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Creamy Mushroom Soup with Herbs Recipe

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4.5 from 4 reviews

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.

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

  1. 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.
  2. 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.
  3. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, making sure it does not burn.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://hotsavors.com/creamy-mushroom-soup-with-herbs-recipe/