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Creamy Mushroom Soup

Velvety homemade mushroom soup with sautéed mushrooms, onions, garlic, and cream — comforting, rich, and perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb fresh mushrooms sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cups vegetable stock
  • 1 tsp thyme
  • salt and pepper to taste
Creamy Finish
  • 0.5 cup heavy cream or coconut milk for dairy-free
  • 1 tbsp flour optional, for thickening
  • fresh parsley chopped for garnish

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Method
 

  1. Slice mushrooms, dice onions, and mince garlic.
  2. In a large pot, sauté onions and garlic in butter and olive oil until fragrant.
  3. Add mushrooms and cook until golden and moisture evaporates.
  4. Add vegetable stock, thyme, salt, and pepper. Simmer for 10–15 minutes.
  5. Blend soup until smooth using an immersion blender.
  6. Stir in cream and optional flour to thicken. Simmer 5 minutes.
  7. Adjust seasoning, garnish with parsley, and serve warm.

Notes

Serve with crusty bread or croutons. Can be made dairy-free with coconut milk.