This Creamy mushroom soup with fresh herbs is for all you mushroom lovers out there. This rich and hearty mushroom soup is the perfect comfort meal for a cold fall or winter day. Best of all, this is made in one pot and 30 min.
What makes Romanian mushroom soup recipe special is its rustic vibe. It typically uses forest mushrooms, like chanterelles or porcini, giving it that deep, earthy flavor. If you're lucky enough to get fresh wild mushrooms, you’ll notice the soup takes on a whole new level of flavor.
It’s also usually thickened with egg yolks and sour cream, which gives it a creamy, velvety texture. The sour cream adds a tangy richness that complements the mushrooms. Sometimes, it’s made a little tangier by adding a splash of vinegar or juice from pickled hot peppers, balancing out the richness.
In terms of seasonings, you’ll often find dill, garlic, and a bit of bay leaf to elevate the flavors. The use of fresh herbs really brings a light, bright note to the dish. And don’t forget, it’s typically served with a dollop of sour cream on top and maybe a slice of crusty bread on the side for dipping.
It’s a soup that brings out the best of both comfort food and a connection to the land, like something you'd find at a family gathering in the heart of the Romanian countryside.
If you’re looking for more mushroom recipes, definitely check out my Creamy chicken and mushrooms pappardelle, Easy garlic mushroom pasta recipe or Mushroom Salad with Garlic and Mayo -Romanian recipe
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Why You'll Love This Recipe
- Easy to Make, One-Pot Soup: This soup is a breeze to make! Everything can be cooked in one pot, making it quick to prepare and easy to clean up. Perfect for busy days when you want something hearty without the hassle.
- Versatile & Cozy: It's perfect for any season—whether it's a warming comfort food during cold weather or a light, satisfying option in warmer months.
- Rich, Savory Flavor: The combination of earthy mushrooms and the smooth, velvety texture of the creamy base create a deep, savory flavor that is both comforting and satisfying.
- Aromatic Fresh Herbs: Fresh herbs like thyme, rosemary, or parsley bring a burst of freshness and complexity, elevating the soup from a simple dish to a gourmet experience.
Recipe Ingredients
You'll need the following ingredients to make this Romanian creamy mushroom soup:
- Olive oil: Adds a smooth, rich base for sautéing the vegetables and mushrooms.
- Carrots: Provide natural sweetness and balance the earthy mushrooms.
- Onion: Adds a savory, aromatic foundation that complements the other ingredients.
- Stalk celery: Offers a subtle herbal, slightly peppery undertone to the soup.
- Chanterelle mushrooms: Contribute a delicate, umami flavor with a tender texture.
- Champignons mushrooms: Provide an earthy, hearty flavor and a meaty texture.
- Medium potatoes: Help thicken the soup while adding a creamy texture and mild flavor that complements the mushrooms.
- Fresh thyme: Adds a fragrant, earthy herbal note that deepens the savory profile of the soup.
- Bay leaves: Brings a subtle, aromatic depth, enhancing the overall flavor without overpowering the other ingredients.
- Heavy cream: Delivers a rich, velvety texture and a luxurious creaminess to the soup, balancing the earthy mushrooms.
- Liquid cream: Adds an extra layer of smoothness, lightening the heavy cream and ensuring a silky consistency.
- Egg yolks: Provide richness and a velvety smooth texture, thickening the soup and contributing to its creamy body.
- Vinegar or juice from pickled hot peppers: Offers a tangy contrast that balances the soup’s richness and adds a touch of acidity.
- Garlic cloves: Infuse the soup with a fragrant, slightly spicy depth that complements the earthy mushrooms and creamy elements.
- Parsley: Brightens the soup with fresh, herby notes and a pop of color, enhancing its overall flavor profile.
- Dill: Adds a fresh, tangy herbaceous flavor that cuts through the richness of the soup.
See recipe card below for a full list of ingredients and measurements.
Substitutions or Additions
- Mushrooms - Chanterelle and Champignon mushrooms can be substituted with other mushrooms like portobello, oyster mushrooms or cremini mushrooms, if you can't find those varieties.
- Water - you can use chicken broth or vegetable broth instead of water.
- Heavy Cream - For a vegan version, you can substitute heavy cream with cashew cream or plant-based milk (like almond or oat milk) if you're looking for a dairy-free option.
- Egg Yolks - If you want to avoid using egg yolks, you can replace them with cornstarch or arrowroot powder mixed with a little cold water to thicken the soup. This will give the soup a smooth consistency. For a vegan option, you can skip the egg yolks and use cashew cream or silken tofu blended with some of the broth to achieve creaminess.
- Vinegar or pickled hot pepper juice - If you don't have pickled hot pepper juice for tang, you can substitute it with a splash of lemon juice, white wine vinegar, or apple cider vinegar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Creamy Mushroom Soup
Prepare the Base: In a large soup pot, heat 2 tablespoons of oil over medium heat. Add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
Cook the Mushrooms: Add the thinly sliced Chanterelle and Champignons mushrooms to the pot. I immediately sprinkle it with salt and pepper to help draw out the water and season the slices. Cook for another 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften slightly.
Add the Potatoes and Thyme: Add the small-diced potatoes to the pot, followed by 1 teaspoon of fresh thyme. Stir everything together, allowing the flavors to combine for a minute.
Add the Water: Pour in 8 cups of hot water, ensuring the vegetables and mushrooms are covered. Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, or until the potatoes are tender.
Make the Cream Dressing (Liaison): While the soup simmers, prepare the cream dressing. In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of liquid cream, and 3 egg yolks. Add 4 tablespoons of vinegar or juice from pickled hot peppers (this will add a nice tangy kick) and 8 finely grated garlic cloves. Whisk until fully combined and set aside.
Finish the Soup: Once the potatoes are tender, remove the soup from the heat. Carefully temper the eggs by slowly adding a ladle of the hot soup to the cream and egg mixture, whisking constantly. This helps prevent the eggs from curdling. Gradually pour the tempered mixture back into the pot, stirring constantly to combine. The soup is hot enough to cook the egg yolks, so there's no need to return it to the stove.
Season: Taste and adjust the seasoning with salt and pepper to your liking. Stir in the freshly chopped parsley and dill, and cover the pot 1-2 minutes to let the herbs infuse their flavors into the soup.
Serve: Ladle the soup into bowls, garnish with a bit more fresh parsley or dill if desired, and enjoy your soup.
Expert tip
- Use Fresh, Quality Mushrooms: For the best flavor, choose fresh, earthy mushrooms like chanterelles, champignon or cremini. Avoid using pre-sliced mushrooms if possible, as whole mushrooms have more flavor.
- Temper the Eggs for Creaminess: If using egg yolks to thicken the soup, temper them by gradually adding hot broth to the egg, cream and vinegar mixture before incorporating it into the soup. This prevents the eggs from curdling and ensures a smooth texture.
- Balance the Acidity: A touch of lemon juice or vinegar can help brighten the soup and balance the earthy flavors of the mushrooms, so don’t skip this step!
- Finish with Fresh Herbs: Add fresh dill and parsley at the end of cooking for a burst of flavor.
Serving Suggestions
- Crusty Bread: Offer slices of crusty, rustic bread on the side to dip into the soup. A fresh baguette or rye bread works perfectly for soaking up the rich, creamy broth.
- Serve in Rustic Bowls: For an authentic touch, serve the soup in rustic, earthenware bowls to capture the cozy, traditional Romanian vibe.
- Top with Fresh Herbs: Garnish each bowl with freshly chopped parsley, dill, or a little extra thyme for a fresh burst of flavor and color.
- Add a Dollop of Sour Cream: For extra richness and tang, serve the soup with a spoonful of sour cream on top. It enhances the creaminess and adds a nice contrast to the earthy mushrooms.
- Wine Pairing: For a wine pairing, a light white wines like Sauvignon Blanc or Pinot Grigio works well.
Storage instructions
Room Temperature
Allow the soup to cool to room temperature before storing. Good for 1 day at room temperature.
Refrigerator
Transfer the cooled soup to an airtight container. Store the soup in the refrigerator for up to 3-4 days. The flavors may actually deepen and improve after a day or two of resting in the fridge.
Freezing Instructions
The soup can be frozen in airtight containers for up to 3 months. Be aware that freezing the soup after adding the egg and cream mixture may slightly alter the texture, making it less smooth upon reheating. However, the soup will still taste delicious!
Common Questions
To thicken mushroom soup, you can blend a portion of the soup until smooth and then return it to the pot. Alternatively, adding a roux (a mixture of flour and butter) or incorporating cream can also achieve a thicker consistency.
Yes, you can make a creamy mushroom soup without using cream by blending the soup to achieve a smooth texture. Alternatively, using milk or a non-dairy substitute can provide creaminess without the added fat.
I prefer fresh mushrooms but yes, dried mushrooms can be used to enhance the flavor of your soup. Rehydrate them in warm water before adding them to the soup. The soaking liquid can also be used as a flavorful broth base.
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Recipe
Creamy mushroom soup with fresh herbs
Ingredients
Ingredients for Mushroom Soup:
- 2 tablespoons olive oil
- 1 carrot medium size peeled and small diced
- 1 onion diced
- 1 stalk celery diced
- 1 lb Chanterelle mushrooms fresh or frozen thinly sliced
- 1 lb Champignons mushrooms thinly sliced
- 2 medium potatoes small diced
- 1 teaspoon fresh thyme
- 2 bay leaves
- 8 cups of water
- Salt and black pepper to taste
Ingredients for the cream dressing (liaison)
- 1 cup heavy cream
- 1 cup liquid cream
- 3 egg yolks
- 4 tablespoons vinegar or juice from pickled hot peppers
- 8 garlic cloves finely grated
Ingredients to finish the soup:
- 1 cup parsley fresh finely chopped
- 1 cup dill fresh finely chopped
Instructions
Prepare the Base:
- In a large soup pot, heat 2 tablespoons of oil over medium heat.
- Add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.
Cook the Mushrooms:
- Add the thinly sliced Chanterelle and Champignons mushrooms to the pot. I immediately sprinkle it with salt and pepper to help draw out the water and season the slices. Cook for another 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften slightly.
Add the Potatoes and Thyme:
- Add the small-diced potatoes to the pot, followed by 1 teaspoon of fresh thyme. Stir everything together, allowing the flavors to combine for a minute.
Add the Water:
- Pour in 8 cups of hot water, ensuring the vegetables and mushrooms are covered. Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, or until the potatoes are tender.
Make the Cream Dressing (Liaison):
- While the soup simmers, prepare the cream dressing. In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of liquid cream, and 3 egg yolks.
- Add 4 tablespoons of vinegar or juice from pickled hot peppers (this will add a nice tangy kick) and 8 finely grated garlic cloves. Whisk until fully combined and set aside.
Finish the soup:
- Once the potatoes are tender, remove the soup from the heat.
- Carefully temper the eggs by slowly adding a ladle of the hot soup to the cream and egg mixture, whisking constantly. This helps prevent the eggs from curdling.
- Gradually pour the tempered mixture back into the pot, stirring constantly to combine. The soup is hot enough to cook the egg yolks, so there's no need to return it to the stove.
Season the soup:
- Taste and adjust the seasoning with salt and pepper to your liking.
- Stir in the freshly chopped parsley and dill, and cover the pot 1-2 minutes to let the herbs infuse their flavors into the soup.
Serve:
- Ladle the soup into bowls, garnish with a bit more fresh parsley or dill if desired, and enjoy your soup!
Alexa's Cuisine
Thank you. I hope you tried it.