creamy mushroom soup

The Best Homemade Vegan Cream of Mushroom Soup! Full of flavour and easy to make. This recipe is so good you’ll never buy a can of soup again! Gluten free, dairy free!

Vegan Cream Of Mushroom Soup - Wickedly Good!

onion,

garlic cloves, chopped small

thyme

fennel powder

garlic

(1 litre) carton mushroom broth,

all purpose flour

tamari

Better than Bouillon Vegetarian No Beef Soup Base

tomato paste

1- 14 fluid oz can full fat coconut milk

balsamic vinegar

sea salt

black pepper

Add the butter, onions and a pinch of salt and pepper to a large soup pot (I use my Dutch Oven). Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.

Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.

Add in the rest of the ingredients (except balsamic vinegar, salt and pepper). Bring to a boil on high heat.

Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.

Remove from the heat. Take two big ladles of soup and blend in your blender (Vitamix is great) or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar, salt and pepper. Taste for seasoning and add additional salt and pepper if needed.

Enjoy! Serve as an appetizer or entree for lunch or dinner with some artisan bread , garlic bread or naan. For step by step photos see post above 🔼.

Creamy Mushroom Soup with Rosemary and Garlic - a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!

Creamy Mushroom Soup 

olive oil, butter or vegan butter

onion, diced (or two fat shallots)

garlic cloves, rough chopped (2-4 more for garnish, sliced)

lb cremini mushrooms, sliced (or use mushrooms of your choice)

salt

fresh rosemary, chopped (or thyme)

sherry cooking wine (not vinegar) or marsala wine or red wine

flour (or GF flour)

chicken stock

sour cream

pepper

Optional garnish: drizzle of truffle oil, garlic “chips”

Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.

Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar).  Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten.  Optional: Set aside 1/4 cup mushrooms for garnish.

Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.

Stir in the sour cream until fully incorporated.

If you would like a thinner soup, add a little more broth, readjusting the salt.

To make the garlic chips

, thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes.  Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.

To Serve

Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.

WOW!   Just made this and it was wonderful.  We used oil instead of butter, and cashew cream instead of sour cream.  I surprised my wife with this dish and she was amazed at how good it was!

I think had a used cooking sherry and butter this would have been way better. Instead, I used olive oil and red wine and found it to be quite bland. Will try again with the other ingredients!

Fabulous aroma &amp; taste, thanks for sharing an easy to follow recipe. I would like to know the best way to thin, as it is quite thick. Thanking you advance.

Solid recipe!  I liked those garlic chips A LOT and will be making those again.  I could have used a little tip about mixing in the sour cream.  I would usually temper something like that, but the method didn't call for it, so I just put it all in at once.  Oops!  Mistake.  It never fully incorporated.

My husband and I loved this, used sherry, butter, cremini mushrooms and chicken stock. The garlic chips were wonderful! Great recipe, will make again.

This is divine!  I can't wait to serve this tonight.  Thank you!!

Amazing. I used dry Marsala wine instead of sherry because that’s what I had on hand. Always looking for delicious vegetarian main meals and this fit the bill. Best mushroom soup I have ever eaten!

https://content.jwplatform.com/videos/AnQMp63M.mp4

 Mushroom Soup with Garlic Chips and Rosemary – a delicious easy recipe that comes together in 30 minutes – perfect for special gatherings or simple enough for weeknight dinners! Vegan-adaptable, Keto and GF adaptable! Video.

Creamy Mushroom Soup Video

A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

Low Fat Creamy Mushroom Soup

tbsp flour

water

tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)

oz shiitake mushrooms (sliced)

oz baby bella (sliced)

celery

butter

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bullion and butter and bring to a boil.

Cover and simmer until vegetables are soft, about 20 minutes.

Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes.

Creamy Wild mushroom soup

oz (400 grams) mixed wild mushrooms

(1 litre) vegetable stock

(10 g) dried porcini mushrooms

(100 ml) heavy cream (double cream)

onion (finely chopped)

garlic (finely chopped)

parsley

olive oil

salt and pepper (to season)

Add the dried mushrooms to a small bowl and cover with hot water, set aside.&nbsp;Add the olive oil to a pot on a medium heat.

Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.

Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.

Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

Serve in large bowls with a drizzle&nbsp;olive oil and some parsley.

https://embed.mediavine.com/videos/zggjnfl3lvbrfe42s8dx

Creamy Wild Mushroom Soup

A gourmet creamy mushroom soup that uses three types of mushrooms for maximum flavor while pureeing the mixture produces a smooth texture.

Mushroom Soup

brown mushrooms (cremini or baby bella)

white mushrooms

unsalted butter (or extra-virgin olive oil)

white onion (or yellow, ¼-inch dice)

thyme (or ¼ teaspoon dried)

dry white wine

white wine vinegar (red wine vinegar

porcini mushrooms

unsalted vegetable stock (or chicken stock)

heavy whipping cream

chives

Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.

Heat a large pot or dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, saute for 30 seconds.

Increase the heat to medium. Add the slicd mushrooms, sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve ¼ cup of for garnish.

Add the wine and vinegar, stir and cook until most of the liquid evaporates, about 3 to 4 minutes. Add the dried porcini mushrooms, stir to combine.

Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 minutes, stirring every five minutes.

Carefully transfer the soup to a blender and reserve the pot. Make sure the cap in the feeding hole is removed, and cover instead with a kitchen towel to prevent splattering. Do not fill the blender more than halfway full, work in batches if needed. Puree on medium speed for 30 seconds. Increase to high speed, process until a smooth, about 1 minute. Transfer the pureed soup back to the pot.

Heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes. Season with salt and pepper to taste.

Divide the soup among serving bowls. Garnish with reserved mushrooms and chives.

This rich and creamy mushroom and leek soup is easy to make in one pot with simple ingredients. It&#039;s wonderfully earthy, fresh and filling, and of course, topped off with some bacon!

Creamy Mushroom and Leek Soup

bacon

onion (diced)

white mushrooms (sliced)

shitake mushrooms (sliced)

leeks (sliced)

heavy cream ((double

chicken stock ((700 milliliters))

Heat a large dutch oven, or heavy bottomed pan, on a medium high heat and cook the bacon pieces until brown and crispy. Remove, keeping the fat in the pan, and keep to one side.

Add in the onion, garlic, salt and pepper and cook until the onions start to soften.

Turn the heat down to medium and add in the mushrooms and leeks. Cook, stirring occasionally, until the mushrooms have shrunk down and are soft (about 15 minutes).

Stir in the cream and stock and bring to a boil. Simmer for 5 minutes, stirring occasionally.

Use an immersion blender to blend the soup to your desired texture.

Taste for seasoning and serve with the bacon bits and fresh parsley.

Recipe video above. This is a magnificent yet easy, creamy Mushroom Soup where you&#039;ll enjoy intense mushroom flavour with every mouthful! Forget whole mushrooms bits floating in a wan broth. Blending the soup releases all the gorgeous, earthy flavour locked up in the mushrooms into every luscious, creamy bite.

/ 2 tbsp unsalted butter

onion (, chopped)

garlic (, minced)

/ 14 oz white mushrooms ((Note 1))

200 grams/ 7 oz Swiss Brown/Cremini mushroom ((Note 1))

vegetable stock

salt (, cooking/kosher)

tsp black pepper

crème fraiche or cream ((any full-fat) (Note 3))

Croutons ((Note 4))

Cream or extra virgin olive oil (, for drizzling)

Parsley ((roughly chopped), chervil (if you're feeling a bit fancy),

Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.

Saute onion and garlic: Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.

Cook mushrooms: Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won&#039;t as the pot is too crowded but we do not need colour.

Simmer 15 min: Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.

Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.

Blitz: Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid (Note 5), cover the hole with a folded tea towel. Blend until completely smooth.

Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.

Serve: Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you&#039;re feeling a bit fancy), chervil. Don&#039;t forget bread for dunking!

Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Serve with crusty bread and freeze any leftovers

Soup maker mushroom soup

onions

mushrooms, finely chopped (chestnut or button mushrooms work well)

tbsp single cream

Put the onions, garlic, mushrooms, and stock into the soup maker, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.

Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.

Cream of Mushroom Soup

garlic, minced

thyme,

all-purpose flour

vegetable stock (or chicken stock)

salt (or

black pepper (or

heavy cream (or half and half)

Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.

Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.

Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.

Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.

Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side

What a gorgeous looking soup! I've never tried making my own cream of mushroom soup before, but you've inspired me.

Homemade soup is the BEST. Mushroom soup is so delicious. This is the perfect comfort food right here. With a nice slice of fresh bread and a glass of white wine. I call this dinner.

This is a beautiful soup, Sam! I didn't know you were in Vancouver (I'm in Kelowna) so I guess we are both lucky on the Canadian winter, even though its been a long one. Thanks for this yummy recipe!

what a luscious creamy soup - perfect for snowy winter days

Made this tonight.    So delicious on a cold day.  The whole family loved it!     Easy to make too.  I’m going to make a batch for holiday green bean recipe instead of canned mushroom soup!

This Creamy Mushroom Soup recipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with a myriad of veggies, loads of mushrooms, and tender farro. Dip in some crusty buttered bread for the best kind of comfort food!

Creamy Mushroom Soup Recipe

pearled farro ((Note 1))

unsalted butter, (separated)

yellow onions ((2 onions))

carrots ((4-5 carrots))

(1/2-inch) celery ((4-5 stalks))

pkg. (8 oz.) baby bella mushrooms, (sliced 1/4th inch thick)

Fine sea salt & pepper

container (32 oz.) (4 cups) vegetable

sage

bay leaf

white, all-purpose flour

whole milk ((or 2%))

tbsp. red wine vinegar,

PREP: Thoroughly rinse farro in a sieve or strainer under cool water. Shake off excess water and let stand in the strainer to dry until ready to use. Prep veggies: very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, slice mushrooms 1/4-inch thick. Mince garlic.

VEGGIES: Add 2 tbsp olive oil and 2 tbsp butter to a large pot over medium-high heat. Once butter is melted, add onion, carrot, celery, mushrooms and garlic. Season to personal taste preference (I add 1-3/4 tsp fine sea salt &amp; 1 tsp pepper). Cook, stirring frequently, until vegetables are softened and onion is beginning to turn golden, 6-8 minutes.

SEASONINGS: Add seasonings (1/2 tsp Italian seasoning, thyme, and sage), plus rinsed farro. Sauté, stirring constantly, for 1 minute.

SIMMER: Add in bay leaf and all the broth or stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 30-35 minutes or until farro is cooked through and veggies are tender. (Farro has a lovely chewiness, but shouldn&#39;t have a hard center.)

CREAM BASE: Meanwhile, melt the remaining 6 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly for 1 minute. Slowly pour in the milk while whisk vigorously until smooth. Cook, stirring constantly until mixture thickens then remove from heat.

FINISH: Once farro is tender, pour the creamy milk mixture into the soup and stir. Taste, adjusting seasonings to personal preference. (We love this soup super thick and creamy, but add a splash more milk to thin it to desired consistency.) Stir in red wine vinegar if using. Serve in bowls topped with Parmesan cheese and fresh herbs if desired. Enjoy with crusty buttered bread!

STORING: Farro will continue to soak up surrounding liquid as it&#39;s stored. We recommend reheating this soup on the stovetop over low heat, stirring frequently. (Boiling may cause ingredients to separate.) Add a splash more milk or broth as needed to thin. This soup is best enjoyed within 3 days. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1672345852/dq629m9pwqctm3st2if9.mp4

This Creamy Mushroom Soup recipe has a deep, savory flavor with a wonderful heartiness. This soup has a thick, creamy base that is packed with loads of veggies, a plethora of mushrooms, and tender whole-grain farro. Dip in some crusty buttered bread for the best kind of comfort food!

Creamy Mushroom Soup

Cream of mushroom soup just got a makeover with this Vegan Mushroom Soup. With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup that will wow your tastebuds. Perfect for holiday dinners!

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Top 16 creamy mushroom soup recipes from across the web

The most viewed creamy mushroom soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed creamy mushroom soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine