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Home » Recipes » Creamy Mushroom Soup recipe

Creamy Mushroom Soup recipe

By Ashlee Marie 2 Comments

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This homemade mushroom soup is absolutely amazing, better than any canned soup with fresh thyme and shallots – it’s easy to make and the flavor is amazing.

mushroom soup recipe

I’ve never really cared for canned soups, I use them in casserole recipes I grew up with, but never EVER just open a can and heat up soup. I’m also not a huge fan of mushrooms, it’s a texture thing, but I love the flavor of mushrooms, so 6 years ago, when this blog was brand new, I decided to experiment. Seeing if I could make a substitute for Cream of mushroom soup I could use in recipes.

homemade mushroom soup recipe

I love love LOVE this soup, but it isn’t a substitute for cream of mushroom.  It’s not quite thick enough, and it’s a bit too delicate for casseroles.  BUT by itself it tastes AMAZING.  In fact a few years ago I tried out a new local restaurant, La Jolla Groves, and DIED over this mushroom soup they have as a starter.  Then I remembered this recipe! I hadn’t made it in years, so I pulled it out again and was thrilled.  It was just as good as I remembered.

mushroom bisque

thyme and mushroom bisque soup

Creamy Mushroom Soup recipe

this homemade mushroom soup is absolutely amazing, better than any canned soup with fresh thyme and shallots - it's easy to make and the flavor is amazing
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 334kcal
Author: Ashlee Marie

Ingredients

  • 2 lbs white mushrooms
  • 2 Tbsp lemon juice
  • 2 Tbsp butter
  • 4 Tbsp minced shallots
  • 2 Tbsp chopped fresh thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 4 C heavy whipping cream
  • 3 C chicken stock
  • 2 tsp cornstarch dissolved in 2 Tbsp water
US Customary - Metric

Instructions

  • In a food processor coarsely chop mushrooms and lemon juice.
  • Melt butter in sauce pan and lightly saute shallots on med heat.
  • Add mushrooms, thyme and bay leaf. Saute over low/med heat for 10-15 mins, until the liquid that is released from the mushrooms disappears.
  • Add salt, pepper, cream and chicken stock, bring to a boil.
  • Reduce heat and simmer for 20 mins.
  • At this stage I like to take a few cups of the soup at a time and run it through my blender to smooth it out a bit, but it's optional.
  • Add dissolved cornstarch and simmer another 10 mins
  • Stirring constantly, add more seasonings and lemon juice to taste.
  • Top with some olive oil, fresh thyme and or paprika (mostly to add color, it's not a pretty soup)

Video

Nutrition

Calories: 334kcal | Carbohydrates: 8g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 524mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 5.3mg | Calcium: 62mg | Iron: 0.8mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

homemade mushroom bisque soup

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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Comments

  1. Gracie

    January 30, 2012 at 7:06 pm

    This is the BEST cream of mushroom soup I’ve ever had. I did thicken it with a bit more flour than the recipe called for as I like a thicker cream of mushroom soup, but other than that, I wouldn’t change a thing. Definitely making this again and again.

    Reply
    • Ashlee

      February 3, 2012 at 4:36 pm

      Thanks! I agree, I love this soup! I’m so glad you tried it and liked it! I like it a tad bit thicker too!

      Reply

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