If you crave a comforting, creamy bowl that embraces the earthy goodness of mushrooms with a velvety texture, then you are in for a treat. This is truly The BEST Mushroom Soup Recipe you’ll ever come across—a heartwarming blend of fresh mushrooms, tender potatoes, and luscious creaminess that meld together beautifully. It’s perfect for cozy nights or whenever you need a soul-soothing meal that feels like a warm hug in a bowl. Trust me, once you try this, you’ll keep coming back for more!
Ingredients You’ll Need
The magic of this soup lies in its simplicity. Each ingredient plays a key role in building layers of flavor and texture, from the earthiness of mushrooms to the silkiness of cream cheese and sour cream. You’ll find these essentials easy to gather, and they come together in such an inviting way.
- 6 potatoes (cubed): These add a hearty base and creamy texture as they cook down.
- 24 oz mushrooms (sliced): The star ingredient that delivers that irresistible umami richness.
- 1 carrot (grated): Brings natural sweetness and a hint of color.
- 1 onion (diced): Adds depth and a subtle sharpness when sautéed.
- 8 oz cream cheese: Gives the soup a luscious creaminess and smooth finish.
- 1/4 cup sour cream: Enhances tang and creaminess with a lovely brightness.
- 1 cup heavy cream: Makes the soup extra rich and velvety.
- 1 tbsp salt: Essential for seasoning and bringing out all flavors.
- 1/2 tsp black pepper: Provides a gentle spicy kick without overpowering.
- 1 tbsp Mrs. Dash: A flavorful herb blend that complements the mushrooms perfectly.
- 1 tbsp chicken bouillon powder: Adds depth and savory notes.
- 1 mushroom bouillon cube: Intensifies the mushroom flavor beautifully.
- 3 tbsp fresh dill: A fresh, herbaceous garnish that lifts the overall dish.
How to Make The BEST Mushroom Soup Recipe
Step 1: Boil the Potatoes with Bouillon
Start by bringing 12 cups of water to a boil in a large pot. This creates your flavorful broth base. Add in the cubed potatoes along with both the chicken bouillon powder and mushroom bouillon cube. These additions infuse the soup with savory depth even before adding the mushrooms. Simmer everything gently for about 25 minutes, stirring halfway to season with salt and pepper. The potatoes should become tender and ready to release their creamy starch as the base of your soup.
Step 2: Sauté the Vegetables
While the potatoes are simmering, heat some oil in a skillet over medium heat. Toss in your sliced mushrooms, diced onions, and grated carrot. Sauté these together for around 10 minutes until they soften and start to caramelize. This step unlocks the mushrooms’ rich umami flavors and lets the onions and carrots add their sweetness and complexity. The aroma at this stage is incredibly inviting!
Step 3: Blend in Cream Cheese and Sour Cream
Once your veggies are tender and aromatic, stir in the cream cheese and sour cream right in the skillet. The heat will melt them down, creating a velvety mixture that beautifully envelopes the sautéed mushrooms and veggies. Then, transfer this creamy medley into the pot with the simmering potatoes. This combination is what makes The BEST Mushroom Soup Recipe so luxuriously smooth and flavorful.
Step 4: Finish with Heavy Cream and Fresh Dill
Add the cup of heavy cream into the soup pot and stir thoroughly to blend all the creamy ingredients with the potatoes and vegetables. Once everything is well combined and heated through, turn off the heat. Just before serving, sprinkle the fresh dill over the soup. The dill’s bright, herbaceous notes cut through the creaminess and elevate the overall flavor profile wonderfully.
How to Serve The BEST Mushroom Soup Recipe
Garnishes
Garnishing is your chance to add that extra wow factor. In addition to fresh dill, try a drizzle of good-quality olive oil or a sprinkle of crispy fried shallots or bacon bits for texture contrast. A dollop of sour cream or crème fraîche on top adds a tangy creaminess that guests will love.
Side Dishes
Serve this mushroom soup alongside crusty artisan bread or garlic toast to soak up every last drop. A light arugula or spinach salad with a lemon vinaigrette complements the richness perfectly, providing a fresh, peppery balance. For a heartier meal, pair the soup with roasted vegetables or a simple grilled cheese sandwich.
Creative Ways to Present
Make your presentation memorable by serving the soup in rustic bread bowls for an edible container that’s as fun as it is tasty. Alternatively, ladle it into stoneware bowls to keep it hot longer and add a cozy vibe. For elegant dinners, garnish with microgreens and serve with a sprinkle of toasted pine nuts or mushroom powder to intensify the flavors.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. Because of the dairy elements, it’s best to keep it chilled and covered tightly to maintain its creamy texture and fresh flavors.
Freezing
You can freeze The BEST Mushroom Soup Recipe, but be mindful that heavy cream and sour cream may slightly change texture upon thawing. Freeze in portioned containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
When warming up leftovers, heat gently on the stove over low to medium heat, stirring frequently to prevent curdling. You may want to add a splash of milk or broth to loosen the soup if it feels too thick. Avoid boiling once the dairy is added for the best texture.
FAQs
Can I use other types of mushrooms?
Absolutely! While this recipe uses button or cremini mushrooms, feel free to experiment with shiitake, portobello, or even oyster mushrooms for different textures and flavor depths.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as it contains no flour or gluten-based thickeners. Just double-check your bouillon ingredients to be sure.
Can I make this soup vegan?
You can adapt it by using plant-based creams and vegan bouillon cubes. Sauté the mushrooms and vegetables in olive oil or vegan butter for similar richness.
How thick should the soup be?
The BEST Mushroom Soup Recipe should have a creamy but pourable consistency. If you find it too thick after cooling, simply whisk in a little water, broth, or cream to loosen it.
Can I blenderize the soup?
If you prefer a smooth cream of mushroom soup, you can use an immersion blender to puree part or all of the soup after cooking. This will create a silky texture while still retaining some mushroom chunks if you like.
Final Thoughts
This recipe is more than just a soup; it’s a celebration of mushrooms’ comforting flavor, enhanced by a creamy, satisfying texture that’s surprisingly simple to make. I truly believe this is The BEST Mushroom Soup Recipe you’ll ever have so why not treat yourself today? Make a big pot, share it with people you love, and enjoy the pure joy a bowl of soup can bring.
Print
The BEST Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This rich and creamy mushroom soup is a comforting blend of sautéed mushrooms, onions, carrots, and tender potatoes, brought together with cream cheese, sour cream, and heavy cream. Enhanced with the savory flavors of chicken and mushroom bouillon, and fresh dill, it’s a perfect hearty meal for mushroom lovers, ready in just 35 minutes.
Ingredients
Vegetables
- 6 potatoes, cubed
- 24 oz mushrooms, sliced
- 1 carrot, grated
- 1 onion, diced
Dairy
- 8 oz cream cheese
- 1/4 cup sour cream
- 1 cup heavy cream
Seasonings & Bouillon
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp Mrs. Dash
- 1 tbsp chicken bouillon powder
- 1 mushroom bouillon cube
- 3 tbsp fresh dill
- 2 tbsp oil (for sautéing mushrooms and vegetables)
Instructions
- Prepare the broth: In a large pot, bring 12 cups of water to a boil. Add the cubed potatoes along with the chicken bouillon powder and mushroom bouillon cube. Simmer for about 25 minutes until the potatoes are tender, stirring occasionally and seasoning with salt, pepper, and Mrs. Dash halfway through simmering.
- Sauté the vegetables: While the potatoes are cooking, heat oil in a skillet over medium heat. Add the sliced mushrooms, diced onions, and grated carrots. Cook for about 10 minutes until the vegetables are soft and the mushrooms have released their moisture and browned slightly.
- Add cream cheese and sour cream: Reduce the heat on the skillet and stir in the cream cheese and sour cream, melting them together until the mixture is smooth and creamy. Then, transfer this mixture to the pot with the simmered potatoes and broth.
- Finish the soup: Pour in the heavy cream and stir thoroughly to combine all ingredients. Remove the pot from heat. Garnish the soup with fresh dill before serving to add a bright, herbal note.
Notes
- You can adjust the thickness of the soup by adding more water or cream based on your preference.
- For a richer flavor, consider using homemade chicken stock instead of water.
- Use fresh mushrooms for the best taste but dried mushrooms rehydrated in warm water can also work in a pinch.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- For a vegan alternative, replace cream cheese, sour cream, and heavy cream with plant-based substitutes, and use vegetable bouillon instead of chicken bouillon.
