Introduction Story
There is something timeless and comforting about a warm bowl of mushroom soup, especially one infused with garlic and fragrant herbs. I still remember the first time I made this recipe on a rainy evening—windows fogged, soft jazz playing, and the earthy aroma of mushrooms filling the entire kitchen. It felt like the kind of dish that slows down time. This soup became my go-to recipe whenever I wanted simplicity, warmth, and nourishment in one bowl. With each spoonful, the rich umami flavor blends perfectly with caramelized garlic and fresh herbs, creating a rustic soup that tastes like home.
Mushroom Soup with Garlic and Herbs
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 450 g mushrooms sliced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup cream or milk optional for creamier texture
- salt & pepper to taste
Garnish
- fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft.
- Add garlic and sauté until fragrant.
- Stir in mushrooms and cook until they release their juices and begin to brown.
- Pour in vegetable broth, thyme, and oregano. Bring to a boil, then simmer for 15 minutes.
- Blend part of the soup for creaminess or leave it chunky. Add cream if desired.
- Season with salt and pepper. Garnish with parsley and serve warm.
Notes
Nutrition
How to Make Mushroom Soup with Garlic and Herbs
Making this mushroom soup is incredibly simple yet deeply rewarding because the flavors develop beautifully with minimal effort. Begin by heating olive oil in a large pot and gently sautéing finely chopped onions until they soften. This step builds the base of the soup’s flavor. Once the onions turn translucent, add minced garlic. Let it cook just long enough to release its aroma without burning.
Next, add your sliced mushrooms. They will start releasing moisture, then slowly brown, creating a rich depth of flavor. Be patient—this browning step is what gives the soup its signature taste. Once the mushrooms soften and darken, pour in the vegetable broth along with dried thyme and oregano. These herbs pair wonderfully with the earthy mushrooms.
Bring the mixture to a boil, then reduce to a gentle simmer for about 15 minutes. This allows all the flavors to come together. At this point, you can choose your texture: blend a portion of the soup for creaminess while keeping some chunky mushrooms for texture, or blend the whole pot for a smooth finish.
If you prefer a luxurious, creamy soup, stir in a splash of cream or milk before serving. Season with salt and pepper. Finish with freshly chopped parsley for freshness. Serve warm with crusty bread, garlic toast, or a light salad—simple, wholesome, and absolutely comforting.
Conclusion
Mushroom soup with garlic and herbs is one of those dishes that feels both rustic and elegant. Whether you’re craving comfort food or preparing a cozy dinner for family, this soup delivers rich flavor with minimal ingredients. Its earthy mushrooms, aromatic garlic, and fragrant herbs blend together into a warm, nourishing bowl that tastes homemade every time. Enjoy it on a cold evening, pair it with your favorite bread, and savor each spoonful of pure comfort.