I’m already experiencing temperatures in the 50’s and 60’s here in Nashville and it’s got me in FULL BLOWN fall-mode. I’m ready for cozy sweaters, campfires, and SOUP. Creamy mushroom soup has been on my “to make” list for years and now that I have access to inexpensive mushrooms (thank you, Aldi) I decided to go for it. This Creamy Garlic Mushroom Soup was rich without being too heavy, and oh so delightfully earthy. I suggest pairing it with a nice crusty bread to soak up all that creamy goodness, like a loaf of No-Knead Bread.
What Kind of Mushrooms Should I Use for Mushroom Soup?
I used Baby Bella mushrooms for this Creamy Garlic Mushroom Soup because they’re still on the inexpensive side compared to most mushrooms, but they give more flavor and color than a white button mushroom. Thankfully these baby portobella mushrooms are becoming really popular and I’ve seen them at several grocery store chains.
Use a Good Broth
For the broth I used vegetable flavored Better Than Bouillon to make the broth used in this soup, but you could certainly use their mushroom flavor if you have it. Their vegetable broth does have a rather distinct flavor, though, so I used half broth and half water to prevent overpowering the mushroom flavor. I find that Better than Bouillon broths tend to be quite strong in flavor, so if you’re using a different brand you may want to increase your broth to water ratio.
Creamy Mushroom Soup
Servings 4 1.5 cups eachIngredients
- 1 lb. baby bella mushrooms ($3.38)
- 1 Tbsp olive oil ($0.13)
- 3 cloves garlic, minced ($0.24)
- Pinch salt & pepper ($0.05)
- 2 Tbsp butter ($0.26)
- 1/4 cup all-purpose flour ($0.04)
- 2 cups vegetable broth* ($0.18)
- 2 cups water ($0.00)
- 1/8 tsp dried thyme ($0.02)
- 1/2 cup heavy cream** ($0.42)
- 1 tsp soy sauce ($0.03)
Instructions
- Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
- Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
- Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It’s okay for the flour to coat the pot and brown a bit, just don’t let it burn.
- Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
- Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.
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Notes
Nutrition
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How to Make Creamy Mushroom Soup – Step by Step Photos
These are the “baby bella” mushrooms I used, which are just baby portobella mushrooms. These will give you a much better color and flavor than a white button mushroom. You’ll want one pound of these babies.
I wanted a lot of texture for the soup, so I sliced half of the mushrooms and chopped the other half.
Add the mushrooms to a soup pot along with 1 Tbsp olive oil, 3 cloves of garlic (minced) and a pinch of salt and pepper. Sauté the mushrooms until they release all of their moisture and then that liquid evaporates away. You want the bottom of the pot to be dry again. Why? You don’t want the mushrooms just steamed, you want them to actually brown a little and this doesn’t happen until the moisture is gone.
Once the mushrooms are a nice dark brown color and all the moisture has evaporated, add 2 Tbsp butter and 1/4 cup flour.
Continue to stir and cook the flour and butter for about two minutes more. The flour will form a thick paste that coats the mushrooms and will begin to stick to the bottom of the pot. The flour will turn a nice golden brown, but keep an eye on it and don’t let it burn.
Add 2 cups vegetable broth, 2 cups water, and 1/8 tsp dried thyme, then stir to dissolve the flour off the bottom of the pot. Let the liquid come up to a rapid simmer, at which point the flour will slightly thicken the broth.
Add 1/2 cup heavy cream to the soup…
Add 1 tsp soy sauce, then taste the soup and add more salt if needed (this will depend on how salty the broth is that you used). And that’s it!
This is a family favorite for fall. I add 1/4 cup grated Parmesan but it’s delicious with or without.
Great easy recipe! I added some extra dried garlic and onion salt, and used beef bouillon instead. Doesn’t taste beefy, and adds great depth!
This recipe is so simple, yet perfect. I didn’t have heavy cream so I didn’t add it but it was otherwise very delicious.
This is my first time making a creamy mushroom soup and it turned out really great, I will definitely make it again!
Delicious and easy to make! A simple dinner with cheesy garlic bread. I will be making this soup often for the Fall and Winter seasons.
I substituted butter for more EVOO, beef broth for veggie, and in the final 10min of simmer added 1/2c of chickpea “rice” (more of an orzo type). I think this would work great if simmered with wild rice or orzo for anyone who also likes to doctor up Beth’s recipes! Reheats very well!
Easy to make and pretty good. Makes a good side dish. I can add it to my list of recipes.
I’m not a huge mushroom fan, but I had leftover mushrooms, vegetable broth and heavy cream, so I made this so those things wouldn’t go to waste. It was fantastic! I will make it again.
Delish and simple! thank you for the recipe!
Another banger! I’m a huge mushroom lover and this hit the spot. Thank you so much for all your recipes. I’ve been following you for years and it may sound corny, but I think your recipes have helped me actually start to enjoy cooking. I really appreciate your work. :)
Thank you, Jessica! :)
I did not cook off the mushroom liquid, I drained it and added it to my veggie broth. I used a touch of worcestershire sauce and not as much soy sauce. I have all so used a touch of sherry.
This looks lovely. I’m really enjoying all your mushroom recipes. Do you think I could add lentils for a little protein? If so, at which point would I add them?
Yes, I think that would work as long as you’re using a quick-cooking lentil (cooks in about 20 minutes) or canned (pre-cooked) lentils. I would add them just after you stir in the broth and dissolve all the flour off the bottom. Then you’ll need to let the soup simmer for a bit until the lentils soften.
I have some Better than Bullion mushroom stock I’d like to try. Do you think this would be too “mushroomy”
I don’t think so. I think it sounds great! :)
Wow Love this soup. Thank you for the recipe……I did add the extra flour for a thicker texture. Next time I will definately add more mushrooms as well because I love them. Thank you once again for a delicious recipe Beth! Loved it!
Can I use frozen mushrooms?
Hmm, I’m not sure. I’ve never cooked with frozen mushrooms before. I would think it would work, since you’re going to be cooking them until all the moisture has evaporated anyway, but I’d need to try it to know for sure.
Yes! I’ve made this with frozen shiitake mushrooms and it comes out great.