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  • The Best Mushroom Soup Recipe | Easy Mushroom Soup At Home

    Our homemade cream of mushroom soup is the best. It’s smooth and creamy, hearty and robust, rich and savoury, and loaded with fresh mushrooms with a delicious earthy flavour.

    This easy mushroom soup made from scratch is far healthier than canned soup, which is packed with artificial flavours, salt, and preservatives.

    And the best part is that our cream of mushroom soup is ready in less than an hour, so is perfect for weeknight dinners.
     


     

    This healthy mushroom soup recipe shows you how to make delicious restaurant-style cream of mushroom soup with easy-to-find ingredients you may already have in your kitchen.

    Among the basic mushroom soup ingredients required to make this soup, our recipe uses a great-quality homemade vegetable stock for a delicious vegetarian soup. Our veg stock works perfectly to produce a flavourful mushroom soup full of savoury, umami goodness.
     


     

    Homemade cream of mushroom soup is a wonderful and soul-satisfying treat on a cold winter day (though we enjoy it all year round). Have it with warm crusty garlic bread, bruschetta, dinner rolls, or garlic croutons.
     


     

    For a filling weeknight meal, pair this mushroom soup recipe with roast chicken and apple, cauliflower, and peanut salad, or even an easy-to-make delicious coleslaw.  Enjoy it with pasta, spaghetti, or roast potatoes, along with a mixed salad.
     

    Tips on how to make mushroom soup:

    Fresh, white button mushrooms are the variety used in this mushroom soup recipe. Rinse or wipe dry the mushrooms. Slice off the lower part of the stalk of each mushroom. Then chop them roughly, or even slice them.
     


     

    The secret to developing depth of flavour in this soup is the slow, long browning of the mushrooms to caramelize them well. This results in the complex, earthy taste that we all love.
     


     

    We like our mushroom soup smooth and creamy. If you prefer a chunkier texture, with pieces or slices of mushrooms, you can remove a handful of mushrooms before running the soup in the blender and then add the mushrooms back when simmering the cream of mushroom soup after blending.
     


     

    If the soup is too thick for you, you can thin it to the desired consistency by adding more vegetable stock. In this case, taste the soup before serving and adjust the seasonings as necessary.
     


     

    Our easy mushroom soup will last for about 2 days in the refrigerator, though we prefer having it fresh immediately upon preparation.

    A variation to this easy mushroom soup is to combine two or more mushroom varieties - you can use any combination of white button mushrooms, oyster, cremini (young portobello mushrooms), shiitake, chanterelle, and porcini mushrooms, or other wild mushrooms that you like.
     


     

    Learn how to make this easy and quick mushroom soup recipe at home with these step by step video and photo instructions.  Find a list of all ingredients and cooking method for the best mushroom soup recipe below.

    You may also like our:

    Macaroni and Cheese
    Easy Spanish Omelette
    Pasta Arrabbiata – Spicy Tomato Sauce Pasta
    Easy Potato Salad
    Borscht Soup
    Mushroom Pepper Fry

    Or see all our Soup Recipes right here!

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  • RECIPE

    INGREDIENTS

    1 tablespoon butter
    1 tablespoon olive oil
    1 bay leaf (tej patta)
    150 gram onions, (about 1½ medium onions), finely chopped
    2 garlic cloves, chopped
    2 celery stalks
    3 sprig thyme, fresh
    200 gram button mushrooms, chopped
    500 ml vegetable stock, about 2 cups (recipe link in method below)
    3/4 teaspoon black pepper powder
    1 teaspoon salt, or to taste
    240 ml milk, whole milk or full-cream milk (about 1 cup)
    1 pinch nutmeg powder (jaiphal)
    4 sprig rosemary, to garnish

    COOKING METHOD

    1. Add butter and olive oil to a saucepan over medium heat. Once the butter melts and stops foaming, add bay leaf, onion, and garlic. Sauté till translucent, 4 to 5 minutes. Toss in celery stalks and thyme and give it all a good stir.
       
    2. Slide in chopped mushrooms and sauté till nicely browned, 8 to 10 minutes. Pour in vegetable stock, add black pepper powder, salt, and milk; stir to combine, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. Take the saucepan off the heat and remove bay leaf and thyme sprigs. Allow the stock to cool, then transfer to a blender or food processor. Blend stock till smooth.
       
    3. Transfer back to the saucepan over medium heat. Toss in nutmeg powder (jaiphal) and check for seasoning. Simmer for 2 to 3 minutes. Remove from heat.
       
    4. Transfer to 4 serving, garnishing each with a sprig of rosemary. Serve hot.

      Cook’s Note: This soup will be absolutely delicious if made with our homemade vegetable stock. If that is not possible, then make it with store-bought vegetable stock or vegetarian stock cubes – it’ll still be yummy.

      Serves: 4
      Prep Time: 15 minutes
      Cook Time: 37 minutes
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