Quick Mushroom Cream Soup

Whenever I want something warm and comforting, I almost exclusively choose this Quick Mushroom Cream Soup. It checks all the boxes: it’s easy to make, it has deep earthy flavours and smooth texture. Also, look at that golden-brown, crisp, perfectly cooked mushrooms! In half an hour you’ll have a luscious creamy soup, ready to be devoured. You’ll love how quick this recipe comes together and how delicious it is.

mushroom cream soup

Ingredients used in this Quick Mushroom Cream Soup

  • Mushrooms: They’re the most important part of this cream soup. The mushrooms I used were a combination of brown champignons, shiitake and shimeji. I like to use a mix because they help to deepen the flavour. However, you can make this cream soup with any kind you have on hand and it will turn out amazing.
  • Onion, Celery and Garlic: These add incredible flavour and compliment the earthiness of the mushrooms. They also add a tanginess and sweetness to the subtle but well balanced taste.
  • Butter: Builds richness and flavour.
  • Fresh Thyme: Adds freshness and a minty taste. Thyme is perfect with mushrooms, but if you don’t like it, replace it with fresh parsley or rosemary.
  • Chicken or Vegetable Stock: This is the base of the mushroom soup.
  • Heavy Cream: This gives a more thick and creamy texture. You can substitute it with a couple tablespoons of milk or half and half.
  • Salt and Black Pepper: To season the soup.
mushroom cream soup

Another trick that adds to the texture is to cook a handful of the mushrooms separately in a skillet. Then, you can top the finished creamy soup with those golden-brown and slightly crisp mushrooms. You can totally skip this step if you’re in a hurry, just add all of them to the pan and reserve some when they soften, or blend it all.

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Quick Mushroom Cream Soup

Mushroom cream soup – ideal when you're having a lazy day and you want something comforting to eat. Flavored with onion, celery, thyme and cream.
Servings 4 portions
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins


  • 700 g mixed mushrooms sliced
  • 1 onion chopped
  • 2 sticks celery diced
  • 3 garlic cloves diced
  • 2 tbsp olive oil extra virgin
  • 2 tbsp unsalted butter
  • 5 sprigs fresh thyme
  • 1 l chicken or vegetable stock
  • 100 ml heavy cream
  • salt to taste
  • black pepper freshly ground


  • Prepare the ingredients: chop onion and celery, clean and slice mushrooms, dice garlic, pick thyme leaves.
  • Heat olive oil in a large saucepan, add onion, celery, garlic, cook for 2-3 minutes over a medium heat, until softened.
  • Add 600g sliced mushrooms and thyme leaves and cook for 5-10 minutes, stirring occasionally, until all the water evaporates and the vegetables are slightly golden-brown.
  • Pour stock into the pan and bring to the boil over a high heat. Simmer for 15 minutes turning the heat down to low.
  • Melt butter in a skillet, add the remaining mushrooms, salt and freshly ground black pepper and cook for 10-15 minutes until golden-brown. Set aside.
  • After simmering, season to taste with salt and freshly ground black pepper, then whiz with an immersion blender until smooth.
  • Add heavy cream, bring back to the boil, then turn off the heat.
  • When serving, garnish the soup with fresh thyme leaves and some of the mushrooms made separately.
Course: Soup
Keyword: celery, mushroom, onion, soup, thyme
mushroom cream soup

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