Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

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I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!

I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:

Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom