Creamy Mushroom Soup With Herbs – Cozy, Comforting, and Simple
If you love mushrooms and crave something warm and soothing, this soup hits the spot. It’s rich, velvety, and full of earthy flavor without feeling heavy. With a handful of pantry staples and a few fresh herbs, you can make a pot that tastes like it came from a bistro.
This is weeknight-friendly, budget-friendly, and honestly just satisfying. Grab a pot and a cutting board, and let’s make something cozy.
Creamy Mushroom Soup With Herbs – Cozy, Comforting, and Simple
Ingredients
Method
- Prep the mushrooms: Wipe them clean with a damp towel and slice. Avoid soaking them; mushrooms absorb water and won’t brown well.
- Heat the pot: In a large heavy pot or Dutch oven, warm 1 tablespoon butter and the olive oil over medium-high heat.
- Brown in batches: Add about one-third of the mushrooms in a single layer.Let them sit undisturbed until browned on one side, then stir and cook until they release moisture and deepen in color. Season lightly with salt, then transfer to a plate. Repeat with remaining mushrooms, adding a bit more butter as needed.
- Soften the aromatics: Lower heat to medium.Add the remaining butter to the pot, then the onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
- Deglaze: Pour in the white wine and scrape up any browned bits from the bottom.Let it simmer for 1–2 minutes to reduce slightly.
- Build the base: Return the browned mushrooms to the pot. Add thyme sprigs and bay leaf. If you want extra body, sprinkle in the flour and stir for 30–60 seconds to coat and cook off the raw taste.
- Add stock: Pour in the stock and bring to a gentle simmer.Cook uncovered for 15–20 minutes to let flavors meld.
- Blend to your preferred texture: Remove the bay leaf and thyme stems. Use an immersion blender to puree until smooth, or blend half the soup in a blender for a mix of creamy and chunky. You can also keep it fully chunky if you like.
- Stir in cream and herbs: Return the soup to low heat.Add the heavy cream, parsley, and dill if using. Warm through without boiling. Season with salt and pepper to taste.
- Brighten and serve: Finish with lemon juice to lift the flavors.Taste and adjust salt, pepper, and herbs. Ladle into bowls and garnish with a swirl of cream, cracked pepper, and a few thyme leaves if you have them.
What Makes This Recipe So Good
- Deep mushroom flavor: Searing the mushrooms in batches builds a rich, savory base that tastes restaurant-quality.
- Creamy without being too heavy: A blend of stock and cream gives you silkiness with balance, so it’s not overly rich.
- Herbs that actually shine: Thyme and parsley lift the earthy mushrooms, while a touch of dill (optional) adds brightness.
- Make-ahead friendly: It reheats beautifully for lunch or a quick dinner later in the week.
- Flexible: Use any mix of mushrooms you can find, from basic button to fancy wild varieties.
What You’ll Need
- Mushrooms: 1.5 pounds total, sliced (a mix of cremini, button, and shiitake is ideal)
- Unsalted butter: 3 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Fresh thyme: 4–5 sprigs (or 1 teaspoon dried)
- Bay leaf: 1
- Dry white wine: 1/2 cup (optional but recommended)
- Chicken or vegetable stock: 4 cups, low sodium
- Heavy cream: 3/4 to 1 cup (adjust to taste)
- Fresh parsley: 2 tablespoons, finely chopped
- Fresh dill: 1 tablespoon, chopped (optional)
- All-purpose flour: 1 tablespoon (optional, for extra body)
- Lemon juice: 1–2 teaspoons, to finish
- Salt and black pepper: to taste
Step-by-Step Instructions
- Prep the mushrooms: Wipe them clean with a damp towel and slice. Avoid soaking them; mushrooms absorb water and won’t brown well.
- Heat the pot: In a large heavy pot or Dutch oven, warm 1 tablespoon butter and the olive oil over medium-high heat.
- Brown in batches: Add about one-third of the mushrooms in a single layer.Let them sit undisturbed until browned on one side, then stir and cook until they release moisture and deepen in color. Season lightly with salt, then transfer to a plate. Repeat with remaining mushrooms, adding a bit more butter as needed.
- Soften the aromatics: Lower heat to medium.Add the remaining butter to the pot, then the onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
- Deglaze: Pour in the white wine and scrape up any browned bits from the bottom.Let it simmer for 1–2 minutes to reduce slightly.
- Build the base: Return the browned mushrooms to the pot. Add thyme sprigs and bay leaf. If you want extra body, sprinkle in the flour and stir for 30–60 seconds to coat and cook off the raw taste.
- Add stock: Pour in the stock and bring to a gentle simmer.Cook uncovered for 15–20 minutes to let flavors meld.
- Blend to your preferred texture: Remove the bay leaf and thyme stems. Use an immersion blender to puree until smooth, or blend half the soup in a blender for a mix of creamy and chunky. You can also keep it fully chunky if you like.
- Stir in cream and herbs: Return the soup to low heat.Add the heavy cream, parsley, and dill if using. Warm through without boiling. Season with salt and pepper to taste.
- Brighten and serve: Finish with lemon juice to lift the flavors.Taste and adjust salt, pepper, and herbs. Ladle into bowls and garnish with a swirl of cream, cracked pepper, and a few thyme leaves if you have them.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: For best texture, freeze before adding cream. Thaw, reheat gently, then stir in cream and herbs.If freezing with cream, expect slight separation—blend briefly to smooth it out.
- Reheating: Warm over low heat on the stove, stirring often. Avoid boiling to keep the cream from splitting.
- Make-ahead: The flavors deepen by day two. It’s a great batch-cook option for the week.
Why This Is Good for You
- Mushrooms bring nutrients: They offer B vitamins, selenium, and antioxidants, with a savory “umami” that makes the soup satisfying without loads of fat.
- Herbs add more than flavor: Thyme and parsley provide freshness and small amounts of vitamins and plant compounds.
- Balanced richness: Cream adds comfort, but the base is mostly stock and mushrooms, keeping things lighter than many creamy soups.
- Customizable for dietary needs: You can swap in lighter dairy or non-dairy alternatives while keeping the core nutrition from mushrooms.
Pitfalls to Watch Out For
- Overcrowding the pan: Mushrooms won’t brown; they’ll steam and turn soggy.Cook in batches for that deep, savory flavor.
- Skipping the deglaze: Those browned bits are flavor gold. Wine or a splash of stock lifts them into the soup.
- Boiling after adding cream: High heat can cause splitting. Keep it at a gentle simmer or below.
- Underseasoning: Mushrooms need salt to shine.Taste at the end and adjust, especially after adding cream.
- Skipping acidity: A small splash of lemon juice wakes everything up. Without it, the soup can taste flat.
Recipe Variations
- Lightened-up version: Use half-and-half or whole milk instead of heavy cream, and skip the flour. Simmer a bit longer to reduce.
- Dairy-free: Replace butter with olive oil and use unsweetened cashew cream or coconut milk.Keep heat low to maintain a smooth texture.
- Extra herb-forward: Add tarragon or chives at the end for a soft anise or onion note. Go light—these herbs are potent.
- Wild mushroom mix: Use oyster, maitake, or chanterelles for a more complex flavor. Combine with cremini for body.
- Garlic lovers: Roast a whole head of garlic and squeeze it into the soup before blending for a sweet, mellow depth.
- Truffle touch: Finish with a few drops of truffle oil.Start tiny—too much can overwhelm the soup.
- Chunky style: Reserve a cup of sautéed mushrooms and stir them in after blending for a hearty bite.
- Protein boost: Add shredded rotisserie chicken or white beans for a more filling bowl.
FAQ
Can I make this without wine?
Yes. Use an extra 1/2 cup of stock plus a teaspoon of sherry vinegar or a squeeze of lemon to replace the brightness wine brings.
What mushrooms work best?
Cremini and button are reliable and affordable. Mixing in shiitake, oyster, or maitake adds depth and a more complex, woodsy taste.
How can I thicken the soup without flour?
Blend more of the mushrooms for natural body, or simmer a bit longer to reduce.
A small splash of cream also helps round out the texture.
Can I use dried mushrooms?
Absolutely. Rehydrate 1 ounce of dried porcini in hot water for 20–30 minutes. Strain and add the soaking liquid to the soup (avoid the gritty last tablespoon), and chop the rehydrated mushrooms to include with the fresh ones.
Is there a good non-dairy cream substitute?
Unsweetened cashew cream blends smoothly and tastes neutral.
Full-fat coconut milk works too, though it adds a slight coconut note.
What can I serve with this?
Crusty bread, a simple green salad with lemon vinaigrette, or a grilled cheese made with Gruyère or fontina pairs beautifully.
How do I avoid a gray, dull color?
Get good browning on the mushrooms, use fresh herbs, and finish with lemon. If blending, avoid overcooking after adding cream.
Wrapping Up
Creamy Mushroom Soup with Herbs is the kind of recipe you keep coming back to—simple steps, big flavor, and easy to adapt. Browning the mushrooms, adding fresh herbs, and finishing with a little lemon are the key moves.
Whether you make it luxurious with cream or keep it lighter, it’s cozy, comforting, and dependable. Keep this on your rotation for chilly nights, quick lunches, or whenever you want something warm and satisfying without fuss.
