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–+ servings
Creamy garlic herb mushroom soup with sliced cremini mushrooms, fresh parsley and black pepper in a rustic bowl.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Dinner, lunch, Soup
Cuisine American, Comfort Food, North American
Servings 6 servings
Calories 1529 kcal

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
Keyword creamy garlic herb mushroom soup, creamy mushroom soup, cremini mushroom soup, easy mushroom soup recipe, garlic mushroom soup, homemade mushroom soup, recipe
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