If You Love Mushrooms, This Soup's Practically a Hug in a Bowl

You ever get those grey, drizzly afternoons where all you want is something warm but you don't want anything too fiddly or rich or... you get the idea? That's when I first started hunting for the "perfect" creamy mushroom soup recipe—honestly, I think I've tried about half a dozen different versions (one time I poured in coconut milk, and, well... let's just call that an educational experience). But after a ton of experiments and more than a few over-salted attempts, I've landed on this cozy little number. My kids call it "cloud soup" for the way it clings to bread—and once, my cousin Josh tried to drink it out of a mug while watching football. Didn't work out as planned, but A+ for effort.

Here's Why It's Always in My Back Pocket

I make this when it's too chilly to leave the house or when someone's having one of those "nothing sounds good" days. (My family goes a bit wild for it.) Honestly, it's smooth, rich, and somehow fancy-tasting even though it's just mushrooms, garlic, and a handful of fridge bits. Plus if you screw it up a little, it still comes out all right! I used to fret about getting the mushrooms golden brown but, meh, sometimes I'm just too impatient. It still tastes amazing. Also, I secretly love that it makes the whole house smell like autumn forests—my neighbor always says, "Now it smells like I'm in Yorkshire or something." Not sure if that's a compliment, but I’ll take it.

Ingredients? Sure, But No Need to Get Precious

400g fresh mushrooms (button, cremini, portobello—it really doesn’t much matter. I even use a little dried porcini if feeling posh)
1 fat onion, chopped up kind of roughly
2-3 garlic cloves, minced (you can use pre-chopped stuff—my sister does, though I won't tell her I noticed)
3 tablespoon butter (or go half butter half olive oil if you’re worried about it burning)
750ml vegetable or chicken broth (sometimes I just wing it with bouillon; my gran insisted on Knorr, but any cheap cube will do, promise)
200ml cream (single, double, even a glug of whole milk if it’s what you have)
Salt & pepper, to taste (I used to overdo the salt; less is more—add late!)
Optional: pinch of dried thyme, splash of white wine, handful chopped fresh parsley for a weekend look

Slinging it All Together—Here’s How I Do It

First, grab a big pot. Melt the butter on medium heat. I’d say keep an eye on it so it doesn’t burn, but honestly, I wander off for a minute sometimes. Get your onions sizzling. Let them get soft but don’t sweat if they brown a little. (That golden edge? Actually makes the soup deeper, in my opinion.)
Chuck in your garlic, let it go for, oh, 30 seconds—stir so it doesn’t catch.
Toss in all your chopped mushrooms. Pause for a moment, because it’ll look like way too much (it always does).
Throw a pinch of salt on the shrooms; this helps ‘em sweat down faster. Let the mushrooms cook until they shrink up and the pot looks less terrifyingly full. Usually 8-9 minutes, stirring now and again. You want them soft and kinda ignoring you, but not fully caramelized.
If you’ve got wine, splash in a bit now and let it bubble away for a sec. No worries if you skip it—half the time I forget.
Time for the broth! Pour it in, bring everything to a boil, then lower the heat so it can simmer gently. At this point, I usually sneak a spoonful just to test how salty/savory it’s getting, but the real flavor develops after a while.
Simmer for about 12-15 minutes. The soup won’t look like much yet—kinda beige and lumpy. Don't panic. Here's where you can add that thyme if you fancy.
Take the pot off the heat. Now, blend! I use a stick blender right in the pot, which is a bit lazy but saves dishes. If you don’t have one, cool it a bit then blend in batches in a regular blender (just don't overfill - I learned that the hard way...).
Pour in the cream. Stir it through. Taste now—add salt or pepper if you need to. Honestly, sometimes I realize it needs a squeeze of lemon or even a splash more water.
Serve it piping hot with crusty bread, or, if you’re like my friend Sarah, ladle it over boiled potatoes. Not strictly traditional, but weirdly comforting.

Notes I'd Never Admit on TV

Once, I tried skipping the cream. The soup survives, but gets kind of, I dunno, dusty? Best always to add at least a little, even if it's just a splodge.
If you accidentally scorch the onions, don’t bother chucking them—just call it "smoky." (Been there.)
This probably tastes even better the next day... not that it usually lasts that long in my house.

How I've Messed Around With It (And What Not to Try)

Once, I tried tossing in a handful of spinach for "health". It went brownish and, well, not my best, let’s put it that way.
I occasionally mix in wild mushrooms—not foraged, because I’d rather not gamble with dinner—but from the market (pricey, but lush for a special guest).
If I’m feeling extra, I’ll sprinkle in smoked paprika or finish with a tiny drizzle of truffle oil. Totally unnecessary, but hey, YOLO.

Don't Have a Stick Blender? No Stress.

If, like me, your gadgets hide in the back of that cupboard (the one with the Tupperware that no longer has lids), just ladle the soup into a normal blender. Actually, I find it works better if you let it cool off a tiny bit so you don’t end up cleaning soup off the ceiling.

Storage—If You Miraculously Have Leftovers

Pour leftovers into a sealed jar or a big mug with cling film (done this plenty) and chill in the fridge. It’ll keep 2-3 days, but, honestly, in my house it never lasts more than a day! Reheat gently—you don’t want the cream to curdle—and maybe thin with a splash of water if it’s thickened up.

How We Serve It (Traditions and Oddities)

My brother dunks garlic bread so deep it’s practically soup with a side of bread. Sometimes I crumble in aged cheddar and pretend I’m at a fancy café. Real sourdough is the dream partner if you’ve got the patience; if not, supermarket baguette will do fine! On cold Saturdays, we've even served it in little cups as an appetizer before shepherd's pie—retro and cute.

Things I Learned the (Mildly) Hard Way

Once, I tried to rush the onion step and poured in the broth too soon; flavor just wasn’t there. Let 'em cook down properly.
Never blend it while it’s still properly boiling—I've splattered myself, not fun.
Cheap stock cubes need less salt, or you’ll wind up with an accidental seawater soup. Oops.

Burning Questions from Friends (And Nosy Neighbors)

Can I freeze this soup?
Technically, yes. But if I'm honest, once you defrost it, sometimes the cream splits. Tastes fine, just looks oddly blotchy. Give it a stir and carry on. More info here if you need it!
Is this gluten-free?
Pretty much, if you pick your broth carefully. But read the label if someone’s fussy or has allergies—some cubes sneak in flour. Found that out the awkward way.
What mushrooms are best?
I find ordinary button or cremini fine, but for something posh, mix in a few chestnut mushrooms. Just, uh, avoid random wild ones unless you know your fungi.
Can I make it vegan?
Oh, good question! Use olive oil for butter, veggie broth and swap in coconut or oat cream. Actually, oat gives it a nicer finish, in my opinion. Don't skip the salt, though; you'll need a bit more.
Do I have to blend it?
Nah. Sometimes I just mash half with a potato masher and call it "rustic." My gran would be proud—she said, "Who needs fancy gadgets?" She wasn't wrong.

And that’s it, mate. Let me know how you get on! Share your disasters and genius tweaks, because at the end of the day, cooking’s half fun, half tasty mess and all about making it suit your own kitchen chaos.

Creamy Mushroom Soup Recipe