Creamy Mushroom Soup

Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Servings: 6
Author: Crowded Kitchen


  • 1/4 cup unsalted butter
  • 2 lbs crimini mushrooms sliced
  • 1 pinch salt
  • 1 yellow onion diced
  • 1 1/2 tbsp all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 2 cups Crowded Kitchen Classic Chicken Stock
  • 2 cups Crowded Kitchen Wild Mushroom Stock
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • fresh thyme leaves for garnish to taste


  • Melt butter in a large pot over medium-high heat. Add mushrooms and a pinch salt and cook until the mushrooms give off their juices. Reduce heat to low.
  • Cook, stirring often, until juices evaporate and the mushrooms are golden, about 15 minutes. Pull out a few of the best looking mushroom slices and reserve for garnish later, if desired.
  • Add onion and stir into mushrooms. Cook until onion is soft and translucent, about 5 more minutes.
  • Add flour and cook for 2 minutes, stirring often. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture along with the garlic cloves.
  • Add the stocks and water to pot. Bring to a gentle simmer and cook for 1 hour. Remove thyme.
  • Ladle the soup into a blender in small batches and puree until smooth and thick.
  • Return soup to pot, stir in cream ands season with salt and black pepper. Garnish with reserved mushroom slices and a few thyme leaves.


If the soup seems too thick, thin it out with more stock or water.