Comforting, classic creamy mushroom soup made with a few flavorful additions to make it the best. This creamy soup is made with three types of mushrooms and fresh sage. It’s simple, hearty and guaranteed to please every mushroom lover.
Oh no, it’s officially cold season and my house is being hit pretty hard. Little man and I can’t get over an annoying cold for two weeks now. It’s been hot tea and soup for us every day. Chicken noodle can get quite tiring after having it two days in a row. That’s why I’ve been mixing business and pleasure and making a different soup for us every other day.
Some of our favorites soups have been Pasta E Figiole and Stuffed Pepper Soups and of course, Spicy Meatball and Gnocchi soup. My new favorite comfort soup is this Creamy Mushroom Soup, and let me tell you, this mushroom soup is the best. My family and I might be a little biased but when my mom told me she loved it, I know it must be true. She is quite picky when it comes to food, being a chef herself, so her compliment about what I create goes a long way.
Don’t just take my word for it though, make it yourself and let me know if you like it. You can even throw in another type of mushroom in here. Different types of mushrooms bring something special to the soup, and some fresh sage compliments all the flavors beautifully.
HOW DO I MAKE MUSHROOM SOUP
Choose your mushrooms – get a combination of two or three different types of mushrooms for a wider mushroom flavor. Baby bella (crimini) and portobello mushrooms work perfectly but add some other mushrooms like oyster, shiitake, or any other mushrooms available at your grocery store.
Cook onions and mushrooms in butter until golden brown. The sear will give this soup some nice flavor.
Sprinkle flour over mushrooms and stir well until flour coats the mushrooms. Slowly pour in stock while stirring and bring it to boil. Lower the heat, add bay leaf, sage, and season with salt, pepper, and garlic powder. Cover the pot and cook for about an hour.
Take out the bay leaf and add cream. Cook for a few more minutes and enjoy a bowl of comforting mushroom soup!
CAN THIS MUSHROOM SOUP BE GLUTEN FREE?
Absolutely! To make this soup gluten free, you can use either all purpose gluten free flour or cornstarch. If you choose to use gluten free flour, use it the same way as regular flour is used in the recipe.
To use cornstarch to thicken soup: combine a couple of tablespoons of cornstarch with some cold chicken stock and stir until smooth. The best time to add cornstarch mixture is when the soup has been cooking for an hour and almost done. Cornstarch shouldn’t be cooked for a long time or it will start to break down. Make sure to slowly stir the soup until thickened.
SOME MORE RECIPES TO TRY
Asiago Bisque from The Cozy Cook
Creamy Tomato Tortellini Soup from Gal on a Mission
Light Creamy Asparagus Soup from Recipe Runner
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The Best Mushroom Soup
- 2 Tbsp butter
- 1/2 lb portobello mushrooms
- 1/4 lb shiitake mushrooms
- 1/4 lb oyster mushrooms
- 1 Vidalia onion
- 3 Tbsp flour
- 5 cups vegetable stock or chicken stock
- 1 1/2 Tbsp minced sage
- 1 bay leaf
- 2 tsp garlic powder
- Fresh cracked black pepper
- 1/2 cup heavy whipping cream
- Preheat a soup pot over medium heat.
- Slice onion and mushrooms.
- Melt butter in the pot and add onions. Cook onions until transparent.
- Add mushrooms and cook, stirring occasionally, for about 10 minutes.
- Sprinkle flour over mushrooms and onions and stir well.
- Pour in stock while stirring and bring the mixture to boil. Once the soup starts to boil, turn it down to medium-low.
- Add bay leaf and sage. Add garlic powder, salt, and pepper to taste. Stir and cook uncovered for about an hour. Stir the mixture occasionally.
- Take out the bay leaf.
- Stir in heavy cream and cook for a couple more minutes.
- **Blended option: you can also make this soup smooth instead of chunky by blending the mixture before adding heavy cream. Just transfer the entire content of the pot into a blender (remember to take out the bay leaf first) and pulse until all smooth. Pour the mixture back into the pot and stir in heavy cream. Cook for a couple more minutes.**
- ***Store mushroom soup in an air-tight food storage container in the refrigerator for 3-4 days.
Originally published on Will Cook For Smiles on October 3, 2016. Updated on August 2, 2019.