Best Creamy Mushroom Soup Recipes

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

CREAMY MUSHROOM SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
• Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

CREAMY MUSHROOM SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

CREAMY MUSHROOM SOUP

Steps:

• Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp.
• Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
• Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)

Steps:

• Grind dried porcini in a blender until powderly.
• Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
• Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
• Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
• Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
• Add remaining broth in a stream, whisking until liquid is smooth.
• Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

INSTANT POT® CREAMY MUSHROOM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
• Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

CREAMY CHICKEN MUSHROOM SOUP

Steps:

• In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
• Stir in flour until blended. Add broth and seasonings, mix well.
• Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
• Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

HEARTY VEGGIE SOUP IN A CREAMY MUSHROOM BROTH

Steps:

• Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
• Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

CREAMY BROCCOLI MUSHROOM SOUP

Steps:

• In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
• Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
• Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
• Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER

Steps:

• Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
• Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
• Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
• Cook on Low for 5 hours.
• Stir heavy cream and green beans into the soup and cook 1 hour more.

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

Steps:

• In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
• In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
• Stir in water, mushroom soup, and bouillon.
• Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
• Top each serving with a dollop of sour cream.
• 4 servings.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Steps:

• PREPARATION:.
• Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• Clean the white button mushrooms and slice into big pieces, set aside.
• Clean the carrot and then cut into diagonal slices, set aside.
• Cut into thin slices the swiss cheese and set aside.
• COOKING INSTRUCTIONS:.
• This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
• Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
• Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
• Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• Enjoy!
• NOTES:.
• You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• 1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
• 2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
• 3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
• 4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
• 5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
• 6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CREAMY MUSHROOM-SPINACH SOUP

Steps:

• Saute mushrooms in butter until tender in large saucepan over medium flame.
• Add flour, salt and pepper; cook 1 minute.
• Gradually add broth and cream; cook, stirring occasionally, until thickened.
• Add spinach and heat through.

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Steps:

• Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
• Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
• Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.