Cremini Mushroom Soup
This Cremini Mushroom Soup is the perfect balance of creamy richness with the delicate flavor of mushrooms. In less than 20 minutes, you’ll have a lovely first course ready to serve!
Sometimes simple food is the best, isn’t it? And sometimes the most elegant recipes are the simplest.
Take this Cremini Mushroom soup for example. There’s nothing exotic about the ingredients and you certainly won’t spend hours in the kitchen making it. Yet the flavors are elegantly simple and subtle in a really elegant way.
If you need an absolutely perfect first course for your next dinner party, this is it. Serve it very simply without any kind of over the top embellishment and enjoy the compliments.
Why You’ll Love This Recipe
- Easily obtainable ingredients
- Under 20 minutes total time
- Perfect balance of creamy richness and delicate mushroom flavor
Ingredients You’ll Need
- Butter
- Onion
- Cremini mushrooms
- Flour
- Salt and pepper
- Chicken Stock
- Milk
- Cream
- Parsley (optional)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Cremini Mushroom Soup
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Start by preparing your mushrooms and onion. Very briefly wash the mushrooms and pat them dry. Slice them fairly thinly. Finely chop the onion.
Place a saucepan over medium-low heat and add the butter. When the butter has melted, add the onions and cook until they are soft and cooked through. Take care not to allow the onions to brown.
Add the sliced mushrooms to the pan and cook for 5 to 6 minutes. Sprinkle the flour over the mushrooms and continue cooking, stirring frequently, for another 2-3 minutes. Season to taste with salt and pepper.
Stirring constantly, gradually add the stock, milk, and cream to the pan. Increase the heat and bring the mixture just barely to a boil.
Immediately remove the pan from the heat, taste for seasoning and adjust if needed.
Garnish with fresh, chopped parsley if desired. Serve immediately.
TIP: Add-ins, Extras, and Substitutes
This soup is delicious just as is, but if you want to take it a step further you might add a couple of cloves of garlic with the onion, 1/2 a teaspoon of fresh thyme leaves, and substitute all cream for the milk and cream combination.
FAQs
Creminis, button (white), and portobello mushrooms are actually all the same thing. White button mushrooms are the youngest, most immature stage, Cremini are a little more mature stage, and portobello are fully mature. Creminis tend to have a little bit more flavor than the white button mushrooms. You’ll often see them marketed as “Baby Bellas.”
You can use any mushrooms for this soup. White button mushrooms will work perfectly well and are less expensive than Cremini. You can also substitute a mix of mushrooms (look for the packages of mixed mushrooms at your grocery store) or use all one kind.
The best way to clean mushrooms is to simply brush any loose material off them with a paper towel or a soft brush. They really don’t need to be washed.
🧾 More Recipes You’ll Like
- Leek and Potato Soup
- Black and White Bean Soup
- Lemon, Honey, and Ginger Throat Soother
- English Onion Soup
- Brown Irish Soda Bread
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Cremini Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 8 ounces cremini mushrooms cleaned and sliced
- 1 ½ tablespoons flour
- Salt and black pepper
- 1 ¼ cups chicken stock
- ¾ cups milk
- ½ cup heavy cream
- Fresh parsley optional
Instructions
- Place a saucepan over medium-low heat and add the butter. When the butter has melted, add the onions and cook until they are soft and cooked through. Take care not to allow the onions to brown.
- Add the sliced mushrooms to the pan and cook for 5 to 6 minutes. Sprinkle the flour over the mushrooms and continue cooking, stirring frequently, for another 2-3 minutes. Season to taste with salt and pepper.
- Stirring constantly, gradually add the stock, milk, and cream to the pan. Increase the heat and bring the mixture just barely to a boil.
- Immediately remove the pan from the heat, taste for seasoning and adjust if needed.
- Garnish with fresh, chopped parsley. Serve immediately.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This soup is so good. It is a snap to make. Thank you for this recipe. It’s a keeper.
My pleasure! I’m happy you like the recipe.
Oh, how I love mushrooms! And cookbooks, too. Although it seems not quite as much as you. Wow 350! ;)
I know – it’s excessive :-) No plans to stop collecting, though!
I don’t know how many cookbooks I have – lots.
I read them like novels also – What Katie Ate is my latest obsession- this soup looks wonderful…
I don’t have that one! I’ll be looking for it now.