Creamy Garlic Herb Mushroom Soup
This creamy garlic herb mushroom soup is one of my favourite soups to serve alongside a main course, especially with warm bread, roast chicken or a simple salad. It is also hearty enough to enjoy on its own for an easy lunch or light dinner. Made with plenty of browned mushrooms, garlic, herbs and a rich, creamy broth, every spoonful is comforting without feeling too heavy. I especially love the tender mushroom slices throughout—they give this homemade mushroom soup plenty of texture and deep, savoury flavour.
Short Description
This creamy garlic herb mushroom soup is made with plenty of browned mushrooms, onion, garlic, herbs and a smooth, savoury cream broth. The mushrooms stay tender and chunky, giving the soup a homemade texture that feels much more satisfying than a fully blended soup.
Why It’s Good
The real flavour comes from browning the mushrooms first. Let them sit in the pan for a minute or two before stirring so they develop a little colour instead of steaming. That small step makes a big difference.
This homemade creamy mushroom soup is rich without being overly heavy, with fresh parsley and thyme balancing the creaminess. It also reheats well, and the flavour is often even better the next day.
When to Serve It
Serve this easy mushroom soup as a warm starter before roast chicken, pork tenderloin, steak or a holiday dinner. It also works beautifully on its own for lunch or a light supper with crusty bread, garlic toast or a simple green salad.
It is especially comforting on a cool fall or winter day. Simple, warm and very satisfying.
These are the main ingredients for creamy garlic herb mushroom soup, including fresh cremini mushrooms, onion, garlic, broth, butter, cream, milk, flour and fragrant herbs. Together, they create a rich, savoury homemade mushroom soup with tender mushroom pieces and a smooth, comforting broth.
Browning the mushrooms first gives this creamy garlic herb mushroom soup its deep, savoury flavour. Cook the sliced mushrooms in butter and olive oil until they release their moisture and begin to turn golden around the edges. Give them enough room in the pan and avoid stirring constantly—a little contact with the hot surface helps create better colour and a richer homemade mushroom soup.
Tips and Tricks
- Brown the mushrooms in batches. An overcrowded pan traps steam, so the mushrooms soften without developing much colour. Let them sit against the hot pan for a minute before stirring. Those golden edges add real depth to this creamy garlic herb mushroom soup.
- Do not rush the moisture out. Mushrooms release quite a bit of liquid at first. Keep cooking until most of it evaporates and the pan starts to look drier.
- Cut the mushrooms fairly thick. Thin slices can disappear into the soup. Thicker pieces stay tender and give every bowl a hearty, homemade texture.
- Cook the flour for a full minute or two. Stir it well into the mushrooms before adding the broth. This removes the raw flour taste and helps create a smooth, creamy mushroom soup.
- Add the broth gradually. Pour it in slowly while stirring so the flour blends evenly and does not form lumps.
- Keep the heat low after adding the cream. A gentle simmer is enough. Boiling can make the dairy separate and change the smooth texture.
- Taste before adding extra salt. Broth and soy sauce can already be salty, so wait until the soup is nearly finished.
- Save a few browned mushrooms for the end. Stirring some back in just before serving gives the soup more texture and makes it look especially inviting.
- Let the soup rest for five minutes. It thickens slightly as it sits, and the garlic, thyme and mushroom flavours come together even more.
Variations
- Use a mixture of mushrooms. Cremini mushrooms give this creamy garlic herb mushroom soup a rich, familiar flavour, but you can add shiitake, oyster or portobello mushrooms for a deeper, more earthy taste.
- Make it vegetarian. Use a good-quality vegetable broth instead of chicken broth. Taste before serving, since some vegetable broths are milder and may need a little extra salt or soy sauce.
- Make it lighter. Replace the heavy cream with half-and-half or use extra whole milk. The soup will be a little thinner, but it will still taste creamy and comforting.
- Make it extra rich. Add a spoonful of cream cheese or a small handful of grated Parmesan near the end. Keep the heat low and stir until smooth.
- Add more herbs. Fresh thyme works beautifully, but a little rosemary, sage or finely chopped chives can also bring out the savoury mushroom flavour. Go easy with rosemary. It can take over quickly.
- Add chicken. Stir in cooked shredded chicken for a heartier creamy mushroom soup that works well as a simple dinner on its own.
- Add wild rice. Cooked wild rice gives the soup a rustic texture and makes it more filling. It is especially good for a cool-weather lunch.
- Make it gluten-free. Replace the flour with a cornstarch slurry. Mix 1½ tablespoons cornstarch with 2 tablespoons cold water, then stir it into the simmering broth before adding the cream.
- Blend part of the soup. For a thicker texture, blend one or two cups of soup and stir it back into the pot. Leave plenty of mushroom slices whole so it still has that homemade look.
- Add a little wine. Deglaze the pan with dry white wine after browning the mushrooms. Let it simmer for a minute or two before adding the broth so the flavour softens.
Storage
- Refrigerate leftovers promptly. Let the creamy garlic herb mushroom soup cool slightly, then transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
- Reheat it gently. Warm the soup in a saucepan over low to medium-low heat, stirring often. Cream-based soups can separate if they boil, so keep the heat steady and gentle.
- Add a splash of liquid when reheating. The soup will thicken as it sits. Stir in a little milk, cream or broth until it reaches the texture you like.
- Freeze with caution. You can freeze this homemade mushroom soup, but the cream may look slightly grainy after thawing. For the best texture, freeze the soup before adding the cream, then stir the cream in while reheating.
- Use freezer-safe containers. Leave a little space at the top because the soup will expand as it freezes. Freeze for up to 2 months.
- Thaw overnight in the refrigerator. Reheat slowly and stir well. The mushrooms may be a little softer, but the flavour will still be rich and savoury.
Creamy Garlic Herb Mushroom Soup
This rich mushroom soup is packed with tender sliced mushrooms in a creamy garlic and herb broth. It stays chunky rather than being blended, giving it the rustic, homemade appearance shown in the photo. Serve it with warm crusty bread for dipping.
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 900 g cremini or white mushrooms, cleaned and thickly sliced
- 1 yellow onion medium sized, finely chopped
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper freshly ground
- ¼ cup all-purpose flour
- ½ cup dry white wine optional
- 4 cups chicken or vegetable broth
- 1 teaspoon soy sauce
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon fresh thyme leaves optional
- Extra black pepper and parsley for serving
Instructions
Brown the mushrooms.
- Heat the butter and olive oil in a large soup pot over medium-high heat. Add the mushrooms in two batches so they have room to brown. Cook each batch for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Transfer about one-third of the mushrooms to a plate for adding back later.
Cook the onion and garlic.
- Reduce the heat to medium. Add the onion to the mushrooms remaining in the pot and cook for 4 to 5 minutes, until softened. Stir in the garlic, dried thyme, rosemary, salt and pepper. Cook for another minute.
Thicken the soup.
- Sprinkle the flour evenly over the mushrooms. Stir continuously for about 2 minutes so the flour cooks and coats everything. The mixture will look fairly thick at this stage.
Add the broth.
- Pour in the white wine, when using, and scrape up any browned bits from the bottom of the pot. Slowly add the broth while stirring. Add the soy sauce and bring the soup to a gentle simmer.
Simmer until creamy.
- Cook uncovered for 12 to 15 minutes, stirring occasionally, until the broth has slightly thickened. Reduce the heat to low and stir in the cream, milk and reserved mushrooms.
Finish and serve.
- Warm gently for another 4 to 5 minutes without letting the soup boil. Stir in the parsley and fresh thyme. Taste and adjust the salt and pepper before serving.
For the best creamy garlic herb mushroom soup, let the sliced mushrooms brown properly before adding the broth. Avoid overcrowding the pan and give them time to develop golden edges—this simple step creates a much deeper, savoury mushroom flavour.
Notes
- Brown the mushrooms well before adding the broth. This gives the creamy garlic herb mushroom soup a deeper, more savoury flavour.
- Cook the mushrooms in batches when needed. If the pan is too crowded, they will steam instead of turning golden.
- Slice the mushrooms fairly thick so they stay visible and tender in the finished homemade mushroom soup.
- The white wine is optional, but it adds a little extra depth. Let it simmer for 1 to 2 minutes before adding the broth.
- Add the broth slowly while stirring to help the flour blend smoothly and prevent lumps.
- Keep the heat low after adding the cream and milk. Do not let the soup boil, as high heat can cause the dairy to separate.
- Chicken broth gives the soup a richer flavour, while vegetable broth keeps this creamy mushroom soup vegetarian.
- Soy sauce adds savoury flavour without making the soup taste like soy sauce. A small amount is enough.
- The soup will thicken slightly as it cools. Add a splash of broth, milk or cream when reheating if needed.
- For a smoother texture, blend a small portion of the soup and stir it back into the pot. Leave most of the mushrooms whole for a rustic finish.
- Fresh parsley and thyme brighten the creamy broth, but dried herbs can be used when fresh herbs are not available.
- Taste the soup before adding more salt, especially when using packaged broth and soy sauce.
Nutrition
Serving: 1servingCalories: 1529kcalCarbohydrates: 16gProtein: 7gFat: 160gSaturated Fat: 54gPolyunsaturated Fat: 30gMonounsaturated Fat: 68gTrans Fat: 0.2gCholesterol: 178mgSodium: 325mgPotassium: 812mgFiber: 2gSugar: 6gVitamin A: 927IUVitamin C: 5mgCalcium: 98mgIron: 1mg
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Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve It With Homemade Rosemary Focaccia
Pair this creamy garlic herb mushroom soup with warm no-knead rosemary sea salt focaccia from Ellen Cooks. The golden crust and soft, fluffy centre are just right for soaking up every bit of the rich mushroom broth.
