Mushroom Soup Recipe

My rustic Mushroom Soup recipe is a bowl full of love and comfort! Creamy and delicious, this is a simple mushroom soup recipe packed with flavor in every bite. Just one taste, and you’ll have a new favorite soup!

Traditionally, Hungarian mushroom soup is a rich and robust soup made with mushrooms, paprika, and a creamy base. Hearty soups are perfect for those chilly nights when you need a quick and comforting meal.

Once you try this recipe, you will never want to make mushroom soup any other way. My family is obsessed with this soup and I bet yours will be too! It is truly one of our favorite dinner ideas.

We recommend Shiitake, Cremini, portobello, or button mushrooms for this easy mushroom soup. No matter which mushrooms you choose for this recipe, the most important thing is to look for freshness. You want nice firm mushrooms.

I am a huge paprika fan and use it in almost everything. At my house, its a staple almost as necessary as salt and pepper. Paprika is a ground spice made from a combination of dried peppers, including hot chili peppers, cayenne peppers, poblano peppers, Aleppo peppers, and sweet peppers. Some paprikas are hot and spicy, and others are sweet, with no heat and a mild flavor. While I am a huge fan of Spanish and Portuguese paprika in most dishes, Hungarian paprika is preferable for this recipe, but not necessary if you can’t find it. However, Hungarian Paprika adds a bolder and more authentic flavor to the soup.

Freshly made Creamy Mushroom Soup will keep in the fridge in a sealed container for 3 days.

Freeze for up to 3 months and defrost thoroughly before reheating. Reheat in a pan on low on the stove and ensure the soup is piping hot throughout before serving.

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! Ready and on your table in minutes.

Prep: 10min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 271 kcal, Carbohydrate 21 g, Protein 8 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 583 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions (diced)
• 4 cloves garlic (minced)
• 1 1/2 pounds (750 g) fresh brown mushrooms (sliced)
• 4 teaspoons chopped thyme (divided)
• 1/2 cup Marsala wine ((any dry red or white wine))
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth (or stock)
• 1-2 teaspoons salt (adjust to taste)
• 1/2-1 teaspoons black cracked pepper (adjust to taste)
• 2 beef bouillon cubes, (crumbled)
• 1 cup heavy cream or half and half ((sub with evaporated milk))
• Chopped fresh parsley and thyme to serve

Instruction:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

Easy Mushroom Soup

This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth. https://youtu.be/aV2cXqVtG6g

Prep: 10min

Total: 25min

Yield: 3

Ingredients:

• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 4 ounces crimini mushrooms, chopped
• 4 ounces white button mushrooms, chopped
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• ¼ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• Sliced sautéed mushrooms for garnish, optional
• Chopped parsley for garnish, optional

Instruction:

1. Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
2. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
3. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
4. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

Mushroom Soup Recipe

Hungarian Mushroom Soup is a rustic, comforting dish using paprika, soy sauce, and sour cream for an earthy, simple mushroom soup recipe you’ll love!

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 360 g

Nutrition Facts: servingSize 360 g, calories 192 kcal, Carbohydrate 16 g, Protein 8 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 1144 mg, Fiber 2 g, Sugar 8 g

Ingredients:

• 2 tablespoons butter
• 1 small white onion (finely chopped)
• 1 pound mushrooms
• 3 tablespoons plain flour
• 2 1/2 teaspoons Hungarian sweet paprika (or standard paprika)
• 1/2 cup white wine
• 1 1/4 cups vegetable stock
• 3 tablespoons light soy sauce
• 1 cup 2% milk
• 3 tablespoons sour cream
• 3 teaspoons dried dill
• Juice of half a lemon
• Salt and pepper to taste
• 1 1/2 tablespoons chopped parsley
• Extra sour cream for topping

Instruction:

1. Melt 2 tablespoons butter in a large pan and fry 1 finely chopped small white onion until soft. Add 1 pound sliced mushrooms or canned mushrooms and stir fry for another 2 minutes.When the mushrooms soften, sprinkle with 3 tablespoons flour and 2 1/2 teaspoons paprika. Mix well until fully combined.
2. Add 1/2 cup white wine. Scrape up any browned bits from the bottom of the pan and stir. Once the wine reduces by half, gradually add 1 1/4 cups vegetable stock, 1 cup 2% milk, and 3 tablespoons light soy sauce. Continue to stir until the soup starts to boil and thicken.
3. Once the soup boils and thickens, take it off the heat and allow it to cool slightly. Add 3 tablespoons sour cream and stir in well. Add 3 teaspoons dried dill and juice from 1/2 a lemon. Season to taste with salt and pepper, add extra dollops of sour cream and about 1 1/2 tablespoons chopped parsley, and enjoy!

Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I’m happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Prep: 15min

Total: 30min

Yield: 6 servings.

Nutrition Facts: calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients:

• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped onion
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup half-and-half cream

Instruction:

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Homemade Cream of Mushroom Soup Recipe

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