Here’s how to create the most velvety and flavorful Creamy Mushroom Soup you’ve ever tasted!
There’s a fine balance between a soup that’s deeply rich, earthy, and comforting—and one that tastes like it came from a can. Luckily, today’s recipe is all about achieving the first one. With just a few simple tricks, you’ll turn humble mushrooms into a gourmet bowl of pure comfort.
Ready to make a restaurant-worthy soup right in your kitchen? Let’s dive in.
The Magic of Mushrooms
The soul of this recipe lies in the mushrooms themselves. The type you choose will determine the flavor, texture, and even the color of your soup.
I like to use a mix of chestnut mushrooms for their meaty, nutty flavor and baby button mushrooms for a lighter, more delicate touch. This combination gives the soup a perfect depth without being overpowering.
However, you can easily experiment with different varieties — portobellos add boldness, while white closed-cup mushrooms offer a classic, mild taste. The key is to cook them with care so their natural umami truly shines.
How to Cook Mushrooms Like a Pro
This step is where most mushroom soups go wrong. Tossing mushrooms straight into a pot of broth won’t do them justice. To build real flavor, you need to fry them properly — and that means giving them space and time.
Here are a few golden rules to follow:
- Work in batches: Overcrowding the pan will steam the mushrooms instead of browning them. Cook them in two or three rounds so each piece can caramelize beautifully.
- Leave them alone: Once they hit the pan, don’t stir too often. Let them make full contact with the pan to form that gorgeous golden crust.
- Add salt later: Salting too soon draws out water, preventing that crisp edge. Wait until the mushrooms are browned before seasoning.
When cooked properly, the mushrooms develop a deep, savory flavor that forms the heart of your soup.
The Flavor Base
To build even more depth, we’ll add leek, celery, and garlic. These vegetables melt into the soup, creating a silky background that complements the mushrooms perfectly.
A touch of fresh thyme and a beef bouillon cube (yes, beef!) adds warmth and richness. It’s a secret trick that enhances the earthy tones of the mushrooms without overpowering them.
Let everything simmer gently, allowing the flavors to blend together. You’ll be amazed at how complex and delicious this simple soup becomes.
Cream of Mushroom Soup
This is where things get dreamy. Once the soup has simmered and the vegetables are tender, it’s time to blend everything into a smooth, creamy texture.
Here’s a tip: if you’ve saved the firm green part of the leek, toss it in during simmering, then remove it before blending. It adds subtle flavor without wasting anything.
After blending, stir in the cream — the magic touch that transforms the soup from good to utterly luxurious.
Adjusting the Consistency
This part is totally up to your taste.
- Prefer a thicker soup? Keep simmering with the lid off until it reduces slightly.
- Like it lighter? Just add a splash of extra stock until you reach your desired consistency.
It’s your soup — make it exactly how you love it.
Don’t Forget the Crostini
No bowl of creamy mushroom soup is complete without something to dunk!
These garlic gruyere crostini are ridiculously easy and pair perfectly with the rich, savory soup.
- Slice up some sourdough or ciabatta, brush both sides with olive oil, and toast until golden.
- Rub one side with raw garlic (trust me, it’s worth it).
- Top with a generous handful of grated gruyere cheese and bake again until bubbling and crisp.
The result? Golden, cheesy perfection — just begging to be dipped into your warm bowl of soup.
Serving Your Creamy Mushroom Soup
When you’re ready to serve, hold back a few of the sautéed mushrooms for garnish. A drizzle of cream, a pinch of black pepper, and a sprinkle of fresh parsley make your bowl look and taste irresistible.
Whether you’re serving it as a starter or a cozy main course, this Creamy Mushroom Soup will always hit the spot — comforting, elegant, and full of flavor.
Print
Creamy Mushroom Soup
- Total Time: 50 min
Ingredients
For the Soup
2 tbsp olive oil
3 tbsp unsalted butter
500g (1 lb) chestnut mushrooms, sliced
250g (½ lb) baby button mushrooms, sliced
1 large leek, finely diced (reserve the dark green end for simmering)
2 ribs of celery, finely diced
2 large garlic cloves, minced
840ml (3 ½ cups) chicken stock (add more if needed)
1 beef bouillon or Oxo cube, crumbled
2 tsp fresh thyme leaves
120ml (½ cup) heavy cream, room temperature (plus more for garnish)
Salt and freshly cracked black pepper, to taste
Fresh parsley, to garnish (optional)
For the Garlic Gruyere Crostini
8 small slices of sourdough or ciabatta bread
1 garlic clove, peeled
120g (4 oz) gruyere cheese, grated
Olive oil spray or drizzle, as needed
Instructions
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Fry the Mushrooms
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In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
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Add half the mushrooms, stir to coat, and let them cook until they release moisture and begin to caramelize. Avoid stirring too often — let them brown.
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Season lightly with salt and pepper near the end, then transfer to a bowl.
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Repeat the process with the remaining mushrooms using the same amount of butter and oil.
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Build the Flavor Base
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Reduce heat to medium and melt the last tablespoon of butter.
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Add the diced leek, celery, and garlic. Sauté until softened and lightly golden.
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Stir in the thyme, beef bouillon cube, stock, and all the cooked mushrooms (reserve a few for garnish if you wish).
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Drop in the firm green part of the leek for extra flavor.
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Simmer the Soup
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Bring to a gentle simmer, cover with a lid, and cook for 20–25 minutes until the vegetables are tender and the flavors have deepened.
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Blend and Add Cream
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Remove the dark leek piece and discard.
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Use a hand blender to puree the soup until smooth and creamy.
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Stir in the heavy cream and check seasoning. Adjust with salt and pepper to taste.
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If you prefer a thinner soup, add a little more stock. For a thicker texture, simmer uncovered for a few minutes longer.
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Make the Crostini
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Preheat the oven to 180°C / 350°F.
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Lightly oil both sides of the bread slices and bake for 5–6 minutes until they start to crisp.
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Remove, flip, and rub one side with the garlic clove.
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Sprinkle generously with gruyere and bake again until the cheese melts and turns golden.
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Serve and Enjoy
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Ladle the hot soup into bowls.
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Garnish with a swirl of cream, a few sautéed mushrooms, black pepper, and parsley.
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Serve with warm garlic gruyere crostini for the ultimate comfort meal.
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Notes
- Mushrooms: Chestnut mushrooms give a rich color and deep flavor, while button mushrooms add balance. Feel free to swap or mix with portobellos or wild mushrooms.
- Bouillon Tip: The beef cube enhances the earthy umami flavor — it’s a simple secret ingredient that makes this Creamy Mushroom Soup unforgettable.
- Consistency: Adjust the thickness to your preference — simmer longer for a rich, thick soup, or thin out with more stock.
- Storage: Keeps well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat gently, stirring often so it doesn’t split.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: soup
