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A bowl of creamy mushroom soup with another bowl at the back, along with garlic bread.
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5 from 1 vote

Creamy Mushroom Soup Recipe

Made from scratch creamy mushroom soup recipe. Made with fresh mushrooms, this soup is so much better than the canned version and requires just a couple of ingredients. Serve with garlic bread for a delicious weeknight dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Soup
Cuisine: American
Servings: 4 people
Calories: 300kcal
Author: Kiran

Ingredients

  • 2 tablespoons butter
  • 4 garlic cloves sliced
  • 1 medium onion chopped
  • 400 grams button mushrooms sliced (see note 1 on types of mushrooms)
  • ½ teaspoon dried Italian herbs
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 500 ml vegetable stock
  • 1 cup milk
  • 200 ml cream see note 2 on types of cream

Instructions

  • Heat butter in a medium saucepan over medium heat until melted. Add the garlic cloves, and cook until fragrant, about 1 minute.
  • Add the chopped onions, and saute the onions till they turn translucent.
  • Add the sliced mushrooms and cook them on medium heat until they are lightly browned and have released most of their water, about 8 – 10 minutes.
  • Remove 2 tablespoons of the mushrooms at this side, and set aside. This will be used as the garnish at the end.
  • Add the Italian herbs, salt, black pepper and vegetable stock to the mushrooms. Bring to a boil on medium heat, and then turn heat to low. Simmer uncovered for about 10 minutes. Turn off the heat.
  • Using an immersion blender or working in batches with a blender puree the soup until smooth. I prefer a little texture in this cream of mushroom soup, so I blitz it about 90%, leaving just a tiny bit of texture.
  • Return the mushroom soup to the saucepan and add cream as well as milk. Stir through, and heat the soup till it’s just warm, and then turn off the heat.
  • Garnish with reserved mushrooms and serve the cream of mushroom soup hot with garlic bread or croutons on the side.

Notes

  1. Mushrooms: My choice of mushrooms is fresh button mushrooms as they are affordable and easily available. Other options include fresh brown mushrooms, cremini mushrooms, portobello mushrooms and even shiitake mushrooms. It is also possible to use a mix of mushrooms. In case fresh mushrooms aren’t available, canned mushrooms (or canned mushrooms in butter sauce) can work but there will be a difference in flavor and texture.
  2. Cream: In this recipe, I use what is known as thickened cream in Australia – this is cream with around 30 – 36% fat, and it also has stabilizers added. Depending on the region you are from heavy cream, whipping cream, tetra Pak dairy cream can all be used in this recipe. In case a lighter mushroom soup is preferred, light cream (or single cream) or half and half can be used. For a dairy free or vegan version, coconut cream can be used. Make sure it’s unsweetened coconut cream though

Nutrition

Calories: 300kcal
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