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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Does this freeze well? We are new ’empty nesters’ and I am struggling to pare down our dinners so we don’t waste so much food!
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
To freeze it, leave out the cream and add it when you reheat. Or leave out the cream entirely and blend half of the soup to make it naturally creamy.
This was amazingly delicious!! It tastes very much like my favorite upscale restaurant‘s mushroom soup. The only real change I made is that I puréed most of the soup after it was finished, but before adding the cream. I’ve been searching for a good/great mushroom soup recipe for a long time. This definitely fits the bill
The best mushroom soup I’ve had or made. The roasting is definitely the way to go. After oiling the mushrooms I spiced with thyme, salt, pepper, garlic pepper & jalapeno garlic powder. We like some spice! I followed the instructions & will definitely make this again!! We got 4 good sized bowls of soup. Thanks for a great recipe!!
Roasting them just adds so much flavor! 🙂
I reduced the amount of chicken broth so it was thicker, and used it as a sauce over mushroom ravioli 🙂
it was amazing and tasted exactly like the recipe one of my favorite restaurants serves! A sprinkle of pine nuts
and it was the perfect ‘copy cat’ Thanks SO much!
What a great idea! Sounds super tasty!
It was a warm day in Denver, but I HAD to have this soup. So glad I made! By far, the best mushroom soup I’ve had and one of the few meals my entire family agreed was delicious.
That’s awesome!
I just had to laugh because today is the Fourth of July and all I can think of is mushroom soup so glad somebody else is having cravings when it’s warm and need mushroom soup
Fantastic! This was a gourmet meal in under an hour!
Amazing!
This soup was Damn Delicious! Only change was the use of cooking sherry as I had no white wine. I kept about 1/3 C mushrooms on the side and pureed the rest with the broth. Added the 1/3 C. and heated through. Served with kale salad and warm rolls!
Thanks for sharing!
I made this incredible mushroom soup for dinner last night! Lusciously yummy. Only change I made was 1 lb. of cremini mushrooms & 1 lb. mixed baby bellas and shitake. I would definitely make it again.
Thanks for sharing!
Chungah, You have done it again! Your photos and descriptions make me run to the store and make these amazing recipes! I would never have attempted mushroom soup if not for you.
You make it easy and yet it is gourmet. I just enjoyed it with the crusty bread, and it was like I was eating in the finest restaurant. I have cooked for many years but I learn so much from you. Roasting the mushrooms first–brilliant!
I am SO glad I found you. My three sons in college are now cooking your amazing recipes too. Thank you so much!
Thank you so much for your feedback, Suzen!
Please provide calorie count with recipes. Thanks
Nutritional information is provided only for select and new recipes at this time. But if it is not available for a specific recipe, you can always use free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
This soup turned out AWESOME! So warm and yummy! Perfect with a nice, thick piece of crusty bread. YUM!
Sweet!
This recipe really rocked. Very nice flavors and the roasted mushrooms brought some nice depth to the soup. Thanks for sharing this recipe!
Thank you, Tina!
Made it as a starter for my in-laws at our Christmas dinner. Boy was it a hit! I topped it off with a little truffle oil and they couldn’t get enough of it. They were excited that I packed the leftovers home with them. Thank you for all the wonderful delicious recipes!
OH.. I would totally just eat the roasted mushrooms as is. 🙂
The roasted mushrooms are so delicious!
Try using dry sherry instead of wine. Flavor profile much more decadent!
I didn’t read the reviews before I made the soup. Most seem to think as I do, it needs some snap. A float of sherry might just do that. I thought next time I would add a little more wine when I add the mushrooms.
How do you cut the mushrooms for this? Sliced, half, or left whole? It looks delicious! Mushrooms are my fave!
You can chop them up coarsely, meaning the finished pieces of food should be approximately 1/2-inch squares; but, coarsely chopped foods are not perfectly uniform in appearance. When you coarse chop food, it is best to produce chunks of food that are smaller than cubed foods but larger than minced foods.
Hi!
I can’t wait to try this recipe!
As only mushroom eater iny household, I’m wondering if this recipe freezes well?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
Love this recipe: where did you buy the soup bowls?
It’s from Staub. 🙂
This looks delicious! I’m wondering if it could be made with an alternative to the heavy cream. Maybe a nut milk??
I would use coconut milk – that’s generally my go-to. But as always, please use your best judgement when making modifications.
Hi!!!
I have celiacs disease and when I make a soup or stew I use pillsbury gluten free all purpose flour blend. It thickens just like regular flour and doesn’t change the taste. I feed it to my wheat-eating boyfriend all the time and he can’t tell the difference. Hope this helps!!
I am gluten intolerant so I can’t use flour what do you suggest to use in place of it
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just made this soup for some friends who are also gluten intolerant and I ended up adding a 1/3 cup of jasmin rice to the boiling chicken stock. Not only did it make the soup thicker, but I used an immersion blender and blitzed it up a few times which added a really nice texture! 🙂
This soup is bomb though! Making it again for sure!!!
I have a friend who used Arrow Root as a thickener – same measurements as Flour and it’s gluten free.
Keep in mind that hot foods thickened with arrowroot will not stay thick if they are cooled and reheated.
I have been GF for 9 years. I love Paula’s GF flour in the blue bag. When using GF flours start out with about 1/2-3/4 the flour that you would normally use. When making a gravy or roue you don’t need to use 1:1 ratio it will be too much.
Best of luck, this is why all of my soups are homemade and this one is an amazing mushroom soup recipe.