Creamy Mushroom Soup – A Culinary Delight

I don’t know about you, but I’m really enjoying soup season. Living in Ohio, I start craving soups the minute the weather turns chilly in the fall and don’t stop until March, when I’m utterly fed up with winter and can’t wait for spring.

Most of my soup recipes are hearty enough for dinner or a filling lunch, but occasionally I create one that also works beautifully as an appetizer for a dinner party or as a side dish. This creamy mushroom soup is definitely one of those recipes. Serve it as a starter, pair it with a grilled cheese sandwich, or enhance it with added protein for a satisfying dinner.

Rich and Creamy Mushroom Soup

For those who adore mushrooms, this recipe will be a delight. This creamy mushroom soup is packed with sautéed baby portabella (cremini) mushrooms in a wonderfully rich broth. The combination of flavors from the cream, sour cream, spices, and Worcestershire sauce delivers a luscious texture and savory profile, with a generous dose of umami from the mushrooms.

The versatility of this soup is remarkable; you can enjoy it with chunky bits of mushrooms or puréed for a smoother texture. If you prefer, it can also be enhanced with shredded rotisserie chicken for extra protein.

How to Make This Creamy Mushroom Soup

This recipe does take a bit of time, but each step is easy to follow!

Ingredients You’ll Need

• 4 tablespoons salted butter
• 1 medium sweet onion (diced)
• 2 10-ounce packages baby portabella mushrooms (cleaned and sliced)
• 1 teaspoon kosher salt
• 2 cloves minced garlic
• 2 teaspoons sweet paprika
• 2 ½ cups chicken stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried dill
• 1 cup half and half
• 3 tablespoons all-purpose flour
• ½ cup sour cream
• 1 tablespoon dried parsley
• 1 tablespoon fresh lemon juice
• Additional salt and black pepper to taste

The star of the dish is, of course, the mushrooms. I recommend using baby portabellas, also known as cremini mushrooms. These are readily available at most grocery stores and provide excellent flavor and texture. If you have access to other mushroom varieties, feel free to substitute; just ensure you use a total of 20 ounces of mushrooms.

Make sure to clean and slice the mushrooms. You can also cut them into quarters or sixths if desired.

The half-and-half and sour cream contribute to the rich, creamy texture of the soup. If half-and-half isn’t available, you can use a combination of equal parts heavy cream and whole milk. For those requiring a vegetarian version, simply replace the chicken stock with vegetable stock and use vegan Worcestershire sauce.

Making This Soup

Begin by heating the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the onions and cook until softened, stirring often, which should take about 5 minutes.

Add the mushrooms and salt, continuing to cook for another 8 to 10 minutes, allowing the mushrooms to reduce in volume and turn golden. Stir in the garlic and paprika, cooking for an additional minute while stirring constantly.

Next, stir in the chicken stock, Worcestershire sauce, and dill. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.

While the soup simmers, whisk together the half-and-half and flour. After 15 minutes, stir this mixture into the pot until fully incorporated.

Cover again and simmer on low for another 15 minutes, stirring occasionally.

Finally, stir in the sour cream, parsley, and lemon juice. Taste and adjust the seasoning with additional salt and pepper as needed. Once blended and heated through, serve the mushroom soup immediately with buttermilk drop biscuits, garlic knots, or 7UP biscuits.