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What Herbs Go Well with Mushroom Soup? (10 Herbs)

Mushroom soup is the best, but do you know what herbs go well with it?

If not, then look no further!

What Herbs Go Well with Mushroom Soup

After days of research and testing, I have come up with a list of herbs that go well with mushroom soup including parsley, basil, and thyme— just to name a few!

What Herbs Go Well with Mushroom Soup?

Mushroom Soup

Mushrooms are often served in soups, stews, and other flavorful dishes.

If you want to add some extra flavor to your mushroom soup, try adding a few fresh herbs. Parsley, thyme, rosemary, basil, and oregano are all good choices. If you want to serve a more classic version of mushroom soup, try using dried mushrooms instead of fresh ones.

Looking for more options?

Look down below!

1. Sage


If you love mushroom soup, but feel like something’s missing, look no further than sage.

Sage is a woody herb that pairs perfectly with mushrooms.

It brings out the earthy flavor in mushrooms and makes them richer—perfect for a warm bowl of soup on a cold day.

To use them together, add a few sprigs of sage to your favorite mushroom soup recipe when you simmer the mushrooms before blending.

You can also cook the mushrooms in butter with some chopped-up sage leaves to bring out more flavor, then purée the mixture and add it to your favorite broth.

2. Dill


Mushroom soup is a long-time comfort food. It’s warm, it’s savory, and it’s got that earthy taste that just makes you feel like you’re home.

With dill, you can make your mushroom soup even better.

Dill is a seasoning herb, but it has its own unique flavor—one that pairs especially well with the earthy taste of mushrooms.

It’s got a bit of anise to it, which means that it’ll add a little sweetness and complexity to the savoriness of your dish.

The easiest way to use dill with mushroom soup is to add it at the end of cooking time.

You can stir in about half a teaspoon of dried dill or one teaspoon of fresh dill per serving of soup.

If you want to get more creative, though, try adding all sorts of herbs as garnishes to your soup!

3. Marjoram


Mushrooms are a great source of umami and they go well in soups, so why not give your soup some extra depth with a handful of marjoram?

Marjoram is a winter herb that adds a nice, complex flavor to any dish.

When it comes to mushroom soup, marjoram’s earthy tones balance out the mushrooms’ umami and make it extra-comforting.

To use them together:

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Make your mushroom soup as usual, and add the marjoram at the end when you’re seasoning.

This will give your soup more complexity without losing any of its signature flavor!

4. Chives


Mushrooms and chives…

These two ingredients love each other.

Mushrooms are earthy, rich, and savory, while chives are bright, sharp, and assertive—and they complement each other so well.

They both have a lot of attitude on their own, which makes them perfect for a soup that needs to be bold.

Here’s how to make mushroom soup with chives:

  1. First, in a saucepan on medium heat, sauté your chopped mushrooms in butter until they release their juices.
  2. Next, add chicken broth to the mushrooms and simmer for about 10 minutes.
  3. Add salt and pepper to taste.
  4. Meanwhile, bring cream to room temperature or microwave it for a few seconds so it’s warm enough to blend into the soup (this will prevent the cream from curdling).
  5. After that, blend mushrooms and broth until you get the desired consistency (you may need to do this in batches if you don’t have enough room in one blender).
  6. Return blended mixture to saucepan over low heat.
  7. Stir in cream slowly.
  8. Simmer on low heat for 5 minutes—don’t let it boil!
  9. Serve immediately; garnish with sliced chives (to taste).

5. Tarragon


Whether you’re looking for a simple side dish or a hearty main course, tarragon and mushrooms can team up to provide you with a flavorful meal.

Both of these ingredients are rich in umami—a savory flavor that pairs well with other seasonings like garlic, onion, and parsley—so they’re already a natural match for each other.

But when you cook them together, something special happens: the aromas from the tarragon combine with the earthy flavors from the mushrooms to create an explosion of taste in your mouth.

It’s best described as “a cheesy mushroom flavor with hints of licorice.

Tarragon and mushrooms also complement each other nutritionally.

Tarragon leaves contain vitamins A and C, so they’ll give you a healthy boost of essential nutrients.

Mushrooms contain fiber—they can help you feel full longer and give your digestive system a little extra love.

If you’re looking for the perfect recipe to make the most of this delicious duo, look no further than this easy Mushroom Tarragon Soup recipe.

6. Bay Leaves

Bay Leaves

Mushroom soup and bay leaves are a match made in heaven!

Here’s why:

  • Mushroom soup is known for its savory flavor.
  • Bay leaves can create an earthy quality to dishes.
  • Both ingredients have a strong flavor, but use them together and they complement each other perfectly.
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To get the most out of these two ingredients, try making this simple mushroom soup recipe:

  1. Chop up some mushrooms and sauté them in butter until lightly browned.
  2. Add about four cups of water or vegetable stock to the pot, along with a few bay leaves.
  3. Bring the liquid to a boil and then let it simmer for about fifteen minutes. If you want your soup to be thicker, mix some cornstarch into a little water, add it to the pot, and stir it in well before serving.

7. Chervil


Chervil (when paired with mushrooms) adds a touch of sweetness, and gives the soup an earthier, more savory flavor.

It’s also a great way to balance out the saltiness of the soup if you’re trying to watch your sodium intake.

To use them together, start by adding some fresh-cut chervil leaves to your mushroom soup as it simmers on the stovetop.

If you want to add additional savory flavor, try stirring in some dried chervil flakes as well.

8. Mint


The way these two work together is nothing short of magic.

The mushroom flavor gets more defined, and the mint adds a bit of a cooling taste that I think complements the texture of the soup really well.

But be sure to use just a pinch of mint—add too much, and you’ll end up with an overpowering aftertaste.

Mushroom soup is so versatile—you can eat it for lunch or dinner, eat it hot or cold, drink it from a mug or from a bowl with a spoon.

Mint is more flexible than you might think, too.

You can crush some leaves in your hand and add them to your soup right before you eat it, let the leaves steep in your soup while it cools down (don’t leave them in for too long or they’ll lose their flavor), or even add some mint extract to make the flavor stronger!

9. Cilantro


If you’re looking to make a soup that will blow your guests’ minds, we’ve got the perfect recipe for you: Cilantro Portabello Soup!

It’s no secret that cilantro and mushrooms go well together.

Most people know they make a great combination, but not everyone knows why.

It’s because the compounds in cilantro react with the enzymes in mushrooms to release an umami flavor bomb, creating a taste like none other.

It’s truly magical.

The best way to use these two ingredients together is to chop up some cilantro and throw it into your pot of mushroom soup at the end of cooking time for about five minutes.

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Let it simmer until the flavors meld together perfectly—it’s a cozy, delicious way to warm up on a chilly winter evening!

10. Lavender


We’ve been having a lot of fun experimenting with food and herb pairings, and we think we may have found a winner: mushroom soup and lavender.

For one thing, they’re both super easy to use.

Just add lavender to your mushroom soup, and you’re good to go.

This is a great combo for busy people who want to reap the benefits of pairing food with herbs but don’t have the time to invest in making it happen.

The combination brings out the best in each herb or food’s properties.

You know how lavender helps calm your nerves?

That goes so well with the earthy mushrooms in this soup!

It’s like adding a little something extra that makes the flavors pop.

What Herbs Go Well with Mushroom Soup

10 Herbs That Go Well with Mushroom Soup

If you're looking for ways to kick up the flavor of your mushroom soup (or any soup!), herbs are a great way to do it.
Sure, you could add salt and pepper, but why not go for something a little more adventurous?
That's where herbs come in. Herbs offer an easy way to deepen the flavor of your soup without adding any extra fat or calories.
They can also help enhance the natural flavors of your ingredients—like that earthy flavor in mushrooms.
And if you have some herbs growing in your garden (or popping up on the side of the road), you can use them for free!
Now, when it comes to cooking with herbs, there are endless possibilities. But here are our favorite herbs that go well with mushroom soup.
Parsley is a classic herb choice for mushroom soup—and really any other kind of soup. It's subtle enough that it won't overpower all those other flavors. And it looks pretty too!
Tarragon has a unique anise-like flavor, which pairs nicely with earthy mushrooms and chicken broth (if you're using that as the base).
Rosemary is another herb that can stand up to hearty flavors like chicken and mushrooms.
Prep Time 2 mins
Cook Time 2 mins
Total Time 4 mins
Course Soup
Cuisine American
Servings 4 people
Calories 50 kcal


  • Sage
  • Dill
  • Marjoram
  • Chives
  • Tarragon
  • Bay Leaves
  • Chervil
  • Mint
  • Cilantro
  • Lavender


  • Pick any of these 10 herbs to put in your mushroom soup.
  • Prepare the rest of the ingredients.
  • Enjoy your soup in less than 20 minutes!
Keyword What Herbs Go Well with Mushroom Soup