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.

Author: Mushroom Council

Serves: 3-4
Prep Time: 10 mins
Cook Time: 15 mins

What You Need

  • 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

What You Do

  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.
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