Description

Craving a bowl of rich, velvety mushroom soup? This classic dish delivers deep umami flavor and cozy comfort in every spoonful. Whether you’re cooking for yourself or guests, mastering this recipe adds a refined touch to your kitchen skills.

Ingredients

Scale

Cremini, white button, shiitake, and porcini mushrooms (mixed, sliced evenly)
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons butter or olive oil
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy cream or dairy-free alternative (oat, cashew milk, or coconut milk)
1 teaspoon dried thyme or fresh sprigs
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional)
1 teaspoon miso paste (optional, for umami boost)
Parmesan rind or grated Parmesan (optional)
Fresh parsley or chives for garnish
Crusty bread for serving

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Instructions

Clean and slice mushrooms evenly; dice onion and mince garlic.
Heat butter and/or olive oil in a heavy-bottomed pot over medium heat.
Add onions and cook until translucent, about 5 minutes.
Stir in garlic and toast briefly to release aroma.
Add mushrooms and cook, stirring occasionally, until they release liquid and brown.
Sprinkle flour evenly over mushrooms and stir briskly to form a roux; cook 2 minutes to remove raw flour taste.
Gradually add broth in three additions, whisking constantly to avoid lumps.
Bring to gentle simmer; cook 5 minutes to thicken and develop flavor.
Reduce heat to low; stir in cream, thyme, salt, and pepper.
Add lemon juice and miso paste if using; warm gently without boiling.
Remove from heat and cool slightly before blending with immersion blender to desired smoothness.
Garnish with fresh parsley or chives; serve hot with crusty bread.

Notes

For best results, brown mushrooms well to deepen flavor and use a roux to avoid lumps. Adjust creaminess with dairy or dairy-free options. Store leftovers in airtight containers refrigerated up to 3 days or freeze without cream for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 600mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg