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Close-up of a bowl of Extra Creamy Mushroom Soup topped with shredded Parmesan cheese and fresh thyme sprigs.

Extra Creamy Mushroom Soup

A rich, velvety mushroom soup packed with savory depth and silky creaminess — perfect for cozy nights or a comforting starter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Soup
Cuisine: American, Comfort Food
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 lb mushrooms sliced (mix of cremini, button, shiitake recommended)
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 4 cups vegetable broth
Creamy Finish
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Immersion Blender (optional)

Method
 

  1. Melt butter with olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add sliced mushrooms and cook 10–12 minutes, stirring occasionally, until they release moisture and begin to brown.
  4. Stir in thyme, paprika, salt, and pepper.
  5. Sprinkle flour over mushrooms and cook 1 minute, stirring well.
  6. Slowly pour in vegetable broth while stirring to prevent lumps. Bring to a gentle simmer.
  7. Reduce heat and add milk and heavy cream. Cook 8–10 minutes until thickened and creamy.
  8. (Optional) Blend half the soup with an immersion blender for a smoother texture, then return to pot.
  9. Stir in fresh parsley before serving.

Notes

For even deeper flavor, brown half the mushrooms before adding the rest – it adds wonderful umami richness.