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Bowl of creamy mushroom herb soup garnished with fresh herbs

Creamy Mushroom Herb Soup

This creamy mushroom herb soup combines velvety cream with earthy mushrooms and fragrant herbs, creating a comforting bowl of goodness perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Main Ingredients
  • 1 lb fresh mushrooms, sliced Any variety you love
  • 4 cups vegetable broth
  • 1 cup heavy cream Can use a plant-based alternative
  • 1 tbsp fresh thyme Or 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped Plus more for garnish
  • to taste salt and pepper
  • optional nutmeg A sprinkle to enhance flavor

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and garlic, and sauté until the onion is translucent and fragrant (about 3-5 minutes).
Cooking
  1. Add the sliced mushrooms and cook until they're browned and their moisture has evaporated (about 8-10 minutes).
  2. Pour in the vegetable broth and bring to a gentle simmer. Let it bubble away for about 15 minutes.
Blending
  1. If desired, use an immersion blender to puree until creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
Final Touches
  1. Stir in the heavy cream, thyme, and parsley. Season with salt and pepper to taste. Optionally, add a pinch of nutmeg.
Serving
  1. Ladle the soup into bowls, garnishing with a sprinkle of fresh parsley. Serve with crispy bread for dipping.

Notes

This soup can be made ahead of time and freezes beautifully. Reheat on the stove or in the microwave. Feel free to swap the mushrooms for your favorites!