Fall is here, it’s getting chilly outside, and the leaves are just about done turning. It’s the perfect time for making homemade soup, and this creamy mushroom soup fits the bill perfectly! You can make it super creamy and smooth or leave it a bit chunky. Whatever you decide, it’s going to be fabulous!
The day I was testing this recipe, the perfect song came on. It was “We’re Going to be Friends” by the White Stripes. You know the one. “Fall is here, hear the yell. Back to school, ring the bell“. I thought, this song reminds me of fall and going back to school as a child. It was a magical moment for my creamy soup project. It’s always fun to have an inspirational playlist going while you’re creating in the kitchen.
Shrooms are magical! I know what you’re thinking. No. I don’t mean magic mushrooms – just your good old-fashioned edible mushrooms. Here in Oregon, they are revered and in abundance – especially in the fall. The local farmer’s markets are brimming with delicious, beautiful, and hard-to-find, fungi varietals like Chanterelles, King Trumpets, Lion’s Mane, Chicken-of-the Woods, Lobster, and Morels.
Key Ingredients for Creamy Mushroom Soup
- Butter/Oil: I like a combo of butter and olive oil. It’s silky, creamy, and an excellent vehicle for marrying ingredients together and building flavor. No butter? No problem. Using olive oil will be equally as delicious!
- Mushrooms: Lots of of them! You’re going to need a pound to be exact. I typically use half crimini mushrooms and then fill in the rest with a blend of wild mushrooms (whatever I can find) which tend to be expensive but a bit more fun and flavorful.
- Aromatics and veggies: Yes. You will need these for sure. I use a combination of leeks, onions, celery, Italian parsley, and thyme.
- Broth: This soup is so versatile you can use mushroom, chicken, or vegetable broth. If you have homemade broth or stock, even better. Don’t worry. Store-bought broth works great too!
- Gluten-free flour: I love to use Bob’s Red Mill 1 to 1 baking flour. It’s the best and tastes the closest to regular all-purpose flour.
- Cream: Whipping cream is my favorite for its sheer decadence and ultimate creaminess! This soup is so accomodating and works well with many creamy, milky-style products. Try your favorite or any combo. Use anything from half and half to unsweetened coconut cream that, by the way, works fabulously for a creamy vegan version.
The hand-poured soy wax candle burns beautifully, smells amazing, and conjures up scents of fall! It’s from the Folklore Collection at The Merry Wick!
Creamy Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 Servings 1x
- Category: Soups
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Description
This creamy mushroom soup is delicious, versatile, and will warm your soul!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 large celery stalks, halved lengthwise and sliced
- 1 large leek, halved lengthwise and sliced
- 16 oz. mushrooms, sliced (I use 8 oz. crimini mushrooms and the rest are a blend of wild mushrooms)
- 1.5 teaspoons fresh thyme, chopped
- 1 tablespoon Italian parsley, chopped
- kosher salt and black pepper
- 1/8 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 4 cups mushroom broth, chicken broth, or vegetable broth
- 1/2 cup whipping cream
- Small squeeze of fresh lemon juice (optional)
Instructions
- In a Dutch oven or large heavy-bottomed pot, add butter and olive oil. When the butter melts and olive oil is shimmering and heated, stir in the onions, celery, and leeks. Sweat for 5 minutes. Stir occasionally.
- Gently stir in the mushrooms, thyme, and parsley and cook for 5 minutes.
- Sprinkle the gluten-free flour over the mixture and gently stir to incorporate it into the mushroom mixture.
- Stir in the broth, bring to a boil, then down to a simmer and cook for 10 minutes. Stir occasionally to make to that nothing sticks to the bottom of the pot.
- Stir in whipping cream until incorporated. Taste and adjust the seasonings, if needed. If you prefer your soup on the chunky side, you’re done and can serve it up at this point.
- For a smoother soup, ladle a portion (typically a quarter to half the soup) up to the whole thing (if you prefer more of a puréed soup) into a blender. Make sure to remove the pour-hole insert in the lid and cover the hole with a clean kitchen towel before blending, or you may have a hot explosion on your hands. Blend until smooth.
- Taste and add a small squeeze of fresh lemon juice to brighten the flavors (optional). Pulse the blender a couple of times to incorporate.
- Garnish with fresh thyme, parsley, and diced sautéed mushrooms (if desired).
Notes
- Make it vegan by swapping out the butter for all olive oil, using mushroom or vegetable broth, and swapping the whipping cream for unsweetened coconut cream. It’s delish!
- Slice mushrooms thicker or quartered if you like your soup chunky.
- For an intense boost of mushroom flavor, add some dried wild mushrooms! They’re easy to prepare. To reconstitute the shrooms, place them in a bowl and pour boiling water to cover them. Cover the bowl and steep for 30 minutes. Drain the mushrooms in a colander over a bowl to reserve the liquid (sometimes referred to as mushroom liquor), and chop them up. Make sure to use some or all the mushroom liquor as part of your broth. It’s loaded with flavor!
Keywords: creamy mushroom soup, mushroom soup, wild mushroom soup
