Creamy Roasted Mushroom Soup
So creamy, rich, hearty and comforting! The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first!
Greetings from Chicago!
It’s dipping below 30 degrees F here and aside from the deep dish pizza I crushed last night, I really really need a bowl of this mushroom soup!
It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course!
Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for.
And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal.
Either way, please have all the crusty bread ready here to sop up all the mushroom goodness!
Creamy Roasted Mushroom Soup
Ingredients
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 8 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine*
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
- Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
- Serve immediately.
Notes
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This is amazing mushroom soup. I made this for my Mom & I tonight, and followed your recipe completely, except for the substitutions of dry rose for white wine, and half & half instead of heavy cream, since that is what I had on hand. It was so incredible!!! We loved it and we cannot wait to eat the left-overs. I will definitely be making this again… there is so much depth of flavor, it’s really incredible. Thank you so much for the recipe. I am now your loyal fan! 😀 Ha!
You cut the mushrooms from 2 pounds to 10 oz., but left the other I grediants the same. A bit weak, no?
Omg….so easy and delicious.
I used regular mushrooms as I had just supported a local farm.
They worked perfectly.
I have made this twice now and it’s sooo delicious every time! Thanks very much for sharing ❤
Love this recipe! I roughly chopped the mushrooms before cooking in the oven. Delicious.
Made this last night and it was delicious! I used button mushrooms (about 1.5 pounds), dried rosemary & thyme for the fresh time, red cooking wine instead of white wine, added 2 extra cups of chicken broth & 1 cup of half and half instead of cream. I blended part with an immersion blender and loved the texture. I’ll definitely make this again!
Amazing, I love to make soup and this is my new favorite. the creaminess is incredible. The bits of roasted mushrooms were yummy.
I am GF so I used Paula’s GF flour in the blue bag.
4. after the onions were cooked I added two diced up chicken breasts just to add some filling.
7. When the soup was complete I blended about half of the soup up at the end so it was a little creamier like I prefer.
Thank you for making an amazing mushroom soup that I can enjoy.
PS your videos run fast on the screen, would you please put the name on them so we can find the recipe, I saw some amazing recipes and it took them quite a white to come back around so I could find them on your site.
It was yummy.
Best mushroom soup ever!! Left out the white wine, the flavour was super rich, roasting the mushrooms makes such a difference.
The star rating is an anticipated rating, what proper house doesn’t have garlic (;-) I’m kicking myself that I don’t have garlic! Sprint to QFC .
Made this delicious soup for my husband and I. I’m not at all disappointed. Would highly recommend trying this gorgeous and luxurious soup.
I would say it makes no more than four servings.
Cheers
This is an incredibly tasty mushroom soup. If I were to change a few things, I would maybe add carrots for additional flavor and color. I would definitely increase the broth (I used vegetarian) by two or more cups. The picture makes it appear very brothy, but it’s not. At a low simmer it still burnt off a lot of liquid. I also tried it without the cream, as I’m not a fan of cream soups. It’s great without…or with a splash.
Making this tomorrow. Sounds delicious.
Do I need to destem the mushrooms before roasting?
Where can I find serving size and nutritional information for your recipes?
I used 3 cups of beef broth, the mushroom liquid, 1 teaspoon of red wine vinegar and 2 teaspoons of Worcestershire sauce. I then baked a 2 and 1/2 pound meatloaf in the sauce. Served it with mashed potatoes. It was wonderful! I am going to make it as written today. Roasting the mushrooms makes a world of difference. Thank you for yet another fantastic recipe!
My husband is not a mushroom fan… But he actually loved this soup! So did my 10 month old and toddler. This recipe is a keeper! Thanks!
OK, woke up to fall this morning. Thinking…mushroom soup. Well, it is DELICIOUS! Small tweek here and there, but otherwise very good.
This cook’s suggestions:
– More thyme (I put in at least 12 sprigs), but I LOVE thyme
– When the mushrooms come out of the oven, take half and process (Vitamix or food processor), add to broth
– Get a large ladle and ladle some of the chicken broth soup onto the roasting pan, scrape juices to the edge of the pan, makes getting the mushroom juices much easier to scrape into the pot! Scrape every last drop into the broth
– Thinking of adding a little wine next time when I add the mushrooms, that should add a little brightness to the soup.
Otherwise, it is a great soup and of course, it is easy to change up to a more creamy soup if wanted.
Fantastic! I did put half of it in the blender to thicken it up. It was exactly what I was hoping for on a blustery fall day here in New England. Definitely making this again!
This recipe was really, really good. The first time I made it, it immediately rose to the top of my list. It’s been barely a month and I’ve made it twice more.
I used white mushrooms instead of cremini, I doubled the amount of garlic, I used cooking sherry because I didn’t have dry white wine, and I used sour cream instead of heavy cream.
Here are my cooking tips on this kind of soup:
1. There’s no such thing as too much garlic. In my experience, it’s always been safe to double what any recipe asks for.
2. White Mushrooms, Cremini Mushrooms, and Portobello mushrooms are literally the same type of mushroom, just aged differently. I can’t tell the difference in taste.
3. Addding more cream can’t hurt your soup. If you oversalted it or if doubling the garlic was too much for you, load it up with more cream. If you don’t have heavy cream, sour cream works. If you have neither, milk probably would work too.
4. Like every soup recipe I know, it doesn’t taste its best piping hot out of the pot. It actually tastes better if you let it cool a short while, or if adding the cream cools it a bit. Just don’t eat it near-boiling-hot. Can’t taste it as well when it’s too hot.