Creamy Mushroom Herb Soup is a smooth, warm soup that soothes and fills you.
- Introduction — Creamy Mushroom Herb Soup
- Why make this Creamy Mushroom Herb Soup
- How to make Creamy Mushroom Herb Soup
- Ingredients — Creamy Mushroom Herb Soup
- Directions — Creamy Mushroom Herb Soup
- How to serve Creamy Mushroom Herb Soup
- How to store Creamy Mushroom Herb Soup
- Tips to make Creamy Mushroom Herb Soup
- Variation (if any) — Creamy Mushroom Herb Soup
- FAQs — Creamy Mushroom Herb Soup
Introduction — Creamy Mushroom Herb Soup
This Creamy Mushroom Herb Soup is simple and full of flavor. It uses mushrooms, herbs, and cream for a rich, comforting bowl.
If you like mushroom soups, try a related recipe like Creamy wild rice and mushroom soup for another cozy option.
Why make this Creamy Mushroom Herb Soup
Make this Creamy Mushroom Herb Soup when you want a quick, tasty meal with few ingredients.
It warms you on cold nights and works well as a starter or light main.
For more simple comfort soups, see this cozy chicken couscous soup that gives similar comfort.
How to make Creamy Mushroom Herb Soup
Follow a few easy steps to make this Creamy Mushroom Herb Soup.
You cook the onions and mushrooms, simmer in broth, puree, then add cream.
Use the ingredients below and the directions that follow to make a smooth, tasty soup.
Ingredients — Creamy Mushroom Herb Soup
- 400g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions — Creamy Mushroom Herb Soup
- Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft.
- Add sliced mushrooms and cook until they release their juices.
- Stir in thyme, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer. Cook about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream (or coconut milk) and heat through.
- Serve warm, garnished with fresh parsley.
How to serve Creamy Mushroom Herb Soup
Serve this Creamy Mushroom Herb Soup hot in bowls.
Garnish with chopped parsley and a drizzle of cream or olive oil.
Pair it with crusty bread or a light side like the savory cod, celery, and potato stew for a fuller meal.
How to store Creamy Mushroom Herb Soup
Cool the soup to room temperature before storing.
Keep it in an airtight container in the fridge for up to 3 days.
Freeze in portions for up to 2 months; thaw in the fridge and reheat gently on the stove.
Tips to make Creamy Mushroom Herb Soup
- Use good mushrooms for best flavor; cremini or button work well.
- Don’t rush the mushrooms — cook until they release liquid for depth of taste.
- For a dairy-free version, use coconut milk as listed in ingredients.
- Want a tasty side? Try stuffed mushrooms like crab stuffed mushrooms for a nice match.
Variation (if any) — Creamy Mushroom Herb Soup
- Make it vegan: use coconut milk and vegetable broth.
- Add roasted garlic for a deeper taste.
- Stir in a splash of white wine before adding broth for more complexity.
FAQs — Creamy Mushroom Herb Soup
Q: Can I use other mushrooms for this Creamy Mushroom Herb Soup?
A: Yes. Use cremini, shiitake, or a mix for varied flavor. Cook them until they brown a bit.
Q: How do I make this Creamy Mushroom Herb Soup dairy-free?
A: Replace heavy cream with coconut milk and use vegetable broth. The soup will still be creamy and rich.
Q: What tool works best to puree this Creamy Mushroom Herb Soup?
A: An immersion blender is fast and safe for hot soup. Buy it here if you need one.
Q: Can I freeze this Creamy Mushroom Herb Soup?
A: Yes. Freeze in airtight containers. Thaw in the fridge and reheat slowly on the stove.
Creamy Mushroom Herb Soup
Ingredients
Main Ingredients
- 400 g mushrooms, sliced Use cremini or button mushrooms for best flavor.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk For a dairy-free option, use coconut milk.
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft.
- Add sliced mushrooms and cook until they release their juices.
- Stir in thyme, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream (or coconut milk) and heat through.
- Serve warm, garnished with fresh parsley.
