Creamy and Savory Homemade Mushroom Soup
From Costco Craving to Kitchen Creation: Easy & Flavorful Mushroom Soup (No Flour!)
My constant enjoyment of mushroom soup from Costco sparked a desire to recreate it at home. To my surprise, it’s incredibly easy! This recipe skips the flour entirely, yet delivers a surprisingly rich and creamy texture. Enjoy a comforting bowl of homemade soup that rivals any cafe’s, perfect for the whole family. The subtle sweetness of the mushrooms combined with the velvety creaminess will be a delightful treat.
Main Ingredients
- 8 fresh button mushrooms
- 1/2 medium onion
- 2 Tbsp butter
- 300ml milk
- 200ml heavy cream
- 1/2 Tbsp chicken stock (optional, for extra depth)
- 1/2 Tbsp salt (or to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, decide whether to peel the mushrooms. If you desire a very pale, white soup, gently peel the caps. If you prefer to retain the natural, subtle color of the mushrooms, you can leave the skin on. Wash them thoroughly under running water. Thinly slice the onion. Cutting the onion in half before slicing can make it easier.
Step 2
In a saucepan, melt the butter over low to medium-low heat. It’s important that the butter melts gently rather than boiling, so avoid high heat to prevent it from burning.
Step 3
Once the butter is melted, add the sliced onions and mushrooms to the pan. Sauté them together in the butter for about 3-5 minutes, stirring occasionally, until they are well coated and softened. Be mindful of the heat to prevent sticking or burning.
Step 4
Now, prepare the base of your creamy soup: 300ml of milk and 200ml of heavy cream for a rich flavor. If you prefer an even richer and creamier soup, you can increase the heavy cream by about 50ml.
Step 5
Carefully pour the 300ml of milk over the sautéed mushrooms and onions in the saucepan.
Step 6
Continue to cook over medium heat until the milk begins to simmer. Be cautious, as milk can boil over easily on high heat. Keep a close eye on it and adjust the heat as needed.
Step 7
As the milk starts to gently bubble, slowly pour in the 200ml of heavy cream. Whisk gently to combine everything smoothly.
Step 8
Continue simmering the soup. When the mushrooms are tender, if you like a bit of texture in your soup, you can scoop out a few cooked mushroom pieces to set aside. These can be used later as a garnish or to add a pleasant chewiness to the soup.
Step 9
Once all ingredients are well-cooked, it’s time to blend them until very smooth using an immersion blender or a regular blender. If using a regular blender, be cautious when blending hot liquids; it’s best to blend in batches. If you have chicken stock, adding 1/2 Tbsp now will enhance the umami flavor. Also, add the 1/2 Tbsp of salt to season the soup.
Step 10
Pour the beautifully blended mushroom soup into a serving bowl. Sprinkle with a pinch of black pepper for aroma and adjust the salt to your personal preference. If you saved some mushroom pieces, arrange them on top as a garnish or mix them in for added texture. Serve immediately while hot for the best taste!
