Creamy Mushroom Herb Soup
This creamy, comforting soup is packed with mushrooms and fresh herbs, perfect for a quick, homey meal.
Ingredients
Base Ingredients
- 4 Tbsp unsalted butter For sautéing the aromatics
- 1 medium onion, finely chopped Adds sweetness and depth to the soup
- 1 lb cremini mushrooms, sliced Can substitute with baby bella or portobello
- 2 Tbsp all-purpose flour To thicken the soup
- 1 Tbsp paprika (Hungarian or sweet)
- 3 cups chicken broth Can substitute with vegetable broth for a vegetarian option
- 1 cup milk Can substitute with coconut milk for a dairy-free option
- 1 Tbsp tamari Can substitute with low-sodium soy sauce
- 1/2 cup sour cream Use plain yogurt or dairy-free sour cream as alternatives
- 1 Tbsp fresh lemon juice
- 3 Tbsp fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh thyme, chopped
- Fine salt, black pepper, and a pinch of ground chili pepper, to taste For seasoning
Instructions
Preparation
- In a large pot over medium heat, melt the butter.
- Add the onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the mushrooms and cook for 7–8 minutes, until they release their liquid and turn golden around the edges.
- Sprinkle in the flour and paprika; stir to coat and cook for 1–2 minutes to remove the raw flour taste.
Cooking
- Slowly pour in the chicken broth while whisking to avoid lumps.
- Add the milk and tamari; bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
Finishing Touches
- Remove from heat. Stir in sour cream, lemon juice, parsley, dill, thyme, and season with salt, black pepper, and a pinch of chili pepper.
- Adjust acidity and salt to taste.
Serving
- Ladle into bowls and add extra herbs or a swirl of sour cream if desired.
Notes
Cool the soup to room temperature before storing. Store in airtight containers in the fridge for up to 3 days or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.