Let Me Tell You About This Creamy Mushroom Soup

So, imagine this—one rainy Tuesday, I came home, shoes slightly muddy, craving that warm, hug-in-a-bowl kind of meal. Penne pasta? Nah, not tonight. I opened the fridge, mushrooms staring at me mournfully. (Does anyone else anthropomorphize their produce?) That’s when I whipped up what’s now become my classic: this comfort creamy mushroom soup. Sidebar: My first ever attempt, I accidentally doubled the cream—my family thought I’d invented mushroom pudding. Still, they ate it and declared it delicious, though my brother did compare it to "warm gravy in a mug." Thanks, mate.

Why I Keep Coming Back to This Soup

I make this when the world outside just feels a bit grim (or when I can't face another bowl of instant noodles). My niece asks for it every time she visits. Apparently, "it’s fancy, but not snobby," which I’ll take as a compliment! Side note—I tried making it with half the garlic once to save time. Never again; it came out bland as a Monday morning. Honestly, there’s just nothing like a proper creamy mushroom soup when you want something cozy and a bit indulgent without getting fussy.

What I Throw Into the Pot (Plus Some Cheats)

About 450g (1 lb) fresh mushrooms, thinly sliced (Button, cremini, shitake—whatever I've got left, honestly. My mum always swore by a mix.)
2 tablespoons salted butter (sometimes I just use olive oil if I'm feeling a bit virtuous...)
1 medium onion, diced
2 or 3 garlic cloves, minced (I once used the jarred stuff and, uh, it was kind of okay?)
2 tablespoons plain flour (if gluten's an issue, cornflour slurry totally works but add slowly!)
750ml (3 cups) chicken or veg stock (once used miso broth in a pinch—not bad, actually!)
150ml (a generous half-cup) double cream (or single cream/milk for a lighter vibe)
A big squeeze of lemon juice (optional, but it really does wake things up)
Salt, pepper, and fresh parsley for finishing. Sometimes I skip the parsley and regret it.

How I Actually Make It – Step by Imperfect Step

Melt butter in your biggest pot (or a deep pan—seriously, use what you have) over medium heat. Toss in onions, cook ‘til soft and looking a bit golden. Don't rush this; trust me, I tried, and it just tasted like raw onion soup once.
Stir in the garlic and most of the mushrooms (reserve a small handful if you want some for topping—fancy!). Let them sweat and shrink. They'll look all sad and watery—totally normal. This is where I start to get impatient, but the longer you cook them, the better the flavor, so try to resist.
Sprinkle in flour, stir like you mean it. It'll get thick and kind of pasty. That’s your base. If it looks like a mistake, you’re on track. (I always panic at this bit, then remember it sorts itself out.)
Gradually add stock, stirring to avoid lumpy bits. Bring to a simmer. Let it go for 15-20 minutes. I taste-test around 10 minutes in because I’m nosy—and hungry.
Part time! Blend the soup. I use a stick blender, but transferring into a jug blender works (just don’t fill it to the top—I’ve seen soup volcanoes and lived to tell the tale). Or skip blending for a chunky, rustic thing. Your soup, your rules.
Add cream, a little at a time. Warm through—but don’t let it boil or the cream will sulk and split. If it does curdle, just call it “rustic farmhouse style” and carry on.
Squeeze in lemon juice, salt, pepper, and sprinkle with parsley and sautéed mushroom bits if you’ve saved ‘em. (Honestly, sometimes I forget the garnish entirely and nobody minds.)

Lil’ Notes Form My Mushroom Fiascos

If you use dark soy sauce instead of salt—it adds depth and color. I found this out by mistake when I got distracted once. Wasn’t mad about it!
Mushrooms shrink a lot—don’t be stingy.
This is surprisingly good with a glug of white wine added with the stock, but skip it if you’re serving kids or just want something more straightforward.

Variations I’ve Tried (and How They Ranked...)

- Swap out half the mushrooms for roasted cauliflower—pretty good, though not exactly carb-light.
- Vegan version: Replace cream with coconut cream (but honestly, the coconut flavor kind of hijacked the whole thing for me). Almond cream works too, actually a bit better.
- Added crispy bacon on top... big hit. But once I tried smoked paprika in the soup—it tasted like a campfire (not in a good way). Skip that one.

Do I Really Need Fancy Equipment?

Nope. I usually grab my battered stick blender; if you don’t have one, try mashing the mushrooms a bit or just use a standard potato masher for a chunkier soup. Once I used a fork in a fit of laziness—took ages, wouldn’t recommend unless you need a forearm workout.

Keeping Leftovers (If You’re Lucky Enough to Have Any)

Store in a tight-lidded container in the fridge for up to three days. Honestly, though, in my house it never lasts more than a day; someone always nicks the last bowl for midnight snacks. Freezes okay too, but the cream can look a bit odd when it thaws—just whisk it up and all’s forgiven.

How I Like to Serve Creamy Mushroom Soup

Hot, with thick slices of crusty bread (or crumpets, if you’re feeling British). Sometimes I make cheese toasties on the side. On really cold nights, my partner insists on a drizzle of truffle oil—fancy, but good. Apparently dunking potato chips is “weird”; I happen to think it’s inspired.

Tricks I’ve Learned the Hard Way

Don’t skip the lemon at the end—it’s like switching the lights on. I forgot it once and it felt flat. Never again.
Let the soup rest for ten minutes before serving. I once rushed it and all I could taste was hot cream.
If you’re using a blender, let the soup cool a bit—just trust me on this one. Or at least wear old clothes. There’s a story but I’ll spare you the soup splatter details...

A Few FAQs from Friends (Real People Asked!)

Is this mushroom soup gluten free?
Not as written, since it has regular flour. But honestly, just swap in cornflour or a GF all-purpose blend. Works pretty well.
Can I make this vegan?
Yep! Use olive oil or vegan butter, coconut or almond cream, and veg stock. Though the coconut version is a bit coconutty (see above).
Best way to make it richer?
I’d say add more sautéed mushrooms (and a splash of wine isn’t cheating). Or more cream. Life's short.
How long does it really keep?
Supposedly up to 3 days, but personally I’ve never made it that long without finishing the lot. Maybe your household is more disciplined.
Any mushrooms you shouldn’t use?
I’d avoid wild mushrooms unless you know what you’re doing. (I’m not a wild mushroom guru, just a fan of the supermarket aisle.)

If you want a deep dive into types of edible mushrooms, this BBC Good Food glossary is actually quite helpful.
And if you’re curious about converting between cream varieties, Serious Eats has a neat comparison I refer to when I inevitably forget which is which.

Anyway, there you go. My favorite bowl of creamy comfort—hope it gives you that “ahh, that’s better” feeling (or at least warms you up and makes good leftovers for lunch tomorrow). Enjoy!

Comfort Creamy Mushroom Soup Recipe