Rich Kosher Creamy Mushroom Soup (Dairy or Pareve)

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There’s nothing quite like a bowl of homemade mushroom soup when the weather starts to cool down. This version has become my go-to because it’s incredibly versatile. You can make it dairy with real cream, or keep it pareve by using cashew cream or coconut milk.

Dairy vs Pareve: Your Choice

I learned to make this soup from my neighbor who used to run a small kosher restaurant. She taught me that the secret isn’t just in the cream, it’s in how you handle the mushrooms. Most people dump all the mushrooms in at once and wonder why their soup tastes watery. The trick is cooking them in batches so they actually brown instead of steaming. That caramelization is where all the deep, earthy flavor comes from.

Why Mushroom Technique Matters

The base starts with a proper roux, which might seem fancy but it’s really just butter and flour cooked together until it smells nutty. This thickens the soup naturally and gives it that silky texture without any lumps. I use a mix of cremini and shiitake mushrooms because creminis are affordable and shiitakes add that extra umami depth. Button mushrooms work fine too if that’s what you have.

This soup is perfect for Shabbat lunch or a weeknight dinner with some crusty bread. I often make a big batch on Sunday and reheat portions throughout the week. It actually tastes better the next day once all the flavors have had time to meld together. Serve it with some fresh dill on top and maybe a swirl of cream if you’re going the dairy route.

Rich Kosher Creamy Mushroom Soup (Dairy or Pareve) - American recipe
There's nothing quite like a bowl of homemade mushroom soup when the weather starts to cool down. This version has become my go-to because it's incredibly versatile. You can make it dairy with real cream, or keep it pareve by using cashew cream or coconut milk. I learned to make this soup from my neighbor who used to run a small kosher restaurant. She taught me that the secret isn't just in the cream, it's in how you handle the mushrooms. Most people dump all the mushrooms in at once and wonder why their soup tastes watery. The trick is cooking them in batches so they actually brown instead of steaming. That caramelization is where all the deep, earthy flavor comes from. The base starts with a proper roux, which might seem fancy but it's really just butter and flour cooked together until it smells nutty. This thickens the soup naturally and gives it that silky texture without any lumps. I use a mix of cremini and shiitake mushrooms because creminis are affordable and shiitakes add that extra umami depth. Button mushrooms work fine too if that's what you have. This soup is perfect for Shabbat lunch or a weeknight dinner with some crusty bread. I often make a big batch on Sunday and reheat portions throughout the week. It actually tastes better the next day once all the flavors have had time to meld together. Serve it with some fresh dill on top and maybe a swirl of cream if you're going the dairy route.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs mixed mushrooms (cremini and shiitake) sliced thick
  • 4 tablespoons butter or margarine divided
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine optional
  • 6 cups vegetable broth or chicken broth
  • 1 cup heavy cream or cashew cream see notes for pareve option
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh dill chopped, for garnish

Method
 

  1. Heat 2 tablespoons butter in a large heavy-bottomed pot over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Stir and cook another 3-4 minutes. Transfer to a plate and repeat with remaining mushrooms.
  2. In the same pot, melt remaining 2 tablespoons butter over medium heat. Add onion and cook for 5 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over the onions and stir constantly for 2 minutes until the mixture smells nutty and turns light golden. This is your roux.
  4. If using wine, pour it in now and scrape up any browned bits. Cook for 1 minute to let alcohol evaporate. Gradually whisk in the broth, making sure no lumps form.
  5. Return the cooked mushrooms to the pot along with thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
  6. Stir in the cream and heat through for 2-3 minutes. Don't let it boil once cream is added. Taste and adjust seasoning with salt and pepper.
  7. Ladle into bowls and garnish with fresh dill. Serve immediately with crusty bread.

Notes

For pareve version: Replace butter with margarine and heavy cream with cashew cream (blend 1 cup raw cashews with 1 cup hot water until smooth) or full-fat coconut milk. Soup keeps in refrigerator for 4 days and freezes for up to 3 months (though texture may change slightly after freezing).
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 850mg 37%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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