Mushroom Soup
A deeply savory mushroom soup with intense umami depth and silky texture. The trick is browning the mushrooms hard before adding any liquid — under-browned mushrooms give you the pale gluey soup of bad cafeterias. Properly browned, they give you the dark earthy soup of good restaurants.
Prep Time
14 min
Cook Time
18 min
Servings
4
Calories
237 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mushrooms1
- Garlic3 cloves
- Cream½ cup
- Onion1 medium
- Black Pepper½ tsp
- Bay Leaves1
- Olive Oil2 tbsp
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Mushrooms1
- Garlic3 cloves
- Cream0.5 cup
- Onion1 medium
- Black Pepper0.5 tsp
- Bay Leaves1
- Olive Oil2 tbsp
- Salt1 tsp
Instructions
- 1
Clean 1.5 lb of cremini or mixed mushrooms (skip portobellos — too watery) with a dry brush or barely damp paper towel. Never rinse mushrooms under water — they soak it up. Slice ¼-inch thick.
- 2
Heat 3 tablespoons of butter in a large pot over medium-high. Add the mushrooms in two batches — do not crowd the pot. Salt the mushrooms after they hit the pan, not before (salting before draws out moisture and prevents browning).
- 3
Cook each batch undisturbed for 4-5 minutes until deeply golden brown on one side. Stir, cook another 3 minutes. Transfer to a bowl. Repeat with the second batch.
- 4
Add 1 chopped onion and 3 cloves minced garlic to the empty pot. Cook 5 minutes until soft and translucent. Add 2 tablespoons of flour, stir constantly for 1 minute (this thickens the soup).
- 5
Pour in 4 cups of chicken or vegetable stock, whisking to prevent lumps. Return the mushrooms (and any juices in the bowl). Add 1 teaspoon of fresh thyme leaves, ½ teaspoon black pepper. Simmer 15 minutes.
- 6
Stir in ½ cup of heavy cream (or coconut cream for dairy-free). Taste and adjust salt. For a smoother soup, blend half the soup with an immersion blender — leave some chunks for texture. Serve with a drizzle of cream and a few sprigs of fresh thyme.
Watch how to make Mushroom Soup
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💡 Expert Tips
- 1.Don't crowd the pan. Crowded mushrooms release their water and steam — pale, sad, gluey. Brown them in batches with space around each piece.
- 2.Salt mushrooms after they brown, not before. Salt pulls moisture out fast and creates a steam-bath. Brown first, salt after.
- 3.Never wash mushrooms in water. They absorb water like sponges and won't brown. Dry brush or a barely-damp paper towel only.
- 4.Cremini > white button. Cremini (baby bella) have noticeably more flavor for almost no price difference. Mix in dried porcini soaked in hot water for an even deeper version.
🔬 Why It Works
Mushrooms are 90% water and 10% flavor. When you brown them properly, that water cooks off and the flavor concentrates. Maillard reactions on the surface develop deep umami notes — the same reaction that browns steak crust. Most home cooks under-cook mushrooms and end up with pale, watery soup that tastes flat. The flour-and-onion base creates a velouté that carries the mushroom flavor through every spoonful. Cream at the end smooths the texture and rounds out the earthy notes.
Frequently Asked Questions
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4.8
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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