Description

Creamy Mushroom Herb Soup is a warm, comforting, and flavorful dish featuring tender mushrooms, fresh herbs, and a silky cream finish. This easy-to-make recipe combines simple ingredients to create a rich yet light soup with an inviting velvety texture, perfect for chilly days or as a hearty starter.

Ingredients

Scale

Mushrooms

8 oz fresh mushrooms (cremini, button, or shiitake), cleaned and sliced

Herbs

1 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1/4 tsp fresh rosemary, finely chopped

Aromatics

1 medium onion, finely chopped
2 cloves garlic, minced

Fats & Oils

2 tbsp butter
1 tbsp olive oil

Liquids

4 cups vegetable or chicken broth
1 cup heavy cream or coconut cream

Seasoning

Salt, to taste
Pepper, to taste

Instructions

Prepare Your Ingredients: Clean and slice your mushrooms evenly to ensure they cook uniformly. Finely chop the onion, garlic, and fresh herbs so their flavors blend seamlessly into the soup.
Sauté the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook gently until translucent and fragrant, setting a flavorful base.
Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they release their moisture and turn golden, intensifying their natural earthiness.
Add Broth and Herbs: Pour in the vegetable or chicken broth and toss in the fresh herbs. Let this simmer for 15-20 minutes to meld the flavors and soften the mushrooms completely.
Blend for Creaminess: Use an immersion blender or carefully transfer to a blender in batches to puree until smooth but still slightly textured for that perfect mouthfeel.
Finish with Cream and Seasoning: Return the soup to the pot, stir in the heavy cream, then season with salt and pepper to taste. Warm gently until heated through and silky smooth.

Notes

Dry your mushrooms well before cooking to ensure proper sauté texture.
Cook onions and mushrooms low and slow to bring out natural sweetness without burning.
Use fresh herbs (especially parsley and thyme) to elevate the soup’s flavor.
Do not overblend; leave some mushroom pieces for texture.
Add cream gradually to control richness.
For a vegan version, swap butter and cream with olive oil and coconut or cashew cream.
To add spice, include red pepper flakes or smoked paprika.
Try different mushrooms (chanterelles, porcini) or herbs (dill, tarragon, sage) for variations.
For thicker soup, stir in a spoonful of flour or cornstarch slurry.
Store leftovers airtight in the refrigerator for up to 3 days.
Freeze soup without cream; add fresh cream when reheating.
Reheat gently over low heat, stirring frequently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 500mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: mushroom soup, creamy soup, herb soup, comfort food, easy soup, gluten free soup, vegetarian, vegan option