If you're craving something comforting yet elegant, the Creamy Mushroom Soup with Herbs Recipe is your go-to. This soup is wonderfully rich and comforting, perfect for chilly evenings or when you want a soothing starter that feels homemade. I often turn to this recipe when I want to impress friends or just unwind with a warm bowl full of earthy mushrooms and fresh herbs.
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Why This Recipe Works
This Creamy Mushroom Soup with Herbs Recipe hits a perfect balance of deep, earthy mushroom flavor with a silky smooth texture, thanks to just the right combination of sautéing, blending, and gentle finishing with cream and fresh herbs.
- Consistent Texture: Blending some or all of the soup creates that velvety smoothness without losing the rustic charm.
- Deep, Balanced Flavor: Sautéing mushrooms until golden and adding thyme and bay leaf infuses the broth with layers of aromatics.
- Simple Ingredients: You'll mostly rely on everyday pantry items and fresh produce, making this recipe accessible yet impressive.
- Fast Prep, Big Payoff: From chopping to simmer, you can have dinner ready in under an hour with minimal hands-on time.
Ingredient Game Plan
Choosing your mushrooms and herbs with care really sets this Creamy Mushroom Soup with Herbs Recipe apart. I like mixing shiitake and cremini for a blend of textures and earthiness - it gives the soup that special depth you won't get from just button mushrooms.
- Mushrooms: Pick fresh, firm mushrooms without spots or sliminess; a mix of cremini, shiitake, and button works beautifully.
- Butter & Olive Oil: Combining both gives you a rich flavor base that also tolerates the heat well without burning.
- Fresh Herbs: If you can get fresh thyme, go for it - it lends a bright herbal note that dried can't quite match.
- Stock: Use quality chicken or vegetable stock; homemade if possible, or a low-sodium store-bought one to control saltiness.
Quick Note: Exact measurements and step-by-step details are waiting for you in the printable recipe card at the bottom.
How to Cook Creamy Mushroom Soup with Herbs Recipe
Step 1 - Prep & Season
Start by gently wiping the mushrooms clean with a damp paper towel. Avoid rinsing with water - mushrooms soak up moisture quickly, which can water down your soup. Slice your mushrooms evenly so they cook uniformly. The first visual cue you want to notice is when the onions, carrot, and celery soften and the onion turns translucent, which usually takes about 5 to 7 minutes over medium heat.
Step 2 - Build Flavor
Once the veggies are ready, adding garlic for just about a minute helps release that toasty aroma without burning it. Toss in your mushrooms and give them a good stir, letting them sizzle and release their juices. About 10 minutes here will have them browning beautifully - this step is where the soup really starts to shine. Then add your thyme and bay leaf, followed by flour to bring it all together and start thickening the base. Cooking the flour for a few minutes helps avoid any raw flour taste.
Step 3 - Finish for Best Texture
Carefully pour in your stock bit by bit while stirring to keep the soup silky smooth. Bring it up to a boil, then lower it to a gentle simmer for 20 minutes - this melds the flavors beautifully. When you remove the bay leaf, decide how much you want to blend. I usually purée half for creaminess while leaving chunks for texture. Stir in heavy cream at the end, warming gently so you keep that luscious consistency without any curdling.
Pro Moves I Swear By
Over the years, I've learned small tricks that make this soup truly stand out every time. Watching the mushrooms carefully as they brown, and not rushing the simmer, develops layers of flavor that don't come from shortcuts.
- Doneness Cue: Mushrooms should be a rich golden brown with most of their moisture cooked off.
- Temperature Trick: Use medium heat for sautéing veggies and mushrooms to prevent burning and encourage caramelization.
- Make-Ahead Move: This soup tastes even better next day - keep it in an airtight container overnight to deepen flavors.
- Skip This Pitfall: Don't add cream too early or boil after adding it; it can split and ruin the texture.
Serve It Up
Finishing Touches
I love to garnish this Creamy Mushroom Soup with Herbs Recipe with a sprinkle of fresh parsley to add a hint of freshness and color. A drizzle of extra virgin olive oil or a touch of cracked black pepper right before serving can make the flavors pop. This simple step transforms every spoonful into a cozy, elegant experience.
Great Pairings
For balance, I often serve this soup alongside a crisp green salad or crusty bread with a golden, toasted edge. A warm baguette or garlic butter toast works fantastically, adding texture contrast and something to soak up those silky, mushroom-packed juices.
Easy Plating Wins
Simply ladle the soup into warmed bowls and finish with your garnish. If you want to go a little fancy, swirl cream or a mushroom oil on top - it's a quick flourish that feels special without extra fuss. I find that even adding a few sautéed mushroom slices on top makes the presentation inviting and rustic.
Make-Ahead & Storage
Storing Leftovers
Keep leftovers in airtight glass containers. The soup maintains its creamy texture and flavor well for up to 3 days in the refrigerator. You'll notice the consistency thickens slightly, so a gentle reheat with a splash of water or stock can bring it right back.
Freezer Notes
This soup freezes nicely, though the cream may separate a little on thawing. Freeze it in freezer-safe containers for up to 3 months. When you thaw, do so slowly in the fridge overnight to preserve texture and flavor.
Reheating Creamy Mushroom Soup with Herbs Recipe Without Drying Out
Reheat gently over low heat on the stove, stirring often. Add a splash of stock or water if the soup feels too thick. If using a microwave, heat in short bursts, stirring between intervals to keep it creamy. Avoid high heat to prevent the cream from separating or drying out.
Frequently Asked Questions
Absolutely! Just swap the chicken stock for a good quality vegetable stock, and you'll have a delicious vegetarian version without losing the soup's depth of flavor.
No, the soup tastes great even without cream. It will be lighter but still flavorful. You can also substitute with coconut milk or a plant-based cream for a dairy-free option.
Make sure to sauté mushrooms long enough so their moisture evaporates and the flavor concentrates. Use the right amount of flour and stock, and simmer gently without overdoing the liquid.
Fresh mushrooms are best for this recipe because frozen ones tend to release too much water, which can thin the soup. If you must use frozen, thaw and drain well before cooking.
Final Thoughts
PrintComplete Recipe
Creamy Mushroom Soup with Herbs Recipe
This comforting mushroom soup recipe combines a medley of cremini, shiitake, and white button mushrooms with sautéed vegetables, fresh herbs, and a creamy finish. It features a rich, savory flavor achieved by browning the mushrooms and simmering them with stock and aromatic herbs. Perfect as a warm starter or a light meal, this soup can be served smooth or with some texture, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mushrooms
- 1 pound mixed mushrooms (cremini, shiitake, and white button)
Vegetables & Aromatics
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
Seasonings & Thickener
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- 2 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped for garnish
Liquids
- 4 cups chicken or vegetable stock
- 1 cup heavy cream (optional)
Instructions
- Clean and Slice Mushrooms: Gently wipe the mushrooms with a damp paper towel to remove dirt without rinsing them under water. Slice the mushrooms evenly to ensure uniform cooking.
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, making sure it does not burn.
- Cook Mushrooms: Add the sliced mushrooms to the pot and stir to combine. Cook, stirring occasionally, until they release their liquid and begin to brown, approximately 10 minutes, enhancing their flavor.
- Add Herbs and Flour: Stir in the thyme and bay leaf. Sprinkle the flour over the mushroom mixture and cook for 2 to 3 minutes, stirring continuously to avoid lumps and to eliminate the raw flour taste.
- Add Stock and Simmer: Gradually pour in the chicken or vegetable stock while stirring continuously to prevent lumps. Bring the soup to a boil, then reduce heat to low and let it simmer for 20 minutes to blend the flavors.
- Blend the Soup: Remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency-fully smooth or partly chunky. Alternatively, carefully blend in batches using a countertop blender and return to the pot.
- Add Cream and Season: Stir in the heavy cream if using, and gently heat without boiling to prevent curdling. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- Wiping mushrooms instead of rinsing helps maintain their texture and flavor.
- Using a mix of mushroom varieties adds depth to the soup's taste.
- For a vegan version, omit butter and use all olive oil; substitute heavy cream with a plant-based milk or omit entirely.
- Cooking the flour before adding stock prevents a raw flour taste and thickens the soup nicely.
- Simmering time allows flavors to meld and intensifies the mushroom aroma.
- Be careful not to boil the soup after adding cream to avoid curdling.
- For a chunkier soup, blend only half of it, or skip blending entirely.
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