Creamy Mushroom Soup Recipe

This Creamy Mushroom Soup Recipe is silky, rich, and packed with earthy mushroom flavour. Made with tender sautéed mushrooms in a smooth, velvety broth, it’s the ultimate comforting bowl for chilly days.

Ingredients

• 3 tbsp butter
• 500g (5 cups) mushrooms, sliced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp plain flour
• 750ml (3 cups) vegetable or chicken stock
• 250ml (1 cup) double cream (heavy cream)
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Fresh chives, chopped, to garnish

Creamy Mushroom Soup Recipe: Instructions

1. Heat a large pot on medium heat, then add the butter and let it melt.
2. Add the sliced mushrooms and cook 6–8 minutes, stirring sometimes, until they are golden brown and soft.
3. Cook the onion: Add the chopped onion to the pan and sauté for 3–4 minutes, until it turns soft and translucent.
4. Add garlic: Stir in the minced garlic and cook for about 1 minute, just until its aroma comes through.
5. Set aside garnish: Remove roughly one-third of the cooked mushrooms from the pot and keep them aside — you’ll use these later to top the soup.
6. Coat with flour: Sprinkle the flour over the remaining mushrooms in the pot and mix thoroughly so everything gets evenly coated.
7. Cook the flour: Keep stirring and cook for 1–2 minutes to remove the raw, starchy taste of the flour.
8. Add the stock: Pour in the stock gradually while continuously stirring, so the mixture stays smooth without lumps.
9. Season and simmer: Mix in the dried thyme and bring everything to a gentle simmer.
10. Let it thicken: Cook uncovered for 10–15 minutes, stirring occasionally, until the soup reaches a slightly thicker consistency.
11. Blend it: Purée the soup using an immersion blender directly in the pot, or transfer it in batches to a regular blender. For a soup with some texture, blend only half and leave the rest as is.
12. Finish the soup: Stir in the double cream, then season with salt and pepper according to your taste.
13. Ladle the soup into bowls and put the reserved sautéed mushrooms on top.
14. Sprinkle chopped fresh chives over each bowl before serving.

This rich, velvety mushroom soup is perfect as a starter or a light main course — serve with crusty bread for dipping into every creamy spoonful.