Soupe Crémeuse de Champignons & Parmesan — Comfort in a Bowl 🍄🥣

Hi there! If you’re anything like me, the first spoonful of a warm, creamy soup on a chilly day just melts your stress away. This creamy mushroom and Parmesan soup is one of my absolute favorites — it’s cozy, earthy, and packed with that rich umami flavor that makes you close your eyes and sigh with happiness. It’s simple to make, super elegant, and honestly tastes like something straight from a fancy French bistro. But the best part? You can make it at home with just a few everyday ingredients!

Why You’ll Fall in Love with This Soup

I’ve made this recipe so many times, and every time it hits the spot. The mushrooms give it that deep, savory flavor, while the Parmesan adds a subtle, nutty creaminess that ties everything together. Whether you’re looking for a cozy weeknight dinner or an impressive starter for guests, this soup is perfect. It’s also one of those dishes that makes your whole kitchen smell amazing!

Nutritional Benefits

Mushrooms are little nutritional powerhouses — they’re low in calories but high in antioxidants, B vitamins, and minerals like selenium and copper. They can help support your immune system and give you an energy boost. The Parmesan adds calcium and protein, making this soup nourishing as well as delicious. If you use olive oil instead of butter, you’ll add healthy fats that are great for your heart. And the cream? Just enough to make it silky, not heavy.

Adaptable Variations

• Lighter Version: Swap the heavy cream for half-and-half, evaporated milk, or even unsweetened oat milk for a lighter, dairy-free touch.
• Vegan Twist: Replace Parmesan with nutritional yeast and use coconut cream — it adds a hint of sweetness that pairs beautifully with mushrooms.
• Extra Flavor: Add a splash of white wine while sautéing the mushrooms for depth, or toss in a handful of spinach right before blending for extra color and nutrition.
• Thicker Texture: Stir in a spoonful of cooked rice or potatoes before blending — it makes the soup naturally creamy without too much dairy.

Creamy Mushroom & Parmesan Soup Recipe

Ingredients

• 2 tablespoons butter (or olive oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450 g) fresh mushrooms (cremini, button, or mixed), sliced
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup heavy cream (or lighter alternative)
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon thyme (fresh or dried)
• Salt and black pepper, to taste
• Fresh parsley or extra Parmesan for garnish

Instructions

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add onions and cook until soft and translucent — about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.
2. Cook the mushrooms: Add the sliced mushrooms and thyme. Stir occasionally for 8–10 minutes until they’re golden brown and have released their juices. Your kitchen will smell amazing at this point!
3. Add the broth: Pour in the vegetable or chicken broth. Stir and let it simmer for 10 minutes to blend all the flavors.
4. Blend for creaminess: Use an immersion blender (or transfer to a blender carefully) and blend until smooth. You can leave some chunks if you prefer texture.
5. Add the cream and cheese: Pour in the heavy cream and stir in the Parmesan. Let it heat gently — don’t boil — until it becomes creamy and velvety.
6. Season and serve: Taste and adjust with salt and pepper. Ladle into bowls, sprinkle extra Parmesan or parsley on top, and enjoy while warm!

Practical & Valuable Tips

• Pick the Right Mushrooms: Mixing types (like cremini, shiitake, and button) gives the best flavor depth.
• No Blender? No problem! Mash the soup lightly with a potato masher for a rustic texture — still delicious.
• Storage: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently — avoid boiling to keep it smooth.
• Freezer Tip: Skip adding cream before freezing. Add it later when reheating for the best texture.
• Serving Suggestion: Pair with a crusty baguette or garlic toast to soak up every drop of creamy goodness.

Frequently Asked Questions

1. Can I make this soup ahead of time? Yes! It actually tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat gently.
2. Can I use dried mushrooms? Absolutely. Just soak them in warm water for 20 minutes, chop, and use the soaking liquid in place of some of the broth for extra flavor.
3. How do I thicken my soup if it’s too thin? Simmer it longer to reduce the liquid, or mix a teaspoon of cornstarch with a bit of water and stir it in while simmering.
4. What can I add for more protein? Stir in some cooked shredded chicken or a handful of lentils before blending for a heartier meal.

Call to Action

Did you make this creamy mushroom and Parmesan soup? I’d love to see your version! Snap a cozy photo and share it on Pinterest — tag me so I can admire your bowl of comfort. Don’t forget to save this recipe for your next cozy night in — because one spoonful of this, and you’ll want to make it again and again! 🍄💛