Introduction

Cream of Mushroom Soup with Fresh Herbs is the kind of dish that proves simple ingredients can create extraordinary comfort. This soup blends the earthy, umami-rich flavor of mushrooms with a silky cream base, brightened by the freshness of herbs like thyme, rosemary, and parsley. Unlike canned versions, this homemade soup is lush, rich, and deeply satisfying—perfect for cozy nights or as a refined starter for a dinner party.

Mushrooms, being naturally meaty and savory, lend themselves beautifully to soups. Combined with aromatics, stock, and cream, they create a velvety texture that feels indulgent without being overly heavy. With fresh herbs to balance and elevate the flavor, this soup is rustic yet elegant—truly a dish that warms both body and soul.

Why I Love This Recipe

I love this recipe because it transforms a humble ingredient—mushrooms—into something luxurious. Each spoonful is layered with earthy depth, herbaceous brightness, and creamy smoothness. The aroma of mushrooms sizzling in butter with garlic and herbs fills the kitchen with warmth, and the final soup is just as comforting.

I also love its versatility—you can enjoy it as a starter, a light meal with bread, or even use it as a gourmet base for casseroles or sauces. Plus, it’s easy to make in under an hour yet tastes like it’s been simmering all day.

Why It’s a Must-Try Dish

• Health meets indulgence: Mushrooms are packed with antioxidants, vitamins, and fiber, while cream gives a luscious texture.
• Homemade upgrade: Once you taste this from scratch, you’ll never want canned soup again.
• Perfect balance: Earthy mushrooms, creamy broth, and fresh herbs come together in harmony.
• Crowd-pleaser: Elegant enough for guests, comforting enough for family dinners.
• Adaptable: Works beautifully with different mushroom varieties, from button to shiitake to cremini.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 4 bowls
• Calories per serving: ~280 kcal

Course and Cuisine

• Course: Soup / Starter
• Cuisine: European / French-inspired

Ingredients

For the Soup:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 lb (450 g) mushrooms (button, cremini, or mix), sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for lighter option)
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Optional Garnish:

• Extra cream drizzle
• Toasted croutons or breadsticks
• Fresh parsley sprigs

Cooking Directions

1. Sauté Aromatics: Melt butter with olive oil in a large pot. Add onion and garlic; cook until soft and fragrant.
2. Cook Mushrooms: Add mushrooms, season with salt and pepper, and cook until browned and their liquid evaporates.
3. Thicken Base: Sprinkle flour over mushrooms, stir well, and cook for 2 minutes to remove raw flour taste.
4. Add Broth: Slowly pour in broth, stirring to avoid lumps. Bring to a gentle simmer.
5. Blend (Optional): For a creamy smooth soup, blend with an immersion blender until desired texture. Leave some chunks for rustic style.
6. Finish with Cream & Herbs: Stir in cream, thyme, rosemary, and parsley. Simmer gently for 5–7 minutes.
7. Taste and Adjust: Add more salt and pepper if needed. Serve hot.

Step-by-Step Preparation Method

1. Wash and slice mushrooms. Chop onion, garlic, and herbs.
2. Heat butter + olive oil in a soup pot.
3. Sauté onion and garlic until translucent.
4. Add mushrooms, cook until browned and dry.
5. Sprinkle flour, stir until coated.
6. Pour in broth slowly, whisking to prevent clumps.
7. Simmer for 15 minutes.
8. Blend soup (optional) to smoothness.
9. Stir in cream and herbs, simmer 5–7 minutes.
10. Serve hot, garnished with parsley or cream.

How to Serve

• Serve in warm bowls with a swirl of cream and parsley.
• Pair with crusty bread, garlic toast, or grilled cheese sandwiches.
• For a fancy touch, serve in small cups as an appetizer at a dinner party.

Recipe Tips

• Use a mix of mushrooms (button, cremini, shiitake) for depth of flavor.
• Don’t overcrowd the pan when cooking mushrooms; let them brown properly.
• For extra richness, stir in a splash of dry white wine before adding broth.
• Adjust creaminess by blending fully (silky) or partially (chunky).

Variations

• Vegan Version: Use coconut milk or cashew cream instead of dairy.
• Healthy Light Version: Use milk or light cream instead of heavy cream.
• Herb Variations: Swap thyme/rosemary for sage, tarragon, or dill.
• Mushroom Upgrade: Add wild mushrooms like chanterelles or porcini for gourmet flair.
• Cheesy Twist: Stir in Parmesan or Gruyère cheese for richness.

Freezing and Storage

• Refrigeration: Store in airtight container for 3–4 days.
• Freezing: Best frozen before adding cream. Freeze mushroom-broth base for up to 3 months, then add cream after reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Immersion blender (optional, for creamy texture)
• Ladle for serving

FAQ

Q1: Can I use dried mushrooms?
Yes! Rehydrate them in hot water, then add both mushrooms and soaking liquid for extra flavor.

Q2: Can I make it gluten-free?
Yes, use cornstarch or rice flour instead of all-purpose flour.

Q3: Can I double the recipe?
Absolutely—this soup scales up well for larger gatherings.

Q4: How can I make it extra creamy?
Use heavy cream and blend fully until silky smooth.

Conclusion

Cream of Mushroom Soup with Fresh Herbs is a comforting, elegant, and nourishing recipe that celebrates the natural umami of mushrooms with the freshness of herbs and the richness of cream. It’s a timeless dish that works for cozy weeknight dinners, refined entertaining, or as the ultimate comfort food on a chilly evening.

One spoonful of this creamy, earthy soup, and you’ll understand why it’s a classic worth keeping in your kitchen rotation.