This simple mushroom soup with herbs combines earthy mushrooms with aromatic herbs like thyme and rosemary, creating a rich, comforting bowl of soup. The savory flavors of the mushrooms are enhanced by sautéing them in butter, and the addition of garlic, onions, and herbs gives it a delightful depth. Perfect for chilly evenings or as a starter, this soup is quick to make, yet packed with flavor. It’s a versatile dish that can be made in minutes, making it an easy go-to for a light meal or appetizer.
Recipe Tips and Tricks:
- Use a variety of mushrooms for a more complex flavor.
- For a creamier texture, add a splash of heavy cream or coconut milk.
- Make sure to sauté the mushrooms until they’re golden brown to bring out their natural sweetness.
- Adjust the herbs to suit your taste—parsley or thyme work well with mushrooms.
Simple Mushroom Soup with Herbs
A rich, earthy mushroom soup with fresh herbs, perfect for a cozy meal.
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 lb 450g fresh mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 tablespoon fresh thyme or 1 tsp dried
- 1 tablespoon fresh rosemary or 1 tsp dried
- Salt and pepper to taste
- ½ cup cream optional
Instructions
- In a large pot, melt butter over medium heat.
- Add onion and garlic, sauté until softened, about 3 minutes.
- Add mushrooms and cook until browned and tender, about 7 minutes.
- Pour in the broth, and add thyme, rosemary, salt, and pepper.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- If desired, add cream for a richer texture.
- Taste and adjust seasoning before serving.
Notes
- To make this soup vegan, skip the cream or use a plant-based alternative.
- You can blend part of the soup for a creamier consistency if desired.
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