Soup glorious soup (creamy mushroom)

If there’s ever a time that I enjoy a nutritious bowl of piping hot soup, it has to be in the winter time.  Of course that’s probably everyone’s preference, but I do so enjoy soups in the summer as well.  Lunch time favorites are always a bowl of soup followed by some fruit, or at times it can venture into all kinds of flavor territories.  How about a good hearty chowder for dinner and a french loaf to satisfy those comfort cravings in the depths of winter?  I’ve recently started making bone broth in my slow cooker at least once a week.  Bone broth is rich in minerals and contains healing compounds. Soups are just fabulous in the cooler months, the possibilities are endless.  I’ve since delegated this task to hubby who has taken the job quite seriously.  He starts to sift through the varieties of soups about a week before, he makes a list and checks it twice 🙂

On this day he decided on a good creamy mushroom soup.

A drizzle of olive oil, freshly ground pepper and you’ve got comfort in a bowl right there.  This creamy mushroom soup is sure to warm you up from head to toe.

Creamy mushroom soup

  • Servings: 6
  • Print


  • 4 tbsp olive oil
  • 1 tbsp butter
  • 2 pounds cremini or button mushrooms, cleaned, roughly chopped or sliced 1/8″ thick
  • Small handful of shiitake mushrooms (chopped)
  • 3/4 cup minced shallots
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried tarragon
  • 1 teaspoon curry powder
  • 4 cups chicken stock
  • 1/2 cup cream (I omit this and use yogurt instead)
  • 1/2 teaspoon freshly ground black pepper


  1. Saute the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot.  When the oil is hot, swirl in the butter.  Once the butter has melted, add the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.
  2. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added in later).
  3. Add shallots, garlic.  Reduce the heat to medium.  Add the minced shallots and the garlic to the pot, stir to combine, cook for a minute.
  4. Add salt, tarragon, curry powder, and stock to the pot.  Increase the heat to medium high, then bring to a simmer and cook, uncovered for 10 minutes.  Remove from heat.
  5. Puree soup:  Using an immersion blender or working in batches with a standing blender, puree the soup until smooth.  If the soup is too thick, add extra water or stock.
  6. Stir in cream and reserved mushrooms.  Whisk the cream into the soup and add the black pepper.  Adjust salt and pepper to taste.  Now add the reserved mushrooms.

Recipe adapted from: Simply Recipes



22 thoughts on “Soup glorious soup (creamy mushroom)

  1. We love soup and eat it year round too and I totally adore mushrooms and this soup looks amazing. I like that you use yogurt but give the cream option. That’s awesome that the hubby is embracing his inner chef and helping with the bone broth. I made some and didn’t have my own bones on hand so bought some from our butcher. It’s sure a great way to add delicious health benefits! Enjoy your weekend Loretta!

    Liked by 1 person

    1. Thanks Julie, we too love soup year round. It seems my next couple of posts are all about soups, so I’ll have to space out the posts 🙂 Yes, Bert has taken on the soup responsibilities each week. Beef bones are pretty expensive, I bought a batch at one time when they were on sale and have them stashed in the freezer. I understand chicken feet have the most collagen and health benefits, so it is suggested you add them to the beef bones to get the best results. Somehow that turns me off and not sure if I’ll go that route 🙂

      Liked by 1 person

    1. Thanks Ronit, the curry powder part was my own addition, it definitely upped the flavor and of course the aroma was just delightful. There’s nothing like a hot stew or soup bubbling away on the stove. We had our first snowfall here last weekend so it was a welcome addition in our kitchen.

      Liked by 1 person

  2. Well, soup may not quite be on the menu in our current 40C temperatures but am putting your mushroom recipe aside for saner days 🙂 ! Love the addition of tarragon . . . . Husbands in the kitchen . . . I must have been lucky as both of mine were not only foodies but the most innovative cooks behind the stove !

    Liked by 1 person

    1. Thanks Eha. I’ve been hearing about the harsh heat in your parts, 40C sounds a bit intense, yikes! I’d have kept both husbands if they were innovative cooks behind the stove LOL! Planning a trip to Sweden in May, I’m getting ideas and tips from Ron. I’ll have to get in touch with your friend in Mexico too when we plan that part of the trip. I know she said she’d be happy to help me with suggestions, and I definitely want to take one of her cooking classes.


      1. Am attempting to ‘laugh’ – historically the worst ever heat in my part of Down Under: panting like a puppy already and far worse to come ! Vicki is absolutely the most wonderful person to know but she may be guiding in Morocco at the time. Best of luck !! Ron: remember he understands and thinks like an American still and will be able to read your wishes guaranteed ! Actually hope you meet and have fun . . . .am so trying to get my flying suit on also 🙂 !


  3. Hot though it is soup is eaten year round here..we eat more hot food than I did in the Uk..weird isn’t it? My grandson absolutely loves mushroom soup and I think this recipe will tick all his boxes for a mushroom soup…Thank you for sharing Loretta 🙂 x

    Liked by 1 person

    1. Yes, that’s quite unusual Carol – its hard to fathom, although I do love soups in the summer time here too. Have you got any Thai soups on your blog? I don’t believe I’ve made any, but would love to try one. I do cook Thai food though, but not soups.


  4. A very scrumptious looking bowl of mushroom soup. We love soups as well and I think fresh mushroom soup is my favorite. I’ve not tried curry powder or tarragon in my mushroom soup, but it sounds great. The yogurt substitute is also a great idea. Do you use full-fat yogurt or the low-fat version? Thanks for sharing.

    Liked by 1 person

    1. Thank you Ron. The addition of curry powder was just my own wee test in the kitchen, and I was perfectly happy with the outcome. 🙂 You don’t really need cream or yogurt, but I do make my own yogurt and to answer your question, it is low-fat. Soups are perfect any time of year, but it is especially comforting in the winter months. We had our first snowfall last weekend, so we’ve been soup-happy, trying out many different types which I will be posting over the next few weeks.


    1. Thanks Mimi. By sauteing some of the mushrooms in butter and olive oil ahead of time, it definitely released more of that mushroom flavor, I liked too that a handful of mushrooms were saved and added to the soup after it was blitzed so there was still some bite and meatiness to it. Hubby made your tomato soup by the way which I’ll be posting sometime soon. We enjoyed it 🙂


  5. Loretta,
    I love mushroom soup and have some dried shitake mushrooms that are very flavorful. So would definitely use them in a yummy soup like this. I have not used tarragon and curry powder together- great idea!
    Wish I had that bowl of soup on a cold day like today.

    Liked by 1 person

    1. Thanks Sandhya. I’m sure your dried shitake mushrooms would also add that extra layer of mushroom flavor. I did save some of the sauteed mushrooms that were browned in olive oil and butter to add to the finished product after blitzing. That also added some bite and meatiness to the overall soup.

      Liked by 1 person

  6. Mushroom soup is delicious and I like your variation with the curry as well as tarragon. I’m with you, it doesn’t have to be cold weather for me to enjoy soup.


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