Creamy Mushroom Soup is a quick, homemade, comforting soup recipe made with common pantry ingredients — filling and delicious.
A warm, creamy mushroom soup is one of my favorite comfort soups (right after tomato soup). It’s quick to make and relies mostly on pantry staples. Fresh mushrooms are the only perishable ingredient, but we use mushrooms often, so they feel like a regular pantry item for us.
I prefer recipes that are fast and simple, especially in winter when I don’t enjoy spending long hours in the kitchen. This soup comes together quickly and uses ingredients I usually have on hand.
Instead of heavy cream, this recipe uses evaporated milk. It provides a silky, creamy texture with fewer calories than cream, making the soup lighter while still rich in flavor. I keep a few cans of evaporated milk in my pantry for soups, baking and even in coffee.
Adjust the mushroom quantity to suit your preference. Use fewer mushrooms if you prefer a milder mushroom flavor, or add extra mushrooms to make the soup heartier and more filling. If you need to stretch the soup, you can double all ingredients except the mushrooms — this yields more liquid per serving while keeping ingredient cost down.
This soup works well as a starter or a main. When serving as a main course, add more mushrooms and pair the soup with crusty bread, toasted sandwiches or croutons for a satisfying meal.
Creamy Mushroom Soup
Creamy Mushroom Soup
Ingredients
- 2 TB Unsalted butter
- 1 medium onion, finely chopped
- 1 t garlic, crushed
- 500 g (16 oz) mushrooms, sliced
- ¼ cup flour
- 2 cups chicken stock
- 1 can (410 g) evaporated milk
- Freshly ground black pepper, to serve (optional)
- Parsley, chopped to garnish (optional)
Instructions
- Melt the butter in a large saucepan. Add the onion and garlic and sauté until soft but not browned.
- Add the mushrooms and sauté for 1–2 minutes. Sprinkle the flour over the mixture and stir well to combine.
- Pour in the chicken stock and evaporated milk. Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes, until the mushrooms are tender and the soup has thickened.
- Serve hot, seasoned with black pepper and garnished with chopped parsley if desired.
Notes
- If your stock is low in salt, you may want to add a pinch of salt to taste. Adjust seasoning to your preference.