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Rich and creamy mushroom soup in a bowl with crusty bread on the side
TahaCooks Editor

Rich & Creamy Mushroom Soup

A rich, velvety cream of mushroom soup made from scratch with sautéed mushrooms, garlic, and fresh herbs — comforting, creamy, and full of earthy flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Person
Course: Appetizer, Main Course, Soup
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbs pUnsalted butter
  • 1 tbsp Olive oil
  • 450 g Cremini mushrooms Sliced
  • 1 Medium yellow onion Finely chopped
  • 3 Garlic cloves Minced
  • 3 tbsp All-purpose flour
  • 3 cup Vegetable or chicken broth
  • 1 cup Heavy cream
  • 1 tsp Fresh thyme leaves
  • pinch Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Fresh parsley Chopped, for garnish

Equipment

  • 1 Large pot or Dutch oven For sautéing and simmering the soup
  • Sharp knife For slicing mushrooms and chopping onion/garlic
  • Cutting Board
  • Wooden Spoon or Spatula For stirring, especially when adding flour
  • Whisk To help prevent lumps when adding broth
  • Immersion Blender Optional — for a smooth, silky texture
  • Ladle For serving
  • Measuring cups and spoons

Method
 

  1. Heat the fats — In a large pot, melt the butter with olive oil over medium heat.
  2. Sauté the mushrooms — Add the sliced cremini mushrooms and cook, stirring occasionally, until golden brown and their moisture has evaporated (about 10 minutes).
  3. Cook the onion and garlic — Add the chopped onion and cook until softened and translucent, then stir in the minced garlic and cook until fragrant (about 5 minutes).
  4. Add the flour — Sprinkle the flour over the mushroom mixture and stir constantly to coat everything and cook out the raw flour taste (about 2 minutes).
  5. Add the broth — Gradually pour in the broth, whisking or stirring constantly to prevent lumps. Bring to a gentle boil
  6. Simmer the soup — Reduce heat and let the soup simmer, stirring occasionally, until slightly thickened (about 15 minutes).
  7. Add cream and season — Stir in the heavy cream and fresh thyme, then season with salt and black pepper. Simmer gently for a few more minutes without boiling.
  8. Blend (optional) — For a smoother texture, use an immersion blender to blend part or all of the soup to your desired consistency.
  9. Serve — Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread.

Notes

Serving & Presentation

Serve this soup hot, straight from the pot, in warm bowls to keep it cozy longer. A swirl of extra cream or a drizzle of good olive oil on top adds a nice restaurant-style touch. Finish with a sprinkle of fresh parsley and a few sautéed mushroom slices for texture and visual appeal. A twist of cracked black pepper right before serving brightens the flavor. Pair it with crusty bread or a simple side salad for a complete meal. For a dinner party, serve it in smaller cups as an elegant starter before the main course.