Some of the best memories come from gathering around the dinner table with family, enjoying a hearty meal together. One dish that always brings smiles is a creamy mushroom soup. There’s something about the rich flavors and comforting texture that just makes everything feel right in the world. It’s one of those recipes that I love making during busy weeknights or when the weather turns chilly—it’s quick, easy, and oh-so-satisfying.
When my kids were little, they would always run into the kitchen asking, “What’s for dinner, Mom?” The moment they caught a whiff of this savory soup bubbling away, their little faces would light up. It became a staple, and we often topped it off with fresh herbs and a sprinkle of parmesan cheese. There’s just something about those final touches that make each bowl feel special. Try it once, and you might find yourself making it as often as I do!
This creamy mushroom soup doesn’t require a lot of fancy ingredients, which I love. With just a handful of items you probably already have in your kitchen, you can whip up something truly delightful. And trust me, whether you’re serving it as a cozy weeknight dinner or as an appetizer for a gathering, everyone will ask for seconds. So let’s roll up our sleeves and get started on this delightful pot of comfort!
How to Make Creamy Mushroom Soup
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Ingredients
- 16 oz cremini or baby portobello mushrooms (sliced or whole)
- 2 cups chopped onion
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 cup dry sherry (or your favorite dry cooking wine)
- 4 tablespoons all-purpose flour
- 1/8 teaspoon ground allspice
- 2 cups vegetable broth
- 1/2 cup half and half or heavy cream
- 1 teaspoon soy sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Sautéed mushrooms for garnish
- Grated parmesan cheese
- Fresh parsley, chopped
- Fresh thyme
- Sliced scallions or chives
Directions
If you have whole mushrooms, start by slicing them into thicker pieces for a chunkier texture or grab pre-sliced to save time. Chop your onion and mince the garlic while you’re at it.
In a spacious pot or Dutch oven, melt the butter over medium-high heat. When it’s bubbly, add the chopped onion and sauté for about two minutes until they become soft. Toss in the garlic, mushrooms, thyme, and allspice, stirring well for a few more minutes.
Next, pour the dry sherry into the pot to deglaze it. Scrape the bottom to release any tasty bits that got stuck while cooking. If you want an extra touch of flavor, save a bit of the sautéed mix for garnishing later.
Dust the mushroom mixture with flour, letting it cook and thicken for about two to three minutes. Gradually add the vegetable broth, stirring continuously until it comes to a gentle boil. Once boiling, reduce the heat to let it simmer.
Keep simmering for about 8-12 minutes, stirring occasionally until the mushrooms reach your desired tenderness. If you like a little bite, don’t overcook them!
Finally, take the pot off the heat and stir in the half and half or heavy cream. Taste and season with soy sauce, salt, and black pepper according to your preference. Adjust seasoning as needed since the saltiness may vary based on your broth.
Garnish with your reserved mushroom mix and enjoy this delightful creamy soup! It goes perfectly with a warm panini or some tasty garlic bread on the side.
Storing Suggestion
To store your creamy mushroom soup, make sure it’s completely cooled before transferring it to an airtight container. It can last in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze it for up to 2 months. Just remember to thaw it in the fridge before reheating!
Cooking Tips
For an even richer flavor, consider adding a splash of balsamic vinegar or a sprinkle of nutmeg. You can also swap out the sherry for white wine or skip the alcohol entirely by using extra broth. Adjust the creaminess by using more or less half and half based on your preference!
Serving Suggestions
This creamy mushroom soup is delightful served hot in a bowl garnished with fresh herbs, sautéed mushrooms, and grated parmesan on top. Pair it with a crisp salad or a warm sandwich for a cozy meal. You could also serve it with a glass of white wine for an enjoyable evening treat!
Ingredient Substitutions
If you need alternatives, feel free to use button mushrooms instead of cremini or portobello. You can also substitute half and half with whole milk for a lighter version, or use vegetable broth if you’re looking for a vegetarian option.
Seasonal Variations
In spring, add fresh asparagus or peas to the soup for a seasonal touch. In summer, ripe tomatoes can be diced and added for freshness, while in fall, you might try incorporating some roasted squash for an additional layer of flavor. Winter is perfect for adding green leafy vegetables like kale or spinach!
Allergen Information
This recipe contains common allergens, such as dairy. If you’re dairy-free, you can use coconut milk or a dairy-free cream alternative to maintain the creamy texture without the lactose. Always check labels for hidden allergens if you have specific dietary concerns.
FAQ
Can I make this soup vegan?
Absolutely! Just use olive oil instead of butter, plant-based cream in place of half and half, and ensure your vegetable broth is vegan. You can even enhance the flavor further by adding nutritional yeast for a cheesy flavor.
How long can I store leftovers?
Leftover creamy mushroom soup can be stored in the fridge for 3-4 days or frozen for up to 2 months. Just ensure it’s in an airtight container to maintain freshness. Always reheat thoroughly before serving!
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but they will need to be rehydrated before use. Soak them in warm water for about 30 minutes, then chop and add them to your soup. Remember that dried mushrooms have a deeper flavor, so adjust the quantity according to your taste!
Can I freeze the soup?
Yes! Freezing is a great option for creamy mushroom soup. Just let it cool completely, then pour it into freezer-safe containers or bags. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat gently on the stove.
What can I use instead of sherry?
If you prefer not to use sherry, a splash of white wine or even a bit of apple cider vinegar can be great substitutes. For a non-alcoholic option, simply add extra vegetable broth for flavor without the alcohol.
What’s a good side dish for this soup?
This creamy mushroom soup pairs wonderfully with a variety of sides. Try serving it with crunchy garlic bread, a fresh green salad, or a warm grilled cheese sandwich for a complete meal that everyone will love!
Creamy Mushroom Soup
Ingredients
- 16 oz cremini or baby portobello mushrooms (sliced or whole)
- 2 cups chopped onion
- 4 cloves garlic minced
- 4 tablespoons butter
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 cup dry sherry (or your favorite dry cooking wine)
- 4 tablespoons all-purpose flour
- 1/8 teaspoon ground allspice
- 2 cups vegetable broth
- 1/2 cup half and half or heavy cream
- 1 teaspoon soy sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- sautéed mushrooms for garnish
- grated parmesan cheese
- fresh parsley chopped
- fresh thyme
- sliced scallions or chives
Instructions
- If you have whole mushrooms, slice each one into 3-4 pieces, or grab pre-sliced to save time. Chop your onion and mince the garlic.
- In a large pot or Dutch oven, heat up your butter over medium-high heat. Toss in the onion and sauté for about 2 minutes until softened. Add the garlic, mushrooms, thyme, and allspice, stirring well. Let it cook for around 5 minutes. Use the dry sherry to deglaze the pan, scraping up any browned bits.
- Set aside a few spoonfuls of the mushroom mix to use as a garnish later. If you like, sauté these a little more for extra flavor just before serving.
- Sprinkle in the flour and let it cook for 2-3 minutes. Then pour in the vegetable broth, stir it, and bring it to a boil. Once boiling, lower the heat to a gentle simmer.
- Let it simmer for 8-12 minutes, stirring occasionally until the veggies are tender to your liking (I prefer my mushrooms a bit firm).
- Take it off the heat and mix in the half and half or heavy cream. Give it a taste and season with soy sauce, salt, and black pepper according to your preference. Adjust seasonings to taste.
- Garnish your soup as you wish and enjoy! This creamy mushroom soup pairs wonderfully with a hot panini or some buttery garlic bread for dipping.
