Mushroom Soup Recipe

Elevate your culinary experience with a heartwarming twist – our homemade Cream of Mushroom Soup recipe. Bid farewell to the ordinary cream of mushroom soup and embrace a medley of earthy flavors, blending various mushroom varieties, aromatic spices, and a dash of creativity.

This homemade soup is made with fresh mushrooms and just a handful of ingredients to bring out that deep mushroom flavor. Serve a steaming bowl of soup alongside crusty bread for a hearty, warming soup night. 

This homemade version is so much better for you than canned soups as you control the ingredients. No more wondering exactly what is in your hot soup. The simple ingredients you add are the only thing that will be in your bowl. The good news is that it is so simple to make, with a total time of under 30 minutes start to finish. 

Ingredients:

• 6 tablespoons unsalted butter or extra-virgin olive oil
• 1 1/4 lbs mixed mushrooms (cremini, oyster, chanterelles, shiitake), chopped
• 1/2 lb shallots, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cinnamon
• A pinch of all-spice
• 2 1/2 teaspoons kosher salt, more to taste
• 1 teaspoon black pepper
• 5 oz baby spinach
• Fresh lime juice to taste
• Plain yogurt, for serving (optional)

Making Your Delicious Cream Of Mushroom Soup

1. Heat 3 tablespoons of butter or oil in a large pot over medium high heat.
2. Add half of the mushrooms and half of the shallots; cook until most of the liquid evaporates, and the mushrooms are beautifully browned (10 to 12 minutes).
3. Transfer the mushrooms to a bowl and repeat the process with the remaining butter, mushrooms, and shallots.
4. Return all mushrooms to the pot and add tomato paste, thyme, cumin, coriander, cinnamon, and all-spice.
5. Cook until the mixture becomes fragrant, approximately 1 minute.
6. Stir in 5 cups of water, salt, and black pepper.
7. Bring the mixture to a gentle simmer over medium heat and let it cook for 20 minutes.
8. Add baby spinach and cook until just wilted (1 – 2 minutes).
9. Using an immersion blender or food processor, coarsely puree the soup.
10. Mix in fresh lime juice and thin with water or chicken stock or vegetable stock if needed.
11. Taste and adjust the seasoning as necessary.
12. ​Top with a dollop of plain yogurt, or a dollop of sour cream as desired. 

Storing and Freezing Your Velvety Soup

• To store leftovers, allow the creamy soup to cool to room temperature.
• Transfer it to an airtight container and refrigerate for up to 3-4 days.
• For longer storage, the soup can be frozen in a freezer-safe container for up to 2-3 months.

Other Ways To Use This Creamy Homemade Soup

• Incorporate this delightful soup into casseroles for an added layer of flavor and richness.
• Use it as a base for a mushroom-infused green bean casserole, creating a sensational side dish for special occasions.

What Mushrooms Can I Use?

Try any you like. Different types of mushrooms will add different levels of flavor, and will be so delicious, no matter what you choose. 

If you can’t find the fresh mushrooms you like, you can use dried mushrooms, or even a bit of mushroom powder for that creamy soup craving. Try portobello mushrooms (the baby bella will be great) or even some wild foraged mushrooms you find in the grocery store. Porcini mushrooms would be fantastic as well. 

Unleash the delectable earthy notes of one of the best mushroom soup recipes and let it become a staple in your recipe repertoire.

Homemade Mushroom Soup

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Elevate your culinary experience with a heartwarming twist – our homemade Cream of Mushroom Soup recipe. Bid farewell to the ordinary cream of mushroom soup and embrace a medley of earthy flavors, blending various mushroom varieties, aromatic spices, and a dash of creativity.

Ingredients

• 6 tablespoons unsalted butter or extra-virgin olive oil
• 1 1/4 lbs mixed mushrooms (cremini, oyster, chanterelles, shiitake), chopped
• 1/2 lb shallots, finely diced
• 1 tablespoon tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cinnamon
• A pinch of all-spice
• 2 1/2 teaspoons kosher salt, more to taste
• 1 teaspoon black pepper
• 5 oz baby spinach
• Fresh lime juice to taste
• Plain yogurt, for serving (optional)

Instructions

1. Heat 3 tablespoons of butter or oil in a large pot over medium high heat.
2. Add half of the mushrooms and half of the shallots; cook until most of the liquid evaporates, and the mushrooms are beautifully browned (10 to 12 minutes).
3. Transfer the mushrooms to a bowl and repeat the process with the remaining butter, mushrooms, and shallots.
4. Return all mushrooms to the pot and add tomato paste, thyme, cumin, coriander, cinnamon, and all-spice.
5. Cook until the mixture becomes fragrant, approximately 1 minute.
6. Stir in 5 cups of water, salt, and black pepper.
7. Bring the mixture to a gentle simmer over medium heat and let it cook for 20 minutes.
8. Add baby spinach and cook until just wilted (1 – 2 minutes).
9. Using an immersion blender or food processor, coarsely puree the soup.
10. Mix in fresh lime juice and thin with water or chicken stock or vegetable stock if needed.
11. Taste and adjust the seasoning as necessary.
12. ​Top with a dollop of plain yogurt, or a dollop of sour cream as desired.