Rich and hearty, this Creamy Mushroom Soup takes just 10 minutes to prepare and will be on the table in 40 minutes.
This comforting and nourishing soup is a personal favourite of mine!
You cannot beat a big bowl of healthy soup to warm you up on a cold winters day, and this creamy mushroom soup with thyme will do exactly that!
For a quick and easy family dinner on busy weeknights, along with creamy chicken and mushroom soup, healthy chicken soup and creamy broccoli and cauliflower soup, this mushroom soup is one of our favourite soup recipes. So rich and creamy, and a fuss free meal that takes minimal effort to prepare!
Serve this filling soup on its own, with a warm bread roll, or add ham and cheese scrolls, tasty savoury muffins or crispy sausage rolls on the side!
Why You're Going To Love This Recipe
- Comfort food - a bowl of this steaming hot creamy soup is the perfect cosy meal!
- Versatile - enjoy for lunch, as a starter, or as a main dish with crusty bread.
- Freezer friendly - bake a big batch of soup, freeze leftovers, then defrost, heat and enjoy a warming bowl of creamy mushroom soup with minimal effort - perfect for those super busy days!
- Easy recipe - on the table in just 40 minutes, and with minimal preparation, this soup is perfect for busy weeknights.
What You Need
Made from simple ingredients, this creamy mushroom soup recipe is a guaranteed crowd pleaser.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter and olive oil - to sauté the onion, garlic and mushrooms.
- Brown onions - or white onions.
- Garlic - use either store bought minced garlic or crush your own garlic cloves.
- Brown mushrooms - you could also use button mushrooms, portobello or field mushrooms, or a mixture of your favourite mushrooms.
- Thyme - thyme is a delicious pairing for mushrooms. Fresh or dried thyme both work well in this soup.
- White wine - this makes the soup extra rich and delicious. The alcohol burns off during cooking, but if you don't want to make the soup with wine use extra stock instead, however the soup won't taste quite as rich.
- Plain flour - also known as all-purpose flour.
- Beef stock powder - for extra flavour.
- Liquid chicken stock - or vegetable stock.
- Cream - use either thickened cream or cooking cream for the creamiest mushroom soup.
- Salt & pepper - to taste.
Equipment Required
Creamy mushroom soup requires very little equipment to make - so tasty but so easy!
- Large saucepan - to cook the soup in.
- Wooden spoon - to stir the ingredients.
- Stick blender - to puree the soup.
Step By Step Instructions
It takes just 10 minutes to prepare this flavour packed creamy mushroom soup!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1- Sauté The Onion & Garlic
Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes or until soft and translucent.
Add the minced garlic and cook for a further minute.
Step 2 - Add The Mushrooms
Add the sliced mushrooms and thyme and cook until mushrooms are golden brown.
Step 3 - Pour In The Wine & Stock
Add the white wine and cook, stirring, for 1 minute or until evaporated.
Sprinkle over the flour and beef stock powder. Cook, stirring, for 2 minutes.
Pour in the liquid chicken stock, stir and bring to a low simmer for 15 minutes.
Step 4 - Blend
Spoon out and reserve 2 cups of the soup in a jug or bowl. Set aside (this step is for a chunky mushroom soup, however if you want a smooth soup - leave this step out).
Use a stick blender to puree the remaining soup.
Step 5 - Add The Cream & Serve
Add the reserved soup and the cream to the pureed soup. Season with salt and pepper and mix to combine.
Note: Once the cream is added, heat well but do not allow the soup to boil.
Expert Tips
- Browning the mushrooms well in the pan before adding the stock gives the soup plenty of rich earthy flavour.
- Soup texture - you can puree the entire soup for a smooth creamy texture. However, I recommend setting aside 2 cups of the chunky soup while you puree the remaining soup. This gives you the perfect combination of a smooth creamy soup with the added texture of some chunky slices of mushrooms as well.
- Topping suggestions - top the soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
- Storage - store any leftovers in the fridge for up to 3 days.
FAQs
Absolutely! This soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing then place in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat creamy mushroom soup when required.
Yes! If you want to add porcini or other dried mushrooms for extra mushroom flavour you can add them to the soup, however they need to be rehydrated in hot water for 5-10 minutes first, before adding to the pan.
Do not boil the soup once you have added the cream, otherwise the cream may split and the soup will curdle.
Related Recipes
For more easy and comforting soups that the whole family love, check out these popular recipes - all perfect winter warmers!
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Creamy Mushroom Soup
Ingredients
- 60 g (4 tbs) butter
- 1 tbs olive oil
- 2 brown onions finely diced
- 4 teaspoon minced garlic or 4 garlic cloves, crushed
- 750 g brown mushrooms washed and thickly sliced
- 3 teaspoon thyme fresh or dried
- 125 ml (½ cup) white wine
- 50 g (6 tbs) plain flour
- 1 tbs beef stock powder
- 1000 g (4 cups) liquid chicken stock
- 300 ml (1 ⅓ cup) cream thickened or cooking cream
- salt and pepper to taste
Instructions
- Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and saute for 3 minutes or until soft.Add the minced garlic and cook for a further 1 minute.
- Add the sliced mushrooms and thyme and cook until golden brown (this will take approximately 5 minutes).
- Add the white wine and cook, stirring, for 1 minute or until evaporated.
- Sprinkle over the flour and beef stock powder. Cook, stirring, for 2 minutes.
- Pour in the liquid chicken stock, stir and bring to a low simmer for 15 minutes.
- Spoon out and reserve 2 cups of the soup in a jug or bowl. Set aside (see notes). Use a stick blender to puree the remaining soup.
- Add the reserved soup and the cream to the pureed soup. Season with salt and pepper and mix to combine.
Notes
- Browning the mushrooms well in the pan before adding the stock gives the soup plenty of rich earthy flavour.
- Reserving & pureeing the soup - you can puree the entire soup for a smooth creamy texture. However, I recommend setting aside 2 cups of the chunky soup while you puree the remaining soup. This gives you the perfect combination of a smooth creamy soup with the added texture of some chunky sliced mushrooms.
- Topping suggestions - top the soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
- Storage - store any leftovers in the fridge for up to 3 days.
- Freezing - this soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing then place in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as required.
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