This Cream of Mushroom Soup is a silky, pureed blend of fresh mushrooms, rehydrated porcini, and cream. Ready in under 45 minutes, it’s perfect for a quick weeknight dinner or as an elegant appetiser. Earthy mushroom flavours are elevated with white wine and fresh herbs, making each spoonful rich and comforting.
Ingredients for Cream of Mushroom Soup
- Dried Porcini Mushrooms: Adds a deep, earthy flavour that intensifies the overall taste of the soup. Be sure to reserve the soaking liquid for an extra boost of umami.
- Fresh Mushrooms: A combination of brown and shiitake mushrooms creates a deep, hearty texture and complex flavour profile. Brown mushrooms are my go-to for their rich, nutty taste, which is more robust than that of white mushrooms.
- Onions & Garlic: Aromatics that build the flavour base of the soup.
- Butter & Olive Oil: The combination adds richness and a buttery smooth finish.
- Flour: Used to thicken the soup, giving it a creamy consistency without adding heaviness.
- White Wine: Deglazes the pan, lifts the mushroom flavours, and balances the creamy texture. Substitute with more broth for an alcohol-free option.
- Chicken or Vegetable Broth: Forms the base of the soup. Use homemade or high-quality store-bought broth for the best flavour. Choose vegetable broth to keep it vegetarian.
- Cream: Provides a luxurious, silky texture. Can be substituted with a non-dairy alternative.
- Lemon Juice: Adds a hint of acidity to brighten the flavours, balancing the cream’s richness and the mushrooms’ earthy notes.
Simple Steps for the Perfect Cream of Mushroom Soup
A warm bowl of creamy mushroom soup, is always a good idea—whether as a starter or a quick snack. This cream of mushroom soup recipe is a favourite because it’s quick, easy, and incredibly delicious. Plus, it’s perfect for prepping ahead! Here’s how simple it is:
- Prep the Mushrooms: Soak dried porcini mushrooms in hot water until softened. Sauté onions and garlic in butter and olive oil, then add in all the fresh mushrooms along with the chopped rehydrated porcini.
- Simmer and Blend: Deglaze with white wine and sprinkle with flour. Stir in broth and the reserved porcini liquid, then simmer until all the flavours meld. Blend the soup with an immersion blender until smooth and creamy. Tip: For an even creamier consistency, use a high-speed blender to puree until ultra-smooth.
- Finish and Serve: Stir in the cream and lemon juice, and simmer gently for a few more minutes. Serve with a garnish of fried mushrooms and fresh parsley.
Check the exact ingredient quantities and detailed instructions below in the printable recipe card!
5 Reasons You’ll Love This Easy Creamy Mushroom Soup
- Simple Ingredients: Made with just a few pantry staples and fresh mushrooms—no complicated ingredients required.
- Deep Mushroom Flavour: The mix of dried porcini and fresh mushrooms creates an earthy, robust flavour profile.
- Quick and Easy: Ready in under 45 minutes with just a handful of simple ingredients, making it perfect for busy weeknights or casual entertaining.
- Customisable: Make it vegan with non-dairy cream and vegetable broth, or simplify by using only cremini mushrooms.
- Great for Meal Prep: Tastes even better the next day, freezes well, and can be enjoyed as a starter or with some bread as a light meal.
If you love this Creamy Mushroom Soup, be sure to check out some of my other comforting pureed soups! Try my velvety Pumpkin Soup with Curry and Coconut Milk or delicate Carrot Soup with Fennel. For something heartier, my Mushroom and Wild Rice Soup is a must-try.
Cream of Mushroom Soup FAQ
What’s the best way to puree mushroom soup?
An immersion blender is ideal for a quick and easy puree, but for the creamiest finish, use a high-speed blender. Work in batches, filling the blender no more than halfway. Remove or loosen the center cap on the lid to let steam escape, then cover with a folded dishcloth and hold it down while blending. Repeat with the remaining soup until smooth and velvety.
Stored in an airtight container, Creamy Mushroom Soup, will stay fresh in the refrigerator for 3-4 days. To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally, and avoid boiling to preserve its creamy texture.
Yes, but it’s best to freeze it without the cream. Freeze the soup base, and add the cream when reheating to prevent curdling or texture changes. Thaw the frozen soup overnight in the refrigerator, then heat and whisk in the cream just before serving.
Cream of Mushroom Soup
Ingredients
- 15 g dried porcini mushrooms
- 3 tablespoons butter (45 g)
- 1 tablespoon olive oil
- 3 small yellow onions, diced (approx. 300 g)
- 3 cloves garlic, minced
- 600 g fresh brown mushrooms, sliced
- 150 g shiitake mushrooms, trimmed and sliced
- 1 teaspoon fresh thyme leaves
- ½ cup dry white wine (125 ml)
- 4 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option, 1 litre)
- Sea salt and freshly ground black pepper, to taste
- 1 cup cream (or non-dairy cream alternative, 250 ml)
- 1 tablespoon freshly squeezed lemon juice
- Chopped parsley, for garnish
- Fried mushrooms, for garnish (optional)
Method
-
Rehydrate the Porcini Mushrooms: Place the dried porcini mushrooms in a bowl, cover with 1 cup (250 ml) of hot water, and soak for 15-20 minutes until softened. Remove, finely chop, and reserve the soaking liquid, leaving any sediment behind.
-
Sauté the Onions and Garlic: In a large pot, heat the butter and olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
-
Cook the Mushrooms: Add the fresh mushrooms, chopped rehydrated porcini mushrooms, and thyme to the pot. Cook for 7-8 minutes, or until the mushrooms release their liquid and become tender.
-
Deglaze with Wine: Pour in the white wine and cook for 2-3 minutes, stirring occasionally, until the wine reduces slightly.
-
Add the Flour: Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1-2 minutes.
-
Incorporate Broth and Porcini Liquid: Gradually pour in the chicken broth along with the reserved porcini soaking liquid, stirring continuously to avoid lumps. Bring the soup to a boil, then reduce the heat to low. Season with salt and black pepper to taste.
-
Simmer: Cover and simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and flavours meld.
-
Blend and Add Cream: Use an immersion blender to puree the soup until smooth and creamy. Stir in the cream and lemon juice. Let the soup simmer for a few more minutes (do not boil) to warm through. Taste and adjust seasoning as needed.
-
Serve: Ladle the soup into bowls, garnish with fried mushrooms (optional) and chopped parsley, and serve warm. Enjoy!
Rezept Video
Notes
Store and Reheat: Store the cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to maintain its creamy texture (otherwise the cream may curdle).
Freeze Without Cream: Freeze the soup base without cream. When reheating, stir in the cream to prevent curdling or texture changes.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Cream of Mushroom Soup recipe?
Did you try this Cream of Mushroom Soup recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Cream of Mushroom Soup recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.
