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Creamy Mushroom Soup with Herbs Recipe

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4 from 4 reviews

This comforting and creamy mushroom soup recipe combines the earthy flavors of Cremini or White Button mushrooms with aromatic herbs and a touch of cream. Perfectly seasoned and simmered to develop deep flavors, this soup is an ideal starter or a warm meal served with toasted sourdough or grilled cheese.

Ingredients

Mushrooms and Vegetables

  • 1 lb sliced Cremini / Baby Bella or White Button Mushrooms
  • 1 large White / Yellow Onion, diced
  • 1 Tbsp Garlic, grated

Cooking Base

  • 3 Tbsp Unsalted Butter
  • 1/4 Cup All Purpose Flour

Seasonings and Herbs

  • Salt as per need
  • 3/4 tsp freshly cracked Black Pepper Powder
  • 1/2 Tbsp Sage, dried
  • 1/2 Tbsp Thyme, dried
  • 1/2 Tbsp Parsley, dried
  • 1 Bay leaf

Liquids

  • 3 Cups Chicken broth, low sodium
  • 1/2 Cup Heavy Cream

Instructions

  1. Prepare the ingredients: Clean and slice the mushrooms, finely chop the onion, and grate the garlic. Set them aside ready for cooking.
  2. Sauté aromatics and mushrooms: Melt the unsalted butter in a large heavy-bottom saucepan over medium-high heat. Add the grated garlic and diced onions, sautéing until the onions become soft and translucent. Then add the sliced mushrooms, cooking them until they release their liquid and begin to soften.
  3. Add flour to thicken: Sprinkle the all-purpose flour over the cooked vegetables and stir well to combine, allowing the flour to cook slightly and coat the ingredients evenly.
  4. Add broth and bring to boil: Once the vegetables have a slight brown tint, pour in the low sodium chicken broth gradually while stirring to combine. Incorporate the bay leaf, dried thyme, and dried parsley into the simmering mixture.
  5. Boil and simmer the soup: Let the soup come to a boil, then continue boiling for at least 10 minutes to develop the flavors and thicken the broth.
  6. Remove bay leaf: Carefully fish out the bay leaf and discard it from the soup.
  7. Add cream and season: Reduce the heat, then stir in the heavy cream. Adjust salt and freshly cracked black pepper to taste.
  8. Simmer with sage: Sprinkle in the dried sage and let the soup gently simmer for another 5 minutes to meld the flavors.
  9. Serve: Ladle the creamy mushroom soup into bowls and serve hot, ideally paired with toasted sourdough bread or grilled cheese sandwiches for a delicious comforting meal.

Notes

  • Use low sodium chicken broth to control the salt level in the soup.
  • You can substitute heavy cream with a plant-based cream alternative to make the soup dairy-free, though this will alter the flavor slightly.
  • For a vegetarian version, replace chicken broth with vegetable broth.
  • Ensure mushrooms are cleaned properly; avoid soaking them in water as they absorb moisture and become soggy.
  • Adjust the herbs according to personal preference or availability; fresh herbs can be used but reduce quantity as they are more potent.
  • Soup thickens as it cools; reheat gently with a splash of broth or water if needed.

Find it online: https://marthatasty.com/creamy-mushroom-soup-with-herbs-recipe/