Creamy Mushroom Soup Thyme (Print Version)
A smooth, aromatic blend of mushrooms and thyme offering comfort and rich flavor in every spoonful.
# What You Need:
→ Vegetables
01 - 1 lb fresh cremini or button mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
→ Dairy
06 - 2 tablespoons unsalted butter
07 - ¾ cup heavy cream
→ Liquids
08 - 3 cups vegetable broth
09 - ½ cup dry white wine (optional)
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves, plus extra for garnish
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Others
13 - 1 tablespoon olive oil
# How to Prepare:
01 - Warm the olive oil and butter over medium heat in a large pot. Add the chopped onion, diced carrot, and celery, cooking for 5 minutes until vegetables soften.
02 - Incorporate the minced garlic and sauté for 1 minute until fragrant.
03 - Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally until browned and moisture evaporates.
04 - Pour in the white wine if using, and simmer for 2 to 3 minutes until mostly reduced.
05 - Add the vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then lower heat and simmer uncovered for 15 minutes.
06 - Remove the bay leaf. Blend the soup with an immersion blender or in batches until smooth or to preferred texture.
07 - Stir in the heavy cream and heat gently for 2 to 3 minutes. Adjust seasoning as needed.
08 - Serve hot, garnished with fresh thyme leaves.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The thyme brings an herbal whisper that somehow makes everything feel more intentional than it actually is.
- Velvety and forgiving, it's the kind of soup that welcomes butter, cream, or plant-based swaps without losing its soul.
02 -
- Don't skip browning the mushrooms properly—rushing this step is the difference between ordinary soup and one that tastes like it has a secret.
- If you blend it while it's still boiling, cream can separate and look curdled; let it cool just slightly first or blend gently.
- Taste before you serve, not after—this soup is forgiving about seasoning adjustments, but you have to pay attention.
03 -
- Cut mushrooms to roughly the same size so they cook evenly and break down into the soup at the same pace.
- An immersion blender gives you more control over the final texture than a countertop blender, and it means fewer dishes afterward.