Homemade Creamy Mushroom Soup with baby bella’s has a rich flavor and is so easy to make, you will never buy mushroom soup from the can again!
Growing up I only ever had condensed cream of mushroom soup in the can. The most boring soup on earth. By only having that type of mushroom soup, I missed out on just how amazing creamy mushroom soup really is.
Than, one day in my 20’s, I had the real deal, real creamy mushroom soup. It was at a restaurant I use to work at while in college. We had creamy mushroom soup on our fall menu and I could not get enough of it. The flavor was mind blowing. I had no idea mushroom’s could taste like that. It was rich, full of flavor and I would have it everyday before my shift. It was that perfect.
Fast forward several years and I still love the heavy cream version of mushroom soup, but my waistline does not. So I have adapted the recipe to have more broth and less cream. Hence creamy instead of cream. However the cream (and butter) are still there, giving this soup the full flavor without the full fat. I promise, once you have this soup, its the only mushroom soup you will ever want again!
What makes this Creamy Mushroom Soup with Baby Bella’s so Special?
There are lots of creamy mushroom soup recipes, so what makes this creamy mushrooms soup with baby bella’s so special? It’s the slow cook of the mushrooms that bring out their rich flavor. You can use any combination of mushrooms for this recipe. For me, I try to stick with what is in season, in budget and in stock at the store. Therefore, I went with a combination of button and baby bella mushrooms. Feel free to work with whichever combination of mushrooms you prefer. They all taste great!
What are the Different Types of Mushrooms I can use?
There are so many different types of mushrooms that it can be confusing. Because I love all mushrooms I think any kind will work. However, here is a quick list of common mushroom types sold at most grocery stores. Choose any combination of mushrooms you prefer.
- Button – These are the most common mushrooms you will find at the store. They are also called baby or white mushrooms.
- Cremini (baby bella) – Are dark brown and firmer than the common white button mushroom.
- Portobello – The full-grown stage of the button mushroom’s life.
- Oyster – Are mild and sweet flavored (and look a little funny).
- Shiitake – Fresh shiitake have a light woodsy flavor and aroma, while their dried counterparts flavor is more intense.
- Chanterelle – Golden-hued, fleshy and firm, they have an apricot-like scent.
- Morel- Have a spongy look and woodsy flavor
- Porcino- Are know for their smooth texture and aromatic, woodsy flavor.
How to Cook Mushrooms for Maximum Flavor
In order to bring out the full flavor of the mushrooms you must saute them. Here are a few tricks to bring out their full flavor.
- Stir the mushrooms well to coat them in the remaining butter that was used while cooking the onions.
- Then add a pinch of salt to the mushrooms. The salt will flavor the mushrooms, but it will also draw out any moisture in them as well.
- Distribute the mushrooms evenly across the bottom on the pot.
- This is the hardest part, do not touch the mushrooms for 5 minutes. It is in this stage the moisture evaporates and the heat brings out the full flavor of the mushroom. (I call this the darkening of the mushrooms phase.)
- Once you have reached the darkening of the mushrooms, then you can add the sherry. The sherry will enhance the flavor and bring a new layer of complexity to the taste.
This soup is amazing on it’s own and honestly I prefer it with no garnish. I actually paired it with my easy yeast bread and it is a perfect dinner. However, not everyone in my family feels the same way. There are so many different options that will work, but here are a few ideas.
- Green onions
- Garlic croutons
- Parmesan cheese
In the Mood for Something Else? Try One of These Recipes Instead
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Creamy Mushroom Soup with Baby Bella Mushrooms
- Dutch Oven or other stock pot
- Stick blender
- 4 tbs butter
- 1 onion, diced
- 4 cloves garlic
- 1.5 pounds mushrooms broken into pieces
- 1.5 tbsp thyme (dried)
- 1/2 cup cooking sherry
- 6 tbsp all purpose flour
- 4 cups stock (veggie or chicken)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp bouillon
- 1 cup heavy cream
- Green onion
- Garlic croutons
- Parmesan cheese
- Melt the butter in a large pot or dutch oven.
- Add the onions and saute for 2-3 minutes until they start to become translucent.
- Add the minced garlic and saute for one minute.
- Add the mushrooms, salt, pepper and thyme. Saute for 5 minutes.
- Add the sherry and saute for another 5 minutes.
- Sprinkle the mushrooms with flour, mix well, and saute for 2 additional minutes.
- Pour in the stock and bring to a boil. Then reduce heat, Add one tablespoon of bouillon. and simmer for 20 minutes stirring occasionally.
- Reduce the heat. Stir in the cream and mix well.
- Using the stick blender or blender, blend the soup to desired texture. (I blend about half of the soup leaving lots of mushroom pieces.)
- Add salt and pepper to taste and top with garnish.