Cream of Mushroom Soup with Fresh Herbs
Indulge in the rich, comforting flavors of Cream of Mushroom Soup with Fresh Herbs This velvety soup is made with tender mushrooms, fragrant herbs, and a creamy base that’s both cozy and satisfying.
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
Instructions
- Sauté Aromatics: Melt butter with olive oil in a large pot. Add onion and garlic; cook until soft and fragrant.
- Cook Mushrooms: Add mushrooms, season with salt and pepper, and cook until browned and their liquid evaporates.
- Thicken Base: Sprinkle flour over mushrooms, stir well, and cook for 2 minutes to remove raw flour taste.
- Add Broth: Slowly pour in broth, stirring to avoid lumps. Bring to a gentle simmer.
- Blend (Optional): For a creamy smooth soup, blend with an immersion blender until desired texture. Leave some chunks for rustic style.
- Finish with Cream u0026 Herbs: Stir in cream, thyme, rosemary, and parsley. Simmer gently for 5–7 minutes.
- Taste and Adjust: Add more salt and pepper if needed. Serve hot.