I love how a bowl of creamy mushroom soup feels like a warm hug, no matter the weather. At home, soup isn’t just a cold-weather ritual—it’s our reliable comfort meal, quick lunch, or even a light dinner when we’re too tired to cook something big.
This one-pot mushroom soup is exactly the kind of dish I make on a weeknight when I’m in the mood for something soothing but don’t want to be stuck at the stove forever. In about 30 minutes, you can have this rich, flavorful soup on the table.
It’s earthy, creamy, and deeply satisfying, all with simple ingredients you likely already have. Perfect for days when you want to slow down—even just a little bit.
Why I Keep Coming Back to This Mushroom Soup
There’s something honest about this soup. No fancy shortcuts, just good old-fashioned cooking in one pot. It’s hearty enough to be a meal on its own but works beautifully as a starter, too.
My family genuinely loves this one. My partner often requests it on rainy days, and I remember making it once when we had friends over and everyone asked for seconds—always the best compliment for a cook.
What I love most is its flexibility. Fresh herbs, a little nutmeg, a swirl of cream—it’s all easy to tweak. It has that classic cream of mushroom soup vibe but feels fresh and homemade.
Ingredients and Prep – Getting Ready
Before you even turn on the stove, gather and prep everything. I always preach this because it makes cooking stress-free, especially on busy evenings.
I use fresh white button mushrooms most of the time—they’re easy to find and have a lovely mild flavor. If I see cremini mushrooms at the market, I grab those instead for a deeper, more robust taste.
I usually give them a quick rinse (I know, some people swear against it, but I’m not precious about it) and pat them dry before chopping. Sometimes I slice them thin if I want them to almost melt into the soup; other times I quarter them for bigger bites.
Building the Base – Flavor First
I start by melting butter in a heavy pot over low heat. Don’t rush this step. Let the butter melt slowly so it doesn’t brown or burn. Adding a bay leaf right away perfumes the butter and gives the soup this subtle depth.
Next come the onions and garlic. This step always makes the kitchen smell incredible. I let the onions soften until translucent—no rushing here either. Low and slow brings out the sweetness.
Once those aromatics are ready, in go the mushrooms. They’ll release a lot of water at first—that’s normal. I always tell people not to panic or drain it. That liquid is pure flavor! Just keep sautéing until it all cooks off and the mushrooms start browning.
Making It Creamy – The Roux
Here’s where the magic happens. Sprinkling flour over the mushrooms turns all that flavor into a velvety base. I use whole wheat flour often because it’s what I have, but all-purpose flour works just as well.
I stir constantly over low heat for a few minutes until I don’t smell raw flour anymore. This step is key—skip it and you’ll taste raw flour in the final soup. I usually chat with whoever’s in the kitchen while stirring to make it feel less like a chore.
Turning It Into Soup
Once the roux is ready, I pour in water or vegetable stock—whatever’s on hand. Stock is obviously better for flavor, but I’ve used plain water plenty of times and no one has ever complained.
I also add room-temperature whole milk for creaminess. I find cold milk can make the soup seize or split a bit, so I leave it out on the counter while prepping.
Don’t forget the salt and black pepper. I’m always tasting here, because salt amounts depend so much on whether you’re using stock or water.
Final Touch – Cream and Fresh Herbs
As the soup thickens, I add cream. Depending on what’s in the fridge, this could be light cream, cooking cream, even whipping cream in smaller amounts. It really rounds out the texture and makes the soup feel special.
Nutmeg is my secret. Just a pinch or two grated in at the end lifts the entire soup without being overpowering. And then fresh herbs—parsley is my go-to, but cilantro or chives work too.
I love stirring it all together while the pot is turned off, just letting the heat mellow everything. Then it’s ready to ladle into bowls.
How I Serve It at Home
Honestly, I could eat this on its own, standing at the counter. But when I want to make it feel like a real meal, I pair it with a toasted sourdough slice rubbed with a bit of garlic.
It’s also amazing as a starter before a pasta dinner, or with a simple green salad for lunch. Sometimes, I even pour leftovers over cooked rice or quinoa the next day—it thickens beautifully.
Practical Tips From My Kitchen
- Butter: I usually use salted because that’s what’s in the fridge. Just adjust salt at the end.
- Milk: Always at room temp so the soup stays silky.
- Stock vs. Water: Stock adds more depth, but water works in a pinch.
- Mushrooms: Don’t skip cooking off the liquid—that’s what gives that roasted mushroom flavor.
- Flour: Stir well to cook it off. You don’t want that raw taste.
Make Ahead and Storing
If I know it’s going to be a busy week, I sometimes make this soup a day ahead. The flavor actually gets better overnight.
Stored in an airtight container in the fridge, it lasts about 2 days for me before it’s all eaten. It does thicken after chilling, so I just add a splash of stock or water while reheating on the stove.
Common Questions I Get
Can I make this gluten-free?
Sure thing. I’ve swapped the flour for cornstarch or even potato starch with good results. Just make sure to stir well so it doesn’t clump.
How do I make it vegan?
I’ve made a dairy-free version for a friend using olive oil instead of butter, and unsweetened cashew milk. Cashew cream is excellent if you want it really rich.
Can I freeze it?
I personally don’t love freezing creamy soups because they can split when reheated. But if you do, stir well while warming to help it come back together.
If you try this mushroom soup, let me know how it turned out for you. For me, it’s one of those recipes I come back to over and over, especially on days I want something comforting but uncomplicated.
Easy Mushroom Soup
There’s something deeply comforting about a warm bowl of creamy mushroom soup.
Ingredients
- 200–250 grams button or cremini mushrooms, cleaned and sliced
- 2 tablespoons butter
- ⅓ cup finely chopped onion
- ½ teaspoon finely chopped garlic (2–3 small cloves)
- 1 tablespoon whole wheat flour or all-purpose flour
- 1 cup whole milk, at room temperature
- 1 cup water or vegetable stock
- 6 tablespoons light cream or 3 tablespoons whipping/heavy cream
- 1 tejpatta (Indian bay leaf) or regular bay leaf
- 1 to 2 pinches ground or freshly grated nutmeg
- 1 tablespoon chopped parsley or fresh coriander (plus more for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by prepping your vegetables. Wipe the mushrooms clean with a damp cloth and trim off the tough stem ends. Slice them evenly. Finely chop the onion and garlic, and measure out the rest of your ingredients so they’re ready to go.
- Sauté the aromaticsIn a heavy-bottomed saucepan, melt the butter over medium heat. Add the bay leaf and let it sizzle for a few seconds to release its aroma.
- Stir in the chopped onion and garlic, and cook until the onions turn soft and translucent, stirring occasionally to prevent browning.
- Cook the mushroomsAdd the sliced mushrooms to the pan and sauté until they begin to release moisture. Keep cooking until the moisture evaporates and the mushrooms turn lightly golden.
- Add flour and build the baseSprinkle in the flour and cook it out for 3–4 minutes, stirring continuously over low to medium heat.
- This helps eliminate any raw flour taste and thickens the soup later. Season with freshly ground black pepper and stir well.
- Pour in liquidsNow add water or vegetable stock, followed by milk. Stir thoroughly to combine and season with salt to taste. Let the mixture simmer on low to medium-low heat. Stir occasionally as the soup thickens.
- Finish with cream and herbsOnce the soup has gently thickened—about 4–5 minutes—add the cream and chopped parsley or coriander. Let it simmer for another 1–2 minutes while stirring. Finally, sprinkle in the ground nutmeg and give it a final stir.
- Discard the bay leaf and ladle the soup into bowls. Garnish with more parsley or your favorite fresh herb. Serve hot with toasted bread, garlic croutons, or a grilled cheese sandwich.
Notes
- Serving Suggestions This soup pairs wonderfully with buttered toast, crostini, or a slice of sourdough. You can also serve it alongside a light pasta or pilaf dish for a full meal.
- Storage Tips Refrigerate leftovers in an airtight container for up to 2 days. The soup will thicken as it chills—just add a splash of milk or water while reheating to bring it back to your preferred consistency.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 15090Total Fat 89gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 36gCholesterol 63mgSodium 4549mgCarbohydrates 2913gFiber 403gSugar 1155gProtein 1678g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
