This Homemade Creamy Mushroom Soup is a delicious herb-infused soup with fresh mushrooms and cream.
Today kicks off the beginning of yet another winter season. Naturally, a soup post is required for those cold winter days ahead. This Homemade Creamy Mushroom Soup happens to be a favorite soup in our home. The combination of fresh mushrooms with herbs and a bit of wine. A delicious blend of flavors in one pot. It feels gourmet without it being too complicated to make. The freshness of the soup isn’t too heavy or overpowering. Allowing the mushrooms to remain the star ingredient.
I love serving soups during the winter months. They are a great way to get more bone broth into your diet. But also so homey and comforting. I don’t know what says home more than the smell of a pot of soup simmering on the stovetop. I do tend to also serve bread alongside most soups I make. Truly a fresh slice of homemade bread is as comforting a meal as it gets.
There are several bread recipes on the blog for both the seasoned bread baker and the beginner. If you have a sourdough starter be sure to check out this Sourdough Artisan Loaf. Or for a quick no-knead bread that is simple to make and delicious here is an Easy Artisan No Knead Bread.
But this is not a post about bread. The star of this post is this Homemade Creamy Mushroom Soup recipe that I am excited to share with you.
What I Love About This Recipe
I love making all types of soups for the most part. Of course, there are those soups that take longer than others or require more of our attention. But this soup is one that just takes minutes to put together yet has rich bold flavors that are incredibly satisfying. I love that it doesn’t take much to make this soup. Truly a humble soup that tastes and looks, gourmet.
Just mushrooms and a few minor items to toss into the pot and you have something from what seemed like nothing. It is soup in its basic form. A soup I keep in my back pocket for times when a pack of mushrooms will have to suffice. And yet with this Homemade Creamy Mushroom Soup recipe, they often do.
What You’ll Need To Make It
5 cups of your favorite mushrooms chopped (here I used 2 portobellos and 1 package of button)
1 cup of heavy cream
2 sprigs of fresh rosemary (finely chopped about 1 tbsp)
1 garlic clove
3 tbsp flour
1 tbsp dried thyme
3 tbsp butter
1 liter chicken stock
1 tsp sea salt
cracked black pepper
In a large stock pot, on medium heat, melt butter and begin sautéing mushrooms. Sprinkle in the rosemary, thyme, sea salt, garlic, and cracked black pepper.
Allow the mushrooms to cook into a browned state (as pictured), once there, sprinkle the flour and stir it about to coat the mushrooms evenly in the flour.
Next, slowly pour in about a cup of stock while whisking to move the liquid around the pot as it thickens.
Then allow it to simmer as you slowly add the remaining stock being careful not to add too much at once. You want the liquid to be on the thicker side not watery.
When the stock has been completely added, allow it to simmer for about 3-4 minutes with the lid off. Pour in the cream, stir and then give it a taste.
You’ll want to add any additional salt and pepper if desired. Remove from heat and serve.
- Be sure to slowly add the wine and stock to allow it to properly thicken. Whisky or stir while doing so. Pouring it all in at once will result in a watery soup.
- Use fresh, not canned mushrooms. I use portobello, baby Bella, button mushrooms, and cremini for this soup.
- If you would like the soup to be completely blended without the chunks of mushrooms, you can use an immersion blender to blend down the mushrooms.
What type of mushrooms works best for this soup?
Most grocery store varieties will be sufficient for this soup. However, to be more precise, I go for the portobellos, baby Bellas, and even button mushrooms for this. I find they work incredibly well for this recipe and they are easy to find in most grocery stores.
Can this recipe be doubled?
Yes! I have doubled this recipe without issue for larger parties many times. You just have to make sure you have a large enough stock pot to cook the mushrooms properly.
Can I use dried rosemary?
Yes, you can sub out the fresh rosemary for dried. I do recommend trying it with the fresh at some point. Keep in mind when subbing out dried for fresh that dried is much stronger flavor. A general rule of thumb is for every 1 part dried, you would use 3 parts fresh. One tsp of dried rosemary would be sufficient here.
Can this soup be made ahead of time before serving?
Yes, the Homemade Cream of Mushroom Soup reheats well. I have found that even when I put it in the fridge, the soup warms right back up just fine in a stock pot. You can add a bit more stock or cream to the pot when reheating if you find the soup too thick. But once heated it should be the proper thickness.
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 5 to 6 cups of your favorite mushrooms chopped (here I used 2 Portobellos and 1 oz package of Button)
- Sprigs of fresh Rosemary (finely chopped about 1 tbsp)
- 3 tbsp flour
- 1 clove garlic
- 2 tbsp butter
- 1 tbsp dried thyme
- 1 cup of heavy cream
- 1-liter chicken stock
- 1 tsp sea salt
- cracked black pepper
- In a large stock pot, melt butter and begin sautéing mushrooms
- Add rosemary, thyme, sea salt, and pepper.
- Once the mushrooms have cooked into a browned state, add the flour and stir it about to coat them evenly in the flour.
- Add about a cup of the stock to the mushrooms and allow it to thicken.
- Give it a good stir.
- Then allow it to simmer as you slowly add the remaining stock being careful not to add too much at once. You want the liquid to be on the thicker side not watery.
- Once the stock has been completely added allow it to simmer for about 3-4 minutes with the lid off.
- Add the cream
- Taste, then add any additional salt and pepper desired.
- Remove from heat and serve with fresh bread (preferably).
You can find my quick country bread recipe here.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 699Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 90mgSodium: 1030mgCarbohydrates: 78gFiber: 26gSugar: 33gProtein: 34g
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