Creamy Mushroom Soup


Serves: 4
creamy mushroom Soup


By Alysha Melnyk

~Author Notes~

With chilly December weather and a coating of snow on the ground in, it is definitely prime soup season. Prior to the COVID-19 pandemic, I enjoyed creamy mushroom soup at a few different local restaurants on occasion. Missing this soup, I was inspired to create my own recipe at home to enjoy. I love that this recipe is super simple and only a handful of ingredients. I used portabella mushroom, but feel free to use any favorite mushroom you may have on hand to test. You also don’t need any sort of fancy food processor/blending equipment – my standard smoothie blender worked just fine for this. Enjoy and stay warm!


A  large sauté pan cooking mushroom pieces, garlic cloves, and chicken broth for mushroom soup.


  1. In a large sauté pan, combine your mushroom pieces, garlic cloves, and chicken broth. On medium heat, cook the mushrooms and garlic cloves for about 15 to 20 minutes under mushrooms are tender.
  2. Once cooked, carefully transfer the mushrooms/garlic/broth mix to a blender. Blend until smooth, add in heavy cream and salt, and reblend.
  3. Transfer the mixture to a soup pan and keep on low heat until serving.
  4. Top with seasonings, oils, and garnishes of choice.
  5. Enjoy!


Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.

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