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Creamy Mushroom Soup Recipe

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4.1 from 195 reviews

This creamy mushroom soup is a rich and comforting dish made with sautéed cremini mushrooms, aromatic onions, garlic, and herbs, blended partially to create a velvety texture while retaining some mushroom chunks. Enhanced with a splash of white wine, vegetable broth, and finished with cream and fresh herbs, this soup is perfect for a cozy meal and serves six.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 large yellow onion, chopped
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable broth
  • 2 tablespoons Tamari or lite soy sauce
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Finishing Ingredients

  • 3/4 cup whole milk or heavy cream
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped Italian parsley

Optional Garnish

  • Extra sautéed mushrooms
  • Fresh thyme or parsley

Instructions

  1. Sauté the onion: Heat olive oil and butter over medium-high heat in a large pot. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  2. Cook the mushrooms: Add the sliced cremini mushrooms to the pot and cook for 8 to 10 minutes until most of their liquid has evaporated and they are nicely browned. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
  3. Deglaze the pot: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot to incorporate all the flavors.
  4. Thicken the soup base: Sprinkle the all-purpose flour over the mushroom and onion mixture and cook for 1 to 2 minutes while stirring continuously. Slowly add the vegetable broth while stirring constantly to avoid lumps, ensuring a smooth mixture.
  5. Simmer with seasonings: Add Tamari or lite soy sauce, fresh thyme leaves, bay leaf, paprika, kosher salt, and black pepper. Let the soup simmer gently for 15 minutes to allow the flavors to meld.
  6. Blend the soup: Remove the bay leaf. Using an immersion blender, blend about half of the soup to create a creamy base while leaving some mushrooms whole for texture. If an immersion blender is not available, carefully transfer half of the soup to a traditional blender, puree it, and return it to the pot, making sure the soup has cooled slightly to prevent splattering.
  7. Finish and season: Stir in the whole milk or heavy cream, Greek yogurt or sour cream, fresh lemon juice, and chopped Italian parsley. Taste and adjust seasoning with additional salt or pepper if needed.
  8. Serve: Ladle the soup into bowls and garnish with extra sautéed mushrooms and fresh thyme or parsley for added flavor and presentation. Serve warm and enjoy.

Notes

  • Use cremini mushrooms for a deep, earthy flavor, but white button mushrooms can be substituted.
  • For a richer soup, use heavy cream instead of milk and sour cream instead of Greek yogurt.
  • To make this soup vegan, substitute butter with olive oil, use a plant-based milk, and skip the yogurt or use a dairy-free alternative.
  • The white wine adds depth; if you prefer to avoid alcohol, replace it with additional vegetable broth and a splash of white grape juice or apple cider vinegar.
  • Blending only half of the soup preserves texture and makes the soup pleasantly creamy yet chunky.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Find it online: https://justsosavory.com/creamy-mushroom-soup-recipe/