Food · Soup

Creamy, Chunky Mushroom Soup


Around 2 years ago, I began following Chrissy Teigen on Instagram and two years later, I’m completely obsessed with her. As if it’s not enough that she’s a glamorous model and married to the ‘legend’ary John Legend (ha), but she’s also an incredible cook. A skill and passion that reached an apex when she released ‘Cravings’ earlier this year. And I have to say, I have never fallen so hard for a cookbook so fast. The recipes are easy to follow, DELICIOUS, and her descriptions are seriously laugh out loud funny.

My first attempt out of Cravings was the Chunky Creamy Mushroom Soup. Full disclosure- I am a soup fiend. During University, I would always treat myself to the soup of the day in the cafeteria as it was the cheapest and in my (incorrect) opinion, the healthiest option. My understanding was conveniently shut down when I realized that most soups are either cream based, and therefore super fatty or stock-based and therefore full of sodium. The beauty of this recipe is that the creamy texture of the soup comes from the all-star ingredient- the mushrooms. It’s about as guilt free of a soup as you can get. And probably the most delicious too.

Side note: I posted the photo of my soup on my personal Instagram when I first made it. John Legend, Chrissy, and her mom Pepper all liked the photo! Best achievement of my life to date? Yup.


PREP TIME:  30 mins   COOK TIME: 50 mins


  • 3 lbs of assorted mushrooms (roughly chopped)
  • 4 tbsp unsalted butter
  • 1 onion (chopped)
  • 6 cloves of garlic (minced)
  • 1 tbsp fresh thyme
  • 2 cups chicken broth
  • salt and pepper to taste



  1. In  a big soup pot, melt the butter over medium-high heat. Add onion until translucent (6-8 minutes) and then add garlic and stir.
  2. Add your mushrooms, thyme, a pinch of salt and pepper and stir until the mushrooms become ‘shlumpy’ and shrink down to about half of what you started with (10-12 minutes).
  3. Add broth, turn the heat onto high until your soup begins boiling, then reduce and simmer for 15-20 minutes. The soup should be thicker and the mushrooms should be tender.
  4. Use an immersion blender to puree about half the soup. You still want half the soup to be chopped mushrooms for the ‘creamy and chunky’ texture. If your soup is too chunky, puree more and add broth.
  5. Add salt and pepper to taste and stir.


  • I stupidly chopped all my mushrooms by hand. By the end, my wrist was on fire. If you have a food processor, use it to chop your mushrooms. But be careful not to puree them.
  • I used white and cremini mushrooms. For best results, I suggest using 2-3 different types to create depth in your soup. Cremini mushrooms are incredibly flavourful, creamy and delicious.

8 thoughts on “Creamy, Chunky Mushroom Soup

  1. Thank you so much for the photos. I’m wondering about how thick the soup should be when it’s done. When I made it, the consistency was pretty thick. Of course, preferences play a role, too. Thanks again!


    1. Hi there! You’re absolutely right that preference plays a big role. I generally purée about half the mixture. If you have an immersion blender, I recommend pureeing a few seconds at a time, and if it’s still too thick, just add a bit of stock to thin it out. I usually add a bit of stock when reheating because I find the soup to have thickened while in the fridge. I hope that helps!


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