Creamy Mushroom Soup Thyme (Print Version)

Velvety blend of mushrooms and thyme with a creamy finish, perfect for a cozy meal.

# What You Need:

→ Vegetables

01 - 17.6 oz cremini or button mushrooms, cleaned and sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 stalk celery, diced

→ Herbs & Spices

06 - 2 tsp fresh thyme leaves (or 1 tsp dried)
07 - 1 bay leaf
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp salt (adjust to taste)

→ Liquids

10 - 4 cups vegetable broth
11 - 3/4 cup heavy cream
12 - 2 tbsp dry white wine (optional)

→ Fats

13 - 2 tbsp unsalted butter
14 - 1 tbsp olive oil

→ Garnish (optional)

15 - Extra fresh thyme
16 - Drizzle of cream
17 - Crusty bread, to serve

# How to Prepare:

01 - Warm the butter and olive oil together in a large pot over medium heat.
02 - Add onion, carrot, and celery; cook for 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until aromatic.
04 - Add sliced mushrooms and cook 8 to 10 minutes, stirring occasionally until juices are released and mushrooms begin to brown.
05 - Pour in the white wine if using and cook for 2 minutes until mostly evaporated.
06 - Incorporate thyme, bay leaf, salt, and pepper; stir to combine.
07 - Pour in vegetable broth, bring to a simmer, cover, and cook for 15 minutes.
08 - Remove bay leaf then blend soup until smooth using an immersion or countertop blender; return to pot.
09 - Stir in heavy cream and gently heat through; adjust seasoning to taste.
10 - Ladle into bowls and garnish with additional thyme and a drizzle of cream if desired; serve with crusty bread.

# Expert Advice:

01 -
  • It tastes like something from a quiet bistro, but you can make it in under an hour with everyday ingredients.
  • The texture is silky without being heavy, and the thyme gives it just enough brightness to balance the richness.
02 -
  • Don't rush the mushrooms. If you pull them off the heat before they brown, the soup will taste flat and watery.
  • Blend carefully if you're using a countertop blender. Hot liquid expands, so fill it only halfway and hold the lid down with a towel.
03 -
  • Use a mix of mushroom varieties like shiitake or portobello for deeper, more complex flavor.
  • If the soup tastes a little one-note, a squeeze of lemon juice at the end will wake everything up.

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