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A classic recipe of Easy Creamy Mushroom Soup is always so comforting and delicious. This soup is SO easy and nothing beats a bowl of creamy homemade soup. It’s made using stable ingredients and is ready to serve in under 30 minutes. It’s full of thinly sliced tender mushroom pieces and has plenty of garlic flavor. One of my favorite combinations out there! I hope you enjoy.
How To Make This Easy Creamy Mushroom Soup?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make this Easy Creamy Mushroom Soup you start by melting butter in a large stockpot or Dutch oven over medium high heat.
You add the mushrooms and cook until soft and slightly brown.
You add the garlic and cook until fragrant. Then you stir in the flour until mushrooms are coated.
You stir in the chicken broth and bring to a boil. Then you stir in the heavy cream and let the soup simmer for 10-15 minutes.
Season with salt and pepper and serve with fresh parsley!
How To Store This Easy Creamy Mushroom Soup?
Store any leftovers of the soup in an airtight container in the refrigerator for up to 3-4 days.
Recipe Notes:
Mushrooms – You can use any type of mushrooms you want in this recipe. If using small mushrooms you can just slice them whole. If using larger mushrooms I suggest slicing them in half first and then slicing into bite size pieces.
Chicken broth – Instead of chicken broth you can use vegetable broth or water + 2 chicken or vegetable bouillon.
Heavy cream – Instead of heavy cream you can use milk, coconut milk, coconut cream or any type of non dairy cream.
Variations:
Mushroom soup with thyme – Thyme goes perfect with mushrooms and it’s delicious to add in fresh thyme leaves or 1 tsp of dried thyme.
Creamy chicken mushroom soup – If you want more filling to your soup you can add in cooked chicken pieces.
Other Recipes You Might Like:
Skillet Ham and Mushroom Bread Casserole
Double Mushroom Ravioli In Parmesan Sauce
I hope you enjoy this easy creamy mushroom soup recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe:
Le Creuset Signature Round Dutch Oven
Products I Recommend:
PrintEasy Creamy Mushroom Soup
This delicious and Easy Creamy Mushroom Soup is SO comforting and is ready to serve in under 30 minutes. With tender pieces of mushrooms with a hint of garlic, a classic soup that never goes wrong.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
3 tbsp salted butter
500 gr / 1 pound mushrooms of choice, thinly sliced
2 cloves garlic, minced
68 gr / ½ cup all purpose flour
960 gr / 4 cups chicken broth (or vegetable)
240 gr / 1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Melt butter in a large stockpot or Dutch oven over medium high heat.
Add mushrooms and cook until soft and starting to brown. Stirring occasionally. About 5 minutes.
Add garlic and cook until fragrant. About 1 minute.
Stir in the flour until the mushrooms are coated. Cook 1-2 minutes.
Stir in the chicken broth and bring to a boil and stir constantly for 1-2 minutes until the soup has slightly thickened.
Stir in the heavy cream and reduce heat to medium low. Let the soup simmer for about 10-15 minutes.
Season with salt and pepper.
Serve immediately with fresh parsley.
4 comments
I have made this recipe numerous times. So, very delicious!! My husband loves mushroom soup and this recipe did not disappoint. Thank you for sharing your recipe!!
Made this soup recipe and my husband loved it! Thank you for a delicious and easy recipe. Will be making this soup recipe a lot during these cold winter months.
I added a teaspoon of dried thyme. This is a delicious and super easy recipe. It will be my go to mushroom soup recipe. It could be used as a sauce for fresh pasta too!
Thank you so much Cindy!