This Homemade Creamy Mushroom Soup recipe was one of the best soups I have ever tasted. Honestly, I love a great tasting creamy soup that is super easy and quick to prepare. Sliced baby bella mushrooms combined with fragrant fresh thyme and softened shallots made for the perfect spoonful of goodness. Garnishing this incredible, creamy soup with crispy mushrooms added a perfect touch of nuttiness and texture.
- 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)
- Clean mushrooms and slice. Be sure to reserve about 1/2 cup to crisp up and use as a garnish.
- Melt the butter in a soup pot with the minced shallots and celery.
- Allow the vegetables to soften for a few minutes.
- Add the sliced mushrooms.
- Season with kosher salt, black pepper and fresh thyme.
- Allow the mushrooms to cook down for about 10 to 15 minutes.
- Dust the mushrooms with flour. Stir.
- Allow the raw flour taste to cook off. About two minutes.
- Pour in the stock. Scrape up the bits from the bottom.
- Simmer on medium-low for another 15 minutes.
- Incorporate the heavy whipping cream.
- Simmer another 5 minutes.
- Taste for salt.
- As the soup is in its final simmer, crisp up the reserved mushrooms in a pan with the oil.
- Stir in the fresh chopped parsley.
- Pour into individual cups or bowls.
- Garnish with fresh thyme, fresh parsley, drizzle of finishing oil, a few crispy mushrooms and croutons (optional).
SEE POST FOR NOTES AND TIPS!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup, Bisque
- Method: Easy
- Serving Size: 1 serving
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