Creamy Mushroom Soup

The Floured Countertop
by The Floured Countertop
4 Servings
40 min

Is there a food you love that the rest of your family hates? For me, that’s mushrooms. So the other day when I went out to a restaurant with my husband, and saw a mushroom soup on the menu and knew I HAD to have it. I’m mushroom-deprived, ya know? I devoured that soup, and knew I had to replicate it at home, even if I was the only one who would eat it! I was so delighted at how this Creamy Mushroom Soup turned out, and, as an added bonus, I got my 20 month-old to eat it with me too.

Since this isn’t a super hearty soup, it would go great with a loaded green salad or sandwich, or to be eaten at lunch. I hope you enjoy this vegetarian, gluten-free soup as much as I did, fellow Mushroom-lovers!

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 3 Tbsp Butter
  • 1/2 White or Yellow Onion
  • 8 oz White Mushrooms (Thoroughly rinsed and sliced)
  • 16oz Crimini Mushrooms (Thoroughly rinsed and sliced)
  • 1 tsp Paprika
  • 1 1/2 cup Chicken or Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/4 cup Grated Parmesan
  • 1- 1 1/2 cups of Heavy Cream (Depending on how thick you would like it)
  • Salt, to taste (I ended up using about 1 tsp)

In a large stockpot, melt the 3 Tbsp of butter over medium heat. Once melted, add in the 1/2 an Onion and 2 Tbsp of Minced Garlic. Saute for a few minutes, then add the washed and sliced 8ox of White Mushrooms, 16oz of Crimini Mushrooms, and 1 tsp of Paprika. Cook for a few more minutes until the mushrooms start to wilt and brown. They will release some liquid- this is normal.
Add the 1 1/2 cups of Chicken or Vegetable broth, 1 tsp of Dried Thyme. Cover and let it simmer on medium-low for 20 minutes.
After it's done, stir in the 1/4 cup Grated Parmesan Cheese and transfer it to a high-powered blender. To be extra safe, I recommend you waiting to blend it for 10 minutes to let it cool down a bit.
After that, blend until little no chunks remain. Add the 1- 1 1/2 cup of Heavy cream to it. You may serve immediately, or transfer it back to your pot and heat it on low if you want it a little warmer. Enjoy!
The Floured Countertop
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  • I'm excited about this soup! I love mushrooms but the rest of my family hates them, so I too am mushroom deprived 😟 I'm making a double recipe and freezing it in bags so I can have all the mushrooms I damn well please😍😍thank you for this. I really dont care for canned mushroom soup, I think most folks would agree that canned mushrooms just are not the same but every one in awhile I'll grab a can as a special treat for myself (how did I get to the point in my life where a cheap can of soup is a TREAT??) I'm so super excited! I'd kinda like to hug you

    • See 1 previous
    • Judi Judi on Jan 15, 2023

      I would hold off on adding the heavy cream before you freeze as it will likely curdle when you reheat it.

  • Dot Labahn Dot Labahn on Feb 19, 2021

    What if you did not blend it...?

    • The Floured Countertop The Floured Countertop on Feb 20, 2021

      It would just have big chunks of mushrooms and not be as thick. Maybe just chop the mushrooms really small, and/or take a portion of it out and blend it and add it with the rest!