easy creamy mushroom soup recipe
Creamy mushroom soup is a heartwarming classic, perfect for cozy nights.
This easy recipe brings out the earthy richness of mushrooms, blended to velvety perfection with cream and herbs.
Ready in under 30 minutes, it’s a comforting dish ideal for family dinners or elegant starters.
quick and easy creamy mushroom soup
This quick and easy creamy mushroom soup is the perfect go-to recipe when you need a comforting meal without the fuss.
Made with simple ingredients like fresh mushrooms, butter, garlic, leeks, beef broth, and cream, it comes together in just 30 minutes.
The earthy mushrooms blend beautifully with the rich cream, creating a velvety texture that’s both satisfying and delicious.
To prepare, sauté sliced mushrooms, leeks, and garlic in butter until golden and fragrant. Add broth and let it simmer to extract all the flavors.
Once the mushrooms are tender, blend the mixture until smooth, stir in cream, and season with salt, pepper, and a pinch of thyme for extra warmth.
This soup is perfect for busy weeknights when you crave something wholesome yet simple.
Serve it with crusty bread, rosemary and onion focaccia or a sprinkle of fresh parsley for a cozy finish.
Its smooth texture and rich, earthy flavor make it a crowd-pleaser, whether as a light meal or a starter for dinner parties.
With minimal ingredients and maximum taste, this creamy mushroom soup proves that homemade comfort food doesn’t have to be complicated.
Warm up with a bowl of this easy delight any time you need a quick, satisfying dish!
Ingredients for cream of mushroom soup
- 2 tbsp olive oil: Adds richness and helps sauté the vegetables for enhanced flavor.
- 1 large leek (white and light green parts only): Provides a mild, sweet onion flavor, perfect for soups. Slice thinly for even cooking.
- 200 to 250 g chopped white mushrooms: Earthy and aromatic, these mushrooms are the base of the soup’s depth. Use fresh mushrooms for the best taste.
- 2 garlic cloves, chopped: Adds a warm, savory aroma that pairs beautifully with mushrooms.
- 500 ml beef stock (or 1 stock cube diluted in water): Brings a robust, umami depth to the soup. Vegetable or chicken stock can be substituted for a lighter option.
- 2 tbsp cornstarch dissolved in 2 tbsp water (optional): Ideal for thickening if the velouté isn’t creamy enough. Stir well to avoid lumps.
- 200 ml crème fraîche: Delivers a luxurious, tangy creaminess, balancing the earthy flavors.
- 2 sprigs thyme: Fresh thyme adds a subtle herbal note. Remove the stems before serving.
- Nutmeg (a pinch): A classic spice for cream soups, adding warmth and complexity.
- Salt and black pepper (to taste): Essential for seasoning and enhancing all the flavors.
- Freshly ground pepper (for garnish): Adds a final touch of spice and aroma when serving.
step-by-step to make creamy mushroom soup
- Heat the oil: Pour 2 tablespoons of olive oil into a large saucepan over medium heat. Allow it to warm up but not smoke.
- Sauté the mushrooms: Add the chopped white mushrooms and cook, stirring occasionally, until their water has fully evaporated. This step enhances the mushroom’s rich, earthy flavor.
- Cook the leek: Add the chopped leek and continue to cook until softened and slightly golden. Stir frequently to prevent burning.
- Add garlic and broth: Stir in the chopped garlic and pour in the beef stock. Mix well to deglaze the pan and infuse the flavors.
- Simmer: Cover the saucepan with a lid and let the soup simmer gently for 15 minutes to develop the flavors.
- Season: Add the thyme sprigs and a pinch of freshly grated nutmeg for warmth and aroma.
- Blend the soup: Remove the saucepan from the heat. Use an immersion blender or transfer the soup to a blender. Blend until completely smooth and velvety.
- Incorporate cream: Stir in the crème fraîche for a rich, creamy texture. If the soup needs extra thickness, dissolve cornstarch in water and whisk it into the soup while reheating slightly until thickened.
- Serve: Ladle the soup into bowls and garnish with sautéed mushroom slices for extra elegance.
- Finish with pepper: Sprinkle with freshly ground black pepper for a final touch of flavor.
Video for the recipe
step-by-step to make creamy mushroom soup
- Heat the oil: Pour 2 tablespoons of olive oil into a large saucepan over medium heat. Allow it to warm up but not smoke.
- Sauté the mushrooms: Add the chopped white mushrooms and cook, stirring occasionally, until their water has fully evaporated. This step enhances the mushroom’s rich, earthy flavor.
- Cook the leek: Add the chopped leek and continue to cook until softened and slightly golden. Stir frequently to prevent burning.
- Add garlic and broth: Stir in the chopped garlic and pour in the beef stock. Mix well to deglaze the pan and infuse the flavors.
- Simmer: Cover the saucepan with a lid and let the soup simmer gently for 15 minutes to develop the flavors.
- Season: Add the thyme sprigs and a pinch of freshly grated nutmeg for warmth and aroma.
- Blend the soup: Remove the saucepan from the heat. Use an immersion blender or transfer the soup to a blender. Blend until completely smooth and velvety.
- Incorporate cream: Stir in the crème fraîche for a rich, creamy texture. If the soup needs extra thickness, dissolve cornstarch in water and whisk it into the soup while reheating slightly until thickened.
- Serve: Ladle the soup into bowls and garnish with sautéed mushroom slices for extra elegance.
- Finish with pepper: Sprinkle with freshly ground black pepper for a final touch of flavor.
Other comforting recipe
- Chicken tomato vermicelli soup-Algerian Chorba
- Roasted butternut Squash soup recipe
- Green lentil creamy soup, an easy and healthy recipe
Cream of mushroom soup easy recipe
- Total Time: 30 minutes
- Yield: 4 portions
Description
Creamy mushroom soup is a heartwarming classic, perfect for cozy nights.
This easy recipe brings out the earthy richness of mushrooms, blended to velvety perfection with cream and herbs.
Ingredients
- 2 tbsp olive oil
- 1 large leek white and light green parts only
- 200 to 250 g chopped white mushrooms
- 2 garlic cloves chopped
- 500 ml beef stock or 1 stock cube diluted in water
- 2 tbsp cornstarch dissolved in 2 tbsp water optional
- 200 ml crème fraîche
- 2 thyme sprigs
- Nutmeg a pinch
- Salt and black pepper to taste
- Freshly ground pepper for garnish
Instructions
- Pour 2 tablespoons of olive oil into a large saucepan over medium heat. Allow it to warm up but not smoke.
- Add the chopped white mushrooms and cook, stirring occasionally, until their water has fully evaporated.
- Add the chopped leek and continue to cook until softened and slightly golden. Stir frequently to prevent burning.
- Stir in the chopped garlic and pour in the beef stock. Mix well to deglaze the pan and infuse the flavors.
- Cover the saucepan with a lid and let the soup simmer gently for 15 minutes to develop the flavors.
- Add the thyme sprigs and a pinch of freshly grated nutmeg for warmth and aroma.
- Remove the saucepan from the heat. Use an immersion blender or transfer the soup to a blender. Blend until completely smooth and velvety.
- Stir in the crème fraîche for a rich, creamy texture. If the soup needs extra thickness, dissolve cornstarch in water and whisk it into the soup while reheating slightly until thickened.
- Ladle the soup into bowls and garnish with sautéed mushroom slices for extra elegance.
- Sprinkle with freshly ground black pepper for a final touch of flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: soup
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
