of my list. Made with simple ingredients, this soup is luxuriously rich and flavoursome. Perfect for a chilly autumn or winter day. Topped with sauteed mushrooms and walnuts, my Easy Mushroom Soup looks as good as it tastes!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Serves 4

Ingredients
 

  • 1 Tbsp sunflower oil
  • 1 Tbsp butter
  • 1 large onion, finely diced
  • 1 stick celery, diced
  • 500 g brown mushrooms, sliced
  • 2 cloves garlic, diced
  • 1 Tbsp butter
  • 2 sprigs rosemary, leaves finely chopped
  • 100 ml dry white wine
  • 500 ml chicken stock or vegetable stock
  • 100 ml cream or sour cream
  • 1 Tbsp soy sauce, optional

to garnish:

  • 1 Tbsp butter
  • 100 g mushrooms, sliced
  • heavy cream, optional
  • 50 g walnuts, chopped
  • fresh parsley
  • freshly ground black pepper

Instructions
 

  • SAUTÉ VEGETABLES: Heat the oil and butter in a large, deep-sided frying pan. Add the onion and celery, and cook until softened, around 5 minutes. Turn the heat up and add the mushrooms, cooking until they are deep golden brown. Add the garlic, butter and rosemary and cook a further 2 minutes.
  • ADD LIQUID: Add the wine and use a wooden spatula to scrape up any browned flavour on the bottom of the pan. Then, add the stock and bring it to a simmer. Remove from the heat.
  • BLEND: Use a stick blender to blend the mushroom mixture until smooth. Stir through the cream and a splash of water or stock if the soup is too thick. If you want a deeper umami flavour, add the soy sauce; otherwise, season to taste with salt and pepper. Return to the heat and keep warm while you prepare the garnish.
  • GARNISH: Add the butter to a small saucepan and set over high heat. Cook the mushrooms until golden brown and then set aside. Divide the soup between warmed serving bowls, drizzle over a little cream, place a spoonful of mushrooms on each, and sprinkle over parsley and walnuts. Serve immediately with crusty bread.

Recommended Equipment

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 1bowl | Calories: 391kcal | Carbohydrates: 17g | Protein: 11g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 524mg | Potassium: 931mg | Fiber: 2g | Sugar: 7g | Vitamin A: 649IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Light Bites, lunch
Cuisine | European
SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 346

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating