What are the essential ingredients in creamy mushroom soup?

The heart of a creamy mushroom soup is, of course, the mushrooms—cremini or button, plus a handful of shiitakes for depth. Shallots and garlic add aromatic warmth, while dried tarragon brings a gentle herbal note. Olive oil and butter help the mushrooms caramelize and create a rich base. Chicken or vegetable stock forms the backbone, and heavy cream swirls in for that signature silky finish.

How can I make my creamy mushroom soup taste even better?

For extra flavor, sauté the mushrooms until deeply browned; this step unlocks their earthy, umami-rich taste. Don’t skip the shallots and garlic—they layer in complexity. Stir in the cream at the end to keep things luscious and avoid curdling. If you want a pop of freshness, a squeeze of lemon or a sprinkle of fresh herbs just before serving can brighten up the bowl.

Can I make creamy mushroom soup ahead of time or freeze it?

Absolutely! You can prepare the soup base ahead and store it in the fridge for up to 3 days. If you want to freeze it, hold off on adding the cream—dairy can separate when frozen. Defrost the soup, reheat gently, and whisk in the cream just before serving for the smoothest result. This way, you get all the coziness without sacrificing texture.

What’s the best way to blend creamy mushroom soup for a silky texture?

The easiest way is with an immersion blender right in the pot—less mess, more control. If you use a standing blender, work in batches and don’t overfill, as hot soup expands (a towel over the lid helps prevent splatters). For a chunkier texture, reserve some sautéed mushrooms and stir them in after blending. This gives you the best of both worlds: velvety soup with bites of mushroom throughout.

Creamy Mushroom Soup: Easy Homemade Recipe

Description

A classic, velvety soup with earthy mushrooms and a hint of tarragon.

Ingredients

Scale

4 tablespoons extra virgin olive oil

4 tablespoons butter

2 pounds cremini or button mushrooms, cleaned and sliced 1/8-inch thick

1 small handful shiitake mushrooms, chopped

3/4 cup minced shallots (about 6 ounces)

3 cloves garlic, minced

1 teaspoon kosher salt

3/4 teaspoon dried tarragon

4 cups chicken stock or vegetable stock

1/2 cup heavy cream

1/2 teaspoon freshly ground black pepper

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add butter and let it melt.

2. Add cremini and shiitake mushrooms. Stir to coat with oil and butter.

3. Cook mushrooms, stirring occasionally, until lightly browned and most of the moisture has evaporated, about 10 minutes.

4. Remove 1 cup of cooked mushrooms from the pot and set aside.

5. Reduce heat to medium. Add minced shallots and garlic to the pot. Stir and cook for 1 minute until fragrant.

6. Add kosher salt, dried tarragon, and stock. Increase heat to medium-high, bring to a simmer, and cook uncovered for 10 minutes. Remove from heat.

7. Use an immersion blender (or blend in batches in a blender) to purée the soup until smooth.

8. Return soup to the pot. If too thick, add a little more stock or water.

9. Whisk in heavy cream and black pepper. Adjust salt and pepper to taste.

10. Stir in reserved mushrooms and heat through. Serve hot.

Notes

For a vegetarian version, use vegetable stock.

To make ahead or freeze, do not add cream until reheating and serving.

Prep Time: 15
Cook Time: 40
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340 kcal
Sugar: 6 g
Sodium: 740 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 55 mg