Mushroom soup-creamy, comforting, and rich in flavor-is one of those timeless dishes that always seems to hit the spot. Whether it’s a chilly day, you’re craving something warm and soothing, or just need an easy and wholesome meal, mushroom soup with milk is an excellent choice. This version of mushroom soup is particularly simple, using milk to create a smooth, velvety base without the need for cream or other heavy ingredients. It’s an uncomplicated dish with flavors that pack a punch, and you can whip it up in no time at all!
What makes this recipe even better? It’s easy to customize, adaptable to whatever mushrooms or additional seasonings you have on hand, and can be made in one pot for less mess. Plus, it’s lighter than your typical creamy mushroom soups, so you can enjoy a comforting bowl without feeling too weighed down.
Easy Mushroom Soup With Milk Recipe
This easy mushroom soup recipe is all about simplicity, yet it doesn’t skimp on taste. Using just a handful of ingredients, you’ll create a satisfying bowl of comfort. Here’s how to make it.
Ingredients Needed
- Mushrooms – About 2 cups of sliced mushrooms. White button mushrooms work well, but feel free to mix it up with cremini, shiitake, or portobello for deeper flavor.
- Milk – 3 cups of whole milk for a creamy consistency without the heaviness of cream.
- Butter – 2 tablespoons. Butter gives a rich, savory flavor to the base of the soup.
- Onion – 1 small onion, finely chopped. The sweetness of onion balances the earthy flavor of mushrooms.
- Garlic – 2-3 cloves, minced. Garlic adds that aromatic depth that brings the soup to life.
- Vegetable or Chicken Broth – 2 cups. The broth will add umami and a savory backdrop to the mushrooms.
- Flour – 2 tablespoons. This is used to thicken the soup and give it that silky texture.
- Salt and Pepper – To taste, but do start with at least ½ teaspoon salt and ¼ teaspoon pepper, adjusting as you go.
- Thyme – 1 teaspoon of dried thyme, or a couple of sprigs of fresh thyme. Thyme has that earthy note that complements the mushrooms beautifully.
- Parsley (optional) – Freshly chopped, for garnish. It’s a small touch but adds a fresh burst of color and a subtle grassy flavor.
Cooking Instructions
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Prepare The Ingredients
- Clean and slice your mushrooms. Don’t wash them under water, as they can absorb moisture. Instead, gently wipe them with a damp cloth.
- Chop the onion finely and mince the garlic.
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Sauté The Veggies
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, cooking until the onion is translucent and soft, about 4-5 minutes. Stir occasionally to avoid burning the garlic.
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Cook The Mushrooms
- Toss the sliced mushrooms into the pot with the onions and garlic. Sauté for another 5-7 minutes, until the mushrooms have released their moisture and become golden brown.
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Make The Roux
- Sprinkle the flour over the mushrooms and stir it in to form a paste. This will help thicken the soup.
- Let the flour cook for about 2 minutes, stirring constantly to avoid burning.
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Add Broth And Milk
- Slowly pour in the broth while stirring to dissolve the roux (flour mixture). Then, add the milk and continue to stir until everything is smooth.
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Season And Simmer
- Add the thyme, salt, and pepper. Bring the soup to a simmer and cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to make sure it doesn’t stick to the bottom of the pot.
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Blend (Optional)
- For a smoother texture, use an immersion blender to blend the soup directly in the pot, or transfer it to a regular blender in batches. If you like some texture, you can leave it as is or blend only part of it.
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Taste And Adjust
- Taste the soup and adjust the seasonings as needed. Add a little more salt, pepper, or even a squeeze of lemon juice for a burst of brightness.
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Serve
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot!
Ingredient Insights
- Mushrooms: They’re the star of this dish! Mushrooms, whether white button, cremini, or portobello, bring an earthy, meaty flavor to the soup. They’re also packed with nutrients, like B vitamins and antioxidants, making them not just delicious but also healthy.
- Milk: Instead of heavy cream, milk creates a creamy texture without the added fat. Whole milk works best for a luscious feel, but you can use a lower-fat variety if you prefer something lighter. If you’re dairy-free, try using almond milk or coconut milk as an alternative.
- Butter: It adds a richness to the soup, helping to sauté the vegetables and mushrooms. You can substitute olive oil for a lighter option, though butter adds more flavor depth.
- Broth: Chicken or vegetable broth forms the savory base of the soup. The broth is crucial for giving the soup its body and flavor profile. Using a low-sodium broth can give you more control over the saltiness.
- Thyme: A classic herb for mushroom dishes, thyme has a woodsy, slightly floral aroma that pairs beautifully with the earthy mushrooms. You can swap it with rosemary or sage for different flavor profiles.
Expert Tips
- Use Fresh Mushrooms: Fresh mushrooms will give you the best flavor and texture. Older mushrooms tend to be slimy and less flavorful.
- Don’t Overcrowd the Pan: When sautéing the mushrooms, do it in batches if necessary. Crowding them in the pan can cause them to steam rather than brown.
- Blend to Your Preference: If you want a smoother soup, blending the whole batch gives a velvety texture. For a chunkier soup, blend just half of the mixture and leave the rest as is.
- Experiment with Herbs: While thyme is a great choice, experimenting with rosemary or bay leaves can provide different herbal notes to the soup.
- Make Ahead: This soup stores well in the fridge for up to 4 days, so you can make it ahead and simply reheat when ready. The flavors even deepen overnight!
Recipe Variations
- Vegan Mushroom Soup: Substitute the butter for olive oil, use coconut milk or almond milk instead of regular milk, and choose a vegetable broth that’s free of animal products. This makes the soup completely plant-based.
- Mushroom and Leek Soup: Add a leek or two to the mix for a mild, onion-like flavor that complements the earthiness of the mushrooms. Simply slice and sauté the leek along with the onions.
- Mushroom and Spinach Soup: Stir in a couple of handfuls of fresh spinach at the end of cooking for added color and nutrition. The spinach wilts quickly and pairs well with the mushrooms.
- Creamy Mushroom Soup with Cheese: Add a handful of grated parmesan or gouda after blending for an extra layer of creamy, cheesy goodness.
Final Words
Making mushroom soup at home doesn’t have to be complicated, and this recipe proves just how easy it can be to create a bowl of cozy, comforting goodness. With just a few basic ingredients, you can enjoy a rich, savory soup that’s the perfect pick-me-up. It’s warm, hearty, and wonderfully filling.
Whether you stick to the classic recipe or make it your own with variations, this mushroom soup with milk is versatile and endlessly customizable. It’s ideal for a quick dinner, a satisfying lunch, or even as a starter for a larger meal. And the best part? It’s the type of dish that always makes the house smell amazing!