Looking for a comforting bowl of soup that packs a flavorful punch? This Spicy Mushroom Soup is exactly what you need. It’s rich, warming, and has just the right amount of heat to wake up your taste buds. I’ve perfected this recipe to bring out the earthy flavors of mushrooms while adding a spicy kick that makes it truly memorable.
Ingredients
- 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1-2 red chilies, finely chopped (adjust to taste)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons soy sauce
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: fresh chives for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and chopped chilies, sautéing for another minute until fragrant.
- Add mushrooms and thyme, cooking until mushrooms release their moisture and begin to brown, approximately 8-10 minutes.
- Pour in soy sauce and stir to deglaze the pot, scraping up any browned bits from the bottom.
- Add broth and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
- Reduce heat to low and stir in heavy cream. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 bowls
Recipe Notes
For the best results, keep these tips in mind:
- Don’t wash your mushrooms under running water; clean them with a damp paper towel instead to prevent them from becoming waterlogged.
- For a thicker soup, blend about 1/3 of the mixture and return it to the pot.
- If you’re sensitive to heat, start with just half a chili and adjust according to your preference.
- This soup can be made vegetarian by using vegetable broth, and the heavy cream can be replaced with coconut cream for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
- When reheating, do so gently over low heat to prevent the cream from separating.
This Spicy Mushroom Soup is perfect for chilly evenings or whenever you’re craving something warming and satisfying. The combination of earthy mushrooms and spicy chilies creates a balanced flavor profile that’s both comforting and exciting. Feel free to adjust the spice level to match your preferences – that’s the beauty of cooking at home!
Spicy Mushroom Soup
Ingredients
- 1 pound mixed mushrooms cremini, shiitake, and button, sliced
- 1 medium onion finely diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1-2 red chilies finely chopped (adjust to taste)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons soy sauce
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: fresh chives for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and chopped chilies, sautéing for another minute until fragrant.
- Add mushrooms and thyme, cooking until mushrooms release their moisture and begin to brown, approximately 8-10 minutes.
- Pour in soy sauce and stir to deglaze the pot, scraping up any browned bits from the bottom.
- Add broth and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
- Reduce heat to low and stir in heavy cream. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives if desired.
