Creamy Mushroom Soup with Thyme (Printable View)

Rich, velvety mushroom soup with fresh thyme and cream—ready in 45 minutes for a cozy meal or elegant starter.

# What You’ll Need:

01 - 1 lb cremini or button mushrooms, sliced

02 - 1 medium onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 medium carrot, peeled and diced

05 - 1 celery stalk, diced

06 - 1/4 cup heavy cream

07 - 2 tbsp unsalted butter

08 - 3 cups vegetable broth

09 - 1/2 cup whole milk

10 - 1 1/2 tsp fresh thyme leaves

11 - 1 bay leaf

12 - Salt and freshly ground black pepper, to taste

13 - Extra thyme sprigs

14 - Drizzle of cream

01 - Melt butter in a large pot over medium heat. Add onions, carrot, celery, and garlic. Sauté until softened, approximately 5 minutes.

02 - Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 8-10 minutes.

03 - Stir in fresh thyme and bay leaf. Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes to develop flavors.

04 - Remove bay leaf. Use immersion blender to purée soup until completely smooth, leaving slight texture if preferred.

05 - Stir in whole milk and heavy cream. Heat gently until warmed through, taking care not to boil. Season with salt and pepper to taste.

06 - Ladle hot soup into bowls. Garnish with additional thyme sprigs and cream drizzle if desired.

01 -

The creaminess without using heavy amounts of cream is a little kitchen magic I stumbled upon by accident
It transforms ordinary mushrooms into something elegant enough for dinner guests but simple enough for Tuesday night

02 -

Never boil the soup after adding the dairy or it will separate into an unappetizing mess
Let the mushrooms properly brown in step two because that's where all the deep umami flavor lives

03 -

If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches
Let the soup cool slightly before blending to avoid hot soup explosions