25+ Irresistible Creamy Mushroom Soup Recipes to Warm Your Soul

Mushroom soup is a timeless classic, offering warmth, depth, and an unmatched richness.

But when you make it creamy, you elevate this humble dish into something truly indulgent.

Whether you’re in the mood for a simple bowl to brighten up a dreary day or you want to impress guests with a luxurious starter, creamy mushroom soup never disappoints.

In this article, we’ve curated over 25 creamy mushroom soup recipes that cater to a variety of tastes and preferences—perfect for any season, occasion, or dietary need.

From classic creamy mushroom and garlic blends to creative variations that incorporate ingredients like truffle oil, coconut milk, or crispy bacon, you’ll find a recipe for every craving.

These soups are the ultimate comfort food, transforming the simple mushroom into a star player in your kitchen.

So, grab your soup pot, gather your favorite mushrooms, and dive into the world of rich, velvety, and incredibly satisfying creamy mushroom soups!

25+ Irresistible Creamy Mushroom Soup Recipes to Warm Your Soul

Creamy mushroom soup is more than just a dish—it’s a comforting, versatile meal that can be tailored to suit any taste.

With over 25 recipes at your fingertips, you’ll never run out of new ways to enjoy this velvety soup.

Whether you prefer the traditional creamy mushroom base, want to try an adventurous flavor profile, or need a dairy-free alternative, there’s a recipe here that will inspire you to get cooking.

So the next time you’re craving something warm and hearty, turn to one of these creamy mushroom soup recipes.

From cozy weeknight dinners to elegant gatherings, these soups are sure to satisfy and impress.

Creamy Garlic Mushroom Soup

This creamy garlic mushroom soup is a hearty and comforting dish that features earthy mushrooms combined with aromatic garlic and a rich, velvety cream base. Ideal for a chilly evening, it offers a smooth texture and robust flavor with a touch of savory goodness.

Ingredients:

• 1 lb fresh mushrooms, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper, to taste
• 2 tbsp flour
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until fragrant and softened, about 3 minutes.
2. Add the sliced mushrooms and thyme, and cook for 7-10 minutes until the mushrooms release their moisture and soften.
3. Stir in the flour and cook for another 2 minutes to make a roux.
4. Gradually add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes.
5. Pour in the heavy cream, then season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Blend the soup with an immersion blender until smooth, or transfer it to a blender in batches and blend until creamy.
7. Garnish with fresh parsley and serve warm.

This creamy garlic mushroom soup is perfect for those who enjoy rich, savory dishes with a delicate yet bold flavor profile. The combination of garlic, thyme, and earthy mushrooms creates a balanced taste that is both satisfying and warming. Whether served as a starter or a main dish, this soup will quickly become a go-to favorite in your recipe collection.

Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup is a vibrant and healthy take on the classic creamy mushroom soup. The addition of fresh spinach adds a pop of color and nutritional benefits, while the cream base ensures a smooth, indulgent texture.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, shiitake), sliced
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp flour
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until soft, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms and stir for a minute to create a roux.
4. Slowly pour in the chicken broth, stirring continuously. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
5. Stir in the chopped spinach and cook for another 2 minutes until wilted.
6. Add the heavy cream, nutmeg, salt, and pepper. Simmer for 5 more minutes, allowing the flavors to meld together.
7. Use an immersion blender to puree the soup until smooth, or blend in batches until creamy and velvety.
8. Garnish with fresh thyme and serve.

This creamy mushroom and spinach soup brings together the richness of mushrooms with the freshness of spinach, creating a well-rounded dish that’s as nutritious as it is delicious. The nutmeg adds a subtle warmth that enhances the earthy flavors, making this a perfect meal for cooler weather.

Vegan Creamy Mushroom Soup

A dairy-free alternative to the classic creamy mushroom soup, this vegan version swaps the cream for coconut milk, resulting in a rich and velvety texture with a tropical twist. The combination of mushrooms and coconut creates a beautiful harmony of flavors, making this soup a must-try for plant-based eaters.

Ingredients:

• 1 lb mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp nutritional yeast (optional, for extra flavor)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 4 minutes.
2. Add the sliced mushrooms and thyme, cooking until the mushrooms have released their liquid and are browned, about 8-10 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
4. Stir in the coconut milk and nutritional yeast (if using), and continue to simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender and puree until creamy.
6. Season with salt and pepper to taste, then garnish with fresh parsley or chives.

This vegan creamy mushroom soup provides all the richness and flavor of the classic version, without the dairy. The coconut milk adds an unexpected creaminess, while the mushrooms offer their savory depth. It’s perfect for those following a plant-based diet, or anyone who enjoys a rich, creamy soup with a slightly exotic twist. The nutritional yeast gives an added layer of umami, but it’s optional for those looking for a more subtle flavor.

Creamy Parmesan Mushroom Soup

This creamy Parmesan mushroom soup combines the rich earthiness of mushrooms with the salty, nutty flavor of Parmesan cheese, creating a velvety smooth texture and deep, savory taste. The addition of a touch of white wine and fresh thyme brings an elevated, sophisticated flair to this comforting dish.

Ingredients:

• 1 lb white or cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Add the sliced mushrooms and thyme to the pot, cooking for 7-10 minutes until the mushrooms release their moisture and begin to brown.
3. Pour in the white wine and cook for 2 minutes, allowing it to reduce slightly.
4. Add the vegetable broth and bring the mixture to a simmer. Cook for about 15 minutes, letting the flavors meld together.
5. Stir in the heavy cream and Parmesan cheese, allowing the cheese to melt completely into the soup.
6. Season with salt and pepper to taste, then use an immersion blender to blend the soup until smooth and creamy.
7. Serve hot, garnished with fresh parsley.

The creamy Parmesan mushroom soup offers a perfect balance of richness and depth, with the Parmesan cheese providing a savory umami punch that complements the earthy mushrooms. The hint of white wine and fresh thyme adds a sophisticated undertone, making it a delightful choice for an elegant starter or a cozy meal on its own.

Creamy Mushroom and Leek Soup

This creamy mushroom and leek soup brings together the delicate sweetness of leeks with the earthy flavor of mushrooms, creating a luxurious soup that’s both hearty and refined. The leeks add a mild onion flavor that enhances the mushrooms without overpowering them, and the cream base ties everything together beautifully.

Ingredients:

• 1 lb mixed mushrooms (button, shiitake, or cremini), sliced
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp salt
• Fresh ground pepper, to taste

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add the sliced leeks and garlic, cooking for 5-7 minutes until softened.
2. Add the sliced mushrooms and thyme, cooking for an additional 10 minutes until the mushrooms have browned and softened.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to blend.
4. Stir in the heavy cream, and continue to simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer in batches to a regular blender.
6. Season with salt and freshly ground pepper to taste.
7. Serve warm, garnished with additional thyme or a drizzle of cream if desired.

The creamy mushroom and leek soup is perfect for those who enjoy a subtly sweet and earthy soup. The leeks provide a milder, more refined flavor compared to onions, while the mushrooms add a rich depth. This soup is great for a light lunch or as an appetizer to a larger meal, offering a satisfying and velvety texture with every spoonful.

Smoky Creamy Mushroom Soup

This smoky creamy mushroom soup has a rich, comforting flavor with the added complexity of smoked paprika, which imparts a deep, smoky essence to the soup. The combination of mushrooms, onions, and a hint of smokiness makes this soup perfect for those who crave something a little different and full of flavor.

Ingredients:

• 1 lb mixed mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp flour
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms and smoked paprika, cooking for another 7-10 minutes, allowing the mushrooms to soften and brown.
3. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to form a roux.
4. Gradually add the vegetable broth, stirring to combine. Bring the soup to a simmer and cook for 15 minutes.
5. Stir in the heavy cream and simmer for another 5 minutes to allow the soup to thicken and the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
7. Season with salt and pepper to taste, and garnish with fresh cilantro or parsley if desired.

The smoky creamy mushroom soup is ideal for anyone who enjoys the depth of smoky flavors. The smoked paprika gives the soup a unique twist, elevating the traditional creamy mushroom soup with its bold, smoky richness. This soup is perfect for a cozy dinner or a weekend gathering, offering a comforting, flavorful dish that is sure to impress.

Creamy Mushroom Soup with Truffle Oil

This luxurious creamy mushroom soup is elevated with the rich, aromatic touch of truffle oil. The earthy flavors of the mushrooms blend seamlessly with the creamy base, while the truffle oil adds a hint of decadence, making it a perfect indulgence for a special meal.

Ingredients:

• 1 lb wild mushrooms (such as chanterelles, porcini, or a mix), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp truffle oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp flour
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the butter over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until fragrant and softened.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes until the mushrooms have released their liquid and become tender.
3. Sprinkle the flour over the mushrooms, stirring to create a roux. Cook for 2 minutes to avoid the floury taste.
4. Gradually add the vegetable broth, stirring constantly to combine. Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to develop.
5. Stir in the heavy cream, and cook for an additional 5 minutes until the soup is thickened.
6. Use an immersion blender to puree the soup until smooth and creamy, or blend in batches using a regular blender.
7. Drizzle in the truffle oil and season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This creamy mushroom soup with truffle oil is the epitome of comfort food with a luxurious twist. The truffle oil infuses the soup with a delicate, earthy fragrance that perfectly complements the mushrooms. This soup is ideal for a special dinner or as an elegant starter for a celebratory meal.

Creamy Coconut and Mushroom Soup

For those seeking a dairy-free option with a unique flavor profile, this creamy coconut and mushroom soup is a delightful choice. The richness of the coconut milk complements the earthiness of the mushrooms, creating a velvety texture and an exotic twist on the traditional creamy mushroom soup.

Ingredients:

• 1 lb button or cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp ginger, freshly grated
• 1 tsp turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 4-5 minutes.
2. Add the sliced mushrooms and cook for 7-8 minutes, allowing them to release their moisture and brown slightly.
3. Stir in the grated ginger, turmeric, salt, and pepper. Cook for another minute to toast the spices.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.
5. Stir in the coconut milk and simmer for an additional 5 minutes to allow the flavors to meld together.
6. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
7. Garnish with fresh cilantro and serve warm.

The creamy coconut and mushroom soup offers a velvety, dairy-free alternative with a rich, tropical flavor. The coconut milk adds a subtle sweetness that pairs beautifully with the earthy mushrooms and the warm spices of ginger and turmeric. This soup is perfect for those who enjoy bold, exotic flavors and want a comforting, yet unique meal.

Creamy Mushroom Soup with White Wine and Tarragon

This creamy mushroom soup combines the fragrant notes of tarragon and the sharp tang of white wine with the earthiness of mushrooms, resulting in a sophisticated, yet comforting dish. The addition of tarragon gives the soup a distinct herbal note, elevating it from a simple mushroom soup to an elegant bowl of indulgence.

Ingredients:

• 1 lb white mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp fresh tarragon, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft, about 4 minutes.
2. Add the sliced mushrooms and cook for 7-10 minutes until the mushrooms have released their moisture and become tender.
3. Pour in the white wine and cook for 2-3 minutes, allowing it to reduce slightly and develop flavor.
4. Sprinkle the flour over the mushrooms and stir to form a roux. Cook for 1-2 minutes to cook off the raw flour taste.
5. Gradually add the vegetable broth, stirring to incorporate. Bring to a simmer and cook for 10 minutes.
6. Stir in the heavy cream and fresh tarragon, cooking for an additional 5 minutes to allow the flavors to meld together.
7. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
8. Season with salt and pepper to taste, then serve warm.

The creamy mushroom soup with white wine and tarragon offers an aromatic and elegant twist on the classic. The herbal note of tarragon complements the mushrooms beautifully, while the white wine adds a subtle acidity that balances the richness of the cream. This soup is perfect for a dinner party or a cozy evening at home when you want something a bit more refined.

Creamy Mushroom Soup with Sage and Shallots

This creamy mushroom soup with sage and shallots offers a rich, comforting dish with deep herbal flavors. The shallots add a touch of sweetness that perfectly complements the earthy mushrooms, while the fresh sage infuses the soup with a fragrant, slightly peppery note that enhances the overall complexity of the soup.

Ingredients:

• 1 lb mixed mushrooms (shiitake, cremini, and button), sliced
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour
• Salt and pepper, to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped shallots and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the sliced mushrooms and fresh sage, cooking for 8-10 minutes until the mushrooms are tender and have released their moisture.
3. Sprinkle the flour over the mushrooms and stir to form a roux. Let it cook for 2 minutes to eliminate the raw flour taste.
4. Gradually add the vegetable broth, stirring to combine. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and cook for another 5 minutes, letting the soup thicken and become creamy.
6. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
7. Season with salt and pepper to taste, then serve garnished with fresh sage leaves.

The creamy mushroom soup with sage and shallots is a perfect autumn dish that brings together comforting flavors and aromatic herbs. The sage’s fragrant, slightly peppery bite complements the mushrooms’ deep flavor, while the shallots add a mild sweetness. This soup is a lovely choice for cozy gatherings or a warming lunch on a crisp day.

Creamy Mushroom and Potato Soup

This creamy mushroom and potato soup is hearty and filling, with a smooth texture that combines the creaminess of potatoes with the earthy depth of mushrooms. The potatoes help thicken the soup, making it wonderfully satisfying, while the mushrooms add a savory richness.

Ingredients:

• 1 lb mushrooms (button, cremini, or a mix), sliced
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp thyme
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until soft and fragrant.
2. Add the sliced mushrooms and thyme to the pot, cooking for 7-10 minutes until the mushrooms release their moisture and become golden brown.
3. Add the diced potatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the heavy cream and continue to simmer for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth and creamy, or blend in batches using a regular blender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh chives or parsley.

The creamy mushroom and potato soup is a satisfying and comforting dish that combines the best of both vegetables. The potatoes make the soup rich and creamy, while the mushrooms add an earthy, savory depth. This hearty soup is perfect for a cold evening when you need something filling and flavorful.

Creamy Mushroom and Roasted Garlic Soup

This creamy mushroom and roasted garlic soup combines the rich flavor of roasted garlic with the deep, earthy mushrooms, creating a smooth, velvety soup that’s both indulgent and comforting. The roasted garlic adds a sweet, mellow flavor, balancing perfectly with the savory mushrooms and creamy base.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, or portobello), sliced
• 1 head of garlic
• 1 small onion, chopped
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and golden.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook for 8-10 minutes until they soften and begin to brown.
4. Squeeze the roasted garlic cloves from their skins into the pot with the mushrooms. Stir to combine.
5. Sprinkle the flour over the mixture and stir to create a roux. Cook for 2 minutes to remove the floury taste.
6. Gradually add the vegetable broth, stirring constantly. Bring to a simmer and cook for 10 minutes to let the flavors develop.
7. Stir in the heavy cream and continue simmering for another 5 minutes.
8. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
9. Season with salt and pepper to taste, then serve hot, garnished with fresh thyme.

The creamy mushroom and roasted garlic soup offers a sweet and savory combination that’s both indulgent and comforting. The roasted garlic infuses the soup with a mellow, slightly caramelized flavor that balances the richness of the mushrooms and cream. This soup is a great way to warm up on a chilly day or to serve as an elegant starter at your next dinner party.

Creamy Mushroom and Spinach Soup

This creamy mushroom and spinach soup blends the earthy flavors of mushrooms with the freshness of spinach, creating a light yet satisfying dish. The creamy texture and bright green color make this soup both visually appealing and delicious, perfect for a quick weeknight meal or a healthy lunch.

Ingredients:

• 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
• 4 cups fresh spinach, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 4-5 minutes.
2. Add the sliced mushrooms and cook for 8-10 minutes, allowing the mushrooms to release their moisture and become golden brown.
3. Pour in the vegetable broth, bring to a boil, and then reduce the heat to simmer for 10 minutes.
4. Stir in the chopped spinach and cook for 3-4 minutes until wilted.
5. Add the heavy cream and nutmeg, stirring to combine. Let the soup simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches using a regular blender.
7. Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.

This creamy mushroom and spinach soup offers a beautiful balance of earthy, savory mushrooms with the light, fresh flavor of spinach. The addition of nutmeg enhances the creaminess and brings out the natural flavors of the vegetables. This soup is both nourishing and light, making it an ideal choice for a healthy, comforting meal.

Creamy Mushroom and Asparagus Soup

This creamy mushroom and asparagus soup is an elegant and flavorful dish, featuring the sweetness of asparagus paired with the deep, earthy taste of mushrooms. The creamy base ties everything together, creating a rich and velvety soup that is perfect for a springtime meal or a sophisticated dinner party starter.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, or shiitake), sliced
• 1 bunch asparagus, trimmed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup white wine (optional)
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 4-5 minutes.
2. Add the sliced mushrooms and cook for 8-10 minutes until browned and tender.
3. Add the chopped asparagus and cook for an additional 5 minutes, allowing the asparagus to soften.
4. Pour in the white wine (if using) and cook for 2-3 minutes, allowing the wine to reduce slightly.
5. Add the vegetable broth, bring the soup to a simmer, and cook for 10-15 minutes until the asparagus is tender.
6. Stir in the heavy cream and lemon zest, simmering for an additional 5 minutes.
7. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
8. Season with salt and pepper to taste. Serve warm, garnished with extra lemon zest or fresh herbs.

The creamy mushroom and asparagus soup is a luxurious dish that combines the delicate flavor of asparagus with the richness of mushrooms. The white wine adds a subtle depth to the soup, while the lemon zest brightens the flavor and balances the creaminess. This soup is perfect for spring or when you want to add a touch of elegance to your meal.

Creamy Mushroom and Bacon Soup

This creamy mushroom and bacon soup offers a delightful combination of rich, savory mushrooms with the crisp, smoky flavor of bacon. The addition of bacon adds texture and a smoky depth, while the creaminess of the soup ties everything together in a satisfying bowl of comfort.

Ingredients:

• 1 lb mixed mushrooms (button, cremini, or shiitake), sliced
• 4 strips bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the butter and olive oil to the pot. Once melted, add the chopped onion and garlic, cooking for 4-5 minutes until softened and fragrant.
3. Add the sliced mushrooms and thyme, cooking for 8-10 minutes until the mushrooms release their moisture and brown.
4. Pour in the broth and bring the soup to a simmer, cooking for 10 minutes.
5. Stir in the heavy cream, and cook for an additional 5 minutes, allowing the soup to thicken slightly.
6. Use an immersion blender to puree the soup until smooth, or transfer in batches to a regular blender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crispy bacon bits and fresh parsley.

The creamy mushroom and bacon soup offers a satisfying balance of rich mushrooms, crispy bacon, and a smooth, creamy base. The bacon adds a smoky crunch that complements the earthy flavors of the mushrooms, while the creamy texture makes it comforting and indulgent. This soup is ideal for a cozy evening or as a hearty starter for a dinner party.

Note: More recipes​ are coming soon!