Let Me Tell You About This Soup (and That One Time I Burned It)

You know those chilly evenings when you just want to curl up with something warm? That’s when I usually get the urge to make my homemade creamy mushroom soup. Actually, last winter I tried making it while juggling a conference call and, well, let’s just say my first batch was more charcoal than soup. But when it goes right, the whole place smells like a French bistro — minus the tiny tables and snooty waiter. There’s something about that earthy, buttery mix that reminds me of my gran’s kitchen (she insisted you could never have too much cream, which might explain a lot about my cooking habits). Oh, and if you’re a fan of crusty bread, just wait till you dip it in. Heaven.

Why You'll Love This (Or At Least Tolerate It On Busy Days)

I whip up this soup whenever I want to impress folks with minimal effort. My family goes absolutely bonkers for it — especially my kid, who claims mushrooms are "gross" until they're swimming in cream. Sometimes I make a double batch, hoping for leftovers, but honestly, it’s rare any survives past dinner. And if you think you don't like mushrooms, trust me, this one's a game changer (I used to hate them too, until I tried this version with way more garlic than strictly necessary).

What You’ll Need (a.k.a. the stuff I use...most of the time)

500g (about a pound) mushrooms, sliced (I usually go for cremini, but white button is fine. Or a mix. I've even tossed in shiitake when feeling fancy)
1 medium onion, diced
2-3 garlic cloves, minced (or, honestly, a big heaping spoon of the jar stuff if I'm in a rush)
3 tablespoon butter (olive oil in a pinch; gran used to use a mix)
2 tablespoon flour (I sometimes swap in cornstarch for a gluten-free version — works, but soup's a bit gloppier)
750ml (about 3 cups) chicken or veg stock (store-bought is fine; I don’t judge, and neither does soup)
200ml (just under a cup) heavy cream (or half and half if that’s what I have — milk’s a bit thin, but will do)
Salt and pepper, to taste
A handful of fresh parsley, chopped (or, you know, dried flakes from the back of the cupboard)
Optional: a splash of white wine, a pinch of thyme, or a dash of soy sauce (I got this tip here and never looked back)

How I Do It (But You Do You)

Sauté the veggies: Melt the butter in a biggish pot over medium heat. Toss in onion, cook till it’s soft and starting to brown (about 5-7 minutes). Add garlic — don’t walk away now or it’ll burn, trust me.
Add mushrooms: Throw in all those mushrooms. It’ll seem like way too many. Don’t worry, they shrink. Cook, stirring now and then, till they release their liquid and start to go golden. This is where I usually sneak a taste; it’s already pretty tasty.
Flour time: Sprinkle in the flour, stir it around so things get a little pasty. Cook a minute or two; don’t stress if it clumps, it sorts itself out later.
Pour in stock (and maybe wine): Slowly add the stock, scraping up any brown bits. Add a splash of wine if you’re feeling posh. Bring to a gentle simmer, stirring now and then. Let it bubble for 10-ish minutes. If it looks weird, it always does at this stage.
Blend (if you want): For super creamy soup, blitz with a stick blender. Or leave it chunky. Sometimes I do half and half — best of both worlds.
Add the cream: Stir in cream, simmer a minute to heat through. Taste it — more salt? Pepper? A sneaky dash of soy sauce?
Serve: Ladle into bowls, sprinkle with parsley. Bask in the glory (or, y’know, just eat).

Notes (AKA: What I Learned the Hard Way)

If you let the soup boil after adding cream, it can get weird and split. Or maybe that’s just me?
Don’t skip the browning step with mushrooms; it's where all the flavor lives. I tried skipping it once — bland city.
If you accidentally make it too thick, just splash in more stock or water. Too thin? Let it bubble a bit longer.

Variations I’ve Tried (Some Winners, Some...Not)

Add a handful of spinach at the end; it wilts down and adds a nice color.
Swap cream for coconut milk for a dairy-free twist. Not quite the same, but still tasty.
Once I tossed in leftover roasted potatoes. It worked! (But cold rice, not so much. Turned gluey. Lesson learned.)

Do You Really Need Fancy Equipment?

I use a stick blender for pureeing right in the pot. But if you don’t have one, scoop some into a regular blender (just don’t overfill it — hot soup eruptions are nobody’s friend). Or, just chop mushrooms smaller to start and leave it rustic. Honestly, sometimes I just mash with a potato masher if I’m feeling lazy.

How to Store It (If You Even Have Leftovers)

This keeps in the fridge for about 3 days in a sealed container, though honestly, in my house it never lasts more than a day! It’ll thicken up overnight, so add a little water or stock when reheating. Haven’t tried freezing it — cream soups can go a bit funny, but I hear it works for some folks. If you do, let me know how it goes?

The Best Way to Serve It (In My Humble Opinion)

I love this with a big hunk of crusty bread for dunking, or sometimes just crackers if I’m in a rush. My partner insists on a sprinkle of grated parmesan and a twist of black pepper. Oh, and if you’re feeling extra, drizzle a bit of truffle oil over the top. We do this on special Sundays. (Also, try serving in a mug — somehow tastes cosier? No idea why.)

Stuff I Wish I’d Known (Pro Tips from My Many Mishaps)

Take your time sautéing mushrooms — I once tried rushing it and regretted it because they just boiled, not browned. Boring.
Don’t add cream too early. Seriously, I did this once and ended up with a split mess. Learn form my impatience!
If you use really salty stock, taste before adding more salt. (I forgot. Soup was, um, memorable.)

FAQ (Honestly Asked by Friends and Family)

Can I use different mushrooms?: Absolutely! I’ve used all sorts — even a wild mix once, though I did double check none were poisonous. Shiitake, portobello, bella, you name it. Each brings its own thing.
Can I make it vegan?: Yup, just use olive oil instead of butter and swap in coconut cream or a good oat cream. Also, make sure your stock is veggie. Actually, I find it works better if you add a bit of miso for umami.
What if I don’t have a blender?: No worries, just chop the mushrooms smaller and leave it chunky. Or borrow one — I once went on BorrowMyBlender for a day. Handy!
Can I freeze this?: Sort of. Cream soups can split after freezing, but the flavor is still good. Just whisk it up well when you reheat.
How can I make it more filling?: Add a handful of cooked barley or brown rice towards the end. Or, top with a poached egg. That sounds weird but is amazing.

Unrelated side note: Have you ever noticed how the smell of sautéing onions can make even a Monday feel like a Friday? Anyway, back to soup. If you make this, let me know how it turns out — I genuinely love hearing your tweaks (even the questionable ones!).

Homemade Creamy Mushroom Soup Recipe