Creamy Mushroom Soup

I love how the smell of mushrooms sizzling in butter instantly makes the kitchen feel warm and inviting. This creamy mushroom soup is one of those recipes I come back to when I want something simple yet deeply comforting. It’s quick to make with ingredients I almost always have on hand, and saving a handful of the sautéed mushrooms to stir back in at the end gives it just the right texture. Add some crusty bread on the side, and it’s the perfect cozy meal for any day.

Creamy mushroom soup served in a bowl with a spoon lifting sautéed mushrooms.

Ingredients

• 250g mushrooms, sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons butter or olive oil

• 500ml hot vegetable or chicken stock

• 100ml cooking cream or heavy cream

• 1 tablespoon flour (optional, for a thicker soup)

• Salt and black pepper, to taste

Instructions

Melt the butter in a pot over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5–6 minutes. Scoop out a small handful of the sautéed mushrooms and set them aside for later.

If using flour, sprinkle it over the mushrooms and stir well to coat. Cook for 1 minute to remove any raw flour taste.

Pour in the hot stock and bring to a gentle simmer. Let it cook uncovered for 10–12 minutes, allowing the flavors to meld.

Blend the soup using an immersion blender until smooth (or transfer in batches to a blender). Stir in the cream and reserved mushrooms. Heat gently without boiling, and season with salt and black pepper to taste.

Serve warm with crusty bread on the side.