Some evenings we just want something warm, simple, and satisfying—without a huge mess in the kitchen. That’s when we turn to this simple mushroom soup.

With just a few ingredients and one pot, we can make something that feels fancy but takes almost no effort. It’s smooth, comforting, and full of natural mushroom flavor. Ready to dive in?

This Soup is All About Simplicity

There’s no flour, no complicated seasoning, and no long list of steps. Just good mushrooms, a creamy touch, and time to let the flavors come together. We blend it at the end so it turns silky and elegant, but it’s really just a humble bowl of goodness we can make on a weeknight.

What We’ll Need (Serves 3–4)

Let’s keep it basic—only 6 main ingredients:

- Mushrooms – 400g (about 14 oz), we can use white button, cremini, or a mix

- Butter – 2 tablespoons (unsalted)

- Onion – 1 small, chopped

- Garlic – 2 cloves, minced

- Vegetable broth – 3 cups (720 ml)

- Heavy cream – ½ cup (120 ml)

- Salt & black pepper – to taste

Optional but great:

- A drizzle of olive oil or a spoonful of cream for garnish

- Toasted bread or garlic croutons for serving

Let’s Make It Together

Step 1: Prep the mushrooms

Wipe mushrooms clean and slice thinly. No need to rinse under water—just a damp cloth will do.

Step 2: Cook the base

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until it’s soft but not browned. Add garlic and cook 1 more minute.

Step 3: Add the mushrooms

Toss in the sliced mushrooms and cook for about 8–10 minutes, stirring occasionally. They’ll shrink and release their water, then start to develop flavor as that moisture cooks off.

Step 4: Pour in broth

Add the vegetable broth, plus a pinch of salt and black pepper. Bring it to a gentle boil, then lower the heat and simmer uncovered for 15 minutes.

Step 5: Blend it smooth

Turn off the heat. Carefully blend the soup until smooth. If using a countertop blender, do it in batches and keep the lid vented. Or use a stick blender right in the pot for less cleanup.

Step 6: Stir in cream

Return the soup to the pot (if needed) and add the cream. Heat gently for another 2–3 minutes, then taste and adjust seasoning.

How to Serve It Best

We like pouring this soup into wide bowls and topping it with a swirl of cream or olive oil. Add some croutons or serve with toasted sourdough for dipping. If we want to dress it up, a sprinkle of thyme or chopped parsley adds freshness too.

Tips to Make It Yours

- Want a deeper flavor? Try roasting the mushrooms first.

- No cream? Use whole milk or oat milk for a lighter version.

- Add a dash of nutmeg or thyme for a cozy aroma.

Let’s Keep It Cozy

So Lykkers, next time we’re too tired to cook something big but still want something tasty, this mushroom soup has our back. It’s easy, it’s warm, and it always feels like a little homemade treat. Have you tried adding your own twist—maybe a handful of spinach or a splash of lemon?

Let’s share what’s in our bowls and keep comforting meals on the menu!