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Creamy Mushroom Herb Soup

A warm and comforting soup featuring earthy mushrooms and fragrant herbs, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (button, cremini, or your favorite)
  • 3 cups vegetable broth (or chicken broth if you prefer)
  • 1 cup heavy cream (for that lovely creaminess)
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon rosemary (fresh or dried)
  • to taste Salt and pepper
  • to garnish Fresh parsley (because a little green goes a long way!)

Method
 

Preparation
  1. In a large pot over medium heat, combine your olive oil and butter. Once the butter melts, toss in the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-5 minutes.
Cooking
  1. Stir in the sliced mushrooms and cook for about 5-7 minutes, or until they’re beautifully golden and have released their moisture.
  2. Add the vegetable broth, thyme, and rosemary. Let everything simmer together for about 15 minutes.
  3. Stir in the heavy cream, and sprinkle with salt and pepper to taste. Let it heat through for another 5 minutes.
  4. If you like your soup extra creamy, use an immersion blender to purée the mixture until smooth; if you prefer a chunky style, leave it as is.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

For lighter options, substitute heavy cream with half-and-half or coconut cream. Mix different types of mushrooms for varied flavors. Make a big batch and freeze for future meals.