Description

This best mushroom soup recipe features fresh cremini mushrooms sautéed to perfection with aromatic herbs, onions, and garlic, then simmered in a flavorful broth and finished with creamy heavy cream. It’s a comforting, hearty soup perfect for cozy meals, offering a smooth or rustic texture depending on your blending preference. Garnished with fresh herbs and served with toasted bread or garlic croutons, this soup is an ideal starter or light meal for mushroom lovers.

Ingredients

Scale

Mushrooms and Vegetables

1 lb fresh cremini mushrooms, sliced
1 medium yellow onion, diced
3 garlic cloves, minced

Herbs and Seasonings

1 tsp dried thyme (or 2 tsp fresh thyme)
1 tsp dried rosemary (or 2 tsp fresh rosemary)
1 tsp salt (adjust to taste)
1/2 tsp black pepper

Other Ingredients

3 tbsp butter
2 tbsp all-purpose flour
4 cups vegetable or chicken broth
3/4 cup heavy cream

Optional Garnishes and Serving

Chopped fresh parsley or rosemary for garnish
Toasted bread or garlic croutons for serving

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Instructions

Sauté the Onion: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4–5 minutes until it becomes soft and translucent, creating a flavorful base for the soup.
Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
Cook Mushrooms: Add the sliced cremini mushrooms to the pot and sauté for 8–10 minutes until they are browned and tender, releasing their natural juices and deepening the flavor.
Incorporate Herbs and Seasoning: Sprinkle in the thyme, rosemary, salt, and black pepper. Stir well and cook for 1–2 minutes to allow the herbs to infuse the mushroom mixture.
Add Flour: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to coat the ingredients evenly; this helps thicken the soup later.
Add Broth and Simmer: Slowly pour in the vegetable or chicken broth while scraping the bottom of the pot to deglaze and lift any flavorful bits. Bring the soup to a simmer and cook for 10–15 minutes to develop the flavors and thicken the base.
Blend Soup (Optional): For a creamier texture, use an immersion blender to partially or fully blend the soup; leave it chunky if you prefer a rustic consistency.
Add Cream and Finish Cooking: Lower the heat and stir in the heavy cream. Let the soup simmer gently for 2–3 more minutes to combine the flavors and heat through without boiling.
Adjust Seasonings and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve the hot soup garnished with chopped fresh herbs and accompanied by toasted bread or garlic croutons if desired.

Notes

You can use either vegetable or chicken broth depending on your preference or dietary needs.
For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or another plant-based cream alternative.
Fresh herbs can be used instead of dried; just double the quantity for stronger flavor.
Adjust the amount of cream or omit it for a lighter soup.
Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.