This mushroom soup recipe is so quick and delicious that anyone can make it. It’s simple, creamy, and is made with minimal ingredients… but more importantly it is extremely comforting when you need something yummy and easy.
This mushroom soup recipe is the first soup I made from scratch when I was put on stress-leave from my job. I had finally pulled myself out of bed after days of bed-rotting and watching an ungodly amount of Netflix and Amazon Prime. I’d been surviving on Instant Noodles and microwavable dinners (the meals of champions I’m sure) when I had this uncontrollable craving for a creamy and hearty soup.
I realized I had all the ingredients I needed for my homemade Mushroom Soup recipe, and off I went. That is how this entire platform was born. From this one soup recipe. Imagine that.
Make this Mushroom Soup when…
- you feel overwhelmed and just need something safe
- it’s cold and gray outside
- you want something creamy and comforting that doesn’t require ordering delivery or another trip to the store
- you need to eat soon and don’t have the energy or mental capacity for complicated
- you want something that tastes like childhood, but feels elevated enough for adults.
Ingredients needed…
Here is what you’ll need to make this mushroom soup recipe:
- butter – for cooking the onions and mushrooms.
- onion and garlic – they add a great depth of flavor
- mushrooms – you can use any kind of mushrooms you want here. I just used white button mushrooms because it’s what I hand on hand, but other mushrooms like cremini or blank work well too.
- chicken stock or broth – either works. You can also use vegetable broth to keep it vegetarian.
- heavy cream – adds extra richness
- thyme – gives it a wonderful earthy flavor
- cayenne – gives it a little something special
- salt and pepper to taste
Equipment I swear by…
- Large heavy-bottomed pot or Dutch oven
- Immersion blender
- Wooden spoon
- Ladle
My tips and tricks to make this Mushroom Soup recipe…
For the perfect texture:
This is all about preference here, but when I make this recipe and I blend the soup, I don’t want it completely smooth and silky. I feel like having some soft mushroom pieces left behind makes it feel more hearty and comforting instead of pureed baby food. But if you want silky and super smooth just blend for longer.
If you want it thicker:
It’s already pretty thick depending on how much you blend it, but if you let it simmer for a bit more extra time before adding the cream it will naturally reduce and thicken even more.
If you want it lighter:
Reduce the amount of cream you add, and add more stock instead.
While the mushroom soup simmers…
- light your favorite candle
- lean against the counter and practice taking a few deep breaths
- let the pot simmer and let yourself be still for a moment
How to make it…
- Dice your mushrooms and onions if not already diced.
- In a large pot over medium heat, melt the butter.
- Add in diced onion and cook for 3-4 minutes until onion is soft and translucent.
- Stir in the garlic and let cook for 30 seconds until fragrant.
- Add mushrooms, thyme, cayenne, and salt and pepper. Cook for 10 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.
- Add chicken stock and bring to a gentle simmer for about 10-20 minutes.
- Use an immersion blended to blend most of the soup, until it reaches your desired consistency.
- Stir in heavy cream. Let simmer for another 2-3 minutes.
- Season with salt and pepper to taste and ladle into bowls.
Are you struggling right now…
- Buy pre-sliced mushrooms to cut down on prep time
- Use jarred minced garlic
- Dice the onion bigger… it doesn’t have to be perfect
- Skip blending entirely if you don’t have the energy. It will still taste good.
- Make a double batch so you have food to eat for the next few days.
Thank your for stopping by Comfort In a Bowl. If you create this dish or any other from our site, we would greatly appreciate you taking the time to share, comment and rate the recipe! Take care of yourself.
Easy Mushroom Soup
Equipment
- Dutch Oven
- Spoon
- Ladle
- Immersion blender
Ingredients
- 2 tbsp butter
- 1 onion diced
- 3 cloves garlic (about 1 tbsp)
- 1 lb mushrooms sliced
- 2 tsp thyme
- 4 cups chicken stock or broth
- 1 cup heavy cream
- 1 tsp cayenne
- salt and pepper to taste
Instructions
- Dice onions and mushrooms if you haven't already
- Melt butter over medium heat. Add the onion and cook for 5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- Add mushrooms, cayenne, thyme, salt and pepper. Cook for 10 minutes.
- Add stock or broth. Bring to a boil then lower heat and let simmer for 10-20 minutes until thickened.
- Using an immersion blender, blend until it gets to your desired consistency.
- Stir in cream. Simmer for 2-3 more minutes. Season again to taste, and serve.
Notes
What to serve with Easy Mushroom Soup
My burnout situation…
These last few weeks have felt unbearably heavy. The people that know me know that I have always loved animals. Every birthday, every holiday, every story or journal entry I wrote, when I was growing up, was used to ask for a dog (my parents finally caved and gave us one, only to take it away days later when they realized how much work a Samoyed puppy would be… but lets not unpack that trauma today). So once I got my own house the first thing I did was get a dog. Actually, I didn’t even wait until I was in a house… while I was in school renting an apartment my husband (boyfriend at the time) convinced our ridiculously young and irresponsible landlord to let us have a little one. She is sixteen years old now. We have… had… three dogs.
But my big eleven-year-old boy suddenly passed away about a week ago, and even though he was considered an old man in large dog years, we still didn’t see it coming at all, and it’s been devastating, especially because I’ve been home all day everyday for the last little while and have been leaning on my dogs so much through my burnout and healing process.
I am grateful though that I have been home during this time. I got to spend a lot of time with him before he passed, and I can’t imagine trying to work through this grieving process right now. Although I find it extremely hard to even be home without him… walking past his empty dog bed, seeing his favorite spots to lay empty… I can’t even imagine being at work.
I find some small amount of comfort in the fact that he was a rescue dog that was living in a cave and we gave him the greatest, laziest boy life possible. I was lucky to have him, I just wish he didn’t have to leave so soon…
Conclusion
I just wanted to remind you that if this is the only thing you manage to eat today, that it is still nourishment.
It is still something.
It’s still enough.
And so are you.
-Caitlin
