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Feel like having a big bowl of creamy soup for dinner? You should try our simple homemade mushroom soup. It’s full of meaty, earthy mushrooms that haven’t been pureed so the texture is chunky. Garnish it with homemade croutons and fresh thyme leaves to make the soup look and taste extra special.
What mushrooms make the best mushroom soup?
You can use fresh, dried, or a combination of the two. It really is up to you and what is available in your area. Most chefs agree that combining at least two different kinds of mushrooms will give the soup a deeper flavor profile. Some mushrooms that are commonly used in the U.S. for mushroom soup are:
- Cremini or Porcini
- Baby bella or portabello
- White button
What goes with mushroom soup?
- Cold cucumber salad or a warm spinach salad
- Toasted baguette slices or crusty olive bread
Can mushroom soup be made ahead?
Yes, it most definitely can. It tastes wonderful the next day, so if you need to make it the night before, go ahead. If you decide to make the croutons for the garnish, they taste best if eaten the same day.
What herbs can I use for homemade mushroom soup?
- Fresh thyme
- Fresh parsley
- Salt and pepper
How can I garnish mushroom soup?
- Swirl of cream or olive oil
- Green onion or minced chives
- Lemon slice
- Fresh dill
- Sautéed mushrooms
- Grated Parmesan cheese
Can I freeze this simple homemade mushroom soup?
Yes, but only if you take out what you want to freeze before you add the cream. This is easy enough to do; it just requires a little planning. I like to use the Pyrex glass storage containers for freezing soups like this. Remember to let the soup cool completely in the container before putting the lid on and placing it in the freezer. It should keep well in the freezer for up to two months. When you are ready to thaw it out, reheat it in a pot. Once up to temperature, pour in the cream and stir it in.
What can I do with leftover mushroom soup?
If you mushroom soup is thick enough, serve it over top of:
- Mashed potatoes
- Chicken breasts
- Homemade biscuits
- Brown rice
How to Make Simple Mushroom Soup
Gather all the ingredients. Slice half of the mushrooms and dice the other half. Chop up the onion and mince the garlic, and squeeze some lemon juice and take the thyme leaves off the stems.
Melt the butter in a large Dutch oven over medium high heat. Add all the mushrooms and cook for roughly 4 minutes.
Add the chopped yellow onion and cook for 10 minutes, stirring occasionally. Add the minced garlic and cook until fragrant.
Sprinkle on the flour and spices (salt, pepper, thyme and cayenne) and cook the roux for a couple of minutes. Use the white wine and a wooden turner to deglaze the bottom of the Dutch oven.
Pour in the 5 cups of reduced sodium chicken stock.
Add two bay leaves. Cover and bring to a boil. Lower the temperature to medium low, then uncover the Dutch oven and let the soup simmer for 25 minutes.
While the soup is simmering on top of the stove, make the croutons. Cube up the French bread–feel free to leave the crusts on. Grate the Parmesan cheese, and measure the olive oil and paprika. Preheat the oven to 350 F.
Put the 3 cups of bread cubes in a large bowl. Pour the olive oil over top and gently mix it together with your hands.
Spread the croutons out on a baking tray. Sprinkle on the grated Parmesan cheese and the paprika.
Bake for 15 minutes at 350 F, then flip them over with a metal flipper. Put the tray back in the oven for another 15 minutes or until the croutons are a nice golden brown color. The croutons will be used as a garnish for the mushroom soup.
Once the soup is done simmering, take it off the heat, remove the bay leaves, and pour in the heavy cream.
Add the freshly squeezed lemon juice and the freshly chopped parsley.
Garnish the mushroom soup with homemade croutons, grated Parmesan cheese, fresh thyme leaves, and (optionally) sautéed sliced mushrooms.
Pro Tips for Making Homemade Mushroom Soup
- Don’t want your soup chunky? Blend half or all the soup with an immersion blender, or wait for it to cool a bit and use a regular blender.
- Brown the mushrooms first to give the soup more flavor.
- Flour thickens the soup and gives it a creamier consistency.
- Don’t wash or rinse your mushrooms. Rinsing make them absorb water; simply brush or wipe them clean with paper towel instead.
- Want to make your own mushroom stock? Place chopped mushroom stems in chicken broth. Simmer for one hour, then strain.
- Don’t want dairy? Use coconut milk instead of cream and replace the butter with olive oil to make the soup dairy free.
- Want it more hearty? Add one pound of peeled and diced potatoes and cook for 45 minutes.
- Want a short cut? Tie the thyme sprigs into a bundle with kitchen twine and remove them with tongs before adding the cream.
- Want to freeze the soup? Omit the cream, as it doesn’t freeze well. Add the cream once the soup has defrosted.
Our Go-To Kitchen Tools for Mushroom Soup
- Emeril Lagasse Dutch Oven: this heavy-bottomed pot has served as well for over a decade.
- Cuisinart 15-Piece Knife Set: we’ve used and loved this versatile knife set for years.
- 4-Cup Measuring Cup: this big glass cup is our favorite tool for measuring liquids.
- Pyrex Glass Storage Containers: these containers are perfect for freezing leftover soup.
Want a bowl of warm comfort? Check out these other great soup recipes.
- Creamy Roasted Cauliflower Soup: this healthy vegetarian soup tastes great with homemade bread.
- The Best Creamy Wild Rice Soup: this blend rice and mushrooms makes a perfect autumn dinner.
- Sweet Corn Chowder: this thick, creamy chowder is full of sweet summer corn.
The pleasure of a 5-star review of this simple homemade mushroom soup would be greatly appreciated.Print
Craving a bowl of simple homemade mushroom soup? This easy recipe is a classic comfort food you can serve your family on meatless Monday. It’s best made with cream, but it’s super flexible if you need it to be dairy free. Packed with two kinds of mushrooms, onions, garlic, thyme and lemon, it will soon be a main dish favorite in your home.
For the Soup
- 4 tablespoons salted butter
- 1 pound baby portobello mushrooms, sliced and chopped
- 1 pound white button mushrooms, sliced and chopped
- 2 cups yellow onion, chopped
- 1 1/2 teaspoons garlic, minced
- 2 teaspoons fresh thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon white pepper
- pinch cayenne pepper
- 1/4 cup all-purpose flour
- 1/3 cup white wine
- 5 cups low sodium chicken broth
- 2 bay leaves
- 1 cup heavy whipping cream
- 2 teaspoon freshly squeezed lemon juice
- 2 teaspoons fresh parsley, chopped
For the Croutons
- 3 cups french bread, cubed
- olive oil
- parmesan cheese, freshly grated
- sprinkle of paprika
For the Garnish
- 1/3 cup parmesan cheese, freshly grated
- 1 teaspoon fresh thyme
- 1/2 cup sautéed mushrooms (optional)
Making the Soup
- Melt the butter in a Dutch oven over medium high heat. Add the chopped mushrooms and cook for 4 minutes, stirring occasionally.
- Add the chopped onion to the mushrooms and cook for 10 minutes, stirring occasionally to prevent sticking. Dump in the garlic and sauté for 30 seconds to 1 minute, or until fragrant.
- Sprinkle in the flour, salt, pepper, fresh thyme, and a pinch of cayenne. Stir constantly for 2 minutes to cook the flour for the roux.
- Deglaze the Dutch oven by pouring in the white wine and scraping the bottom of the pan to release the little browned bits; this will provide additional flavor.
- Pour in the chicken stock and add the bay leaves. Cover and bring to a boil. When it just begins to boil, reduce the heat to medium low, uncover the pot, and let the soup simmer for 25 minutes.
- Remove from the heat and take out the bay leaves. Add the heavy cream, lemon juice, and parsley and stir until well combined.
Making the Croutons & Serving
- Preheat the oven to 350 F. Toss the cubed bread with enough olive oil to coat.
- Spread the bread cubes on a baking tray and sprinkle the grated Parmesan and paprika on top.
- Bake for 10-15 minutes, or until golden brown.
- Ladle the warm mushroom soup into individual bowls and garnish with homemade croutons and a sprinkle of Parmesan cheese and chopped parsley.
- The pleasure of a 5-star review for this simple homemade mushroom soup would be greatly appreciated.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: simple mushroom soup recipe, homemade mushroom soup