This Creamy Mushroom Soup recipe is a cold weather favorite! A hearty, flavorful soup that makes a perfect light lunch or dinner.
Homemade mushroom soup tastes so much better than canned, and is so simple to make! Pair it with a side salad or a sandwich for a satisfying meal.
The most important ingredient in this recipe is, you guessed it, fresh mushrooms! You can use just about any kind of mushrooms in this recipe. I used a combination of cremini and white button mushrooms this time, and they worked perfectly.
Begin this recipe by cooking the mushrooms in a bit of olive oil and butter. The mushrooms are going to get pureed, but I like this soup to have a texture that is both smooth and chunky. That’s why I like to remove some of the mushrooms from the pot at this point and set them aside (they will be added back at the end). Next, add the shallots, garlic and thyme and sauté until fragrant. Then, add the broth and allow the mixture to simmer for a bit.
Next, blend everything together until smooth. I prefer to use an immersion blender, but you can use a regular/traditional blender instead and just return the soup to the pot when you are done. Important: If you do use a traditional blender, be sure to blend the hot soup in batches, and only fill the blender up until it is halfway full. Finally, stir in the cream, season with a little S & P and add back the mushrooms you set aside from before. Soup’s ready!
Creamy Mushroom Soup
In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8 – 10 minutes until browned.
Stir in the cream and season with salt and pepper to taste. Add reserved mushrooms back to the pot and stir to combine. Serve hot.