Creamy Mushroom Soup recipe

Creamy Mushroom Soup recipe

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This creamy mushroom soup is a heart warming delicious soup for all the mushroom lovers.

On a blustery winter evening, after a hectic day,who wouldn’t love  to relax with their family, in their warm home, on a cozy couch, and dunk warm crusty bread lathered with butter in a bowl full of steaming creamy soup.I guess you all would!!!

So this one day, I was looking for some nice and easy soup recipe to create a perfect family evening.I had mushrooms in the fridge, and I wanted to cook something different using mushrooms. I had soup on my mind , I started searching for mushroom soup recipes. Found quite a few recipes on the internet, but couldn’t actually decide which one to go with as I did not have all the ingredients, for any one recipe. So I gathered all the ingredients that I had and made a recipe that was a kind of an adaptation of 2-3 recipes. But one thing I can promise.. the result was pure deliciousness..and I did succeed in my attempt to create a nice cozy family evening, without too much of an effort 😉

If you love your mushrooms, and  want to create a warm ,simple but filling soup/starter , I would really recommend you try this recipe.You can pair this  with garlic breads, crusty mini cheese bruschetta, toasted and buttered ciabatta , or even a simple cheese toast.

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Creamy Mushroom Soup

Creamy Mushroom soup

A heart warming delicious creamy soup for all the mushroom lovers.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Snack, Soup
Servings 4 people


  • 300 grams Button Mushrooms roughly chopped
  • 2 medium onions roughly chopped
  • 3-4 cloves garlic roughly chopped or even whole can be used
  • 1 tsp butter to saute sliced mushrooms for garnishing
  • 2 tbsp butter
  • 1 1/2 cups Milk
  • 1 1/2 tbsp whole wheat flour
  • 7-8 pieces peppercorns you can use crushed pepper or pepper powder instead
  • 1/2 tsp Crushed pepper for garnishing
  • a pinch nutmeg powder
  • 2 tsp Crème fraîche / fresh cream
  • 1 cup water / vegetable stock
  • Few sprigs coriander chopped for garnishing


  • Wash and clean the mushrooms. Slice evenly 10-15 pcs separately . Heat a tsp of butter and saute these  for 5-7minutes. Keep aside for garnishing.
  • Heat 2 tbsp of butter ,add roughly chopped rest of the mushrooms, onions, garlic cloves, peppercorns.Pop the lid on. Cook gently till the mushrooms are soft.
  • Add the wholewheat flour and saute till the raw smell of the flour is gone.Keep stirring to ensure that the flour doesn't get burnt.
  • Add the milk slowly. Continue stirring.Cook for 5-7 minutes, till the soup starts  to boil and gets a creamy consistency.
  • Let the mixture cool.Then blend it to form a creamy texture.
  • Bring the mixture to a boil. If required add little more water / vegetable stock to get the consistency you want.
  • Add salt,  nutmeg powder . Mix well . Garnish with the sautéed mushroom slices, creme/ Crème fraîche,coriander and crushed pepper.


To adjust the consistency of the soup you can add more milk instead of water/ vegetable stock .

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