Name: Creamy Mushroom Soup with Herbs and Sourdough Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tablespoons butter; 1 tablespoon good olive oil; 1½ cups onions, chopped; ½ cup shallots, finely chopped; 1 pound fresh cremini mushrooms, sliced; 2½ teaspoons fresh thyme, finely chopped; 2½ teaspoons fresh dill, finely chopped; 1½ teaspoons smoked paprika; ¼ cup dry white wine; 1½ tablespoons reduced sodium soy sauce; 3 cups vegetable broth; 3 tablespoons all-purpose flour; ¾ cup whole milk; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 1 tablespoon lemon juice; 2 tablespoons parsley, finely chopped; 2 tablespoons crème fraîche or sour cream; Additional crème fraîche or sour cream; Freshly cracked black pepper; Toasted sourdough bread or baguette

Jump to Recipe· 3.9 from 49 reviews

If you are craving a bowl of hearty comfort that feels both luxurious and cozy, this Creamy Mushroom Soup with Herbs and Sourdough Recipe is an absolute game changer. It combines the richness of cremini mushrooms sautéed to perfection with fresh herbs that brighten every spoonful, all melded into a velvety, creamy base. Paired with crisp toasted sourdough bread, it’s not just a soup but an experience that warms your soul and delights your taste buds with each bite. Whether you’re cooking for friends or a quiet night in, this recipe turns simple pantry ingredients into something unforgettable.

Ingredients You’ll Need

A close-up view inside a black cooking pot filled with two main layers: the bottom layer consists of small, soft, light brown chopped onions, and the top layer contains whole and halved mushrooms with a rich brown color and white undersides. The mushrooms and onions look cooked with a shiny, slightly wet texture. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Creamy Mushroom Soup with Herbs and Sourdough Recipe lies in the simplicity and thoughtful balance of ingredients. Each component plays a vital role, from adding depth and earthiness to vibrant herbal notes, creating a silky texture and that perfect toast crunch on the side.

3 tablespoons butter: Adds a rich, creamy base that helps sauté the veggies beautifully.
1 tablespoon good olive oil: Balances the butter, helping to cook onions and shallots to soft perfection.
1½ cups onions, chopped: Provides sweetness and depth to the soup’s flavor.
½ cup shallots, finely chopped: Introduces a subtle aromatic sharpness for complexity.
1 pound fresh cremini mushrooms, sliced: The star ingredient that brings earthiness and umami richness.
2½ teaspoons fresh thyme, finely chopped: Offers an herby freshness that lifts the hearty mushrooms.
2½ teaspoons fresh dill, finely chopped: Adds a bright, unique twist that pairs beautifully with the creamy texture.
1½ teaspoons smoked paprika: Imparts warmth and a hint of smoky depth without overwhelming the flavors.
¼ cup dry white wine: Gives acidity and complexity while helping to deglaze the pan.
1½ tablespoons reduced sodium soy sauce: Enhances the umami taste and seasoning layers.
3 cups vegetable broth: Creates the perfect base liquid, keeping the soup light yet flavorful.
3 tablespoons all-purpose flour: For thickening the soup to that irresistibly creamy consistency.
¾ cup whole milk: Balances the richness and smooths out texture.
1 teaspoon kosher salt: Essentials for seasoning every element perfectly.
½ teaspoon fresh ground black pepper: Adds a gentle kick and complexity.
1 tablespoon lemon juice: Brightens the soup, cutting through the creaminess with zest.
2 tablespoons parsley, finely chopped: Freshens the dish with a pop of vibrant green herb flavor.
2 tablespoons crème fraîche or sour cream: Gives a luxurious, tangy creaminess that finishes the soup beautifully.
Toasted sourdough bread or baguette: The perfect crunchy, tangy side to scoop and savor every drop.

How to Make Creamy Mushroom Soup with Herbs and Sourdough Recipe

Step 1: Sauté the Onions and Shallots

Begin by melting the butter in your Dutch oven over medium heat and add the olive oil right after. Toss in the chopped onions and shallots and sauté them gently for about 6 minutes. This step softens these aromatics and brings out their natural sweetness, setting a flavorful foundation for your soup.

Step 2: Cook the Mushrooms with Herbs and Spices

Next, add the sliced cremini mushrooms to the pot and cook for 3 minutes until they start to soften. Sprinkle in the fresh thyme, dill, and smoked paprika. Stir everything together and let it cook for another minute until the herbs release their scent and the spices become aromatic. This builds a complex base of earthiness and herbaceous brightness.

Step 3: Deglaze and Simmer

Pour in the dry white wine to deglaze the pan, loosening all the flavorful browned bits stuck to the bottom. Let the wine reduce by about half — this concentrates the flavor and removes the raw alcohol taste. Then add the soy sauce and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and allow it to simmer gently for 15 minutes so all those flavors meld together beautifully.

Step 4: Create the Creamy Base

In a separate small bowl, whisk together the milk and all-purpose flour until smooth without lumps. Slowly pour this mixture into your simmering soup while stirring continuously. This helps the soup thicken to the perfect creamy consistency. Keep cooking for another 15 minutes, stirring every few minutes to prevent sticking and ensure everything blends well.

Step 5: Final Seasoning Touches

Stir in the kosher salt, freshly ground black pepper, and lemon juice to balance the richness of the soup. Add the finely chopped parsley and swirl in the crème fraîche or sour cream. These final additions elevate the soup’s freshness, creaminess, and subtle tang, making every spoonful irresistible.

Step 6: Serve Warm with Toasted Sourdough

Ladle the steaming soup into bowls and serve it alongside toasted sourdough bread or baguette slices. The crunch and slight tang of the sourdough complement the smooth, herb-infused creaminess splendidly, rounding out the meal perfectly.

How to Serve Creamy Mushroom Soup with Herbs and Sourdough Recipe

A black cooking pot filled with creamy brown mushroom sauce that has small pieces of mushrooms and herbs visible inside. The sauce has a smooth and thick texture with a shiny surface, and steam is rising gently from it, showing it is hot. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley on top offers a wonderful pop of color and a fresh herbal note. A dollop of crème fraîche or sour cream adds an inviting richness and tang that makes the soup feel extra special. For an optional twist, a few cracks of black pepper or a light drizzle of truffle oil can turn this bowl into an elegant starter.

Side Dishes

Besides toasted sourdough, crusty baguette slices or garlic bread are fantastic choices for dipping. A crisp green salad with a bright vinaigrette balances the creamy texture, while roasted vegetables or a simple grain salad add a wholesome touch to round out the meal.

Creative Ways to Present

Serve the soup in rustic bread bowls for a charming, edible presentation that doubles the delight. Garnish with mixed fresh herbs to highlight the herbal notes, and serve alongside a small plate of marinated olives or a sharp cheese platter for a truly memorable gathering.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often become even more pronounced as they rest together, making leftovers just as delicious as the first serving.

Freezing

You can freeze this mushroom soup successfully, but make sure to leave out the crème fraîche or sour cream if you’re freezing it separately. Freeze in portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat to avoid scorching or breaking the creamy texture. Stir frequently and add a splash of milk or vegetable broth if it thickens too much. Once hot, swirl in any reserved crème fraîche or sour cream for that freshly made finish.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! While cremini mushrooms are recommended for their rich flavor, feel free to mix in button, shiitake, or even portobello mushrooms to add different textures and layers of earthiness.

Is there a dairy-free version of this Creamy Mushroom Soup with Herbs and Sourdough Recipe?

Yes! You can substitute the butter with vegan margarine, use plant-based milk such as oat or almond milk, and replace crème fraîche with a dairy-free sour cream alternative without compromising the soup’s creaminess.

What can I use instead of white wine?

If you prefer to skip the wine, simply use extra vegetable broth and add a splash of apple cider vinegar or a squeeze of lemon juice to maintain brightness and acidity in the soup.

Can I make this soup spicy?

Definitely! Add a pinch of cayenne pepper or a dash of hot smoked paprika with the spices to give the soup a subtle, warming heat that pairs beautifully with the mushrooms and herbs.

How thick should the soup be?

The soup should be creamy and a bit thick but still smooth enough to ladle easily. The flour and milk mixture helps achieve the ideal velvety texture without it becoming too heavy or gluey.

Final Thoughts

There is something truly comforting about a well-made, creamy mushroom soup, especially when it carries the fresh zest of herbs and the soul-soothing crunch of toasted sourdough. This Creamy Mushroom Soup with Herbs and Sourdough Recipe is one I return to time and again because it feels both special and simple, a perfect hug in a bowl. Give it a try—you’ll soon see why it’s a favorite for chilly evenings, casual dinners, or whenever you need a delicious pick-me-up!