Creamy mushroom soup

Creamy mushroom soup flavored with garlic and thyme is the perfect comfort meal for fall served with crusty bread. It's like a hug in a bowl.
Course Dinner, Soup
Cuisine American
Keyword Cream of mushroom soup, Mushroom soup, Mushroom soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 174kcal
Author Alida Ryder


  • 1 kg (2lbs) mushrooms sliced (Chestnut/Cremini/Button/Brown, etc)
  • 2 tbsp butter
  • 4 leeks finely chopped
  • 2 tsp fresh thyme
  • 3 garlic cloves crushed
  • 8 cups stock
  • 1 cup heavy/whipping cream (evaporated milk can be substituted)
  • squeeze of lemon juice
  • Salt & Black pepper to taste


  • In a large pot, melt the butter and add the mushrooms. Allow to cook until the mushrooms are well browned.
  • Add the leeks and cook until soft. Add the garlic and mushrooms and allow to cook until fragrant.
  • Add enough stock to just cover the mushrooms and allow to simmer for 7-10 minutes.
  • Transfer half of the soup to a blender and blend until smooth. If you prefer the soup to be smooth, blend all the soup until smooth. (This can be done with an immersion blender.)
  • Return to the heat and add the cream. Allow to simmer gently for 5 minutes and add the lemon juice and seasoning.
  • Serve hot with a swirl of cream and crusty bread.


Calories: 174kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1292mg | Potassium: 695mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1812IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg