There’s something undeniably comforting about a bowl of creamy mushroom soup—its earthy aroma, silky texture, and hearty warmth make it a timeless favorite. This version brings out all the best flavors with a simple, rustic approach you can make in just one pot.
What Makes This Soup Irresistible
- One‑pot simplicity – Minimal cleanup, maximum flavor.
- Umami-rich and layered – Mushroom, garlic, and thyme meld in perfect harmony.
- Adaptable and versatile – Naturally vegetarian, easily vegan, and even lighter with half‑and‑half.
- Better next day – Its flavors deepen with time, making it ideal for meal prep.
Ingredients (Serves 6–8)
- 2 tbsp butter
- 1 small onion, diced
- 1 tbsp olive oil
- 1 lb sliced mushrooms (cremini, button, portobello)
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half‑and‑half for a lighter version)
- 1 tbsp all‑purpose flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step‑by‑Step Instructions
- Sauté aromatics
In a large soup pot or Dutch oven, melt butter with olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and thyme and cook for another minute until fragrant. - Cook mushrooms
Add the sliced mushrooms. Sauté for 8–10 minutes until they release their moisture and begin to brown. - (Optional) Thicken
Sprinkle flour over the mushrooms and stir well. Cook for 1–2 minutes to eliminate the raw flour taste. This helps thicken the soup. - Add broth & simmer
Pour in the broth and bring everything to a gentle simmer. Cook for about 10–15 minutes, allowing the flavors to meld and the soup to reduce slightly. - Blend the soup
For a silky texture, use an immersion blender directly in the pot. If you prefer a chunkier texture, only blend half. Alternatively, carefully transfer to a blender in batches. - Add cream
Stir in the heavy cream or half‑and‑half. Let it heat through for another 3–5 minutes. Taste and adjust the seasoning with salt and pepper. - Serve
Ladle into bowls, garnish with fresh parsley, and serve hot. Crusty bread or a sprinkle of Parmesan make the perfect finishing touch.
Tips & Variations
- Deeper flavor: Add a splash of soy sauce or a teaspoon of white miso paste.
- Dairy-free twist: Use olive oil and swap cream with coconut or cashew cream.
- Make‑ahead friendly: Stores well in the fridge for 3–4 days or in the freezer for up to 2 months. Reheat gently and add a splash of broth or cream to refresh the consistency.