This rich and savory mushroom soup combines earthy mushrooms with a velvety broth, creating a comforting, flavorful dish. The mix of fresh herbs, garlic, and a splash of cream adds depth and smoothness, while the umami-rich mushrooms provide a hearty base. Perfect for chilly days, this soup is both indulgent and nourishing. The secret to its deep flavor is slow simmering, allowing the mushrooms to release their natural juices. A dash of white wine or sherry enhances the complexity, making each spoonful a comforting delight. Serve it with a side of crusty bread for an even more satisfying meal.

Recipe Tips and Tricks:

Use a mix of different mushrooms for a more complex flavor profile.
Add a splash of white wine or sherry for extra depth.
Blend a portion of the soup for a creamy texture while keeping some mushrooms whole for added bite.
For a lighter version, substitute heavy cream with coconut milk or oat cream.

Rich & Savory Mushroom Soup

Kathie Clane

A rich and savory mushroom soup with earthy mushrooms, herbs, garlic, and cream, perfect for a cozy, comforting meal.

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Prep Time 15

Cook Time 40

Total Time 55

Course Mushroom soup recipes

Cuisine French

Servings 4 servings

Calories 456 kcal

Ingredients

2 tablespoons olive oil
1 onion diced
4 cloves garlic minced
1 lb mixed mushrooms cremini, shiitake, button, etc., sliced
1 teaspoon thyme fresh or dried
1 teaspoon rosemary fresh or dried
4 cups vegetable or chicken broth
1 cup heavy cream or substitute
½ cup white wine optional
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened, about 5 minutes.
Add the sliced mushrooms, thyme, and rosemary. Cook for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
If using, pour in the white wine and let it simmer for 3-4 minutes until reduced.
Add the broth and bring to a simmer. Let it cook for 15 minutes to blend the flavors.
Stir in the cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
For a creamier texture, blend half of the soup using an immersion blender or regular blender (optional).
Serve hot, garnished with fresh parsley.

Notes

For a vegan version, use coconut milk or almond milk in place of cream.
To make it extra savory, add a small spoonful of miso paste for umami flavor.

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