This rich and creamy mushroom soup is the perfect comfort food, with deep, earthy flavors and a velvety texture that’s both indulgent and satisfying. Made with a mix of white and Swiss brown mushrooms, this soup is elevated by the addition of crème fraiche or cream, giving it a luxurious finish. Whether served as a starter or enjoyed as a main, this soup will leave you feeling cozy and content.

Why You’ll Love This Recipe

Mushroom soup offers a satisfying combination of rich, earthy flavors with a creamy, smooth texture. The mushrooms are cooked gently to release their deep umami notes, and blending them creates a silky consistency that coats the palate beautifully. With minimal ingredients and a simple cooking process, this soup is easy to make yet tastes incredibly refined. Plus, the addition of crème fraiche or full-fat cream adds a touch of luxury, making this soup perfect for any occasion. Mushroom Soup

Ingredients

30g / 2 tbsp unsalted butter
1 onion, chopped
2 garlic cloves, minced
400g / 14 oz white mushrooms
200g / 7 oz Swiss Brown/Cremini mushrooms
3 1/4 cups vegetable stock (or chicken stock)
1/4 tsp salt (kosher or cooking salt)
1/8 tsp black pepper
3/4 cup crème fraiche or full-fat cream

Garnishes/Serving:

Croutons
Cream or extra virgin olive oil, for drizzling
Parsley (roughly chopped), chervil (optional), or thyme leaves
Bread for dunking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Slice the mushrooms into 4 parts and then dice each part into 3 or 4 pieces.
In a large pot, melt the butter over medium-high heat. Add the chopped onion and minced garlic and cook for 3 minutes, or until softened but not golden.
Add the sliced mushrooms to the pot and cook for 10 minutes, stirring regularly. The mushrooms won’t brown because the pot is crowded, but that’s okay; we don’t need color, just softened mushrooms.
Add the vegetable stock, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently for 15 minutes.
Stir in the crème fraiche (or cream) and continue to simmer for another 5 minutes.
Transfer the soup to a blender (in batches if necessary). Remove the cap from the blender lid’s feeding hole and cover with a folded tea towel to allow steam to escape. Blend the soup until completely smooth.
Return the blended soup to the pot and simmer for another minute or two to heat through, ensuring the soup is hot and the bubbles from blending subside.
Ladle the soup into bowls, garnish with a drizzle of olive oil or cream, croutons, and a sprinkle of chopped parsley, chervil, or thyme leaves. Serve with bread for dunking.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegan version: Swap the butter for olive oil and use coconut cream or cashew cream instead of crème fraiche or regular cream.
Add protein: You can add cooked chicken or even a handful of cooked lentils to make the soup heartier.
Herb variation: Fresh rosemary or sage can be added for a fragrant twist.
Spicy option: Add a pinch of chili flakes or a dash of hot sauce for a little kick.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. If it thickens too much after freezing, add a splash of vegetable or chicken stock to reach the desired consistency.

FAQs

Can I use only one type of mushroom?

Yes, you can use either all white mushrooms or all Swiss brown mushrooms. A mix just adds a more complex flavor, but any mushroom will work.

How can I make the soup thicker?

If you want a thicker soup, you can blend a portion of the mushrooms with a little extra cream and return it to the pot to thicken it up. Alternatively, you can add a slurry of cornstarch and water.

Can I make this soup ahead of time?

Yes! This mushroom soup can be made ahead and stored in the fridge for up to 3 days. The flavors may even develop further over time.

Can I make this soup without a blender?

Yes! If you don’t have a blender, you can use an immersion blender directly in the pot to purée the soup. Alternatively, you can leave it chunky for a different texture.

Is this soup gluten-free?

Yes, as long as you use gluten-free vegetable or chicken stock, this soup is gluten-free.

Can I make the soup dairy-free?

To make this soup dairy-free, substitute the butter with olive oil and use coconut cream or cashew cream instead of crème fraiche or full-fat cream.

Can I use chicken stock instead of vegetable stock?

Yes, you can substitute vegetable stock with chicken stock for a slightly different flavor profile. It will still be delicious!

How do I store leftover soup?

Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.

Can I use dried mushrooms for this recipe?

You can use dried mushrooms, but make sure to rehydrate them in warm water before using them in the recipe. The flavor may be slightly different, but it will still work well.

How do I prevent the soup from separating after blending?

To prevent separation, make sure the soup is blended well and add the cream after the soup has been simmered for a few minutes. Stirring it in thoroughly helps prevent curdling.

Conclusion

This mushroom soup is an indulgent and comforting dish with a silky, smooth texture and rich, earthy flavors. The simple ingredients and easy-to-follow steps make it perfect for weeknight dinners or as a special starter for a dinner party. Whether you serve it with croutons, fresh herbs, or a drizzle of cream, each spoonful will be a satisfying treat that warms the soul.