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Simple Creamy Mushroom Soup - Cozy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mushrooms (1 pound/450 g): Cremini or baby bella are best; button mushrooms also work.
  • Butter (2 tablespoons): For sautéing and flavor.
  • Olive oil (1 tablespoon): Helps prevent the butter from burning.
  • Yellow onion (1 medium): Adds sweetness and depth.
  • Garlic (3 cloves): Savory backbone.
  • Fresh thyme (1–2 teaspoons, leaves only): Or 1/2 teaspoon dried thyme.
  • All-purpose flour (1–2 tablespoons): For a gentle thickener.
  • Low-sodium chicken or vegetable broth (4 cups/1 liter): Choose a good-quality broth for best flavor.
  • Heavy cream (1/2 cup/120 ml): Or use half-and-half for a lighter version.
  • Dry white wine (optional, 1/4 cup): Adds brightness; can substitute extra broth.
  • Bay leaf (1): Optional but nice for depth.
  • Salt and black pepper: To taste.
  • Fresh parsley or chives (for garnish): Optional.

Method
 

  1. Prep the mushrooms: Wipe them clean with a damp paper towel and slice. Avoid rinsing under running water if possible; mushrooms absorb water and won’t brown as well.
  2. Heat the pot: In a large pot or Dutch oven, warm the butter and olive oil over medium-high heat until the butter foams.
  3. Brown the mushrooms: Add mushrooms in an even layer with a pinch of salt. Cook without stirring for 3–4 minutes, then stir and continue until they’re well browned and have released most of their moisture, about 8–10 minutes.
  4. Add aromatics: Stir in chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and thyme; cook 30–60 seconds until fragrant.
  5. Make a light roux: Sprinkle flour over the mixture and stir for 1 minute. This helps thicken the soup later.
  6. Deglaze: Pour in the white wine (if using). Scrape up the browned bits from the bottom. Let it reduce by about half, 1–2 minutes.
  7. Add broth and simmer: Pour in the broth and add the bay leaf. Bring to a gentle simmer and cook uncovered for 12–15 minutes. Taste and season with salt and pepper.
  8. Blend for creaminess: Remove the bay leaf. Use an immersion blender to blend about half the soup directly in the pot, leaving some chunks for texture. If using a countertop blender, carefully blend 2–3 cups, then return it to the pot.
  9. Add the cream: Lower the heat and stir in the heavy cream. Simmer gently for 2–3 minutes. Don’t let it boil hard.
  10. Finish and serve: Adjust seasoning with more salt and pepper. Ladle into bowls and garnish with chopped parsley or chives. Serve with warm bread.