Creamy mushroom soup is rich and velvety made from sautéed mushrooms, onions, carrots and celery, pureed then finished with cream and fresh herbs. The earthy flavor and smooth texture are better than anything you find in a can especially when paired with easy no yeast Parmesan bread twists!
There is nothing better than a comforting bowl of soup to welcome fall and this creamy mushroom soup is one of my favorites that I would make every season in Canada. I got the recipe from a friend and tweaked it over the years until it was the best soup with a velvety, creamy texture and deep earthy flavors.
The soup is infused with mushroom flavor from pureeing a portion of the soup, but there are still enough mushroom pieces leftover to still give it a great mouthfeel. The no-yeast Parmesan bread twists are the perfect accompaniment to dip into the warm bowl of soup for a well rounded meal.
Making a bowl of this cozy soup is the perfect way to warm up on chilly days! Other creamy mushroom recipes that are perfect for mushroom lovers include this creamy mushroom and ham pasta, creamy mushroom ravioli and mushroom cannelloni.
Why You Will Love this Cream of Mushroom Soup
- Rich, earthy flavor: The best mushroom soup is made by first browning your mushrooms until they are golden brown which not only adds deep flavor but an appealing color as well.
- Smooth and creamy: By pureeing a portion of the mushroom soup and then finishing it with heavy cream, this soup has an ultra rich texture that the canned stuff can’t even compare to!
- Easy to make: Even though we use a few extra pots, this warm and cozy homemade cream of mushroom soup is ready in under an hour.
- Dinner idea: In addition to the simple yet rich soup, make the Parmesan bread twists for a complete hearty meal!
Ingredients for Mushroom Soup
- Mushrooms: You will need two cups chopped fresh brown mushrooms, baby portobello mushrooms, cremini, button mushrooms or a combination of mushroom varieties.
- Butter: For sauteing your mushrooms until they are golden brown as well as using some butter to make a roux for the creamy ingredients.
- Water: To help thin your soup and cook your vegetables.
- Vegetables: Carrot, celery and onion add a flavorful base to the soup.
- Flour: Flour is used to thicken the sauce and help give the mushroom soup its creamy texture. You can use a cornstarch slurry if you would like.
- Milk and heavy cream: Whole milk or 2% milk and heavy whipping cream or whole cream add a rich creamy feel.
- Italian parsley: Freshly chopped parsley adds a bright taste.
- Salt and black pepper: To enhance the flavors of the soup.
- Parmesan twists: You will need all-purpose flour, sugar, salt, baking soda, buttermilk and fresh parmigiano.
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
Variations
- Herbs: Along with the fresh parsley, feel free to add additional dried herbs like dried thyme, dried marjoram, oregano or even a pinch of nutmeg.
- Protein: Add in some cooked and crumbled Italian sausage for a meatier flavor with a little spice.
- Splash of wine: Replace some of the water with white wine or red wine for another incredible flavor.
- Stock: Instead of water use stock or chicken broth, beef broth or to keep the soup vegetarian vegetable broth can be used.
How to Make Creamy Mushroom Soup
To start, saute chopped mushrooms with butter and a pinch of salt in a large pot or Dutch oven until tender and golden. Remove from heat and set aside.
In the same pot add water, chopped carrots, celery and onion, cover and cook on medium heat until tender, stirring occasionally.
Add half the mushroom mixture and all of the vegetable mixture to a blender or food processor and pulse until smooth. Work in batches if necessary.
In the same pot over low-medium heat, add the butter, flour and salt then whisk together slowly adding milk and cream until smooth and slightly thickened.
Add the remaining sautéed mushrooms, the puree, fresh parsley, salt and pepper. Stir to combine and heat until warmed all the way through. Serve hot soup with Parmesan twists.
How to make Parmesan Twists
In a medium bowl whisk together the flour, sugar, salt and baking soda, make a well in the middle add buttermilk, stir with a fork to almost combine, move to a flat surface and knead, form into a ball, cover and let sit.
Roll dough out on a lightly floured flat surface and brush lightly with olive oil, sprinkle with Parmigiano, cut into small to medium strips.
and twist (starting in the middle and move outwards to the ends), place on parchment paper lined cookie sheets, sprinkle with extra Parmigiano if desired. Bake for approximately until golden. Serve warm or room temperature.
Helpful tips
- Blend of mushrooms: Use a blend of mushrooms for even more flavorful taste! A few porcini and shiitake mushrooms along with the button or cremini mushrooms would add ultimate mushroom flavor.
- Homemade buttermilk: To make your own buttermilk add ⅓ cup of milk to a small bowl then add ½ Tablespoon vinegar or lemon juice. Stir to combine and then let sit for 10 minutes.
- Thicker soup: Mushrooms release moisture and it can be hard to determine how much they will release! If you want a thicker soup, reduce the added water or combine equal parts cornstarch and water to thicken soup.
- Gluten free option: Substitute gluten free all-purpose flour or brown rice flour for the flour called for in the recipe.
- Immersion blender: Instead of using a blender or food processor, you can add all ingredients to the pot and using the immersion blender blend half the soup.
Serving Suggestions and Toppings
I love to serve these for dinner with the Parmesan bread twists, although Italian focaccia bread or Italian bread are also great choices! A simple side salad or baked potato can round out the meal for a full dinner.
While optional, a few toppings not only add additional flavor but make a nice presentation as well. Try cooked bacon, croutons, additional fresh parsley, fresh thyme, sour cream or even reserve some of the sauteed mushrooms for garnish.
What kind of mushrooms are best to use?
The best mushrooms to use in this creamy mushroom soup recipe are flavorful cremini mushrooms, also known as baby bella mushrooms. You can use white mushrooms if that is all you have, though and it will still turn out great!
Can I make mushroom soup without cream?
Yes. It won’t be as luxurious and creamy, but you can use evaporated milk, half and half, 2% milk or whole milk in place of the cream.
Can I make a vegan mushroom soup?
Yes, you will need to substitute a vegan butter or use extra virgin olive oil for the butter and use coconut cream versus heavy cream. You could also omit the cream altogether and use vegetable stock, it will still be great without dairy.
More Soup Recipes
And there you have a mushroom soup recipe that is perfect for lunch or dinner, and on the table in about 30-45 minutes. Buon Appetito!
MUSHROOM SOUP
- 2¼ tablespoons butter (divided)
- 2 cups chopped mushrooms approximately 1/4 pound / 110 grams
- 1 pinch pinch of salt
- 1½ cups water (or broth) 1¼ cups if you prefer a thicker soup
- ½ medium carrot chopped
- ½ medium stalk celery chopped
- ½ small onion chopped
- 1 tablespoon all purpose flour
- ½ cup milk (whole or 2%)*
- ½ cup cream (whole/heavy or whipping cream)*
- 3 sprigs fresh Italian parsley finely chopped
- 1-2 dashes black pepper
- ¼ teaspoon salt
* or 1 cup half and half
NO YEAST PARMESAN BREAD TWISTS
- 1 cup all purpose flour
- ½ tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup butter milk*
*For homemade buttermilk, to ⅓ cup of milk add ½ tablespoon of vinegar or lemon juice, let sit for 10 minutes before using.
EXTRAS
- 2 tablespoons olive oil
- 3-4 tablespoons freshly grated Parmigiano
MUSHROOM SOUP
In a large pot add 1½ tablespoons butter and chopped mushrooms and pinch of salt cook on low-medium, stirring until tender and golden, remove them from the pot to a clean bowl, set aside.
In the same pot add the water, chopped carrots, celery and onion, cover and cook on medium heat until tender, stirring occasionally.
Using a blender or food processor add the mixture and half the chopped mushrooms and blend or pulse until smooth. Set aside.
In the same pot over low-medium heat add 1 tablespoon butter, flour and salt, whisk together slowly add milk and cream, continue whisking until smooth and slightly thickened, add the remaining sautéed mushrooms, puree, parsley, salt and pepper stirring to combine and heat thoroughly. Serve hot with Parmesan twists. Enjoy!
PARMESAN TWISTS
In a medium bowl whisk together the flour, sugar, salt and baking soda, make a well in the middle add buttermilk, stir with a fork to almost combine, move to a flat surface and knead for approximately 2-3 minutes, form into a ball, cover and let sit for 15 minutes.
Roll dough out on a lightly floured flat surface and brush lightly with olive oil, sprinkle with Parmigiano, cut into six strips and twist (starting in the middle and move outwards to the ends), place on parchment paper lined cookie sheets, sprinkle with extra Parmigiano if desired. Bake for approximately 12-15 minutes until golden. Serve warm or room temperature. Enjoy!
How to store leftover soup?
Leftover soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave, stirring over 30 seconds until heated through.Can I freeze leftover mushroom soup?
No. This creamy mushroom soup cannot be frozen. The texture would drastically change upon thawing.Calories: 584kcal | Carbohydrates: 53g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 727mg | Potassium: 724mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2809IU | Vitamin C: 3mg | Calcium: 194mg | Iron: 3mg