I love this creamy mushroom soup! Mushroom soup is completely underrated in my opinion and often flies under the radar when it comes to soups but make no mistake it’s a star among soups and packs so much flavor in every bite.
This recipe can be made with a variety of mushrooms, I love to use cremini or baby bella mushrooms because I love their flavor, however you can also use your favorite mushroom or a blend of different mushrooms.
This creamy mushroom soup is thickened with a corn starch slurry rather than a flour roux. I personally like the smooth texture from corn starch over flour in this recipe. However, if you are a flour roux fan you can make those adjustments to this recipe.
Here is what you need to make this creamy mushroom soup: (full printable recipe is below)
Serves 4
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3/4 cup onion – yellow or white – diced
- 1 tablespoons garlic – minced
- 32 ounces chicken stock
- 8 ounces cremini mushrooms/baby bella mushrooms or mushroom or mix of preferred mushrooms – sliced
- 1 teaspoon rubbed sage
- 1/2 – 3/4 teaspoons salt – start with 1/2 teaspoon then increase according to taste at the end
- 1/4 teaspoon black pepper
- 4 tablespoons cornstarch
- 1/3 cup cream
- 1/4 cup milk
Instructions
- Add butter, olive oil, onions and garlic to a large pot.
- Sauté until onions start to soften then add chicken stock, mushrooms, rubbed sage, salt and black pepper and let the soup simmer for about 10 minutes.
- Mix together the cornstarch, cream and milk in a bowl and then whisk into the soup and boil until the soup starts to thicken.
- Adjust salt and pepper to taste and enjoy!
Here are a few other soup recipes you may like:
Dill Bacon and Potato Soup
Cabbage Roll Soup
Instant Pot Sausage, Kale and White Bean Soup
Instant Pot Black Bean and Chorizo Soup
Creamy Mushroom Soup
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3/4 cup onion – yellow or white – diced
- 1 tablespoons garlic – minced
- 32 ounces chicken stock
- 8 ounces cremini mushrooms/baby bella mushrooms or mushroom or mix of preferred mushrooms – sliced
- 1 teaspoon rubbed sage
- 1/2 – 3/4 teaspoons salt – start with 1/2 teaspoon then increase according to taste at the end
- 1/4 teaspoon black pepper
- 4 tablespoons cornstarch
- 1/3 cup cream
- 1/4 cup milk
Instructions
- Add butter, olive oil, onions and garlic to a large pot.
- Sauté until onions start to soften then add chicken stock, mushrooms, rubbed sage, salt and black pepper and let the soup simmer for about 10 minutes.
- Mix together the cornstarch, cream and milk in a bowl and then whisk into the soup and boil until the soup starts to thicken.
- Adjust salt and pepper to taste and enjoy!