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Mushroom Soup with Garlic Chips and Rosemary – a delicious easy recipe that comes together in 30 minutes – perfect for special gatherings or simple enough for weeknight dinners! Vegan-adaptable, Keto and GF-adaptable!
You may also like 50+ Easy Dinner Ideas and Our 40 Best Mushroom Recipes!
What is more nourishing than a warm bowl of soup on a chilly night? This recipe for Creamy Mushroom Soup is very simple to make yet deeply satisfying. Rosemary and garlic “chips” are added to the mix for beautiful flavor and texture.
Over the last few months, we’ve had this many times, and I have to say, it’s pretty darn yummy! So much depth and flavor here! There are lots of ways to adapt this to your needs so be sure to read the recipe notes. Yes, it can be made vegan!
What I like about this recipe is, how easy it is to make and how there is no blending required. Just whip it up in one pot. Serve with a good loaf of crusty bread or some sourdough croutons and dinner is ready in under 30 minutes! And it feels luxurious.
One of my husband’s favorites!
You could also serve this as a first course for a special gathering or plated dinner.
I love garnishing the soup with crispy garlic chips for added texture and flavor. A drizzle of truffle oil further elevates. Of course, both are optional. 😉
Mushroom Soup | 45-sec video!
How do you make mushroom soup from scratch?
- Saute onions, garlic and mushrooms until deeply golden. Season.
- Add flour to thicken, then add wine, broth and simmer gently.
- Stir in sour cream.
- That’s it!
The trick to getting the beautiful depth and flavor here is really taking your time to cook the onions and mushrooms.
Cook them until all of the liquid releases.
Here I’ve added rosemary, but fresh thyme or Sage would work well too.
What Mushrooms to use in Mushroom soup?
As far as mushrooms, feel free to use any of the following or a combination: button mushrooms, cremini mushrooms, portobello mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles, porcini mushrooms or morels. Adding some dry mushrooms to the mix will add another layer of flavor but I would hydrating them first.
How to elevate Mushroom Soup:
Adding a little splash of sherry cooking wine elevates- but don’t sweat it if you don’t have it. Red wine, white wine, Marsala wine, Madeira Wine, Vermouth or Ruby Port will work here too.
But the sherry cooking wine is super tasty. Just be sure you are not using sherry vinegar.
What is the difference between Mushroom Soup and Golden Mushroom Soup?
Mushroom soup is typically vegetarian while Golden Mushroom Soup is made with beef stock. Sometimes tomato paste also is added for extra depth.
Can I freeze mushroom soup?
Yes, mushroom soup can be frozen, but preferably without the dairy added. Add the sourcream when reheating the soup.
If you would like a silky smooth mushroom soup, feel free to blend this up with an immersion blender.
Truffle oil is a nice addition, but totally optional.
Set aside some of the cooked mushrooms to use as a garnish.
To make the crispy garlic chips- slice garlic lengthwise, then pan-sear until golden- a crunchy flavorful topping. My husband’s favorite!
Let us know how you like this Creamy Mushroom Soup in the comments below, noting any of your adaptations! See recipe notes for vegan options!
What to serve with Mushroom Soup
Pear Salad with Vanilla Fig Dressing
Mushroom Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup, vegetarian
- Method: stovetop
- Cuisine: French
Description
Mushroom Soup with Rosemary and Garlic – a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!
Ingredients
- 4 tablespoons olive oil, butter or vegan butter
- one large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced ( or use mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (not vinegar) or marsala wine or red wine
- 5 tablespoons flour (or GF flour)
- 3 cups hot veggie stock, chicken stock or beef broth (or use water with bullion cubes) see notes.
- 1/2 cup to 1 cup sour cream ( 3/4 cup seems just right) or use vegan sour cream, cashew cream (or use heavy cream)
- pepper to taste
- Optional garnish: drizzle of truffle oil, garlic “chips” ( see notes) croutons, crusty bread!
Instructions
- Heat oil or butter in a large, heavy-bottom pot or dutch oven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes.
- Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.
- Turn the heat back down to medium, sprinkle the flour over top, stir constantly, toasting it for 1-2 minutes. Add one cup of hot stock and stir it in WELL, getting all those browned bits (in corners and bottom) mixed in. (A wood spoon works well here.) Add the second cup of stock, stirring well to combine, then add the third cup of stock and bring it to a gentle simmer, whisking. It will thicken.
- Stir in the sour cream until fully incorporated.
- Season with pepper and taste for salt.
- If you would like a thinner soup, add a little more broth, readjusting the salt.
- To make the garlic chips, thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes. Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.
- To Serve: Ladle in bowls and top with a few slices of mushrooms and garlic chips and a drizzle of truffle oil. Serve with crusty bread.
Notes
The best (tastiest) version of this soup is using butter and sherry cooking wine. The sherry elevates. It’s still really good with Marsala wine, red wine or even white wine, but tastes best with the sherry cooking wine, adding a complex sweetness that is heavenly.
If you prefer a pureed soup- feel free to blend or blend half.
Though the type of broth or stock is totally adaptable here – chicken broth to me has the best flavor. Or use vegan “chicken” broth. Beef broth adds a delcious depth as well. If going with straight veggie broth, sometimes I’ll add a teaspoon or two of miso to the hot broth for extra depth.
Of course, you can make this vegan with olive oil (or vegan butter) and using a vegan sour cream or cashew cream. If going the cashew cream route, remember that sour cream has a bit of tangy sourness to it, so you may need to add a bit of acid- a few drops of lemon or vinegar to taste.
Nutrition
- Serving Size: 1 ⅓ cup
- Calories: 351
- Sugar: 7 g
- Sodium: 588 mg
- Fat: 22.9 g
- Saturated Fat: 6.5 g
- Carbohydrates: 26.2 g
- Fiber: 2.7 g
- Protein: 12.8 g
- Cholesterol: 20.5 mg
Keywords: mushroom soup, the best mushroom soup, mushroom soup recipe, cream of mushroom soup, creamy mushroom soup
Excellent soup, made it yesterday. I used sour cream but it was a little too thick so I added a little water to get the consistency I wanted. I did use some rehydrated wild mushrooms for fun along with the cremini mushrooms. We really enjoyed it. Thank you!
★★★★★
Glad you enjoyed it!
Used corn starch to thicken. Vegetable broth as well. Olive oil to maintain vegan and gluten free restrictions.
Turned out great! Will definitely use recipe again!
★★★★★
So glad you enjoyed it!
This is a phenomenal soup. I now triple the recipe because my boyfriend and I love it so much!
★★★★★
Great to hear Lynn!
This soup is one of my family’s all time favorites. I also like to add some already made wild long grain rice at the end and some cooked ground beef. The add-ons make it a little more hardy
★★★★★
Perfect Celcilla!
Yum! I used cream, mushroom and veggie broth and omitted the sherry, it was very good! Just a bit salty, the broth would have been perfect without the added salt for me. I shall definitely make this rich and delicious soup again!
★★★★
Glad you enjoyed it!
Dear Sylvia, your website is my absolute go- to for dinner! I started cooking a lot ,even some of your more complicated recipes, during Covid and I’ve never stopped. This soup is heavenly already but I because we watch calories I added plain yogurt instead of sour cream or heavy cream. Also I put in one Portabella along with the crimini mushrooms. (Sautéing with butter yum) and to make it a meal-in-one I added pearled barley already cooked.
(I’ve learned to add spice to the rice or barley as it cooks so it’s not bland. )Needless to say we scraped the bottom of the pot! 😉
Judith
★★★★★
Great to hear Judith!
Fabulous soup. First time to make mushroom soup. Rich and full of flavor. Thanks so much.
Thanks Anne!
This is one of our favorite soups for fall/winter. The recipe is simple, but the flavor is complex. One comment is that I think it’s meant to be blended at some point, but it doesn’t mention this. I usually just blend in Vitamix & reserve a bit as suggested for texture.
★★★★★
That is always an option! Glad you enjoyed this!
Delicious! Even better the second time after reheating. I added bits of bacon the second time and it was transcendant. <3
★★★★★
Sounds perfect and glad you liked it Alana!
Our favorite soup don’t change anything follow the recipe
Earthy decadent super yum on cold nights
★★★★★
Thanks so much!
Hi Sylvia… I had to come back to this recipe and comment because this was a total hit at my family Sunday Dinner and then also a recent dinner party I had! I hate mushrooms but try to cook them sometimes for family because they like them and they also have some great health benefits, so I am trying to like them more. In order to allow me to like it more, I diced the fresh mushrooms very small, used slightly less and also added mushroom powder. I also made some adjustments due to having to cook for gluten-free and also dairy-free individuals so I used brown rice flour to thicken and my homemade cashew sour cream for the dairy. I also added a carrot and a parsnip because I am always trying to add more veg to everything and I had them lying around! Added a nice sweetness and also nuttyness (is that a word??) which complemented your flavor profile well. Since I was using my homemade veg stock, I added that teaspoon of white miso as you directed which I think was great idea. This recipe is going into permanent rotation status! Thanks for being here! I love what you do with flavors and your photography is so enticing!
★★★★★
Thanks so much Kiki! Glad you enjoyed this and love your additions. 🙂