Three kinds of mushrooms, roasted to perfection, create the rich & complex flavor in this Creamy Mushroom Soup recipe. It's a comforting meal on a cold day.
There is nothing better than a piping hot bowl of homemade soup. It warms the body and the soul. Jackie and I love soup, so much so that I could probably come up with a new soup recipe every week. Our family's favorites (that I make the most often) are Broccoli Potato Cheese Soup, Fire Roasted Black Bean Soup, and Macaroni Soup. I like creamy soups, and Jackie prefers lighter broth soups. But we both love a simple meal consisting of a bowl of homemade soup and a simple salad. There is no better quick dinner or weekend lunch. This Rich and Velvety Cream of Mushroom Soup recipe is one that we both love. It is easy to make and always comforting on a cold day.
Ingredients:
- MUSHROOMS: 1 ½ pounds. We like to use a blend of mixed mushrooms to create the best, full-bodied flavor. We used white mushrooms (Baby Bellas), cremini mushrooms, and enoki mushrooms.
- BUTTER: 6 tablespoons
- FLOUR: 6 tablespoons
- OLIVE OIL: 3 tablespoons (use the best quality of Extra Virgin Olive Oil you can afford)
- CHIVES: ½ cup, chopped
- BEEF STOCK (BEEF BROTH): 1 quart. You can use chicken broth (chicken stock) as well.
- HEAVY CREAM: 1 cup
- CRACKED BLACK PEPPER: 1 teaspoon
- SALT: 1 teaspoon
- TRUFFLE OIL: 2 tablespoons
How To Make Mushroom Soup:
- Preheat Oven to 400°.
- Roughly chop mushrooms and place in oven-safe baking dish. Add olive oil and ¼ C chopped chives.
- Place mixture in oven and roast for 20 minutes.
- Meanwhile, in a large stock pot, melt the butter. Add the flour and mix together. Cook over medium heat for 5 minutes.
- Add cracked pepper, salt, and mushroom mixture from the oven.
- Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
- Add heavy cream and stir until combined. Simmer for 15 minutes.
- Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.
Why this recipe works:
You can usually find different kinds of beautiful mushrooms at the market all year round. For this recipe, I chose three: crimini mushrooms (baby Bella mushrooms), white mushrooms and enoki mushrooms. The process of roasting the mushrooms first is key to developing the rich, complex flavor of this simple recipe (it also gives it the deep golden hue). This recipe uses a few ingredients, but it is filled with absolutely delicious, rich flavor. I also think the different mushrooms add an unexpected shift in texture from one bite to the next.
Frequent Asked Questions (FAQ's):
Yes, you can!! Follow steps 1 & 2, then skip step 3. Combine mushrooms + beef stock with salt & pepper and cook for 5 min. Then in small bowl, add 3 tablespoon cornstarch with ½ C water and stir until dissolved. Add this mixture to the mushroom broth and stir (it's going to thicken rather quickly). Turn heat down to low, add cream and allow to simmer for 10-15 min. You can adjust the consistency by adding more cream or broth (if too thick) or a little more cornstarch to the water mixture if it is too thin.
We think a blend of mushrooms is best for maximum flavor. Start with fresh white and Cremini mushrooms, and add other varieties: mini portobello mushrooms, Shiitake mushrooms, or oyster mushrooms work well.
We do not recommend freezing this recipe. You can refrigerate it in an airtight container for up to a week.
More Creamy Soup Recipes:
CREAM OF TOMATO SOUP WITH SMOKED GOUDA & BACON CROUTONS
CREAMY ROASTED CAULIFLOWER SOUP
ROASTED SWEET CORN & APPLE BISQUE
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Creamy Mushroom Soup recipe
Three kinds of mushrooms, roasted to perfection, create the reich & complex flavor in this Creamy Mushroom Soup. It's so easy to make!
- Total Time: 40 mins
- Yield: 2 quarts 1x
Ingredients
- 1 ½ pounds mushrooms (we used a blend of shiitake, oyster, crimini and white mushrooms
- 6 tablespoons butter
- 6 tablespoons flour
- 3 tablespoons olive oil
- ½ C chopped chives
- 1 quart beef stock
- 1 C heavy cream
- 1 tsp cracked black pepper
- 1 tsp salt
- 2 tablespoons truffle oil
Instructions
- Preheat Oven to 400°.
- Roughly chop mushrooms and place in oven-safe container. Add olive oil and ¼ C chopped chives.
- Place mixture in oven and roast for 20 minutes.
- Meanwhile, in a large stock pot, melt the butter, add the flour and mix together. Cook over medium heat for 5 minutes.
- Add cracked pepper, salt, and mushroom mixture from the oven.
- Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
- Add heavy cream and stir until combined. Simmer for 15 minutes.
- Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 6 0z
- Calories: 345
- Sugar: 4.3 g
- Sodium: 721.8 mg
- Fat: 31 g
- Carbohydrates: 13.1 g
- Protein: 7.1 g
- Cholesterol: 53.1 mg
Keywords: soup, stew, mushroom, cream, cremini, easy, shiitake, truffle, creamy,
Kristen Roberts says
This looks so elegantly simple! I can't wait to give the recipe a try.
Keith says
Thanks so much, we hope you try it and love it as much as we do!!
Melissa Stark says
Hi! do you think I could make this with cornstarch instead of flour? I'm gluten free, this soup looks amazing, and my love for mushrooms makes me want to attempt the substitution. Thanks!
Jackie says
Hi Melissa, we're so happy you stopped by!
Yes, you can!! Follow steps 1 & 2, then skip step 3. Then combine mushrooms + beef stock with salt & pepper and cook for 5 min. Then in small bowl, add 3 Tbsp cornstarch with 1/2 C water and stir until dissolved. Add this mixture to the mushroom broth and stir (it's going to thicken rather quickly). Turn heat down to low, add cream and allow to simmer for 10-15 min. You can adjust the consistency by adding more cream or broth (if too thick) or a little more cornstarch to the water mixture if too thin.
Please do let us know how it turns out!!