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Mushroom Soup

Name: Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 450 grams White button mushroom; 1 cup Heavy cream; 2 Tbsp Butter; 1 tsp Olive oil; 1 Chicken stock cube and; 3 Cups Water; 2 Tbsp Apple cider vinegar (or ½ cup white wine); ½ tsp Salt; ½ tsp Ground white pepper; ½ tsp Nutmeg powder; 3 Bay leaves; 1 Onion (Sliced); 8 Garlic cloves (minced)

ByAva
Published OnNov 2, 2024
Updated OnMar 22, 2026
1 Comment

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Today, we are making Mushroom soup. This dish is creamy, hearty, warm, and perfect for a cozy day at home. Many people are unaware that Mushroom soup can also be a main course with delicious garlic bread on the side. Did you know that there are over 22,000 different types of mushrooms worldwide, and only 3,000 are edible.

The oldest known records of mushrooms date back to Ancient Egypt, where they were considered to be immortal plants. In the 17th century, French chefs began experimenting with mushroom dishes, leading to the creation of creamy mushroom soup. This modern version of mushroom soup gained popularity in the 20th century, especially in the United States, where canned mushroom soup became a staple for families needing to feed larger households.

Why Mushroom Soup?

Mushrooms are fantastic in soup due to their deep, earthy flavors. They are low in calories and high in nutrients. There are many types of mushrooms that can be used to make mushroom soup, such as white button, cremini, Portobello, shiitake, oyster, chanterelle, porcini, and morel mushrooms, each bringing its own flair to the dish.

Ingredients

White button mushrooms, Onion, Garlic, Bay leaves, Salt, pepper, vegetable/chicken stock, nutmeg powder, paprika powder, Heavy cream, Butter, olive oil, apple cider vinegar, water.

White button mushrooms were used for this recipe; you can also use Cremini or Portobello mushrooms. Onions and garlic provide a flavourful base, while bay leaves, salt, pepper, nutmeg powder, paprika powder, and vegetable stock enhance the mushroom soup’s flavour. Heavy cream adds creaminess; alternatives include coconut milk or sour cream, which can be substituted. Apple cider vinegar adds a slight tang to the soup.

Instructions

Slice the onion and mince the garlic. Wash the mushrooms thoroughly, pat them dry, and slice them to ⅛ inch thickness. Preheat the pan on medium-low heat. First, cook the onion in butter for three minutes. Then, cook the garlic for one minute. Add one teaspoon of olive oil to prevent burning. Preheat the pot to medium-low heat.

Add the mushrooms and cook them for two minutes without adding the spices. When the mushrooms begin to release liquid, add the following spices: nutmeg, paprika, salt, and ground white pepper, as well as the apple cider vinegar. Stir to mix and cook the mushrooms for another two minutes. Avoid overcooking the mushrooms, the natural liquid of the mushroom contains a lot of flavour and this is an important component to ensuring the success of this dish.

Add the garlic and onion to the pot. Add the chicken stock cube, bay leaves, and three cups of water, and bring the soup to a boil. Then, adjust the temperature to low and simmer for 15 minutes with the lid closed. After simmering the soup, remove the bay leaves and use an immersion blender to puree it. This process will make the soup silky and smooth. If the blender is made of glass, slowly add the mushroom soup and mix gradually. After blending the soup, add the heavy cream and cook for two minutes on medium-low heat while stirring now and then. Garnish with finely chopped parsley and slices of cooked mushrooms.

What to serve the Mushroom soup with?

Mushroom soup is a versatile dish that pairs well with various dishes. This fantastic soup matches crusty bread made from baguette or ciabatta, Grilled cheese sandwich, Greek salad, Buttery Garlic bread, Creamy risotto, or Fresh vegetable sticks.

How to Store Mushroom Soup?

Mushroom soup can be stored in various ways, including in the fridge or freezer. Ensure the soup has cooled before storing it to prevent condensation from causing spoilage. Use an airtight container or a zip-lock packet. Mushroom soup can be stored in the fridge for up to 4 days and in the freezer for up to 2 months—portion it out to freeze so it’s easier to thaw the amount you want to consume. Reheat the soup on the stovetop over medium-low heat. If the soup is frozen, thaw it before heating.

Expert Tips

Use firm, non-slippery fresh mushrooms. Mixing a variety of mushrooms can further enhance the complexity of flavours. Various herbs will also add a fresh herb aroma to the soup. Adding a teaspoon of soy sauce or oyster sauce can enhance the soup’s umami flavour. Hints of lemon zest brighten up the flavours. Serve immediately while the soup is hot.