Warm, hearty, and incredibly comforting, this Creamy Mushroom Soup is packed with tender mushrooms, velvety potatoes, and a rich, creamy base. Whether served as a cozy meal or a starter, it’s a nourishing bowl of comfort you’ll come back to again and again.
📝 Ingredients
- 8 cups water
- 2 cups chicken or vegetable broth
- 3–4 medium potatoes, peeled, diced, and rinsed
- 2 lbs mushrooms, sliced
- 2 cups half & half (or 1 cup milk + 1 cup heavy cream)
- 4 Tbsp all-purpose flour (use 5 Tbsp for a thicker soup)
- 1 medium onion, finely diced
- 1 large carrot, grated
- 3 Tbsp unsalted butter
- 2 Tbsp mushroom seasoning (or ½ Tbsp Mrs. Dash or vegetable seasoning — see note below)
- Salt and black pepper, to taste
- ⅓ cup chopped fresh parsley, dill, or a mix of both
👩🍳 Instructions
- Cook the Potatoes:
In a large soup pot, combine the diced potatoes, 8 cups water, and 2 cups broth. Bring to a light boil and cook for about 10 minutes, or until potatoes are just tender. - Sauté the Mushrooms:
While potatoes cook, sauté sliced mushrooms in a large skillet over medium-high heat until browned and softened. Transfer mushrooms to the soup pot and cook an additional 5–8 minutes. - Sauté Aromatics:
In the same skillet, melt 3 Tbsp butter over medium heat. Add diced onion and grated carrot. Sauté for 8–10 minutes, or until golden and softened. Add the mixture to the soup pot.
For a smoother texture (great for picky eaters), you can puree the sautéed onion and carrot in a blender before adding. - Add Cream Mixture:
In a bowl, whisk together 2 cups half & half with 4–5 Tbsp flour until smooth. Slowly pour into the soup, stirring continuously. - Season and Finish:
Add mushroom seasoning (or 1 Tbsp salt + ½ tsp pepper + ½ Tbsp Mrs. Dash if substituting). Stir in chopped parsley, dill, or both.
Bring the soup to a gentle boil for a few minutes until slightly thickened and the potatoes are fully cooked. Adjust seasoning to taste and remove from heat.
❤️ Why You’ll Love This Recipe
- Creamy and hearty, perfect for cold weather
- Rich mushroom flavor enhanced with herbs and aromatics
- Easily customizable for different diets and preferences
- Comfort food that feels indulgent but uses simple ingredients
💡 Tips
- Be sure to sauté the mushrooms until nicely browned—it deepens the flavor.
- Want an extra-smooth consistency? Blend part or all of the soup.
- Add more flour for a thicker soup, or use cornstarch as a gluten-free thickener.
- Use cremini or a mix of mushrooms for a more complex flavor.
🔄 Variations and Substitutions
- Vegan/Dairy-Free: Use dairy-free milk and butter, and substitute the cream with cashew cream or coconut milk.
- Add protein: Stir in shredded chicken or white beans for extra heartiness.
- Herbs: Fresh thyme or tarragon pair beautifully with mushrooms.
- Extra veggies: Add celery, leeks, or spinach for more variety.
❓ FAQs
Can I make this soup ahead of time?
Yes! It stores well in the fridge for 3–4 days. The flavor deepens after sitting overnight.
Can I freeze it?
Freezing is not ideal for dairy-based soups, as the texture may change. However, if you do freeze it, reheat slowly while stirring.
What kind of mushrooms should I use?
White button or cremini mushrooms work great. A mix including shiitake or portobello adds even more depth.
🍽️ Serving and Suggestions
- Serve with crusty bread, garlic toast, or a grilled cheese sandwich.
- Top with a swirl of cream or a sprinkle of parmesan cheese for added richness.
- Pair with a light green salad for a complete meal.
Creamy Mushroom Soup
10
servings15
minutes35
minutesIngredients
8 cups water
2 cups chicken or vegetable broth
3–4 medium potatoes, peeled, diced, and rinsed
2 lbs mushrooms, sliced
2 cups half & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp all-purpose flour (use 5 Tbsp for a thicker soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbsp unsalted butter
2 Tbsp mushroom seasoning (or ½ Tbsp Mrs. Dash or vegetable seasoning — see note below)
Salt and black pepper, to taste
⅓ cup chopped fresh parsley, dill, or a mix of both
Directions
- Cook the Potatoes:
- In a large soup pot, combine the diced potatoes, 8 cups water, and 2 cups broth. Bring to a light boil and cook for about 10 minutes, or until potatoes are just tender.
- Sauté the Mushrooms:
- While potatoes cook, sauté sliced mushrooms in a large skillet over medium-high heat until browned and softened. Transfer mushrooms to the soup pot and cook an additional 5–8 minutes.
- Sauté Aromatics:
- In the same skillet, melt 3 Tbsp butter over medium heat. Add diced onion and grated carrot. Sauté for 8–10 minutes, or until golden and softened. Add the mixture to the soup pot.
- For a smoother texture (great for picky eaters), you can puree the sautéed onion and carrot in a blender before adding.
- Add Cream Mixture:
- In a bowl, whisk together 2 cups half & half with 4–5 Tbsp flour until smooth. Slowly pour into the soup, stirring continuously.
- Season and Finish:
- Add mushroom seasoning (or 1 Tbsp salt + ½ tsp pepper + ½ Tbsp Mrs. Dash if substituting). Stir in chopped parsley, dill, or both.
- Bring the soup to a gentle boil for a few minutes until slightly thickened and the potatoes are fully cooked. Adjust seasoning to taste and remove from heat.
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