This mushroom soup recipe is creamy, comforting, and bursting with savory mushroom flavor.Make it with or without cream—it's delicious either way! winter / soups — Jump to recipe This mushroom soup recipe has become one of Jack’s favorite comfort foods. He loves anything and everything with fresh mushrooms, and this creamy, savory soup is positively packed with them.One and a half pounds of mushrooms cook down with onion, garlic, and tamari to create the soup’s umami base.Fresh thyme brings out the mushrooms’ earthy flavor, and white wine adds a nice tang to brighten it all up.I puree part of this mushroom soup, so it’s creamy with or without heavy cream.

Jack likes the rich flavor of the cream version—it tastes like a classic cream of mushroom soup.I prefer the option without cream because it has a bolder, more concentrated mushroom flavor.Really, you can’t go wrong.This mushroom soup recipe is delicious either way.

Mushroom Soup IngredientsHere’s what you’ll need to make this mushroom soup recipe:Mushrooms, of course! No need to splurge on fancy mushrooms.A mix of white button mushrooms and cremini mushrooms gives this soup a fantastic texture and flavor.Onion and garlic – They add savory depth of flavor.

Extra-virgin olive oil and butter – For sautéing the onions and mushrooms.You could use just one or the other, but I love the combination of oil and butter here.The butter adds a rich, buttery flavor.

The olive oil adds lighter, f

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