Cream of Mushroom Soup with Fresh Herbs

Cream of Mushroom Soup with Fresh Herbs is an elegant yet comforting dish that perfectly balances earthy, buttery mushrooms with the bright fragrance of fresh herbs like thyme and parsley. This homemade version goes far beyond the canned variety — it’s rich, flavorful, and deeply satisfying.

Made with simple ingredients — fresh mushrooms, garlic, onions, cream, and herbs — this soup delivers a velvety texture and gourmet taste that feels at home in both a cozy family dinner and a fine dining setting. The combination of sautéed mushrooms and herbs creates a luscious, savory aroma that fills the kitchen, inviting everyone to the table.

Why I Love This Recipe

I love this recipe because it showcases the natural, umami-rich flavor of mushrooms in the most luxurious way. It’s incredibly creamy yet light, elegant yet rustic, and filled with layers of flavor from caramelized mushrooms and aromatic herbs.

Every spoonful feels like a warm, earthy hug — the kind of dish that comforts you on a rainy day or adds sophistication to a dinner party. What I particularly adore is how versatile it is — you can make it completely vegetarian, serve it as an appetizer, or enjoy it as a satisfying main course with a crusty baguette.

It’s not just a soup — it’s a bowl of pure comfort and culinary artistry.

Why It’s a Must-Try Dish

• Rich in Umami: Deep, savory flavor from sautéed mushrooms and herbs.
• Homemade Goodness: Creamy, fresh, and free of preservatives.
• Aromatic & Soothing: Fresh herbs elevate it beautifully.
• Perfectly Pairable: Excellent with bread, sandwiches, or salads.
• Customizable: Easily made vegan, gluten-free, or dairy-free.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings & Nutritional Info

• Servings: 4–5 bowls
• Calories per Serving: ~320 kcal

(Calories may vary based on cream type and portion size.)

Cuisine & Course

• Cuisine: French / American Fusion
• Course: Soup / Starter / Light Main Course

Ingredients

For the Soup:

• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500g (about 1 lb) fresh mushrooms, sliced
  (Use a mix of cremini, button, and shiitake for depth)
• 2 tbsp all-purpose flour (for thickening)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or half-and-half for lighter texture)
• Salt and black pepper, to taste

For the Fresh Herbs:

• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped (optional for garnish)

Optional Add-ins:

• ¼ cup dry white wine (adds depth and aroma)
• ½ tsp lemon juice (brightens flavor)

Simple Cooking Directions

1. Sauté onions, garlic, and mushrooms in butter and oil until golden.
2. Stir in flour to form a roux, then add broth gradually.
3. Simmer until mushrooms are tender and soup thickens.
4. Blend half the soup for creaminess, then stir in cream and herbs.
5. Adjust seasoning, garnish, and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
2. Add onion and sauté for 3–4 minutes until translucent.
3. Add garlic and cook for 30 seconds until fragrant.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot.
2. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and turn golden brown.
3. (Optional) Deglaze with white wine and let it reduce for 2–3 minutes.

Step 3: Make the Base

1. Sprinkle in flour, stir well, and cook for about 1 minute.
2. Gradually pour in the broth, stirring constantly to prevent lumps.
3. Bring the soup to a gentle boil, then reduce heat and simmer for 10–15 minutes, allowing it to thicken slightly.

Step 4: Blend for a Velvety Texture

1. Use an immersion blender to partially blend the soup — leave some mushroom pieces for texture.
   (Alternatively, transfer half to a blender, puree, and return it to the pot.)

Step 5: Add Cream and Herbs

1. Stir in heavy cream, fresh thyme, and parsley.
2. Simmer for another 2–3 minutes on low heat.
3. Season with salt, black pepper, and a touch of lemon juice to balance flavors.

Step 6: Garnish and Serve

1. Ladle the soup into warm bowls.
2. Top with a drizzle of cream, sprinkle of chopped chives, and a few sautéed mushrooms for garnish.

How to Serve

• Serve hot with crusty bread, garlic toast, or buttered baguette slices.
• Pair with a light salad for a balanced meal.
• For a luxurious touch, drizzle with truffle oil or add a sprinkle of Parmesan cheese.

Additional Recipe Tips

• Don’t overcrowd the pan when cooking mushrooms — it helps them brown beautifully.
• For an extra silky texture, strain the soup after blending.
• Adjust consistency with extra broth or cream, depending on your preference.
• Add a splash of sherry or brandy for a classic French flair.
• Always season at the end to preserve the herb aromas.

Variations

1. Vegan Cream of Mushroom Soup:
   • Use coconut cream or cashew cream instead of dairy.
   • Substitute olive oil for butter.
2. Low-Fat Version:
   • Use low-fat milk or evaporated milk instead of cream.
3. Wild Mushroom Blend:
   • Use porcini, oyster, or chanterelle mushrooms for a deeper flavor.
4. Spicy Mushroom Soup:
   • Add a pinch of chili flakes or cayenne pepper for a warm kick.
5. Cheesy Mushroom Soup:
   • Stir in ¼ cup grated Parmesan or Gruyère cheese for richness.

Freezing and Storage

• Refrigeration:
  Store in an airtight container for up to 4 days. Reheat gently over low heat.
• Freezing:
  Can be frozen for up to 2 months.
  (If freezing, do so before adding the cream — add it after reheating for best texture.)

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Immersion blender (or regular blender)
• Ladle for serving

Conclusion

Cream of Mushroom Soup with Fresh Herbs is a dish that turns humble ingredients into a masterpiece. It’s hearty yet refined, simple yet luxurious — a perfect balance of rustic comfort and gourmet sophistication.

Whether enjoyed as a cozy weeknight dinner or a dinner-party starter, this soup captures the magic of earthy mushrooms and fragrant herbs in every spoonful. Once you try this homemade version, you’ll never look back at the canned variety again.

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Cream of Mushroom Soup with Fresh Herbs

Author: Anna Williams Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 320 kcal

Description

Cream of Mushroom Soup with Fresh Herbs is an elegant yet comforting dish that perfectly balances earthy, buttery mushrooms with the bright fragrance of fresh herbs like thyme and parsley. This homemade version goes far beyond the canned variety — it’s rich, flavorful, and deeply satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500 g (about 1 lb)
• (Use a mix of cremini, button, and shiitake for depth)
• 2 tbsp all-purpose flour (for thickening)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or half-and-half for lighter texture)
• Salt and black pepper, to taste

For the Fresh Herbs:

• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped (optional for garnish)

Optional Add-ins:

• ¼ cup dry white wine (adds depth and aroma)
• ½ tsp lemon juice (brightens flavor)

Instructions

1. Step 1: Sauté the Aromatics : In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
2. Step 2: Cook the Mushrooms : Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and turn golden brown. (Optional) Deglaze with white wine and let it reduce for 2–3 minutes.
3. Step 3: Make the Base : Sprinkle in flour, stir well, and cook for about 1 minute. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the soup to a gentle boil, then reduce heat and simmer for 10–15 minutes, allowing it to thicken slightly.
4. Step 4: Blend for a Velvety Texture : Use an immersion blender to partially blend the soup — leave some mushroom pieces for texture. (Alternatively, transfer half to a blender, puree, and return it to the pot.)
5. Step 5: Add Cream and Herbs : Stir in heavy cream, fresh thyme, and parsley. Simmer for another 2–3 minutes on low heat. Season with salt, black pepper, and a touch of lemon juice to balance flavors.
6. Step 6: Garnish and Serve ; Ladle the soup into warm bowls. Top with a drizzle of cream, sprinkle of chopped chives, and a few sautéed mushrooms for garnish.

Keywords: Cream of Mushroom Soup with Fresh Herbs