Who knew mushroom soup could be this versatile?! Whether you’re in the mood for something smooth and creamy or want to keep a little texture, this recipe has you covered with three different variations—all from one simple base!
Here’s the fun part: it’s all about how much you blend. Want that dreamy, velvety texture? Blend it all the way, and you’ve got yourself a soup that’s totally creamy and smooth. Perfect for those cozy nights when you’re craving a little comfort in a bowl.
Prefer something with a bit more bite? Go for the chunky version, where you blend just a little, leaving the mushrooms mostly whole. It’s hearty, rustic, and full of texture. You’ll actually feel like you’re eating a meal, not just sipping soup.
And for my indecisive friends (no shame here!), you can land somewhere in the middle—half-blended for a soup that’s creamy with delightful mushroom chunks in every spoonful. It’s the best of both worlds!
Whichever way you decide to blend, the flavors are always on point: earthy mushrooms, a hint of garlic, and just the right amount of richness. Quick, easy, and totally customizable—this mushroom soup is about to become your new favorite cozy dish.
Heat butter in a large saucepan or Dutch oven over medium high heat. Add mushrooms with a pinch of salt (I prefer kosher salt here.) I often divide the mushrooms between a Dutch oven and a large frying pan to speed up the process.
Cook mushrooms until they release their liquid; once the liquid releases it will start to evaporate. Once evaporated, the mushrooms will start to brown. Cook until the mushrooms are nice golden brown.
When you are happy with the level of caramelization on your mushrooms, add your onions and cook them stirring occasionally for only about 3 minutes or so, until soft and translucent, but not brown.
Add the flour and cook for 2 minutes or so, stirring constantly, to cook off the raw flour taste; do not brown the flour. Add the garlic and cook for only 10-30 seconds until aromatic but not brown.
If using wine, add at this time and take care to scrape up the flavourful bits of fond on the bottom of the pan. Cook for a minute or two until almost completely evaporated.
Add your stock very slowly while stirring and immediately turn the heat to high. Add milk. Add dried thyme and bay leaves. Add soy sauce and miso paste. You do not want to season the soup at this point with salt and pepper as it may result in it being over seasoned. After the liquid is brought to a boil, turn down the heat to maintain gentle simmer.
Allow the soup to gently simmer uncovered for 30-45 minutes, and up to an hour if desired. If the soup ends up reducing too much, remember, it could always be fixed by adding more liquid.
You can leave your soup as is (proceed to the next step if that’s the case,) or puree all or parts of it. Remove bay leaves. Use handheld immersion blender or transfer the desired amount of your soup (1/4 – ½ batch of your soup for half-pureed soup or all of it for perfectly smooth and creamy consistency) to the blender, this may need to be done in batches, and puree until smooth. Return back to the pot.
Cream may be omitted entirely, but I prefer adding a very small splash of cream at this point and cooking until heated through. Taste your soup and season with salt and pepper to taste! Add more stock (or even water) to thin the soup out and get to your desired consistency, if needed. You can garnish your soup with sprigs of fresh thyme, pan seared mushrooms, lemons. Enjoy!
Ingredients
Directions
Heat butter in a large saucepan or Dutch oven over medium high heat. Add mushrooms with a pinch of salt (I prefer kosher salt here.) I often divide the mushrooms between a Dutch oven and a large frying pan to speed up the process.
Cook mushrooms until they release their liquid; once the liquid releases it will start to evaporate. Once evaporated, the mushrooms will start to brown. Cook until the mushrooms are nice golden brown.
When you are happy with the level of caramelization on your mushrooms, add your onions and cook them stirring occasionally for only about 3 minutes or so, until soft and translucent, but not brown.
Add the flour and cook for 2 minutes or so, stirring constantly, to cook off the raw flour taste; do not brown the flour. Add the garlic and cook for only 10-30 seconds until aromatic but not brown.
If using wine, add at this time and take care to scrape up the flavourful bits of fond on the bottom of the pan. Cook for a minute or two until almost completely evaporated.
Add your stock very slowly while stirring and immediately turn the heat to high. Add milk. Add dried thyme and bay leaves. Add soy sauce and miso paste. You do not want to season the soup at this point with salt and pepper as it may result in it being over seasoned. After the liquid is brought to a boil, turn down the heat to maintain gentle simmer.
Allow the soup to gently simmer uncovered for 30-45 minutes, and up to an hour if desired. If the soup ends up reducing too much, remember, it could always be fixed by adding more liquid.
You can leave your soup as is (proceed to the next step if that’s the case,) or puree all or parts of it. Remove bay leaves. Use handheld immersion blender or transfer the desired amount of your soup (1/4 – ½ batch of your soup for half-pureed soup or all of it for perfectly smooth and creamy consistency) to the blender, this may need to be done in batches, and puree until smooth. Return back to the pot.
Cream may be omitted entirely, but I prefer adding a very small splash of cream at this point and cooking until heated through. Taste your soup and season with salt and pepper to taste! Add more stock (or even water) to thin the soup out and get to your desired consistency, if needed. You can garnish your soup with sprigs of fresh thyme, pan seared mushrooms, lemons. Enjoy!
Notes
