Creamy Mushroom Soup with Baby Bella’s

Creamy Mushroom Soup with Baby Bella’s

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.

Then, 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 mushrooms could taste like that. It was rich, full of flavor and I would have it every day 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, it’s 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 the budget, and in stock at the store. Therefore, I went with a combination of buttons 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 known 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.

  1. Stir the mushrooms well to coat them in the remaining olive oil that was used while cooking the onions.
  2. 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.
  3. Distribute the mushrooms evenly across the bottom of the pot.
  4. 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.)
  5. 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.

Garnish Options

This soup is amazing on its 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.

  • Mushrooms
  • Green onions
  • Garlic croutons
  • Parsley
  • Chives
  • Thyme
  • Bacon
  • Cream
  • Parmesan cheese

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Creamy Mushroom Soup with Baby Bella Mushrooms

Creamy Mushroom Soup with Baby Bella’s

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!
No ratings yet
Course Soup
Cuisine American
Servings 4


  • Stick blender


  • 1/4 cup olive oil
  • 12 oz mushrooms (mix of button and baby bella's)
  • 1/4 cup flour
  • 1 onion
  • 2 tbsp thyme
  • 6 garlic cloves, minced
  • 1/3 cooking sherry or dry white wine
  • 3 cups vegetable broth
  • 1/2 cup heavy cream


  • Heat the olive oil in the bottom of a dutch oven or stockpot
  • Saute the onion for 2 – 3 minutes over medium heat.
  • Add the garlic, thyme, and a pinch of salt. Saute for another minute.
  • Add the mushrooms and let saute undisturbed for 5 minutes.
  • Stir the mushroom and then sprinkle the flour over the mushrooms. Let cook for 3 minutes.
  • Stir and then add the sherry. Cook for an additional 3 – 5 minutes
  • Add the stock and bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes.
  • Use the stick blender to blend soup until desired creaminess.
  • Remove from heat and add the cream.
  • Top with preferred garnish.
Keyword Cream of Mushroom Soup, Creamy Mushroom Soup, Mushroom Soup, Mushroom Soup with Baby Bella, Soup, Vegetarian Soup
Tried this recipe?Let us know how it was!

Amazing Colorado Style Green Chile (Chili) Recipe – Spicy!

Amazing Colorado Style Green Chile (Chili) Recipe – Spicy!

Colorado style green chile incorporates tomato’s and slow cooking to give this chile a rich hearty flavor that distinguishes it from other versions of green chile. To me, green chile is an art that should not be rushed. It is best slow cooked all day to allow the flavors to blend, or as my mother would say, marry. But if you don’t have time for a long slow cook, that’s ok, it’s still good even when made quickly.

Colorado style green chile can be made vegan, vegetarian or with meat (pork or chicken). I will show you how to make it vegetarian and write the modifications if you prefer it vegan or with meat (pork or chicken). All variations of Colorado style green chile taste great (or so I am told).

We love this green chile so much every fall we buy the chile’s in bulk, freeze them and use this recipe to make the chile in large batches. We then can the green chile and eat it all year (and give lots of it away). We use this green chile on just about everything — eggs, burrito’s, enchilada’s, nacho’s, burgers and as a stew. My personal favorite way to eat Colorado Style Green Chile as a stew. Because it’s can be very spicy depending on the chile, I load it up with cheese and sour cream to cool it off. I then, shamelessly, eat it with Frito Scoops. It’s not exactly low fat, but it’s soooo worth it!

Buying Chile’s

To start you have to choose your green chile’s. There are lots of options to choose from:

  1. Buying green chile’s road side and having them fire roasted on the spot (Seasonal)
    • This is my preferred method, but not an option for everyone
    • If you choose this method click here for link on how to safely clean the chile’s
  2. Frozen roasted green chile’s
    • This is a great option because it saves you time and energy from cleaning the chile’s
    • You can sometimes find these at specialized grocery stores or you can order green chile’s on line. When ordering on line you might have to purchase in a large quantity which can be expensive.
    • Depending on how much you like green chile this might or might not be the best option.
  3. Buying green chile’s at your grocery store and roasting them yourself (Seasonal)
    • This is the same preparation method you would follow for poblano peppers
    • You must blister the pepper and remove this skin or you won’t get a result
    • Here is a link on how to do this
  4. Buying green chile’s canned (Year around)
    • If you choose this method try to find a fire roasted canned chile.
    • The fire roasting adds a flavor that cannot be beat!
Green Chile’s being roasted.
Photo credit Tony’s Market.
Green chile shopping at Lulu’s road side stand.

Preparing to Make Colorado Style Green Chile

Green chile’s chopped and ready for sauté

Preparing to make the chile is pretty easy. In fact making the chile is very easy. All you need to do is prep a few ingredients, make some roux and give the chile flavors lots of time in large pot, dutch oven or crock-pot to marry.

I cook this either on the stove or in a crock-pot. The stove top is more work, but I enjoy the process of checking the chile, giving it a stir, tasting it and adding more garlic, salt, etc if need. The crock pot is nice because I never have to worry about stirring it.

Crock-pot Method — If you choose to cook it in the crock-pot, sauté your onions until translucent and then add garlic, chile, jalapeno’s, tomato’s and spices until soft. Then move them to a crock-pot. Add the fire roasted tomato’s, broth and roux. Let simmer. Adjust garlic and salt as needed (I like a lot of both) and then add a pinch or two or sugar and your done!

Stove Top Method — Sauté your onions until translucent and then add garlic, chile, jalapeno’s, tomato’s and spices until soft in a large pot or an enameled cast iron dutch oven. Add the fire roasted tomato’s and broth. Bring to boil. While boiling, make the roux in a small sauté pan. Add the roux to the chile and mix well. Reduce the heat to low and stir periodically so it does not burn.

Colorado Style Green Chile Variations

Vegan variation

To make a vegan variation simply switch out the butter in the roux with a vegan butter.

Meat variation

For all you meat lovers out there, simply replace the vegetable broth with chicken or pork broth. Either works fine and it’s ok if the broth is different then the meat you plan to add.

Meat variation with pork

Trim the fat off of the Pork and brown the meat. Save the meat off to the side and begin the sauté process from the juices left over from the pork.

Meat variation with chicken

Use the crock-pot method for this variation. Cook 4 bone in chicken breasts with the green chile in the crock-pot for 5-6 hours. After 5-6 hours, remove the chicken and then shred it. Remove the bones at this time.

Serve Colorado Style Green Chile in a bread bowl using my Easy Bread recipe! When making the bread, cut the dough into four sections and make each section into a ball!

Colorado Style Green Chile

Colorado Style Green Chile Recipe

Colorado style green chile incorporates tomato's and slow cooking to give this chile a rich hearty flavor that distinguishes it from other versions of green chile.
No ratings yet
Prep Time 30 mins
Servings 8


  • Large pot or crock-pot
  • Stick blender


  • 1 Medium white onion, diced
  • 3 – 8 Garlic cloves, minced
  • 1 cup Green chile diced
  • 1 Jalapeno, diced
  • 3 Roma tomato's, diced
  • 2 – 14.5 oz Canned fire roasted tomato's
  • 2 cups Broth (vegetable, chicken, or pork)
  • 2 tsp Cumin
  • 2 tsp Salt
  • 1 tsp Oregano
  • 6 tbsp Butter (or vegan butter)
  • 6 tbsp Flour
  • 1 – 2 pinch Sugar

Garnish Suggestions (Optional)

  • Sliced avocado
  • Grated cheese
  • Sour cream
  • Cilantro
  • Flour tortillas
  • Frito Scoops (best thing ever)


  • Heat the oil in the bottom of the pot or pan, sauté the onions for 2 – 3 minutes
  • Add the garlic and sauté for another minute
  • Add the chile, jalapeno, tomato, and spices and sauté together until soft
  • Add the broth, fire roasted tomato's, sugar and bring to a boil
  • Melt the butter in a separate pan, once melted add in the flour and whisk in flour until smooth. Allow the roux to bubble and cook for a couple of minutes until a golden or medium brown. Add roux to green chile and incorporate into chile.
  • Reduce heat and allow to simmer on low heat stirring as needed
  • Pulse the stick blender a few time until you reach desired thickness. Be sure not to over blend and to leave lots of chucks . This is best as a thick stew like chile.
Keyword Coloado Green Chili, Coloroado Green Chile, Green Chile, Green Chili, Vegan, vegetarian
Tried this recipe?Let us know how it was!