Creamy Mushroom and Herb Soup

Creamy Mushroom Soup // Feast + West

It’s soup time again. The weather in Charlotte is creeping into the teens this week, which I know is not even comparable to what my friends in other parts of the country are going through right now. I can’t complain at all.

But I can make soup. My mom taught me how to make this wonderful, hearty vegetarian soup, and it’s one you’ll want to eat all winter long. You can even make it vegan if you omit the cream or substitute an unsweetened, non-dairy milk. Creamy Mushroom + Herb Soup is the kind of soup your New Year’s resolutions wish you were eating. This recipe makes enough for two, but you can easily multiply the portions to serve more. It’s also an incredibly quick soup, ready in less than half an hour.

Creamy Mushroom Soup // Feast + West

You’ll start by cooking a mixture of mushrooms, vegetables and dried herbs. Fresh is better, but maybe hard to find in your garden right now. You’ll create a roux, which is a mixture of flour and butter to create a sauce base for your soup. You’ll stir in vegetable broth (Beef broth is also fine, but then it won’t be vegetarian) and allow it to simmer for a while before serving.

The result is a flavorful, earthy soup you can make in a cinch. You might as well double that recipe after all — you’re going to wish you had leftovers! Wishing you warmth and Creamy Mushroom + Herb Soup this winter. // susannah

Click below to see the Creamy Mushroom + Herb Soup recipe! 

Creamy Mushroom Soup // Feast + West
Creamy Mushroom Soup // Feast + West

Creamy Mushroom and Herb Soup

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
A hearty vegetarian soup for winter days
4.50 from 6 votes
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  • 4 tablespoons butter
  • 1 pound mushrooms thinly sliced
  • 2 spring onions chopped
  • 1 clove of garlic minced
  • ½ teaspoon dried tarragon
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable or beef broth
  • 4 teaspoons heavy cream
  • sea salt to taste
  • freshly ground pepper to taste
  • 2 sprigs fresh parsley chopped, for garnish


  • Melt butter over medium-high heat in a medium-large saucepan. Stir in mushrooms, spring onions, garlic and tarragon. Cook until fragrant and mushrooms are softened.
  • Stir in flour — to create a roux — until mixture has thickened. Stirring constantly, slowly mix in the broth.
  • Bring soup to a low boil, then lower to medium heat and simmer for 10 minutes. Add salt and pepper, to taste.
  • Berfore serving, stir in 2 teaspoons heavy cream per bowl. Top with chopped fresh parsley for garnish.

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nutrition information

Yield: 2 servings

amount per serving:

Serving: 2oz Calories: 435kcal Carbohydrates: 39g Protein: 12g Fat: 29g Saturated Fat: 17g Polyunsaturated Fat: 9g Trans Fat: 1g Cholesterol: 72mg Sodium: 1000mg Fiber: 13g Sugar: 12g
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!
Creamy Mushroom Soup // Feast + West

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    • Susannah says

      Isn’t it though? I probably wouldn’t have touched it 10 years ago, but look at me now! Thanks so much for stopping by, Linda!

    • Susannah says

      For sure! It is probably one of my new favorite recipes, Lee. Thanks so much for stopping by! I love hearing from you.

    • Susannah says

      Right?! I think I need to make another batch of this for dinner tonight. There is still frost on the ground in my yard from last night!

  1. Eliza says

    I love mushrooms, and that sounds absolutely delicious!

    This is probably strange, but I’ve never actually used a roux as a base for a soup, only ever cream or stock – I never thought to do it this way before!

    We’re heading into Autumn and mushroom season at the moment – so I can’t wait to give this recipe – and that roux – a try!

    Thanks for contributing to The Sunday Brunch Magazine.

    All the best,

    Eliza & Bel

  2. Sinna Stevenson says

    I know this is an old post, but you’re still feeding new people with this one!! It makes five servings for me (I use it as a side), but that means delicious mushroom soup for lunch all week!! It’s so rich and super filling. Absolutely delicious. I needed a recipe to stop me buying the Wal-Mart stuff, and this did it for certain. I don’t think it’ll ever be good enough for me again….. So I’m glad this takes so little time (after the mushrooms are cut up).

    • Susannah says

      Hi Sinna, thank you for sharing this! You’re right that this recipe has been around a while but I am so happy to hear it is bringing you some joy. I haven’t made this in forever but now I am in the mood for some mushroom soup. Stay cozy!

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