Creamy Mushroom Soup from Scratch – Easy Weeknight Recipe
Steam rises with the smell of butter and browned mushrooms in the pan — this creamy mushroom soup tastes like comfort in a bowl. After testing this version eight times and refining the sauté and deglaze steps, I landed on a version that is silky, deeply savory, and quick enough for a weeknight. I perfected the technique while cooking in small restaurant kitchens where speed and flavor mattered most, then scaled it for a home stove. The key is a short brown roux and a gentle simmer to build body without heaviness. Read on for exact measurements, timing, and the simple tricks that keep this soup rich without tasting greasy.
Why This Recipe Works
- Browning the mushrooms concentrates their flavor through Maillard reactions, delivering deep savory notes without extra stock.
- A light brown roux (flour + butter) thickens the soup naturally and gives a smooth mouthfeel without starchy or gummy texture.
- Deglazing the pan with a splash of stock lifts the fond (browned bits) into the soup for broader umami depth.
- Finishing with a small amount of cream adds silkiness while preserving mushroom flavor; using too much cream masks the mushrooms.
- A brief immersion-blend keeps texture balanced: slightly chunky for interest, fully smooth when preferred.
Ingredients Breakdown
- Mushrooms (450 g / 1 lb, cremini or white): The main flavor base. Cremini add earthiness; wild mushrooms increase depth but watch cost. Chop coarsely for texture.
- Butter (28 g / 2 tbsp): For sautéing and flavor. You can use olive oil, but butter helps color and mouthfeel.
- Yellow onion (150 g / 1 medium): Adds sweetness and background flavor when softened. Don’t brown heavily — just translucent.
- Garlic (2–3 cloves): Sharp aromatic; mince finely and add near the end of the onion sauté to avoid bitter burned garlic.
- All-purpose flour (16 g / 2 tbsp): Builds the roux and thickens the soup. For gluten-free, see substitutions below.
- Stock (960 ml / 4 cups, vegetable or chicken): Use low-sodium if you’ll control final salt. Stock quality matters more than brand.
- Heavy cream (120 ml / 1/2 cup): Adds silkiness and roundness. Use single cream or half-and-half for lighter results (texture will be thinner).
- Fresh thyme (2–3 sprigs) or 1/2 tsp dried thyme: Herb lift, added early to infuse savory notes.
- Fresh lemon juice (1 tbsp): Brightens the finished soup and balances richness.
- Salt and black pepper: Diamond Crystal kosher salt recommended; if using Morton’s, reduce by half because it’s denser.
- Optional garnish: Chives, parsley, a drizzle of olive oil, or sautéed mushroom slices.
Substitutions and impact warnings:
- Greek yogurt for cream: Use 120 g (1/2 cup) but add off-heat to avoid curdling; the tang will be more pronounced.
- Olive oil for butter: Use 2 tbsp (30 ml), but you’ll lose some browning flavor and silkiness.
- Gluten-free flour blend for all-purpose: Use a 1:1 blend and add 1/4 tsp xanthan gum if it lacks binding — texture will be slightly different.
Essential Equipment
- 4–5 quart (4–5 L) heavy-bottomed pot or Dutch oven — prevents hot spots and encourages even browning.
- Chef’s knife and cutting board — for even mushroom slices.
- Digital kitchen scale — for precise mushroom and flour weights.
- Immersion blender (stick blender) or countertop blender — immersion blender allows partial blending for texture control.
- Wooden spoon or heatproof spatula — for scraping fond during deglaze.
- Measuring spoons and cups — for liquids and small amounts.
- Fine mesh strainer (optional) — for a velvety finish if you prefer no bits.
- Workaround: No immersion blender? Use a countertop blender in batches, cool slightly, and blend carefully until smooth.
Prep time 15 minutes; Cook time 30 minutes; Inactive time None; Total time 45 minutes. Serves 4 (about 1 cup / 240 ml per serving).
Step 1: Clean and slice the mushrooms
Clean mushrooms with a damp towel — do not soak. Slice mushrooms to roughly 6–8 mm (1/4 inch) thickness so they cook evenly. This takes about 6–8 minutes.
Step 2: Sweat the aromatics
Heat a 4–5 quart (4–5 L) Dutch oven over medium heat and add 28 g (2 tbsp) butter. Sauté 150 g (1 medium) chopped yellow onion for 4–5 minutes until translucent and fragrant, stirring every 30 seconds. Add 2–3 minced garlic cloves and cook 30–45 seconds until aromatic.
Step 3: Brown the mushrooms
Add 450 g (1 lb) sliced mushrooms to the pot and cook over medium-high heat for 6–8 minutes, stirring every minute, until they release moisture and begin to brown. Cook until the edges are golden and the pan shows browned bits — this is your flavor base.
Step 4: Make the roux and deglaze
Reduce heat to medium and sprinkle 16 g (2 tbsp) all-purpose flour over the mushrooms; stir to coat and cook 1–2 minutes to remove raw flour taste. Immediately add 240 ml (1 cup) of the stock to deglaze, scraping the bottom with a wooden spoon. This step should take 1–2 minutes.
Step 5: Add remaining stock and simmer
Pour in the remaining 720 ml (3 cups) stock, add 2–3 sprigs fresh thyme, and bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the soup reduces slightly and thickens. The soup should coat the back of a spoon.
Step 6: Blend to desired texture
Remove thyme sprigs and blend the soup with an immersion blender until slightly chunky or fully smooth, 30–60 seconds. If using a countertop blender, blend in two batches for 20–30 seconds each, then return to pot. Do not overblend if you want some mushroom texture.
Step 7: Finish with cream and seasoning
Stir in 120 ml (1/2 cup) heavy cream and 1 tbsp (15 ml) lemon juice; warm through 1–2 minutes without boiling. Season with Diamond Crystal kosher salt: start with 1 tsp and adjust to taste (if using Morton’s, start with 1/2 tsp). Add 1/2 tsp freshly ground black pepper. Serve hot, garnished with chives or sautéed mushroom slices.
Expert Tips & Pro Techniques
- Tip: Dry the mushrooms well. Excess water prevents browning and produces a thin, muted soup.
- Common mistake and fix: If the soup tastes floury, it means the roux wasn’t cooked long enough — next time cook the flour 1–2 minutes more before adding liquid.
- Make-ahead: Soup keeps in the refrigerator for up to 3 days. Reheat gently and add a splash of stock or cream to refresh texture.
- Professional technique for home: Brown mushrooms in two batches to avoid crowding. This increases surface contact and deepens flavor without steaming.
- Texture control: Blend only half the soup for a rustic result, or strain through a fine mesh for a restaurant-smooth finish.
- Salt last: The stock may already contain sodium. Season near the end to avoid over-salting.
Storage & Reheating
- Refrigerator: Cool soup to room temperature (no more than 2 hours), then store in an airtight container for up to 3 days.
- Freezer: This soup freezes well without the cream. Freeze in labeled containers for up to 3 months. To freeze with cream, reduce cream to 60 ml (1/4 cup) and add fresh cream after thawing for best texture.
- Thawing: Thaw overnight in the refrigerator.
- Reheating: Reheat gently over low heat, stirring often, until steaming, about 8–10 minutes. If reheating from frozen, simmer covered on low for 20–25 minutes. Avoid high heat to prevent separation.
Variations & Substitutions
- Vegan version: Replace butter with 2 tbsp (30 ml) olive oil and heavy cream with 120 ml (1/2 cup) canned full-fat coconut milk or 120 g (1/2 cup) unsweetened cashew cream. Use vegetable stock. Flavor will be slightly coconutty; add 1 tsp miso for umami.
- Gluten-free: Use a 1:1 gluten-free flour blend (16 g / 2 tbsp) or 16 g (2 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold stock (add at the end to thicken). Texture will be slightly different; cornstarch gives a shinier finish.
- Richer, silky version: Swap heavy cream for 240 ml (1 cup) heavy cream and finish with 15 g (1 tbsp) butter off heat for a luxurious mouthfeel. Calories and fat increase proportionally.
- Herb-forward: Add 1 tbsp (15 ml) chopped tarragon or chives at finish; keep the base recipe identical.
- Mushroom medley: Use 225 g (1/2 lb) cremini + 225 g (1/2 lb) shiitake or oyster mushrooms for deeper, more complex flavor. Cooking time stays the same.
Serving Suggestions & Pairings
- Serve with crusty bread or grilled cheese for dunking and texture contrast.
- Pair with a fresh green salad dressed with lemon vinaigrette to cut richness.
- Garnish with sautéed mushroom slices and fresh chives or a drizzle of truffle oil for special occasions.
- Pair with a light white wine like unoaked Chardonnay or a dry Riesling.
- Internal link opportunity: Pair with our [Garlic Roasted Potatoes] for a comforting meal.
Nutrition Information (per serving)
Serving size: 1 cup (240 ml). Makes 4 servings.
- Calories: 210 kcal
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 50 mg
- Sodium: 650 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 2 g
- Sugars: 4 g
- Protein: 6 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my soup turn out watery?
A: Likely the mushrooms were crowded and steamed instead of browned, releasing more water. Re-cook mushrooms in a hot pan in batches to brown and reduce liquid before adding flour and stock.
Q: Can I make this without eggs?
A: This recipe has no eggs, so it’s already egg-free. For binding or texture alternatives in other recipes, use flax or chia when needed.
Q: Can I double this recipe?
A: Yes. Use a larger pot (8–10 quart / 8–10 L) and brown mushrooms in batches. Cooking and simmering times remain similar, but allow a few extra minutes for the pot to return to simmer after adding stock.
Q: Can I prepare this the night before?
A: Yes. Make the soup, cool completely, and refrigerate overnight. Reheat gently and add a splash of stock or cream before serving to refresh texture.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. For longer storage, freeze (see freezer instructions above).
Q: My soup tastes too salty — how can I fix it?
A: Add more unsalted stock or a peeled, raw potato and simmer 10–15 minutes to absorb excess salt, then remove the potato. Acid like lemon juice can help balance saltiness too.
Q: Can I make this gluten-free?
A: Yes. Replace the 16 g (2 tbsp) all-purpose flour with a 1:1 gluten-free blend (16 g / 2 tbsp) or use a cornstarch slurry (16 g / 2 tbsp cornstarch mixed with 30 ml / 2 tbsp cold stock) added toward the end.
Conclusion
If you want another take with lots of herbs and a bright finish, try the Love and Lemons’ creamy mushroom soup for a fresh-leaning version. For a gluten-free, dairy-free approach, see this simple recipe at Jessica in the Kitchen’s vegan creamy mushroom soup for ideas on swaps and ingredient-minimal versions.
Enjoy a warm bowl tonight — it’s quick to make and rewards small technique tweaks with big flavor.
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Creamy Mushroom Soup from Scratch
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy mushroom soup is a comforting weeknight dish made with sautéed mushrooms, a light brown roux, and finished with cream for a silky texture.
Ingredients
- 450 g cremini or white mushrooms, chopped
- 28 g butter (2 tbsp)
- 150 g yellow onion (1 medium), chopped
- 2–3 cloves garlic, minced
- 16 g all-purpose flour (2 tbsp)
- 960 ml stock (vegetable or chicken, 4 cups)
- 120 ml heavy cream (1/2 cup)
- 2–3 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
- Optional garnish: Chives, parsley, olive oil, sautéed mushroom slices
Instructions
- Clean mushrooms with a damp towel and slice them to roughly 6–8 mm (1/4 inch) thickness.
- Heat a Dutch oven over medium heat and add butter. Sauté chopped onion for 4–5 minutes until translucent.
- Add minced garlic and cook for an additional 30–45 seconds.
- Add sliced mushrooms to the pot and cook over medium-high heat for 6–8 minutes until browned and moisture is released.
- Reduce heat, sprinkle flour over mushrooms, and stir to coat. Deglaze with 240 ml (1 cup) of stock.
- Pour in remaining stock, add thyme, and bring to a gentle simmer for 12–15 minutes.
- Blend the soup with an immersion blender until desired texture is reached.
- Stir in heavy cream and lemon juice, warming through without boiling. Season with salt and pepper to taste.
Notes
Soup can be stored in the refrigerator for up to 3 days or frozen without cream for up to 3 months. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg