Take advantage of this season’s mushrooms to make this delicious creamy mushroom soup with Parmesan. You never want to buy the stuff in a can again! The creaminess mingles well with the saltiness from the Parmesan and the texture of the mushrooms.

On a wooden cutting board, the ingredients to make creamy mushroom soup, from top left: a bowl of mushrooms, one yellow onion, a glass bowl of shredded Parmesan cheese, a glass of cream, one bouillon cube, one clove of garlic, a flower shaped bowl with flower, a bowl with oil. In the right lower corner a blue and white striped folded cloth napkin. — Ingredients to make creamy mushroom soup.

When I make this soup, I make sure to cut the mushrooms in quarters, or sixths at the most. Because I want the mushrooms to keep their texture. Cut the mushrooms too small or thin and the soup will lack texture.
For all the ingredients and a full recipe breakdown of the steps to make this soup, see the recipe card below.

In a pot, mushroom and onion are being cooked together — Base of a mushroom soup cooking

Substitutes

The saltiness of the Parmesan give depth to the mushroom soup, but if you do not have Parmesan at home, I have made this sauce with plain cheddar and it still tastes great.

If you follow this recipe to a tee from the recipe card below, I have used chestnut mushrooms, because they are grown all year around where I live. However, in mushroom season, I will often substitute chestnut mushrooms for any other variety I can find. Taste your soup as you go along to make sure your flavours are balanced, depending on what mushrooms you use.

In a pot, quartered mushrooms are cooking in water and bouillon — Preparing mushroom soup

Freezable

This recipe is not great for freezing. I do it every now and then, especially if I have made too much and know I will not finish it before it goes bad. Then I rather freeze it than waste it. My best tip, when freezing anything that contains fresh cream is to defrost it slowly in the fridge over the day. After this, you need to reheat it in a pan on low, while stirring frequently. This will stop some of the graininess that can happen when you freeze fresh cream.
The mushrooms will have a rubbery consistency when frozen and reheated, but they are perfectly edible and it does not affect the taste.

On a wooden cutting board a blue striped cloth napkin to the left of the picture with a porcelain spoon on top, a blue patterned soup bowl with mushroom soup, topped with shredded Parmesan cheese. In the left upper corner, a flower shaped bowl with shredded Parmesan cheese — Creamy mushroom soup in a bowl

Variations

Autumn is soup season, I like to make a big pot from where I can pour a bowl either for lunch or dinner for days at end. Some of my favourite soups include, my Super simple tomato soup base where I can make several different variations. Another favourite is my hearty black bean soup, packed full with vegetables.

If you are looking for other recipes to use your in-season mushrooms, try my Mushroom in cream sauce, a delicious pasta dish.

Print Recipe

Creamy mushroom soup with Parmesan

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Vegetarian

Keyword: creamy, mushroom, parmesan

Servings: 4 portions

Ingredients

300 gram mushroom chestnut
1 tbsp oil
1 small yellow onion
2 tbsp flour
1 clove garlic
600 ml water
1 vegetable stock cube
100 ml cream
200 gram Parmesan shredded
Salt and pepper

Instructions

Quarter the mushrooms.
Dice the onion and mince the garlic.
Fry in a large pot with some oil until most liquid is gone.
Add the flour and stir, soaking all mushroom.
Pour in the water and crumble the stock cube.
Bring to boil and then let simmer for 10 minutes under lid.
Shred the Parmesan.
Add the cream and the Parmesan to the pot, stir until cheese has melted.
Taste the soup and add salt & pepper to your taste.