Name: CREAMY MUSHROOM SOUP
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 tbsp salted butter; 16 oz. baby Bella mushrooms; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 stalk celery, diced; 2 tsp salt; 32 oz. vegetable broth (3 cups); 1 cup heavy cream; 1/2 cup shredded Parmesan cheese

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There are some meals that just feel like home, and this creamy mushroom soup is one of them.

It’s the kind of soup I make on a quiet afternoon when the house is calm, the weather is doing its winter thing, and I want something warm simmering on the stove while I tidy up or help with homework. Nothing fancy. Nothing trendy. Just good, nourishing food made with care.

This recipe uses basic ingredients I usually already have on hand—mushrooms, onion, garlic, cream—and comes together without much effort. The mushrooms get deeply browned first (don’t rush that part), which gives the soup that rich, savory flavor that makes it feel special even though it’s simple.

I’m not interested in counting calories or turning dinner into a math problem. I care about feeding my family well, enjoying the process, and sitting down to something comforting at the end of the day. This soup does exactly that.

Serve it with a piece of crusty bread, a little extra Parmesan on top, and maybe a drizzle of balsamic glaze if you’re feeling fancy. It’s cozy, satisfying, and one of those recipes you’ll come back to again and again.

Why I Love This Recipe

This soup checks all the boxes for me:

Made with simple, familiar ingredients
Feels special without being complicated
Comforting and filling without being heavy
Easy enough for a weekday, lovely enough for a slow weekend

It’s the kind of recipe that fits real life.

Ingredient Notes & Simple Swaps

Mushrooms: Baby bellas give the best depth of flavor, but white mushrooms work too.
Cream: Heavy cream makes it rich and silky, but half-and-half will work if that’s what you have.
Parmesan: Freshly shredded melts best and adds so much savory flavor.
Broth: Vegetable broth keeps it cozy and mellow; chicken broth works just fine if that’s your go-to.

How We Serve It

This soup is perfect on its own, but I love it with:

Crusty bread for dipping
A simple green salad
Grilled cheese on colder nights
Extra Parmesan and a drizzle of balsamic glaze at the table

It’s a full, satisfying meal without a lot of extra work.

A Slow Kitchen Tip

Let the mushrooms really brown before moving on.
That step builds flavor and sets the tone for the whole soup. Cooking doesn’t have to be rushed—sometimes the best meals come from letting things take their time.

Make-Ahead & Leftovers

Keeps well in the fridge for 3–4 days
Reheats gently on the stove
Tastes even better the next day
Freezes well before adding the cream (add cream after reheating)

Simple food. Made with intention. Shared with people you love.

🍄🤍 Lindsay

Yield: 6 Servings

CREAMY MUSHROOM SOUP

This creamy and delicious mushroom soup is packed with savory umami flavors. Made with only 10 basic ingredients, this soup is easy to make and satisfying to eat.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tbsp olive oil
1 tbsp salted butter
16 oz. baby Bella mushrooms
1 large yellow onion, diced
3 cloves garlic, minced
1 stalk celery, diced
2 tsp salt
32 oz. vegetable broth (3 cups)
1 cup heavy cream
1/2 cup shredded Parmesan cheese

Instructions

1. In a large pot, warm the olive oil and butter over medium heat. Once the butter has melted, add the sliced mushrooms. Let them cook undisturbed for a bit, then stir occasionally, allowing them to brown and release their flavor.

2. Add the diced onion and celery. Cook for about 3 minutes, until softened. Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant.

3. Slowly pour in the vegetable broth, a little at a time, scraping up any browned bits from the bottom of the pot. Once the pot is deglazed, add the remaining broth and the salt.

4. Bring the soup to a gentle boil, then lower the heat to medium and let it simmer for about 20 minutes, stirring occasionally.

5. Reduce the heat to low. Stir in the shredded Parmesan until melted and incorporated, then pour in the heavy cream. Serve warm, topped with extra Parmesan and a drizzle of balsamic glaze if desired..

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 55mgSodium: 1380mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 6g