This tasty Mushroom Soup uses simple ingredients but has exceptional flavor. Made from scratch, served creamy or clear, this soup is satisfying and delicious!
If you enjoy mushrooms as I do, you may also like my Mushroom Sauce or the popular Creamy Mushroom Chicken. Both are quick and easy to make!
Tasty Mushroom Soup
Mushrooms sauteing in butter will always be my favorite smell in the kitchen. Add onion and garlic and you know you are in for a real treat! This Mushroom Soup starts with just that: sauteing vegetables to bring out their flavor. Treat this recipe as a base and adjust it to your preferences. The flavor is deep and rich, whether you serve this soup clear or creamy. To take the soup to the next level, I blended half of it in a blender which increased the flavor even more and fried a few slices of mushrooms in butter until golden brown. They make for a pretty fancy topping! I hope you enjoy it!
Ingredients:
- mushrooms: I used cremini kind, but white mushrooms work great too
- butter: the best for sauteing veggies
- onion
- garlic
- thyme: I used fresh but dried works too; just use half of the amount
- vegetable stock: use low-sodium
- half and half or sour cream
- salt and pepper
- cornstarch, optional for thickening soup
What mushrooms are the best for soup?
The two most popular and common kinds of mushrooms you will find in the grocery store are baby Bella aka cremini mushrooms (they are brown) and white button mushrooms. Both work great in this recipe. Cremini mushrooms have a deeper flavor and I use them in most of my dishes. If you can, use both!
How to make Mushroom Soup?
- Start by melting butter in a large soup pot. I used a Dutch oven.
- Saute onions until translucent.
- Add garlic and mushrooms. Saute until mushrooms release most of the liquid. Cook for 5 to 8 minutes.
- Add thyme, salt, and pepper and cook for 2 minutes, stirring often.
- Add stock and simmer the soup for 10 minutes.
- Add cornstarch mixed with half and half. Stir well and cook for 2 to 3 minutes.
- For a creamier soup: blend half of the soup in a blender.
- For a fancy topping: fry a few sliced mushrooms in butter.
Variations:
- for a smooth soup, blend it in a blender; remember that the soup is hot so don't fill the blender, rather do it in batches with lid vent open
- add chicken or beans for protein
- skip half and half and serve it with sour cream
- Hungarian version: add sweet Hungarian paprika and use sour cream
Storing leftovers:
I recommend storing leftovers of this soup in a container with a lid, in the fridge for up to 3 days. You can freeze it without the half and half or cream.
More soup recipes:
For more recipes like this one, feel free to browse our Soup category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Mushroom Soup
Ingredients
- 16 oz mushrooms crimini or white or both
- 1 tablespoon unsalted butter
- ½ cup chopped yellow onion
- 3 garlic cloves minced
- ½ teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups low-sodium vegetable stock
- 2 cups water
- ¾ cup half and half
- 1 tablespoon cornstarch optional
Instructions
- Wash and slice mushrooms. If you plan of making the topping mentioned below, reserve a few slices.16 oz mushrooms
- In a large Dutch oven or soup pot, melt butter over a medium heat.1 tablespoon unsalted butter
- Add chopped onion and saute until translucent.½ cup chopped yellow onion
- Add garlic and mushrooms. Saute until mushrooms release most of the liquid. Cook for 5 to 8 minutes.3 garlic cloves
- Add thyme, salt, and pepper and cook for 2 minutes, stirring often.½ teaspoon fresh thyme leaves, ½ teaspoon salt, ¼ teaspoon black pepper
- Add vegetable stock and water and simmer the soup for 10 minutes.3 cups low-sodium vegetable stock, 2 cups water
- Mix cornstarch with half and half and to the soup. Stir well and cook for 2 to 3 minutes.1 tablespoon cornstarch, ¾ cup half and half
- For a creamier soup: blend half of the soup in a blender.
- Serve with chopped parsley, croutons, etc.
Notes
- For a fancy topping: fry a few sliced mushrooms in butter.
- I recommend storing leftovers of this soup in a container with a lid, in the fridge for up to 3 days. You can freeze it without the half and half or cream.
- For a smooth soup, blend it in a blender; remember that the soup is hot so don’t fill the blender, rather do it in batches with the lid vent open.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Brenda L Kennedy says
I am never going back to canned mushroom soup after making and tasting this recipe. Absolutely delicious!!!!!
Steve KELLY says
Perfect comfort food! I ma excited for leftovers tomorrow!
Anna says
Yay! I am so glad! Thank you, Steve!
Krissy Allori says
The flavor was rich and delicious. Perfect for this time of year!
Anna says
Right? So cozy and delicious! Thank you, Krissy!
Jessica Burgess says
Not being a fan of mushrooms, I had never had mushroom soup. But this looked so good I had to give it a try and OH MY GOSH... I am so glad that I did. It was perfect. Thank you!
Anna says
I love that you made it and enjoyed it! Thank you so much, Jessica!