One pot Mushroom Soup Recipe is something you can prepare hands-off! Easy to make, full-flavored, comforting – what other expectation could you have from a soup?
Just throw a few vegetables in a pot and come out with earthly flavored creamy soup. This creamy mushroom soup is quick and easy to make at home from scratch. You are a few minutes away from satisfying a bowl of warm “goodness”! It only requires easy-to-find ingredients that you probably always have in your pantry.
When it comes to mushrooms, my imagination has no boundaries as I like mushrooms in many recipes. Either fried, baked, stuffed or in a soup, mushrooms have a delicate fragrance that is simply amazing. I know many of my friends don’t like mushrooms, but a bowl of warm creamy mushroom soup served with sour cream, and freshly toasted bread is something I love to serve in the fall.
Actually, this soup is always on my list when it comes to feeding a crowd quickly with lunch. Once you try a bowl of warm homemade creamy mushroom soup, especially if it’s ready in minutes, you will never return to the canned one. This recipe can quickly be cooked either in Instant Pot or a Slow cooker.
Today I have used a combination of white button mushrooms, brown button mushrooms, and oyster mushrooms. If you crave a deeper earthy flavor, then make sure you use dried mushrooms, such as shiitake, morel, trumpet, or porcini. These mushrooms taste amazing, and their taste can’t be beaten.
What kind of mushroom to use for Mushroom Soup?
A mushroom soup can be made of different mushrooms. As I told you, if you crave more aromatic and flavorful soup, then use dried mushrooms that you can find in most grocery stores. Undoubtedly tastiest soup you will get if you use fresh wild edible mushrooms, but these are not so easy to find. They are simply amazing, with an unbelievable aroma and texture.
But for any complex recipe, you come across – as hard-to-find ingredients – be sure that there are easier shortcuts. You just have to look for them. If you can’t find either dried or fresh wild edible mushrooms, then feel free to use white button mushrooms that are accessible and can be found on the shelves in every grocery store.
How to make Creamy Mushroom Soup?
Nothing warms our hearts and feelings like a warm mushroom soup full of an intense mushroom aroma on a dull autumn day. Enjoy a creamy, rustic, and comfortable plate of soup all year round.
This creamy mushroom soup is ready in minutes. All you need is just a few staple ingredients, mushrooms ( if you are using dried then it should be soaked overnight), fresh onion, garlic, and some chicken broth. The vegetables bring the right balance of flavors and combine perfectly with mushrooms.
Place a large pot over medium-high heat and melt butter. Add a splash of olive oil and minced garlic and diced onion. Sauté vegetables for 4 to 5 minutes until softened and translucent, stirring occasionally. Add sliced mushrooms and cook for 7 to 10 minutes, stirring occasionally.
Add broth, mix again and bring to a boil. Once bubbling, reduce heat to low-medium, season with salt & pepper, and close the pot with a lid. Let it boil for 5 minutes. Open the lid and stir in the cream. Let it simmer for another 5 minutes, and adjust salt and pepper to your taste.
Meanwhile, brown some mushrooms for garnishing.
Using a hand blender or a food processor, puree the soup until smooth, or leave some chunky mushroom parts if desired.
Garnish the mushroom soup with anything you love. Browned mushroom, caramelized onion, greenies, sour cream, rice, and other ideas come to your mind.
Sometimes I want it simple and rustic, perfect for the time outside when it is a little cold and frozen.
Tips:
Tips:If you want the soup to be thicker, use either of the following ideas:
- flour – add one tablespoon when you are browning the mushrooms. Or toast the flour on a dried skillet to a light brown color. Then add it gradually to the broth, whisking continuously.
- cornstarch – you will need about one tablespoon for every 2 cups of liquid. Before you add it to the pot, mix it with the same quantity of water to create a slurry mixture. T Then add it gradually to the broth, whisking continuously.
- reduce the liquid
- extra vegetables – or add more mushrooms, vegetables, or even better, potatoes.
Mushroom Soup Recipe
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 onion large
- 3 garlic cloves
- 1 pounds white button mushrooms combination of white and brown
- 1/2 pound oyster mushrooms
- 4 cups chicken broth
- 1 cup cream or half to half
- 1 1/2 tsp salt adjust to taste
- 1/3 tsp black pepper adjust to taste
- fresh herbs for garnish
Instructions
- Place a large pot over medium-high heat and melt butter. Add a splash of olive oil and minced garlic and diced onion. Sauté vegetables for 4 to 5 minutes until softened and translucent, stirring occasionally. Add sliced mushrooms and cook for 7 to 10 minutes, stirring occasionally.
- Add broth, mix again and bring to a boil. Once bubbling, reduce heat to low-medium, season with salt & pepper, and close the pot with a lid. Let it boil for 5 minutes. Open the lid and stir in the cream. Let it simmer for another 5 minutes, and adjust salt and pepper to your taste.
- Using a hand blender or a food processor, puree the soup until smooth, or leave some chunky mushroom parts if desired.
- Garnish the mushroom soup with browned mushrooms and fresh herbs.
2 comments
Could you share where to but that bowl ?
Hello Richard,
We didn’t remember where we bought the bowl, but we will be back with some good news asap.
Thank you,