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 want 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 heavy cream (whipping 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 continue to cook them for another 7 to 10 minutes 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, heavy 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.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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
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
Aww, thank you Valentina!! I mostly use white vinegar, but I love ’em all!
Michelle | Sift & Simmer
This mushroom soup looks incredible, Dawn! I love a good creamy mushroom soup but I haven’t tried adding vinegar to it… I’ll have to try that one day! Funny enough, adding vinegar to soup is actually quite common in Chinese cuisine! 😀
Dawn - Girl Heart Food
Thank you Michelle! That’s so interesting! It does add a lovely flavour.
Laura
I love mushroom soup, Dawn! And, like you, I add vinegar to so many things I cook. For some reason, when there’s a pot on the stove, there’s often a bit of vinegar in it – I have quite the array of vinegars, too! I love mushroom soup, but rarely make it – but now that stores are full of these beauties, it might be the perfect time!
Dawn - Girl Heart Food
Yay! Hope you love this one as much as we do! And happy you’re a vinegar fan too!
Kathy @ Beyond the Chicken Coop
I love the richness that comes from browning the mushrooms. They add so much flavor. This soup is perfectly creamy! I will need to try adding a touch of vinegar – I haven’t tried that before.
Dawn - Girl Heart Food
Thanks Kathy! It really adds something special!
Marissa
As far as I’m concerned there are never too many mushrooms, so you know that this beautiful mushroom and veggie loaded soup is calling my name! Putting this on the menu!
Dawn - Girl Heart Food
Happy you think so! Thanks Marissa! Hope you enjoy!
David @ Spiced
I also love vinegar (particularly sherry vinegar) in mushroom soup – why is that!? Either way, this soup is totally right up my alley. You’re killin’ it with the tasty soups this week, Dawn! Oh, and I had to laugh at your comment about mushrooms cooking down. Just like spinach, you can load the pot up and think it’ll overflow…then you come back, and you’re all like “Hey, where did my ‘shrooms go?” 🙂
Dawn - Girl Heart Food
Thank you David! Right?! They seem like a lot at first and then it’s just a little amount! So tasty, though!
Mary Ann | The Beach House Kitchen
Mushroom soup is one of our absolute favorites Dawn! And your recipe looks so simple and delicious. Perfect comfort food for fall and winter!
Dawn - Girl Heart Food
Thank you Mary Ann! It sure is!
theoldfatguy
She Who Must Be Obeyed loves mushrooms and we have a lot of fresh thyme growing. I will have to make this for her. Thanks!
Girl Heart Food
Mushroom soup is one of my faves too! Hope you guys enjoy 🙂
David @ Spiced
Oh, I love a good mushroom soup…and it’s almost soup weather again! You’re right. Homemade always beats the heck out of the canned stuff. The cans are ok in a pinch, but soup is so easy to make. Ah, I can’t wait to make some soup now!
So chairs that vibrate, huh? I haven’t seen those yet, but then again we only go out to like 1 movie a year. If that. We watch a lot at home on Netflix, though. Maybe we need to just find a vibrating chair for here at home. Haha! Wouldn’t that be a riot? 🙂
Girl Heart Food
I make soup all the time because I love it, but also because it’s a great way to use up odds and ends in the fridge. Can’t stand wasting food!
The theatre chairs were pretty different. Not sure if I’d rush back to try, but it was nice to experience once for sure. Now, if we could get a chair like that for home, that would definitely be better! Comfy clothes and better food makes for a better experience all ’round 😉
April
You know I’ve never had mushroom soup. I can’t believe it! It sounds super good! I have to put it on my list of recipes to make this winter. I love soup! I miss my looong hair. I do like it short but at times I just want to slap it in a ponytail or just go big curly and wild so I may just have to let it grow out again! Sounds like y’all had another great weekend! My hubby and I happened to go to Buffalo Wild Wings again lol. We love that place. Enjoy the rest of your week! 🙂
Girl Heart Food
You’ve never had mushroom soup? Now is your time to try 🙂 Love soup too…I make it regularly, usually once a week, especially in the cooler months. I’ve never been to Buffalo Wild Wings! Sounds like it must be good :)! So many places to visit, so little time, right ;)? Have a great upcoming weekend, April. Thanks so much!
Jessica @ Citrus Blossom Bliss
The fiance loves Netflix and Stranger Things but I couldn’t be bothered, haha. I just never caught the TV bug – I would much rather be outside. Or napping 🙂 I’m also always changing my hair, at least once a season. Darker colors for the fall and sometimes a fresh cut around my birthday in March and blonde highlights before summer – you’re in good company! This soup looks so warm and hearty, can’t wait for cooler weather so I can enjoy soup again!
Girl Heart Food
Napping sounds good too, Jessica, lol 😀 For reals! I know, what is it about the season change that makes us want to change our hair? Nice, though. Keeps things interesting 😉 Thanks so much! Hope you get a chance to try the soup soon. Have a fantastic weekend!