Creamy Mushroom Soup

This creamy mushroom soup recipe is so simple, it takes less than 30 minutes to make and only needs 8 common ingredients. I'll include include some tips on ingredient swaps in case you don't have all these ingredients on hand or want to make it less rich.


My favorite type of mushrooms to use are bella mushrooms but this recipe also works with white button mushrooms. If you want to be a little fancier, you can use a blend of mushrooms like portobello, shiitake, bella, and white button.


To make this soup nice and creamy, I use a mix of chicken broth, milk, and heavy cream. You can leave out the heavy cream entirely, replace it with half and half, or even substitute for coconut cream if you want to keep it vegan (chicken broth would obviously be replaced with a vegetables based broth as well). The ratios of each liquid are just suggestions, but you can adjust them based on how thick or smooth you want your soup to be.

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, diced

1/2 tablespoon crushed garlic

3 cups finely chopped mushrooms

1 medium golden potato, peeled and shredded

2 cups chicken broth

2 cups milk

1/2 cup heavy cream

Salt and pepper to taste

Optional: Mushroom Umami Seasoning to taste


Instructions

  1. In a deep pot, melt unsalted butter and saute diced onions until translucent.

  2. Add salt and crushed garlic. Mix and continue to saute until garlic is fragrant and edges of the onions start to brown.

  3. Add shredded potato and cook for 3 minutes.

  4. Chop all your mushrooms (including the stems). You can also use a food processor to do this. Add chopped mushrooms to the pot and cook until the mushrooms shrink down about 50% and release a lot of their water. Allow the majority of the water to evaporate.

  5. Add seasoning to taste. Salt and pepper is just fine if you don't have access to the mushroom umami seasoning. I get mine from Trader Joe's.

  6. Add chicken broth and bring to a gently simmer then turn the heat off. Use an immersion blender to puree the soup to your desired consistency. I like to keep it slightly chunky.

  7. Turn the heat back on low and add milk and heavy cream. Stir well to combine and allow to come up to a very gentle simmer around the edges of the pot.

  8. Taste to adjust seasoning then serve.

  9. If you are serving the soup later on, you may have to add a little bit of liquid (either broth, water, or milk) to thin out the soup in case it thickens up too much.


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