Name: Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 500 g mushrooms, sliced; 2 tablespoons olive oil or butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme or parsley, chopped; 2 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1 cup milk or cream

I make this Mushroom Soup when I want something warm, comforting, and deeply savory. It’s rich with earthy mushroom flavor and has a smooth, cozy texture that makes it perfect for quiet evenings or as a simple starter for a larger meal.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward and full of depth. I like how mushrooms create a naturally rich flavor without needing many ingredients. I also enjoy that I can keep it creamy or slightly chunky depending on my mood, which makes it feel flexible and reliable. Mushroom Soup

Ingredients

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

mushrooms, sliced
olive oil or butter
onion, finely chopped
garlic, minced
salt
black pepper
thyme or parsley
flour
vegetable or chicken broth
milk or cream

Directions

I start by heating olive oil or butter in a large pot over medium heat. I add the onion and cook it until soft, then stir in the garlic and cook briefly until fragrant. I add the mushrooms and let them cook until they release their moisture and begin to brown.

I sprinkle in the flour and stir well, letting it cook for a minute. I slowly pour in the broth while stirring to prevent lumps. I let the soup simmer until slightly thickened, then add the milk or cream. I season with salt, pepper, and herbs and let everything simmer gently. I blend part or all of the soup depending on how smooth I want it before serving.

Servings and timing

This soup serves about 4 people. I usually spend around 10 minutes prepping and about 30 minutes cooking. I like that it comes together in roughly 40 minutes and feels comforting without much effort.

Variations

I sometimes add a splash of white wine before the broth for extra depth. When I want a heartier soup, I add diced potatoes or cooked rice. I’ve also made this dairy free by using plant-based milk and olive oil instead of butter. Mushroom Soup

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. I also freeze it for up to 3 months. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally.

FAQs

What mushrooms work best for mushroom soup?

I usually use cremini or button mushrooms, but I also enjoy adding shiitake or portobello for deeper flavor.

Can I make this soup vegan?

I make it vegan by using vegetable broth and plant-based milk or cream.

How do I thicken mushroom soup?

I rely on flour and blending part of the soup, but I can also simmer it longer to thicken naturally.

Can I leave the soup chunky?

I often leave it partially chunky by blending only half of the soup.

Is mushroom soup good for meal prep?

I think it’s great for meal prep because the flavors deepen after a day.

Conclusion

I keep this Mushroom Soup recipe in my regular rotation because it’s comforting, simple, and full of flavor. I like how it turns humble mushrooms into a warm, satisfying bowl that feels nourishing and dependable every time I make it.