Mushroom Soup Recipe UK: Creamy, Easy and Comforting

This UK-style mushroom soup is made with browned mushrooms, onion, garlic, thyme and stock, then blended with milk and a little cream for a smooth, cosy bowl. Browning the mushrooms first gives the soup a deeper savoury flavour, while a squeeze of lemon keeps the finished soup balanced rather than heavy.

Ingredients

3 tbsp (42 g) unsalted butter, divided
1 tbsp (15 ml) olive oil
10 cups (900 g) sliced chestnut or brown mushrooms, cleaned and trimmed
1 medium onion, finely chopped, about 1 cup (150 g)
2 garlic cloves, finely chopped, about 2 tsp (6 g)
1 tbsp (about 3 g) fresh thyme leaves, or 1 tsp (1 g) dried thyme
3 tbsp (24 g) plain flour
4 cups (950 ml) vegetable stock or chicken stock
1 cup (240 ml) whole milk
½ cup (120 ml) double cream
¾ tsp (4 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
1 tsp (5 ml) lemon juice, or to taste
2 tbsp (8 g) chopped fresh parsley, optional, to serve

Instructions

Prepare the ingredients. Wipe away any soil from the mushrooms with a damp cloth or paper towel; rinse them only if they are very dirty, then dry them well. Trim the ends and slice the mushrooms about 5 mm thick. Chop the onion and garlic, strip the thyme leaves from their stems, and measure out the remaining ingredients. Dry mushrooms brown more readily than wet ones.
Brown the mushrooms in batches. Set a large, heavy-based saucepan or casserole over medium-high heat. Add half the butter and half the oil. Once the butter has melted, add about half of the mushrooms in a fairly even layer. Cook for 6 minutes, stirring once or twice, until they have released their liquid and that liquid has mostly evaporated; look for golden patches rather than expecting every slice to brown. Transfer them to a plate, then repeat with the remaining butter, oil and mushrooms for another 6 minutes. Avoid crowding the pan, because crowded mushrooms steam and stay pale.
Soften the onion. Reduce the heat to medium and add the chopped onion to the same pan. Cook for 5 minutes, stirring regularly, until softened and translucent but not deeply browned. If there are dark bits stuck to the base, stir in a spoonful of stock and scrape them up; those browned bits add flavour to the soup.
Add garlic, thyme and flour. Stir in the garlic and thyme and cook for 1 minute, just until fragrant. Sprinkle over the flour and stir for another minute so it coats the onion and cooks slightly. Keep stirring and lower the heat if the mixture begins to catch. This small amount of flour gives the soup body without making it stodgy.
Simmer the soup. Pour in the stock gradually, stirring or whisking as you go to prevent floury lumps. Return the browned mushrooms and any juices on the plate to the pan. Add the salt and pepper, bring the liquid to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally. Keep it at a steady bubble rather than a hard boil; the mushrooms should be tender and the flavours will have time to come together.
Blend to your preferred texture. Take the pan off the heat. Use a stick blender to blend until smooth, keeping the blade submerged to limit splashes. Alternatively, blend in batches in a heatproof jug, filling the jug no more than halfway and securing the lid loosely with a folded tea towel over the vent. Hot liquid expands, so never seal a blender jug tightly while blending. For a soup with more texture, blend only about three-quarters of it, or reserve a few cooked mushroom slices and stir them back in later.
Finish with milk and cream. Stir in the milk and double cream, then return the pan to low heat for about 2 minutes, stirring, until the soup is hot. Do not let it boil vigorously after adding the dairy, as that can affect the texture. Stir in the lemon juice, taste, and adjust the salt, pepper or lemon to suit. Serve hot, with parsley if you like.

Tips

Choose a wide pan. A broad frying pan or casserole gives the mushrooms room to lose moisture and brown. If your pan is small, cook them in three batches instead of two; it takes a little longer, but avoids a watery, pale result. Let each batch sit briefly between stirs so it can colour.
Use stock that suits your table. Vegetable stock makes the soup vegetarian, while chicken stock gives it a slightly fuller savoury flavour. Stock salt levels vary, so begin with the listed amount of salt and make the final adjustment only after the soup has simmered and the dairy has been added.
Make it gluten-free if needed. Replace the plain flour with 1½ tbsp (12 g) cornflour mixed with 2 tbsp (30 ml) cold water. Add the slurry after blending and simmer gently for 1–2 minutes, stirring, until thickened. The result is slightly glossier and less traditionally roux-like, but still smooth.
Blend carefully and season at the end. An immersion blender is the easiest option, but keep it below the surface to avoid hot splashes. Lemon is not essential, yet a small amount brightens the earthy mushrooms. Add it gradually and taste as you go rather than making the soup noticeably sour.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, a toasted baguette or thick slices of sourdough for dipping. A cheese toastie or simple cheddar toast makes it a more substantial lunch, while a green salad with a sharp vinaigrette balances the creamy texture at supper. For a neat finish, add a small swirl of cream, a few parsley leaves and freshly cracked black pepper. If you have reserved mushroom slices, scatter them over the bowls just before serving so their browned edges remain visible.

For a lighter finish, use only a teaspoon of cream as a garnish rather than adding the full amount to the pan. Serve the soup immediately after reheating, since it thickens as it stands. Put bread and garnishes on the table separately so each person can add as much as they like without softening the whole batch.

Variations

Use mixed mushrooms: Replace up to half of the chestnut mushrooms with sliced white mushrooms, portobello or shiitake. A mixed selection creates more variation in flavour and texture. Dried porcini can add a concentrated savoury note: soak 15 g (about ½ oz) in ½ cup (120 ml) hot water for 20 minutes, chop them, and add both the mushrooms and strained soaking liquid with the stock. Strain through a fine sieve to catch any grit, and reduce the stock by the same volume.

Make it dairy-free: Use a plant-based butter or olive oil, then replace the milk and cream with unsweetened oat milk and a little oat cream. Choose an unsweetened product so the soup does not taste sweet. Coconut milk is another option, but its distinct flavour will change the character of the soup; use it only if that flavour suits your meal.

Keep it chunky: Before blending, lift out a cup (about 150 g) of the browned mushrooms and set them aside. Blend the rest until smooth, then return the reserved pieces to the pan. This gives each bowl both a creamy base and recognisable mushroom slices without needing a separate garnish.

Make it richer without extra cream: Stir in 2 tbsp (30 g) crème fraîche at the end instead of some or all of the double cream. It brings a mild tang, so taste before adding lemon. For a more herb-forward version, use a little chopped chives or parsley at serving rather than increasing the thyme, which can become dominant.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. If the batch is large, divide it into smaller containers so it cools more quickly; do not leave the saucepan on the counter for hours to cool completely. Label the container with the date if you are likely to lose track of when it was made.

Reheat only the portion you need in a saucepan over medium-low heat, stirring often until steaming throughout; use a food thermometer and bring leftovers to 165°F (74°C). Avoid a hard boil, especially after cream has been added, because vigorous boiling can make the texture less smooth. You can also microwave a serving in a suitable covered bowl, stirring at intervals so the centre heats evenly, and checking that it reaches 165°F (74°C).

This soup can be frozen for up to 2 months, although dairy-based soups may separate or become slightly grainy after thawing. For the best texture, freeze it before adding the milk and cream, then thaw it in the refrigerator, reheat it until steaming, and add the dairy near the end. If freezing the finished soup, thaw it in the refrigerator and whisk or blend briefly while reheating to bring it back together. Do not refreeze a portion that has already been thawed and reheated.

Frequently Asked Questions

Can I make mushroom soup without a blender?

Yes. Chop the mushrooms quite finely before cooking, then mash some of the softened mixture against the side of the pan with a wooden spoon to thicken the soup. It will be rustic rather than completely smooth. You can also leave it chunky on purpose; the flour and cream still give the broth a fuller consistency.

Why is my mushroom soup watery?

Mushrooms naturally release a lot of water. If they are crowded or the pan is not hot enough, they steam instead of browning, and extra moisture remains in the soup. Cook them in batches and let their liquid evaporate before removing them. If the finished soup is still thinner than you want, simmer it gently before adding the milk and cream, or use the cornflour method in the tips.

Can I use dried mushrooms instead of fresh?

Dried mushrooms are best used alongside fresh ones rather than as a complete replacement, because they rehydrate to a softer, more concentrated texture and do not brown like fresh mushrooms. Soak them in hot water for about 20 minutes, strain the liquid carefully, chop the mushrooms, and add both to the simmering soup. Include the soaking liquid as part of the total stock quantity, not in addition to it.

Can I prepare this soup ahead?

Yes. Cook and blend the soup through the simmering step, then cool and refrigerate it within 2 hours. For the freshest texture, add the milk and cream when reheating, then warm gently and season with lemon just before serving. If all the dairy is already mixed in, it is still fine to make ahead; reheat slowly and stir frequently rather than letting it boil.

What mushrooms are best for UK mushroom soup?

Chestnut mushrooms are a reliable choice because they are widely available in UK supermarkets and have a fuller flavour than many white button mushrooms. White mushrooms work perfectly well, especially when cooked until their liquid evaporates. Portobello mushrooms make the soup more robust and darker in colour, while a small amount of shiitake or porcini can deepen the savoury flavour.

How can I make the soup thicker or thinner?

For a thicker soup, simmer it uncovered before adding the dairy to reduce some of the liquid, or blend more of the mushrooms into the base. For a thinner soup, stir in warm stock a little at a time until it reaches the consistency you want. Add liquid gradually and taste again for salt, since extra stock can dilute the seasoning.

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