If you are a mushroom lover searching for a cozy, deeply flavorful dish, this Loaded Creamy Mushroom Soup Recipe is an absolute game changer. This soup is a luscious blend of assorted mushrooms, enriched with cream and aromatic herbs, creating a velvety texture and rich, earthy taste that feels like a warm hug in a bowl. Every spoonful delivers layers of umami, balanced perfectly with subtle hints of garlic, Dijon mustard, and a splash of wine, making it an irresistible comfort classic that you’ll want to savor again and again.
Ingredients You’ll Need
This Loaded Creamy Mushroom Soup Recipe comes together with simple, wholesome ingredients that each play a crucial role in building its unique flavor and creamy texture. From the assortment of mushrooms offering earthiness, to the creamy richness of heavy cream, every component adds its own magic.
- 16 ounces assorted mushrooms: A mix like white and brown mushrooms offers varied texture and a deep, rich flavor base.
- 4 large portobello mushrooms: These bring a meaty, robust taste that enhances the soup’s body.
- 2 tablespoons butter: Adds velvety richness and helps sauté the vegetables to perfection.
- 1 medium onion (chopped): Provides sweetness and aromatic depth when softened.
- 4 cloves garlic (minced): Essential for that punchy, savory undertone that wakes up the soup.
- 1 heaping tablespoon Dijon mustard: Adds a subtle tang and complexity to the creamy broth.
- 4 cups vegetable broth: Forms the flavorful yet light liquid base of the soup.
- 1 cup heavy/whipping cream: Delivers luxurious creaminess and balances the earthiness of the mushrooms.
- 5 sprigs fresh thyme (stems removed): Infuses a fresh herbal aroma that brightens every bite.
- 1/8 teaspoon ground cinnamon: A tiny pinch for warmth and an unexpected hint of spice.
- 1 dash Herbs de Provence (or Italian seasoning): Adds an extra herbaceous dimension to the soup.
- Splash of sherry or dry white wine (optional): Lifts the flavors with a touch of acidity and sophistication.
- Salt & pepper (to taste): To season perfectly and balance flavors.
- 1 baguette (sliced): For making irresistible garlic toasts to dip into the soup.
- 2-3 cloves garlic (peeled and halved): Used to rub on toasted bread for that classic garlic touch.
- Parmesan cheese (shaved): Adds salty, nutty richness as a garnish.
- Truffle oil: A luxurious drizzle to elevate earthy mushroom notes.
- Fresh chives (snipped or chopped): For a burst of mild onion flavor and vibrant color.
- Fresh parsley (chopped): Sprinkles of green freshness brighten every bowl.
- Pea shoots (optional): For a delicate, fresh garnish that adds lightness.
How to Make Loaded Creamy Mushroom Soup Recipe
Step 1: Sauté the Onions
Start by melting butter in a large pot over medium heat. Once melted, add your chopped onions. Cooking these gently until translucent, about 5 minutes, releases their natural sweetness and forms a flavorful base that melds beautifully with the mushrooms.
Step 2: Prepare and Cook the Mushrooms
While the onions work their magic, chop all your mushrooms. Add them to the pot and turn the heat up to medium-high. Stir frequently as the mushrooms cook down for 10 to 15 minutes, releasing their moisture and shrinking in size. This process intensifies their flavor and gives the soup its earthy heart.
Step 3: Add Garlic and Dijon Mustard
Next, toss in the minced garlic and a heaping tablespoon of Dijon mustard. Stir well to combine. The garlic brings a savory punch while the mustard lends a subtle sharpness that brightens the creamy soup’s flavor profile.
Step 4: Pour in Broth and Cream with Herbs
Pour in the vegetable broth, then add the heavy cream, thyme sprigs, ground cinnamon, Herbs de Provence, and a splash of sherry or dry white wine if using. Give everything a good stir and bring it to a boil. Once boiling, reduce to medium heat and let it simmer for about 10 minutes. This simmer allows the mushrooms to become tender and the flavors to meld together beautifully.
Step 5: Prepare Garlic Baguette Toasts
While the soup simmers, prepare the garlic toasts. Toast your sliced baguette either in a toaster or oven. If using the oven, brush each slice with oil, place on a baking sheet, and bake at 375°F for 10 to 15 minutes until golden and crispy. Once toasted, rub each slice with halved garlic cloves to infuse them with subtle garlic flavor—perfect for dipping later.
Step 6: Blend Half the Soup
Transfer about half of the soup into a bowl or another pot, and blend with an immersion blender or in batches with a regular blender until smooth. Then pour the puréed soup back into the pot with the remaining chunkier half. This technique creates a silky yet textured soup that’s truly satisfying in every spoonful.
Step 7: Serve and Enjoy
Ladle your Loaded Creamy Mushroom Soup Recipe into bowls and pile on your favorite toppings. Dip garlic baguette toasts straight into the bowl and bask in the comforting warmth of this incredible soup that’s bursting with flavor and texture.
How to Serve Loaded Creamy Mushroom Soup Recipe
Garnishes
Garnishing is where you can have fun and truly personalize your soup experience. Shaved Parmesan cheese adds a delightful salty crunch, while a drizzle of truffle oil instantly elevates mushroom’s earthy aroma. Fresh chives and parsley bring a pop of color and fresh bite, and for an optional touch of elegance, add some delicate pea shoots on top.
Side Dishes
This soup pairs wonderfully with crusty garlic baguette toasts for dipping, but you can also serve it alongside a crisp green salad or roasted vegetables for a well-rounded meal. For a heartier option, a grilled cheese sandwich is a nostalgic and delicious choice that complements the soup’s creaminess beautifully.
Creative Ways to Present
Serving this soup in hollowed-out small bread bowls can turn any meal into a special occasion. Alternatively, try layering the soup with sautéed mushrooms and cheese in clear glass mugs for a visually stunning presentation. Adding a sprinkle of edible flowers or microgreens on top makes it perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Creamy Mushroom Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Storing it properly preserves its creamy texture and robust mushroom flavor, making it an easy go-to for quick meals later in the week.
Freezing
You can freeze this soup for up to 2 months. For best results, cool it completely first, then transfer it to a freezer-safe container. Keep in mind that the cream may slightly separate upon thawing, but a gentle stir or re-blend restores the soup’s smooth consistency perfectly.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent scorching and recombine any separated cream. Avoid boiling after adding cream to maintain the velvety texture. If needed, add a splash of broth or cream when reheating to refresh the soup to its original lusciousness.
FAQs
Can I use other types of mushrooms for this soup?
Absolutely! While the recipe calls for assorted mushrooms and portobellos for depth of flavor, you can experiment with cremini, shiitake, or even chanterelles to tailor the soup to your personal taste and availability.
Is this soup suitable for vegetarians?
Yes, as long as you use vegetable broth and avoid any meat-based additives, this Loaded Creamy Mushroom Soup Recipe is completely vegetarian-friendly and packed with plant-based rich flavors.
Can I make this soup dairy-free?
You can substitute heavy cream with coconut cream, cashew cream, or a non-dairy alternative of your choice. The soup will still be creamy and delicious, though with a slight variation in flavor.
What’s the best way to blend the soup?
Using an immersion blender right in the pot is quick and easy, but if you don’t have one, carefully transfer half the soup to a regular blender in batches. Just be sure to let steam escape to avoid pressure build-up.
How spicy is this soup?
This soup is mild with cozy spices like cinnamon and herbs that add warmth without heat. If you prefer a kick, consider adding a pinch of red pepper flakes during the garlic step for a subtle spicy undertone.
Final Thoughts
If you want a dish that feels like a warm hug on a chill day, the Loaded Creamy Mushroom Soup Recipe is your answer. It’s a harmonious blend of earthy mushrooms, rich creaminess, and fragrant herbs that never fails to impress. Trust me, once you make it, this soup will become a treasured staple in your kitchen—perfect for sharing with loved ones or enjoying all by yourself. Dive in, savor every spoonful, and happy cooking!
Print
Loaded Creamy Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Description
A rich and flavorful Loaded Creamy Mushroom Soup made with a variety of mushrooms, sautéed onions, garlic, and Dijon mustard, simmered in vegetable broth and cream. Garnished with homemade garlic baguette toasts, shaved Parmesan, truffle oil, fresh herbs, and optional pea shoots for a luxurious and comforting dish.
Ingredients
Soup
- 16 ounces assorted mushrooms (e.g. white, brown, etc.)
- 4 large portobello mushrooms
- 2 tablespoons butter
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 heaping tablespoon Dijon mustard
- 4 cups vegetable broth
- 1 cup heavy/whipping cream
- 5 sprigs fresh thyme (stems removed)
- 1/8 teaspoon ground cinnamon
- 1 dash Herbs de Provence (or Italian seasoning)
- Splash of sherry or dry white wine (optional)
- Salt & pepper (to taste)
Toppings
- 1 baguette (sliced)
- 2–3 cloves garlic (peeled and halved)
- Parmesan cheese (shaved)
- Truffle oil
- Fresh chives (snipped or chopped)
- Fresh parsley (chopped)
- Pea shoots (optional)
Instructions
- Sauté Onions: Add butter to a large pot over medium heat. Once the butter has melted, add the chopped onion and sauté for about 5 minutes, stirring occasionally until the onions are soft and translucent.
- Prepare and Cook Mushrooms: While onions cook, chop all the mushrooms. Add them to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms release their liquid and shrink down substantially.
- Add Garlic and Mustard: Stir in the minced garlic and Dijon mustard to the mushroom mixture, combining well to enhance the flavors.
- Add Broth and Seasonings: Pour in the vegetable broth, then add fresh thyme sprigs, ground cinnamon, a dash of Herbs de Provence, and the optional splash of sherry or dry white wine. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to medium and simmer for 10 minutes until mushrooms are tender.
- Prepare Garlic Baguette Toasts: While the soup simmers, toast baguette slices either in a toaster or oven (375°F for 10-15 minutes brushed with oil). Rub each toast slice with peeled, halved garlic cloves to infuse garlic flavor.
- Blend Half the Soup: Transfer about half the soup into a separate bowl or pan and use an immersion blender or regular blender to purée it until smooth. Return the puréed soup to the pot and stir to combine for a creamy yet textured consistency.
- Serve and Garnish: Ladle soup into bowls and top with garlic baguette toasts, shaved Parmesan cheese, a drizzle of truffle oil, snipped fresh chives, chopped parsley, and optional pea shoots. Enjoy by dipping the garlic toasts into the soup for added flavor.
Notes
- Use a mix of mushroom varieties for deeper flavor and texture.
- The splash of sherry or white wine is optional but adds complexity.
- Immersion blending half the soup creates a creamy texture while keeping some chunky mushroom bits.
- You can toast the baguette slices in the oven for a larger batch instead of using a toaster.
- Truffle oil complements the earthy mushroom flavors but can be omitted if unavailable.
