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Easy creamy mushroom soup in a rustic bowl

Easy Creamy Mushroom Soup

This Easy Creamy Mushroom Soup is hearty, comforting, and full of earthy mushroom flavor. Perfect with crusty bread for a cozy lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, European-Inspired
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1 large onion chopped (about 2 cups)
  • 4 cloves garlic minced
  • 24 oz mushrooms cleaned & sliced ½ inch thick
  • salt & black pepper to taste
  • 1-2 pinches cayenne pepper optional
  • 0.25 cup flour
  • 4.25 cups low-sodium vegetable broth (or chicken broth)
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp fresh thyme

Equipment

  • Large pot
  • Wooden Spoon
  • Mini food processor or blender
  • Ladle
  • Knife and cutting board

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  2. Add mushrooms, season with salt, pepper, and cayenne (if using). Cook for about 10 minutes, stirring occasionally, until they release moisture and start to brown.
  3. Sprinkle flour over the mushrooms and stir well to coat. Slowly pour in the broth while stirring to avoid lumps.
  4. Stir in soy sauce and thyme. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes, stirring occasionally.
  5. Transfer about 2 cups of the soup to a mini food processor or blender. Blend until smooth and return it to the pot. Stir to combine.
  6. Ladle into bowls, garnish with fresh thyme or cracked pepper, and enjoy warm with bread.

Notes

For extra richness, stir in ½ cup of cream at the end. This soup stores well in the fridge for up to 3 days or can be frozen for later.