Creamy Mushroom Soup with Baby Bellas
This updated, delicious, creamy mushroom soup is a lighter version of the old-school soup. The cozy mushroom flavor takes center stage while the cream plays the best supporting actor. You can make this easy recipe smooth or chunky.
Creamy mushroom soup is lighter than traditional cream of mushroom soup—and so much better! I bet you can guess I love this soup.
Two secrets make it so good. First, the mushrooms are cooked undisturbed for a long time to intensify their flavor. This simple technique makes a definite difference. Second, a light amount of cream is used, allowing the mushroom flavor to shine.
If you want to pair this soup with another dish on snowy days, I love it with tortellini alla panna or air fryer acorn squash. On cozy winter nights, I recommend pairing this recipe with my kale crunch salad copycat recipe and easy yeast bread. Together, they’re a trifecta!
Ingredients
What Types of Mushrooms can I use?
The base of this recipe is made using baby bella and white button mushrooms. I recommend sticking to common mushrooms you find at the store. Check out my blog post on the best cremini mushroom substitutes if you want a substitute. Here, you can learn about different varieties.
In addition to the base, you might want to sprinkle in additional mushrooms. The additional mushrooms will add complexity and earthy flavors. The earthy flavor can be pretty intense; as a general rule, a little goes a long way.
Garnish Suggestions
There are lots of great options for garnishing. Here are a few suggestions. Personally, I love chunky soup, and I load up on garnishes.
- Mushrooms
- Green onions
- Garlic croutons
- Parsley
- Chives
- Thyme
- Bacon
- Cream
- Parmesan cheese
Frequently Asked Questions
Yes, absolutely; substitute canned full-fat coconut milk in place of cream.
I would use button mushrooms when making the base of this soup. You can also sprinkle in various mushrooms for a more complex flavor profile.
Much like golden mushroom soup, creamy mushroom soup is lighter in flavor and texture than traditional cream of mushroom soup. However, golden mushroom soup has many additional flavors that my recipe does not.
Storage
Refrigerator: Let the soup cool to room temperature. Then, transfer to an airtight container and store it in the fridge for up to three days. I do not recommend freezing this soup.
Creamy Mushroom Soup with Baby Bellas
Equipment
- Stick blender
- Soup or other heavy pot
- Baking sheet (optional)
Ingredients
- ¼ cup (54g) olive oil
- 1 medium onion, diced
- 8 oz (340g) baby bella mushrooms, broken into small pieces
- 8 oz (227g) white button mushrooms, broken into small pieces
- 4 cloves (12g) garlic, minced
- 1 pinch salt
- 2 teaspoons (4g) thyme
- ¼ cup (31g) flour
- ⅓ cup (79) cooking sherry or dry white wine
- 3 cups (705g) vegetable broth
- ½ cup (119g) heavy cream
Garlic Croutons (optional)
- 2 cups (473g) bread
- 2 tablespoons (28g) olive oil
- 1 tablespoon (18g) garlic salt
Instructions
- Onions: In a soup pot or a dutch oven, heat the olive oil over medium heat. Add onions and sprinkle with salt. Stirring often, cook the onions until they begin to brown, about 8 minutes. Add garlic and thyme, continue to cook, stirring occasionally for about 2 minutes. Using a slotted spoon, remove the onions from the pot and set aside, leaving the oil in the pot.
- Mushrooms: Add mushrooms to the pot the onions were cooked in. Arrange the mushrooms in a single layer at the bottom of the pot. Sprinkle with salt and cook undisturbed for about 5 minutes. Stir 1 – 2 times more and continue to cook until golden brown all over, about 5–7 minutes longer. Sprinkle flour over the mushrooms and toss to coat evenly. Cook for another 2- 3 minutes undisturbed. Add the sherry and cook for an additional 3 – 5 minutes undisturbed. The mushrooms should be very brown and possibly caramelized.
- Stock: Add the stock and onions to the mushrooms. Bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes. Remove from heat and use the stick blender to blend soup until desired creaminess. Add the 2/3rds of the cream to the soup and stir.
- Serve: Pour into bowls, top with remaining cream and desired garnishes.
Garlic Croutons (optional)
- Prep: Preheat the oven to 350. Line a baking sheet with parchment paper. Cut the bread into cubes.
- Make and Bake: Toss the bread cubes in olive oil and garlic salt. Arrange on a baking sheet. Bake for 12 – 15 minutes, until the croutons are at the desired toastiness.
Notes
- For a creamier soup, add up to an additional 1/2 cup of heavy cream
- For a lighter soup, you can substitute half and half for heavy cream.
- Storage – Refrigerator – Transfer the soup into an air-tight container. Soup can be store this way in the refrigerator for up to three days.
- Storage – Freezer – I do not recommend freezing this soup.
Excellent. Watching my cholesterol so I didn’t add the cream and it wasn’t missed.
Hi! I am so happy you liked it. I agree about the cream, the mushrooms are so flavorful being cooked that way that the cream is not even needed.
Yum, this looks so yummy!!!
p.s. I started a blog recently, I hope you check it out! 🙂