This flavorful mushroom soup is as easy as it is tasty. Made with baby bella and white button mushrooms for a robust, yet smooth taste. Onions, garlic, and spices add another layer of flavor without distracting from the mushroom-y flavor.
I like making this mushroom soup for lunch with a side salad. It’s easy and satisfying without being heavy. For more fresh soups try this carrot ginger soup, a creamy zucchini or asparagus soup, and this amazing sweet potato soup.
Ingredients
- Oil – We use olive oil to make the soup but you can use your favorite as long as it is suitable for sautéing.
- Produce – Onions and garlic make the flavor base for the soup. For the mushrooms use a combination of baby bellas and white button mushrooms. They are both easy to find and reasonably priced.
- Herbs, spices and condiments – Italian seasoning and black pepper season the soup. Worcestershire sauce adds a kick that works well with the mushroom flavor.
- Dairy – Butter is used to make a roux that gives the soup a little body. Half and half adds creaminess at the end and smooths out the flavor.
- Pantry – Chicken broth and chicken base make a bold broth and the flour adds body (all purpose flour works well).
- Garnish – Optional garnishes include chopped parsley, crackers, croutons, parmesan cheese.
- See the recipe card for quantities and preparation.
Instructions
Heat the olive oil in a heavy pot or large saucepan over medium heat. Add the onions, cook 2 minutes, stir frequently.
Add the garlic, Italian seasoning, and pepper. Stir well and cook 1 minute.
Add the mushrooms and cook 5 minutes, stirring frequently. Next, add the butter. Stir until it melts. Then, add the flour and cook 1-2 minutes, while stirring.
Add the broth while stirring and gently scraping the bits off the bottom of the pot. Then, Add the chicken base and Worcestershire sauce, stir until incorporated.
Raise the heat and bring to a boil. Then lower the heat, cover and cook 20 minutes. Keep the soup at a simmer, raise or lower the heat as needed.
Take the pot off heat, use a slotted spoon to remove about ½ – ¾ cup of mushrooms. Reserve them for the end. (You can skip this step if you prefer the mushroom soup creamy.)
Off the heat, process the soup in the pot with an immersion blender until it is smooth. If you don’t have an immersion blender, use a blender (see note).
Note: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
An immersion blender (also called stick blender) is a fantastic tool for blending hot liquids right in the pot they were cooked in. If you’re a fan of creamy pureed soups try this pumpkin apple soup, butternut squash soup, and this simple creamy black bean soup.
Return the soup to low heat. Add the reserved mushrooms and half and half, stir and heat through. Taste and add salt if needed. As a reference we did not add extra to ours.
Garnish the soup with a little chopped parsley and serve with a piece of crusty bread (like we do), or with croutons, crackers, or a little parmesan cheese.
Recipe tips
- Use reduced sodium broth if you are sensitive to salt.
- Substitute vegetable broth and vegetable base to make it meatless.
- Don’t soak the mushrooms to clean them because they absorb water like a sponge. Instead, work with one at a time and quickly run them under cold water while gently rubbing off any dirt with your fingers. Set it on a clean kitchen towel or paper towel and pat dry. Repeat with the rest.
- If you don’t want to wet the mushrooms at all, then wipe them gently with a moistened towel while brushing off any dirt.
Storing and reheating
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze the soup, cool it quickly and place in airtight containers that are appropriate for freezing. Remember to leave an inch or two to allow for expansion. Freeze for 2-3 months.
- Gently, reheat the soup in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally – or reheat in the microwave.
- For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Check out the Web Story for this simple mushroom soup for a quick visual on making this delicious recipe.
Mushroom Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 Small Onion finely diced (use yellow or white onion)
- 1-2 Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 16 ounce Baby Bella Mushrooms sliced and chopped (slice the smaller ones and chop large ones)
- 8 ounce White Button Mushrooms sliced
- 2 tablespoons Butter
- 3 tablespoons Flour (all purpose flour)
- 3½ cups Chicken Broth or vegetable broth
- ½ tablespoon Chicken Base or Vegetable Base like Better Than Bouillon
- 1 teaspoon Worcestershire Sauce
- ¼ cup Half and Half
- Optional Garnish: chopped parsley, croutons, parmesan cheese
Instructions
- Heat the olive oil in a heavy pot or large saucepan over medium heat. Add the onions and cook 2 minutes, stir frequently.
- Add the garlic, Italian seasoning, and pepper. Stir well and cook 1 minute.
- Add the mushrooms and cook 5 minutes, stirring frequently.
- Next, add the butter. Stir until it melts. Then, add the flour and cook 1-2 minutes, while stirring.
- Add the broth while stirring and gently scraping the bits off the bottom of the pot. Then, Add the chicken base and Worcestershire sauce, stir until incorporated.
- Raise the heat and bring to a boil. Then lower the heat, cover and cook 20 minutes. Keep the soup at a simmer, raise or lower the heat as needed.
- Take the pot off heat, use a slotted spoon to remove about ½ – ¾ cup of mushrooms. Reserve them for the end. (You can skip this step if you prefer the mushroom soup creamy.)
- Off the heat, process the soup in the pot with an immersion blender until it is smooth. If you don’t have an immersion blender, use a blender (see notes).
- Return the soup to low heat. Add the reserved mushrooms and half and half, stir and heat through. Taste and add salt if needed. As a reference we did not add extra to ours.
- Garnish with chopped parsley if desired, serve and enjoy.
Notes
- Do not fill a blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) from the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.
- Use reduced sodium broth if you are sensitive to salt.
- Substitute vegetable broth and vegetable base to make it meatless.
- To clean the mushrooms, don’t soak them. instead, run them quickly under cold water, while gently rubbing off any dirt. Then, pat them gently with a clean kitchen towel or paper towel.
- If you don’t want to wet the mushrooms at all, then wipe them gently with a moistened paper towel while brushing off any dirt.
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