Creamy Mushroom Soup with Baby Bellas
This updated, delicious, creamy mushroom soup is a lighter take on the old-school version. The cozy mushroom flavor takes center stage, with the cream as 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, I cook the mushrooms undisturbed for a long time to intensify their flavor. This simple technique makes a definite difference. Second, I use a small amount of cream, letting the mushroom flavor shine.
If you want to pair this soup with another dish on snowy days, I recommend my kale crunch salad copycat recipe and easy yeast bread. Together, they’re a trifecta!
Ingredients
What Types of Mushrooms can I use?
This recipe is based on 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 to use one. Here, you can learn about different varieties.
In addition to the base, you might want to sprinkle in additional mushrooms. Additional mushrooms 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 garnishing options. 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
Yes, absolutely; substitute canned full-fat coconut milk for cream.
I use button mushrooms for 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 olive oil
- 1 medium onion, diced
- 8 oz baby bella mushrooms, broken into small pieces
- 8 oz white button mushrooms, broken into small pieces
- 4 cloves garlic, minced
- 1 pinch salt
- 2 teaspoons thyme
- ¼ cup flour
- ⅓ cup cooking sherry or dry white wine
- 3 cups vegetable broth
- ½ cup heavy cream or canned full-fat coconut milk
Garlic Croutons (optional)
- 2 cups bread
- 2 tablespoons olive oil
- 1 tablespoon garlic salt
Instructions
- Onions: In a soup pot or Dutch oven, heat the olive oil over medium heat. Add onions and sprinkle with salt. Stir often; cook the onions until they begin to brown, about 8 minutes. Add the garlic and thyme; cook, stirring occasionally, for about 2 minutes. Using a slotted spoon, remove the onions and set aside, leaving the oil in the pot.
- Mushrooms: Add mushrooms to the pot you cooked the onions 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 to 2 more times and continue to cook until golden brown all over, about 5–7 minutes longer. Sprinkle the mushrooms with flour and toss to coat evenly. Cook for another 2 to 3 minutes undisturbed. Add the sherry and cook the mushrooms undisturbed for another 3 to 5 minutes. 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. Add the 2/3rds of the cream to the soup and stir.
- Creamier Soup: Take up to 1/3 of the soup and place it in a blender. Blend until smooth. Return to the pot and stir to incorporate.
- Serve: Pour into bowls, then 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 to 15 minutes, until the croutons reach your desired level of toastiness.
Notes
- For a creamier soup, add up to 1/2 cup of heavy cream or coconut milk.
- For a lighter soup, substitute half-and-half for the heavy cream.
- Storage – Refrigerator – Transfer the soup into an airtight container. You can store the soup in the refrigerator for up to three days.
- Storage – Freezer – I do not recommend freezing this soup.
Can you substitute puréed cashew nuts for the cream?
I loved it but I thought 2 teaspoons of thyme was too much. I will reduce it next time. It didn’t need cream to be creamy.
Hi Josse, I am glad you like it. I totally understand on the thyme. The amount can be personal preference.
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! 🙂