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Homemade Creamy Mushroom Soup

Ingredients

  • 1 1/2 to 2 pounds baby bella (cremini) mushrooms, sliced (reserve 1/2 cup)
  • 6 tablespoons butter
  • 1 shallot, minced
  • 1 stalk celery, minced
  • 1 teaspoon kosher salt, plus
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 6 tablespoons flour
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon finishing oil, for garnish (optional)
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Homemade Creamy Mushroom Soup is a rich, velvety soup made from fresh, wholesome ingredients. It is known for its comforting, earthy flavor profile. This mushroom soup’s simplicity in preparation is a testament to its versatility. It’s a perfect starter for a dinner party, or as a quick and easy weeknight meal. Say goodbye to store-bought soups filled with preservatives and additives, and embrace a homemade, healthier alternative.

A small white bowl filled with Homemade Creamy Mushroom Soup garnished with olive oil, fresh thyme, black pepper and crispy mushrooms.

BEST MUSHROOMS FOR SOUP

Food markets currently offer a wide variety of mushrooms. So, how do you know what type of mushrooms are best for Creamy Mushroom Soup?

  • BUTTON MUSHROOMS are great as far as texture, but may not have as much flavor as other varieties of mushrooms.
  • CREMINI OR BABY BELLA MUSHROOMS are brown in color and due to their age, have more flavor than button mushrooms. Cremini mushrooms are always a great substitute for button mushrooms, and vice-versa.
  • SHIITAKE AND OYSTER MUSHROOMS can also be used for this hearty, Creamy Mushroom Soup. However, the chewiness of these mushroom varieties will alter the texture of the soup.

How to clean mushrooms:

  1. Inspect the Mushrooms: Examine each mushroom individually. Look for any visible dirt, blemishes, or dark spots. If you find damaged areas, cut them off with a knife.
  2. Avoid Soaking: Mushrooms are porous and can absorb water, which affects the texture and flavor. Avoid soaking them in water.
  3. Use a Brush: Instead of rinsing, use a mushroom brush to gently sweep away dirt and debris.
  4. Damp Cloth Method: If the mushrooms are not heavily soiled, you can use a damp paper towel or a clean kitchen towel to gently wipe the mushrooms, removing any dirt.
  5. Trim Stems (Optional): If the stems are tough or dirty, you can trim them slightly.
  6. Dry Thoroughly: After cleaning, place the mushrooms on a clean, dry towel to air dry for a few minutes. Pat them gently with a paper towel to remove excess moisture.
  7. Use Immediately: Once cleaned and dried, the mushrooms are ready to use in your favorite recipes. If you don’t plan to use them immediately, store them in a paper bag in the refrigerator. Avoid storing them in airtight containers as it can promote moisture and lead to spoilage.

HOW TO MAKE CREAMY MUSHROOM SOUP

  • Clean the mushrooms and slice.
  • Sauté the minced celery and shallots in the butter in a soup pot.
  • Add the mushrooms and fresh thyme. Season with salt and pepper. Allow to sweat down for about 15 minutes.
  • Dust with the flour. Cook off the raw flour taste for a few minutes.
  • Pour in the chicken stock. Simmer for 10-15 minutes.
  • Incorporate the heavy whipping cream and fresh chopped parsley. Simmer for another 5 minutes.
  • Crisp the reserved sliced mushrooms in a non-stick pan (optional).
  • Serve hot garnished with fresh thyme and a drizzle of olive oil.

TIPS FOR MAKING THE BEST HOMEMADE CREAMY MUSHROOM SOUP

As mentioned above, this delicious Mushroom Soup recipe is super quick and easy-to-prepare. The finished consistency would remind you of a Mushroom Chowder or Mushroom Bisque. Here are few tips to ensure this Cream of Mushroom Soup comes out perfectly, every single time:

  • To save time, purchase pre-sliced mushrooms
  • If you have time, slice on your own (be consistent with knife cuts)
  • Clean the mushrooms thoroughly
  • Allow the mushrooms to sweat down to at least half their size prior to dusting with flour
  • White or yellow onions can be substituted for shallots
  • Substitute the chicken stock with vegetable stock to create a vegetarian mushroom soup
  • Alternatively, use beef stock instead of chicken stock for a heartier soup
  • Once the stock has been incorporated, simmer until the soup has thickened
  • Half-and-half, coconut milk, sour cream, soy milk or a non-dairy heavy cream are great substitutes for heavy whipping cream (substitutes may alter the thickness of the soup)
  • Fresh thyme is best, but dried thyme can be used instead
  • For a creamier soup, blend prior to serving
  • Taste for salt throughout the cooking process
  • Optionally, garnish with a nice finishing oil and fresh chopped parsley

WHAT TO SERVE WITH CREAMY MUSHROOM SOUP

Creamy Mushroom Soup can be enjoyed as a meal, starter, or as a side dish. Here are some great ways to serve up this delicious and hearty soup:

  • with a sandwich
  • enjoyed with crusty bread
  • serve garnished with croutons (see below how I made my cheesy puff pastry croutons)
  • pair with a side salad or roasted vegetables
  • enjoy a cup as a start to a meal
  • pour inside a crispy puff pastry shell

How to make my cheesy puff pastry croutons

Grab a sheet of puff pastry. Cover half with shredded Gruyère cheese. Fold over. Press to seal the edges. Cut the pastry into small squares (the size of a crouton). Place on a parchment lined baking sheet. Brush the squares with an egg wash. Bake at 400° for about 15 minutes.

How to make a crispy puff pastry topping for Creamy Mushroom Soup!

Creating this crispy puff pastry topping looks difficult, but it’s really easy. Leave the mushroom soup as is, or pulse the soup with an immersion blender. (NOTE: Nutrition info does not include the puff pastry topping!)

Here’s what to do next:

  • Heat oven to 425°
  • Use only oven-safe soup bowls
  • Grab a sheet of cold puff pastry and turn out on a lightly dusted, flat surface
  • Turn the bowl upside down onto the dough
  • Using a knife, cut the dough about 3″ all around the bowl
  • Fill the soup bowls and place on a parchment lined baking pan
  • Brush the top of the puff pastry with an egg wash
  • Place dough (egg wash side up) on top of the bowl…do NOT allow the dough to touch the surface of the mushroom soup
  • Fold the dough around the edges of the bowl
  • Bake for 15 minutes, or until golden brown
creamy mushroom soup in a white bowl baked with a puff pastry topping

STORING LEFTOVER CREAMY MUSHROOM SOUP

As for storing this heavenly mushroom soup, simply transfer any leftovers into an airtight container and refrigerate for up to 3 days. Alternatively, freeze it in individual portions for a quick, reheatable meal.

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to maintain its creamy consistency. A dollop of sour cream or a sprinkle of grated Parmesan cheese can revive its flavors, making it taste just as good as the day you made it.

MORE MUSHROOM RECIPE TO LOVE

Looking for more mushroom recipes? Check these out:

Print
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A small white bowl filled with Homemade Creamy Mushroom Soup garnished with olive oil, fresh thyme, black pepper and crispy mushrooms.

Homemade Creamy Mushroom Soup


Description

Homemade Creamy Mushroom Soup is a rich, velvety soup made from fresh, wholesome ingredients. It is known for its comforting, earthy flavor profile. This mushroom soup’s simplicity in preparation is a testament to its versatility. It’s a perfect starter for a dinner party, or as a quick and easy weeknight meal.


Ingredients

Scale
  • 1 1/2 to 2 pounds baby bella (cremini) mushrooms, sliced (reserve about 1/2 cup)
  • 6 tablespoons butter
  • 1 shallot, minced
  • 1 stalk celery minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 6 tablespoons flour
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon finishing oil, for garnish (optional)

Instructions

  1. Clean mushrooms and slice. Be sure to reserve about 1/2 cup to crisp up and use as a garnish.
  2. Melt the butter in a soup pot with the minced shallots and celery.
  3. Allow the vegetables to soften for a few minutes.
  4. Add the sliced mushrooms.
  5. Season with kosher salt, black pepper and fresh thyme.
  6. Allow the mushrooms to cook down for about 10 to 15 minutes.
  7. Dust the mushrooms with flour. Stir.
  8. Allow the raw flour taste to cook off for about two minutes.
  9. Pour in the stock. Scrape up the bits from the bottom.
  10. Simmer on medium-low for another 15 minutes.
  11. Incorporate the heavy whipping cream. 
  12. Simmer another 5 minutes. 
  13. Taste for salt.
  14. As the soup is in its final simmer, crisp up the reserved mushrooms in a pan with the oil. 
  15. Stir in the fresh chopped parsley.
  16. Pour into individual cups or bowls. 
  17. Garnish with fresh thyme, fresh parsley, drizzle of finishing oil, a few crispy mushrooms and croutons (optional).
  18. ENJOY!

Notes

  • To save time, purchase pre-sliced mushrooms.
  • Button mushrooms are a great alternative to cremini mushrooms.
  • If slicing, be consistent with knife cuts.
  • White or yellow onions can be used instead of shallots.
  • Use vegetable stock and a non-dairy heavy cream to make this a Vegan Mushroom Soup.
  • Half and half, coconut milk, sour cream and or soy milk can be used instead of heavy whipping cream.
  • Blend prior to serving for a creamier mushroom soup.
  • Taste for salt throughout the cooking process.
  • See post for additional notes/tips.
  • Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
  • Reheat gently on the stove.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Soup, Bisque
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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