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Mushroom Soup isn’t just a comfort food for chilly nights. Let’s be real, we’ve all had those days when dinner just needs to be easy and stress-free. There’s something about that warm, earthy flavor that’s kind of like a big hug in a bowl. Maybe you don’t want to eat takeout (again), or you just want something straight-up homemade. This recipe for mushroom soup will have you skipping the canned stuff in no time.
Mushroom Soup Ingredients
Alright, let’s talk what you really need. Mushroom soup is friendly that way. Don’t sweat if you don’t have fancy mushrooms. You can use plain old cremini, white button, or mix in portabella if you’re feeling wild. Personally, I just clear out my fridge of whatever mushrooms are hanging out.
Here’s what else goes in:
- Fresh mushrooms (obviously, about 16oz is good)
- One medium yellow onion, chopped
- Garlic, two or three cloves don’t hold back
- A bit of butter (2-3 tablespoons, but sometimes I just eyeball it)
- Chicken or veggie broth (4 cups, but anything close will do)
- Salt and pepper, don’t be shy
- Optional: fresh thyme for a pop of herby taste
- For those lush moments, toss in some cream (more on that later)
Every time I make this, I think it smells almost fancy, like a five-star restaurant except my kitchen is a mess and I’m wearing slippers. Don’t be afraid to improvise. Want to throw in a diced carrot or celery? Go for it.
How to Make Mushroom Soup
Honestly, nothing wild going on here. Start by melting your butter in a big pot. (If you use too little, I won’t judge you can always add a splash of olive oil.) Toss in onions and let them get a little soft and golden. Next, garlic just a minute; otherwise it burns, and nobody wants that.
The mushrooms go in, and this is where it starts to smell delicious. Let them cook down until they lose most of their moisture. Give ’em a good stir every once in a while. Then, pour in your broth. Bring it to a light simmer, season with salt and pepper, and let everything hang out for maybe 15 minutes. Sometimes I forget and let it go longer it’s forgiving, honestly.
At the end, if you want that creamy vibe, stir in your cream. Or keep it as is for a lighter soup. Sometimes I blitz half with a stick blender to get both chunky and smooth textures (because why not?). This whole thing barely takes 30-35 minutes, and most of that is hands-off.
“I tried this mushroom soup on a rainy Tuesday and couldn’t believe how cozy it tasted. Even my picky teenager asked for seconds. Totally going into my regular dinner rotation.” – Sandy P.
Two Options: With Cream or Without
Okay, so this part is actually kind of personal for me. I used to always make mushroom soup with a glug of heavy cream, thinking it was the only way. But then my cousin came over, lactose-intolerant as the day is long. Guess what? Skipping the cream still made a rich, silky soup.
With cream: It’s lush, feels a bit fancy (but don’t tell anyone it’s so easy). Heavy cream or half-and-half both work; just swirl it in at the end.
No cream: Totally works too. The mushrooms and onions get pretty velvety when pureed. Sometimes I add a bit of potato to thicken it up tastes amazing, and nobody can tell.
Now I just ask who’s coming to dinner before I decide. Or, if I’m craving something lighter myself, it’s no biggie to skip the cream. Either way, you’re getting legit mushroom flavor.
How to Store Mushroom Soup
Leftovers are basically gold for next-day lunches. This mushroom soup lasts in the fridge about 4 days, easy. Don’t leave it out too long on the counter, just pop whatever you don’t eat into an airtight container when it cools.
If I make a huge batch (which, guilty), I freeze some. Just leave out the cream before freezing add that when you reheat it. Soup does get a little thicker after sitting, so sometimes I add a splash more broth or water when warming it back up.
You can even use the leftovers as a pasta sauce base, if you’re adventurous. Don’t be afraid to experiment or stretch it out with some rice added the next day. No waste—just more tasty goodness.
What Goes in Mushroom Soup
You know what makes this soup next-level? It’s not just what you add, but how you serve it. Here are a couple of my favorite ways to take it up a notch:
- Crusty bread (sourdough, if I’m being honest) on the side for dunking
- Fresh herbs, chopped up and tossed over top
- A little swirl of cream, or heck, truffle oil if you have it
- Crumbled bacon or toasted nuts for a crunch
Sometimes, when I want dinner to feel extra-special, I break out all four. The kids look like I just brought them to grandma’s house. Wild, right?
Common Questions
Can I make mushroom soup vegan?
For sure. Swap butter for olive oil and use plant-based milk if you want a creamy texture. Tastes awesome either way.
Do I have to blend the soup?
Not really. I like to do half-blended sometimes, for texture. Blend it all for creaminess or leave it chunky the choice is completely yours.
What’s the best type of mushroom to use?
Honestly, use what you like or what’s cheapest. Button, cremini, or portabella are all great. Mixing a few types gives you more depth, if you want to get fancy.
How do I thicken my mushroom soup if it’s too thin?
Let it simmer longer and it’ll reduce. Or, stir in a diced potato at the start it thickens up nicely.
Can this soup be made ahead?
Yes. If anything, the flavor gets better by the next day. Just hold the cream until you reheat, if you plan to add it.
Ready for Your Coziest Bowl Yet?
So, if you’ve been searching for a cozy dinner that’s simple, wallet-friendly, and actually makes you feel like a kitchen genius, mushroom soup is it. I hope this recipe makes your night-in a whole lot tastier. For more easy winter warmers (think: one-pot stews and other soul food favorites), check out a few of my other go-tos. Don’t overthink it just grab some mushrooms and get cooking. You might even surprise yourself.