Creamy Mushroom Soup is a quick, homemade, comforting soup recipe made from common pantry ingredients — filling and delicious.
A warm, creamy mushroom soup is one of my go-to comfort foods (second only to tomato soup). It’s quick to prepare and relies mostly on pantry staples, with fresh mushrooms as the primary produce ingredient.
I avoid long, hot cooking sessions in winter, so recipes that are fast and simple are perfect. This soup fits that need: it comes together quickly and keeps the kitchen from getting too warm.
This version uses evaporated milk instead of heavy cream. Evaporated milk gives a creamy texture with fewer calories than cream and is a pantry staple I often keep on hand. It also works well in coffee or as a lighter option in desserts when chilled for whipping.
You can easily adjust the mushroom quantity to suit your preference. Use half the mushrooms for a lighter mushroom flavor, or stretch the soup by doubling the other ingredients while keeping the mushrooms the same. The latter is handy when serving the soup as a starter; if you want it as a main course, add more mushrooms for a heartier result.
Serve this soup with crusty bread, toasted sandwiches, or croutons for a satisfying meal.
Creamy Mushroom Soup
Creamy Mushroom Soup
Linda Nortje
5 mins
20 mins
25 mins
4 Servings
258.5 kcal
Ingredients
- 2 TB Unsalted Butter
- 1 medium Onion, chopped finely
- 1 t Garlic, crushed
- 500 g Mushrooms, sliced (16 oz)
- ¼ cup Flour
- 2 cups Chicken Stock
- 1 can (410 g) Evaporated Milk
- Freshly Ground Black Pepper, to serve (optional)
- Parsley, chopped to garnish (optional)
Instructions
- Melt the butter in a large saucepan. Add the chopped onion and crushed garlic, and sauté until soft but not browned.
- Add the sliced mushrooms and sauté for 1–2 minutes. Sprinkle the flour over the mixture and stir well to combine.
- Gradually add the chicken stock and evaporated milk, stirring to smooth out any lumps.
- Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, until the mushrooms are tender and the soup has thickened.
- Serve hot, with freshly ground black pepper and chopped parsley if desired.
Notes
- Depending on the salt content of your stock, you may wish to add salt to taste.