Creamy Mushroom Soup Recipe
If you’re searching for a cozy, comforting dish that feels like a warm hug in a bowl, this Creamy Mushroom Soup is exactly what you need. Bursting with the earthy richness of baby bella and chanterelle mushrooms, combined with tender Yukon gold potatoes and fragrant fresh herbs, every spoonful offers depth and velvety smoothness. This recipe strikes the perfect balance between rustic and elegant, making the Creamy Mushroom Soup a standout for chilly evenings or when you want to impress friends with minimal fuss and maximum flavor.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple, fresh, and thoughtfully chosen to create a luscious texture and a layered flavor profile. Each component plays its role in building a soup that is both hearty and delicately creamy.
- Baby bella mushrooms: Their robust, meaty flavor forms the backbone of our soup’s mushroom magic.
- Chanterelle mushrooms: These add a subtle fruitiness and unique texture that elevate the soup’s complexity.
- Unsalted butter: Used in stages to enrich the sautéed veggies and mushrooms, ensuring a silky finish.
- Yukon gold potatoes: They give the soup lovely body and that smooth creaminess without needing heavy thickeners.
- Olive oil: Brings a fruity richness that complements the butter and enhances the veggies’ natural flavors.
- Sweet onion: Adds a gentle sweetness that balances the earthy mushrooms perfectly.
- Carrots: Provide color and subtle sweetness, brightening the overall taste.
- Celery: Contributes a fresh, herbal note that rounds out the flavor base.
- Garlic: Adds depth and a savory punch that keeps each spoonful exciting.
- Fresh thyme: Its aromatic essence lifts the soup with delicate herbal notes.
- Kosher salt: Essential to bring out every flavor and keep the soup perfectly seasoned.
- Dried oregano: Adds an earthy, slightly peppery hint complementing the mushrooms.
- Smoked paprika: Gives a subtle smokiness that warms the palate without overpowering.
- Chicken stock: Forms the flavorful liquid base that enhances all ingredients.
- Bay leaves: Infuse a subtle depth and complexity during simmering.
- Heavy cream: The final touch adding lush creaminess that makes this Creamy Mushroom Soup divine.
- Cornstarch: Used to gently thicken the soup while keeping it silky smooth.
How to Make Creamy Mushroom Soup
Step 1: Sauté the Mushrooms
Start by heating 2 tablespoons of unsalted butter with 2 teaspoons of kosher salt in a large pan over medium-high heat. Add your thinly sliced baby bella and chanterelle mushrooms and let them cook until they are beautifully browned, releasing their natural umami goodness, about 7 to 10 minutes. This browning process is essential as it concentrates the mushrooms’ flavor and sets the foundation for our soup’s deep, earthy character.
Step 2: Cook the Potatoes
While the mushrooms are caramelizing, grab a heavy-bottomed pot and add 3 tablespoons of olive oil and 2 tablespoons of butter. Toss in the Yukon gold potatoes cut into quarter-inch pieces. Cook them uncovered on medium heat for about 10 minutes, stirring frequently to ensure even cooking and that slight golden sear that builds texture and flavor. These potatoes will help give the soup its signature creamy, velvety body.
Step 3: Sauté the Vegetables
Next, add the sweet onion, minced garlic, finely chopped celery, and shredded carrots to the pot with the potatoes. Add another 2 tablespoons of butter and 3 tablespoons of olive oil to help soften everything evenly. Sprinkle in 1 tablespoon of kosher salt, along with dried oregano and smoked paprika. Sauté this mix for 5 more minutes until the vegetables are tender and aromatic, letting those flavors meld beautifully with the mushrooms and potatoes.
Step 4: Build the Soup Base
Pour in 4 cups of chicken stock, then add your sautéed mushrooms, fresh thyme sprigs, and bay leaves. Give it all a good stir, tasting as you go to adjust seasoning if necessary. Bring the pot up to a boil before reducing the heat to low and simmering uncovered for 10 minutes. This simmer allows the flavors to mingle deeply, producing a rich and fragrant broth that’s the essence of our Creamy Mushroom Soup.
Step 5: Thicken and Finish with Cream
In a small bowl, whisk together the cornstarch with 2 tablespoons of heavy cream to create a smooth slurry. Pour this mixture into the remaining heavy cream and then stir everything into the hot soup pot. Cook for another 5 minutes on low heat, stirring gently as the soup thickens to a luscious consistency. Turn off the heat, remove the bay leaves and thyme stems, and get ready for the final touches.
How to Serve Creamy Mushroom Soup
Garnishes
Garnishing is where you can add a personal flourish that brings this Creamy Mushroom Soup alive on the table. Top each serving with a sprinkle of fresh dill or chopped parsley for a bright, herbal contrast that freshens up the rich soup. If you’re feeling indulgent, a drizzle of extra heavy cream or a handful of crispy fried onions adds an irresistible texture boost.
Side Dishes
This soup shines best when paired with freshly baked crusty bread—think rustic sourdough or a crunchy baguette—to soak up every last drop of its cozy creaminess. A simple mixed green salad with a tangy vinaigrette also balances the richness beautifully. For a heartier meal, consider serving alongside garlic butter toast or grilled cheese sandwiches for a nostalgic, satisfying combo.
Creative Ways to Present
To impress guests, serve the Creamy Mushroom Soup in individual mini pumpkins or hollowed-out bread bowls, adding an autumnal touch that feels festive and inviting. Swirl in a little truffle oil or sprinkle shaved parmesan over the top for an extra layer of decadence. These small details make the soup feel special and elevate the whole dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making your next bowl even more delicious. Just be sure to cool the soup to room temperature before refrigerating to keep it fresh and safe.
Freezing
This soup freezes beautifully, which is perfect if you want to batch prep or save some for another day. Pour the cooled soup into freezer-safe containers, leaving some headspace as it will expand when frozen. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your Creamy Mushroom Soup slowly on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating or sticking. If it gets too thick, add a splash of chicken stock or water to loosen it up. Reheating gently keeps that velvety mouthfeel intact, no matter when you enjoy it.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock for a rich vegetable broth. You can also consider adding a touch of soy sauce or miso paste to deepen the umami without relying on meat-based stock.
What mushrooms work best in this Creamy Mushroom Soup?
While baby bella and chanterelle mushrooms create a wonderful flavor duo here, you can use cremini, button, or even oyster mushrooms depending on what you have. Each variety brings its own unique taste and texture, so feel free to experiment.
Is it possible to make this soup dairy-free?
Yes, you can swap the butter for olive oil and use a coconut cream or cashew cream instead of heavy cream. This will slightly change the flavor but keep it just as creamy and satisfying.
How can I thicken the soup without cornstarch?
If you prefer not to use cornstarch, a good alternative is to mash some of the potatoes directly in the pot to help thicken the broth naturally. Alternatively, a roux made with flour and butter works well too.
Can this soup be served cold?
Although traditionally enjoyed warm, this Creamy Mushroom Soup can be chilled and served cold as a refreshing summer starter. Just make sure to balance the seasoning and perhaps add a squeeze of lemon for brightness.
Final Thoughts
This Creamy Mushroom Soup truly feels like a homemade treasure—simple to make yet sophisticated enough to star at any meal. Once you try it, you’ll find yourself reaching for this recipe whenever you need a little comfort with a fancy twist. Don’t hesitate—make a pot today and let this velvety mushroom masterpiece become your new favorite bowl of cozy bliss.
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Creamy Mushroom Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
This creamy mushroom soup combines the earthiness of baby bella and chanterelle mushrooms with tender Yukon gold potatoes, aromatic herbs, and a touch of smoked paprika. Finished with rich heavy cream, it offers a luxurious, comforting bowl perfect for any season.
Ingredients
Mushrooms
- 1 lb baby bella mushrooms, thinly sliced
- ½ lb chanterelle mushrooms, thinly sliced
Vegetables and Aromatics
- 5 Yukon gold potatoes, cubed into ¼ inch pieces
- 1 sweet onion, finely chopped
- 2 carrots, peeled and shredded
- 2 celery stalks, finely chopped
- 6 cloves garlic, minced
- 6 sprigs fresh thyme
- 2 bay leaves
Fats and Oils
- 8 tablespoons unsalted butter, divided
- 5 tablespoons olive oil, divided
Seasonings
- 2 tablespoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
Liquids
- 4 cups chicken stock
- 1 cup heavy cream
Thickening Agent
- 2 tablespoons cornstarch
Instructions
- Sauté Mushrooms: In a large pan over medium-high heat, heat 2 tablespoons of butter. Add the thinly sliced baby bella and chanterelle mushrooms along with 2 teaspoons of kosher salt. Cook, stirring occasionally, until the mushrooms are nicely browned, about 7 to 10 minutes. Set aside.
- Cook Potatoes: In a heavy-bottomed pot, heat 3 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the cubed Yukon gold potatoes and cook uncovered for about 10 minutes, stirring often to prevent sticking.
- Sauté Vegetables: Add the remaining 3 tablespoons olive oil and 2 tablespoons butter to the pot with potatoes. Add finely chopped onion, garlic, celery, and shredded carrots. Sauté for an additional 5 minutes until vegetables soften. Season with 1 tablespoon kosher salt, dried oregano, and smoked paprika, mixing well to combine.
- Add Stock and Herbs: Pour in the chicken stock, then add the sautéed mushrooms along with bay leaves and fresh thyme sprigs. Adjust salt to taste if needed. Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 10 minutes to meld flavors.
- Thicken Soup: In a small bowl, whisk together cornstarch and 2 tablespoons of heavy cream to create a smooth slurry. Stir the slurry into the remaining heavy cream, then add the combined cream mixture gradually to the soup pot while stirring. Continue cooking for about 5 minutes until the soup thickens slightly. Remove bay leaves and thyme stems.
- Serve: Ladle the creamy mushroom soup into bowls, garnish with fresh dill if desired, and serve alongside crusty bread for dipping.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Be sure to slice mushrooms thinly for faster cooking and better texture.
- If you prefer a smoother soup, blend part or all of the soup with an immersion blender before adding the cream.
- Adjust seasoning with salt and spices according to your taste preference.
- Fresh dill garnish adds a bright contrast to the creamy earthy flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: creamy mushroom soup, baby bella mushrooms, chanterelle mushrooms, creamy soup, mushroom recipes, comforting soup
