What Herbs Go with Mushroom Soup? 13 Best Herbs

If you aren’t quite sure what herbs go with mushroom soup, then this list is for you!

I’ve rounded up 13 of the best herbs to add to mushroom soup.

Whether you are looking for an herb that will add a little flavor or one that will add a little color, there is sure to be something on this list that you’ll love.

So go ahead and give one (or all!) of these herbs a try the next time you make mushroom soup!

What Herbs Go with Mushroom Soup? 13 Best Herbs

Mushroom soup can be so much more than just mushrooms and broth.

The right herbs can take this simple soup to the next level, adding depth of flavor and making it truly special.

But with so many different herbs to choose from, it can be tough to know which ones will work best in your soup.

Here are 13 of the best herbs to add to mushroom soup:

1. Parsley

Parsley has a clean and peppery flavor that can really brighten up a dish.

It is most commonly used as a garnish but can also be used in soups, stews, sauces, and salads.

If you’re feeling adventurous, try adding some parsley to your next mushroom soup.

The parsley will add a nice flavor to the soup and can really elevate the dish.

Here are some tips for using parsley:

• If you’re using parsley as a garnish, try chopping it up finely so that it’s more aesthetically pleasing.
• If you’re using parsley in a soup or stew, you can add it in at the beginning of cooking so that it has time to infuse its flavor into the dish.
• You can also use parsley as a finishing touch by sprinkling it on top of a dish just before serving.

2. Rosemary

Rosemary is a lemony-pine-like (and a little peppery) herb that can really enhance the flavors in a mushroom soup.

If you are looking for ways to add more depth of flavor to your mushroom soup, rosemary is a great option to try.

A little goes a long way with this herb, so start by adding just a small amount and then taste as you go.

You can always add more, but you cannot take it away once it is in there.

Rosemary pairs well with other earthy flavors like thyme and sage, so feel free to experiment with those as well.

Here are some tips for using rosemary:

• Start with just a small amount and then taste as you go
• Add at the beginning of cooking so that the flavors have time to develop
• Rosemary pairs well with other earthy flavors like thyme and sage

3. Thyme

Thyme dances between earthy and minty (and somewhat woodsy) flavors, making it a perfect partner for mushrooms in soup.

The herb can also be used to top other dishes like roasted vegetables, potatoes, fish, chicken, and pork.

Here are some tips for using thyme:

• Start with a small amount of the herb and add more to taste.
• If using dried thyme, rehydrate it in water for about 10 minutes before using.
• To bring out the flavor of thyme, cook it with oil or fat before adding other ingredients.
• Add thyme towards the end of cooking so that its flavor is not cooked away.

4. Sage

Sage has a strong, slightly minty (and musky) flavor that can really add a lot to a dish.

It’s an herb that is most commonly used in savory dishes, but can also be used in sweet dishes as well.

Sage goes great with mushrooms, which makes it perfect for mushroom soup!

The strong flavor of sage will really complement the earthy taste of mushrooms and give the soup an extra depth of flavor.

Here are some tips for using sage:

• Use fresh sage if you can find it, as it has a stronger flavor than dried sage.
• A little bit of sage goes a long way, so start with just a few leaves and add more to taste.
• Sage pairs well with other savory flavors like garlic, onion, and thyme.

5. Oregano

Oregano is peppery and assertive (sometimes even bitter) with a lemony, minty undertone.

A little goes a long way with this potent herb, so use it sparingly at first.

You can always add more, but you can’t take it away once it’s in there.

Oregano is most commonly used in Italian and Greek dishes.

It’s also lovely in soups and stews, especially those with mushrooms or tomatoes.

Here are some tips for using oregano:

• Start with less than you think you need. You can always add more later if needed, but you can’t take it away once it’s in there.
• If using dried oregano, crush the leaves between your fingers before adding to release the flavor.
• Add oregano near the end of cooking so the heat doesn’t destroy its flavor.

6. Basil

Basil is a balance between sweet and savory (with hints of mint) that can round out the flavors in a mushroom soup.

While it might seem like an odd combination, the two flavors work together quite well.

If you are using dried basil, start with a small amount (1/4 teaspoon) and add more to taste.

If you are using fresh basil, add a few leaves at a time until you reach the desired flavor.

Here are some tips for using basil:

• If you are using dried basil, rehydrate it by soaking in water for 5-10 minutes before adding to your dish.
• To bring out the flavor of basil, bruise or chop the leaves before adding them to your dish.
• Basil is best used fresh but can be stored in the freezer for up to 6 months.

7. Chives

Chives have a mild onion flavor (they can also be eaten raw or cooked) and can be a great addition to your mushroom soup.

Here are some tips for using chives:

• Chop the chives before adding them to your soup so that they evenly distribute throughout.
• If you want more of an onion flavor, add chives closer to the beginning of cooking. If you want a more subtle flavor, add them towards the end.
• Try not to overcook the chives or they will turn brown and lose their flavor.

8. Mint

Mint tastes sweet and produces a lingering cool sensation on the tongue.

It can be used to brighten up a dish or add a cooling element.

Mint is often used in desserts, but it can also be used in savory dishes.

Here are some tips for using mint:

• Use mint to garnish soup, grilled meats, or salads.
• Add a sprig of mint to your water glass for a refreshing twist.
• Make a simple syrup by boiling sugar and water then adding fresh mint leaves. This can be used in cocktails or non-alcoholic beverages.
• Chop mint and sprinkle it over fruit salad or yogurt.

9. Tarragon

Tarragon has a pungent, licorice-like flavor (and if you don’t like licorice, don’t worry – the flavor is very subtle in soup).

This herb is commonly used in French cooking, and goes especially well with mushrooms.

Here are some tips for using tarragon:

• A little goes a long way – start with just a pinch and add more to taste
• Add tarragon towards the end of cooking so it doesn’t lose its flavor
• Tarragon pairs well with other herbs such as parsley, chives, and thyme

So if you’re looking to spice up your mushroom soup (literally), give tarragon a try!

10. Cilantro

Cilantro has a fresh, citrusy, and/or soapy flavor (depending on who you ask) that can really brighten up a dish.

It’s most commonly used in Mexican and Asian cuisine, but don’t be afraid to experiment with it in other dishes as well.

Cilantro is a great addition to mushroom soup because it can help cut through the richness of the mushrooms and add a bright flavor that complements the earthiness of the mushrooms.

Here are some tips for using cilantro:

• If you’re not a fan of the soapy flavor, use less cilantro or substitute with another herb like parsley.
• Cilantro is best used fresh, so if you can, buy it just before you plan on using it. It doesn’t keep well, so it’s not worth buying in bulk.
• When chopping cilantro, do not bruise or crush the leaves too much as this will release more of the soapy flavor.

11. Dill

Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really elevate a dish.

When it comes to mushroom soup, dill can really add a depth of flavor that takes the dish to the next level.

Here are some tips for using dill:

• If you’re using fresh dill, add it at the end of cooking so it doesn’t lose its flavor.
• A little goes a long way, so start with less than you think you need and then taste as you go.
• Dill pairs well with other strong flavors like garlic, onion, and lemon, so feel free to experiment.

12. Lovage

Lovage tastes like celery (with undertones of parsley and hint of anise) and can be used as a celery substitute in many recipes.

This herb is perfect for adding to mushroom soup!

Some tips for using lovage:

• Chop the leaves and add them to salads, soups, or pasta dishes.
• Use the leaves to flavor stocks or sauces.
• Add the chopped leaves to omelets, quiches, or scrambled eggs.
• Make a pesto with lovage leaves, olive oil, Parmesan cheese, and nuts.

13. Marjoram

Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that can really add a lot to a mushroom soup.

If you’re looking to add a bit more depth and flavor to your mushroom soup, give marjoram a try!

Here are some tips for using marjoram:

• Start with just a little bit – you can always add more, but you can’t take it away once it’s in there!
• If using dried marjoram, rehydrate it in some water for about 10 minutes before adding it to the soup.
• Add it towards the end of cooking so that the flavors don’t have a chance to dissipate.