Creamy Mushroom Thyme Soup (Printable View)

Velvety soup blending mushrooms, fresh thyme, and cream for a rich, cozy dish to enjoy any time.

# What You’ll Need:

→ Vegetables

01 - 4 cups 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 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 bay leaf
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt, adjust to taste

→ Liquids

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

→ Fats

13 - 2 tablespoons unsalted butter
14 - 1 tablespoon olive oil

→ Garnish (optional)

15 - Extra fresh thyme
16 - Drizzle of cream
17 - Crusty bread, for serving

# Cooking Steps:

01 - Heat butter and olive oil in a large pot over medium heat.
02 - Add onions, carrot, and celery; sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add mushrooms and sauté for 8 to 10 minutes until they release juices and start to brown, stirring occasionally.
05 - Pour in dry white wine if using, and cook for 2 minutes until mostly evaporated.
06 - Add fresh thyme leaves, bay leaf, salt, and black pepper; stir to combine.
07 - Pour in vegetable broth, bring to a simmer, cover, and cook for 15 minutes.
08 - Remove bay leaf, then use an immersion blender or transfer in batches to a countertop blender; blend until smooth and return to pot.
09 - Stir in heavy cream and gently heat until warmed through; adjust seasoning to taste.
10 - Ladle hot soup into bowls, garnish with extra thyme and a drizzle of cream if desired; serve alongside crusty bread.

# Expert Tips:

01 -
  • It tastes like something from a quiet French bistro, but you can make it in under an hour with everyday ingredients.
  • The mushrooms get deep and earthy without any fuss, and the cream makes everything feel like a hug in a bowl.
  • It's gentle enough for a weeknight but impressive enough that people ask for the recipe.
02 -
  • Don't rush the mushrooms. If you stir them too much, they steam instead of brown, and you lose all that deep flavor.
  • Blend carefully. Hot liquid expands, so never fill a blender more than halfway, and always hold the lid down with a towel.
  • Taste before serving. Soup always needs a little more salt than you think, especially after blending.
03 -
  • Use a mix of mushroom types like shiitake, cremini, and oyster for more complex flavor. Just keep the total weight the same.
  • If the soup feels too thick after blending, thin it with a little extra broth or cream until it coats the back of a spoon but still pours easily.
  • A tiny pinch of nutmeg stirred in with the cream adds warmth without announcing itself.

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