Creamy Mushroom Soup (Rich, Silky, and Made Without Cream)
This comforting and deeply flavorful mushroom soup proves that you don’t need cream to achieve a smooth, velvety texture. Using hearty mushrooms, aromatic herbs, and a simple milk-and-cornstarch mixture, this soup becomes naturally creamy while staying light and wholesome. It comes together in one pot, requires only everyday ingredients, and is ready in under an hour—making it an ideal cozy meal for chilly evenings, quick lunches, or weeknight dinners.
This version is inspired by traditional Mediterranean-style cooking, where simple ingredients are gently layered to build depth. The key is to sauté the mushrooms until they release all their moisture and develop a slightly caramelized flavor. Blending part of the soup gives you the best of both worlds: a creamy base with tender bites of mushrooms in every spoonful.
Ingredients
- Extra Virgin Olive Oil:
Adds richness and helps develop the mushrooms’ deep flavor. A mild, buttery olive oil works especially well. - Onion:
Creates a savory aromatic base for the soup. - Mushrooms (2 pounds total):
Choose a mix of your favorites—cremini, white button, shiitake, or chopped portobello—for a rounded, earthy flavor. - Garlic:
Adds warmth and complexity. - Dried Thyme:
Its earthy scent enhances the natural flavor of the mushrooms. - Salt and Black Pepper:
Season to taste, especially depending on how salty your stock is. - Chicken or Vegetable Stock (5 cups):
Stock provides body and depth. Choose vegetable broth if you want a vegetarian soup. - Bay Leaves:
Add a subtle woodsy note that pairs beautifully with mushrooms. - Milk (1 cup):
Use whole or 2% milk. For a dairy-free option, try cashew, almond, or soy milk. - Cornstarch (2 tablespoons):
To thicken the soup without making it heavy. - Fresh Chives:
For a bright, fresh finish. Parsley or thyme also work well.
How to Make Creamy Mushroom Soup
1. Sauté the Mushrooms
Warm the olive oil in a large pot over medium-high heat. Add the sliced mushrooms and diced onion. Cook for 10–15 minutes, stirring occasionally, until the mushrooms have released their liquid, the moisture has evaporated, and the onions have softened. This step builds the foundational flavor of the soup.
2. Add the Aromatics
Stir in the garlic and dried thyme. Cook for about 30 seconds until fragrant. Season generously with salt and freshly ground black pepper.
3. Simmer
Pour in the stock and add the bay leaves. Scrape the bottom of the pot to loosen any browned bits—they add extra flavor. Bring the soup to a boil, then lower the heat and simmer for 10 minutes to let everything meld together.
4. Thicken the Base
In a small bowl, whisk the milk and cornstarch until smooth. Pour the mixture into the soup, stirring occasionally. Cook for about 5 minutes, or until the soup thickens slightly. Remove from heat and discard the bay leaves.
5. Blend (Optional, but Recommended)
For a creamy yet textured soup, transfer half of the mixture to a blender. Blend until smooth, then return it to the pot and stir to combine. You can also blend the entire batch for a silky smooth soup or leave everything unblended for a rustic version.
6. Serve
Ladle the soup into warm bowls and finish with a drizzle of olive oil and a handful of fresh chives.
The Best Mushrooms for Soup
A combination of mushrooms gives you the best depth of flavor, texture, and aroma:
- Shiitake: Rich and earthy; even a small amount boosts the flavor significantly.
- Cremini (Baby Bella): Slightly more robust than white mushrooms and perfect for most of the mix.
- White Button: Mild, affordable, and widely available—great as a base.
- Portobello: Firm and hearty; chop into smaller pieces before cooking.
What to Serve with Mushroom Soup
This soup pairs beautifully with:
- Fresh crusty bread or warm flatbreads
- A simple green salad
- Roasted vegetables
- Grilled or baked chicken dishes
- Butter-free garlic toast (olive-oil based)
Its earthy flavor makes it a versatile starter or a satisfying meal on its own