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This rich mushroom soup has been my go-to trick for turning basic weeknight meals into something memorable. The deep mushroom flavors mix with tasty aromatics in a smooth creamy base that seems like it took hours, but it's ready in just 25 minutes.
I came up with this soup after spending too much on a thin, bland mushroom soup at a local restaurant. After testing it a bunch of times at home, this version has become our family favorite. Even my husband, who used to say he hated mushrooms, now asks for this soup every week.
Ingredients
- Cremini mushrooms: Give a deep, woodsy taste much better than white mushrooms. Pick ones that are firm with unmarked tops
- Salted butter: Builds the base flavor. Good butter makes a big difference here
- White onion: Adds natural sweetness when cooked right. Go for hard onions without mushy parts
- Garlic cloves: Bring aromatic richness. Don't even think about using the jarred stuff
- Soy sauce: Seems odd but really boosts the savory goodness of the mushrooms
- Fresh thyme: Goes hand in hand with mushrooms. If you've got dried, use less as mentioned
- All-purpose flour: Makes it thick without adding any competing flavors
- Vegetable broth: Makes up the soup base. Homemade tastes best if you can swing it
- Heavy cream: Adds a silky feel and balances out the earthy mushroom taste
Step-by-Step Instructions
- Prepare the mushrooms:
- Clean cremini mushrooms by washing and gently wiping off dirt. Trim the tough stem ends, then cut into even slices. Making them all the same size helps them cook evenly.
- Create the flavor base:
- In a big pot over medium-high heat, melt the butter, then toss in your chopped onions. Let them cook about 2 minutes until see-through but not brown. Add the minced garlic and cook just 30 seconds until you can smell it. Quick garlic cooking keeps it from getting bitter.
- Develop mushroom flavor:
- Put your sliced mushrooms, soy sauce, and fresh thyme in the pot. Stir everything well and cook for 3 minutes. You'll see the mushrooms shrink and release water. This makes their flavor stronger.
- Thicken the soup:
- Scatter flour over everything and mix until it's all coated. The flour will blend with the leftover butter to make a roux, which will make your soup nice and thick once you add the liquid.
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I knew this recipe was a winner when my daughter, who usually picks mushrooms out of everything, asked for more and then wanted the leftovers in her lunch thermos the next day. The mix of comforting feel and grown-up flavors makes this soup perfect for getting picky eaters to try mushrooms.
Make Ahead and Storage
This mushroom soup gets even better after sitting a while as the flavors blend together. You can make it up to three days early and keep it in a sealed container in your fridge. When you warm it up, do it slowly over medium-low heat, stirring now and then so it doesn't burn. If it looks too thick after being in the fridge, just add a bit more broth or cream until it's how you like it.
Ingredient Substitutions
Can't find cremini mushrooms? White buttons will work too, though they won't taste as strong. For something fancy, try mixing wild mushrooms like shiitake and oyster. If you can't have dairy, plant-based butter and coconut cream work great without losing the richness. For folks who don't eat gluten, swap the all-purpose flour with cornstarch mixed in cold water, adding it after your mushrooms have shrunk down.
Serving Suggestions
Enjoy this mushroom soup as a fancy first course before a dinner party or let it shine as the main dish with some crusty bread for dipping. For a full meal, pour the soup over cooked farro or barley to make a filling grain bowl. Sprinkle some fresh thyme leaves and a few saved cooked mushroom slices on top to make it look nice, and for special times, a tiny drizzle of truffle oil right before serving takes it to a whole new level.
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Frequently Asked Questions
- → Can I swap the mushrooms for other types?
Sure! Button, portobello, or even wild mushroom blends can bring different textures and flavors.
- → How do I make this dairy-free?
Just switch butter with olive oil and replace heavy cream with coconut milk or a plant-based alternative.
- → What can I pair with this soup?
Serve it with crusty bread, a fresh salad, or alongside a larger meal.
- → Can I freeze it for later?
Definitely, just leave out the cream before freezing. Stir the cream in after reheating for the best texture.
- → How can I make this soup thicker?
The flour does the trick, but blending part of the soup or adding cooked potato works too.