• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Naive Cook Cooks

Simple Recipes for Breakfast to Dessert

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • How To…
  • Blogging Resources
  • Contact Me
  • Store!!
  • Privacy Policy

Homemade Creamy Mushroom Soup

September 9, 2015 by naivecookcooks 8 Comments

Creamy silky Mushroom Soup made using simple button mushrooms and few other pantry ingredients! Say bye-bye to canned soup!

Homemade Creamy Mushroom Soup

This soup!

I am all about mushrooms. Actually we both love mushrooms a lot so I am always trying to learn new ways to cook them. Today’s recipe is a really simple recipe but something that’s often neglected. Usually classic creamy mushroom soups are always supposed to be unhealthy. Too much butter, too much cream and not really strong mushroom flavor. Then there are recipes which call for all sorts of fancy expensive mushroom varieties which are not always accessible to everyone and not always wallet friendly!

But don’t fret! This recipe was adapted from my most favorite cookbooks of all times ” Light & Healthy” by Americas Test Kitchen. I did few changes of my own as per what I had on hand and what tasted best to me and I can assure you that if you are looking for a real deal solid CREAMY MUSHROOM SOUP RECIPE, then you must give this a try!

So as you might or might not know, yesterday I asked you guys on my facebook page if you want to see creamy mushroom soup recipe or bread gulab jamun recipe? And there were most votes for this soup but there were also good number of votes of people who wanted to see both the recipes! So since I can’t say no to you guys so today we are having creamy mushroom soup and soon this week, you will be getting bread gulab jamun recipe! Do you love eating gulab jamuns? If you love eating Indian food in restaurants or at home, I bet you must have heard about this sweet which is all sorts of delicious! More on this coming soon πŸ™‚

Homemade Cream of Mushroom Soup Creamy

So back to today’s recipe.Its healthy with only 1 tbsp low fat half & half per person and big on flavors!Win-win! And it stores like a charm. I like to make in advance and keep in fridge to eat during the week when rushed on time! Yes it might sound surprising but there are days when us food bloggers have no time or intention to cook! πŸ˜‰

On another note, who else is going to the Blogherfood conference this year? It’s going to be my first time & I am all excited πŸ™‚ Would love to meet those of you who are going!

Till then slurrp!

Follow along for a lot more delicious treats and life happenings onΒ INSTAGRAMΒ || FACEBOOK ||PINTERESTΒ ||TWITTERΒ ||GOOGLE+

P.S Recipe adapted from “Light & Healthy” Cookbook by Americas Test Kitchen.

Creamy Mushroom Soup
 
Save Print
Author: Naive Cook Cooks
Ingredients
  • 8 ounces white button mushrooms, chopped roughly
  • 1 tsp unsalted butter
  • 1 tsp olive oil
  • ½ cup chopped red onion
  • Pinch of salt
  • ¼ tsp black pepper
  • 3 garlic cloves, chopped finely
  • ⅛ tsp dried thyme powder
  • 1 cup vegetable broth or you need to add more to adjust consistency to your liking
  • 2 tbsp sherry or brandy or Madeira (I used Sherry which is a cooking wine and it really imparts a lot of flavor! But if you don't have any one of these on hand, just skip.)
  • 2 tbsp low fat half & half ( you can substitute low fat cream or low fat heavy cream in place if that's what you have on hand)
  • ½ tsp fresh lime juice
Instructions
  1. In a deep heavy bottom pot, add butter & oil. Once butter is melted, add mushrooms, onions, salt & black pepper. Stir it around and cover and let it cook on med-low flame for good 8-10 mins. Now uncover and increase the heat to med-high and cook until mushrooms start to brown and all the liquid is evaporated. Now take out 2 tbsp of this mixture on a cutting board and chop and keep it aside. Now to the pot add garlic and thyme and cook for another minute. Add broth, sherry and bring it to a boil and simmer for 5-7 minutes. Now using a hand blender or high speed blender blend until smooth. Transfer the soup back to the pot and to it add the reserved chopped mushroom mix. Stir in the half & half and lime juice. Taste and adjust salt or thyme as per your taste.
  2. If it feels too thick, thin it out using more vegetable broth or water. Bring it to a boil and make sure to taste!
  3. Serve with lots of crusty bread or crispy baked chicken sanwich for protein and to turn it into a more filling meal!
3.5.3208

Some More Dinner Recipe suggestions ->>

Salsa Verde Smothered Veggie Burrito

Vegetarian Pad Thai

Cheese Stuffed Cajun Turkey Burgers

Filed Under: All Recipes, Soup Recipes, Vegetarian Recipes

Previous Post: « Overnight Baked Coconut Apple Oatmeal
Next Post: Loaded Spicy Veggie Pie »

Reader Interactions

Comments

  1. sarah k @ the pajama chef says

    September 9, 2015 at 11:26 AM

    i love this! my husband isn’t a mushroom fan so i like that this makes a smaller serving so i can actually eat the whole recipe. mushrooms just don’t freeze well, haha.

    Reply
  2. Katalina @ Peas and Peonies says

    September 9, 2015 at 1:58 PM

    I love a good creamy mushroom soup, I have never made my own, but there is a small place by my office, and the one they sell is delicious. I must try a homemade version.

    Reply
  3. Cathleen @ A Taste Of Madness says

    September 9, 2015 at 2:29 PM

    Oh wow. This mushroom soup looks so creamy and delicious! Maybe it’s good that my boyfriend doesn’t like mushrooms… more for me πŸ™‚

    Reply
  4. Jennifer says

    September 9, 2015 at 7:47 PM

    What a beautiful recipe! Have you ever frozen this soup? I was wondering because it would be wonderful to have on hand if a recipe calls for can soup.

    Reply
    • naivecookcooks says

      September 9, 2015 at 8:39 PM

      Jennifer I have not but I am sure that it will freeze beautifully in airtight zip lock! Just defrost it overnight in fridge before using it again. Google search tells me that it should freeze well for upto 2 months! Do report back if you do ☺

      Reply
  5. Dannii @ Hungry Healthy Happy says

    September 10, 2015 at 4:51 AM

    This looks SO creamy and delicious. Mushroom soup is what my mum would always make me when I was sick as a kid, so I always associate it with comfort food.

    Reply
  6. Gayle @ Pumpkin 'N Spice says

    September 10, 2015 at 6:23 AM

    Mushroom soup is my favorite! I’ve never made my own before, so I’m loving this, Ami! It looks so creamy and full of flavor!

    Reply
  7. Anu-My Ginger Garlic Kitchen says

    September 11, 2015 at 2:32 AM

    Wow! This mushroom soup looks so classic, creamy and delicious. Lovely share, Ami! πŸ™‚

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Hi!
I am Amishi. Glad that you made it here. I am a Chemical Engineer turned into a full time food blogger! I love cooking, eating & feeding friends & family. Come join me! Do check out the RECIPE page for all sorts of recipe ideas!

P.S. do not forget to subscribe your email and join us on Social Media. Read More…

Holiday Recipes
Indian Inspired Recipes
Appetizer Recipes
How To Recipes
My Favorite Recipes

Footer

My Fav Cookbooks

Reader’s Favorite Recipes

easy moist chocolate marble cake ready
Baked brie with orange cranberry sauce - Delicious & simple holiday appetizer. Baked brie served with a simple yet beautifully flavored orange cranberry sauce! I can't stop eating this.
Slow Cooker Creamy Tomato Sauce Chicken : DUMP & FORGET this delicious creamy slow cooker tomato sauce chicken in the morning before work and come back to restaurant quality meal everyone will go crazy for!
best homemade pizza crust recipe title
Brookies - Soft Chewy Brownie Cookies
Large Version of Loaded Spicy Veggie Pie

Look Around

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2025 · Naive Cook Cooks · designed by blogger boutique · Genesis Framework