Name: Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 12 oz mushrooms, sliced (cremini, button, or mixed); 2 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1 cup milk or cream; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 teaspoon fresh thyme or parsley, chopped (optional)

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I love making mushroom soup because it’s warm, earthy, and deeply comforting. It’s the kind of soup I turn to when I want something cozy and satisfying without a lot of effort. I enjoy how the mushrooms create rich flavor while keeping the soup simple and classic.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make and full of savory depth. I enjoy how the mushrooms become tender and flavorful as they cook, creating a soup that feels creamy and indulgent even with basic ingredients. It’s perfect as a starter or a light meal on its own. Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
onion
garlic
mushrooms
all-purpose flour
vegetable or chicken broth
milk or cream
salt
black pepper
fresh thyme or parsley (optional)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I add the chopped onion and cook it until soft and translucent. I stir in the garlic and cook briefly until fragrant.

I add the sliced mushrooms and cook them until they release their moisture and begin to brown. I sprinkle in the flour and stir well, letting it cook for about a minute to remove the raw taste.

I slowly pour in the broth while stirring to avoid lumps. I let the soup simmer for about 10 minutes, then add the milk or cream. I continue cooking until the soup thickens slightly. I season with salt and black pepper and adjust to taste.

I serve the soup hot, finishing with fresh herbs if I’m using them.

Servings and timing

I usually get about 4 servings from this soup.
Preparation time: about 10 minutes
Cooking time: 25 minutes
Total time: approximately 35 minutes

Variations

I sometimes blend part of the soup for a creamier texture. I like adding a splash of white wine when cooking the mushrooms for extra depth. For a dairy-free version, I use plant-based milk or cream.

storage/reheating

I store leftover mushroom soup in an airtight container in the refrigerator for up to 4 days. I reheat it gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a little broth or milk to loosen it.

FAQs

Can I make mushroom soup vegan?

I make it vegan by using olive oil, vegetable broth, and plant-based milk.

What mushrooms work best?

I like using cremini or button mushrooms, but mixing in shiitake or portobello adds more flavor.

Can I freeze mushroom soup?

I freeze it without cream, then add dairy after reheating for the best texture.

Do I need to blend the soup?

I don’t have to, but blending part or all of it creates a smoother, creamier soup.

How do I make the soup thicker?

I let it simmer longer or add a little extra flour during cooking.

Conclusion

I keep mushroom soup in my regular cooking routine because it’s comforting, simple, and full of rich flavor. I love how it turns humble mushrooms into a cozy, satisfying bowl that always feels warm and nourishing.