Ultra savoury, creamy and packed with flavour, this easy mushroom soup recipe hits the spot on a cold day! There’s lots of fresh mushrooms in this homemade mushroom soup, along with mushroom broth, cream and hidden veggies. So nourishing and satisfying.
If you’re a big fan of mushrooms (like me), then this is the soup for you!
I can’t tell you how much we love mushroom soup in our home.
There’s definitely nothing fancy here, but tasty? Oh yeah!
Growing up, mushroom soup was one of my favourites. Granted, it typically came from a can, but I enjoyed it so much. Remember those cans of condensed mushroom soup and you just add water?
They were good at the time, but homemade mushroom soup is so much better!!
I particularly love vinegar in mushroom soup. It may sound a little odd, but it works! I got my love of vinegar from my mom. She’ll even put vinegar on a sandwich! I don’t do that, but I do put vinegar in soups, on fries, and in chili. Are you a fan too?
Enjoy mushrooms? Check out this mushrooms on toast recipe.
Why We Love This Easy Mushroom Soup Recipe
- This mushroom soup is made with some simple, humble ingredients. There’s nothing complicated here.
- It’s prepared in one pot (meaning easy cleanup).
- There are some hidden veggies for extra oomph.
- Most importantly, it’s super comforting and delicious!
How To Make It
Full details on how to make this easy mushroom soup recipe are in the recipe card below, but here are the basics:
- In a pot, cook some finely minced carrot, celery, onion and garlic (with a little salt) in olive oil until softened. Once done, remove for use later.
- Add a little more olive oil to the pot, along with butter. Then add your sliced mushrooms.
- Cook the mushrooms, giving them a little seasoning of salt and pepper. Once done, remove a portion of them for use later.
- Pour in broth, cream, cooked veggie mixture, more salt and pepper and thyme. Simmer for a little bit.
- Blend your soup with an immersion blender until smooth.
- Stir in some reserved cooked mushrooms (they add a lovely texture).
What Type of Mushroom Should I Use?
Use fresh mushrooms for this soup. I like to use a combination of varieties, like baby bella (cremini), baby oyster, oyster and shitake.
Simple white button mushrooms or Portobello mushrooms would work too.
Tip: If you do use Portobello mushrooms, just remove the dark gills from underneath the cap. That way, it won’t “muddy” up your mushroom soup.
Tip: If you only have, for example, baby bella mushrooms (and not other varieties on hand) use that.
You’ll need about a pound and a quarter of mushrooms (or roughly 565 grams) for this soup. It looks like a lot when you slice them, but they cook down quite substantially.
Tips for Making This Easy Mushroom Soup
- I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
- If you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
- Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.
More Delicious Soups
If you make this easy mushroom soup recipe, be sure to leave a comment below!
This recipe was originally published in August 2016 but has been updated.
Easy Mushroom Soup Recipe
Ingredients
- 1.5 tablespoons olive oil, divided (plus more to taste for optional garnish)
- 2 ribs celery, finely minced
- 1 carrot, peeled and finely minced
- 1 yellow onion, peeled and finely minced
- 3 cloves garlic, finely minced
- 1.25 teaspoons salt, divided
- ¾ teaspoon freshly ground black pepper, divided (plus more to taste for optional garnish)
- 1 tablespoon unsalted butter
- 1.25 pounds mixed mushrooms, cleaned of dirt/debris and sliced (a combo of baby bella, baby oyster, oyster and shitake is great)
- 4 cups unsalted mushroom broth, or unsalted vegetable broth
- ½ cup whipping cream (35% milk fat), or heavy cream
- ½ teaspoon dried thyme, or 1.5 tablespoon of minced fresh thyme leaves (plus more fresh thyme leaves to taste for optional garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add minced carrot, celery, onion and garlic. Season with ¼ teaspoon of salt. Cook, stirring often, for 8 to 10 minutes or until softened. Transfer the veggies to a plate and set aside.
- Add remaining ½ tablespoon of olive oil and the butter to the pot. Once butter has melted, add sliced mushrooms.
- Cook the mushrooms for 5 minutes, undisturbed (without stirring them). Then stir and continue to cook them for another 7 to 10 minutes, stirring occasionally, or until they've have cooked down and released some of their moisture. Season with ¼ teaspoon each of salt and black pepper. Transfer ½ cup of the cooked mushrooms to a small bowl and set aside (this will be used later).
- Pour in mushroom broth, whipping cream, cooked carrot/celery/onion/garlic mixture and remaining ¾ teaspoon of salt, remaining ½ teaspoon of black pepper and thyme. Stir and bring to a simmer (you just want a gentle bubbling) for about 8 to 10 minutes. Don't boil.
- Once done, blend the soup with an immersion blender until smooth and your desired consistency is reached.
- Stir in reserved ½ cup of mushrooms (leave some aside, if you like, for garnish).
- To serve, divide the soup into bowls, then garnish (if desired) with reserved mushrooms, thyme, a drizzle of olive and freshly cracked black pepper. Enjoy!
Notes
- If you have a food processor, you can process your carrot, celery, onion and garlic in that. Otherwise, finely mince.
- I recommend using mushroom broth here because it really adds to the savoury mushroom flavour of the soup. I often make mushroom broth by adding hot water to dried mushrooms (and just using the liquid), but you can typically get store-bought mushroom broth (or mushroom base) at your grocery store.
- Having said that, if you can’t get your hands on mushroom broth, you can totally use vegetable broth instead.
- Some cooked mushrooms were reserved for adding to the soup after it was blended (simply for texture) and garnish. If you prefer, you can blend all of the mushrooms for an ultra creamy mushroom soup.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina says
Delicious! And so beautiful. (Your photos are fantastic!) What kind of vinegar do you use? Forgive me if I missed it! I love that you add it to soups. I think I’ve only used it in Gazpacho. I’m intrigued and must try it in hot soups. 🙂 ~Valentina
Dawn - Girl Heart Food says
Aww, thank you Valentina!! I mostly use white vinegar, but I love ’em all!