Creamy Mushroom Soup with Thyme

The first time I made this soup, it was a gray Sunday and I needed something that felt like a warm blanket in a bowl. I'd bought too many mushrooms at the farmers market and decided to experiment. What came out was so silky and comforting that it's now my go-to whenever anyone needs cheering up.

Last winter my sister came over after a terrible week at work. I set this soup down in front of her with some crusty bread, and she didnt say a word for ten minutes just kept eating. That's when I knew this recipe was about more than just mushrooms and broth.

Ingredients

• 500 g cremini or button mushrooms: I've learned cremini give a deeper, earthier flavor but plain button mushrooms work perfectly fine too
• 1 medium onion: Finely chopped so it melts into the soup rather than leaving identifiable chunks
• 2 cloves garlic: Minced fresh because garlic powder can't replicate that mellow sweetness
• 1 medium carrot: This adds subtle sweetness that balances the mushrooms' earthiness
• 1 celery stalk: Diced small, it provides that classic aromatic foundation without overwhelming
• 60 ml heavy cream: Just enough to luxurious without turning the soup into heavy cream disguised as dinner
• 30 g unsalted butter: Start with butter for the best flavor base possible
• 750 ml vegetable broth: Quality matters here since the broth provides half the flavor
• 120 ml whole milk: The secret to velvety texture without relying solely on cream
• 1 1/2 tsp fresh thyme leaves: Fresh thyme makes such a difference I've stopped keeping dried in my pantry
• 1 bay leaf: Remove it before blending or you'll regret that bitter surprise
• Salt and freshly ground black pepper: Taste at the end because mushrooms vary wildly in natural saltiness

Instructions

Build your flavor base:

Melt the butter in a large pot over medium heat, then add the onion, carrot, celery, and garlic, cooking until everything is softened and fragrant, about 5 minutes.

Coax the mushrooms:

Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to turn golden brown, which takes about 8 to 10 minutes.

Simmer together:

Stir in the thyme and bay leaf, pour in the vegetable broth, and bring everything to a gentle simmer before covering and cooking for 15 minutes.

Create the silkiness:

Remove the bay leaf, then use an immersion blender to purée the soup until smooth, though I sometimes leave a bit of texture for variety.

Add the final touch:

Stir in the milk and cream, heating gently until warmed through but never boiling, then season with salt and pepper to taste.

Serve it up:

Ladle into bowls and finish with extra thyme sprigs and a light drizzle of cream if you're feeling fancy.

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This soup has become my standard housewarming gift and I'm a better cook for it. Something about serving someone a bowl of something warm and homemade makes a new place feel like home immediately.

Making It Vegan

I've made this for vegan friends using olive oil instead of butter and coconut cream instead of dairy. The texture changes slightly but the soul of the soup remains exactly the same.

The Mushroom Factor

Wild mushrooms like shiitake or oyster add incredible depth but can get expensive quickly. I usually do half cremini and half fancy mushrooms for the best balance of flavor and budget.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness beautifully. I also keep a baguette handy because soaking up that last bit of creamy soup with crusty bread might be the best part.

• Grilled cheese pairs surprisingly well
• A crisp white wine balances the earthiness
• Leftovers actually taste better the next day

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There's something profoundly satisfying about transforming a pound of humble mushrooms into something so elegant. Hope this soup brings as much comfort to your table as it has to mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally—avoid boiling to prevent separation.

→ What mushrooms work best for this soup?

Cremini mushrooms offer the best balance of flavor and affordability, but button mushrooms work perfectly fine. For a more luxurious version, try mixing in shiitake, portobello, or wild mushrooms like chanterelles for deeper, earthier notes.

→ How can I make this vegan?

Replace butter with olive oil or vegan butter, and swap heavy cream and whole milk with coconut cream, cashew cream, or your favorite plant-based milk. The texture remains velvety while becoming entirely dairy-free.

→ Can I freeze this soup?

Yes, though cream-based soups can sometimes separate when frozen. For best results, freeze before adding cream and milk. When reheating, warm the base first, then stir in the dairy and heat gently. Alternatively, blend well after thawing to restore consistency.

→ What can I serve alongside this soup?

Crusty bread, garlic knots, or homemade croutons are classic choices. A simple green salad with vinaigrette balances the richness perfectly. For a heartier meal, pair with a grilled cheese sandwich or savory tart.

→ Why does my soup taste bland?

Mushrooms need proper browning to develop depth—don't rush step 2. Let them cook until they release moisture and turn golden-brown. Also, taste and adjust seasoning generously; mushrooms absorb salt readily, so you may need more than expected.